The Press Herald has published an update on the Feeding the Frontline initiative which got under way back in the spring and has been re-energized this winter as Covid cases and the strain on the healthcare system and medical staff has increased.
“Obviously we all hoped that this wouldn’t go in the direction it has gone in, but we suspected it would, and here we are again,” said Birch Shambaugh, the co-owner, along with his wife, Fayth Preyer, of Woodford F&B on Forest Avenue. “It’s an unfortunate truth and reality … The withering pressure that the front-line workers are under in hospitals is profound and perhaps a closer representation of what we feared would materialize in the spring but didn’t.”
Read the article for details on restaurants with Feeding the Frontline programs.