Their windows are smashed and their storefronts are vandalized. But some restaurant owners around the country are committed to supporting demonstrators.
Volunteers organize food and other essentials at Pimento Jamaican Kitchen.
A few blocks from where Mr. Floyd was killed in Minneapolis, the owners of Pimento Jamaican Kitchen packed go-bags for marchers that included critical supplies to protect themselves from both coronavirus and any violence by the police: gloves, face masks and face shields, eyewash kits, gauze and other first-aid. “If people are going to be out, people have the right to demonstrate,” said Scott McDonald, a manager at Pimento. “If that’s what you are going to do and you’re going to exercise that right, do it as safely as possible.” Though some restaurants have remained quiet, not issuing a statement one way or another, many have shown support for the protests on their social media feeds, going beyond hashtags and famous quotations to help fund activists in their communities.
By Tejal Rao
Though a Bangladeshi family lost their business in the uproar over the death of George Floyd, they support demonstrators and helped medics treat them.
Ruhel Islam outside Gandhi Mahal Restaurant in Minneapolis, a few doors from the police precinct headquarters that burned on Thursday night.
By Amelia Nierenberg
In quarantine, some are pushing the limits of their very limited cooking skills.
By JESSICA OLIEN
THE WORLD THROUGH A LENS
In search of creative inspiration, a New York-based photographer spent two weeks documenting Bangkok’s fresh markets and street vendors.
By LOUISE PALMBERG
EUROPE DISPATCH: A CONTINENT REOPENS
Pauly Saal, a Michelin-starred restaurant in Berlin, was one of the first restaurants in Europe to restart operations last week. How did its chefs, waiters — and diners — cope on its opening night?
By PATRICK KINGSLEY and LAETITIA VANCON
With high-end restaurants closed, the price of prawns has tumbled, allowing fishmongers to pick up the shellfish at a discount and offer them to a much broader clientele.
By RAPHAEL MINDER
Yes, if you follow some common-sense guidelines. Here are some answers from health experts.
By AMELIA NIERENBERG
The Yakama Nation has been raising fish to release back into the Columbia River for more than a decade. Now, its hatchery is also producing caviar.
Crafted, a restaurant in Yakima, Wash., offered the caviar for the first time last year. Dan Koommoo, the chef, has served it over housemade bucatini pasta, and with cold smoked sturgeon cured in beets.
By Amelia Nierenberg
Without chefs to sell to, farmers, fishmongers and wholesalers are making house calls. And the change may be here to stay.
Anna Thomas Bates, left, and Anna Landmark prepare home deliveries of cheese from Landmark Creamery, their company in Paoli, Wis.
By Pete Wells and Jennifer Steinhauer
FRONT BURNER
A new offering from Planet Oat Oatmilk is silky smooth and comes in six flavors.
By FLORENCE FABRICANT
FRONT BURNER
FinaMill grinds spices from coarse to fine, with removable pods that allow for quick swaps.
FinaMill, $24.95 with one pod, $29.99 with two, $8.95 each for extra pods, shopfinamill.com.
By FLORENCE FABRICANT
FRONT BURNER
Charlito’s Cocina is selling its trufa seca, a 1.5-pound black truffle salami, to the public.
Beer, chorizo, spicy and country-style salami ($27 — and $38 for black truffle — for two five-ounce salami, $50 for a sampler of all five); presliced ($40 for four three-ounce salami), charlitoscocina.com.
By FLORENCE FABRICANT
FROM THE PANTRY
You don’t even need the banana, just 1 cup of any frozen or fresh fruit, for these crisp-on-the-outside, tender-on-the-inside treats.
By MELISSA CLARK
FROM THE PANTRY
This riff on an Irish colcannon is among the most filling, nourishing dishes you could make.
By MELISSA CLARK
A GOOD APPETITE
Pair it with crisp lettuces and a pungent chile-lime dressing for a light, summery dinner.
Grilled salmon salad with lime, chiles and herbs.
By Melissa Clark
Created as a family meal dish for the El Bulli staff a decade ago, this three-ingredient dish utilizes pantry staples. This omelet combines just three ingredients (eggs, potato chips and olive oil) in a way that celebrates both practicality and ingenuity.
By Alexa Weibel
A crunchy shortbread crust and a cloud of freshly whipped cream makes this delightfully fresh pie reminiscent of strawberry shortcake.
By SAMANTHA SENEVIRATNE
You’ll also need alcohol, sugar and, most of all, patience.
By ADRIANA BALSAMO
THOSE WE’VE LOST
He was a cafeteria manager at Mount Sinai Medical Center in Manhattan, where he died of Covid-19, and a consummate host.
By KENNETH P. VOGEL