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Baby boom in royal's well-heeled circle means plenty of advice and maternity fashion tips Queen's decision to wear 'powerful and confident' green to her most important occasions is a way to show she's 'in control' and 'not swayed by the opinions of others' psychologist reveals Princess Mary of Denmark and her family reunite with Queen Margrethe, 80, for Easter egg painting after she 'became the first European royal' to receive the Covid vaccine Are you ready to rock?
Lizzie Cundy, 52, strips down to a tiny bikini and plays around with bunny ear filters during Easter weekend heatwave Jon Hamm enjoys the sunny LA weather in shorts and sandals while talking his beloved dog Splash for an afternoon walk Ashley James sports a cosy coat as she marks her 34th birthday by going on a family walk with baby son Alfie, partner Tom Andrews and her parents Winnie Harlow shows love for her NBA star boyfriend Kyle Kuzma's basketball team by wearing a Lakers jersey at Christian Combs' birthday party in LA Katharine McPhee, 37, poses in swimsuit from year-old step-daughter Sara Foster's collection Love Island host and Iain Stirling are seen for the first time with newborn baby girl Bindi Irwin's newborn daughter Grace Warrior has her first close encounter with 'Crocs' as trailer drops for Crikey!
It's a Baby! TV special 'I just wept': Jodie Turner-Smith reveals she cried after giving birth to her first child Janie Jackson because her womb felt 'empty' 'Anyone else wanting alone time? Tristan Thompson leaves flirty comment under the KUWTK star's photo of THAT massive diamond ring Chelsea Handler, 46, showcases her incredible figure in a cannabis leaf print bikini as she poses in the SNOW in Canada - after her skiing accident Rhian Sugden sets pulses racing in sizzling lace lingerie set as she jokes 'I've moved house and can't find any clothes' Sharon Osbourne shares a cute photo of her tiny dog wearing matching pajamas In Hollywood' following success of Zack Snyder's Justice League on HHBO Max Katie Price displays the results of her 12th boob job in skintight grey top after correcting a botched surgery Lady Colin Campbell accuses Meghan of 'playing the race card to get a free pass to behave badly' and claims Harry 'would never have married her if she was white' Kendall Jenner files for a restraining order against a nude trespasser Rapper will serve as a 'Mega Mentor' during the show's 20th season Superstar Eiza Gonzalez makes a stunning debut as the face of Louis Vuitton fragrance in nothing but rainbow body paint Jennifer Lopez relaxes in a tattered bridal gown as she unwinds by her 'favorite lagoon' on the set of Shotgun Wedding in the Dominican Republic Tom Zanetti confirms he will appear on Made In Chelsea after dalliance with Sophie Hermann on Celebs Go Dating LAPD 'investigating shocking Quavo and Saweetie elevator video Peter Begg!
Today's headlines Most Read Foreign holidays on track to start May 17! Boris is on course to give the green light to trips abroad under Furious Catholic church condemns cops for 'brutally exceeding their powers' after officers burst into London Meghan Markle coffee firm bought oat milk from company based in China's 'police state' Xinjiang province The complex findings about Jordan's former crown prince is accused of COUP plot and put under 'house arrest' as he releases video Three secret British jihadi brides: Previously unknown women found in the same camp as Shamima Begum say Prince Harry and Meghan Markle told royal advisors 'you can't stop us doing what we want' as they held talks Revealed: Neo-Nazi Met policeman convicted of terrorism told his trial he was 'outgoing, courageous, and Marxists 'exploited' The Investor Fishing Boat Murders With Pimlico Academy's students in the Union Flag and uniform protest as dozens of pupil's Is Shamima Begum being sent illegal cash?
Jihadi bride queues at a refugee camp 'bank' that pays out money Ten police officers hurt in clashes at Kill the Bill protest in London: Scuffles break out and 26 are The return of crowds: 21, for the FA Cup final, 3, inside a nightclub and 1, at an open-air cinema The 'outdated' social-distancing measures like temperature checks that aren't just annoying - they won't Kenneth Branagh grows into his new role as Boris: Actor's waistline expands as he transforms into the PM for Covid jobs bloodbath: Figures show , retail roles have been axed on High Street since start of first Sponsored Warning, caution ahead!
Lockdown restrictions are slowly being relaxed but it's still vital we all follow Girlfriend of jet ski romeo who was jailed for dashing across Irish Sea to visit her in lockdown is charged Swinging Sixties icon Charlotte Rampling, 75, finally comes clean about her 'experimental' menage-a-trois Channel 4 rejects a jihadi bride's claim her mother was paid for documentary on ISIS women in Syrian refugee It's shocking how many beautiful women fell for Hitler - but not as awful as the terrible fates that befell My wife said: 'It's true, women only find you hot when they're drunk' Doctor Who actress, 29, dies after suffering two seizures and collapsing in her parents' back garden because Labour leader Sir Keir Starmer is slammed by his own party for visiting north London church where pastor Women are more disgusted by smells in the second half of their menstrual cycle because their immune system Cartoon of Prophet Muhammad that sparked furious protests at Yorkshire school was shown to pupils a 'week The irony?
