Boston Public Radio

National Immigration Forum CEO Ali Noorani also took pause to consider the contributions of America's less-academic immigrants, during a Friday conversation on GBH's “Boston Public Radio.”

"This cake is not yet baked," says Warren, noting the safety net spending plan negotiations remain fluid.

Pandemic-era global supply chain shortages aren't just affecting toilet paper and cleaning supplies anymore — the availability of your pet’s favorite food also may be in jeopardy.

Rollins told GBH's Boston Public Radio that being pro-justice is not the same as being anti-law enforcement.

"If I thought she'd be a good mayor, I wouldn't be running for mayor," Essaibi George said today on Boston Public Radio.

In the early days of the pandemic, restaurateur Nia Grace, known for her popular soul food restaurant Darryl’s Corner Bar & Kitchen in Roxbury, happened…

Today on Boston Public Radio: Ahead of Gov. Baker’s press conference, we opened lines to talk with listeners about your thoughts on using public transit during the coronavirus pandemic. We aired live audio from Gov. Charlie Baker’s Wednesday press conference. Former Secretary of Transportation Jim Aloisi called in to offer context around what the Baker administration had to say regarding the MBTA and Mass. transportation. Medical ethicist Art Caplan discussed why long-term care facilities were unprepared for the COVID-19 pandemic, and whether parents should feel safe sending their kids to Summer camp this year. Food writer Corby Kummer talked about ethical problems with how food delivery service Instacart treats its workers, and safety guidelines for people ordering food during the pandemic. We reopened lines to ask parents: are you prepared to send your kids off to Summer camp this year?

Instacart, an American grocery delivery service company, has been receiving criticism over its treatment of workers during the coronavirus pandemic. Food writer Corby Kummer spoke with Boston Public Radio *on Wednesday about how many Instacart workers haven't received safety kits or extended pay for having to quarantine. Instacart had announced back in March that it would offer two weeks of extended pay to in-store shoppers diagnosed with COVID-19, or placed in quarantine by an authority. "[Instacart] did everything they could to break their promise, and essentially break the health of workers," Kummer said. "A number of Instacart workers claimed the two weeks of pay, that Instacart promised them if they were ill, but Instacart denied the claims and made them go through red tape hurtles until the workers would give up." Instacart is not following through on its new guidelines to support the health of its workers, Kummer added. "They say that they care and that they're putting millions into healthcare, but all they do is cycle through workers, give the longtime workers worse routes, and don't care at all about their health," he said. "I will tell everybody I know, 'Do not use Instacart.'" *Kummer is a *senior editor at The Atlantic*, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.

Today on Boston Public Radio: We opened our lines to ask listeners: with hair salons and barbershops back open in Mass., will you be heading out to get your hair cut? TIME Magazine journalist Molly Ball discussed her new biography on Speaker Nancy Pelosi, titled “Pelosi." Environmental journalist Bill McKibben discussed the minor impact of quarantine on global carbon emissions, and the lessons we can gleam about our current climate crisis from the U.S.’ sluggish COVID-19 response. We opened lines to talk with listeners about the state’s gradual reopening, ahead of Gov. Charlie Baker’s Tuesday press conference. We aired live audio from Gov. Baker’s press conference. Behavioral economist Mike Norton talked about the exclusionary power of the inside joke, and responded to comments and questions from listeners. CNN’s John King discussed the politicization of the COVID-19 crisis, and President Trump’s efforts to quash mail-in voting.

Today on Boston Public Radio: We opened lines to talk with listeners about your concerns around the reopening of Massachusetts, and the people disregarding safety protocols. TV expert Bob Thompson commemorated the lives of actor Fred Williard and sportscaster Phyllis George, and discussed CBS' purchase of John Krasinski's "Some Good New" YouTube series. Travel guru Rick Steves showed off his piano skills on the blues scale, and talked about what he envisions for the slow reopening of European travel. Playwright Ryan Landry discussed the coronavirus politics that are causing issues in Provincetown, and gave his thoughts on virtual theater. Poet Richard Blanco called in for the latest edition of “Village Voice,” where he read a selection of poems by U.S. Poet Laureate Jo Harjo. Writer and naturalist Sy Montgomery discussed animal war heroes, in commemoration of Memorial Day.

For cities and states loosening their drinking restrictions, a new fad is gaining popularity– and it even has its own cute little portmanteau. Speaking on Boston Public Radio Friday, food writer Corby Kummer explained what “walktails” are, and why they might not be such a terrible thing for communities in quarantine. “It’s drinking while walking!” he said. “It’s getting a takeout cocktail." One of the benefits, Kummer noted, is the extra money it directs towards struggling bars and restaurants. "As we all know, alcohol is where the margins are,” he said. "Alcohol, and desserts in restaurants, which people unfortunately aren’t ordering so much of.” For those on a budget, the walktail can just as easily be made at home. Kummer also added that it can offer an additional outlet for of-age adults to socialize, all while maintaining a safe distance. "It’s another way of meeting your neighbors, keeping social distance, and having a drink,” he said. For Mass. residents, while you can’t drink outdoors, you* *can order takeout beer and wine with food orders, per a bill signed by Gov. Baker in April. Just be sure to keep it inside. Kummer is a senior editor at The Atlantic, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.