"The water's all green!" my niece exclaimed.
"Yes, and do you know why?"
"No... why?"
"Cos it's the one day a year the leprechauns all come out and piddle."
"Why?"
"They don't have toilets, so just hold it all in."
All was quiet in the backseat for a minute.
"Do they poo once a year too?"
"Yes, but a different day."
"Which day?"
Before I could answer, my partner piped up, "February 13th; it's where chocolate really comes from."
covid
I would not be surprised if I have 0 customers for the rest of the day. I've spaced floor mats 6 feet apart for a couple of lines and put out signs letting people know what's going on, including a citation for people to find both the actual order and the section of that order which applies to my shop (11b). It was a decent sales day earlier today and the dead time is letting us catch up a little more on restocking the shelves and disinfecting everything.
covid
Found the actual order (would be nice if the news sites covering this would link to the damn primary source material) and it looks like we do need to make some changes. Can stay open, can't offer seating. I'm removing the chairs now.
covid
The Governor has ordered all bars and restaurants in Wisconsin to close by 5PM excluding take out. I do not believe this impacts my shop as we are neither a bar nor a restaurant, but I also recommend staying home, preferring takeout if you do show up, and if you want to call in orders and payment info over the phone I'm happy to run those out to your vehicle so you don't have to get out of your car or touch anything to get your coffee.
No one remembers Meals On Wheels
1) exists
2) does exactly what people propose a non-profit community-based food delivery service should
3) was gutted by the current administration because a lot of their funding was federal
4) is exactly what we need right now
5) does not need reinventing from first principles
I appreciate that the Portland Mercury's "The 25 Best Things to Do in Portland This Week: March 16-19" is entirely stuff you can do at home.
Also had a phone conversation with another coffee roaster this morning to talk about the possibility of doing my class online, eliminating the hands on roasting component and shipping participants the coffee to taste on their own during the class (which makes it a lot easier for the class presentation to include real roasting data for all batches). He said he's roasting 60,000 pounds of coffee today. That would be a pretty decent 4 years of production for me.
@yomimono She's just moved to my lap, possibly to try to keep me from going home to my own cat.
Author of Typica software for coffee roasters.