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Some they hope will block the virus itself, nipping a burgeoning infection in the bud, while others are aimed at mimicking the immune system or quieting an overactive immune response. The New York Times is cataloging some of the most talked-about drugs, devices and therapies in a new tracker that summarizes the evidence for and against each proposed treatment. The tracker includes 20 treatments so far; five have strong evidence of efficacy, three are pseudoscience, and the rest fall somewhere in between. Cruise ships will not be allowed to resume regular departures from the United States until October at the soonest, the Centers for Disease Control and Prevention said Thursday.

In a scathing page orde r, Dr. Robert R. Redfield, the director of the C. Redfield also said that cruise lines had done little to stop the spread among crew members, failing to comply with social-distancing measures like closing crew gyms and stopping staff social gatherings. The industry had already voluntarily suspended operations until Sept. The agency pointed to 99 outbreaks on ships in U.

Nine ships still had active outbreaks among crew members as of July 3.

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One ship, the Disney Wonder, had an outbreak that lasted 10 weeks, the agency said. Federal health officials in Washington on Thursday instructed the Centers for Disease Control and Prevention to restore coronavirus data that it had removed from the C. The disease control centers had removed some information from its website on Wednesday, after its parent agency, the Department of Health and Human Services, ordered hospitals to begin reporting directly to a new central database, called H.

Protect, in Washington, instead of to the C. The new way of collecting data has alarmed public health experts and researchers who rely on the C. But Health Department officials said the new database was necessary to streamline data collection. The news of the restoration was first reported by CNN; a C. Caputo said in a statement to CNN. Going forward, H. Deborah L. McEnany said that the new system had been established because officials found that only 81 percent of hospitals participating in the C.

Addressing concerns about the accessibility of the new database, she said that the data would be open source and open to the C. But when asked if the new and broader database would be available to the public and experts hoping to model the path of the coronavirus, she would not say that the administration would commit to making that data available. The American economy is continuing its halting recovery, a pair of U.

The increases follow two months of steep declines. The rise in cases in states including California, Florida and Texas is raising the specter of another shutdown, which would be a major blow for store-based retailers.

The Labor Department said Thursday that 1. That continues a decline since the peak in late March, but is still higher than levels ever seen before the pandemic and is the 17th consecutive week of more than one million claims. Hanging over the economy are new restrictions imposed by states after a surge in cases.

California has shut bars and banned indoor dining after it had relaxed restrictions. Economic statistics have provided a mixed picture of jobs. On the one hand, the government reported on July 2 that employers added 4. Both are healthy signs. But the continuing layoffs underscore just how vulnerable workers remain. That decision now lies with restaurant owners, like Jasmine Lombrage. Me, personally, about 17 years.

My husband has been here over 20 years. We met at school. I was in dental hygiene school, and he was in culinary school. And he was working at that cafeteria. My friends said that they have good food over there, and they wanted to go. And so we went over there, and he was a quiet guy in the corner doing his own thing. I said, excuse me, what do you have here that is good and healthy that I can eat? And he looks up, and he said, Nothing is good enough for you.

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And I just kind of smiled and said, No, thank you. So the next day, he made something for me. He made stir fry, and my friends — I had one of my crazy friends. If nothing happens to me in a few minutes, then you — you can try it. And he came back and asked, how was everything?

I said, it was good. And then we started talking. He always gets his heart desire. So when you — when you two met, you were a dental hygienist student. He was training to be a chef. Well, growing up, my mom always cooked, you know, for many people. So it was always a passion.

I grew up cooking also with mom and just family and aunts. We just — that was just something we did. And he was known as the Pitmaster. And so what we did, we started Jazz City then, Jazz City was a catering company. And we were — he was like, well, this is what I love to do. And we wanted to do something — we have two young kids. We know that, you know, you can work hard for anyone and everyone, but really, if you want to leave that — create something for your family, you need to create something so that it can stay down and passed down for generations and generations and possibly grow. And that is our goal is to have it grow and flourish.

And we ended up here at the Bullfish, and Bullfish was already — it was a restaurant previously owned by someone else. And when we came here, we made it our own by bringing new menu items. And this is the only place you can come in Louisiana and find an authentic Caribbean and Southern fusion cuisine.

And the paella — you know, Chef makes a paella with — you know, he uses scallops.

And the crawfish, which is from Louisiana, he infuses that with the andouille sausage, and then he puts the shrimp in there and the crab meat. We kind of use a lot of Caribbean kind of music from different parts of the Caribbean, and we play different music from here. Does that makes sense? At work, we keep it professional. And this restaurant, the Bullfish, it is personal for us, because our home is connected to the Bullfish. This is all we have.

In our home, we have two kids. So as she grows, the home is — before we committed our home to the Bullfish — was part of the security blanket that we had. In the event something happened, she would have that. Tell me what you mean when you say that your home is connected to Bullfish. You mean physically or emotionally or what? Well, whenever you get a loan, you have to give some kind of guarantee, like a personal guarantee. We took that leap of faith and decided that we were going to put percent in here to make it work.

So we have to make the Bullfish work. So if something were to happen to the restaurant, it would mean potentially losing your home? Yes, well, both of our girls, but we know her, at least, we can have somewhere for her in case she needed somewhere to be, and then we can have that there for her. That is something that always gets me emotional talking about, because —. And we want to do whatever it takes to make it work. You know, we just have to make it work. Was there a moment when you felt that you had really kind of made it with this place, having bought it and started to make it your own?

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About a month before the pandemic, we were like, yeah, this was a good choice. My husband and I, we usually go to early morning service for church, and afterwards, we came here for brunch. And then before we were open, we had people waiting outside for us. It was wonderful. And we were like, OK, wow, this is really going to work. This is really working.

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