Ohio Goes Into Curfew Just In time for the Holidays

Mike DeWine’s Curfew In Ohio

Beginning Thursday 19 November 2020 an 8 PM to 5 AM curfew will take effect and last 21 days.

The purpose is to slow the spread of the corona/covid-19 virus.

The decision was based on a continuing increase in virus cases per day, with the last day before it was half over, registering at over 7000 new cases – that’s in less than one day in the state of Ohio.

I don’t know what reasoning they used to determine that a curfew during the sleeping hours of most people would have much of an impact on the spread of the disease.

  • I’m comfortable calling it a disease, since many people experience long term symptoms even long after the virus is supposedly gone – some of them debilitating.

And I’m not sure how it will affect air travel in and out of Ohio if it will at all.

Grocery stores and pharmacies will be open past curfew. Restaurants and bars can stay open past 10 PM for take out food and drink. Delivery services will be operational during that time.

Governor DeWine laid it out this way: As the number of virus cases increase, including those people who don’t show symptoms but can still infect other people, the number of people whose paths you might cross who have the virus will increase commensurately, putting everybody at a higher risk.

TAFC ClipBoard:

By putting a curfew into affect for 7 hours per day, it shortens the window where people can go about their business, meaning a greater number of people will be corralled into a shorter time span, which will increase their risk of contracting the virus by the sheer numbers of exposure. It’s like concentrating the ‘spread’ effect into fewer hours with the same number of people.

Given that reality I’m guessing that the curfew measures taken, although not effective, will startle many people into taking this virus and the spread of it more seriously than before, which will result in more mask-wearing, and distancing.

Nothing really has been shut down yet, and nobody wants to see that happen, so wear your mask, don’t gather with friends and family over the holidays, or if you do, save the hugging for some other time – and don’t drink out of other people’s glasses.


If it can be spread by a dollar bill and a credit card it can be spread by food. Especially if the animal you ate had the virus.

Why aren’t all slaughterhouses aka meat processing plants testing the flesh and blood of every animal slaughtered?

Since when is WebMD an expert on all matters food related? Doctors know nothing about food or nutrition.

WebMD now makes erroneous claims that CC Virus cannot be spread by food. Wuhan Markets in China dispel that lie. Even in Cleveland, poop is being tested for the virus at the sewer plant, since sewer water is purified into Cleveland’s drinking water.

If the virus is in the poop it was in the stomach and in the mouth. That means it was in the food that you ate.

The one thing most people have in common is they all eat animal products. Even vegans are not immune since food processing plants and restaurants process and serve food that is both animal based and animal-free.

To keep the slaughterhouses operating false information is being released to the public so the populace will keep eating diseased animals. Nursing homes, schools, prisons and anyone who depends on government issued foods are all at risk of eating the diseased flesh and blood of animals.

Nutrients enter the blood stream from the food we eat. So can viruses do the same. It is irresponsible and reckless telling people their food is safe when there is no evidence that it is.

That’s my view and I’m sticking with it. My restaurant days are over until they stop pushing dead diseased carcasses onto patrons like drug dealers push drugs onto addicts, and transform all restaurants into animal-free establishments. That’s the only way they can safely claim to be clean.

Restaurant And Bar Service Under CC Virus Rules

Governor Michael DeWine of Ohio recently floated the idea of requiring those who drink alcohol to also order food.

TA-FC ClipBoard: When the bars and restaurants reopened after the viral shutdown, I was surprised that the regulars still came in and spent the same amount of time as before the viral shutdown – most of them are single. That made it difficult for other patrons to get served given the distance rule.

Although the regulars often take food home with them, they sit and drink for about four hours. Some have to be driven home by staff or other kindly patrons. They’re so drunk they can hardly walk much less talk or eat.

  • So if you require DRINK AND DINE, then be clear about take out. People will reheat the food when they get home; they don’t care how long it sets on the bar waiting.

The bartenders tolerate it for tips. It seems to me though that four hours isn’t going to result in a bigger tip than two hours. But what do I know except my observations.

When someone is so drunk they poop on the seat and floor where they sit, and the employees have to clean it up, something is very wrong with the workings of that establishment.

It seems that where police officers or FBI or CIA or other government employees hang, those establishments aren’t held to the same standards as other establishments. They need to be.

I agree that if the state is trying to keep open bars and restaurants, by discouraging the people who drink for hours at a time, or the younger crowd who most often stand as they’re looking for hook ups, it’s probably a good idea to DRINK AND DINE ONLY.

DRINK AND DINE OR NO SERVICE. Most customers who eat and drink, do it and leave, they don’t hang around.

However, people will find a way around the rule by ordering a bag of chips or a side of fries to keep in front of four people pretending to snack on them.

It seems during this viral outbreak that a lot of people strategize on how they can legally, so to speak, break the rules. It seems almost instinctual the way they do it. We don’t see all the people who stay home, but it’s surely a whole lot more than go out.

The problem arises when a few go out and return to their homes and jobs to infect everybody with the virus that they got from hanging out.

Remember that drinkers are impaired, so when making rules that apply to them, one must consider their impairment and willingness to break rules that are harmful to themselves and others.

What rules will they obey? From my observations I’d say none.

