The third in a series of interviews with the top-polling contenders for the Democratic nomination for mayor.
At 36 years old, City Council President Brandon Scott is the youngest contender in the race for mayor. But he also ranks behind only Mayor Bernard C. “Jack” Young and former Mayor Sheila Dixon in the number of years holding elected office in Baltimore, having first joined the council in 2011.
Following the resignation of Catherine Pugh last year, Scott was elevated to council president, the position previously held by Young. He’s able to rattle off what he sees as some of the accomplishments the council has made in that short time: a series of ethics reforms in the wake of the “Healthy Holly” scandal that brought Pugh down, income-based water billing and bans on styrofoam and plastic bags, to name a few.
Baltimore County retail stores, barber shops and hair salons will be allowed to reopen with limited capacity, effective 9 a.m. on Friday, Baltimore County Executive Johnny Olszewski Jr. announced Thursday.
The move comes after Gov. Larry Hogan lifted the statewide stay-at-home order last week and allowed certain businesses and other places to reopen, while leaving it up to local leaders to determine to what extent their jurisdictions would participate in the first stage of the state’s recovery plan.
The number of coronavirus-related hospitalizations decreased for the fifth consecutive day on Thursday, state data show.
On Saturday, 1,500 Marylanders were hospitalized due to COVID-19. That decreased to 1,460 on Sunday, 1,447 on Monday, 1,421 on Tuesday, 1,410 on Wednesday, and 1,374 on Thursday, according to the Maryland Department of Health’s COVID-19 Case Map Dashboard.
At least 43,531 Marylanders have tested positive for COVID-19, while 176,702 have tested negative as of Thursday morning, according to state data. The state’s total number of confirmed coronavirus cases rose by 1,208, an increase of about 2.9 percent.
The coronavirus has changed the way we now eat. With restaurants closing to sit-down business, we are cooking and baking more than ever. In fact, flour, vanilla and yeast are becoming some of the hottest commodities – often as hard to find as toilet paper.
While staying at home means less outings to the grocery store and much less spent at restaurants, it gives us an opportunity to show off our inner foodie. There are countless old recipes to recreate and even new ones to try.
Our staff and community members have been putting their culinary skills to good use. Here’s what we’re cooking up in our kitchens: