They start you off with a cup of clam chowder:
"It’s a plot twist that Roger Berkowitz, the chief executive and public face of Legal Sea Foods, had tried hard to avoid but couldn’t, his hand forced by a pandemic that crushed the restaurant industry. Financial terms of the sale won’t be disclosed, but PPX isn’t paying much upfront because . . . well, a restaurant business, even New England’s fish ambassador to the world, isn’t worth a premium these days. Instead, Legal will get payouts based on how well the restaurants perform down the road, Berkowitz said in an interview....."
He is literally going fishing if Globe reporting is to be believed, and the sad thing is the quirky advertising could be coming to a close (look what the Globe hauled up in its net).
They hid this below the shield:
"New science reevaluates risks of indoor dining; Although few clusters have officially been traced to restaurants, research suggests inside eating is not necessarily a safe environment" by Dasia Moore Globe Staff, December 19, 2020
The Globe is an active participant in the crushing of the restaurant industry despite their reports.
When scientists think of the perfect setting for coronavirus transmission, they describe an indoor space where people from various households gather. The people might be six feet apart, but they are still sharing the same space and air with strangers for longer than they do in most public settings. It’s a place where people linger, take their masks down, and speak and laugh with one another.
This describes what one expert termed “superspreader destinations.” Dine-in restaurants happen to fit the bill perfectly.
But not pro $porting events or $ocila ju$tu$ protests, blah, blah, blah, blah.
There are a host of reasons why banning indoor dining is a politically and morally difficult choice, with the restaurant industry and its workers already facing financial ruin after months of drastically reduced business, but on the question of COVID-19 safety, science is clear: Going out to eat is associated with increased risk of coronavirus transmission.
That's where the turn-in came, and I was ready to hit the restrooms to vomit.
The comments section, which I rarely read since it is an echo chamber, appeared to wholeheartedly agree with me in regard to this pile of Globe garbage.
“People talk a lot about superspreader events, but there are also superspreader destinations — types of places that are especially risky and lead to especially high rates of infection,” said David Grusky, one of the researchers behind a recent Stanford University study that modeled the coronavirus’s spread in indoor spaces. “One of those types of places is full-service restaurants.”
Except it hasn't been proven as a vector for this phony virus. That's the science that the Globe itself admits.
Even before states embarked on the long road toward reopening their economies, epidemiologists warned that the virus was likely to spread most rapidly indoors. Many listed indoor dining among the potentially high-risk activities that should only be resumed with extreme caution, if at all.
Then why are $ports like ba$ketball being allowed?
Since spring, Grusky and others said, emerging science has only reinforced disease experts’ initial fears. Studies have drawn on mathematical modeling, cellphone data, physics, and epidemiology to confirm over and over that dining out during the pandemic carries tremendous risk, but even as hospitalizations climb and officials across Massachusetts and the country roll back reopening, restaurant dining rooms in many places remain conspicuously, and often controversially, open.
They won't be open for much longer as they are still using the unreliable and off-target models to enforce their tyranny.
Restaurant owners and the associations that represent them have fiercely defended their businesses’ safety, emphasizing the care and cost it takes to follow restrictions, including, in Massachusetts, spacing tables at least 6 feet apart, seating only parties of six people or fewer, limiting patrons’ dining time to 90 minutes, and closing by 9:30 p.m., and some owners and patrons alike have pointed to data they feel is on their side: the state’s contact tracing reports, but scientists urge a careful interpretation of that data.
Those are the $cienti$ts making things clear since such data doesn't support the preconceived script and agenda-pushing narrative.
Interpret this!
Of identified clusters, nearly all — 22,487 as of Thursday’s report — are classified as “household spread,” meaning two or more people living together became infected, but that information “doesn’t really help us,” said Samuel Scarpino, a Northeastern University epidemiologist. We know that people who live together are likely to spread the disease to one another, he explained, but the first household member to be infected had to get COVID-19 somewhere else, whether at work, running errands, or out and about in their community. “What we have to do is figure out how to stop [COVID-19] from getting into the households,” Scarpino said.
