PUBLISHED JULY 7, 2020
July 6, 2020
After weeks and months of ups and downs -- opening this and closing that, getting mixed messages from our leaders, reading ever-changing information about how the virus infects, what it does to the body, and how it may mutate -- it has become clear that no one really knows. There is no timeline, no blueprint, and no master plan. Couple that with the tug of war between racial justice and white supremacy -- people standing up for what’s right being met by a backlash of fear, anger and hatred from those who derive their privilege from the status quo-- and you see that everything hangs in the balance.
My game plan is to hunker down and continue trying to navigate this reality, while keeping both feet planted on the right side of history. As for the day to day, I expect the unexpected, such as: talking down a stressed and irritable customer, having a car run a stop sign and bang up our delivery vehicle, shooing away (and handing $5 to) a panhandler sans mask that breathes into car windows, tracking down staple ingredients that suddenly become unavailable from our suppliers, confronting subtle and not-so-subtle forms of racism, helping others with their fears and anxieties -- all while remembering to breathe. I add these things to the normal list of all the things required to run a restaurant-- scheduling, equipment maintenance and repair, paying bills, doing payroll, tax reports and the like.
We are getting close to the four-month-mark since corona took hold. And miraculously, there is good news to report: our business continues to do well. I could not be more grateful that you all are staying with us. We are lucky to have the challenge of keeping up with ALL THAT FOOD. Our ordering and staffing increase by the week. It’s almost impossible to have too many employees on in a given shift. Every payroll brings a round of raises.
It has now been three weeks since we started serving food at our outdoor tables, and it has been a good experience. We have 14 socially-distant tables lining the sidewalks and on the patio, with bottles of hand sanitizer in lieu of condiments. Most of the tables fill up during meal periods. The vast majority of our business, however, continues to be takeout and delivery. We miss the live music, yet it’s still a nice vibe with all the flowers and umbrella tables. And it’s wonderful to see our guests again. We have no plans as of yet to open our dining room. That move could still be months away and falls into the category of “impossible to plan for.” Ditto for the re-opening of The Lunch Room Diner. That wonderful little space is very much on my mind, yet the time is still not right to make a move.
I will end this post with a list of things I’m grateful for:
My employees, first and foremost. I could not ask to be surrounded by a better group of human beings.
All of you, for continuing to put your trust in us.
The summertime. It may be hot, but at least it’s summer and we get to be outside with the green things and flowers and birds. Ann Arbor is so beautiful in the summer.
Good health. To date, everyone in our Detroit Street circle has remained healthy. Knock on wood.
The Black Lives Matter protesters and everyone who is doing anything to further the cause of racial justice.
Thursday June 25
It’s been a while since I last wrote. Eighteen days -- a record. Blame it on COVID-era craziness. It’s difficult to find the time and clarity-of-mind to write when the world spins and tilts at the wrong speed and angle. How do you make sense of your world when the things you take for granted -- like hugging your friends, making plans for the future, and being a citizen of a democracy – are upended? Every day I set out to navigate a ship, blindfolded, through shark-infested and iceberg-filled waters. Then I go home and try to make sense of it all, then toss and turn through the night with weird dreams and get up to just to do it all over it again. Is anyone else feeling this way?
I know. That’s a whole lot of sharing and it’s kind of grim. But this is our current reality. We are simultaneously “re-opening” society while COVID cases spike around the nation, and are now increasing in Michigan. It’s a constant and politically motivated push and pull. There is no uniform message; the rules and responses vary from county to county and state to state. Our national leadership is so deeply lacking that European nations are banning travelers from The United States. Public health workers, facing death threats for attempting to enforce safety standards, are quitting in droves. And our president is seemingly concerned with nothing beyond his own re-election.
Of course, there are bright spots. Like Detroit Street Filling Station. The flowers bloom, the birds sing, guests dine outdoors and enjoy themselves, people share warm sentiments, and SO MUCH vegan food gets prepared and sold. In fact, in some ways there is reason to be ecstatic. Business is good at both Detroit Street and at The Lunch Room Bakery & Cafe. It is so good that all staff just received bonuses. The amount given was determined by the number of weeks worked throughout the pandemic. The majority of our 35 staff members have been working all 14 weeks, and received $210 apiece.
