I Had COVID-19. My Restaurant's Owner Warned Me Not to Talk.

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WEDNESDAY, JULY 15 Shutdown Diaries I Had COVID-19. My Restaurant’s Owner Warned Me Not to Talk. “People are so desperate right now to make money that they’ll do anything to get past it.”   Photo: Mark Felix/AFP /AFP via Getty Images   Read the full story Never miss a story from Grub Street: Subscribe now. More From Today Everything You Need to Know About Eating Moldy Food “When the spores find their way to a jelly or a jam that’s not stored well, they’re really happy.” The New Problems of Outdoor Dining Unpredictable weather, not enough tables, and the constant threat of COVID-19. Playwright Katori Hall Learned How to Burn in the Kitchen “Not actually burn stuff, but cook really good.” Read more on Grub Street A Suggestion From the Strategist   John D. Taylor’s Velvet Falernum Velvet falernum is as quintessential to tiki as whiskey is to an Irish pub and features prominently in cocktails like the mai tai. Subscribe for $5/month and get unlimited digital access to New York Magazine, home of the Cut, Vulture, Grub Street, and Intelligencer. We value your feedback. Send us a note at engage@nymag.com. unsubscribe   |   privacy notice   |   update preferences This email was sent to kimo.sahimo.kitchen@blogger.com. Was this email forwarded to you? Sign up now to get this newsletter in your inbox. View this email in your browser. You received this email because you have a subscription to New York. Reach the right online audience with us For advertising information on e-mail newsletters please contact AdOps@nymag.com Vox Media, LLC 1201 Connecticut Ave. NW, 11th Floor Washington, DC 20036 Copyright © 2020, All rights reserved