Junglepussy’s new “Arugula” is a lethargic rap with some very slick rhymes about a lost love. Its slowness allows you to register every linguistic trick in real-time, or if you need something a little sunnier, pay a visit to “Trader Joe.” (If only it were that easy.)

We knew already that restaurants were fucked, and now we have some stats: In a survey of 4,000 restaurants last week, 3% reported that they’ve permanently closed, and another 11% said they will close in the next 30 days. But one place in Seattle is thriving. Addo has always been tech-forward and scrappy, and now their idiosyncrasies are proving pretty useful. The restaurant has always digitized everything possible to keep staff at a minimum, working off pre-order only, so they know how much they’re going to make each day. When the pandemic hit, they pivoted to in-house pickup and delivery to avoid turning all their margins over to services like GrubHub; they’re selling their wine through a “wine club” and adding retail sales for other pantry goods. As for the restaurant food itself, the menu changes every day, as it always has, and dishes come in formats ranging from one-off bowls to family-size meals; you can also get meal sets to reheat through the week, or send in cash for donation to homeless shelters. Interested in what Chef Rivera is cooking? Check out instagram, which can funnel you straight to an order. That’s pretty much the full pivot checklist, and that’s why their revenue is up compared to this time last year. Damn.

While every other restaurant in the world pauses or reduces operations, their suppliers are left with a lot of extra food. To make up for some of that loss,  they’re opening to the grocery-mongering hoardes. Some suppliers are selling to grocery stores, but the hit headline is that normals in New York can now order directly from Baldor, provided we meet the minimum order of $250. That opens the door to all kinds of bulk wonders: 25 pounds of chocolate chips, a three-pound brick of cream cheese, a full pound of chives. At this point, you sort of become your own coop— take an order for your block and distribute!

With an industrial-sized order comes an industrial-sized rinse job. I’ve reassigned my drying rack to airing out soap-washed produce, which I think is its true calling. For those who would like to set up an operation that’s a touch more professional, Food52 is out with a roll-away drying rack that sits over the side of your sink, so you can wash and dry at the same time. It’s also silicone-coated, which means that it doubles as a cooling rack for all that sourdough you’re making. Pre-order now and get it ASAP.