According to the survey, 76 percent of those polled have pivoted or are in the process of pivoting since the pandemic, and among those, 73 percent expect to pivot again in the next year.įor Stuart Bewley, who owns Alder Springs Vineyard in Laytonville, California, flexibility and creativity have been key to resilience. Pivot may well be the word of the year for business owners in 2020. They’ve pivoted - and are prepared to do so again. In fact, the survey found that more than three-quarters of business owners surveyed say their business is now more resilient to handle a future crisis.Īs entrepreneurs look ahead to 2021, I talked them about the ways they’re pivoting, their plans to attract more customers, how they’re diversifying income streams and the importance of talking about issues of racial injustice. "We’re feeling optimistic about 2021,” she says. She believes that small businesses that have been able to adapt and make rapid changes to their business models will be well suited for what’s next. “The pandemic made us look at the profit centers in our business that weren’t making money and we cut those things and focused on things that were making money,” she says. Smedberg, like many business owners, quickly made changes and expanded e-commerce offerings at Tulip Tree Gardens in response to COVID-19. “People are wanting to support small businesses, and especially farmers.” “People have still been spending money,” says Rachael Smedberg, who, with her husband, Jesse, owns Tulip Tree Gardens, a regenerative farm that grows produce as well as hemp, and processes hemp-derived CBD in Beecher, Illinois. Actual breezes were coming through-a thing I have experienced zero times in other professional kitchens.American Express recently surveyed owners of small- and medium-size businesses, and the results show that 62 percent have a positive outlook for the U.S. In the kitchen there were stacks of Heath ceramics, shelves of cookbooks, and a massive walnut wood-topped island piled high with produce. I looked out onto Scribe’s working garden, where frisky quail hopped among edible flowers (that’s a real thing that I saw with my eyes). What I didn’t realize was that we’d be doing it in the hacienda’s light-filled kitchen, which opens onto a giant patio filled with rustic picnic tables and functions as the winery’s dining room, complete with a custom wood-fired grill. I was there to follow Kelly Mariani, who runs the culinary program at her family’s winery, for a couple of days while she showed me how to make a bunch of her pared-down recipes, each of which seemed designed to highlight some spectacular piece of produce she happened to have lying around. But the first time I drove up the half-mile long, palm tree-lined driveway at Scribe Winery in Sonoma, I realized my corny fantasies didn’t even come close. It gets better: If you sign up for our newsletter, you'll get this letter before everyone else.įor this jaded New Yorker, the idea of cooking in California kicks off an amber-hued fantasy of palm trees, big sunny kitchens, postcard sunsets, and envy-inducing produce (they have it all-even in winter!). Every Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault.
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