That is such $hit, for if it were in households it would have shown up a lot sooner or there is by now vast herd immunity for a virus that has never been isolated or proven to exist. This jerk-off is trying to get inside the home so they can separate families. That's the end goal for sickos like him.
He says the data could lead to an increase of hospitalizations as high as 50 percent over the next two weeks and a shutdown coming by the end of December, with the real concern being no options left except for a lockdown to start the New Year as weary doctors confront the second wave of COVID-19 with grief and grit, even as they express weariness and frustration at the needless toll of a virus whose spread could have been curtailed and the ICU capacity shrinks at hospitals as they scramble to find enough staff to manage COVID surge amid the troubling resurgence that has become the top challenge for hospital leaders, a much bigger worry than the supply of face masks or breathing machines, and as the nurses and doctors are weary from work and frustrated that it is happening again (that must explain the resurfacing of all the insulting dance videos in empty hospitals).
“It’s kind of scandalizing that we have so little information [from contact tracing] about the venues of transmission this late in the pandemic,” said Marc Lipsitch, a professor of epidemiology at Harvard T.H. Chan School of Public Health. Lipsitch said contact tracing’s limitations are a national and even international problem, not one specific to Massachusetts, but even with state contact tracing data offering little evidence of how and where coronavirus spreads, Scarpino and Lipsitch both felt confident in saying that restaurants, and indoor dining in particular, are risky.
They have destroyed your dream and livelihood over something they are confident is risky despite the lack of evidence, the criminals!
Lipsitch stressed that several types of research help locate the most likely sources of COVID-19′s spread: modeling that uses real-world data to predict how many people will be infected under different reopening scenarios; case-controlled studies that compare behaviors of COVID-positive people to people who are not infected; and basic physical and epidemiological facts about how the virus itself is transmitted.
Your entire life at the mercy of flawed and faulty models, oh my!
All of those types of research point clearly to restaurants as one particularly high-risk activity, Lipsitch said, and the evidence is mounting.
If you believe the Globe and this pile of Lipstick, that is.
In September, the Centers for Disease Control released a case-control study in which symptomatic people seeking COVID-19 tests were asked to list the types of places they had visited in the two weeks before getting tested.
Researchers found that those who tested positive were two times as likely to report having eaten at a restaurant, whether indoors or outdoors, compared with people who ended up testing negative. No other setting showed as strong a correlation with positive cases as did restaurants, a finding researchers attributed to the fact that eating and drinking require people to take off their masks, while most other activities do not.
In November, a group of Korean researchers took a closer look at how transmission passes from person to person in restaurants. The study, led by Dr. Ju-Hyung Lee of Jeonbuk National University Medical School, found that one restaurant outbreak was seeded in five minutes, with spread occurring between two patrons sitting more than 20 feet apart. A third person was also infected.
None of the three patrons with confirmed cases interacted directly, but researchers diagramed air flow in the restaurant and found that the ventilation system likely carried droplets directly from table to table.
The commenters noted that the Korean study came from a restaurant that had zero COVID protocols or distancing, something the Globe omitted from their report.
Interestingly enough, no waiters or waitresses got sick.
Add to that the Stanford model, also published in November. Grusky and his fellow researchers used cellphone data to map how 98 million people moved through 10 major US cities. They combined that data with reported daily case counts from each city to model how people’s visits to certain types of settings predicted coronavirus spread.
Harrumph!
The model found that two mobility factors — how densely populated a given setting is and how long visitors stay — are closely associated with increased risk of COVID-19 transmission. It also predicts that a city’s decision to open one type of setting in particular — full-service restaurants — increases case counts more than any other setting the researchers studied.
It's enough to send you into orbit, isn't it?
High-density and long stays are “structural features” of restaurants, Grusky said, which helps explain why they account for more cases under the model than other high-risk settings, including fitness centers, cafes and snack bars, and hotels and motels.
