A little over a year ago, I wrote an article about how the labor of cooking is an act of love when faced with the passing of my husband’s grandfather. Today, I was informed that I have been furloughed from my job indefinitely in the face of COVID-19. I got off the phone with my boss, I cried, and then I looked to the rest of the world for positivity. It’s incredible how much light is still out there in the restaurants of our communities. Big name Chefs all over the country are going out of their way to turn their kitchens into relief sites for their own employees and others impacted by the crisis currently facing our country. Edward Lee, a chef whose cookbook we reviewed here, Smoke and Pickles, with the help of Maker’s Mark turned every restaurant he owns into relief kitchens for his employees. While he could no longer pay them, he could certainly feed them, and his example is one of many that led to the movement currently sweeping the country.
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We’ve all seen what’s going on in the world around us right now. We have all panic bought two weeks worth of groceries and made fun of people getting too much toilet paper. We’ve watched restaurants close entirely or switch to delivery and carry out only. The world is a little darker than usual right now. There is no end in sight, but we all have to eat. What we do know right now is that businesses and people are suffering as a result of the great measures we have to take to slow the spread of COVID-19, but we can help.
Keep in mind that some of these tips will mostly apply to people like me who are at lower risk. Social distancing is important for everyone, but we are safer while trying to support people who are struggling right now. |
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May 2020
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