Speaking of staff – they are the brightest bright spot. Our crew is upbeat, professional, responsible, caring, and accountable to the business and each other. And to a person, they are a pleasure to be around. It is because of their hard work that our business is succeeding. So, to the workers goes the spoils.
Unfortunately we had two employees relapse on drugs or alcohol since my last post: a server and a dishwasher. They represent staff relapses numbers 7 and 8 since mid-March. Both individuals were rock-solid workers with exemplary attitudes and great personalities. They were well-liked by their peers. And both succumbed to their addictions. One is in the hospital and the other’s whereabouts are unknown. Their absence has left holes in our operation – both logistically and emotionally. I’ve been told that this recent period has been particularly tough on those in recovery. There are numerous stories about people in the local recovery community who made it through the first three months, only to relapse in recent weeks. I can only guess that the growing length of this stressful period, with no real end in sight, is to blame.
We are also grappling with a racist incident that happened on Detroit Street, just down the street from the restaurant after we closed one night last week. Two of our managers who were walking out after they finished closing duties caught the tail end of it. Apparently there was a pick-up truck and another vehicle full of men in red MAGA hats yelling racial epithets and threats at an African American woman. She had walked away, down the street toward the restaurant, and told our managers what happened. She called the police and was on the phone while our managers approached the vehicles. As they attempted to take photos of the license plates, the vehicles backed out. The occupants had placed a water jug behind their wheels, which created a loud explosion and watery mess as they drove over the jugs and sped away. I can’t stop thinking about the cruelty of their actions, and the fear it instilled in the woman who just happened to be walking down the street. Although I wasn’t present, I am livid. How dare people behave like that? It brings home the terrible reach of racism. It is inescapable. I only wish I could find the woman who was the target of the verbal assault and apologize on behalf of all of us.
Now back to some bright spots: flowers, birds and vegetables. As you probably know, in early May we started selling seedlings and hanging baskets from Goetz Family Farm and Greenhouse. This past week, our supplies dwindling, we packed up our plant store for the season. I planted the remaining seedlings around the restaurant where they now attract birds and butterflies. One house finch made a nest in a hanging begonia basket; as of today, four chicks have hatched! [ See photo below] The sparrows swoop in near the tables to clean up leftover crumbs. And an occasional swallowtail visits the pansies and geraniums. I planted six moon flowers around a tree on Catherine Street and their large, showy, fragrant blooms brighten up that stretch of sidewalk. And we are looking forward to the return of live music! Our tentative plan is to have two of our house band (Djangophonique)members perform on the patio this coming Wednesday night for a return of Hot Jazz and Wine Wednesday. Stay tuned for further music announcements.
Just-hatched house finch chicks in a nest built in a hanging basket on our patio.
It’s also far enough into the growing season that local farmers are harvesting vegetables – lots of them. Asparagus season has passed. Now we’re on to cucumbers, beets, onions, zucchini, summer squash, snap peas and more. We put much of the fresh produce into our garden vegetable borscht, which has become the mainstay of my personal diet. Soon there will be tomatoes, which together with fresh local cucumbers, red peppers, onions, and basil will make a delicious gazpacho that we will sell as long as those vegetables last.
Day by day, we take the bad with the good. You may wonder why I am telling you all of this. Part of it is self-serving. Creative output helps heal the soul. Another part is I feel it is important to chronicle this time. What I see and hear and experience from my little triangle of the universe is a slice of the larger story of what we are all experiencing in one form or another. One can only hope that from this period we will learn and grow and improve and learn to respect and care for one another and achieve real and lasting social justice.
Sunday June 7
In the week since my last post:
The governor expanded the state’s gradual re-opening.
One staff member, Erika Riaño Mojica, contributed a blog post (see thelunchrooma2.com/dispatch)
One more staff member in recovery had a relapse and disappeared from our crew.