Models, case studies, and ventilation diagrams aside, Lipsitch said the reason indoor dining spreads COVID-19 is simple — and specific to the coronavirus rather than restaurants themselves.
“Uncovered, especially open, mouths, loud talking, and proximity and poor ventilation are all contributors to coronavirus transmission. All of that is really clear,” he said.
That the risk factors for this particular pandemic map so perfectly onto indoor dining is little more than a coincidence — a deeply unfortunate one for an industry struggling to stay afloat.
“There’s nothing mystical about restaurants,” Lipsitch said. “Whether it’s a restaurant, or a gym, or a house of worship, or a room you go into with your best friends and yodel, . . . it’s just that certain activities spread the virus more effectively.”
They want you to literally eat the corona BS.
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I guess they will have to find a new place to feed customers this winter.
Related:
Am I supposed to care about the devastating ripple effects in Bo$ton when the Globe has done so much to bring it about?
Can't even get a haircut anymore:
"Lawrence salon enjoys flurry of positive reviews after TikTok video of employee dancing with toddler goes viral; Five-star recommendations for El Corte Magico poured in after the clip was viewed more than 2 million times" by Steve Annear Globe Staff, December 18, 2020
A salon in Lawrence is enjoying a moment in the spotlight after a video of one of its employees dancing with a toddler who typically has a hard time sitting alone in the barber’s chair surged across social media this week.
The video clip, which was posted to TikTok, had been viewed more than 2.4 million times as of Friday, and El Corte Magico had received dozens of five-star recommendations on its Google reviews page, much to the salon’s surprise.
“I live in Dallas Texas but I just saw a video on TikTok,” one person wrote. “It was so cute and the mom was very happy with the service that he provided.”
Marieliz Lopez took her 1-year-old son, Josiah, to get a haircut at El Corte Magico on Wednesday. She was moved by how the barber, Luis Vargas, kept her son at ease as he cut his hair, so she decided to take out her phone and capture the scene.
“It was a beautiful moment for me to watch,” said Lopez, 22. “He didn’t cry one time at all. At all.”
Lopez said it was her first time going to El Corte Magico, because usually her father, who is a barber, cuts Josiah’s hair. Even then, Josiah squirms, cries, and sometimes needs to look at a phone to distract himself.
When she went to El Corte Magico, Vargas immediately laid down some ground rules: no phone, let your son come to me on his own, and don’t stand by his side.
Lopez posted the video on TikTok and explained what happened in the barber’s chair. The sweet scene struck a chord and was viewed millions of times.
After Lopez identified the salon in the comments section, the shop’s Google page was flooded with good reviews.....
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Maybe I should have clipped that insulting piece of $hit and total waste of time.
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Today's front page, below the fold feast:
"The city’s once-thriving dining scene is now in depressing straits, contracting in ways that were unthinkable before the virus hit in March. One-quarter to a third of the restaurants in the Portland area have closed after a sparse tourist season and might never reopen, industry observers said. And for those that have survived — so far, at least — revenue has shrunk to a small fraction of its pre-pandemic total, the workforce has been reduced to skeleton crews, and hopes for a turnaround next year are guarded, at best. Rory Strunk, a Portland media producer who is helping raise donations for the restaurant industry, offered a blunter assessment. “What I see are guys who are very stressed out and entirely on the edge,” Strunk said. “We’re concerned that our restaurant culture will be gone forever.”
The Globes says Portland, once a culinary backwater, has emerged over the past 15 years as a nationally known dining destination with a lively, eclectic restaurant scene that has become an exclamation point of civic pride, and I thought they meant Bo$ton.
You owners just “dig a little deeper and see what you're made of,” before they change the rules and shutdown again and leave you with nothing.
It makes one makes one want to cry on page B1, with the story behind a Globe advertisement looking for a long-lost friend below the fold and sad result when found.
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The racket outside the restaurant:
A person opened fire Saturday on a group of people who were filming a music video, sending them running to safety and making one history.
