America’s independent restaurants face a future in which half their tables stand empty. Anne McElvoy asks award-winning chef and restaurateur Marcus Samuelsson how restaurants can reinvent their business models to survive. They talk about converting chic eateries into community kitchens in the covid-19 crisis and why he thinks Joe Biden deserves a chance. Also, what does Mr Samuelsson make of racial tensions following the fatal police brutality case in Minnesota? And he takes Anne McElvoy on a culinary tour from chicken stew in his native Ethiopia via Swedish lingonberry vodka to red-velvet cake in Harlem.For more on the pandemic, see The Economist's coronavirus hub.Please subscribe to The Economist for full access to print, digital and audio editions:www.economist.com/radiooffer
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