“ Here you go,” said our delivery guy, handing me the invoice. Five hundred eightynine dollars and thirty-seven cents. More than we made in a typical day. I took a deep breath, trying not to freak out.
Just five months before, my brother Joe, my sister Maria and I had opened Ánimo, a juice and burrito bar, in Haddonfield, the suburb of Philadelphia where we grew up. I had left a good job as the director of sales for a golf course, put a lien on our house and taken out a small-business loan for $120,000 to get us started. Now, the way things were going, we would barely make it another week.
I unpacked the boxes of organic kale, rainbow Swiss chard, juicing carrots, wheatgrass, beets, oranges and fairtrade…