Time to dash for the door:
"DoorDash delivers 86% gain in stock market debut" by Dee-Ann Durbin Associated Press December 9 2020
DoorDash shares soared in its initial public offering Wednesday, capping a year of explosive growth for the food delivery company.
What’s not yet clear is whether DoorDash can keep the momentum going even if delivery demand eases in a post-pandemic world.
The San Francisco-based company raised $3.4 billion in the offering, making it the second largest IPO so far this year, according to Renaissance Capital, which tracks IPOs. Shares jumped 85.8% to close at $189.51 after DoorDash priced them at $102 each late Tuesday. The closing price valued the company, which is trading under the symbol DASH, at around $72 billion.
There is money out there, isn't there, as the billionaires restructure our world with all their loot and Congre$$ gets you a Trump-change check of $600 after eight months.
DoorDash’s IPO came one day ahead of another San Francisco startup, Airbnb, which planned to begin trading Thursday on the Nasdaq stock exchange. Airbnb raised $3.7 billion through the offering, edging out DoorDash.
Airbnb is an unlikely story: a pandemic winner, according to the New York Times.
DoorDash was born in 2013, when CEO Tony Xu and some classmates at Stanford University set up a website and posted local menus. After a few hours, they got their first order: pad thai with prawns and a side of spring rolls.
Customers have placed more than 900 million orders since then. DoorDash now offers delivery from 390,000 merchants in the U.S., Canada and Australia. Powering that service are 1 million delivery drivers, who are independent and not considered DoorDash employees.
DoorDash was already growing before the pandemic thanks to customers’ growing preference for dining at home. Between 2018 and 2019, its revenue more than tripled to $885 million, but lockdown orders and the closure of indoor dining have made DoorDash indispensable for many restaurants and diners this year. DoorDash reported revenue of $1.9 billion in the first nine months of 2020 alone.
They take too much of a cut, though.
Christopher Payne, DoorDash’s chief operating officer, said customers’ expectations of convenience and quick delivery only accelerated during the pandemic. The funding from the IPO will let DoorDash expand into areas like delivery from groceries and convenience stores, he said.
“Ultimately, a lot of these trends will stay,” he said. “DoorDash is a platform that’s enabling the small, local merchant to play in this space, bringing the product in minutes, not days.”
One day, you will never need or be allowed to leave your hovel, and life will be grand!
The company’s growth hasn’t come without headaches. DoorDash has lost money in every year since its founding, citing the cost of developing its platform and expanding into new markets. Last year, it spent $410 million to acquire Caviar, an upscale rival.
Somehow, certain concerns can continue to operate while the rest of are f**ked in such circumstances.
DoorDash had a net loss of $667 million in 2019 and lost $149 million in the first nine months of 2020. The company did turn a profit of $23 million in the second quarter this year, but followed that with a $43 million loss in the third quarter.
In a government filing, DoorDash said it expects to continue to spend heavily as it tries to expand internationally and add non-food businesses to its platform. DoorDash is also candid about the impact of the coronavirus, saying it expects its growth rate to slow in the coming quarters as the pandemic ends.
Oh, yeah, when is that?
Biden's inauguration?
After we are all vaxxed?
What have you heard?
Before the pandemic, 63% of U.S. restaurant traffic — including visits to fast food outlets and food trucks — was picking up food to eat elsewhere. In the second and third quarters of this year, that had jumped to 90%, and it may stay elevated even when the pandemic ends, according to Hudson Riehle, a senior vice president with the National Restaurant Assocation.
Related:
"With most restaurants closed or operating at reduced capacity, customers have flocked to fast-food restaurants, including McDonald’s and Burger King, where they can simply drive through to grab food. That’s helped Cargill Inc.’s protein sales to food-services business to return to near normal, while Sanderson Farms Inc. is encouraged by the chicken-sandwich rivalry among quick-service restaurants. Same-store sales at fast-food restaurants in November rose 1.1 percent from a year earlier after plunging more than 20 percent in April, according to a MillerPulse index. Figures may improve more in 2021, with McDonald’s planning faux-meat burgers and a new crispy chicken sandwich early next year, competing with Chick-fil-A Inc. and Popeyes Louisiana Kitchen Inc."
