Ep4: Feed the Front Line Nola + Krewe of Red Beans | Devin De Wulf, Lisa Nelson, Nathanial Zimet
b'If it\\u2019s lunchtime in New Orleans, that means Feed the Front Line Nola, organized by Krewe of Red Beans founder Devin De Wulf, is up to three things:\\n-Feeding health care workers at every hospital in the city\\n-Keeping 25+ local restaurants in business\\n-Employing local musicians to make deliveries\\n\\nFor Devin, it\\u2019s personal: his wife is an ER doctor. She came home one night early into treating Covid-19 and mentioned how much a batch of cookies baked by an ER nurse had uplifted her team\\u2019s spirits. He had a lightbulb moment: through the Krewe of Red Beans, Devin\\u2019s existing network of restaurant owners across New Orleans could multiply that effect tenfold. And keep them in business. Devin was uniquely positioned to scale, and fast. Ever since, he and his crew have been serving meals for those on the front lines. Spreading \\u201cfood love,\\u201d as he calls it. This week they served their 40,000th meal. \\n\\nOn this episode, we speak with Devin about the work #FeedtheFrontLinesNola is doing and also speak with two local restaurant owners who are part of this network \\u2014 Lisa Nelson of Queen Trini Lisa and Nathanial Zimmet of Boucherie and Bouree. Lisa shares about her Trinidadian and Tobagonian heritage and Nathanial shares his experience surviving Hurricane Katrina and seeing the city come together during times of hardship. \\nFeeding health care workers at every hospital in the city\\n\\nKeeping 25+ local restaurants in business\\n\\nEmploying local musicians to make deliveries\\n\\nFor Devin, it\\u2019s personal: his wife is an ER doctor. She came home one night early into treating Covid-19 and mentioned how much a batch of cookies baked by an ER nurse had uplifted her team\\u2019s spirits. He had a lightbulb moment: through the Krewe of Red Beans, Devin\\u2019s existing network of restaurant owners across New Orleans could multiply that effect tenfold. And keep them in business. Devin was uniquely positioned to scale, and fast. Ever since, he and his crew have been serving meals for those on the front lines. Spreading \\u201cfood love,\\u201d as he calls it. This week they served their 40,000th meal. \\n\\nOn this episode, we speak with Devin about the work #FeedtheFrontLinesNola is doing and also speak with two local restaurant owners, Lisa Nelson of Queen Trini Lisa and Nathanial Zimmet of Boucherie and Bouree. Lisa shares about her Trinidadian and Tobagonian heritage and Nathanial shares his experience surviving Hurricane Katrina and seeing the city come together during times of hardship.'