NordVPN - Internet security. Get a discount code to save on your internet security. Currys - Technology Deals. All wine and spirits that are sold in the state need to go through this board. And we are way more limited in terms of natural wine distributors�we had to convince some to start selling here. Now you can walk up to the table shoved in our door and talk to us about our newly expanded carryout bottle list, which includes many wines from Eastern Europe.
But we were torn: We work closely with several small organic farms and we knew they lost so much of their normal business during their peak season due to restaurant closures. So even more than normal, we decided to be incredibly flexible with the menu and work off of what farms had to sell. Too much chard, too much zucchini, too much tomato�it all turns into our menu for the week. We want to see our staple suppliers, like Who Cooks For You Farm, make it into next year without a lost season.
Because of that, for the first time since we opened four years ago, we actually have flexible days. Now we can find time to pick fruit or forage flowers for projects, take time to experiment, go to the woods, or just sit down.
Before, we were packed and we were exhausted. The road forward for us is one that really reimagines the balance of time spent maintaining our day-to-day, the hard work that pushes us forward, and the sustainability of the business.
It has been and still is a complicated equation. But so much of operating a restaurant is built on creativity and optimism, and I guess this is going to be another test of that. It was opened in by a grandmother who became famous for traditional homemade Korean tofu and stews.
She has since passed the restaurant down to her daughter, then she passed it to her son before Hand Hospitality group took over. I manage it now, and Cho Dang Gol has operated every single day for decades, during every holiday, hurricane, and snowstorm�until coronavirus. When the pandemic first hit New York City, our foremost concern was and still is cleanliness.
We handle everything very carefully and have strict temperature checks, socially distanced tables, and outdoor dining. For indoor dining, we take temperatures of everyone entering, ask customers to sanitize hands, and wear masks until seated at their table, which of course has been sanitized thoroughly in between guests.
Reality and passion feels like two opposite views right now in the pandemic. We take cues from the mayor, the news, and the city, but everything is so uncertain. Our silver lining is that Cho Dang Gol, which prides itself in tradition, finally became more digital. Similar to the rest of Koreatown, we never took reservations until the pandemic.
We developed additional delivery services and started using Resy. For the first time, we could see where our guests come from and realized many of our guests come from outside Manhattan, such as New Jersey and the surrounding New York boroughs, which was wonderful. Another positive was that we created a new combination menu for outdoor dining with elements of our best dishes at an affordable price [given how people are experiencing financial insecurity].
Customers love being able to try a combination of our highlights, and making them happy is a bright spot during these uncertain times. We mean a lot to our community, and I feel lucky in that respect, that I have the community at large really fighting to keep us going. But it also means I have a bigger responsibility to not let it close.
Early this year my partners decided they wanted to retire from the club and theater world, and I considered letting it go as well. But I realized that I was very attached to the audiences and the performers, and I knew what the drag club means to the city. So I decided to keep it and buy out my partners. That was February. Then everything stopped a month later.
We went from having people come in for the earlier cabaret shows, followed by plus people for the later night club events, to nothing. We had to close completely; drag performers were furloughed and staff had to go on unemployment. The food was so good. Pre-pandemic, my friend was an actress and events coordinator and her boyfriend was a chef. They were both out of work, so they started this service.
It occurred to me that my friend and I had complementary businesses: She had food but no drinks, and I had drinks but no food. Plus, Oasis already had a built-in customer base. By merging Oasis with Martha Avenue, we could expand both of our businesses and get some drag performers back to work making the deliveries.
At first, we just had the drag queens driving around in cars, with their sneakers on or whatnot, delivering the food. But Oasis is synonymous with drag, and it felt wrong to have someone dressed down show up at the door.
So we thought, Why not have them perform at the houses they were delivering to? It can be social distanced, curbside, but it seemed like people wanted that drag element, that connection to another human being.
And so the streets of San Francisco became our stage. We call it our Meals on Heels delivery food service, and we officially launched in June. It went so well and got so popular that we decided to make it a weekly thing.
It has really resonated with people, especially in this time when everything is so intense with the fires, COVID, politics. To have a glimmer of rhinestones and feathers and makeup lifts people up, even for five minutes. Drag queens are the jesters of our time, really, and doing it outside is just so edgy and fabulous. For them, every house is a new adventure, filled with new terrain, challenges, and opportunities.
Kids and grandparents are watching at the front door; neighbors are coming out for the show. Financially, our business has been devastated. There are a lot of different kinds of people here: The majority of residents are Native American, mostly Navajo because the Navajo Nation is around Gallup, but there are also Hispanic and Jewish populations and a small Middle Eastern community.
After moving to Gallup, I missed eating Mediterranean food. That is what I grew up on. We had to drive two hours away to Albuquerque or four and a half hours to Phoenix just to get falafel and hummus. It ended up becoming pretty popular. Word of mouth helped. Local doctors would recommend Oasis to patients with diabetes�Gallup has a high rate�since our food is healthy, mostly salads and grilled items.
