The New Normal: Adaptations through the Covid 19 Pandemic

In early 2020, COVID-19 forced the world to go on lockdown. Through determination and creativity, many businesses found ways to reinvent their operations to not only just survive through this new normal, but to also better serve their community. Well over a year since the pandemic began, we talked to local food business owners across Michigan who courageously adapted their operations to keep doing what they love.

Coveyou Scenic Farm

Coveyou Scenic Farm 4160 US 131 S, Petoskey

coveyouscenicfarm.com

Resilience

For over 140 years, Coveyou Scenic Farm Market has provided fresh organic produce and local artisan goods to Northern Michigan families, restaurants, and visitors.

As told by David Coveyou, owner of Coveyou Scenic Farm

There are many people who link farmers with the word resilience. It’s this ability of our farming community to adapt, adjust, or just plain work through whatever challenge is put in front of them. This last year that word probably could relate to most of us.

Over the last 146 years, our farm family has watched the changes, challenges and opportunities in agriculture. Sitting on a hill overlooking Walloon Lake just outside of Petoskey, we evolved through the ages to provide USDA certified organic produce to our region. When COVID-19 lockdowns appeared certain to impact restaurant sales, Kathy and I kept our growing plans intact and pivoted to building up the on-farm market and ventured into a new one. The USDA Farmers to Families Food box program was designed to provide CSA-like produce boxes that were distributed through food banks to families in need. Over the summer, Coveyou Scenic Farm put together nearly 18,000 food boxes filled with organic vegetables and produce from other producers including 10 local farms sending boxes to food banks across Northern Michigan.

Looking back, what makes us pleased is the desire people have to buy from local farms. We are so optimistic from feedback of shoppers at our on-farm market. Our expansion to make the market an “All Things Local” shopping experience with local fruit, dairy, meat, bread and grocery changed our market permanently. Over 30 local suppliers now sell through our market in addition to Coveyou organic produce. The explosive growth of our unique unlimited produce Open Market CSA program is another great story.

Yes, all of us have been resilient this year with an expanded focus on healthy and local. That resiliency will make the meals we eat more enjoyable for years to come!

Lakeshore Depot

Lakeshore Depot 560 Fern Pl, Marquette

lakeshoredepot.com

Sharing resources

Lakeshore Depot provides an efficient outlet for customers seeking to purchase local foods. Somewhat of a hybrid between a grocery store and farmer's market, the Depot offers a diverse variety of food and agricultural products from many local producers, processors and farmers.

As told by Mike Hainstock, owner of Lakeshore Depot

Lakeshore Depot was not planned prior to the pandemic. The circumstances surrounding the shut down in early 2020 and potential threats to food supply chains and farm viability illustrated opportunities to improve local food security. So, that’s what we did.

Opening in July 2020, we opened our store on a 'farm stop' model, focusing on local products whenever possible, and limiting our offerings to products produced in the Michigan and Midwest region. Many of our local products are on consignment, which means the farmer or producer owns the product until it is sold. The consignment model for local producers, combined with wholesale purchasing of other items allows us to return a higher percentage of sales to our consignment vendors than a typical wholesale arrangement. One of the biggest surprises has been managing the rapid pace of growth and working to expand our capacity to store and sell products while refining and expanding our operations.

Before we opened, a conversation with Alex from Superior Culture spurred the idea of building a shared use kitchen and food production space. This has proven to be a mutually beneficial arrangement for both parties, by allowing us to share resources, information and the costs associated with building and maintaining a commercial kitchen.

The ongoing and encouraging feedback and support from local residents, farmers and food producers has given me the greatest hope during times of uncertainty. We are contributing economically to the viability of local food businesses and keeping revenues within the midwest region.

Laetus Pullus Farm

Laetus Pullus Farm Beardslee Road, Perry

laetuspullusfarm.com

Collaboration

Laetus Pullus Farm is owned by U.S. Army Veterans Rick & Katy Stone. They started their small farm to grow fresh nutrient dense food for their family, and then decided to grow extra to provide fresh food for others. They sell veggies, eggs, fresh and frozen pastured, organic fed chickens and turkeys, and offer custom wood processing and chain saw blade sharpening.

As told by Katy Stone, owner of Laetus Pullus Farm

This may sound weird, but we really enjoyed 2020 here on the farm. We had more than double the business this year with COVID. With the shutdown, we were able to slow down in other aspects of our lives and ramp up on the farm. After attending several markets throughout 2019, Rick and I decided we were just going to sell from the farm again. We ended up working with 20 other farms off and on this year to sell everything from chicken and pork to herbs, flowers and asparagus.

Some of the farmers just reached out to me once they heard what we were doing and asked if I wanted to list and sell their extra produce. One farm we worked with, Blue Mitten Farm, is a local hydroponic farm. With the restaurants shut down in March, our farm’s lettuce not ready, and demand for lettuce high, it ended up being a perfect match! We worked with them until our lettuce was in and business picked back up for them. We would send customers to each other and at our first couple of markets I sold out of all of our chicken and their products. It was wild how fast it all sold.

For customers who came to our farm market, seeing our rooster, Gonzo, and farmer Rick standing around in his overalls and flip flops was a fun experience! Our customers love knowing about their food and seeing the baby chicks and produce growing. They love staying and chatting with us about what’s going on around the farm. I really hope that people will continue to want to stay connected to the farmers and have learned more skills during COVID.

Saffron De TWah

Saffron De Twah 7636 Gratiot Ave, Detroit

saffrondetwah.com

On the menu

Named Eater Detroit’s’ 2019 ‘Restaurant of the Year,’ Saffron De Twah is a halal, community-oriented restaurant in Detroit. Head to their website to support their community meals, become a subscriber, and to see what's on the menu.

As told by Chef Omar Anani of Saffron De Twah

In the beginning of 2020, you couldn't get a seat most nights at our restaurant. We were doing really well and were launching all of our new stuff. But, even before the mandated lockdown, we knew we had to shut down to be proactive rather than reactive. That was the safest choice for our community and for our staff —it was bittersweet.

Almost immediately, we started feeding people in the food industry because everyone was being displaced. We had tons of food that was going to go in the trash otherwise. Then, we partnered with a bunch of restaurants and the Detroit Free Press to deliver to hospitals, and to the police and fire departments. It just kind of snowballed like that.

We worked with a nonprofit called Brilliant to feed people in need because the food disparity In Detroit is just atrocious. I think I underestimated how big that was. Before I knew it, we were serving 600 meals a day. I had this, "Holy cow, this is insane,” moment. Lines of people were wrapped around the building, so we shut down the takeout again because we couldn't handle the volume in a safe manner. From there on, we focused solely on the meal relief. We also transitioned into working with the Detroit Food Policy Council and Food Rescue. Eventually, we were doing 1200-1400 meals a day for people in need. That work completely changes your mentality around hospitality and food.

To help pay for the free meals, we started a subscription program. Subscribers take virtual monthly cooking classes with us and have the option to pick up a chef tasting box of ingredients to go along with it. It's been pretty popular and each subscription buys one meal for someone in need.

Honestly, in order to survive, we just need business. We need people to order food, to support small local businesses, and to help their community.