I'm glad Cargill is nice and phat, and where did that "meat" come from?
"Surrounded by some of England’s most fertile farmland, the small town of Boston will become Europe’s fake-meat capital next month with the opening of a giant factory making plant-based burgers and sausages. Plant & Bean Ltd.’s new factory, the largest in Europe, will eventually churn out 55,000 tons a year of alternative protein products. The new factory is in an old Lincolnshire wool-trading town that lies about 100 miles north of London. Some of its inhabitants emigrated in the 17th century to help found the city of Boston, Massachusetts."
"The Trump administration signaled its backing on Monday for transferring authority over gene-edited meat from the Food & Drug Administration following complaints from the livestock industry that the regulatory agency’s approval process is too cumbersome. The U.S. Agriculture Department is generally considered more sensitive to the interests of farmers, ranchers and agribusinesses. Such a notice is typically the first step in a rule-making process that often goes on for months or even years. That likely leaves the decision whether to proceed to the incoming Joe Biden administration. Still, it allows Trump to leave office showing support for a regulatory change sought by the livestock industry....."
What's next, weeds with sewage water to drink?
DoorDash now controls 50% of the U.S. food delivery market. Its chief rival, Uber Eats, controls 26%, while GrubHub holds 16%. That’s a change from 2018, when GrubHub was the market leader with 39% share and DoorDash held 17%.....
Sorry, folks, I'm full up.
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Maybe you should order fi$h instead:
"The seafood industry is the biggest winner in the latest round of state tax credits; Four seafood processors won tax credits on Thursday totaling more than $800K" by Jon Chesto Globe Staff, December 11, 2020
Move over, Amazon. Hang on, Wayfair. This year, the most successful industry in a state tax credit program meant to incentivize job growth certainly wasn’t high-tech, at least not in the traditional sense.
The big winner turned out to be an industry as old as the Commonwealth: the seafood sector.
With many office expansions sidelined because of the work-from-home trend in 2020, nearly all of the beneficiaries of the state’s Economic Development Incentive Program tax credits were decidedly blue-collar in nature this year. In particular, five of the 10 companies that won such tax credits in 2020 are in the seafood business.
Who are they going to sell to with the restaurant industry near death?
The Economic Assistance Coordinating Council approved tax incentives for four of them on Thursday in its latest quarterly meeting. An affiliate of Raw Seafoods will get $203,000 in state tax credits, in return for building out its cold storage capacity in the SouthCoast Technology Park in Fall River and creating 35 jobs. The state will give $112,500 in tax credits each to Nantucket Sound Seafood and to Atlantic Red Crab Co.; Nantucket Sound is creating 15 new jobs and putting up a new two-level building in Fall River, while Atlantic Red Crab is increasing its capacity in New Bedford and adding 28 jobs. Eastern Fisheries, meanwhile, will get $375,000 from the state in return for consolidating its operations in a larger New Bedford facility and creating 50 jobs. All four are getting local tax breaks as well.
It was a predictably slow year for economic development: The state doled out about $2.8 million in these tax credits in 2020, considerably less than a typical year. In 2019, the state awarded $6.2 million.
The largest prize in 2020 went to Monogram Gourmet Foods, which is building a distribution facility in Haverhill and creating more than 350 new jobs. It won $925,000 in state tax credits.
Fishing remains a big success story for New Bedford’s port, steadily ranked number one out of all US ports in terms of the value of its fish landings. That ranking has largely been driven by the scallop trade, though city officials say the catch has become more diversified in recent years. Nearly 7,000 people work directly for maritime businesses on its harbor, in New Bedford or Fairhaven, the vast majority connected to fishing in some way.
“It’s really a trend that we’ve seen in New Bedford for a number of years, the expanding of seafood processing,” said Derek Santos, executive director of the New Bedford Economic Development Council. “The assets are here that allow for that type of advanced manufacturing and value-added processing.”
