Take it outside
It’s been two weeks since the previous newsletter. Sorry! I’ve had a full slate of writing to catch up on, but have two new articles for you this week.
Emerging evidence seems to point to indoor environments as the most likely source of SARS-CoV-2 transmission; this study of more than 300 Chinese outbreaks, for example, found only one that took place outdoors. That doesn’t mean that being outdoors is risk-free, but it does suggest that spending time outdoors with reasonable social distancing will be one way to gradually come out of isolation with tolerable risk. Accordingly, cities are exploring options for better utilizing public space, closing some streets to cars and making more room for pedestrians in bicycles. Vilnius, Lithuania has been one of the first to aggressively convert public spaces to cafe seating. Berkeley is looking to follow suit.
For my latest piece at Reason, I suggest one further step in this direction: let people drink outside. America’s open container laws are premised on the idea that public safety is served by limiting public drinking to bars and restaurants. Does that premise hold during a pandemic that spreads in enclosed spaces? I argue it may be safer for all involved to liberalize our alcohol laws than to fill our bars and restaurants.
Other COVID links
In the April 20 newsletter, I worried that economic and social pressures would force re-openings before we have the test-and-trace capacity to open while containing outbreaks. This may be happening right now. Some recommended reading:
Economist Paul Romer’s re-opening plans lean hardest on the need for radically increased testing. He makes the case for why almost any level of expenditure on tests would be money well spent.
Matt Yglesias rounds up seven ideas for moving forward, all of which seem like they would be feasible if we had competent leadership with the will to pursue them.
For a model of how test-and-trace can work in practice, look to the porn industry, which navigates a work environment with inherent risk of STDs.
David Quammen goes in-depth on why we should have been more prepared for a zoonotic disease outbreak. (See also my retrospective review of his 2012 book Spillover.)
The Atlantic has a great trio of articles on how to think about what’s safe to do as we move into summer. Epidemiologist Julia Marcus argues for a harm reduction approach. Joe Pinsker asks experts about activities you may be considering. James Hamblin says open up the streets.
I highly recommend this piece by Adam Gurri evaluating the media’s coverage of COVID, ultimately defending open media and the virtues of the conversational stance (an approach I aim for in this newsletter).
As a Texas barbecue lover, I hate to bear bad news about brisket, but Daniel Vaughn explores why this cut is becoming a particularly pricey commodity in the COVID economy.
Finally, a couple of pieces from the right that searingly critique Trump’s handling of the crisis: Michael Brendan Dougherty on the “vaporware presidency” and Robert Tracisnki on shooting 100,000 people on Fifth Avenue.
Social distancing:
To cook: My other article out this week is about making your own corn tortillas at home. You can pick up a good cast iron tortilla press for under $30, and once you do you’ll never go back. I make no claims to taco expertise, but a few books in which I’ve found go-to taco recipes are Adan Medrano’s Truly Texas Mexican, Alex Stupak and Jordana Rothman’s Tacos, and Lisa Fain’s The Homesick Texas Cookbook. Below is Lisa’s “Dallas gas station-style” tacos with fresh tortillas, all of which was quite easy to make.
To read: Speaking of Texas, I enjoyed reading Atlantic writer Olga Khazan’s Weird, which blends first-hand reporting with recollections of growing up as a Russian outsider in small-town and suburban Texas. If you’re a bit weird yourself, you’ll likely relate to its stories of individuals embracing their unusual qualities to turn their weirdness into a superpower.
To listen: The album I’ve had on repeat during the shutdown is The Essex Green’s Cannibal Sea. It came out in 2006, but the algorithms didn’t bring it to my attention until recently. Sometimes the algorithms nail it! If you like mid-career upbeat Belle and Sebastian, I think you’ll dig it.
To wear: Seavees makes some of my favorite summer shoes, lightweight canvas plimsolls in a variety of colors. They’re all 30% off through the weekend.
To drink: My friend Paul Willenberg asked me to create a cocktail for his family’s cats’ Zoom birthday party, because that’s the kind of thing we’re doing now in quarantine. A few ingredients for this one are hard to find, but I’ve suggested substitutions. (Also, if you’re interested in sake, you should subscribe to Paul’s informative newsletter.) Here’s A ‘Pear’ of Great Cats:
1 1/4 oz dry gin
1/2 oz sweet vermouth
1/2 oz amaro Cioco (sub Cynar)
1/4 oz St. Germain
1/4 oz pear brandy
1 dash passionfruit bitters (sub something tropical, or omit)
lemon peel, for garnish
Stir with ice and serve in a chilled coupe or on a big cube.
Newsletter details and obligatory self-promotion
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