4 March 2021 - Wits University
Wits staff members share their Covid-19 experiences and quest to survive.
Disbelief, shock and agony were recurring emotions when some Wits staff members tested positive for the novel coronavirus.
A year ago, the first case of Covid-19 was reported in South Africa and weeks later, the President announced a national lockdown as the number of infections began to surge. For many, this was their interaction with the virus was limited to broadcast media and social media platforms. However, the virus started to infiltrate communities coming closer to home.
“I used to follow the daily statistics and at that time, it was distant from me. It was only when I contracted it in May last year that I felt its existence,” says Horatio Williams, a Covid-19 survivor from Wits ICT. “Before you contract the virus, you do not think much about it.”
February 23, 2021
Chef Maxcel Hardy cooks up Caribbean fusion dishes at Coop, one of the original food stalls at Detroit Shipping Co.
Last March, Detroit-area restaurants went dark. Quite literally, any local eatery that couldn’t quickly muster up takeout and delivery services, turned out the lights and closed its doors while the powers that be determined best practices for operating a hospitality business during a global health crisis. Such was the case for Detroit Shipping Co., the Cass Corridor food hall and beer garden erected out of shipping containers. On March 16, 2020, the company announced a full closure, suspending all six vendors from operating their restaurants until late May.