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We discuss how we can use this moment to build a more equitable business when it comes to gender, race, and wage discrimination; why our collective goal must be to evaluate the impact we have on the environment; and how to use this as an opportunity to re-evaluate our role in the industry of food. Host Eli Kulp is joined by James Beard Award winner, Chef Nina Compton of Compère Lapin, Top Chef Alum, Chef Jennifer Carroll of Spice Finch, Jamila Robison, Food Editor for The Philadelphia Inquirer, and Chef Elijah Milligan of Cooking for the Culture.