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How Greeks Are Coping With Capital Controls

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Greece: A Lesson in Reslience

George Kakazanis looks out across Halkousti harbor, 25 miles north of Athens, contemplating the past. His restaurant, To Kyma (The Wave in Greek,) was founded by his father over 70 years ago before passing to him. For Kakazanis one year sticks in his mind.

“Catastrophe struck in 2010,” Kakazanis says as he sits in a dining room bereft of customers. “In 2010 we would make 10,000 euros on a typical weekend. Now, in 2015, that's dropped to around 700 euros.”