The Merc is Officially OPEN!

This one has all the shoutouts.

Penning down my thoughts after the whirlwind week and weekend. I’m still blown away by the support and encouragement we got from both locals and from afar. Thank you for birthing this idea into reality with me!

Last week was absolutely bonkers, last month someone from UMLF (our lender) stopped by and the space was basically empty, I was still waiting on my fridge and freezer and inventory hadn’t been ordered yet. I had my doubts that we could pull all of this off in such a short amount of time. Once we got our tables and shelves from our new friend Ben Larsen in Cedar City, things started flowing into motion. I started placing my wholesale orders, boxes and boxes were coming in almost daily.

Before and during photos to mark our progress

Then the fridge and freezer got picked up by Zach and our neighbor Joey on 10/30. Longest drive day ever for Zach as he did this “errand” on his way home from work, meaning after a full work day and early morning commute, driving to north SLC, then schlepping it all home and getting back well after 9pm. The following day, Halloween, we were making plans to get things unloaded after the trick or treaters were done, but my friend Bob recruited his dairy men to come right over after their shift and they manhandled the units into their rightful places in the store while the sun was still out. What a relief!

We got the units plugged in and the fridge started cooling right away, the freezer was not cooling, so a call into the repair folks was made. I have PTSD from my window replacement scenario earlier this year so any call to service people sends me into a spiral that the request will take forever to fulfill. Luckily I was proven wrong, made the call on a Thursday, and the came by Monday to complete the job. Way to be efficient Peterson Refrigeration and Appliance!

A morning’s work to get the freezer running

Once the freezer was up and running I got our beef delivery arranged and Megan from SunnySide Up Pastures came on Wednesday. All this week I’m also working in my drive up north to visit my dad and get last minute supplies, baking or making one or two something’s everyday, having labels printed and adding them to my products as they file in, making pricing tags, putting inventory into our POS system and thinking new things as I go. This for me is being in the entrepreneurial zone. Working for hours and hours without noticing how the time is warping by. I thrive here even though it sounds kind of manic. Don’t recommend for the long term, but if you have a deadline and know about how to work backward from it effectively it can be a powerful tool. Every night I went to bed utterly exhausted from the physical and mental demand, and I loved it.

Friday I did the last few pick ups, went to the bank, then we had a little chat back at home base with a pork guy who is just getting started and looking for a market like us. We’re not quite ready for pork yet but he’s our kind of farmer and has similar visions for the county and people’s overall health. Quick insider info, Sanpete county is the second poorest county in Utah, so access to all things including healthy food is pretty scant. Robert did leave us with a large cache of pork to sample and we are eating like royalty.

Saturday was our big grand opening day! I had only just found the previous week that out our county has a chamber of commerce, so some of the ladies came out and did a ribbon cutting ceremony. We got to network a little and I’m joining the chamber as it’s just getting started. Our neighbors and biggest fans were some of our first customers. We’re glad they shared in the special moment with us! The day flew by with a pretty steady stream flowing in, sharing stories and memories of this place, and enjoying some camaraderie with one another. It blew us away as far as any expectations. Everyone participated, Camden and Natalie did most of the register work, Zach entertained his coworkers who came down for the occasion, my VA a caregiver counselor came all the way from SLC just to see this vision come to fruition (he and I have been meeting for the past year + talking about all of this alongside all I do in my role as my dad’s caregiver). I am still very touched by his kindness.

Sunday and Monday were mostly rest days and now we’re gearing up for another weekend of food and neighbor time. Our business hours going forward are Fridays and Saturdays from 11am – 5pm (or by chance, someone has come in “by chance” everyday since except Sunday and we love and welcome that!). I got my food handler’s permit today and Zach and Natalie will be getting theirs so we can serve more prepared foods legally, the menu will be changing weekly and we hope to add some grab and go meals to the mix. We’re just getting started and are so excited about all the possibilities that lie ahead. THANK YOU to everyone who has helped and to those who came and will continue coming, for making this a success and believing in our vision. We know deep in our bones that we were placed in this place at this time to do something with The Merc. We hope you feel that energy when you step through our doors.

Ribbon cutting, sure do love these small town gestures

Slowly inching toward a big goal 🐢

We’re opening a store! I know, I know, I said this months and months ago. Everything here in the middle of rural Utah just takes longer. A broken window took five months to replace because the only window repair in our county said, “Fayette?, we just don’t go out there that often.” They are half an hour away, I’m not way out on the edge of the earth though sometimes it does feel that way. Anyhoo, that much time lapse gives this overthinking mind too much to worry about. It was a big buildup preparing into the summer months then a slow march from there.

When we were in Colorado at the beginning of the summer, Zach and I were tasked with giving a presentation to Utah Microloan Fund, a nonprofit that helps start ups like us with no history of business financing. In the lead up to this task, I had to submit business plans, cost projections, all the legal documentation to prove that I was a serious business and this isn’t just a hobby or far fetched dream. The good news, we got approved shortly after giving our presentation!

