As restaurants begin to reopen, it's totally normal to worry about your own health and safety while dining out. But there's another important factor to consider: Are you putting restaurant workers at risk? Many of them are forced to choose between losing their income and putting their health on the line, so we talked to an ethicist to guide you to the right choice. We've also got a story from a writer who ate out in one of New York's most infected neighborhoods, detailing every moral dilemma he encountered along the way.

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There's a whole lot more to talk about. We've got a great video explaining why everyone baked so much bread during lockdown, the reason American eggs are so different from everyone else's, and a whole lot more. Have a safe and happy weekend!

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XO, Kristen

Bread and the pandemic: An explanation

The coronavirus pandemic started a banana bread and sourdough frenzy. But why bread and not other baked goods? Watch our video and read its accompanying article to get the full story.

Find out why bread is such a big deal

Is it ethical to eat out right now?

For restaurant workers, choosing between financial ruin and a risky work environment is no choice at all.

An ethicist explains

'I ate out in COVID's deadliest county'

This writer detailed every ethical question he faced while dining out after reopening.

The difference between eggs in the U.S. and the rest of the world

American eggs are often said to be inferior to those sold in the rest of the world ― their yolks are often paler and they require refrigeration because of the way they’re processed. But how does the nutritional value of U.S. eggs compare with eggs in other countries?

Find out here