By Lori Fredrich Senior Writer Published Jul 15, 2020 at 7:01 PM

It’s a well known fact that the COVID-19 pandemic has been brutal for bars and restaurants. In fact, that ugly reality is becoming more and more clear as restaurants across the nation struggle to remain open. It’s a quandary that leaves food lovers asking, time and time again: What can be done?

Today we’re talking with L. Maxwell McKissick, founder of Serve 60, a non-profit organization dedicated to promoting volunteerism across the U.S. During our chat, McKissick talks about his organization, his journey as a Black entrepreneur and how his organization is stepping up during COVID-19 to assist independent restaurants, particularly those owned by people of color. Along the way, we discuss the reasons why Black-owned restaurants have been among the hardest hit, the challenges they face and the very real ways that diners can educate themselves and step up to support them.

Listen in!

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Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.