Everything is homemade. We get a lot of tourists with people driving from New York or Florida to California or Arizona, specifically to see the Grand Canyon or the national forests. Many of my customers were scared to come out, and it took a long time for them to get used to taking things to-go. Navajo Nation was hit especially hard, and since Gallup is so close to the reservation, our town was also affected. Because of that, my customers did not feel comfortable eating around others, even outside.
But my restaurant is small so I can only have 12 people at a time. There have been shortages of chicken, beef, cleaning supplies, to-go containers, and plastic silverware for months. And whenever I can get my hands on them, the prices are inflated.
That meant street tacos and barbecue. He owned Bar 41 at the time and was looking for a pop-up. It was a match made in heaven.
At that point we went our separate ways but stayed really close. Mario left the food industry, but even after Bar 41 shut its doors, I stayed in it. But the pandemic changed everything. When Alameda County finally allowed bars to start opening again in June, they mandated that all bars serve a bona fide meal. Turns out a single street taco qualifies as a bonafide meal. I shared this idea on a Facebook group full of bar owners, and almost immediately I got several responses asking when I could start cooking.
At that point, I called Mario. At the time, I was convinced my culinary career was over. We keep trying to make more food and we keep selling out.
Before we were always an ancillary product. Ultimately, we need each other to survive. Our only fear now is the winter. We have to keep pivoting, which is a key skill that everyone in the industry has to learn to survive. We just feel so fortunate that we have customers who will literally follow us from bar to bar. It's definitely been a struggle and incredibly stressful.
Pitchfork Farm works closely with local restaurants, so we've definitely felt the impact. The pickle arm of our business has also been affected, but luckily we've seen growth in the retail purchasing side of things�people are buying jars of pickles to eat at home more than they had in the past.
I started working at the farm in , and I'm in my fourth season here. Pitchfork Pickle started in January ; the guys were looking for a creative outlet for farm produce and my vision of farming has always included preservation and a value-added component, so we partnered up. Now I am an owner, along with Eric and Rob. During the summer the guys are pretty exclusively focused on the farm; Eric comes back online at The Pickle during the winter to help out with the day-to-day and special projects we don't have time to get to during the farm season.
For the pickle side of Pitchfork, we operate a retail shop at the entrance of our production space. In our first year, and up until COVID, we saw a little less than 35 percent of our overall sales come directly through the shop. The other 65 percent was wholesale product�bulk for restaurants and delis, and retail units for local grocery stores.
Overnight we saw that split shift to 15 percent from the online shop and 85 percent from wholesale. With restaurants closed, our wholesale clients moved towards local retail co-ops, groceries, and farm stands. Previously, we had been taking slow steps to build an online store, and we prioritized finishing it the first week businesses were closed in Burlington so that we could offer curbside pick-up and mail ordering.
For the first time during the pandemic, we began selling our pickled goods online, and complemented those sales with quiet-but-consistent curbside pickups. It's been amazing to see our local farmstand economy thriving�we have made new partnerships with farms that have stores onsite or are offering add-ons to their CSA programs. It's been a huge boost for us: Retail unit sales more than replaced the lost revenue when restaurants had to close.
I love networking with other farmers, and it makes me proud to see local food producers supported by our community in the way that they have been. The shift has meant increased labor and materials costs for us, and supply chain issues with certain materials have been a huge headache.
For example, the bottles we buy for our hot sauces have been sold out for months because they make great hand sanitizer bottles. Overall, we've seen growth, just not at all in the ways I had anticipated at the beginning of the year.
We had hired more part-time help the week before Vermont shut down, and we've been more or less able to keep working a regular schedule throughout the worst of the shutdown. I know how lucky I am to be able to say that, and I'm relieved to be able to work with our restaurant customers again as they've reopened.
Our tourist season this year has continued to feel very muted compared to previous years. I haven't heard how restaurants are planning to modify their offerings as the seasons shift and outdoor dining isn't an option, but I expect another change soon. Many restaurants are working with smaller crews upon reopening, and they're looking at where they can outsource laborious tasks, like what we make.
We work with one restaurant that makes a lot of their own pickles and ferments but have made plans to collaborate more as it makes more sense for them to source from us. We appreciate their trust and support of our product, and hope to do more restaurant collaborations moving forward.
We were going to have a grand-opening party with a DJ and drinks and invite family, friends, and industry folks. The day we opened, April 17, it was different than we imagined�crazy and hectic�but we were all there, supporting each other. Thankfully in L. That is huge. Because of that we want to keep our menu consistent so that anyone can order from any of our delivery platforms and get what they want most of the time.
RDB: That was hard at first, from the kitchen standpoint. Coordinating with vendors and farmers was a challenge. RV: Financially we are doing much less than we projected. But we are surviving. We do enough business to pay rent, payroll, utilities and for food and supplies. We have to do most of the work ourselves and work longer hours. We are always looking for ways to generate more revenue, and Peso Goods, our online shop, is one way we feel we can do that.
