Like a lot of 8-year-old girls, Maya Penn was all about fashion. Unlike most 8-year-old girls, however, she had an idea to change the industry rather than just buy from it.

With a dad who won NASA awards for solar energy projects and a mom who loved to garden, Maya was always encouraged to be eco-conscious. When she decided to start her own clothing line, she knew she wanted it to be as environmentally friendly as possible.

Of course, like any savvy businessperson, Maya recognized this meant doing a lot of research first.

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Courtesy of Hot Bread Kitchen
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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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