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Food
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2020-11-12
HISTW 300 Interview of Stephen Von Der Ahe
This was an assignment that I did as part of a course on the global history of food. As a class, we interviewed each other to see how one's experience with covid was going. In particular, we asked questions about how one's experience with food has changed since the covid lockdown began. -
2020-11-10
中国が輸入低温食品すべてに新型コロナの検査と消毒(2020年11月10日) - Inspection and disinfection of new coronavirus on all low temperature foods imported by China (November 10, 2020)
中国は輸入された冷凍などの低温食品、すべてに検査と消毒を行う方針です。 中国東北部の天津の冷凍輸入食品を扱う企業で商品の積み下ろし作業をしていた男性が新型コロナウイルスに感染していたことが7日に確認されました。これを受けて中国政府は今後、低温の輸入食品すべてに対してウイルスの検査と消毒を徹底するとしています。中国はこれまで感染リスクが高い国や地域から輸入される低温食品を対象としていましたが、今後はすべての低温の輸入食品がより厳しく管理されます。 In China, all imported frozen foods/low temperature foods are now going to be inspected and disinfected. It was confirmed on the 7th, a man who was loading and unloading products at a company that handles frozen imported foods in Tianjin in northeastern China was infected with the new coronavirus. In response to this, the Chinese government will thoroughly inspect and disinfect all cold imported foods for viruses. China has been applying this this policy for low temperature foods imported from and regions at high risk of infection, but now all low temperature imported foods will be more tightly controlled. Video is translated by Youngbin Noh -
2020-03-25
The Battle of Costco
HIST30060 - submitted as part of a history assignment. Again, like many other memes I encountered, this one comments on how the events of this year will be studied, but more importantly how they will be remembered (as emphasised by the almost commemorative nature of the statues). Humorously depicting parents and two children racing with an overflowing trolley full of food toward the check-outs as though it were a battle scene, this meme seeks to ridicule the absurdity of purchasing and hoarding mountains of food during the lock-down period. It suggests that violence in the isles and the toilet paper crisis that saw people literally fighting each other in order to obtain toilet paper will not be looked upon favourably by future historians or students. The way that the figures are carved in stone and the title of ‘The Battle of Costco (2020 A.D.)’ positions the audience to view the image in reference to other major historical conflicts and to find this one, humorously, falling short. -
2020-11
Red Curry Tofu Rice Bowl at Bon Banh Mi in Charleston, SC
Bon Banh Mi is a small local restaurant with two locations in the Charleston, SC area owned by two friends. Like many other restaurants in the area, they were hit by Covid-19 and had to figure out how to continue service in order to stay open. They just recently started offering inside service, however most people sit outside to enjoy their food. Masks are required at all times, except when eating food. -
2020-06
Panang Curry at Gathering Cafe
During the pandemic many restaurants in Charleston, SC were shut down or only offered limited service. Gathering Cafe in Charleston only offered takeaway orders with two tables for outside dining. The restaurant is family owned and has a limited staff because of Covid. They also had a new baby, so in order to keep people separate from the restaurant, a large glass window was installed. They had to do their best to keep their restaurant open while also protecting the new member of the family. -
2020-11
Chef Serigne Mbaye Collaboration with New Orleans restaurant Turkey and the Wolf
Sergine Mbaye a popup chef who owns Darak in New Orleans, collaborated with a famous restaurant, Turkey and the Wolf. He was able to share his knowledge of Senegalese cooking and history. -
2020-07-07
Roy Choi’s Locol is Reborn, Thanks to New Black-Owned Delivery Start Up
Chef Roy Choi has set up a food delivery system that has helped to put money in the city of Watts. It has helped create jobs and opportunities for residents of the community. -
2020-11-05
A Thriving Glass Factory, Melbourne
The glass factory is in the middle of Spotswood, a suburb close to central Melbourne. The factory produces glass containers for many products including baby food, vegemite, beer, wine, jam, and kombucha. They have been very busy this year, thanks to panic buying. One staff member stated that production had been high since March 2020, just like it was in Christmas 2019, the peak season for glass production. Glass bottles are made around Australia as they are quite difficult to transport, so they cannot be outsourced to overseas manufacturers. This facility has around 100 staff. In these images you can see some staff having a break out the front of the business. They are wearing masks in accordance with Victorian (state) laws. In the other image you can also see that the workplace is taking temperature checks to reduce the risk of virus transmission. 37°49'49.5"S 144°53'30.5"E HIST30060 -
2020-04-16
“Is It Ethically Okay to Get Food Delivered Right Now?”
