Chef Evan Hanczor

All Of It with Alison Stewart | Dec 21, 2020

COVID-19 has hit New York's restaurants hard. Evan Hanczor, the longtime chef at Egg, talks about how his work with Food Issues Group (FIG) has been transformed during the pandemic into food relief and mutual aid work. He also discusses creating Tables of Contents, which began as a reading series at Egg, featuring local authors and food inspired by their work. This year, it's become an online event series and also has a forthcoming cookbook, which will be published in early 2021, with proceeds benefiting FIG.

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