Last Wednesday we took a hiatus from the Conch to give the family a break. When Wednesday morning came, I was sitting in a coffee shop (waiting for a friend) and a bit busy-minded and I got a call. A woman introduced herself and told me she’d seen a flier for our Deli (the sole one I put at the GH Public Market) and wanted to know more. I thought, oh great, a new customer to feed! I told her the brief summation and afterward she proceeded to tell me (in an official capacity) what I was doing was unsafe, because I was cooking from a home kitchen, and there are concerns about re-usable dishes, and temperatures –
et cetera.
I interrupted her and said, “Actually, I have a food handler’s license and don’t need a lecture. I also knew this operation had the possibility of coming under regulatory censure. What is the reason for your call?” (I swear, I did not have a rude tone).
She said, “Oh. Well. The reason for my call is to tell you if you continue to do this you can be charged with a misdeameanor.” Then she might have said one other thing, I can’t remember.
I asked her her name, then thanked her for her call, and said goodbye.
I thought, dang, I gotta tell the kids. We’d known the deal from the get-go – helpfully, we’d been told by a very experienced local restauranteur and philanthropist that really, it was unlikely there’d be hassle from official parties as it was such a small operation. We’d been proceeding on that basis, so I was prepared for the call – and so were the kids.
But holy cow, my kids had such incredible ideas. Phoenix said, “We should still continue and make the food free. We can use the money we’ve saved up”. (seriously? Is she amazing, or what?) Nels said, “I would have said, ‘wrong number!’ and SLAMMED the phone down.” Also a good idea.
And of course I’ve had supporters suggest we keep doing things the same, just keep it real quiet-like. Et cetera. And don’t think I haven’t longed for our town to be one of those that waives such concerns on home-kitchen efforts, to support local jobs and local produce, etc. I mean think on it: kids and other kinds of newbies getting to run an actual restaurant without massive capital outlay. What a cool thing.
So anyway I have been so busy with things it’s been hard for me to commit to a future plan (that is, if I was going to change anything at all), let alone write it out for everyone. That said, I didn’t want to take a break cooking for other people for more than a week.
So this week we are going to offer Conch Shell food free gratis.
There are a minimum amount of spots of course. I encourage people to text the number 360 500 3287, leave a comment here, or email kelly AT hogaboom DOT org. I will get back to you to let you know if you have a reservation!
Here’s the menu this week (a family and friend favorite)!
I’m really sorry to hear about that phone call — shit. But your kids? Awesome. I mean, really. And I got such a smile from Nels’ suggestion. Hee. Perfect. Also, what your family is doing is really cool. Let’s encourage this kind of thing, shall we? And not stifle it!
I’m surprised that someone is invested enough in causing trouble for your delightful operation that she would make that call. What’s it to her, I wonder? Did you get any sense of her motivation?
And good for you and the fam for persisting!
@c
I know. The kids are awesome. They teach me new things every day.
@Medrie
I didn’t get a sense of her motivation. You know, a couple weeks ago I would have responded in an argumentative fashion, or felt like right-fighting the issue (so REALLY, home kitchens are what makes people sick? News to me), or I would have been upset, or I would have let her lecture me. I’m real grateful I’m in a better place right now, mentally and emotionally, than I have been in the past.
Motivation? Who knows. Maybe this person doesn’t realize we are HARDLY making money hand over fist. Maybe this person TRULY believes it is the Health Dept. and their cop actions that are necessary to teach one how to cook (lulz). Maybe this person didn’t investigate very thoroughly what we are doing. Certainly this person doesn’t get autodidactic homeschooling (because few do) and the value to, you know, let kids do stuff, and let kids help people.
But also, maybe this person is trying to do their job so they don’t get fired. Jobs are scarce now, you know?
I feel at peace with what’s going down. I’m looking forward to cooking this week!
Thanks for your support, all!
It sounds like the Conch Shell endeavor is in a similar place to my proposed family arts collective- it doesn’t matter if you aren’t making any/much money. If it looks/sounds like a business, the state wants you to run it like one. For example, apparently people can’t legally volunteer to help run a for profit business, because then they wouldn’t be paying into the L&I pool, etc. So if I were to run a family arts collective open to the public and someone other than me were to take a fee at the door during public hours- that person would be my employee and my business structure just blossomed to 11 thousand levels more complicated than I desired.
Keep it up y’all! BTW, and I’m sure you have many thoughts on the subject… How does the Health Department rationalize that it is any more safe to bring food from home to a homeless shelter than it is to accept a donation from the public for the same food? On second thought, I bet they don’t.
Also, did you know it is not safe to let chickens within one-three hundred feet of a well (WA State Dept of Ecology)? It’s not legal if your well serves three houses or more, but it is if it only serves one or two- but it’s not “safe” no matter how many houses use the well.
I’m glad you didn’t title this “How restrictive laws squeeze the creativity and will to live from independently minded citizens,” because I can see they are not squeezing it out of your family.
I made my stance on this situation pretty clear recently, I feel. It’s just more government assery, just on a smaller scale than people usually hear/care about. While I’m glad that you and the Hogakids are pretty much at peace with events happening as they did, I will admit to still being irked on the principle of it.
