I have enough food (some days a little too much), a roof over my head, a paycheck and meaningful work that I can do via a cell phone and laptop at home, so I count myself among the fortunate people in this new world order.

Who had even heard of the phrase “shelter in place” before we were confined to our homes 24-7? Or, “social distancing,” for that matter? And who could have predicted the restaurant industry with such tight margins could be squeezed even tighter?

This month finding five people to share their thoughts and faces with us was challenging, so we're reaching out to some new people and some familiar faces for their thoughts in troubled times.

The thing I love about us is our survival abilities. Chefs are hustlers. We love to solve problems. We persevere through difficult times.

Unemployment benefits have been stepped up dramatically by both the state and federal governments to put money in the pockets of workers laid off or furloughed by COVID-19-related closures.

The James Beard Foundation delayed both the announcement of its next round of nominees for its coveted awards, as well as who the winners are until later in summer. The Twin Cities has a number of chefs up for awards.

Cynthia Gerdes' plan to cut back a bit on her hours and stress after she and her partner Steve Meyer, sold Hell's Kitchen to their employees in a rare restaurant Employee Stock Ownership Plan (ESOP) deal came to a screeching halt with the onslaught of the coronavirus pandemic.

Farmers are affected by a once full pipeline that overnight dried up, just the same as broadline distributors and other vendors.

Before the COVID-19 pandemic shuttered restaurants and bars across the Twin Cities, the 1,300 restaurant workers whose employers offered mental health benefits through Serving Those Serving already were using the services at 3x the national rate.

After two weeks of shocking layoffs and store closures, beleaguered restaurant owners may finally see a light at the end of the tunnel.