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DICK'S Sporting Goods

Mallory Weggemann has been a competitive swimmer since she was 7 years old. But her future as an athlete took an unexpected turn when she was 18.

In 2008, she went to the hospital to receive her third and final epidural injection that was supposed to help with debilitating post-shingles back pain. Instead, 18-year-old Weggemann was left a paraplegic with complete loss of movement from her abdomen down.

Determined to return to swimming, she was back in the pool just three months later. Her older sister found an article in the local newspaper about the Paralympic Swimming Trials at the University of Minnesota.

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Courtesy of Chef El-Amin
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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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