Pandemic impact on schools, New Orleans cooking

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Empty halls as students work on laptops in a nearby classroom.
Empty halls as students work on laptops in a nearby classroom in Newlon Elementary School early Tuesday, Aug. 25, 2020, which is one of 55 Discovery Link sites set up by Denver Public Schools where students are participating in remote learning in this time of the new coronavirus from a school in Denver. David Zalubowski/AP Photo

We talk to an author of a new book looking at how school shutdowns at the start of the pandemic are having lingering impacts on education. Then, this week’s edition of Food Friday features a New Orleans restaurant founder and cookbook author.

Featured in this Show

  • How shutting down in-person schooling during pandemic continues to impact children

    In a new book, NPR education reporter Anya Kamenetz looks at how the decision to shut down in-person learning during the pandemic continues to impact children in the U.S., and what it could mean for their learning for years to come.

  • Food Friday: Fun twists on Southern food

    We talk to the founder of a beloved New Orleans restaurant about his new cookbook, inspired by Southern classics and his own offbeat childhood favorites. He tells us how he gets creative with recipes like deviled egg tostadas, chicken-potpies-that-fit-in-your-pocket, and grocery store tonnato sauce.

Episode Credits

  • Rob Ferrett Host
  • Sarah Hopefl Technical Director
  • Trina La Susa Technical Director
  • Rachael Vasquez Producer
  • Colleen Leahy Producer
  • Anya Kamenetz Guest
  • Mason Hereford Guest

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