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With winter weather rolling in, the restaurant industry is changing with the seasons.Since the pandemic hit, many restaurants were forced to operate outside, but as it becomes too cold to dine outdoors, the pressure to pivot is heating up.“I’m terrified for the winter months,” said Jennifer Jasinski, owner of Rioja, an award-winning restaurant in Denver, Colorado.Jasinski is trying to keep her customers warm and her business open by recently pitching a tent for outdoor dining.“I can’t control what’s happening out there,” she said speaking about the weather. “I can kind of control what’s happening in here and, you know, just do the best I can.”Across the country, many restaurants are facing similar dining restrictions, which has cost this industry big bucksAccording the to the National Restaurant Association, one in every six restaurants have closed since the COVID-19 crisis started and sales are down 0 billion compared to this time last year.Now, there’s also some concerns about the safety of eating in “dining bubbles” during a pandemic.“There could potentially be placement on the walls of those bubbles,” said Sheryl Zajdowicz, Ph.D., an infectious disease specialist with MSU Denver.She says while the winter months do see more transmissions of diseases like the flu, with proper cleaning and ventilation, outdoor dining tents could provide some protection.“In these small, individual tents or domes, where it’s just for your dinner party, you don’t have to worry about that as much,” Zajdowicz said. “And hopefully you’re familiar with the individuals with whom you are dining.”As temperatures drop and COVID cases continue to rise across the country, restaurateurs like Jasinski are looking to survive the winter by adjusting to a changing environment and a new way of eating.“We want to make sure people are safe and that we can stay alive,” she said. “So we can come back to cook for you another day.” 1935

But there is one thing she loves even more."Patrick Mahomes," Reese said.While she roots for her favorite quarterback, her mom said she is always begging to watch makeup videos or even do her makeup."She was watching me do my makeup. She has done that for years. She is an observant, curious kid," said Nicole Wallace, Reese's mom.Last Friday, while all the kids were home from school because of the ice storm, the mother-daughter duo wanted to make a video for the upcoming game."We have this whole day. Let's do a tutorial in honor of our team and our favorite player, Patrick Mahomes," Wallace said.While Mahomes doesn't wear makeup, he is known for his hair and headbands.Wallace posted the video of Reese on 715

You’ve made it through tax season after spending hours toiling over your return — it’s OK to stop thinking about taxes now, right?Not so fast. Tax pros say there are a few planning tricks you can try right now, while the pain is still fresh and your paperwork is close at hand, to make tax prep (and your tax bill) lighter next year. 351

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It’s a nonprofit that began during the pandemic taking struggling restaurants and pairing them with meal orders donated to first responders. Off Their Plate currently operates in nine cities across the U.S. from New York City to San Francisco. “We purchase meals at a meal from our restaurant partners,” Tiwari said. “Half of the cost of each meal goes directly to wages.” That, in turn, allows restaurants, like Emilie’s, to hire back furloughed workers. “We normally have 67,” said Tien. “And then when this first happened, we dropped down to around 15, but now we're back up to 26.” The orders coming in through Off Their Plate also allowed Emilie’s to keep providing health insurance to all its workers, even those they still haven’t been able to hire back. It’s all possible because of donations from corporations and individuals, who’ve given more than million to the cause and restored more than four thousand restaurant worker shifts. “I’m excited about giving people some source of income through this pandemic,” said Tiwari. Yet, Off Their Plate, believes that, ideally, their nonprofit won’t be around forever. “The hope is that the restaurant industry and the health care workers industry really get back to normal, where we're not needed,” Tiwari said. It’s a normalcy Chef Kevin Tien is aiming for – to get every employee back. “Even if it takes one at a time and it takes a little bit longer,” Chief Tien, “but we want to be back.”Off Their Plate is affiliated with the nonprofit “World Central Kitchen.” It’s run by famed restaurant owner and Chef Jose Andres, known for providing free meals to people after the 2010 earthquake in Haiti, Hurricane Maria in Puerto Rico and now at his restaurants around the U.S. during the pandemic. 1758