You’d have to pay them and they’d still find a way to break them. Maybe one day of compliance and that’s all they can think or talk about. Not even a full day. Then it’s a little compliance. Wear the mask over your chin or on top of your head, or pull it down when you talk.

There are no rules they won’t break. However, if the management or owner thinks the rules are ridiculous, they set the tone.

Restaurants and bars are unique in that once you’re in, the mask comes off to eat and drink, and pretty much stays off till you leave.

The problem I encountered was people approaching to talk without the mask and getting way too close for comfort. Add to that the racial tensions in an environment of distancing and people’s actions get misunderstood, mostly because they’re in an environment with impaired people.

There was a rule about menus. They had to be paper, disposable. Well I saw some, but they clearly weren’t disposable, and still other establishments flagrantly ignored it. In the beginning the plastic menus would be swiped with cleaner, but it didn’t take long before no one did it. The appearance was there – the bottles and cloths.

As an afterthought and in the spirit of levity, I’d say hire all the people who find ways to skirt the rules while staying inside the boundaries whereby if they ever ended up in court they’d win. They must share some quality that some employers may find useful. Put them to work and shut the bars and restaurants a little longer.

The ones who stayed closed when others opened were the smartest. Look at what they’re doing and how they’re getting along.

The people doing the best jobs are the grocery stores. Lots of new hires don’t want to obey the rules, but when it’s mandatory, it gives the owners more power over noncompliance.

I think that’s the key, if it’s law they’ll do it.

People are CC Virused out. A spike doesn’t mean anything at this late stage of circulating misinformation for political purposes. Everything is either proTrump or anti Trump.

There’s too much variation among states regarding rules of the virus, compliance and non-compliance. Doing what’s best for your state doesn’t seem to be working to the benefit of the people in those states. Sure it’s the people’s fault, but there is simply too much conflicting information out there.

Attacking people for wearing a mask? Being called a racist for social distancing? Why are some groups more compliant?

The governor of New York sent virus-recovering people into nursing homes. If they were not contagious, then they should have been sent home. Seniors are at the greatest risk, yet they’re turning senior residences into public housing, which takes all ages, which puts seniors at risk – a high risk. It’s the younger ones who aren’t wearing the masks.

Make the masks mandatory statewide. Employers need to supply the masks; they’re not doing it. Only some.

Close restaurants and bars for six weeks. Reassess. What did they do wrong? How will they improve when they reopen this time?

This isn’t a game.

Selling drugs out of restaurants and bars needs to stop. Find another place, where people don’t gather. They take over the place. It puts everybody on edge and they push people out who have a right to be there.

Bartenders and waiters set the tone for the customers. They want tips, so they bend the rules.



What this means is that for many companies to get up and running they need to use the factories that other companies use to manufacture their goods that do contain animal products. They basically rent out the facilities, thus the common labeling of possible and/or traces of allergens – among them animal products – on their animal-free vegan goods.

There are very few animal-free vegan companies that build their own factories. Most simply can’t afford the cost. So until such time that the demand for animal-free vegan goods increases to the point where they can stand on their own, I accept that there may be traces of animal products in the animal-free vegan products that I purchase. They can clean the equipment between uses, but it’s nearly impossible to wipe out all traces of what was previously manufactured on the same equipment.

My criterion for animal-free is that the recipe itself contain no animal products.

If my French fries that I order at a restaurant are fried in the same oil that chicken is fried, I will eat the fries. The demand isn’t popular enough for restaurants to have essentially two kitchens – one for animal-free, one for animals. For me to refuse to eat out, doesn’t make any sense, since evolution takes time, and my presence at a restaurant ordering an animal-free dish matters. It shows the chefs, the workers, the patrons that I want to eat there, but I don’t want any animals in my food.

There’s not a magic wand we vegans are going to wave, whereby one day we wake up and all manufacturing companies and restaurants suddenly decide to convert their manufacturing plants and eating establishments to animal-free vegan – and then instantly follow through on it.

Veganism is spreading more rapidly than in the past, still, the way restaurants are currently responding to that trend is by focusing more on vegetarian (including eggs and dairy) than on all vegetable/plant-based.

There’s a Chinese restaurant I go to where the chef makes tofu – to date about eight different ways. Delicious! with many different sauces and combinations of vegetables and fruit. He of course has a full animal-based menu. For me not to eat there because he cooks animals would be counterproductive to the movement. Chefs evolve just like everybody else, and often meet resistance from those who want to hold onto their traditional ways of cooking. If there aren’t enough vegan customers to keep them in business (which there aren’t), all the restaurants will go out of business. And then where will we be?

Then there’s the grocery stores. If I won’t shop at a grocery store that sells meat, I won’t eat, because there aren’t enough of them that are totally vegan.

That will all change, but in the meanwhile I’m going to be part of that change, by supporting animal-free vegan companies that may have traces of animal products in their animal-free vegan goods, because they can’t yet afford to build their own factories, and I will eat at animal-based restaurants that care enough about my business to make me a delicious animal-free meal.

Although we’ve come a long way, we are still in the birthing stage of making our dreams of a cruelty-free planet a reality everywhere. Giving up because we’re not yet there is not an option I give myself.

The animals need us at every stage and juncture of the evolutionary process to free them.