When the pandemic brought her business to a halt, this chef tackled food insecurity with farm-to-table meals https://ift.tt/fJo911 Before the Covid-19 pandemic broke out, Chef Q. Ibraheem ran an upscale catering business and underground supper club in Evanston, Illinois. She was able to charge $250 per person for ambitious, farm-to-table, multicourse meals served in an intimate setting. After years of working to launch her business, it was finally taking off.
