It’s now been a whole month since the suspension of nonessential travel between Canada and the United States. Despite the number of COVID-19 infections in the U.S. continues to climb at around 30,000 new cases a day, president Donald Trump hinted earlier this week that the border could soon re-open.
The other day I caught up with an old friend who I hadn’t spoken to in years. I asked him how he was doing. “Everything was good until corona,” he said. I laughed, kind of, and told him that can be said about pretty much anything. In hindsight it’s hard
There are about a million debates raging right now about how to handle the coronavirus. Is widespread lockdown the right call or should we consider a herd immunity approach? Can coffee filters be appropriated as surgical masks? (No.) What should be considered “essential” work? When it comes to the latter,
Many experts say it will take months and perhaps even years to understand the full impact of COVID-19. Well, early numbers are in – and they’re not good. Especially for the food industry. Restaurants Canada, a not-for-profit association representing the country’s foodservice industry, has published a survey that paints a
COVID-19 is affecting almost every manner in which we live our lives. The most profound, perhaps, is in our relationship to work. For many Canadians, that means working from home. That also means more electricity consumption. Sure, a laptop and second monitor won’t make all that much of a difference,
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