'We are waiting in our homes, but for what? Will this industry that has been completely pummeled by the coronavirus ever recover fully, and even if it does, will it ever be the same?'
. It’s one thing to be unemployed, but being jobless in a gutted industry feels like clinging to driftwood in an empty ocean.
To stave off depression during quarantine, my boyfriend and I have gone into full production mode. “Think of a project and make it” is the mantra. Our fermentation lab is in full swing, now with added vinegar-making, kombucha-brewing, and a ginger bug . Tonight is pizza night; tomorrow, pork belly ramen; after that, more pizza. Ice cream testing, cookie dough in the freezer. Our only limitation is the flour shortage we’re now experiencing, and our capacity to eat all of this.
It’s difficult to imagine the future right now, so we’re taking it daily. Today, we're trying to break throughnot built to hold such an enormous capacity. The National Restaurant Association is asking for $145 billion in government relief, among other measures that would help both businesses and employees bridge the gap of closures.
I’m grateful that I have a little bit of money squirreled away. I don’t have children to support, nor do I have any large and looming financial responsibilities. But I know so many in this community who do, and that is gut-wrenching. There are people who are seriously ill right now, and nowhere to go for help. I’m grateful to be well, and to have the ability to isolate, which is so important at this moment.Doors are closed, kitchens aren’t running, but we are all still here.
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