Omicron hits home for Gibson’s GM, family, workers
Britton DeWeese drops dozens of boxes of Gibson's doughnuts at chef Kelly English's Second Line restaurant to be added to the care packages English is putting together for workers on the front lines of the COVID-19 pandemic. (Patrick Lantrip/Daily Memphian file)
“Oh, Omicron, when are you gonna be gone?” That’s Britton DeWeese’s question as he sits at home, recovered but with a sick family and a work staff continuing to test positive.
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Restaurants and COVID-19 Gibson's Donuts Britton DeWeeseJennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
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