Michael Mina Professions : Chef Born : 1969 Browse All Authors Top 45 quotes by Michael Mina I think this test is the most equitable way to approach fighting this pandemic today. It is a test that can truly be scaled to every household, rich or poor. People can use it on their own terms, regardless of any politics, regardless of how they feel about this virus. You know, and if people don't want to use it, that's their prerogative. But as long as we can get a large number of people using it twice a week, we can actually start to really contain this virus. Michael Mina Five bucks is a good price. And it's the right price that if Congress appropriates $5 or $10 billion, we could really, really make a major, major difference in this pandemic with that amount of money still giving the companies what they want. Michael Mina The surveillance PCR testing that we've been doing, like I said, it catches about 5% of people in time to act and it's extremely difficult to scale up PCR much. Michael Mina You pick up your iPhone if you want and do a one-click reporting if you want, and if not, you keep it to yourself and you yourself know that you're infectious today. And so, you won't go visit your grandma in the nursing home, maybe you won't go to church, maybe you won't eat lunch with your buddies, but it's on your terms. Michael Mina Let's say it's a Monday or on Day Zero you get exposed. Day three, you might turn positive on a PCR later that night. Day three and a half or maybe early day four you might turn positive on an antigen test. And so, the whole idea of twice a week is to shave off a considerable part of people's infectious course, and so, if you're using it twice a week, even if you turn positive in the middle of your two tests, by the time you do test, especially because it's rapid, you'll be able to pull yourself out when you've only been spreading for one and a half or two days instead of five days and six days. Michael Mina Similar Authors Bryant Terry chef Alice Waters chef Auguste Escoffier chef Art Smith chef April Bloomfield chef Anthony Bourdain chef All Authors