As the COVID-19 outbreak in Oregon continues to impact the local restaurant market, stories are popping up across the city, from food cart owners giving away free meals to chefs starting Instagram cooking classes. In this new version of AM Intel, we dive into different ways the state’s food service industry has been responding to the global pandemic. For more COVID-19 stories, check out our larger story stream.
DONUT DAYS — Beloved local doughnut shop chain Blue Star closed all of its locations on March 16, but now, the brand’s popular pastries will be available at the grocery store. Blue Star will start selling doughnut holes and mini vegan cake doughnuts at all four Green Zebra Grocery stores, as well as New Seasons’ Slabtown, Concordia, and Cedar Hills locations. Additional stores and flavors will be announced on Blue Star’s social media channels. [EaterWire]
LOAN CONFUSION — It seems like the potential small business relief loans through the Paycheck Protection Program might be less promising than many had hoped. Many banks have been overwhelmed with applications, and some banks are already reporting that they’ve hit their lending limits. [OPB]
KELLS FARM — Brewery and Irish pub Kells often sources its produce, hops, lamb, and eggs from its own 50-acre farm in Wilsonville. Now that the two locations have closed, the team at Kells is donating 300 family farm eggs per week to the Oregon Food Bank for food-insecure families. [EaterWire]