Summary: We sat down again (via phone) with EaterLA's editor Farley Elliott, to talk about the restaurant industry right now, the impact of the virus, and where he sees things going in the new normal we're about to enter.<br><br>If you missed my original interview with Farley, you can find it here <a href="https://podcasts.apple.com/us/podcast/tacocity-food-stories-mexican-food-cooking/id1277314149?i=1000408576565" rel="noopener">https://podcasts.apple.com/us/podcast/tacocity-food-stories-mexican-food-cooking/id1277314149?i=1000408576565</a><br><br>You can find Eater's website here <a href="https://la.eater.com" rel="noopener">https://la.eater.com</a> and if you're looking for articles specifically by Farley, you can find them all here <a href="https://la.eater.com/authors/Farley%2520Elliott" rel="noopener">https://la.eater.com/authors/Farley%2520Elliott</a><br><br>Twitter <a href="http://www.twitter.com/eaterla" rel="noopener">www.twitter.com/eaterla</a> & <a href="http://www.twitter.com/overoverunder" rel="noopener">www.twitter.com/overoverunder</a><br>Instagram <a href="http://www.instagram.com/eaterla" rel="noopener">www.instagram.com/eaterla</a> & <a href="http://www.instagram.com/overoverunder" rel="noopener">www.instagram.com/overoverunder</a><br><br>Follow Tacocity on Twitter at <a href="http://www.twitter.com/tacocitypod" rel="noopener">www.twitter.com/tacocitypod</a> and Instagram <a href="http://www.instagram.com/tacocitypod" rel="noopener">www.instagram.com/tacocitypod</a>