Initially we had always planned to sell swag and T-shirts, but then we realized that we could also offer pantry goods. RV: The pantry goods will consist of our sauces and vinaigrettes�our bagoong vinaigrette, yuzu vinaigrette, and toyomansi aioli�and our house-made tocino and longanisa.
Is it still good when they get it? So now we are researching how to do it. RDB: Opening a restaurant is challenging enough as it is. But COVID, the closures, and protests on top of it has made us stronger and forced us to think outside the box.
Honestly, we are better for it. The fear was there, and everything was starting to shut down. Independently owned restaurants and shops like these are so integral to our city.
They represent the diverse communities that make Houston what it is. I wanted to make sure that Cali Sandwich is still here. I wanted to make sure that they can get the financial aid they need from the government. If someone told me that I would spend most of my time, not in restaurants, but at home on the phone with people in Congress, I would have told them they're crazy. I see how difficult it is to work with constantly changing capacity guidelines in Texas.
Some politicians say they will act. Others, I just get their voicemail. I had to furlough all of my employees at my restaurants, which was so hard.
I remember going to each restaurant, walking from front of house to back of house, to let everyone know. I felt like I was getting punched in the nose over and over again. But this is about so much more than my restaurants. So I need to stand up and make their voices heard. Rahul Reddy, Subko , Mumbai: Jugaad is broadly defined as making ends meet somehow. Basically, hustling.
We soft-launched our bakery and coffee roastery in March. We were open for three days. Lockdown was imminent due to coronavirus, and we decided not to open the following day. As we planned to reopen in mid-April, we realized the first challenge was just getting staff into Subko. Half got out of the city and state, and all state lines were closed, which meant no one could come back. We were left with three people, including myself.
Our operations manager, Neha, worked remotely from Goa to help figure out logistics. I pulled as many strings as I could to convince the municipality to give me two essential services passes, which allowed people to move around the city if they were involved in a trade deemed essential. In our case, coffee fell under essential food items for takeaway and delivery. It took two weeks and four attempts to get approved.
One employee, Shubham, had to go through five nakabandis, or checkpoints, on his way to work on his motorbike. I relocated Regina, our other employee, closer to the roastery, so she could walk to work. We officially reopened Subko the last week of April, and the three of us did everything, from roasting to packaging to baking. We literally got on Zoom calls with my bakehouse partner, Daniel Trulson, who was in lockdown in Tamil Nadu, to learn how to use the equipment.
He taught us how to use the liter planetary mixer to make our Kashmiri walnut sea salt chocolate chip cookie dough, and helped us navigate the intimidating three-deck Sinmag gas oven.
We ran out of stickers, so we had to handwrite the details on the bakery delivery boxes. Neha did whatever she could remotely to organize a delivery program. Things were starting to look up�people felt more confident with the idea of doing takeaway and deliveries.
Then, in July, came the monsoon. The monsoons completely destroy the rhythm of normal life in the city. There were several days of very severe rains and flooding, even a typhoon warning. About two or three weeks into the monsoon, I walked in and our roastery was half flooded. Lockdown stranded many laborers outside of the city, so jugaad to the rescue again: We took coffee bean bags and stuffed them underneath floor panels and in gaps beneath the doors to absorb the water.
I brought bed sheets and threw a mattress cover on the back of our three-deck oven. We put giant blue tarps on the roof, and I said a prayer that the roof wouldn't cave in.
I already had concerns with building a business from scratch during a pandemic. That's now coupled with the monsoon season. People are less likely to wait the two to three hours it takes for delivery services, and the walk-in rate was already small since no one wants to step out in heavy rains. I really hope the worst is behind us. But the reality is the monsoons have made an already incredibly challenging situation quadruply difficult.
Hopefully, with folks' support, Subko survives this whole fiasco. Samira Mohyeddin, Banu , Toronto: We completely shut down our restaurant on March 13 as mandated by the province of Ontario and the city of Toronto. We noticed that the only places with lines out the door were grocery stores.
A week and a half after we closed, we reopened and became the first and only Persian grocery in the area. We completely shifted our space from a restaurant to a market and began offering takeout and pick up.
It was a serious hustle. The program is free; all you have to do is register. Everyone who applies is given a hideous two-by-two-foot concrete block and pylons to place outside your restaurant. People loved it. We are making about 60 to 65 percent less. This is scary, but at least we were able to apply for a government loan pretty easily and got approved right away.
My friends in the U. We have been very lucky in Canada. But with winter around the corner�and talks about a second wave and another lockdown ramping up�there is a lot of doom and gloom on the horizon. We are the only Persian grocery store in this area, and we need to build on that with more products and more prepared foods. Demand allowed us to open a food stall in Philadelphia in , and later that year we finally decided to plant our feet with a brick-and-mortar location in Washington, D.
That was always the vision for Rebel. We thought we found it in March Then, the pandemic hit. But that feeling of dismay is further exacerbated when that delay is due to circumstances beyond your control. The types of questions we began to ask ourselves were so different from the normal lines of inquiry during an opening.
