"Any pundit who thinks that they’re going to use a recent history — and by recent history, I mean the last 100 years, including the Depression — as a template for what is going to go on here, they’re kidding themselves."
In the rose-colored days of early March, when it was called the “novel coronavirus” and it was believed that hand-washing would be enough to prevent it, chefs and restaurant owners thought it would be a blip.
A hurricane. An algae bloom. A pandemic.
They'd survive.
As the reality of the new COVID-19 world sank in, it became clear this was the opposite of a blip. This was an endurance race, a trial by never-ending fire, a test of grit and creativity, of taking the proverbial lemons and making not just lemonade but lemon tarts and preserved-lemon ceviches and lemon cocktails available through online ordering with no-contact delivery.
And even if they made everything they could with the lemons, survival was not guaranteed.
Read more at the Sarasota Herald-Tribune