Virginians are showing their faces, following Gov. Ralph Northam's decision to lift the universal indoor mask mandate a week ago. The policy decision signals an effort to return to life prior to the COVID-19 pandemic, but many scientists say they are surprised by the quick turnabout, concerned removing masks now, with the virus still spreading, will lead to a resurgence of infections. The change could be perilous for immunocompromised people and put children who are not yet eligible for vaccination at risk.
Read more in this Sunday's Main News section
The Chongqing-style Chinese hot pot is both a dinner and an activity set â a party in a bowl for people who like to play with their food. It is also a millennia-old tradition, a favorite of ancient emperors.
The modern restaurant version involves tabletop burners, and an oft-spicy broth into which you can dunk and cook seemingly any ingredient under the sun. Arrive in a group, and order broadly among meats and greens and mushrooms and seafood, and your table will look like Thanksgiving, Christmas and the Lunar New Year all at the same time.
Cook each ingredient in the spice of the pot, then pull it out and garnish with dipping sauce to taste: traditional garlic and sesame oil, or whatever else is at hand.
It is sloppy good fun â donât wear white or youâll look like youâve been in an accident â a casual and mouth-tingling meal that will last as long as a fine-dining tasting menu. It is always best eaten in groups, a festive reward after a year of isolation for those of you flashing vaccination cards on your Twitter accounts.
Luckily, Hampton Roads now has at least two great all-you-can-eat hot pot options. One is refined, one is nearly unhinged. Both are recommended.
 Read more in the Sunday Break section
"Meet the Tastemakers" is an occasional Q and A with the people who labor behind the scenes to bring the arts and food to Hampton Roads. This week's is Holly Koons, the new executive director of the new Mary M. Torggler Fine Arts Center at CNU.
