One Good Thing: A taste of the islands makes lockdown easier

Glenda Andrew pulls a tray of salmon from the oven, filling the community center’s kitchen with the aroma of garlic, cayenne, and lemon rising from its crackling skin. It is the scent of memory, of family dinners and church socials — the warmth of the Caribbean in the middle of a gray English winter made gloomier by COVID-19. This is food for the soul, Andrew says, and it’s needed now more than ever by Britain’s older immigrants who have been isolated from friends and family by the pandemic.

Johnny Thompson

Johnny Thompson is a senior reporter for Generator Research in Los Angeles, reporting on technology, business, finances, and more. He previously worked as a reporter for the Wall Street Journal and got his start at newspapers in New York, Connecticut, and Massachusetts.

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