Standing behind a tree on the sixth hole at Meadowlark Golf Course in Huntington Beach, California, I was in a predicament.

I was about 70 yards from the hole, but there was a large eucalyptus in my way. I grabbed my five wood to take a punch shot to get around the tree and set myself up for a clear route to the green.

"Take your body out of the shot," my friend Eduardo called from the golf cart. "Use your hands."

The punch plunked the ball about 40 yards, stopping in the center of the fairway. I was nicely set up for an easy third shot and, hopefully, par.

This was just one of the easily digestible tips I received that day from my buddy Eduardo Flores, or as I half-jokingly call him, The Best Undocumented Golfer in America.

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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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