With the advent of the COVID-19 pandemic, people began to grapple with moral dilemmas about the new, deadly situation that they found themselves in. These ethical dilemmas, which are the focus of a brief Atlantic Monthly article by Joe Pinsker, concerned the basic, but important issue of procuring food and drinks, which now ran the risk of infecting and possibly killing innocent essential workers and delivery drivers. To help soothe the troubled consciences of the general public, Pinsker consulted a variety of medical professionals, food scientists, ethicists, and moral philosophers to come up with answers to the ethical questions raised by these new circumstances. These questions included, but were not limited to: “How often should I go to the grocery store?”; “Is it ethical to get delivery?”; “How hard is it to figure out which businesses take good care of their workers?”; and “Is there anything I can do to help the people working at grocery stores, restaurants, and delivery companies?” In his answers to these questions, Pinsker implored readers to listen to the sound medical advice given by local health officials to reduce the risk of transmission and death, as this would protect both service workers and the readers. He also informed readers that it was better to reduce shopping trips to a once a week affair, as the more shopping trips one takes increases the risk of infection and transmission to innocent people. Furthermore, Pinsker advised those concerned about a restaurant or corporation’s treatment of their workers to research online if they provide workers with paid sick leave, and to tip workers a significant amount of money if they do not. Finally, Pinsker told readers that ordering delivery was not inherently unethical, as the money spent on delivery was money that would go into the pockets of workers, who especially need any help they can get during the current pandemic-induced economic recession. In brief, the questions presented and Pinsker’s responses provide an illuminating snapshot of how people grappled with the new moral dilemmas created by the COVID-19 pandemic. They display considerable consideration for the vulnerability of service workers, who are more exposed to COVID-19 than those working from their homes. -
2020-10-27
Adapting the DiamondBack Café on campus
These are photographs taken of the DiamondBack Cafe at St. Mary's University-San Antonio in the era of COVID19. The DiamondBack Cafe was one of St. Mary's busiest student spaces prior to the onset of the COVID19 pandemic. However, much has changed at the DiamondBack Cafe since March 2020 As a resident student at St. Mary's University I have eaten in the DiamondBack Cafe almost every day, and I can attest to just how different it is to eat a meal there. The seats are now all socially distanced six feet apart, and there are signs sitting on the tables and taped to the tables reminding students to keep their social distance. Along with the changes implemented because of social distancing, getting meals has also changed drastically. Meal protocols have changed because of the pandemic. Students have the option of taking their meals back to their doors in styrofoam to-go boxes, or they may eat in the Cafe at one of the socially distanced tables. Also, students are no longer allowed to handle their food themselves, rather they are served by employees of the Cafe. Also, some food where that had previously been open food has been changed. For example, the sandwich station which used to be made to order, was for the majority of the semester, replaced by premade sandwiches in to-go boxes. Much has changed in the Diamond Cafe, and it feels different to eat there too. There have been a few times when I have been the only student in the Cafe, which is especially weird. However, everything that has been done is necessary to protect the health of students and faculty. -
2020-10-30
Shopping Online
With the ongoing pandemic, it has become safer to stay indoors rather than venture out into public often. Because of this many people elect to do their grocery shopping online and have their food delivered to avoid the crowds of the stores. -
2020-10-30
Food donations during the pandemic
This tweet is from the St. Louis Area Foodbank urging people to donate food to their organization. Due to restrictions from the pandemic, the food bank offers contactless pickup, allowing citizens to drop off their donations without risk of getting sick. This allows them to help their communities without spreading the virus. -
2020-10
Using downtime to cook
I’ve always enjoyed cooking, but between working and going to school full time, I often find it very hard to find the time to try new recipes. When I was furloughed from my job for a few weeks, I used some of that downtime to try exciting new recipes. This picture is of my sister-in-law Elise’s pasta and sausage dish that she makes. Since it is my favorite meal, I made it myself a few weeks ago and it was fantastic! -
2020-03
Going to The Market During COVID-19
During the COVID-19 pandemic the only time most people left there houses was to go to a market to get food once and awhile. In my house one person would go once a week and everyone always wanted to be the person to go. We would have a shopping list that everyone would write what they wanted and the person selected would have to get everything on the list. During to the market it felt like no one was on earth anymore. The roads were empty with no one insite. The markets were the busiest place so they had to restrict the number of people inside at once. While inside the market everything felt so dirty because you would constantly think about “was this touched by someone who had COVID.” This is important to remember because this is the only place people went during the pandemic and it made them happy just to get out of the house. -
2020-10-27
Driving during COVID
The first time I went driving after March 13th was to drop off groceries to my aunt. The freeway was empty with very few cars on the road. It was very peaceful being alone on the road. I heard the music from my car but not alot of other car engines. -
2020-10-27
The smells, sounds, and flavors of my house.
