With restaurants closed during the pandemic, Washington's potato farmers are searching for ways to go through their stockpile before the fall crop is ready for harvest.
There are the big questions: testing, survival, the future of our city and our country. But there are also smaller problems: roommates, food handling, home schooling.
In order to reopen, restaurants will need to include new expenses and requirements. Bill Radke spoke with Melissa Miranda, chef and owner of Musang, the Filipinx restaurant in Beacon Hill, about why the restaurant is sticking with take-out for now.