If you do hold money in the market you need to decide if it is time to crystallise your losses, or if you have the stomach to sit tight and hope for a recovery.
This is never going to look as appetizing as, say, a steak, but what we need now is some really good chefs and food scientists to get behind the product, make some really tasty dishes.
And so gut-wrenching and ball-busting, that if you don't have a knack for it, it's not a good line of work, because you know, you have to suck to get good.