Why Kentucky restaurant owners deliberately flooded their place

In response to the Ohio river floods, the owners of Captain’s Quarters Riverside Grille in Kentucky adopted an unconventional approach: flooding the building with clean water to keep out the dirty floodwaters. Andrew Masterson and his team filled the restaurant with 6 feet of fresh water using sinks and a well water pump, aiming to prevent silt from entering the establishment. By disconnecting kitchen equipment and electrical panels beforehand, they hoped to avoid costly cleanup efforts. Masterson expressed concerns about potential water intrusion through windows, doors, or ductwork if the external water levels surpassed 6 feet