Walter Carr was all set for his first day of a new job, but then his car broke down 20 miles from work.  

With the car dead and his new job with a moving company called Bellhops on the line, Carr knew he only had one choice: to walk. So after taking a four-hour nap to give him strength, the Birmingham, Alabama, resident started the long walk to work at midnight.

It took him another four hours to get to his destination.

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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 businesses 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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