Greg Sullivan says he never intended to publish his first book, Gregory Dragon Is Just The Same. It was around his son's fifth birthday and the Los Angeles-based writer and artist wanted to create something unique for his son's special day. At the time, his young child was going through a challenge familiar to most other kids around his age: wanting to fit in with his classmates. "He's tall for his age, skinny, and has a birthmark, all of which had him feeling insecure and isolated," Sullivan said.

Keep Reading Show less
Courtesy of Chef El-Amin
True

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.

Keep Reading Show less