via USDA

The Dust Bowl was the worst environmental disaster in American history. Throughout the 1930s, severe dust storms ravaged the Great Plains states, claiming thousands of lives and causing over two million people to leave the region.

The devastating storms destroyed farm houses and crops, choked livestock and, at times, blocked out the sun.

Much like the climate crisis we face today, the Dust Bowl was man-made. In the early 1920s, farmers began using new mechanized farming techniques that ripped up the prairie's natural drought-resistant grasses and fertile topsoil.

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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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