In New York City, where little food is grown or produced, an army of people collectively work 24 hours a day to get the approximately 24 million meals (3 meals a day for 8 million people) to the table. Most people are dependent upon what happens in the middle of the night at among: the Hunts Point Food Distribution Center and the New Fulton Fish Market where decisions about produce, seafood and other perishable food items are made for the upcoming day; Amy's Breads where 500 kilograms of dough are prepared into several kinds of bread products; and Financier Patisserie, where the bread is made into sandwiches and where other pastries are made. Some people are on the road, such as artisan farmers who are bringing their foods to market, or cargo ships bringing in imported foods such as bananas. By daybreak, commuters are either preparing their breakfasts or buying food from retail vendors just opening. Many others, such as restaurateurs, are buying food for the entire days needs. By noon, the lunch rush hits, but many others are searching out or "rescuing" free food - still edible but not salable - for charity purposes. By mid-afternoon, restaurateurs are in their kitchens in preparation for the dinner crowd. Some wholesalers, especially of extremely perishable wares such as white truffles, are making the rounds of restaurants. Diners are beginning to relax as the supper hour hits. By midnight, the process starts all over again.
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Ready to Watch The Great Food Revolution, Season 1, Episode 3?