So, I had quite the interesting day yesterday that started at 3pm with a call through the farm line while I was at the feed store getting straw. It was a reporter with the news who wanted to tell the story of small farms through Covid. As we talked she got more excited by my personal story and before you know it, she was telling me she'd be at the farm shortly along with her cameraman. By 5, she had arrived and I had my doubts as in that 2-hour period, the rain and thunder was quite intense. But seriously, the moment they pulled up the driveway, the rain stopped and the sky cleared.
We walked around the farm, I gave her garden-fresh tastes of unique things she's never heard of before. She pet the sheep and chickens, fed Poche the duckling some pea treats and even got to collect the chicken eggs. Then we sat down on the porch to talk more thoroughly about what this season has been like for me on the farm.
Late last night, I was able to see the report and admittedly felt like the story was put together a bit differently than the telling. And, working with the media in this way, I understand that they have an angle they want to tell and are looking for the pieces that can tell it. This was a personal experience of that and it was a little odd to see how things were pulled apart and then put back together in a different way than I had spoken.
However, today I saw the written article that accompanied the video and I greatly appreciate the way it flushed out more of the details than a 2-minute clip can share. And... a sweet woman called me this morning having seen the report and wanting to buy produce from me or other small scale local farms in order to support us better. So... In that way, I feel like it was mission: accomplished!
Here's the report: https://www.wgrz.com/article/news/local/local-farmers-band-together-to-beat-covid-19/71-6414ab3f-148f-4653-ac2a-9e41bd66699b
Here's the deal with how business on my farm has been this year. It's a mixed bag. On the one hand, more people have become much more aware and conscientious about their food choices seeking out more local resources than before. This is for a couple of reasons: usually because local food is more secure when shipping channels are stopped or borders closed AND secondly because going to a farm or outdoor market feels safer than being inside a store with more people around you, touching things. So for me, my CSA (Community Supported Agriculture) subscription shares increased 3x from last year and even more folks still call me (halfway through the season) to see if they can get shares. This did create some new problems that COVID complicated, namely: how to get the food to all these new people in a safe way AND how to grow, tend, and harvest that much more as a solo-farmer. And, that is where building a solid network of relationships that I cultivate and foster became a HUGE support. Folks like Produce Peddlers Inc.
and Flat #12 Mushrooms
have been immensely helpful in creating a community of support for one another through these times of solving new problems and creating new resources.
Liz had asked me yesterday about that moment when things first started happening with the pandemic that was my "Oh shit" moment. At first, I didn't think I had much of one because I'm the kind of person who takes each challenge and tackles it without too much turmoil. However, at one point early on, my planned intern got halfway here and then decided they didn't want to be here, far from beloveds, during a pandemic and turned around to go home. I had a couple of freaked out days wondering how the heck I was going to implement everything I had planned based on the idea that I'd have some steady help. And, just because a plan doesn't happen in the way I had expected, didn't mean I had to give up on the plan altogether! So, I listed my farm on WWOOF and have had WONDERFUL women here giving immense love and care to the farm all season long in ways that are beyond what I could have imagined!
Yes, restaurants have been suffering and struggling in a very large way. However, many of the restaurants I work with-- farm-to-table style restaurants -- have found creative ways to get food to folks rather quickly through the pandemic with takeout options and eventual outdoor dining. I think we'll see a new struggle come into play in my region as the weather turns and folks need to be indoors. Most likely the takeout options will increase as I think many people are still reluctant to sit inside an enclosed space for a prolonged amount of time. At least, I feel reluctant in that way! And, even with innovative ideas and shifts in business models, I know many restaurants still hobbling along, so I'm not sure what the future of the dining industry will look like.
For my business, the pandemic as really affected things on the level of my bigger plans. This year, I had projected and planned for a significant increase in doing farm-to-table dinners and hosting events such as workshops, classes, gatherings and weddings. With COVID, that all essentially disappeared. When I look at my revenue projections for this year, the increase in events was where I had put the focus of growth for the year. So, in that way... my product sales have increased but the bulk portion of planned revenue is not happening. And so, my steady uprising curve of the past couple of years, doubling or tripling gross revenues, has practically flattened in 2020.
And, as Liz pointed out, I'm a pretty optimistic person and continue to look at what creative and innovative things I can do to build this business in the face of such challenges. I am interested in creating for the long term vision rather than constant short-term pivots and gains over and over again. I slowly grow my roots and sink them deep into the earth-- this is how I try to live my life and grow my business as I believe it provides for a strong and steady foundation. So, this year, I took the idea I had of doing a series of dinners featuring Women Chefs & Women Farmers and turned it into a free online series, Women in Food of WNY. For now, this is not a revenue stream in my business, however I have a plan to turn it into some kind of a larger event later on down the line and I feel like this series is creating interest, fostering connections with incredible women in food of this region, and helping me clarify what the next iteration of this will be. So, it may not be a revenue gain for this year, however the work I'm putting in now is for business growth in the future. In addition, I'm looking at ways generating content that is accessible and valuable can be another avenue for this business. I'm building that through wonderful resources like Patreon which provides me with a platform on which to host member/patrons and provide valuable resources for them.
All this to say, there is much much more to the story. I think Liz did a wonderful job capturing a bit more of it in the written article at this link than can be shared in a 2-minute short clip. No matter what, my purpose is to empower folks around their food and nourishment. If the call this morning from someone who saw the report is any indication.... I think I'm on the right track!