Dr. Abdu Sharkawy, an infectious disease specialist at the University of Toronto, is concerned about what we are “telling our kids when faced with a threat. Instead of reason, rationality, open-mindedness and altruism, we are telling them to panic, be fearful, suspicious, reactionary and self-interested. Facts, not fear. Clean hands. Open hearts.”
Our hospitality industry is struggling, yet altruism and open hearts prevail with an explosion of goodwill. Here are only a few stories.
Dundurn Market, owned by Justin and Roger Abbiss, is a purveyor of local/organic produce and foods. Justin describes their charitable projects as “small gestures, trying to bring a little joy to front-line workers in health-care system.” They have so far “spread the love” to hospital and long-term-care staff. Recently, they teamed up with Orbis Communications, which is funding donations to food banks.
Touched by the words of Sharkawy, Justin’s concern about “fearful, suspicious, reactionary” perceptions that may be brewing, prompted him to launch an Indiegogo project selling “Clean Hands and Open Hearts” T-shirts. The profit from each sale buys a food box for one food bank family. (https://igg.me/at/cleanhandsopenhearts)
Orbis Communications
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Orbis — an IT business focusing on post-secondary education — has a “People First” philosophy. Their “Operation Take Care of Each Other” initiative has just concluded. With Salty Espresso as their first partner, they committed to distributing 500 bags of groceries over a five-week span.
Zoe Mills (from Orbis) says, “Hamilton has a history of being a strong community coming out of hard times by innovation and ingenuity, together.”
The project, intended to help front-line workers and food banks, evolved weekly, eventually including contributions from 193 Bench, Royal Pizza, Burnt Tongue, Blend Catering and Terra Nurseries.
The Other Bird
Chef Matthew Kershaw also had the goal of helping nurses. An auction of one meal generated $1,500, amply helping with that goal. A Hamilton Spectator story about this invited donors to contact Andreanna Hudson at The Other Bird — the restaurant group co-owned by Kershaw and Erin Dunham that includes The Mule, Odds, and Burro.
Hudson was overwhelmed by the community response. Inspired to support groups being overlooked, they recently sent meals to housekeeping departments in hospitals.
Peggy Savage, among those who responded, worked with them to buy lunch for food bank workers at Welcome Inn, a North End community centre where she is a board member. The Other Bird also partnered with the YWCA to bring lunch to their front-line workers every Friday for five weeks.
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5 Days For Good
A giveaway that The Other Bird is affiliated with is “5 Days for Good” (5DFG), which was conceived by Brad Dean, president of Jet Propelled Inc. — a marketing company working out of The Cotton Factory.
Dean describes it as “an initiative designed to provide a spark, a method, and a community hub for contributing to a net positive in the world.” Participants donate their time, talent and/or treasure (money) five times — consecutive days or once a week for five weeks.
Hudson (from The Other Bird) admitted that their preference had been to do their charitable work quietly, but Dean encourages participants to “go public” since the work of some inspires others.
One Duke and Mezcal
Tyler Misiak, Nathan Ehler and Manny Ferreira from One Duke Restaurant.
One Duke Restaurant photo
They jokingly refer to themselves as the “trifecta” — a trio of best friends who each ended up in the hospitality industry. Manny Ferreira owns Mezcal. Tyler Misiak owns One Duke Restaurant and Nathan Ehler, a franchise owner, is currently partnering with Misiak on Dukes Pub, Pasta & Pizza on Barton Street.
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Each week, on social media, they invite a different group of workers to any of their establishments for a special meal. They feel every front-line worker is a hero. So far, they have extended invites to HSR drivers, bank employees, paramedics and long-term-care staff.
Out of their own pockets, with no donations, Ferreira said the only recognition they wish for is for people to know they are still here with no plans to go away. Mezcal’s slogan is “cooking with a conscience.”
Loch Side Bar & Lounge
On Instagram, Loch Side owner Sukhi Shetra recently posted “700 Meals & Counting.”
Gnocchi Alfredo from the Loch Side Bar and Lounge.
Loch Side Bar and Lounge photo
Situated close to Joseph Brant Hospital in a densely-populated area that includes many seniors, Loch Side is tapping in to neighbours out for exercise, featuring menu items best matched to takeout — their curries, pasta and meat pies. Working with Chef Megan Bernas, the dishes can be refrigerated/frozen/reheated and are made fresh daily. The most popular dish is the Braised Brisket and Ale Pie.
The charitable angle is that anyone over 60 and/or health-care workers can get one free — averaging 100 free meals per week. A customer donated $500 to help with the project.
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James North General Store
The pandemic business interruption affects Darren Kregar, owner of James North, and all the local suppliers showcased in his store. His solution has been a Go Fund Me page where contributions are used to purchase food items from the store which in turn are donated to the Good Shepherd. He asks donors to “help us help others” and has so far raised $2,200.
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