Some jumbled thoughts on how restaurant workers are making it possible for more people to stay home and stay safe — by putting themselves on the front lines of the pandemic every day. https://www.nytimes.com/2020/04/08/dining/takeout-restaurant-ethics-coronavirus.html">https://www.nytimes.com/2020/04/0...

Workers are protesting this position, they are scared. Others want to keep working, even in dangerous conditions. As things get worse, more and more restaurants close for safety, but not everyone has a choice.

I’ll keep ordering from local independent restaurants and other small food businesses because they’re absolutely vital and I want to see them on the other side of this,

but I know that workers here, and all over the country, are putting themselves at risk, in some cases forced to choose between their health and their livelihood.

Instead of dismissing them with praise and calling them heroes, how can we make sure they’re properly equipped to survive this?