Column: Eating in the time of coronavirus
, but I’ll offer you how she described herself in our texts: “I am not an expert, I am just a food chemist who reads enough to be a dilettante.”
Johnson invoking our togetherness brought up two other coronavirus-adjacent topics: The general insecurity of minimum wage and other food service workers in the current American capitalist paradigm and the particular restaurants that people are avoiding. “We live in a deeply broken country where many hourly service workers lack the economic power to just ‘take the day off,’ and we have no federally mandated paid sick time ... and even if we did, job repercussions could still be an issue for a lot of people.” Jaya Saxena wrote more on theHere’s the thing: Food service workers, regardless if they work at the cheap buffet or the fancy restaurant, don’t want to get sick either.
“But but but” — I hear the hamster wheels in some of your brains spinning — “what if the people at the restaurant are from Wuhan? Doesn’t that make a steakhouse [or substitute any restaurant you assume has no Wuhanese employees] safer than a Chinese restaurant [again, acknowledging that over a billion people live in China and most of them have probably never been to Wuhan]?”
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