It’s Friday, April 10th.
It’s worrisome that Keith McNally is being treated for COVID-19 at a hospital in London. It’s cool how The Jewish Food Society is collaborating with Miznon, Russ & Daughters, and other restaurant partners to feed healthcare workers this Passover. And it’s telling that some of the major restaurant relief funds have had to hit pause on taking new applicants.
While there’s still a lot of uncertainty, these stories of resilience help in looking towards the future.
How two multigenerational family food businesses in Naples overcame WWII and the cholera outbreak of 1973. [Culinary Backstreets]
From Fanelli’s to Di Palo’s, the downtown restaurants and shops trying their best to maintain New York traditions. [NYTimes]
Ansel Mullins of Culinary Backstreets (an online publication and culinary tour company founded in Istanbul) on how the terrorist attacks of 2016 gave him perspective on the will and necessity to survive. [Condé Nast Traveler]
People are getting crafty.
Women in food community pineapple collaborative put up a virtual Community Bulletin Board that pins ways to support the industry.
The artisanal apéritif brand Haus is collaborating with restaurants across the country—from SF’s Mister Jiu’s to Atlanta’s Empire State South—to create mixers that “reflect their culinary approach.” 100% of the profits go to the restaurants.
Social media is better these days.
Exhibit A: London-based Luncheon Magazine’s “LOCKDOWN LUNCHEON” series.
Exhibit B: Food writer Ruby Tandoh’s endless “Good Food Things” Twitter thread.
Exhibit C: “Good can come from change.” — the inimitable Dana Cowin