So now with funding in place, I’m starting to order things like shelves, tables, a fridge and freezer, and soon even some inventory! Not setting an opening date until some of those things arrive and the space feels more ready, but I’m excited and eager to liftoff.

This gets to the heart of our fast paced, instant gratification consumer minds. I’ve long let go of Amazon-speed expectations, even they take a week to deliver here. Maybe it’s divine timing, and that means slower, not at my harried and frantic pace. I’m finally coming to accept my human limitations and just go with the flow a lot more these days. The chickens are coming into egg laying, so perhaps they were setting the pace all along. (Yes, there will be pasture eggs for sale as available!)

The garden was a big flop this year, but it’s our first time in a new climate and with the big blank slate we started with, just building soil is sufficient for now. The squash bugs didn’t kill everything so we’ll at least have some pumpkins and other gourds for the fall. I might get a handful of tomatoes if they ever decide to ripen. The chickens are enjoying the ground cover and they fertilize out there almost daily, so we’ll take the wins where we can.

We met some fellow Coloradans in Spring City who have a store similar to what we envision and I’m beginning to pepper them with some of my work flow and production questions. The key here for me is to not try to do everything. I need some recruits for baked goods and for produce (did you read about my paltry garden?)

Putting it all out here is vulnerable and somewhat intimidating. Getting the funding and talking more about it makes it real. I’m accountable to someone(s). It’s terrifying in the best way. I guess that’s how I know we’re on the right track. Thanks for encouraging me along the way, we really are better together.

On food security and sourcing local

The memes making the rounds on the price of eggs has me laughing it up. Probably my favorite is this one:

It’s funny because it’s embarrassingly true. Just ask my sister or myself about the one time a friend’s dad caught us in the act and came running out of his house with nunchucks as we scurried away terrified! 🫣💀

But when I started thinking about this “crisis”at a deeper level, and level setting it to my reality here’s where I landed.

I will pay anywhere between $4-8 for a dozen cage free or pasture raised eggs (depending on where I’m picking them up and availability). I’m currently able to get two dozen for about $6 at Costco and that feels like a steal! Is there really a crisis, or has the bottom fallen out on an unstable model from big egg producers?

The once cheaper variety of eggs we are seeing depleted from grocery store shelves (and also currently price gouged) are grown in an unsustainable manner.

My county has a lot of large poultry operations, growing for Tyson, or…I’d like to list another but I think they’re a monopoly. Same goes for eggs. There may be tens of thousands of producers around the country but those farmers are growing their chickens and eggs to a standard that is not sustainable for the bird, the farmer, or the environment. All for a huge corporation that is demanding more and more for a lower bottom line. That way they can get a dozen eggs in the grocery store cooler for $1.88/dozen.

What happens when a chicken gets sick? Or how about a pandemic like avian flu moving through those enormous cramped coops that kill off the majority of the flock? That is what we are currently experiencing at the large scale level.

Your neighbor who raises their own chickens? Likely not affected, although egg production naturally decreases during winter months so the timing of all this makes a lot of sense. Support them if you are able to, but also look into organic or cage free or best of all pasture raised eggs. This level setting is happening everywhere in the food supply chain and I hope it’s opening more folks’s eyes to the problems that relying solely or heavily on centralized food systems creates. We were never intended to depend on ten or less huge corporations feeding an entire country. And look at what happens when we do, we are watching that system collapse.

Quick caveat: I’m writing from my personal perspective, which is a place of privilege that I can afford eggs at pretty much any price. If you rely on food stamps or affording eggs means sacrificing something else, please know I have absolutely been there. Where choices were not so abundant and we went without a lot of things due to their price. Eggs are a high-quality, low cost protein and there is a lot of food insecurity that touches people on the margins even more so when something like this happens. We are doing our best with broken systems all around us, no judgement or shade for how you go about putting food on the table for your family. This is a criticism of the industrial food system and not of people who need food subsidized.

On that long and rambling note, I’m opening a store!

I’ve been eluding to this basically since before we moved here, two weeks ago I filed the initial paperwork with the Secretary of State for my business name, and now things are starting to roll along.

Depending on how things go with funding and grants, I hope to open The Fayette Merc sometime in the spring.

Look, I can’t fix a broken system. None of us can do that individually but I can and do notice ways where I can make a positive shift in the direction that better serves my family and my community. If we all choose to notice and do things in our own small way, over time, these systems will rectify.

What I am writing is not new or revolutionary. It is doing my part in sharing the collective wisdom I’ve witnessed and experienced over the years from people doing good in this arena.

Now send me some good juju as I become a grant writer!

The Writings of Breanne Mashek

Homesteading, Caregiving, Ramblings, and Travel

food security

The Merc is Officially OPEN!

Slowly inching toward a big goal 🐢

On food security and sourcing local