Quick things:

• Want to receive this newsletter via email? Sign up here.
• Normal hours resume this week: Weds-Thurs, 12pm-7pm; Sat & Sun, 8am-5pm.
• You may want to wait until Thursday as we re-stock following the break. Currently on hand we have lots of root veggies and all the normal dry goods, but milk, green veggies, and more are either en route or arriving before we open on Thursday morning.
• I repeat, we will have very little milk on Wednesday and what we do have is all short-dated (sell by 1/12 or 1/14, mostly, with a promised 5 days of usable life after that)
• Masks are encouraged and appreciated.

 

Hi friends!

I hope your year is off to a wonderful start.

Dusty and I spent last week in Florida, soaking up some sunshine, reading all the books, catching some fish, and generally decompressing. It was the most time off we’ve taken since our trip to Barcelona in 2018, during which USDA announced that we’d been awarded the grant that funded the project that is the store at 1308 N 3rd St. Since then, things have been a little non-stop busy. (We knew we got the grant a few days before our departure, but it was made public — including telling our staff — while we were gone.)

This was a much-anticipated and much-needed break.

The original plan was to fly, but between Omicron and the number of flights that were being canceled, we decided (rather late in the game) to drive instead. It turned out that our flight was canceled, so this wound up being a really good move, but it also meant we got back to PA a day later than originally planned, reducing by a third the amount of time we had to get settled back in and ready to re-open. I’m feeling a little of that crunch now, for sure.

But, other than the part of me that is in complete kicking and screaming denial and outrage about the current temperatures, I’m also feeling pretty darn rejuvenated and looking forward to the doors opening tomorrow.

While we were gone, our staff did a full inventory, lots of deep cleaning, and took a couple of extra days off themselves, as well. I’m so grateful for their excellent and diligent work.

I do want to reiterate the notes in the “Quick Things” section above — if you’re in need a of a serious re-stock, you might want to wait until Thursday to do so. We’ve currently got very little in the way of perishables, and what we do have hasn’t made its way back into the display coolers (it will on Wednesday morning!). We’ve got no cheese cut yet. The milk delivery will arrive early Thursday morning.

It’s going to take us a minute to get fully up to speed again!

By Thursday, though, I think we’ll be as fully stocked as we’re going to be (minus a few little things that’ll trickle in that afternoon), and we’ll be good to go.

I don’t normally want to tell you to consider postponing a trip to see us, but, well, I think you might have a better experience this time if you do.

If you are having any urgent needs and do choose to come in on Wednesday — we will, of course, be thrilled to see you. Just careful of how much of that cold air you let through the door.

Julia