So we opened on August 5. We had to redesign the restaurant. We made it so our storefront had windows, so folks could easily place to-go orders and pick up their tacos. We added QR codes to each table, so customers could order and pay for their food and drinks in one place. Our entire hospitality career has been filled taking leaps of faith, and this may have been our biggest one to date. But each order that goes out and each happy customer makes it all worth it. It was a really special experience.
The restaurant scene here in D. But our sales are doubling week over week, particularly driven by pick-up and delivery orders, which have allowed us to cover our costs effectively.
Based on our current projections, this store has the potential to be one of our highest grossing locations. Growing up in the restaurant industry�my parents owned Chinese restaurants�I saw how food brought people together. It was a natural transition to create these food tours, connecting people to generations of makers operating out of the market.
Once the pandemic hit, we had to stop the food tours. We were struggling, and I had to put myself in the shoes of locals to figure out the next step. How could we create a product that would meet their needs and keep us afloat? Our answer to that was creating a box filled with local food products and delivering it to those who were homebound. We had access to so many local purveyors from our food tours, and this would just be taking our food curation to a different level.
We have sold over 12, boxes since we launched in March. This means each box sends nine micro-payments for each purveyor. The response from our customers has been encouraging too. The boxes have been a source of hope for them, and their responses have been a source of hope for me. After that, I realized we could do even more with these boxes. What did my company stand for? What would this look like once the world went back to normal? Our impact and our ability to meet the needs of our community is so much bigger in this box phase than it could have ever been on foot doing our guided tour.
I always had a crazy dream of doing something vegan that resonated with my heritage. I never took it particularly seriously until now. Early on I was lucky enough to find a collaborative kitchen collective where I could rent space by the hour. Within a week I was surprised that I had orders. Even though I am back to working as a hairstylist two and a half days a week, I spend the other days working on my pop-up.
I knew it would be central to whatever I ended up doing. But none of this feels like enough. Food apartheid is such a big issue in the Portland community and how closely linked it is to systemic racism. I wish I could do more. COVID and the protests here in Portland made it even more clear to me how I can use food to attempt to help others. I am hoping to save up money and open a small brick-and-mortar by the beginning of next year to house my pop-up and continue to make meals for those in need.
It would probably be easier for me to commit to just this project, but I find it hard to give up on my hair clients. When my ex-husband went to prison back in , I found myself raising a toddler on my own.
So I started Ms. At the beginning of the pandemic, I expanded to feed frontline workers. I wanted to help in any way possible, so I decided to cook for them. Then Breonna Taylor and George Floyd were murdered.
And the protests started. I watched them on social media and in my own neighborhood, and I knew I had to do something. George Floyd could have been my uncle. Breonna Taylor could have been my sister. But I needed to do something that I felt comfortable with. But I know how to feed people.
So I called up a few chef friends and people I went to culinary school with and they all wanted to cook meals for protesters, too. Since a bunch of us wanted to cook, I thought we should call ourselves something. We created an Instagram account and began sending DMs to protest organizers so we could figure out how much food to bring.
We usually try to feed about 10 percent of the protesters. Then things grew really quickly. My goal has always been to provide healthy meals to Black and brown communities, so we really focus on fresh, healthy foods for protestors. Over volunteers help us cook and deliver food to protests. A lot of them are people at protests, friends of friends, or people who found us via Instagram we have 7, followers now. Everyone is sitting at home, especially people in the food world who are out of work.
They want to help, and for maybe the first time ever, have the time to help. Right now people are cooking in their home kitchens for the protests. I plan on keeping my first business, Ms. We also have plans for what the community kitchen will look like, post-pandemic. That and starting the Black Chef Movement in other cities. I have friends in L. So on June 26, we opened Kachka Alfresca, an outdoor '90s-inspired cabana-themed outdoor party.
When we were doing menu development, that was the first time I saw my team light up in weeks. We are so accustomed to that immediate gratification when a server tells you that table two was crying because they thought their food tasted so good. Getting creative again and the idea of interacting with guests, those were uplifting moments.
Food-wise, I was really inspired by that carefree feeling you had when you first started going out to eat with your friends. But for Alfresca, we still wanted to show off our Eastern European inflections. So we did make fajitas but with meat done up like shashlik, which are cubes of meat marinated in distilled white vinegar and onions, then skewered and grilled.
Instead of tortillas, we serve them with lavash. Looking at it, you think, fajitas. But close your eyes, taste it, and you immediately are reminded of shashlik. Kachka Alfresca easily doubles, or even triples, our daily sales average compared to when we were only doing takeout and delivery.
Additionally, getting to serve cocktails is huge for us right now because Oregon does not allow for cocktails to-go. Beyond getting to flex our creative muscles in the kitchen, we still do this because of the hospitality. The dynamic is very different, and it requires guests to be more proactive if they have concerns. This leaves us vulnerable to criticism from behind the computer screen. While we were building out Alfresca, we thought it would just be for summer because by October we can feed people inside our restaurant again, right?