Finches have constructed nests in two hanging baskets on our patio.
The nationwide protest movement has continued, grown, and begun to produce real social change.
Moods are lifting, people are out and about, and the weather is nice.
Strong sales continue on our little corner of Detroit and Catherine Streets.
Change is a funny thing. It is constant, but always takes us by surprise. Speaking for myself, I try to anticipate and plan for change -- but it often takes unexpected twists and turns and is almost never easy.
The biggest change on my mind is the partial re-opening of restaurants set to begin tomorrow. For numerous reasons, we are taking it slow. We are continuing with carryout and delivery, and our dining room remains closed. BUT… we have plenty of beautiful outdoor seating where you can eat your carry-out order. Tomorrow we will start serving cocktails and other beverages, plus desserts, to those who wish to sit and enjoy. We’ll see how this week goes, then consider further steps toward re-opening. This decision to go slow was arrived at with input from all staff members. First and foremost, I have to make sure they are comfortable with what we are doing.
Personally, I feel a cloud lifting. Maybe I’m just used to this new reality, maybe the reality is getting better, maybe I’m uplifted by all the people who care enough to protest racial injustice. In any case, it’s a welcome relief and makes it easier to get up in the morning and give it my all.
This post will be short as it’s time to head in and meet with our cooks. Then I will enjoy a glorious afternoon and evening off. I hope everyone out there is doing ok. Come by Detroit Street if you need something… a kind word, a smile, a meal. We are still giving away food to anyone who needs it. If that’s you, just order and request the “industry discount.” There will be no charge and no questions asked. Peace out.
Sunday May 31
How can we be so united, yet so divided? The shared experience of living through COVID times certainly creates bonds. You can look at just about anyone and see your own anxiety reflected in their eyes. The question “how are you?” gets a response “you know, fine, all things considered.” We are only “fine” in a limited way. You can only be so “fine” against a backdrop of pandemic, fear of one another, economic catastrophe, crazy unemployment, and now… our country burning.
For despite our shared experience of stay-at-home, COVID fears, ennui, anxiety and job worries, there is a social ill that divides us: racism. Racism is, I believe, our country’s original and greatest sin, and is the backdrop for today’s perfect storm. Take decades of racial injustice and heap onto that a horrific instance of murder by police -- plus repeated cases of abuse or killing of blacks by law enforcement or vigilantees -- and add a dose of anxiety, jitters, frustration and boredom, then ignite it all with crass, dishonest and provocative statements by our so-called commander-in-chief -- and boom. Our cities go up in flames.
So… sitting here on our little corner of Detroit & Catherine Streets, where flowers bloom and birds sing and grateful customers pick up to-go orders and leave generous tips, and business hums right along, it is impossible to feel at peace. I am constantly reminded of our shared humanity -- how we are social creatures, and not islands unto ourselves. What’s happening in Minneapolis and Washington DC and Columbus and Raleigh and Detroit impacts us right here. And we impact it. We have all allowed inner-city schools to fail. We have allowed urban neighborhoods to decay. We have allowed police departments to racially profile and the courts to fill the jails with racial minorities. And we have allowed a monster to enter the White House, where he continues to tear us apart.
Since the start of the pandemic, and really since the start of the restaurant, I have grappled with the question of how to stay relevant. Given the limitations of operating in the food service industry, where margins are razor thin and obstacles present themselves at every turn, it has been my goal to model responsible business behavior and to give back. That includes things like employee pay and benefits, hiring practices, and fundraising for nonprofits that help vulnerable populations. But now, staying relevant seems more challenging than ever.
A few weeks ago, when Trump again threatened to cut off funding for the World Health Organization, I thought we should have a WHO fundraiser. Sure, it would produce a tiny drop in the bucket, but at least it’s DOING SOMETHING. I met with our events coordinator/ house musician extraordinaire Andrew Brown, and we came up with tonight’s live/livestream patio concert and WHO fundraiser. As I am writing this, I am texting with Andrew about how to use tonight’s event to also raise funds for an anti-racism organization. Tune in tonight and see how we do.