Wow, a lot has changed in five years.
Time to pull up the nets and head home.
Santos noted that processors initially put expansion plans on hold after the pandemic started, in part because of the impact COVID-19 had on clients in the restaurant business, but that delay didn’t last long.
Ed Anthes-Washburn, New Bedford’s port director, said he expects the total value of New Bedford’s landings to drop in 2020 because of the pandemic, but the number of inquiries from seafood companies in other states about establishing a beachhead in New Bedford continues to grow.
“We’ve seen a big increase in vessels from New Jersey, Virginia, North Carolina,” he said. “There’s a desire from some of those companies to have a more permanent home here.”
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Don't open the beer just yet:
"In a major step to protect North Atlantic right whales, state officials are poised to ban lobster fishing in all Massachusetts waters during periods when the critically endangered species typically feeds in the region. The proposed restrictions, which could be devastating for hundreds of fixed-gear fishermen from Buzzards Bay to Ipswich Bay, would prevent commercial lobstermen from setting their traps between February and May and potentially longer if whales remain offshore. They would also require the state’s 800 lobstermen to use special rope that breaks more easily under pressure from whales, limit the state’s recreational lobster catch, and curtail the use of vertical mesh lines known as gillnets. State officials said the rules, which were proposed this month after scientists estimated that only about 356 right whales remain, are likely to take effect as soon as February, after a public comment period......"
Sure looks like a famine is being engineered under the cover of COVID.
Related:
"As coronavirus cases surge to record levels across the country, seafood processing workers in southeastern Massachusetts and Rhode Island are once again calling out their employers for not doing enough to protect them. On Wednesday, members of the Pescando Justicia coalition representing these workers sent letters to 30 seafood plants and temp agencies asking that they supply more face masks, provide or pay for regular testing, ensure that ventilation systems are adequate, and offer safety training and information about paid leave in workers’ native languages, including Spanish and Mayan K’iche’. The workers also requested that companies come up with a detailed plan when a worker becomes ill. The letter follows a similar plea sent to employers in April. The City of New Bedford, which temporarily shut down a fish plant later that month after several workers tested positive, mandated that companies take many of the steps the workers recommended. It’s unclear how many seafood workers have tested positive for coronavirus, but advocates note that the virus could spread rapidly in these plants. “We’re sure you agree that no worker should have to choose between surviving economically and getting infected or even dying at work,” the workers wrote in the letter. Robert Vanasse, executive director of the Saving Seafood, a coalition that includes many of the largest seafood companies in the Northeast, took issue with the letter, pointing to “broad and oblique accusations” that are “simply not true” and seem more geared toward generating headlines than worker safety. “The US seafood industry has had extraordinary success in continuing to provide Americans access to high quality, fresh, domestic seafood while also protecting the health and ensuring the safety of its workers,” he wrote in an e-mail. “The actions that many companies have taken ... often go further than CDC and local guidelines.”
It's called contract negotiations with communists, and the whole thing $tinks:
"Meatpacking and poultry processing workers should be among front-line workers next in line for coronavirus vaccines under guidelines approved by a US Centers for Disease Control advisory committee. Outbreaks of the virus at some plants during the spring caused shutdowns that led to temporary meat shortages, and new cases recently have been emerging at facilities. As many as one in 12 cases of COVID-19 during the early stage of the pandemic in the United States can be tied to outbreaks at meatpacking plants and subsequent spread in surrounding communities, according to a study. Meatpacking companies had been lobbying federal and state officials to prioritize industry workers and the North American Meat Institute, a trade association, welcomed the recommendation as “a critical step for the long-term safety” of employees. The first round of vaccinations, which started last week, is going mostly to health care workers and residents of long-term care facilities. The advisory committee recommendations, released Sunday, include food and agriculture employees in a category of front-line essential workers that will received priority in the second round of vaccinations, along with elderly Americans age 75 and older."
Happy now?