Our vision has always been to identify issues in the restaurant industry and find a quick solution. That was very different six months ago. When the pandemic hit, we turned 21 restaurants, mainly run by friends in the industry, into relief kitchens to feed laid-off restaurant workers in 19 cities. As we worked with each chef at their relief kitchen, we asked them how we could help them reopen again as restaurants.
A lot of chefs were concerned about being able to support and pay the farms they worked with. But as we started to do this, restaurants began to close again for dining, first in California, then in Kentucky. Here in Kentucky restaurants were ordered to operate at 25 percent dining-in capacity and bars were closed. So we had to switch back to relief kitchen mode in those two regions. We did not expect to have to do this again, but here we are. Now we just listen to the news every day.
If restaurants can stay open for dining, we keep funding the farms. If restaurants have to close, we pivot back to operating as a relief kitchen. Anytime a new problem comes up, we pivot really quickly to try to help.
When floods filled central Virginia with two feet of water, we found out many restaurants don't have flood insurance. So we did a fundraiser to help them cover the costs. Whenever we pivot, we have to move fast. I typically wake up, then watch the news and press conferences for cities we have relief kitchens in.
When Kentucky announced that restaurants could reopen, I called our systems and logistics person, Kaitlyn Soligan, so we could pull back on relief and get back into the farm program.
Then I called Sam Fore, our web designer, to edit our website with new information on fundraising. And finally I called Collis Hillebrand, our PR and marketing director, to get that information to the public. I talk to these women 10 times a day.
Every time we raise enough money, we give it away. Just in Kentucky alone, 17 chefs have applied for the grant; two have received it. Just whatever we felt like doing. It was really soul-satisfying. She continuously reinvented herself throughout her life, working as a cake decorator and a pet shop owner among other things. T : It was hard; Oma was my connection to my Chinese-Indonesian culture. But opening this pop-up with her spirit, it kept us creative and positive in the middle of the pandemic.
So when we were able to open Gado Gado for outdoor dining in July, we realized we wanted to keep the pop-up concept going in a permanent space. Each table has its own landing zone where the waitstaff places food so that the guests can pick it up once the waitstaff is six feet away.
There is a bussing bin in the landing zone so that guests can clear the table by themselves and at their leisure. We found a safe way to reopen Gado Gado, and that is the only reason opening a new restaurant feels attainable.
Once we heard that some restaurant spaces were becoming available, we started looking into them. T : I have eaten like 10 pounds of pork belly in the past 48 hours because of that. We are basing the menu on nasi lemak and creating platter-style meat and rice dishes with a bunch of accoutrements. The menu is short and will remain consistent because of our limited staff. All the dishes are set up so that they can transport well.
M : No matter what you do, everything feels so very risky. You could take the risk of closing down and not reopening until there is a vaccine. You could take the risk of just being open and rolling the dice. These are crazy times, The Investor Fishing Boat Murders Of and sometimes you have to do crazy things. At least this way we have the opportunity to be creative and to bring some positivity.
Irena Stein, Alma Cocina Latina , Baltimore: We started cooking meals for the community back in March, the very same week our restaurant was ordered to close by the governor. So we joined forces with Mera Kitchen Collective , which is a food-based cooperative in Baltimore that empowers chefs from around the world, many of whom are refugees. They had a GoFundMe page going to support meals for the community, and the need was immediately apparent. They hired our staff, ensuring that our workers could continue to make a living, and then our two teams proceeded to make meals that we would deliver.
The requests started at about per day and, some days, soared to Communities in need found out about our program through word of mouth. It started out with people who knew Emily [Lerman, cofounder of Mera Kitchen Collective], and once the community leaders saw the quality of the food we were providing, we got more requests. We decided that our community meals would be from-scratch, made every day, and with extremely fresh ingredients, like we serve in the restaurant. We want to ensure that the food is healthy and that, in the long run, it can transform the city of Baltimore, which has huge populations of unsupported communities.
But beyond providing meals that were just delicious, we wanted to take a more sustainable, holistic approach. And what kind of food do we give?
We are working with all kinds of people to help us continue this momentum into the future. This project is indefinite�we want to continue until we see the food inequities of Baltimore addressed and resolved, and we are working directly with the Johns Hopkins School of Public Health, policy makers, and the city to make it happen. But success, or at least the next chapter, will be when those communities have sources for food within their own spaces.
Mary Blackford, Market 7 , Washington, D. My fire is always burning. The pandemic has hurt many Black communities across the country, in part due to inequities in healthcare. But I know from my work that this also includes access to healthy food. I live in Ward 7. A few years ago, Wards 7 and 8 only had three grocery stores servicing , people. Three years ago I launched Market 7, a pop-up community marketplace that features Black-owned businesses. Recently, we were asked to be the anchor tenant of a new 7,square-foot food hall in Ward 7 called Benning Market and I was thrilled.
My dream was to have a permanent space with a small grocery and stands serving food from the diaspora�cuisine from the Americas, the Caribbean and Africa. COVID has unfortunately delayed all that. We usually have our pop-ups throughout the summer and fall, but by May I knew I had to call off the season. A lot of these businesses are renting out commercial kitchens and co-working spaces. They have bills to pay. A lot of them have had to let employees go.
