Chapter 1, “Ground Zero” (86’d: How A Global Pandemic Rocked The World’s Culinary Capital)

<p>In this first installment of <em>86’d: How A Global Pandemic Rocked The World’s Culinary Capital</em>, Rob Petrone takes us back to the beginning of COVID-19 in New York -- and how the restaurant industry was responding in those early days last March.&nbsp;</p><p><br></p><ul><li>Take a trip to “Ground Zero,” New Rochelle, to see how one restaurant in the containment zone -- Jerry DeJesus’s North End Tavern -- fared before the government-mandated shutdown.</li><li>Meet a mom-and-pop ice cream shop owner, Ellen Sledge of Penny Lick Ice Cream Co., who believed she had the virus.</li><li>Go to Chinatown to learn how the virus impacted businesses -- and life -- there before the rest of New York through the eyes of Wilson Tang of Nom Wah Tea Parlor.</li><li>Visit with one restaurant industry leader, Chip Wade of Union Square Hospitality Group, grappling with safety concerns.</li><li>And hear from a celebrity chef, Dale Talde, whose Goosefeather restaurant hasn’t even been open a year as he grapples with what feels like “nuclear warfare.”</li></ul><p><br></p><p>Rob also speaks with <em>The New Yorker </em>staff writer Helen Rosner about the events of last March -- where we were and what we’ve learned.</p><p>See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.</p>