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It’s hard to know exactly what your symptoms mean, especially these days.“In actuality, the differences are really very small and almost negligible,” said Cleveland Clinic Dr. Baruch Fertel.According to Fertel, there are little differences between COVID and flu symptoms.“The muscle aches, the fever, the cough, GI symptoms like diarrhea, headache those symptoms can be found with both,” said the doctor.But there is one difference."I would say the only major difference, which is actually a minor difference is that loss of taste or smell that’s something that seems to be unique to the COVID-19 coronavirus and not something we’ve seen in the past with the flu,” said Fertel.He says this flu season will be much different from others."I think in the past, I certainly made an empiric diagnosis of the flu, I told people to stay home, stay out of work for a couple days, no problem,” said Fertel. "I think it's really important to get testing for a number of reasons, the isolation period for COVID is longer than that of the flu. The infectivity of COVID is more than that of the flu and understating for contract tracing and other such public health measures what.”He’s encouraging folks to get a flu shot this time, even if you haven’t in the past."If we could prevent that and have less fibril illnesses because people have gotten the flu shot, it will just make it that much easier to deal with schools, work, things like that and prevent so much disruption,” said the doctor.Fertel adds because we’re already doing things that help slow the spread of a viral infection, this all could help this flu season be less deadly."When people pay attention when they wash their hands whatever measures we put in place to stop the spread of coronavirus will absolutely work as well for the flu,” he said.This story originally reported by Amanda VanAllen on News5Cleveland.com. 1894

Wyoming Gov. Mark Gordon gave a passionate plea Friday morning for residents to take the COVID-19 pandemic more seriously as cases rise."Ask yourself: Do you feel better today about what’s going on in this state, than you felt maybe in June or July, or August, when we were one of the lowest states for infection rate?" Gordon said. "We were one of three states that could have a state fair. We had a carnival going. Ask yourself: Do you think we could do that now without running a risk on everything? Our capacities are overwhelmed. It’s time that Wyoming woke up and got serious about what it’s doing," Gordon said at a news conference at the state capitol in Cheyenne.Gordon said the daily numbers for positive cases and hospitalizations spell trouble, and more restrictions will likely be announced next week.He said it’s time for people to quit being "knuckleheads," about the virus and for neighbors to help neighbors get through this.Wyoming currently has more than 3,000 probably COVID-19 cases and 127 deaths.Watch the full news conference below: This article was written by KTVQ Staff. 1127

Handmade tortillas and rice and beans are all ingredients in some of Silvia Hernandez' most beloved meals. “I'm from Mexico City, so I love tacos,” she says. “My favorite dish is the carne asada taco.” Hernandez is an immigrant and came to the U.S. a few years ago. She knew how to cook, but she wanted to turn her passion and skill and wanted to turn her traditional Mexican cooking into a business. But she had no idea where to even start.“I didn't know anything about, you know, [the] process, license, requirements,” she says. “I did not even know where offices are located.” That’s where Slavitca Park came in. Park created the Comal Heritage Food Incubator as an outreach program. It’s for low-income immigrants, who needed help to start food businesses based around the cuisines of their homelands. “Everything from understanding, how do you build a menu, how do you source food, how do you price it, what kind of licensing, permitting, you need financing,” Park explains of the education the program provides. The incubator, which acts as a learning kitchen of sorts, is packed five days a week. Here, the women create their own dishes and train with professional chefs. The program now includes refugees from Syria and Ethiopia. “I always say food is one of those things that absolutely transcends everything,” Park says. “I just really think that food is the vehicle that builds the community. Breaking breads. That's what it’s all about.” Hernandez completed the program and now has her own catering company. But she says she just can’t stay away from the program. She still works a couple shifts a week in the incubator. Park loves hearing the stories of those who complete the program."What comes out of it, it’s nothing short of pure magic,” she says. 1783

Not everyone is loving it. An iconic Times Square McDonald's, opened in 1984, shut its doors early Wednesday morning, a company spokesperson said. The 42nd Street location closed at 4 a.m. “McDonald’s reviews its restaurant portfolio on a regular basis to make the best decisions for our business moving forward," the spokesperson said. "The closing of the 42nd Times Square restaurant, which was planned before the pandemic, was a difficult decision, and allows us to focus on serving customers a few blocks away at the new flagship McDonald’s on 45th and Broadway and in the neighboring communities.”When it opened, McDonald's CEO Chris Kempczinski said the 45th Street location was about "showing off what McDonald’s can do." This article was written by Aliza Chasan for WPIX. 803

Dec. 10-13: 10 a.m.-9 p.m.Dec. 14-15: 10 a.m.-10 p.m.Dec. 16: 10 a.m.-7 p.m.Dec. 17-21: 10 a.m.-10 p.m.Dec. 22: 9 a.m.-10 p.m.Dec. 23: 10 a.m.-8 p.m.Dec. 24 (Christmas Eve): 8 a.m.-6 p.m.Dec. 25 (Christmas Day): CLOSEDParkway Plaza (415 Parkway Plaza) 266

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