P INK R D & FOOD
he pandemic hit the food and beverage industry hard this spring and summer, forcing many to operate with fewer hours and smaller menus; we even lost a few beloved institutions. Yet many restaurants in Durham and Orange counties have still made it a priority to help the community.
PIZZERIA TORO Chef de cuisine Marla Thurman has been making 150 loaves of bread every week for Durham Free Lunch, which provides healthy, accessible meals for anyone who is food insecure. She uses Pizzeria Toro’s leftover dough to bake focaccia, turning an item that could be thrown away into a way of feeding the community. “Food is a gift of pleasure as well as a gift of sustenance,” Marla says. “We in the hospitality industry must have a servant heart to gain pleasure through the gift of food. Every day, I’m baking what pre-COVID-19 would be trash so that I can serve my community in need. I’m grateful for the space to reflect, but like most people, ready to get back to work.”
LOVE These restaurants bring new meaning to ‘comfort food’ By Caro l i ne Kl oster
The Food and Drink Issue