On Friday, September 11, Eem co-owner Eric Nelson found himself standing outside his North Williams Thai barbecue restaurant, surrounded by contaminated air, waiting to take people’s orders.

The longtime bartender had talked with employees, and they had come up with a plan: He would stand outside the restaurant to take people’s names and orders, and then he would quickly slip through the door, grab packages of curries filled with smoked meats, and then zip back out, limiting the amount of