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Don't forget to stop off at the food pantry on your way home:
"An underground food pantry in Boston draws needy families, and the city’s disapproval" by Zoe Greenberg Globe Staff, December 25, 2020
The food distribution operation has become a battle between the volunteers who run it and Boston officials. Earlier this month, city officials said the operation did not meet health and safety standards and must shut down; organizers of the site said city officials were being callous and bureaucratic in the face of a food emergency. The city has since tried to make peace.
Yeah, right, the heavy-handed, control-freak tyrants know as city officials are trying to make peace after causing the trouble while further tightening their grip on the food supply and access to it.
Related:
They are from the government and here to help, right.
In a statement to the Globe, city officials cited their concerns around food safety and storage, but in early December, the city ordered the volunteers to shut down the whole operation. After receiving complaints, Boston Inspectional Services Department said the group appeared to be running a food pantry without a permit. The city had public safety concerns about how the food was being stored and whether perishable items were being kept at the proper temperature.
They are really lost in the throes of that power, aren't they?
Shut it down, that's their answer to everything!
“Property is being used as an illegal food pantry,” said an ISD violation notice from early December, which the Globe reviewed. A second notice that Stanton received indicated that if she continued to operate the site, she could face a $1,000 fine or a year in prison.
That is why they are emptying the jails of murders, rapists, and thieves.
To make room for YOU!
The volunteers then moved the food distribution to the parking lot of the Bates School; the city did not respond to questions from the Globe about whether the move put the site more in line with the health code.
That's the pre$$'s lone selling point, too, when compared with social media: they demand accountability.
As we see, that is no longer true (if it ever was). Social media howling has far more of an accountability effect these days, far more than propaganda pre$$ that serves power and is easily sloughed off by that power.
The Brookline Food Cooperative, which supplies most of the food, is run by Vicki Schnoes, 61, who lives in a shelter and spends her days driving to grocery stores around the state, picking up food that cannot be sold, often because it is bruised or the packaging is ripped. The Roslindale site is just one satellite, she said; she also operates other informal sites around Boston. She has run the Brookline Food Cooperative for 30 years, and believes the resistance, especially from neighbors who file complaints, has little to do with food safety.
“Neighbors didn’t like seeing strangers in the neighborhood, people of color in the neighborhood,” Schnoes said. “The ‘haves’ didn’t like seeing the ‘have-nots’ being able to have, is what it boiled down to.”
She makes you eat racism regarding the NIMBY elitism in Bo$ton, wow!
The city’s Inspectional Services Department told the Globe it had made “numerous attempts” to work with the site’s organizers and “visited this location several times in response to complaints about improperly stored food and food left out in the elements.”
“While we appreciate and support individuals and organizations’ efforts to help neighbors in need during this challenging year, we encourage everyone to ensure compliance with all applicable codes for the health and safety of everyone,” ISD said in a statement.
They sound like a broken record!
On a recent afternoon, shoppers said the relief effort was a lifeline.....
And the city that cares so much about you wants to cut it off.
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Related:
"Americans are paying more for their holiday hams and turkeys this year, and it’s all down to the pandemic. Meat plants are operating with fewer workers as packers try to avoid a repeat of this spring, when thousands of employees caught the virus, prompting plant closures. That means some labor-intensive tasks such as slicing ham off the bone have fallen by the wayside while workers focus on slaughtering animals. The lingering issues have helped to prop up meat prices and have draw down reserves from cold storage. Consumers staying away from sit-down restaurants have also bolstered prices, as well as sales at grocery stores and other retail outlets. That’s even as family gatherings are set to be smaller. For country hams, average prices in the United States were $3.82 per pound in the week ended Dec. 12, according to Nielsen data. That’s up 6.5 percent for the same week a year ago. Meanwhile, turkey breasts were fetching an average of $2.93 per pound, up 8.2 percent. The higher retail prices come even as values in the wholesale market decline, with more meat hitting the market."
I hope you had a good Thank$giving Day Fea$t as mortgage rates fall to another record low.