On march 19 california issued the stay at home order. That was 222 days ago exactly and over that time me and my family have spent the majority of it in our homes. We have spent this time doing many things, I have spent quite a good amount on my guitar, which I have just recently been able to pluck out the right notes that don't sound too bad, my brother and I have filled our house with the constant aroma of tea through making it so much, and my dad has made some of the best food I've ever tasted in those last 200+ days, just recently he made a cauliflower soup that took 6 hours of work, However everyone including him agreed it was well worth the effort! Both my mom and dad have been fortunate enough to spent the quarantine working and during the days you can be sure to hear either of them on an important call. -
2020-04-04
Homemade Potstickers
I woke up Saturday morning feeling drained after 12 hours of sleep. As a teenager in the middle of a pandemic, I had nothing to do except to fix a messed up sleep schedule. I got out of bed at 1 PM and decided I would not do anything that day. I was ready to be back in bed and binge Netflix. Suddenly my sister along with my mom and dad and cat burst in my room and told my tired self that we were going to make potstickers. UGH. I told them to go away and that I was busy. An hour later I could smell something coming from the kitchen, something delicious. I could hear my stomach rumbling and I was ready for some food in my belly. I went to the kitchen and saw that the first batch of potstickers were done cooking, they looked perfect! The dough after being pan-fried became crispy and golden brown, and the inside was warm and flavorful. I wanted to help make more (so I could eat more) and turns out, folding potstickers is not as easy as it looks. In comparison with the rest of my family’s, my folded potstickers looked like a total disaster. At least it still tasted good! I didn’t watch Netflix for the rest of the day and I’m glad I didn’t. The time I spent with my family that day will forever be part of me and I hope my family in the future will make even more memories together. -
2020-10-12
Loud noises and Quiet Cooking
There are two things that have marked this pandemic for me: sound and smell. He sounds of slammed doors from a very bored, angry, unsure ten-year-old boy and the smell of my late-night cooking. As a 10-year-old, he felt set adrift, when schools closed, and he couldn’t go play with his friends and they couldn’t come here. How do you explain the concept of pandemic to a kid without scaring the crap out of them? Because he was slamming the door to his room almost anytime he was spoken to, the dogs, of course, had something to say about it, because, well, they’re dogs. So, most of the day, there was slamming doors, constant barking, yelling (him), more yelling (me), crying (mostly me) and just really wanting some peace. So, I began to cook. Stock, one of the first things I learned in culinary school. Tomato sauce. Pasta. Cookies. Bread, and no, I didn’t get on the sour dough band wagon. And I would do this late at night. When it was quite and cool. Filling the house with the rich smells of food. Meals that have been frozen, stock that has been frozen or canned, cookie dough stashed away to make cookies later. I could think while I cooked. It was and is, my de-stressor. The picture is of one of my creations – “Ravioli Lasagna” – basically, using fresh ravioli (this is ricotta and spinach) as your lasagna “noodle”, layered with marinara, mozzarella and sweet Italian sausage. -
2020-03-14
A life of unpredictable moments.
