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What it's like to live in Southern Africa's worst drought in 35 years.

'We cannot risk losing an entire generation of children to the drought.'

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Gates Foundation: The Story of Food

Rita Mazive had never touched a camera before, but she knew she needed to document the situation she was in.  

“I have never used a camera before, and I have neither seen myself in a photo or in a mirror,” the 43-year-old from Mozambique told the global development organization CARE.

‌‌Rita Mazive. Image via Johanna Mitscherlich/CARE.‌‌

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Courtesy of Hot Bread Kitchen
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When non-essential businesses in NYC were ordered to close in March, restaurants across the five boroughs were tasked to pivot fast or risk shuttering their doors for good.

The impact on the city's once vibrant restaurant scene was immediate and devastating. A national survey found that 250,000 people were laid off within 22 days and almost $2 billion in revenue was lost. And soon, numerous restaurant closures became permanent as the pandemic raged on and businesses were unable to keep up with rent and utility payments.

Hot Bread Kitchen, a New York City-based nonprofit and incubator that has assisted more than 275 local businesses in the food industry, knew they needed to support their affiliated restaurants in a new light to navigate the financial complexities of shifting business models and applying for loans.

According to Hot Bread Kitchen's CEO Shaolee Sen, shortly after the shutdown began, a third of restaurant workers that they support had been laid off and another third were furloughed.

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