All such cooking puts out harmful air particles. Gas is a fraction more. You need good rangehoods and ventilation to solve this problem. Ventilation should be happening for disease control anyway.

In a world were we showed there are no big plans for big issues, having restaurants being able to serve food in blackouts matter.

To the article, any good chef will adapt, sadly schadenfreude rarely happens.

If there's a big event California won't reap what they sow and everyone dies, Texas will help them out. It's more about death by a thousand cuts to everyone around them.

Wealth that could have been created to solve real problems, including in the poorer states won't happen, ventilation will stay an issue and Bay Area restaurants will keep the hipsters happy for decades to come.