Meet the front-line workers of NYC’s food supply chain (Via EaterNY)
New York City’s restaurant supply chain continues to chug along, even with drastic cuts in business and restrictions amid a stay-at-home order to curb the spread of the novel coronavirus. Deemed by the state as having “essential” workers, many industries — hospitals, law enforcement, and restaurants — are exempt from shutting down, and operators are retaining skeleton crews to do delivery and takeout.
It isn’t business as usual at Southeast Asia Food Group, however. Where there were once 60 employees in a bustling warehouse, now only eight remain. Caballero lives in Sunset Park with his grandmother, close enough to walk to work and avoid the subways that other front line food industry workers face on a daily basis. The warehouse is also fairly isolated and leaves him with minimal exposure.
Since the hordes of New York University students who normally shop at the store have been sent home, and much of the other well-to-do East Village residents have decamped for out-of-state coronavirus shelters, business has dipped. But loyal customers continue to come in for Asian condiments and snacks that are just not available anywhere else in the city. Lee feels a sense of duty despite the hurdles and the risk.
“It is a job that somebody has to do,” said Eric Sze, head chef and owner of Taiwanese restaurant 886 in the East Village. “We’re just in the beginning of this.” “This is usually an orthopedic hospital, but since space is limited in New York City hospitals right now, we’ve changed it to a COVID patient intake,” said Chuang. “It’s a lot of patients here right now. It’s the whole hospital.”
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