During the time of our spring break in 2020 we were headed to Florida with a bunch of friends and my brother who was in high school but got switched to online 2 days before. During that time the pandemic really took off. While we were there everything got shut down in Florida and in Ohio, nervous about if we were still going to be able to make it back to Ohio. In case of a travel band. We were confused and was kinda upsetting while we did have a pool in our back yard everything was getting shut down, the beaches, parks restaurants and basically the whole state of Ohio back home. The thing that was good to come out of this was my younger brother then a senior in high school was able to last minute come with us because his school went remotely. While we spent that whole weekend in the pool and ate the only restaurant that seemed to be running while everything was closing down. -
2020-08-22
Stephanie Berry Internship Portfolio
Before starting this internship, I had little to no knowledge of working behind the scenes in public history. My focus is on public history, but I am still learning the ins and outs. I learned many valuable lessons on not only public history but also working with the public in an academic field. For me, some of the most useful parts of the internship were the oral histories and the ethics of the archives. I learned about the importance of transcripts and how much work goes into recording oral history. When it comes to ethics, I am still learning, but I am grateful to have experienced how JOTPY protects people's privacy and sensitive information. I am now aware of when and how to redact sensitive information and the best practices for redacting in an archival setting. I am more aware of the best file types to use when preserving digital items. I am eager to learn more about the digital side of public history from Omeka to apps. I chose to preserve the impact of the pandemic on the food industry, food habits, and body image because of my tie to the industry, my interest in food history and fat studies. It has been a difficult topic to work on, but the experience I gained working on the Foodways collection has been priceless. In hindsight, I wish I had chosen a more relatable collection because I often felt like I was alone in left field. Other interns were able to share and exchange items, that did not happen with my collection as much as others. Besides a couple of interns, I did not get the chance to network with others. Food is a relatable subject, but the industry is not. I found areas that I need to develop, including my networking skills and being confident in what I bring to the academic table. I gained a lot of confidence in my abilities through this internship, and I am grateful for the areas; it helped me see where I have room to grow. As a student with learning disabilities from a non-academic background, I was the fish out of the water, but so many of my skills did translate. The internship also gave me the push I needed to leave my comfort zone and view myself outside of the industry I've been working in for decades. If I could keep working on this archive, I would in a heartbeat, I am grateful for all that I have learned this summer. -
March 16, 2020
Students Stocking Up for the Quarantine
This was the last day we spent on the same campus. At the time we didn’t know it was going to be goodbye. We were all trying to stock up on what we needed for a couple weeks to spend some dining dollars [on campus cash equivalency]. Clearly as RIT students we had our priorities in order. One of my friends had a basket full of Monster Energy Drinks, and the other had armfuls of boxed pasta. -
2020-04-17
Life In Isolation: The Coronavirus... Moses Meingati
A virtual exhibition by the Evansville Museum of Art, History and Science -
2020-04-17
Life In Isolation: The Coronavirus... Kakuru Raymond
A virtual exhibition by the Evansville Museum of Art, History and Science -
2020-04-17
Life In Isolation: The Coronavirus... Joseph Ole Mpoe 2
A virtual exhibition by the Evansville Museum of Art, History and Science -
2020-03-17
A French Pandemic Diary
This is a diary of the COVID lockdown in France. -
2020-07
DOS REALIDADES DIFERENTES CON EL COVID-19
En el Perú las realidades sin diferentes, las cuales han vivido de manera diferente la cuarentena en este reportaje se muestra las dos caras de La moneda. Se muestra que las personas de recursos bajos no comen lo mismo que personas que probablemente tienen mayores recursos en este caso se ve que una mujer come arroz con huevo o ollas comunes mientras alguien pudiente como tallarines con salsa y pollo además que no lo preparan ellos sino lo hace otra persona que ellos pueden pagar incluso aún en estos tiempos. Se muestra también que en la actualidad las ollas comunes se han multiplicado a niveles no vistos desde la década de los 80's y 90's. De igual manera se puede observar también como las personas de bajos recursos no cuentan con trabajo, nadie los quiere contratar en sus empresas además había gente que incluso solo vendía papa con huevo en las calles y actualmente no lo pueden hacer por que aún no lo tienen permitido. En cambio las personas con recursos mayores trabajan desde casa (teletrabajo) , se muestra también que incluso no cuentan con agua ni alcohol para lavarse las manos a lo que la otra cara de la moneda siempre tuvo agua en sus casas y incluso llevan botellas de alcohol en gel para desinfectar sus manos en cualquier momento. En Perú y en este caso en Lima se muestra una población muy desigual que en estos tiempos indican ellos mismo "no podemos quedarnos en casa por que si lo hacemos nuestros hijos no comen". -
05/14/2020
Rise Rusher Oral History, 2020/05/14
This interview is part of a collection compiled by Glennda McGann for the COVID-19 Oral History Project -
2020-03-31
Plague Journal, Day 18: What if the war comes?
