New York Magazine reported on the discomfort of New York Times staffers enveloped in a meat cloud believed to be emanating from the kitchen of Wolfgang's Steakhouse, located within the New York Times Building.
According to the Newspaper Guild of New York, a complaint was made to address health concerns about the fumes:
Several weeks ago, a group of BizDay reporters on the second floor of the Times building alerted us to an odor of cooking meat from the steakhouse downstairs that was lingering over part of their work space. They had brought the matter to the attention of the Facilities Department last fall, but the smells persisted. Several BizDay employees were suffering health effects, including burning eyes and breathing issues, from what had been dubbed a "meat cloud."
Tests of air quality by the New York Times found no carcinogens, carbon monoxide, or other harmful effects.
"For now, this is being considered a 'quality of life' issue and not a health concern," the Guild reported. "Nonetheless, Times managers have temporarily relocated the people who felt the effects of the fumes and said they would look into moving others if need be. Needless to say, a permanent solution to the 'meat cloud' problem is the goal."
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