Now a bit about the restaurant. Detroit Street is doing incredibly well, all things considered. In addition to strong sales, we fundraised the $500/week (and then some) to support our end of Tea Haus’ free school lunch program. We continue to sell all the seedlings and flowers that Goetz Family Farm brings us. Our staff members perform admirably; and when there are hiccups, our managers handle them effectively. Personally, I have been able to let go of much of the hands-on work and take a little time for myself. I also have time to concoct and implement ways to stay relevant.
Four of our staff members in recovery are currently out, having relapsed. Some have tried and failed at treatment. One has left the state. And there is one who hopefully will find a successful path back to us. A team of staff members -- several of whom are in recovery themselves -- have been grappling with a policy that protects our recovery-friendly workplace, while setting guidelines and assistance for those who relapse. Always a difficult proposition, this task is made harder by COVID-era considerations.
As for the future, there are still no real answers. Guests ask us when we will “re-open” and former staff ask about returning. In response I think: a) we are already “open” in a way that feels real, albeit limited, b) there has not yet been a “re-open” date announced, c) I have real concerns about a limited re-opening that could cost us more than we would gain in money and health, and d) my stressed brain is having trouble grappling with it. It’s difficult to throw yourself 100% into a certain model, while dabbling a toe in a whole different model. So… I don’t know. Ask me next week :)
It is my hope that soon this blog will feature other writers. I am encouraging staff members to share their experiences with you. Look forward to hearing from them soon.
Sunday May 24
Today marks the beginning of summer weather. For the first time, the AC is on in the kitchen. I’m writing this from Detroit Street’s plant-filled patio, where the ceiling fans are providing a much-needed breeze.
Along with the heat comes plants and produce! We just received 30# of fresh-picked asparagus (which we braise with lemon-”butter” and top with miso-walnut parmesan, yum) along with for-sale tomato plants, red bell pepper plants, and numerous herbs and flower pots. The Goetz family farmers bring us the goods and we sell them. And eat them. My favorite meal is braised asparagus and grilled Brinery tempeh atop a garden salad. The world feels right when I dig into this dish.
The biggest topic of conversation over the past week has been re-opening. The recent governor’s order, which allows for the limited operation of retail stores locally and restaurants in northern Michigan, has sparked questions about our own re-opening plans. That is a tricky question, in response to which there are more questions than answers.
On the one hand, we want to get back to being a real restaurant! Our staff miss the hubbub of a busy dining room. Our bartenders are anxious to once again serve up beautiful cocktails. The musicians are tired of practicing at home and are ready to perform on the patio. Even the cooks say they miss looking out the service window and seeing all the guests. For my part, I certainly miss the party atmosphere that characterizes busy nights. There is a magic in those moments that’s hard to describe and impossible to replace.
On the other hand, change is hard. It took a lot of effort to transition to all carry-out and delivery. And it will take an equally great effort to transition back to full-service. On top of that, there is fear and anxiety. We -- us and you --- can’t just flip a switch and become comfortable with the dining experience. How will it feel for diners to sit in a sparsely populated dining area and be waited on by servers wearing masks? Will that be enjoyable? Do patrons want to be quizzed about their health at the door, and to have to use hand sanitizer or wash their hands? Is there any protocol that will make restrooms sufficiently sanitized to prevent the spread of illness? Is it economically feasible to open up for service to a limited number of guests?
Perhaps fortunately, those questions are on hold for at least another couple of weeks. We will closely watch the outcomes in areas where re-opening is already occurring. By listening to experts and our own clientele, we will hopefully know when the time is right to take steps toward dining-in.
Now, back to the present. All of us on staff here remain focused on doing the best we can with our current systems. That means paying attention to: food quality and efficiency, timely food delivery, tweaks to our online store to keep it current and user-friendly, tasty dinner specials and drink mixes, mouth-watering baked goods, lots of garden plants, and friendly curbside service. Our merged Lunch Room/Detroit Street management team grows more cohesive by the week. Kitchen managers and front-of-house managers all take their positions seriously. They ensure smooth operations all the way around. I’m proud of the way they have tackled complicated and potentially thorny issues with integrity, resolve and compassion. I couldn’t be happier about all the personal growth that has taken place here over these last several weeks.
