When I was 7, my best friend’s name was George.

He lived around the corner from me. George was tall and lanky. His elbows always akimbo, his cowlick stellar in its sheer verticality. He had an aquarium. He had a glow-in-the-dark board game. He had the 45 rpm of "Hang On, Sloopy," and he was a Harry Nilsson fan, just like me. I can still recall his house, and all of the luminous joy it held, perfectly in my mind's eye — all part of the frozen 7-year-old's mosaic that exploded into pieces when my parents' marriage failed.

After my parents split, George and I lived just an hour apart. But our parents weren't willing to ensure that George and I stayed in regular contact. Once or twice a year, we were allowed a sleepover, and George always came to spend the night on my birthday. His visit was the one gift I asked for.

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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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