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When COVID-19 forced businesses to reduce capacity, restaurants had to get creative. Many opened up outdoor space to dine.Now, with winter coming, restaurants are scrambling to figure out how to keep outdoor spaces comfortable.“We won a James Beard award here. I think what we’re known for is amazing food and service and great wine,” said Chef Jennifer Jasinski, owner of Crafted Concepts Restaurant Group. Rioja is one of the restaurants.“We’re just trying to plan. Hope for the best, plan for the worst,” Jasinski said.Like many restaurants across the U.S., Rioja is struggling with bringing business back and following physical distancing guidelines.“The order that let us increase our patio at each of our restaurants was a really big help over the summer. It got us to about 65 to 70% of our prior year occupancy,” Jasinski said.Outdoor space has been the saving grace for many.The National Restaurant Association Research Group conducted a survey of more than 3,500 restaurant operators from August 26 to September 1 nationwide.“Places that have table service, approximately three fourths are currently utilizing outdoor space which is a very large percentage,” said Mike Whatley, vice president of state and local affairs for the National Restaurant Association. “And it's making up an average of 44% of daily sales, which is very high by historical standards. Almost half of their money currently is coming from outdoor dining.” But outdoor space may present some challenges in the coming months.“Equipment for outdoor dining, especially when it gets cold, it gets expensive,” Whatley said. “What we found is that the average restaurateur is hoping to utilize their outdoor space two months more from this point moving forward.”“It’s absolutely terrifying. I feel like it’s 'Game of Thrones' and winter is coming and I’m scared. It’s not white walkers, I’m just scared of the occupancy,” Jasinski said. And she’s not alone.Many restaurants across the country are facing the same battle, and searching for solutions. The City of Chicago is reaching out to help by hosting a Winter Design Challenge, inviting the community to reimagine the winter outdoor dining experience for a prize.It’s similar to how Larimer Square in Denver, Colorado, where Rioja is located, was re-imagined, by letting the community have a say.“It wasn't just about the seating capacity, it was about the experience itself of being on the street and I mean really, it’s worked,” Jon Buerge said. Buerge is the Chief Development Officer at Urban Villages, the property management company in charge of Larimer Square, a prime example of the “Street-ery” concept.“This 'street-ery' concept is a new one where you block off a street in an urban area, and allow restaurants to take over some of that space. We’re seeing that in a number of jurisdictions,” Whatley said.“Some of the things that we've been exploring are tent systems that could be heated and, on a nice day, you can roll up the walls,” Buerge said. He said solutions really depend on the place.“Seattle has been slower to reopen. The people in Seattle have been less willing to go out and restaurants have been closed for longer. So it depends on the market, it depends on the weather, it depends on whether the people in these cities are ready to come out,” he said.As temperatures drop, restaurants are weighing the benefits and costs of seating diners outdoors.“There's all these hoops we have to jump through for less dollars,” Jasinski said. “I haven't heard of anybody else having any brilliant ideas that don't cost a ton of money.” 3588

Will Power won the 102nd running of the Indianapolis 500 on Sunday afternoon, but another major story throughout the race was the number of crashes during the race.In all, there were seven different crashes involving eight different cars, after nearly 1/4 of the race had been run. Several fan favorites were also taken out of the race, including Danica Patrick and Tony Kanaan.It started when reigning Indy 500 champion Takuma Sato and the No. 33 of James Davison came into contact in Turn 3 on lap 48. Both men were checked and released from the infield hospital. 573

While the national debate continues on whether school teachers should be allowed to posses firearms in classrooms, one Pennsylvania school district is moving forward with arming its teachers... with baseball bats. The Millcreek School District, which is located near Erie, announced it is arming up to 500 teachers with baseball bats in case of an active shooter, WICU-TV reported. The district said it spent ,800 on the 16-inch wooden bats. The bats are not quite the same size used in baseball games. Typical baseball bats are at least 30 inches long. The bats will be locked up, and out of the reach of students. WICU reported that the bats were handed to teachers after a day of training, which included lessons on what to do during an active shooting. "We passed them out, with the goal being we wanted every room to have one of these,” Millcreek School District Superintendent William Hall told WICU. “Unfortunately, we're in a day and age where one might need to use them to protect ourselves and our kids."Hall conceded that the bats are largely symbolic, but it gives teachers an option to fight back with. Millcreek Education Association president Jon Cacchione told WICU that he supports teachers having access to bats. "This is a tool to have in the event we have nothing else,” Cacchione told WICU. "Part of the formula now, is to fight back, and so I think the bats that were provided for the staff were symbolic of that.”Hall said that the district is considering other safety improvements to schools, including arming teachers with firearms. The district has been surveying parents on arming teachers with guns, but it is not actively planning on arming teachers.  1760