I never want to see a small business fold, especially east of the river. It would be a real loss. How will people engage with the counter space? How will we structure the lines? But I try not to get down about things. We find solutions and we keep going. But this is just the beginning. Eventually, I would love to see Market 7 expand to or serve as a blueprint for other communities.
And I want to see our businesses grow tremendously outside the market, too. I want Black businesses to be part of every drawer or cabinet you have in your home. Supporting Black businesses needs to be a conscious part of everyday purchasing decisions. To me, having Black businesses represented on food shelves and in stores is part of achieving justice within the larger food system.
AD: So we started a pay-what-you-want vegan curry plate on Wednesday nights. We were inspired by other New York City restaurants donating resources, food, and time throughout the pandemic. We realized we could do our part this way. Curry is sustainable. This curry is nutritious and will hopefully make people feel a little bit better. AD: Last Wednesday was our first day with the pay-what-you-want program. We sold about plates of curry.
We posted on Instagram a few days before and that post went viral. We were really surprised that happened. We knew the costs would balance out. Even if no one could pay us anything, we could keep this Wednesday curry night happening for a decent amount of time since all of the money we collect from the meals goes right back into the curry pot.
Our hope is to feed people each week with our curry plates. Before the pandemic, Short Stories was a place for cocktails, dancing, and big parties. The restaurant was pretty calm.
Then there was one incident at a church in February where a lot of people gathered and it really spread�only then did people realize it was serious and not like prior viruses. Suddenly, everyone stopped coming out, locals and foreigners.
Forty percent of our guests are foreigners, and they all just stopped coming. At the time U. I decided not to, and we all stayed here. Restaurants were never mandatorily closed by the government.
None of the safety precautions were mandatory, not even wearing masks. Yet these became unwritten law�that if there is a virus, you should be wearing a mask and doing social distancing. Wearing masks is just so normal here. That helped a lot. Early on a community of chefs gathered to talk about how we can get through this.
There was no way we could do takeout and delivery because we already have amazing takeout in this neighborhood, Itaewon, and the laws are very strict around taking food off premises. The idea was that they could experience a different restaurant and different way of thinking. This is the least that we could do. Thankfully, people started coming back to the restaurant in March.
They felt comfortable coming into fine-dining restaurants, whereas those mid-level, family-style restaurants where people gather and sit close to each other at communal tables�those are still empty. We were one of the first fine-dining restaurants to have all of our employees wear masks.
We had sanitizer at every station in the kitchen. Still, sales were 50 to 60 percent of what they were because, again, we depend on foreigners. And as countries were banning travel to Korea, Korea was banning travel to countries that banned us.
We were doing everything we possibly could and sales were still down. What could we do? But then, because Korean people could not travel to other countries, something really intriguing happened: Koreans started coming out to eat at fine-dining restaurants.
Korean diners never embraced fine dining before. They go out to get kimchi jjigae and galbi, but that is everyday food. The idea of paying a high price for eating experience was never sought-after by Korean people. It was always about value, quantity, and occasionally the atmosphere of the restaurant.
Not even a hundred years ago, Korea was invaded by Japan and, after independence, civil war broke out and divided the already tiny country in half, which led to much hunger and suffering.
Pre-corona, people who spend money on food were already traveling all over the world to dine at the finest establishments and never really cared for Korean fine dining, thinking it was immature compared to other cities. But now they have no choice. All the people that used to travel to eat outside of Korea, they started staying in Korea and experiencing Korea through food.
Right now we are doing more sales than ever before�with zero foreigners. Conversations with first-time guests are always interesting. I ask them what brings them to a fine-dining restaurant for the first time and their responses are similar: that they wanted to leave the house, do something, experience new things.
Since they cannot go far or get on the plane, they came to take a culinary trip. But the virus has been spiking in Korea. The second wave might be hitting, and I am scared because my kids are in kindergarten and there are people getting sick in school. But as a chef I want to be a part of the solution.
We don't want to just build a bigger craft beer community�we want to build a more equitable society through craft beer. We wanted to create a festival that provides a safe space and representation. Around the end of April we began preparing to postpone the festival to next year and word got out. People kept tweeting at us and hitting us up on social media.
The news is The Investor Fishing Boat Murders English nothing but terrible news. Initially, I was reluctant to go digital. Luckily, when we approached Work Hard Digital , one of our main sponsors, and talked to them about the possibility of a digital festival and what it meant to do it right, they were able to work out the numbers and felt that it was doable. Work Hard Digital was able to put together the Fresh Fest app , which provides users with a festival schedule, a marketplace for both tickets and swag, instructions for getting Black-owned beer shipped to your door through Tavour , workshops, and so many other cool resources.
Fresh Fest Digi Fest kicks off on tomorrow and tickets are available to purchase up until September 8. It also means that anybody on the planet can experience talks from the likes of Dr. Jackson-Beckham and Garrett Oliver , and learn about opportunities within the beer industry, and taste all these beer collaborations without having to fly all the way into Pittsburgh.
