What does it take to keep a restaurant alive in the time of coronavirus? In March, restaurants across the country closed their doors in order to combat the spread of Covid-19. Left behind is an industry that is largely made up of small business owners scrambling to figure out how they can stay afloat. This week, Tony Bezsylko, co-owner of the local Chicago restaurant Cellar Door Provisions, sits down to talk about his passion for baking, how he started his own restaurant, and how he and his partners are managing to keep their restaurant alive in the face of the coronavirus pandemic.
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Chris Hayes Podcast With Tony Bezsylko | Why Is This Happening? – Ep 126 | MSNBC
Trump signs a peace deal in the White House while fake news talks about nothingburgers with no sauce.
Winning
Why aren’t you getting paid?
Then why are you here? You don’t even know who signed what. Not that it matters. Only Ashkenazi, not Netanyahu, can sign on behalf of Israel. Or do you not pay attention to such matters?
@Carl Sagan im here to inform the neanderthals that watch MSHIV about real world events.
@unpaid troll Insulting the people you purport to educate says far more about you than them.
@Carl Sagan so you are saying neanderthals do not need education. cool.
Chris you need a VR headset, sitting down to dinner with friends in VR in VRChat isnt the same but its wayyy better than FaceTime. For sports look at echo arena.
#JustSayNoToMSNBCannibalBurger
#slityourwristsnow
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