Food writer Corby Kummer spoke to Boston Public Radio on Friday about transitioning to indoor dining at restaurants, as the colder winter months emerge.
Diners should be ‘moderately nervous,’ when it comes to indoor dining, Kummer said. “We should be paying a lot of attention to what the restaurants are doing. So ventilation is a really big deal, and fresh air is the key.”
Kummer is a senior editor at The Atlantic, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.