I've been keeping a Covid-19 journal. Here's my latest entry, discussing my father, parsimony, war, and toilet paper. -
2020-06-18
PROTESTAS EN PLENO COVID-19 -19
En la ciudad de Arequipa Policías reprimieron a comerciantes de la plataforma Andres Avelino Cáceres el cual abastecía a la ciudad de verduras, frutas , carnes y demás alimentos así mismo allí trabajaban ambulantes, carretilleros, personal de limpieza entre otros. Ellos piden trabajar, luego de que el centro de abastos esté cerrado más de un mes y nadie puede tener acceso. Muchos no tienen de qué más vivir ya que no todos son mayoristas y algunos viven del trabajo diario. -
2020-03-17
Plague Journal, Day 4: Existential Collapse
I'm a Brooklyn journalist starting a Covid-19 journal, after beginning physical separation on Friday. In today's entry, a social media acquaintance warns of psychological weirdness in the near-future; Trumpian statements send the stock market plummeting; and I take a walk around Bed-Stuy to wash my eyes, clear my circuits. -
2020-06-01
“Foxwoods Donations Will Help Feed Many During Global Crisis”
“Foxwoods’ efforts during the COVID-19 crisis are part of a long-standing relationship with United Way of Southeastern Connecticut. Due to current global conditions, the food bank has seen a significant increase in demand, but a decrease in contributions. Foxwoods hopes the effort will aid the demand and inspire others who are in position to do so to help out their community.” -
2020-06-04
June 4th and the store is still low on supplies
I was hopeful that the stores would recover quickly from the panic buying taking place in March. But here we are in June and the local Walmart, once restocked only stays that way for a day. For a while my neighbors were trading supplies, toilet paper for sugar, garbage bags for dish-soap. But at this point it is getting frustrating. I always had my favorite brands before all of this started. Now, I am lucky if I can even find a similar product. I left the store on June 4th just happy I was able to find cheese at all. Every recipe I cook tastes a little bit off because I had to replace one or two ingredients. I just don't understand all of this. I heard that farms are dumping milk and killing off their entire farm. Meanwhile we are being told there is going to be a meat and dairy shortage. Hopefully things start to look more normal now that they have re-opened California. We are supposed to be going to stage four soon. -
2020-04-18
African governments mobilise to keep people fed during Covid-19 lockdowns
"Lagos State Gov. Babajide Sanwo-Olu announced an Emergency Food Response as a means of supporting indigenous and other vulnerable persons." -
2020-06-08
Cooped-up Gatineau residents flocking to new hobby: backyard chickens
While Ottawa itself does not allow backyard chickens, its sister city of Gatineau, across the Ottawa/Outaouais River does. As with other locations, the pandemic has led to a spike in the raising of chickens. This can be attributed to the sense that people finally have the time to take care of the birds and a feeling that during difficult times the ability to be self-reliant and 'get back to basics' is safer than relying on supply chains and big stores. -
2020-04-23
House of Hope Food Pantry Donations
This Facebook post by House of Hope Food Pantry in Wakefield, Virginia showcases some of the donations made to the food pantry following the outbreak of Covid-19 -
2020-03-20
COVID-19 Tip
During March, there was fear of food shortages. This person posted “tip” that if food runs out, go to a Bernie Sanders supporter’s house, as they will not have a gun to defend themselves. This demonstrates how early into the pandemic, there as already politicization. This was shared on http://reddit.com/r/insanepeoplefacebook, but someone who referred to it as an “insane tip.” -
2020-04-12
Labelling
During Covid-19, I tend to buy many food at once, so I need to label food to prevent them from going bad. -
2020-05-01
How we get food everyday
This is how we get food everyday. They left at our door, and we went down. We never met each other. -
2020-05-31
FDA Loosens Labeling Rules
Consumers have seen a shortage of ingredients and food like yeast, beef, or eggs. The same goes for food companies. The article by Food & Wine addresses how the FDA has loosened its regulations on ingredient substitutions due to the coronavirus pandemic. While some of these substitutions may seem inconsequential and even good, like not bleaching bread flour because the bleaching agent is out of stock. Why are we still bleaching bread flour anyways? The issue is how this will affect ingredient substitutions in the future as there is no set end date for these new rules. Wiggle room with ingredients can get dangerous for consumers, and while it may be necessary for the moment, it will have an effect on our food in the future. -