When the pandemic hit, a Southern California man made it his mission to make sure under-represented communities and minority-owned businesses didn't fail. What started as a small online movement grew into the thousands.It has one goal: to help one another.Keven Seo is the self-titled "super connector."“As an extroverted extrovert, the No. 1 way to kill an extrovert is to put them in quarantine,” Seo said.The quarantine wasn't his style.“I love connecting people, I love communities, I like connecting pieces so when I hear people talk about a business or what they need or who they need, I love introducing them to each other and watching that relationship happen,” Seo said.But, that's not really possible during a complete lockdown -- so one would think."I noticed there was a lot of hardship and they did vocalize ‘hey, our business isn’t doing so well,’” Seo said. “[When] I started seeing this, I realized our community didn’t have a place to see each other, talk, meet, not just discuss problems but see how we can help each other with our connections.”He created a small space on the internet called "Network with Kevin" for Asian-Americans.“Asking for help is hard, too, like as an Asian-American, I was taught to put my head on the ground, work hard and that’s it,” Seo said. “But (for) a lot of us, community is so important, we have to do it together so I really try to create a community of genuine connection.”They meet weekly on Zoom and talk about hardships and how to reach out. New partnerships have formed such as new tech companies and restaurants amid the COVID-19 shutdown.These partnerships formed because of Seo’s work.“I’m Asian-American and an immigrant and if I go up to another Asian-American, they’re going to trust what I say we’re growing up in the same background," Seo said. “That way we can connect faster and help each other faster and right now is a critical time for that."He says, it sounds silly, but one of the first things he did was go to small Asian-owned restaurants and highlight their food to help drive business.One of those businesses is Modern Filipino Kitchen in Anaheim, California.“We serve Filipino food; we do Filipino culture with a modern look but we also keep the traditional flavors that you’d find in the Philippines,” Henry Pineda, the restaurant’s owner and chef.Pineda says opening a restaurant was a childhood dream of his.“My family in the Philippines, they have a restaurant,” Pineda said. “They’ve been open 30 years. Every time we go back, I found myself in their restaurant causing havoc over there.”When the shutdown happened, he lost more than 80% of his business and he was scared. Enter Seo and his "Network with Kevin" community.“A lot of people didn’t know who we were,” Pineda said. “They were able to see us and come support through his network and we’re a small mom and pop. We don’t have a budget for marketing or a PR person so that video and him putting us out there really helped us out and drive people to us.”In turn, Pineda says, he's helped others who are out of work, by holding popup restaurant events to give people a job. And they've all found common ground in a common group of friends, helping one another.“What I was taught growing up was this symbol for human being was another human leaning on a human being that’s what I was taught at a young age to always rely on the community and that’s why it’s important to me today," Seo said.For the extroverted extrovert, he says, at the very least, he has a ton of friends and they have a bond that only they will recognize. “It brings familiarity," Seo said. "It's very similar cultures so there’s more understanding what someone else has gone through or what family background they have with their upbringing." 3760

When you step inside a restaurant in eastern Idaho, it’s no secret which menu item is a favorite one."I don’t know what other kind of potatoes we would have if we didn’t have Idaho potatoes," said FaDale Fisher, who works at Big Jud's in Ashton, Idaho.The restaurant is feeling life again in a state that produces more potatoes than any other.“Now, we’re almost back to full force, even though we are still limited on tables, business is still really well," she said.Idaho potatoes are also an important ingredient at Grandpa's Southern BBQ in Idaho Falls.Owner Lloyd Westbrook says take-out orders have helped his restaurant thrive this year. He's been in business since 1995.“You will find hospitality in restaurants out West, but it’s just not quite southern hospitality," he said.While the sight of spirited kitchens could give hope the food industry is beginning to rebound, for some of the potato farmers who work close by in this state, that hope feels very far away.“It’s unclear if we’re even going to be able to stay in business," said Doug Hess.Hess' family has farmed his land since the 1800s.“When you look around, you realize you’re actually farming with not your equity but your grandfather's, your father's equity," Hess said.Hess’ specialty is seed potatoes. They are grown free of virus and genetic defects.He sells to commercial farmers, who use the seed potatoes to grow the ones you eventually eat.Hess says the pandemic caused a food-chain reaction that hurt his business. When restaurants closed, the distributors that deliver potatoes to kitchens pulled back on buying from commercial growers, and those growers bought less of his already grown crop."We were anticipating a bag of a potatoes," Hess said. "Click of a switch if you could get rid of it for ."He was left with a pile of potatoes, and he donated about a quarter of his crop.He's now planted significantly less as COVID-19 cases rise.The federal government has stepped in to help the potato industry, but Hess says the struggles of he and his fellow farmers could last long after the pandemic."It could be three or four years out before this thing stabilizes," he said.For this lifelong farmer, it's a generational pressure.“Every time I sit at the table and I look at my sons thinking, ‘Will I be able to pass this on as my father passed on to me?’” Hess said. 2361