Contribution
It takes a village…
I’m gonna guess it was ten years ago. Maybe twelve. Maybe eight. I don’t really know. I don’t think it matters much anyway. But it was awhile ago. I walked into the kitchen here one morning and instantly noticed a brand new set of shelves. Where once stood some unsightly, sagging, under supported, stained pine shelves now were crafted, finished, structurally sound hard maple shelves. Finished edges, hidden fasteners, library grade, rock solid shelves. Turns out my friend Owen had, unbeknownst to me, stopped in for a visit, observed the ugliness and taken some measurements. He swore the kitchen crew to secrecy and then snuck in again to assemble them once completed. They’re still here. They’re still perfect. Owen told me at some point that he was testing new fasteners and sealers and just needed a guinea pig. If you know Owen just a little bit, you know he’s a masterful craftsman who did not need a set of shelves to practice his art. I’m telling this story now because it’s important to me to try and convey the appreciation we carry for the support we’ve received over the years. Many times last week I was asked the secret of a small business in a small town surviving for 50 years. None of it’s easy, but the answer is. And it’s no secret at all. It’s the people, the relationships, the community that have taken a fancy to this old barn, believed in what we do and have lent a hand. It does indeed take a village. Next time you’re in, ask me to show you the wine rack Andy built or the Catalpa tree that Jason has adopted, cabled, pruned and fertilized. I have a hundred more examples. Like our friends from Anderson Acres lending us a hay wagon so we could participate in the Memorial Day parade. Why not? We lean on our farmers every day. Heck, on the night of our 50th Barniversary Fire Chief Doug parked 67 cars in the main lot surpassing his own record by four.
“What do I owe you, Chief?”
“I could sure use a cold Mich Light!”
Every single day takes a village.
Pet the dog
Hug a farmer
Kiss the chef
Tip the band
Love a barn
Enjoy Beef
