28 min
Ep. 36: The mysteries of Catalina and coronavirus' food for thought Can you hear me, Long Beach?
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- Society & Culture
On episode #36 of “Can You Hear Me, Long Beach?” we consider islands oabout of mystery.
Asia Morris is like a lot of native Long Beach residents who have seen Catalina Island virtually every day of their lives and yet have never made the trip across the channel. Morris finally did and found folks who felt safe knowing everyone on the island and a bit trapped by everyone on the island knowing them. And there was the zip lining, the abandon pet cemeteries and the liquor stores on every street.
Morris wrote about her experiences (above) and stopped by to lend a bit more perspective and depth—about 4,000-feet of oceans worth.
Next, Cheantay Jensen is a terrific writer who, like a lot of folks in the profession, has to work a second job to make ends meet. Jensen has worked at a rather nice, Newport Beach seafood restaurant for years. She's a vet, who regular customers know by name and who figured she'd seen, and been able to handle, everything the restaurant industry could thrown at her. And then, coronavirus.
She spoke with us about how she and her customers are handling the pandemic, one dish at a time.
On episode #36 of “Can You Hear Me, Long Beach?” we consider islands oabout of mystery.
Asia Morris is like a lot of native Long Beach residents who have seen Catalina Island virtually every day of their lives and yet have never made the trip across the channel. Morris finally did and found folks who felt safe knowing everyone on the island and a bit trapped by everyone on the island knowing them. And there was the zip lining, the abandon pet cemeteries and the liquor stores on every street.
Morris wrote about her experiences (above) and stopped by to lend a bit more perspective and depth—about 4,000-feet of oceans worth.
Next, Cheantay Jensen is a terrific writer who, like a lot of folks in the profession, has to work a second job to make ends meet. Jensen has worked at a rather nice, Newport Beach seafood restaurant for years. She's a vet, who regular customers know by name and who figured she'd seen, and been able to handle, everything the restaurant industry could thrown at her. And then, coronavirus.
She spoke with us about how she and her customers are handling the pandemic, one dish at a time.
28 min