The historical and live data are released in three files, one for each of these geographic levels: U.S., states and counties.Įach row of data reports the cumulative number of coronavirus cases and deaths based on our best reporting up to the moment we publish an update. The live data files are in the live/ directory.Ī key difference between the historical and live files is that the numbers in the historical files are the final counts at the end of each day, while the live files have figures that may be a partial count released during the day but cannot necessarily be considered the final, end-of-day tally. The historical data files are at the top level of the directory and contain data up to, but not including the current day. We are providing two sets of data with cumulative counts of coronavirus cases and deaths: one with our most current numbers for each geography and another with historical data showing the tally for each day for each geography. For answers to common questions, see our ( ) Live and Historical Data We will publish regular updates to the data in this repository. We have used this data to power our maps and reporting tracking the outbreak, and it is now being made available to the public in response to requests from researchers, scientists and government officials who would like access to the data to better understand the outbreak. Because of the widespread shortage of testing, however, the data is necessarily limited in the picture it presents of the outbreak. 21, 2020, The Times has tracked cases of coronavirus in real time as they were identified after testing. Since the first reported coronavirus case in Washington State on Jan.
#Nytimes today series
We are compiling this time series data from state and local governments and health departments in an attempt to provide a complete record of the ongoing outbreak. The New York Times is releasing a series of data files with cumulative counts of coronavirus cases in the United States, at the state and county level, over time.
Serve in glasses, over ice if desired, or in a bowl. If soup is very thick, stir in a few tablespoons ice water. Before serving, adjust the seasonings with salt and vinegar.Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle.If it still seems watery, drizzle in more olive oil until texture is creamy. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. With the motor running, add the vinegar and 2 teaspoons salt.(If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl.
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