2020-05-31
Empty Restaurants
As COVID-19 gaining more and more attention, restaurants begin to close down due to governmental restrictions to prevent public gathering. With the image of empty restaurants with tables and chairs being put up, these restaurants' funding are also slowly going empty. The attention to these restaurants are so important especially during the pandemic because we need these restaurants to survive otherwise all we will have left are food chains such as McDonald's. -
2020-05-24
Socially Distanced Best Friends
After months of our parents not letting us see eachother due to COVID-19, me and my best friend decided to hang out in my front yard. She brought over boba and food from Ding Tea (our favorite), and we ate together 6 feet apart, as we watched the sun go down. When we decided to get near eachother for pictures, we were cautious and made sure to put on masks to be safe. -
2020-04-09
Behind Closed Doors
During this scary time, I was able to create a youtube channel to channel my cooking skills and share it to the world. I was able to stay calm while cooking during this time, and I came up with loads of new recipes to cook, and my channel is called "Kooking With Khang" -
2020-05-12
Williams group helps with food delivery to Navajo Nation as COVID cases at 2,757
"The caravan then brought the final third of supplies to the Navajo Nation Emergency Medical Service strike team situated at the Tuba City Fair Grounds. The crew has been actively sorting and distributing donated food and water. " -
2020-05-26
Isolation Entertainment
A photo showing a slice of quince and apple pie and the set-up for the board game 'Wingspan,' both symbols of the happier moments of the pandemic for me. Staying at home has given me the opportunity to make ridiculous amounts of pie - something I've always wanted to do - and play ridiculous amounts of board game, which I've always loved. It's important to find things to enjoy right now, and these are some of mine. -
05/26/2020
Eat well Tasmania Survey results
Pdf summary of recent Eat Well Tasmania food habits survey -
05/18/2020
Feed The Musicians Friday Fish Fry, Sweet Lorraine's, New Orleans, LA
A Facebook post promoting a free fish fry for New Orleans Musicians at Sweet Lorraine's Jazz Club during the COVID-19 pandemic. -
03/26/2020
Little Free Library
In response to worries about shopping and access to food/paper goods, the Middlebury Little Free Library, which normally holds books, was switched over to a Little Free Pantry, where people could donate or pick up grocery staples. -
04/25/2020
Long Line For Food Bank-Fairplex Pomona
This is a photo I took from my phone while inside my brother's car as we waited in line for over two hours to reach the food bank on April 25, 2020 at the Pomona Fairplex -
03/18/2020
Order take out food, get free toilet paper
As it became increasingly clear the coronavirus was going to effect the United States people began stockpiling food and other supplies, especially toilet paper. It quickly resulted in no store, online or brick and mortar, had toilet paper in stock. As restaurants tried to quickly shift to pick up and deliver as their only options for remaining open many got inventive with how to attract customers. This restaurant, on the square in Georgetown, Texas, like many others, offered customers a free roll of toilet paper with their take out order. -
05/19/2020
Franklin restaurant announces it won't be reopening
Franklin is the first high-profile Hobart restaurant to announce that it is permanently closing in the midst of the Covid19 pandemic. ABC News online describes Franklin as "one of the restaurants that helped build Tasmania's reputation as a foodie hotspot". While many locals dined in once or twice (usually on a special occasion), the venue relied almost completely on interstate and international visitors - a meal at Franklin, with a constantly changing menu of ever-surprising, (sometimes slightly ludicrous) locally sourced ingredients and a fabulous natural wine list was a must on the high-end MONA visitor circuit. I had the best glass of pinot noir I've ever tasted at Franklin. The general consensus is that the demise of one of Tasmania's most ambitious and well-known restaurants - perhaps the first major casualty of Hobart's food scene - is a portent of things to come. Covid19 will likely spell slow inexorable disaster for much of the hospitality industry here. With Tasmania's borders closed for now, it is an unfortunate reality that our most visionary and daring restaurateurs will likely be the hardest hit.