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When an employee tested positive for the coronavirus,
一名員工新冠病毒檢測呈陽性后，
Mr. Corwin, unable to provide safe work conditions,
由于無法繼續提供安全的工作環境，
shut down production on March 30 and laid off 47 unionized workers — more than 80 percent of his employees.
科溫先生于3月30日關閉了鴨場，還解雇了47名工會員工-——相當于其員工總數的80%以上。
"I'm thankful that I stopped it when I did," he said.
“我很慶幸我當時就停工了，”他說。
"We had one person test positive, and now she's fine."
“我們只有一個人檢測呈陽性，現在她已經沒事了?！?/p>
Mr. Corwin says an operation the size of his can't make it on retail sales alone,
科溫表示，類似他那樣規模的業務僅靠零售仍然無法彌補疫情的損失，
even when the demand for fresh meat on Long Island has risen to height-of the-summer levels.
盡管長島地區對新鮮肉類的需求已經提前上漲到夏季水平。
Currently, one of Crescent's best customers is Miloski's,
目前，Crescent最大的客戶之一是Miloski家，
a poultry farm and meat store in Calverton known for its rotisserie duck to-go.
這家家禽農場兼肉店位于卡爾弗頓，該店的招牌菜是外帶烤鴨。
"Miloski has gone from buying 10 boxes a week to 25 boxes a week," he said.
“Miloski的訂單已經從一周10箱增加到了一周25箱，”他說。
"But I need to sell 3,000 a week."
“但我每周需要賣出的量是3000箱。”
Mr. Corwin said the presidential executive order invoking the Defense Production Act to keep meat processing plants open was encouraging.
科溫表示，總統為維持肉類加工廠的運營，援引“國防生產法案”的行政命令頗為振奮人心。
He is retrofitting his plant with Plexiglas partitions, and has gloves and masks on order,
目前，他正在給工廠配置Plexiglas亞克力隔板，還訂購了手套及口罩，
and is hoping to bring back his workers and reopen in early summer.
希望能藉此召回工人，于初夏時節復工。
But for that to happen, his restaurant clients must reopen and start serving duck again.
但他要復工順利，他的餐廳客戶也需重新開張，開始供應鴨肉菜品。
"Let's hope that the powers that be have the foresight for what's best for us," Mr. Corwin said, "so we can clim b out of this."
“就讓我們期盼當權者有遠見，知道什么對我們最好吧，”科溫說，“因為這樣我們才能走出困境。”
But adaptation is possible, even for the narrowest of farms.
但即使是最狹小的農場，適應疫情也不是全無可能。
Taylor Knapp is the proprietor of Peconic Escargot,
泰勒·納普是Peconic Escget的老板，
a Long Island farm that supplied restaurants with the rarest of luxuries — fresh snails.
他的農場也在長島，農場為餐館供應的是最稀有的奢侈品——新鮮蝸牛。
The snail market, no surprise, has collapsed.
毫無疑問，蝸牛市場已然崩潰。
But Mr. Knapp is also a chef.
但納普本人還是一名廚師。
So over a weekend, he turned his pop-up dinners, held in empty restaurants,
僅僅過了一個周末，他就從在空閑餐廳制作快閃美食的知名主廚
into a fine-dining takeout in the parking lot of a former inn.
轉型成了一個在前賓館停車場制作精致外賣的廚師。
Customers pop the trunk just long enough to receive a six-course meal, a votive candle and a long-stem rose.
顧客打開后備箱，只需等待六道菜加一支許愿蠟燭，一朵長莖玫瑰被放入車內的時間即可返回。
The snail farm is on pause.
蝸牛養殖場已經陷入停滯。
"Thankfully, the creatures we raise have a five-year life span," Mr. Knapp said.
“慶幸的是，我們養的這東西能活5年，”納普說。
"I don't think we are at risk of closing, but even if restaurants reopen in June,
“我并不覺得我們的生意已經做到頭了，但即便6月份大小餐廳都重新開業，
fine dining is going to be changed — if not forever, for a very long time."
高檔美食也無法回到從前了——即便不是永遠，也是很長很長一段時間?！?/p>
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