Hey there, fellow passengers. Thought I should give you all an update on what's going on with me, with the show, and with the world. Since March 15, I shuttered my restaurants and recalibrated them to serve 7,000 meals a week to those in need, both emergency workers and underserved communities. So that has kept me busy. I'm not traveling, obviously, and so a travel show is not, shall we say, pertinent to the current state of the world. So for the time being, I'm going to focus on doing the good that I can do, and we'll be hitting "pause" on The Passenger for right now. We'll be back. Until then, take care of yourselves, take care of each other, and wash your hands. If you want to keep up, follow me @hughacheson on Twitter and Insta. Thanks for listening.

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As we hit the one month mark for the growing COVID-19 pandemic, we find both increasing uncertainty and devastation, but also small things to find some hope in—the CARES Act to provide emergency assistance and health care response for individuals, families, and businesses affected by the 2020 coronavirus pandemic will provide some relief and means that some folks in the restaurant industry may get to reopen. But the hospitality industry is just that—an industry, with supply chains and connections which reach further than the dining room and the kitchen. So this week I'm talking to Molly Chester. She's co-founder, farmer and chef at Apricot Lane Farms in Moorpark, California. Her and her husband John are dedicated to biologically diverse and sustainable farming and I wanted to find out how this pandemic was affecting their work.

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We are in strange times, my friends. You know what the deal is — COVID-19 caused by the novel coronavirus is spreading, infecting and killing people on a scale we're entirely unprepared for. And on the front lines of its commercial victims, anyway, is the hospitality industry. My industry. Strange and scary times, indeed. So while we can't travel or even be within six feet of other people, we're going to shift our focus to the matter at hand. I'm bunkered down at home in Athens and while I'm here, I'll be talking to colleagues to try to figure out the scope of this thing and a way forward. This week, I'm talking to James Beard semi-finalist Chris Wilkins of Atlanta's Root Baking Co., about these shutdowns we are both still reeling from and figuring out, and what it could mean for the restaurant industry as a whole.

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