The Fresh Fest app has a Black-owned breweries directory, a list of sponsors, speakers, artists, and how you can support and follow them. There are a bunch of things in that app to keep the community connected virtually throughout the year.
This is not just a one-day thing. Still, the city allowed takeaway windows and delivery services to operate, so we did both to keep some money coming in. This is how you get your gastro industry through a pandemic. Once we resumed indoor dining, it came with some workable, government-mandated capacity limits and restrictions. Enforcing this is the Ordnungsamt, a very German branch of public servants whose job is to maintain order.
In ordinary times, that means parking tickets and noise complaints. This is possibly the first time they've ever been really useful! The most basic of the new rules is that you can have only one diner per 10 square meters and tables need to be a meter-and-a-half apart. My shop is square meters, so I can have 14 customers The Investor Fishing Boat Murders Season total in my space. Also, people from no more than two households can be seated together, which is basically impossible to enforce and we don't do it.
It's only clear when a group of ten year-olds crowd in on each other. Otherwise, who am I to say what a family or household looks like? I'm happy about the regulations. They're keeping us all safe. The one thing I'm frustrated with is the lack of client participation or outright flouting of the rules. In our shop, we've got signs everywhere, asking people to wear masks, to not move the furniture.
Most of our customers are great people doing their parts, but there's a significant minority who just don't care. They don't wear their masks when they're waiting in line and they move the furniture so they can put big groups together. The majority of folks who do this are almost percent men in their early twenties, followed by women in their early twenties. In non-pandemic times, this is the primary demographic who left big messes and disrespected cafe etiquette in general, so I think it's just a continuation of that.
I think it comes down to entitlement and not thinking about one's impact on others. But when customers do that, people will denounce your shop on Google Reviews since they think you're not complying. Another German guideline is that businesses are responsible for taking down the name, phone number, and address of every customer who dines in. That's for traceability.
The law is that, after four weeks, the contact data is destroyed and we respect that. The situation calls for mutual trust. In Germany, people are protective of their data. Two weeks ago, there was an outbreak at a local bar and at least 18 people tested positive. But they couldn't trace everybody because people left fake phone numbers and fake addresses. We have a good plan in place because we've already had to do this.
When we switched to delivery and takeaway, we managed to pay the bills and keep our salaries. It wouldn't have been possible without the safety net the government put in place though. That's part of why I'm ready but not super worried about another shutdown. If we need to, we can transition overnight back to a delivery model with online ordering and a takeaway window.
It seems pessimistic, but I have to think this way. So when most of our clients had to close in mid-March, we were left asking ourselves: What are we going to do?
Our first instinct was to create new design solutions for our clients in response to COVID, many of them pro bono. We created an outdoor portion for one restaurant by painting over its parking lot and filling it with furniture repainted to match.
It was an investment in our shared future. There is a lack of reliable information about health and safety protocols, and there are no clear recommendations that are uniformly agreed upon or enforced. That is maddening for a designer. Design is based on data and using that data to solve problems.
We pride ourselves on understanding best health and safety practices when designing areas like open kitchens and service stations for hotels and restaurants. For example, we developed hands-free hardware for bathroom doors after researching surface transmission of the virus. Will guest behavior change permanently? Will health and safety codes look totally different?
So far it seems like there will be a complete What started with the Ace Hotel lobby effect�hundreds of people hanging out in a hotel lobby, eating, drinking, and working�has now become problematic.
Just the thought of walking into a lobby with hundreds of people packed in there will make some people avoid going to a hotel at all.
Some of the biggest trends and evolutions in hospitality design suddenly feel dangerous. Everything that was working before is no longer working. After everyone was tapped out from cooking at home around mid-May, we got a boost in takeout and delivery. But when outdoor dining happened in San Francisco a month ago, delivery dipped a bit. Grocery pick-up has slowed too. Chinatown is empty compared to other neighborhoods like Mission or Divisadero with blocks shut down and outdoor seating that feels kind of European.
The largest lines here are for free food being passed out. When I talk to the managers and the team we hired back, we realize we still have some time to get business back�especially since we got PPP later on, so we have 24 weeks to spend it instead of just eight weeks, which is how long people who got the first round of PPP had. I read that the Senate is trying to pass something by August 7, which is my birthday. It makes me wonder: Is it inevitable? Is this worth fighting for?
I kind of have plan B and C already in place. Anna Lee, my wife, has gone back to school for interior design. With Anna Lee, I was thinking we could do something together and that I could learn some new skills in designing restaurant kitchens. We enjoyed designing and building out our restaurants, so perhaps down the road we could help design a restaurant or kitchen for someone else.
I want to stay in the moment. I mean, we only have three tables, all two tops. I need to survive. We need some kind of help, and it should not come in the form of a loan because how the hell am I going to pay it back? I physically cannot. When you read these reports about how the spike is because of restaurants�people being out and people being careless�I get it.
But what do we do? If you have enough money in your bank account, you can close for a year. But most of us cannot afford that. And what do we fall back on if we close?
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