First hour: How high school seniors are handling their graduation year
Second hour: Discussing food culture during the pandemic
High school seniors would have been preparing for in-person graduation ceremonies and big celebrations this month. Instead, they're figuring out new ways to take finals, and watching graduation ceremonies via Zoom. How are the students handling the change? Our guests are graduating seniors:
- Natalie Faas, senior at Churchville-Chili Senior High School
- Maggie Nagar, senior at Webster Schroeder High School
- Alecia Scott, senior at School Without Walls
- Will Cypher, senior at Pittsford Sutherland High School
Then in our second hour, the Atlantic Monthly has boldly proclaimed, "Foodie culture as we know it is over." The pandemic is "no time for snobbery," the magazine asserts, perhaps missing the entire point of so-called foodie culture in the first place. So what are we learning about ourselves during this pandemic, as it pertains to cooking? And dining, and food, and our expectation? Our guests are local chefs who debate it, and they offer their own recipes for dishes you can probably cook at home during a quarantine.
- Andrew Bush, head chef at Union Tavern
- Candace Doell, executive chef for Owl House Catering, aka the "Soup Queen"
- Sean Wolf, executive chef at Big Tree Inn in Geneseo
- Scott Riesenberger, executive chef at The Lake House in Canandaigua
