Shorter menus, pricier food, less service
An antibody discovered in the blood of a patient who caught SARS in 2003 appears to inhibit all related coronaviruses — including the one that causes COVID-19. Researchers from the University of Washington School of Medicine and Vir Biotechnology say that the antibody they’ve identified, known as S309, “likely covers the entire family of related coronaviruses.” One of the chief obstacles to the development of a SARS-CoV-2 vaccine — or potent antiviral — is that the virus is perpetually mutating. But the Vir Biotechnology study suggests that S309 targets and disables the spike proteins that all known coronaviruses use to enter human cells. […] COVID-19’s fatality rate appears to be 13 times higher than the seasonal flu’s. […] Between March 1 and April 5 of this year, 5,449 COVID-19 patients were admitted to Northwell Health’s New York-based hospitals. Some 36.6 percent of those patients ended up suffering acute kidney injuries. [NY mag]
A quarter of Americans have little or no interest in taking a coronavirus vaccine.
Young adults are also affected by Kawasaki-like disease linked to covid-19, doctors say (Although the number of cases is extremely small)
Shorter menus, pricier food, less service, servers wearing masks and surgical gloves: The future of dining out looks far from festive. Tables and booths will be separated by everything from plexiglass shields to clear shower curtains. Diners may have to wait in their cars or on the sidewalk for a text saying their table is ready. Paper tablecloths will replace fabric ones, condiments won’t be left on the table, and disposable plates and glasses may reign supreme. […] Less frequent busing of tables, to avoid contact. […] The OpenTable CEO predicts that 25% of restaurants will close permanently. […] Occupancy restrictions will mean that restaurants can serve only a fraction of the number of people they did before. (In Florida, for instance, re-opening restaurants must operate at no more than 25% capacity.) [Axios]
On April 24, as more than 25,000 Americans continued to test positive for COVID-19 each day, Georgia became the first U.S. state to initiate the fraught process known as “reopening.” First it allowed hair salons, gyms, barber shops, tattoo parlors and bowling alleys to resume operations. Dine-in restaurants and movie theaters followed a few days later. Today much of the state is open for business, under guidelines including a 6-foot social distancing rule. […] 26 days have passed since the state started to reopen — and that punishing new wave of infections has not materialized. […] Georgia’s rolling seven-day average of new daily cases — an important metric that helps to balance out daily fluctuations in reporting — has fallen for three weeks in a row. [Yahoo News]
To get technical, airplanes deliver 10 to 12 air changes per hour. In a hospital isolation room, the minimum target is six air changes per hour for existing facilities and 12 air changes per hour for new. Airplanes also use the same air filter — a HEPA filter — recommended by the CDC for isolation rooms with recirculated air. Such filters capture 99.97 percent of airborne particles. [Washington Post]
New data on electricity consumption has offered an insight into Americans’ level of wariness in the early days of the coronavirus pandemic: Many appeared to be staying home to avoid the virus even before lockdown orders were issued in March. The data, on consumption in homes in 30 states, shows that energy use began to rise in many states about a week before stay-at-home orders were issued but after states of emergency were declared. […] Two states, Arizona and North Carolina, bucked the trend, with far lower energy consumption increases during the time period. [NY Times]
“The cause of this recession — a global pandemic — means that our economic future will be determined in large part by the path of the virus,” said John C. Williams, the president of the Federal Reserve Bank of New York. “It’s impossible to know exactly how and when workers and businesses will be fully back to work and when consumers will return to the businesses that are open.” [NY Times]
