How I Built Resilience: Live with Kyle Connaughton and Daniel Humm

Hey, welcome to How I Built This Resilience Edition. I'm Guy Roz. So, most Wednesdays and Fridays, since much of the world shut down in March, I've been sitting down for live video chats with different founders to find out how they're coping with the crisis. And on Thursdays and Saturdays, we're posting excerpts from those conversations right here. By the way, if you're looking for our regular episodes, they come out every Monday. Okay, so on to today's episode. We've got two conversations with two chefs and restaurant owners. Later on in the show we'll hear from Daniel Hume, the chef of Eleven Madison Park in New York City, but first we're gonna hear from Kyonaten, the owner single thread farms in Heelsburg, California. Single Thread has been named one of the 50 greatest restaurants in the world, and it's one of just 14 Michelin three-star restaurants in the United States. But the past eighteen months have been challenging.

First, a flood nearly destroyed the farm that grows most of its fruits and vegetables. And then last October A massive wildfire in Sonoma County forced the restaurant to shut down for a period. But Kyle says that nothing could have prepared him for the COVID nineteen pandemic. Kyle spoke to me from single thread where he's preparing donated meals during the day.

And selling takeout meals. At night. Kyle, a lot of people don't understand that restaurants in good times operate on very thin margins. Like they need people to come in to be able to employ the people they employ. a tiny number of restaurants make a lot of money. I'm so even in good times it's really tough. This is unprecedented, right? I mean you've been shut down for weeks and weeks

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