Weather: Chilly, with a chance of rain all day. High around 50.
Alternate-side parking: Suspended through Tuesday. Meters are in effect.
Some upstate businesses might reopen after May 15.
Gov. Andrew M. Cuomo said on Sunday that construction and manufacturing businesses in upstate regions that were spared the worst of the coronavirus outbreak might be able to reopen after May 15, when his executive order shutting down New York is set to expire.
The reopening of those businesses, with certain precautions left in place, would constitute a first phase of reopening, he said.
In a second phase, businesses would reopen based on an assessment of how essential they were to the populace and how much risk was involved in reopening them.
Governor Cuomo said that 367 more people in New York had been killed by the virus. The last time fewer than 375 deaths were reported in a single day in the state was on March 31, when the single-day toll was 332.
In total, 16,966 people in New York have been killed by the virus.
Gov. Philip D. Murphy of New Jersey said on Twitter that 75 more people had died in his state, a steep drop from the 249 deaths announced the previous day and the lowest single-day toll in New Jersey since April 5. The state has now lost 5,938 people to the virus.
[Coronavirus in New York: A map and the case count.]
De Blasio announces groups to guide N.Y.C.’s reopening.
Mayor Bill de Blasio on Sunday announced that a number of groups — advisory councils, task forces and a commission — would form to help imagine New York City’s future after the coronavirus outbreak.
“All sorts of basic questions have to be answered to determine what’s our ideal,” the mayor said, “but also, practically, what can we get done at any given moment.”
Advisory councils, divided by industry and sector, will begin to meet in early May, he said. The councils will help shape rules to guide the economy as it slowly reopens.
What we’re reading
The farmer who sent Governor Cuomo an N95 mask said he found the governor’s address “on the internet.” [Gothamist]
An incumbent lawmaker’s paperwork was incomplete. Now, her opponent, a doorman from the Upper East Side, may become a legislator. [New York Post]
A Times virtual event: ‘A Tale of Two States’
At the beginning of the public health crisis, all eyes were on the West Coast, where the coronavirus hit first. But California, the most populous state in the country, has a fraction of the deaths that New York does. What happened?
Join Thomas Fuller, The Times’s San Francisco bureau chief, and Jesse McKinley, the Albany bureau chief, for an audio call on Monday at 4 p.m. for a discussion on the reasons for California’s relative success and New York’s struggles.
And finally: Out of flour? Try the wine bar
The Coming Pandemic Documentary
Elspeth Velten writes:
Where there was once a collection of plants and a dart board above the wooden counter at Glou + Glick, a wine bar in Prospect Lefferts Gardens, Brooklyn, there is now a shiny new shelf stocked with pancake mix, kosher salt, tomato paste and hand soap.
The items are for sale.
Glou + Glick is not alone. Many restaurants in Brooklyn, most of which have ended full-menu takeout service, are continuing to order raw ingredients and pantry items from their suppliers to resell them to local residents.
It is a pandemic pivot that makes sense when grocery stores have long lines and dwindling selections.
“I saw firsthand the experience of needing one staple, waiting in line, and then they don’t have the hand soap, they’re out of yeast and flour, they don’t have any eggs,” said Jef Diesel, the owner of Glou + Glick. So, Mr. Diesel has continued to buy many of these staples wholesale, even though his business is otherwise offering only baked goods, a few prepared food items and wine.
And Colonia Verde, a Latin American restaurant in Fort Greene, is delivering orders of frozen pão de queijo, a Brazilian cheese bread, as well as raw steaks, salsas and rice. The evidence of its customers’ creativity is showing up on social media. “Every single night, people are posting on their Instagram stories all of the things that they’re doing in their kitchen,” said Felipe Donnelly, a co-owner and the chef at Colonia Verde. “It’s a real treat to see.”
Some restaurants have reported seeing an uptick in new customers who are interested only in the groceries.
It was the 1970s, and I had recently moved to the area now known as Dumbo from the West Coast. I had a new pair of pants that needed altering, and I found a tailor in a basement shop in Brooklyn Heights.
A bell rang as I opened the door and entered the shop. The tailor, an older man, was doing something behind the counter. He continued to stand with his back to me while I awaited his attention.
Finally, after a minute or two that seemed much longer, he spoke without turning to face me.
“What do you want?”
I held up the pants.
“I need to have these pants taken in,” I said.
He swiveled slightly and glanced quickly at the waist of the pants and then at my waist. Without making eye contact, he swiveled back away.
“No you don’t,” he said.
— Don Merkt
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