This episode consists of two interviews with Douglass Williams, chef-owner of Mida in the South End. In the first half, we check in with him following the nation’s response to the killing of George Floyd and how he has felt the reverberations as a black chef and business owner in Boston. In the second half, we return to our original interview, recorded prior to the national protests. We talk about his recent accolade of being named one of America’s Best New Chefs by Food & Wine magazine, how he is coping with COVID-19 and feeding his community in times of crisis.  The Food Lens stands against racism. We want to help amplify the voices of the black community in Boston and provide more exposure to black-owned restaurants. We're listening, we're learning, we're changing, we're donating. Click HERE for a link that we are exploring for further education about anti-racism. If you have more resources to share or feedback about how we can do better, we are open to suggestions.