Let me know any way that I could help with Conch Shell in the future, as I would love to. I’m sure that if we wanted to make a stink about it, enough loudmouthed asses like myself could do so. :p
Also, as I asked on Twitter, I’m wondering about open spots for this week — two, if possible, so I can get some for my mother. 🙂
Justin
http://www.justin-barlow.com
@luckychrm
Thanks for your super-smart points. And I hope the art collective goes forward despite barriers. It’s very sad because as you and I know, this town is hurting for local trade, wares, food, business – and many who have the passion and energy for these endeavors don’t necessarily have capitol and support needed to jump through hoops that don’t make much logistical sense at the scale required for a successful start.
“I’m glad you didn’t title this ‘How restrictive laws squeeze the creativity and will to live from independently minded citizens,’ because I can see they are not squeezing it out of your family.”
Thanks.
@justin
This would have irked me even a few weeks ago but stuff is different for me currently, so that’s good. I come from a family that had a heavy streak of, “if the gov’t makes us do it, it must be for a good reason” / “the gov’t knows what’s better for us than we do”. I’ve come to see that’s not always true. I’ve also come to become more interested in localized efforts and self-sufficiency. Hoquiam and Aberdeen struggle, as you know. Why should some be so excited when a corporate entity comes to town and provides a few low-wage jobs (and sends most money out of area), yet neglect smaller efforts run on the sweat and skills of those locals who love the area and the people like no one else does?
One thing I’ve learned about this restaurant is we’ve worked our ASSES off for hardly any hourly earnings. Far from being discouraged, it’s been wonderful for me. There are things the kids and I have learned that we couldn’t have otherwise. We have made many people happy. I have been told, “You make food you CANNOT FIND anywhere else here!” These are all good things.
Oh – and as confirmed earlier today you got the final spot this week! Thank you all for your support. Hear that everyone else? Spots are closed this week. More on this:
***
I have to give some thought as to spot-filling as I don’t want to prejudice towards those who are on the internet all the time. If anyone didn’t get in this week who wants to be considered for the future – again, email kelly AT hogaboom DOT org, text as above, or comment here and I will do my best to put you at the top of the list.
Hi LSK,
I am really sorry about the recent hassles with this wonderful idea. I guess that is a downsize to having a family that is so great at marketing.
I was raised with the total opposite attitude about government that you mentioned (where they mean well and probably had a good reason). In my family the government was pretty much always bad and, while either extreme is probably incorrect, I think your family’s attitude is better for your blood pressure.
But just as the government agencies have lots of rules to enforce, they also have a ton to follow, and I wonder about the health department investigator that called you. I am concerned that she did not identify herself as calling on behalf of her agency before you described your business to her. That was sneaky and I wonder if they are allowed to do that. Cops can legally lie all they want, for instance, but PIs can lose their license if they do that–even when they are working on behalf of the Office of Public Defense Services. Like, I can sort of hang out in a store and overhear things the owner talks about without identifying myself but I can’t ask the owner any questions while acting like I’m just a customer. It sounds like she was giving the impression that she was interested in making a reservation. I know this doesn’t matter in the big picture but it seemed strange to me…and a little unfair.
Jules
ai, Kelly, good that you take it this way, but I’m sorry it happenend. If I lived around the corner (instead of on the other end of the world) I would love to eat at the Conch!
A few years ago on the Splendid Table, I remember hearing about Secret Suppers…so I found the link to the book for you. You may find it helpful in your journey here!
http://splendidtable.publicradio.org/store/?1570615462
“In attics, garages, living rooms, warehouses, and wine cellars across America, underground chefs are taking the food scene by storm. They’re throwing dinner parties at the drop of a hat, evading the cops, enticing the food-obsessed, and making headlines. Whether it’s sophisticated fare in a funky Des Moines B&B or bacon-wrapped-bacon on a deck in Seattle, chefs and food lovers are circumventing the restaurant altogether, unconstrained by a written menu or a million dollar remodeling budget. In short, they’re reinventing the dining experience. Secret Suppers samples this brave new world of food. Author Jenn Garbee profiles ten of these outlaw eateries, offering up great storytelling, opinionated tastings, and fascinating profiles of rogue chefs and intrepid eaters.”
Man, I was so bummed to hear this…but your kids made me cheer! I would love nothing more than to risk getting sick from your home kitchen 😉
The myriad and multiple forms of support received are too many for me to address without writing pages; and I just cooked all day and am a bit exhausted! Thanks to all who commented – and seriously, what a great discussion you are inspiring.
We’re continuing the Conch and I’d like to see the whole twenty weeks through. I’m rather attached to the thing – and so are the kids! We’re learning a lot. Today I got to make gluten-free spaghetti and meatballs for a client; Phoenie learned how to make garlic tarragon bread, including the proper peeling and dicing of garlic! Good times.
Thank you again, everyone, for your support!
I’m confused – was this an official call from someone just doing her job or was it someone independently trying to make you “follow the rules”? Just curious. Either way, I think your response was spot-on. It’s a shame that anyone would try to stop you from continuing the project, because I love that the kids are so engaged in it and that they want to just do it to help people. I love just hearing about the food you guys are making, so I can see why you would be attached to it. I’m almost tempted now to get in on the food, but I’m not sure I can justify an hour-long drive after our 9-day drive out here. I hate the thought of being in a car right now.
The meatballs were lovely! Savory and delicious. Apple crisp is a rare and always delicious treat. Yours was especially crunchy on top and almost had a granola flavor which I loved. I also appreciated the simply veggies with dressing. Thanks again and let’s let trust & common sense trump the state. I’d like to weigh in strongly and positively on the concept of a local eatery and the possibility of locally-sourced and seasonal fare. Cooking is art, right?