What are the odds of getting exposed to COVID-19 at a supermarket versus at a restaurant seating customers at every other table? The consensus answer from numerous authoritative voices may surprise you.
“Even in a half-full restaurant, your exposure to other people is greater—more people may touch your plate, for example, and they may breathe on you. If you take good precautions, though, the risk is still low—but not as low as grocery shopping.”
This is from the economist Emily Oster, who has done the hard work of consulting more than a dozen physicians and scientists on 60 or so questions on all matters COVID.
New York magazine’s The Cut has posted the exercise. It includes some creative queries that real people would probably ask if they had audience with such a panel themselves.
Example:
What does the use of masks and isolation do to the development of young children? Are babies going to have social or emotional problems as a result of all this?
“[M]ask-wearing is common in other countries without any obvious evidence of problems for kids, so it may be that we just adapt,” Oster replies, in part. “There are some more basic concerns for kids learning to talk, or those with developmental or other issues that mean they need to see mouths move. Face shields, or see-through masks, could provide a solution. I’m guessing this is an area where we’ll see substantial innovation.”
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Dave P. has worked in journalism, marketing and public relations for more than 30 years, frequently concentrating on hospitals, healthcare technology and Catholic communications. He has also specialized in fundraising communications, ghostwriting for CEOs of local, national and global charities, nonprofits and foundations.