Should I Stay or Should I Go

As for Lola, He was carted off by the police a few days later.  I did, however, run into him in the local store.  He came up to me wearing nothing but a pair of boxer shorts, completely hairless to tell me he got a job as a roofer.  I'm sure that is a much safer environment what with only the tools and hanging out 30 feet in the air. 

The restaurant business is tough, like many others.  There is a constant parade of employees, strange or otherwise, parading through with ever increasing demands in pay due to the shortages in staff.  The ever increasing cost of food, getting it to us and just running the place.  But the difference is customers still do not want to pay more for their food.  Sure, maybe once in a while splurge, but most restaurants can't survive being a once and a while place.  We have been getting weekly increases on staples such as flour, eggs and shipping costs but yet our prices stay the same.  It's tough.

But what about sustainability, unprocessed, organic, local.  That's what we do at home almost exclusively.  I see the restaurant struggle to make a profit and see how buying Alberta beef or Fraser Valley chicken makes a big difference to the bottom line but it just seems so wrong when we have it all at our doorsteps by people who are trying to farm sustainably.  I know it's an easy position for me to take only paying the bills with other people's money but it's a position my family and I really believe in and want to promote but yet I make my living doing otherwise.  It sucks.