Even bake sales have gone virtual amid the pandemic, and three Washington, D.C., chefs who founded Bakers Against Racism are calling on pastry chefs and home bakers alike to participate June 15 in a global virtual bake sale to benefit Black Lives Matter. The fundraiser is just one example of chefs acting as agents of positive change this week.

In Louisville, Ky., chef Edward Lee transformed his Milkwood restaurant into a community kitchen named after David McAtee, who was shot and killed last week by the National Guard. Across the South, chefs, restaurateurs and bakers formed the Southern Restaurants for Racial Justice coalition to support black-led organizations that are working to dismantle systemic racism and oppression. And in New York City, culinary collective Ghetto Gastro sent food trucks to feed protesters and communities affected by the coronavirus.

The pandemic continues to alter the way restaurants operate, but some have begun to approach something closer to business as usual. Forty-three states have allowed eateries to reopen for some type of dine-in service, including California, where wineries in Sonoma County and Napa Valley are cautiously reopening their tasting rooms.

Pork steaks are trending on menus across America. Chefs are discovering these tasty and versatile cuts from the shoulder of the hog, which cook up perfectly in the pan or on the grill. Chef Barbara Alexander from The Culinary Institute of America shows us how to make an easy recipe for vinegar-dipped pork steaks with beer-cheese, charred red onions and biscuits.

High-quality American rose can be a challenge to find, mostly because they tend to be made in small quantities, but it's worth the effort to seek them out, Lettie Teague writes. Among her five recommendations are the 2019 The Withers El Dorado Rose, the 2019 Big Table Farm Laughing Pig Willamette Valley Pinot Noir Rose and the 2019 Wolffer Estate Long Island New York Rose.

Here's a look at some of the most-clicked stories in SmartBrief's publications for professional chefs and sommeliers: ProChef SmartBrief and CIA Wine & Beverage Edition

Sixty-three percent of consumers are cutting meat from their diets to some extent and 51% of them are looking for greater variety when it comes to plant-based proteins, according to Mintel. Many consumers are seeking whole food plant-based proteins as an alternative to processed products, and chefs at a recent Culinary Institute of America summit shared ideas for sandwiches that put vegetables in the spotlight.

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