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People are starting to see the opportunities in growing in unusual urban spaces. Gertz says that the extra pressure on supply chains now has also moved the debate forward, like “jumping 10 years in the future”.
A lot of what we normally do relies on people getting close together. We put on cooking courses – we have a chef who works onsite here. Those have had to stop. We can’t have school groups on the farm. The farmers’ markets are still open but people might be scared to go to them. So we’ve had to think of a way to allow customers to come to us in a safe way. Fortunately we have 68 acres to do that.
Harold Wilken, a miller from Ashkum, Illinois, has found himself on the frontline of the effort to put food on people’s tables during the coronavirus pandemic. He tells the BBC’s Follow the Food about what he is doing to cope.
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The mill has gone from just seven members of staff – three full-time and four part-time – to now having 18. We have six more from the farm also coming over to help. They have been amazing. One of our most accomplished millers volunteered to do a night shift, which now means we can mill our all-purpose flour, which is the most popular, through the night.
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