On North Carolina’s Outer Banks, Coronavirus Feels Worse than a Hurricane | Eater
"A seafood-focused Duck restaurant within the same ownership as other local ventures that leaned on catering and personal-chef services to pivot to carryout and bulk orders when dine-in service ended. While those efforts brought in some revenue, they did not offset staffing and delivery costs, staff have been volunteering to keep operations running, and the business—already dependent on tourist-season income and near the end of its available credit—faces serious uncertainty for the summer months." - Hannah Leidy
