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WTOP during the coronavirus pandemic

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Covering the news during the coronavirus pandemic is different than anything WTOP has experienced. Never in WTOP’s history have so many people worked off-site. Here’s a look at staffers and how they’re doing their jobs. Not everyone who works in the newsroom is pictured.

Amphora Catering brings Thanksgiving feast, cooking tips to Glass Enclosed Nerve Center

It's one of the best Thanksgiving-time traditions to grace the WTOP Newsroom. Amphora Catering brought a feast fit for journalists to the Glass-Enclosed Nerve Center on Friday and head chef Thanos Argyropoulos shared some tips to make this year's lavish dinner better than the last. His No. 1 tip: Plan ahead. "Everything is really easy. People have to remain calm and plan ahead," Argyropoulos said. This is especially true when it comes to defrosting the turkey. The protocol is to purchase 1 lb per person and; defrosting usually calls for the bird to sit in the refrigerator for three days per 12 lbs.
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