COVID-19's impact on the seafood industry hit Luke Holden and Ben Conniff hard; in March they closed their restaurants and laid off 300 employees. Since then, Luke's Lobster has been able to stay afloat by upstarting an e-commerce website, but their focus remains on sustaining the local seafood economy of Maine. These conversations are excerpts from our <em>How I Built Resilience</em> series, where Guy talks online with founders and entrepreneurs about how they're navigating turbulent times.

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How I Built Resilience: Luke Holden and Ben Conniff of Luke's Lobster

NPR