When Gov. Andrew Cuomo signed the executive order in March that shut down state commerce, Katie and Brandon Donahue, owners of Donahue’s Livestock Farm in North Bangor, had 30 sizable orders of top-shelf, hormone- and antibiotic-free beef and pork in the cooler destined for North Country restaurants.
Within minutes of the shutdown order, Donahue’s phone began blowing up with cancellations. Restaurants were either shutting down altogether or going to a pickup/delivery model that relied less on the more expensive, hence more profitable, cuts. By the end of the day, 27 of the 30 restaurants had called to cancel.
“I was panicking,” Donahue said. “I have 700 cows out in the field that still have to eat, and they don’t care about the coronavirus.”