I'm Dr. Saline Gounder and I'm Ron Klein. And this is epidemic.

Today is Tuesday, March 31st.

In this episode, we're going to speak with Chef Jose Andres, who's on the cover of this week's issue of Time magazine for his heroic efforts

to feed those who've been impacted by the coronavirus pandemic and as an outspoken voice of one of the

largest group of workers who've been hit hard by this crisis,

the many restaurant workers who've lost their jobs.

You'll also hear from a frontline health provider.

And we'll wrap up today with some listener questions,

and consistent with our topic on food and coronavirus,

will answer a question about how you can safely bring groceries

and delivery food into your home.

But before we get started, Saline, on Sunday March 29th,

President Trump asserted that the supply shortages

were seeing of masks, gloves, protective gear in our hospitals is not a real problem.

He essentially accused doctors and nurses of stealing or wasting masks.

Here's what he said in the Rose Garden,

courtesy of the Washington Post.

How do you go from 10 to 20 to 300,000,

10 to 20,000 masks to 300,000, even though this is different.

Something's going on, and you ought to look into it as reporters. Where the mask going? on been in a major hospital in New York, what did you see there?

So Ron, let's just do some basic math.

He asks, how do you get from 10 to 20,000 to 300,000 masks?

...