Randi Lockemann(L) hands over a bag of free meals to a medical worker with SUNY Downstate Medical Center in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said. (Photos: Xinhua)

Randi Lockemann(L) hands over bags of free meals to medical workers with Kings County Hospital in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said.

Randi Lockemann(L) hands over a bag of free meals to a medical worker with Kings County Hospital in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said.

Free meals for medics are seen at Randi Lockemann's beer garden DSK Brooklyn in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said.

Randi Lockemann(L) prepares free meals for medical workers with the help of staff at her beer garden DSK Brooklyn in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said.

Randi Lockemann(L) prepares free meals for medical workers with the help of her daughter Sofie (C) and a staff member at her beer garden DSK Brooklyn in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said.

Staff members Francisco Gutierrez (L) and Fernando Sanchez make free meals for medics at Randi Lockemann's beer garden DSK Brooklyn in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said.

Randi Lockemann(L) brings a bag of free meals to medical workers with Kings County Hospital in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said.

Staff member Fernando Sanchez makes free meals for medics at Randi Lockemann's beer garden DSK Brooklyn in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said.

Staff members Francisco Gutierrez (L) and Fernando Sanchez make free meals for medics at Randi Lockemann's beer garden DSK Brooklyn in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said.

Randi Lockemann(L) prepares free meals to medical workers with the help of her daughter Sofie(C) and staff member Francisco Gutierrez at her beer garden DSK Brooklyn in New York, the United States, April 22, 2020. After hearing from a friend working at both Kings County Hospital and SUNY Downstate Medical Center that the medical staff there were too busy treating COVID-19 patients to have lunch, Randi Lockemann, owner of two Brooklyn-based German beer-gardens, decided to provide free meals to the medics. Through a donation website, Lockemann raised enough funds to provide 60 meals a day for medics for 4 weeks, then started cooking and delivering meals together with her staff on April 13. "Timing is the most difficult thing, having 60 hot meals ready by a certain time requires exact planning," she said.