I also marvel at the receptivity and generosity of our customer base. In my last post I wrote that we were starting to help Tea Haus with their free-school-lunch program. When we asked “how can we help” they said “order us peanut butter, jelly, and chips from your suppliers and we’ll reimburse you. And bake cookies once a week if you can.” We have now baked and donated 200 cookies twice, and procured the requested supplies. When Lisa McDonald -- the amazing philanthropist/activist owner of Tea Haus -- brought up methods of reimbursing us for the supplies, I said: “wait -- let’s see if we can fundraise that.” I calculated the supplies & cookie ingredients cost us a little over $500/week. One post on social media ]has already raised about $1200 -- enough for two weeks plus. And the donations keep coming in. Honestly, I love this community! Your eagerness to help is a powerful antidote to the anxiety and fear so prevalent during this time.
Tomorrow is Memorial Day. I let staff decide if we should close or not, and the unanimous response was to take the day off. So we are going to regroup for the day and hopefully relax and enjoy ourselves. Everyone on our staff deserves that. And hopefully all of you can enjoy the day as well. Let go of the stress and experience the good things in life.
Sunday May 17
All week, I’ve been thinking about what I wrote in last Sunday’s blog post. I went down a few emotional rabbit holes that day and the next. The course of events is too large to fully process and respond to, and grappling with it all can become debilitating. The question I’ve been trying to answer is how to chart a course-- both personally and professionally -- that feels reasonable, responsible, tolerable, and meaningful.
The simple, two-pronged (and obvious) answer made itself clear: keep the business healthy and help those in need.
What does that look like? First, for the business. The priority, as always, is on personnel: daily checking in on everyone’s physical and emotional well-being. And it means maintaining and strengthening the organization. We have weekly meetings with kitchen managers and front of house managers to problem solve, hone our systems, and introduce new ideas. And following the same rule of thumb as in “normal” times -- we can’t just tread water. We have to continually evolve to keep things fresh, interesting and relevant. For instance, our cooks create dinner specials -- both to keep themselves and our customers interested. And we are making three changes to our regular menu this week, plus expanding store offerings. To our regulars: we don’t want you to get bored with your choices!
Our partnership with Goetz Greenhouse & Family Farm continues to be a personal bright spot. I love the flowers and herbs they bring two or three times a week. It makes our patio smell and look fantastic, verdant and alive! I’m happy to support them by purchasing their goods, and I see the joy these products bring to our customers. Plants are my happy place and apparently I’m not alone.
The next part of my corona-era-survival-guide is helping others, and this past week we were able to up our game in that area. First, we renewed our commitment to providing free food to those who need it. A PR campaign spelled out an easy way to order entrees and/or groceries using the 100% “industry discount” via email. People are starting to take advantage of that. Second, I met with Lisa at Tea Haus. She and her staff have been providing 650 free lunches for school kids per week plus meals for the homeless at Delonis Center for the last two months. That’s amazing! We are now helping them by procuring peanut butter, jam and other supplies; plus we are baking and donating cookies once a week. Another plan in the works is to hold a fundraiser for Al Otro Lado: the organization that provides humanitarian and legal assistance to immigrants and refugees at the border. Last year we raised over $8700 for Al Otro Lado. Now their needs are even greater.
Lots of people ask me about re-opening. When are we going to do it and what will it look like? What about the future of The Lunch Room Diner & Canteen? It’s difficult to formulate answers given all the uncertainties. So I’m answering the only way I can: we are staying the course until compelled to change. As things begin to open up, we will add well-distanced sidewalk tables. And we’ll keep doing everything else that we’re doing at Detroit Street and The Lunch Room Bakery & Cafe -- providing delicious and healthy meals and constantly striving for better. Springtime provides new hope. Within our current confines, we will continue to chisel out new opportunities.