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where there's smoke...

Chris Shepherd's foundation fires up crucial emergency aid for restaurant workers

Eric Sandler
Mar 27, 2020 | 1:25 pm

With thousands of restaurant workers across Houston suddenly unemployed, the need for various forms of financial assistance is bigger than ever before. For restaurant workers people in truly dire circumstances, the Southern Smoke Foundation can help.

Founded by Chris Shepherd after Hurricane Harvey, the foundation provides emergency cash assistance to people from the hospitality industry who are in crisis. As executive director Kathryn Lott explains, that covers a wide variety of situations.

“Everything is on a case-by-base basis,” Lott tells CultureMap. “It would always say medical first, instability of vulnerable populations, general homelessness third. That’s how our staff has been evaluating applications.”

Since the beginning of the coronavirus crisis, Southern Smoke has already distributed over $100,000 to people in need. Now that Lott has started to grow her team of case evaluators, the foundation is able to get money to people in as little as 24 hours.

‘Because we’re already a crisis relief organization, we have those capabilities to expedite [distributions].” she says. “We know time is of the essence when people are in crisis.”

The individual stories are harrowing: a person who is HIV-positive and couldn’t afford medication, a mother who was sleeping in her car with a daughter, a family in Florida facing eviction because both parents worked at restaurants that were forced to close.

“Because of the nature of this business, many people live shift to shift; even paycheck to paycheck is sort of a luxury,” Lott says. “They don’t have two weeks to hold out for another paycheck. Tomorrow’s shift pays for the car note and the next two shifts pay for rent, the next for groceries. That’s sort of how this system works.”

Thankfully, donors are responding at all levels. Tito’s Vodka announced that Southern Smoke would be one of four charities to split a $1,000,000 donation; Lott isn’t saying exactly how much the foundation received from Tito’s but does acknowledge it was “very generous.”

In addition, both the Houston Texans Foundation and whiskey producer Angel’s Envy have contributed $50,000 each. A partnership with the Restaurant Workers’ Community Foundation has also brought in significant funds.

Still, the need for assistance is great. So far, Southern Smoke has received over 3,500 applications in the last two weeks. During the three months after Hurricane Harvey, the organization received fewer than 200. Part of the difficulty stems from the inability to predict how long the crisis will last.

“I don’t know what this looks like in the long term,” Lott says. “We have no idea how bad things are going to get. It’s a balancing act with being very responsible with our donor dollars and meeting the needs of people who are in true crisis right now.”

The Southern Smoke Foundation is responding to the coronavirus pandemic.

Southern Smoke 2019 Chris Shepherd check presentation
Photo by Emily Jaschke
The Southern Smoke Foundation is responding to the coronavirus pandemic.
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Meet the man behind Houston's affordable new Chinese restaurant

CultureMap Staff
Jul 17, 2026 | 4:57 pm
Fortune Eight restaurant food spread
Photo by Clay Grier
Fortune Eight's menu includes dishes such beef with broccoli and mapo tofu.

On this week’s episode of “What’s Eric Eating,” CultureMap editor Eric Sandler talks to Allen Lin about Fortune Eight, his recently opened Chinese restaurant on Washington Avenue.



The conversation begins with Lin explaining how Covid restrictions and political turmoil in Hong Kong prompted him to close his four restaurants and relocate to Texas. Whereas his Hong Kong restaurants were full service, Fortune Eight is an affordable, fast casual concept.

“If I could do Chinese restaurants all over again, how could I streamline it so I wouldn’t have to be faced with so many inconsistencies in how we produce the food. I started looking at Chinese restaurants across America. Why is there only one restaurant that’s been able to do it on a wide basis? It’s Panda Express,” Lin says.

“I wondered if I could modernize Chinese food but make it with better ingredients. I wanted to create something that’s comfortable and familiar, but I want to elevate it a bit to make it taste better. You don’t feel so bloated and greasy afterwards. That’s what we’ve tried to focus and lean in on to create that consistency and taste.”

Towards that end, Fortune Eight uses automated cooking tools to saute the meats and vegetables in some of its dishes. Not only do these methods help Lin achieve the consistency he’s aiming for, they allow him to charge almost fast food level prices for Fortune Eight’s dishes. Diners can expect to pay about $13 for an entree, drink, and tax.

The tidy menu includes a greatest hits-style menu of Chinese and Chinese American fare, including Mongolian beef, beef with broccoli, walnut shrimp, sauteed green beans, chow mein, and, of course, General Tso’s chicken.

Listen to the full episode to hear more about Lin’s time in China. He also discusses his plans for marketing the restaurant and adding additional locations.

In this week’s other episode, Sandler and co-host Felice Sloan discuss the news of the week. Their topics include chef Justin Yu’s plans to open House of Louie in Montrose, Barnaby’s Cafe opening a new location in Garden Oaks, and Uptown Italian restaurant Tavola closing just shy of its three-year anniversary.



In the restaurant of the week segment, Sloan and Sandler share first impressions of Galaxy Pizza, chef Anthony Calleo’s neighborhood pizzeria in Spring. Both of them find a lot to like about the casual eatery, including its crispy crust and plentiful toppings.

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Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 8 am on ESPN 97.5.

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