SIUSLAW NEWS | WEDNESDAY, APRIL 29, 2020 | 7A
Restaurants from page 1A
Kurt Hargens is co-owner of
1285 Restobar on Bay Street in
Historic Old Town Florence and
said he has been pleasantly sur-
prised by the number of meals
he has served since the public be-
came aware of the new attention
being given to take-out options.
“We got off to a really great start
for our first week of take-out or-
ders. We are doing a limited menu
of pizzas, calzones and chowder
every day from 11 a.m. to 7 p.m.
Additionally, we are doing prime
rib on Wednesday nights, lasagna
on Thursday nights and spaghetti
and meatballs on Friday nights,”
Hargens said. “Our prime rib and
lasagna nights have been particu-
larly well received. The key is just
having people call ahead and be a
little patient when we are busy.”
1285 Restobar is one of the
members of a loose coalition of
local restaurants, the Florence
Restaurant Alliance (FRA), that is
trying to find a way to keep some
staff working while feeding the
community.
Elaine McMillan, co-owner of
Homegrown Public House and
Brewery, is one of the most ac-
tive of the FRA members and has
been staying connected with oth-
er local restaurant owners.
During the pandemic, McMil-
lan has found that while many
people have been dramatically
impacted by closures, there is a
sense that a return to business will
happen for most — but not all of
Florence’s eateries.
“I have to tell you, some of the
conversations have been heart-
breaking. I am so sad to hear
what is happening to the local
economy. I shed a few tears,” said
McMillan. “I know, for us, it has
been OK until this week and it’s
been a struggle. To-go orders are
not paying the bills and we are
currently opening the brewery on
Fridays for ‘Friday Fills.’ We have
several things on tap, including
our own brews.”
Homegrown is offering growl-
ers as well, which includes the de-
but of new reusable growlers this
week.
“The food operations at the
brewery hope to restart in the
next few weeks,” McMillan said.
“We are in the middle of deep
cleaning, painting and brewing
some new brew. We have had a
good turn out on Fridays, so we
want to thank our hometown for
the love.”
For the staff at Fresh Harvest
Café, located at 3056 Highway
101, they wanted to thank the
community for its support to this
point in time and offered some
inspiring words.
“Things have been challeng-
ing to say the least, but we have
faith. The positive side of this is
that our family has come togeth-
er,” said Gilmar and Angela Ortiz.
“Our goal is to keep doors open
through this challenging time.
We know many of our regular
customers do not cook or have
a stove, so we have been able to
bless them with meals. We are
here serving our community on a
daily basis. We are grateful for the
support we have come our way. “
For the past century, American
farmers have increased the quan-
tity and variety of food available
to the American consumer, pro-
viding abundance at affordable
prices, and with few limitations.
In many ways, it has been a golden
age of food production. Domesti-
cation of livestock and poultry has
been maximized and the integra-
tion of organic concepts into the
food supply chain is ongoing.
Spot shortages in the past de-
cade of orange juice or peanut
butter barely registered with the
public and were quickly forgotten
when the missing products reap-
peared.
That lack of appreciation
surrounding food has changed
considerably in the past 90 days.
The inability to open business
doors, coupled with the prospects
of a long-term prohibition on
restaurants from reopening for
in-house dining, has shaken local
restaurant owners and clientele
alike.
The real potential of food
shortages was recently brought
home to many residents when
shelves in local grocery stores
were at times empty of staples like
sugar and flour. Eating, transport-
ing and distributing food — and
the process that makes the almost
unlimited access we have to food
possible — is in jeopardy in a way
rarely experienced by Americans.
The problem comes from mul-
tiple directions, as retail food sup-
pliers, restaurants and processors
of food products are in danger of
being unable to adapt to a rapidly
changing set of circumstances as
they lose customers and workers
to the pandemic.
Another uncertainty facing
local restaurateurs is the possibil-
ity that the meat and vegetables
needed to prepare menu items
will simply be unavailable. In-
terruptions in the processing of
meat, along with fields of rotting
vegetables and tankers of unus-
able dairy, are potential realties
according to processors and
farmers.
There are a number of moving
parts in the food equation which
include planting, harvesting and
processing on one side of the led-
ger, and the distribution and sales
of those items on the other. The
timing of both of these is subject
to a number of factors, including
weather, labor, transportation
costs and the unpacking and
placement of food in stores.
All of these factors must come
together for a successful food sup-
ply chain to operate sustainably.
The U.S. Food and Drug Ad-
ministration has issued updated
guidelines for restaurants to deal
See SUPPLY page 8A
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CODE:20AprHealt
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FLORENCE
2775 Hwy 101 Suite B • Florence, OR 97439
541-423-3142
NORTH BEND
NEWPORT
,OCATIONSȩ!DDRESSȩ0HONEȩ
1938 Newmark St., North Bend, OR, 97459
1217 N. Coast Hwy. Suite D Newport, OR 97365
541-236-2628 NUMBERS 541-435-2753
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DAILY SERVING:
Pizza
Calzones
Clam Chowder
FAMILY STYLE SPECIALTIES:
Wednesday- Prime Rib
Thursday- Lasagna
Friday- Spaghetti & Meatballs
Take Out Only
1285 Bay Street
Old Town Florence
(541) 902-8338
9
201
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www.1285Restobar.com
