NIAGARA, Wis. — One of the many surprises we have had as a result of the COVID-19 pandemic was just how quickly our lives changed when a chicken processor had to close, when factories producing any number of goods had to lay off assembly line workers so those remaining could be safely socially distanced, and when the full gamut of entertainment venues had to close to stop the spread. We soon realized how interconnected our world has become. Of course, the disconnect between product and end user began long before the world got sick, but at a much slower pace so it went unnoticed by most of us. How many of us really stop to consider how much time and effort go into anything we purchase? Do we think about the workers who produce our clothing and shoes? What about the workers on the line at the car manufacturing plants? And, most of all, do we appreciate the farm workers who plant and harvest the food we eat?

The disconnect between product and producer really started when the Industrial Revolution began, and America, over a period of centuries, moved from an agrarian economy to an industrial one. There have, of course, been many more changes to bring us to the advancements in technology that we now enjoy today. Not only can we visit department stores and shopping malls to make our purchases from racks and shelves stocked with anything and everything we need, but we can now shop online without even the inconvenience of leaving our homes. Never before has “having things” been so easy. While I am not at all unappreciative of all of this progress, I am simply pointing out that when material acquisition becomes so easy, we lose the ability to fully appreciate those who have been involved in providing us with all of our “stuff.”

This is especially true with our food supply. Most of us do not grow or raise our own food. We neither have the time nor the knowledge to plant a garden. Despite having come from ancestors who were very fine German farmers, I cannot grow tomatoes or green beans to save my soul. I go to the grocery store, along with most everyone else, where I can find everything from soup to nuts on shelves that have been stocked without me lifting a finger. I need to remember how little I am involved with this whole process whenever I complain how tired I am from grocery shopping. Really? How spoiled I have become!

Given the importance of farming to our national food supply, it has become more critical for all of us to start thinking about, and appreciating, the inherent challenges of food production in this country. As with so many other things, farming has become dependent upon the political landscape as much as the weather. A recent “CBS Sunday Morning” news program highlighted the plight of a farmer who operates a huge farm on the Oregon-Idaho border. He grows acres and acres of onions and asparagus and relies heavily on immigrant farm workers to harvest his crops. He recently faced the loss of 350,000 pounds of asparagus and $180,000 of income because of a labor shortage, which was the result of problems with the H-2A guest worker program. This program gives agricultural workers temporary visas to come into the United States to work when farmers cannot find the help they need to plant and harvest their crops.

Myers, the farmer who was interviewed and whose farm was featured, noted it was very hard work, and he could not understand why immigrant farm workers were looked down upon. “They came here to make a difference for their family. They came here to improve their lives. They put food on everyone’s table. They should have a way, a path to citizenship. There’s no question that they should have a path to citizenship.” Myers — and farmers across America — are grappling with the fact that it’s almost impossible to grow fruits and vegetables without farm workers.

I recently opened the top of a plastic box of grape tomatoes I had purchased at the grocery store to find the photo of an immigrant farm worker underneath the label. It gave me her name and directed me to a website where I could find out more about her story. I was very impressed — both with her and with the company for showing their appreciation of her in this manner. I can now personally connect with the person who helped bring those tomatoes to my dinner table. Locally, I have begun making a Saturday morning trip to Slagle’s Farm Store off of M-69 on Metropolitan Road — just 8 miles off of M-95, in case you want to make a trip there, too. They raise the most beautiful produce along with beef cattle, pigs, lamb, chickens and ducks. They work hard to produce food locally, and it is of the highest quality.

Of course, our nation’s farms now face the threat of climate change as well. The drought-stricken, fire-ravaged west should be a major concern to all of us. I hate to imagine what the grocery store shelves will look like if our country’s farmlands are not rescued soon. Climate change is real. Its story is unfolding daily in our nation’s crops and will have dire consequences if we fail to take the necessary steps to improve our climate and our country’s ability to produce food.

In a recent “Monday Morning Memo,” Roy H. Williams provided the following observation from Peter Raible. “We build on foundations we did not lay. We warm ourselves by fires we did not light. We sit in the shade of trees we did not plant. We drink from wells we did not dig. We profit from persons we did not know. This is as it should be. Together we are more than any one person could be. Together we can build across the generations. Together we can renew our hope and faith in the life that is yet to unfold. Together we can heed the call to a ministry of care and justice. We are ever bound in community.” Williams cites another man, Brian Scudamore, who said it more simply: “We are bigger and better together.” 

So, the next time we make a trip to the grocery store, or shopping mall, or even to our computers to buy online, we need to give some thought to the very real people behind the product. What do they need to do their jobs so the products they are producing continue to be available? How can we help them meet those needs? How can we be a part of a solution to their problems? I cannot help in the fields or in the factories directly. But I can pay attention to the issues facing the lives of these workers who make my own life so much easier. I can believe the truth about the problems they face. And I can vote … so laws can change and progress can be made — the progress that will improve their lives, and mine in the process, and insure our country’s future.

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NURSING HOMES/SENIOR LIVING FACILITIES

Freeman Nursing and Rehabilitation Community

Kingsford

906-774-1530

Freeman’s has resumed small group activities. Visitation is currently being allowed twice weekly with screening and COVID-19 testing required before entering the building. All precautions are still being taken to protect residents. Everyone has adjusted to this new normal; however, they are all looking forward to a great get-together when it is safe to do so.

Iron County Medical Care Facility

Crystal Falls

906-874-1501

No information currently available.

Manor Care

Kingsford

906-774-4805

Limited visitation has resumed for family and friends. Appointments must be made in advance by calling the center.

Maryhill Manor

Niagara, Wis.

715-251-3172

Scheduled visits are being allowed in the facility’s living room. Call ahead to reserve. The weekly Happy Hour and bingo have resumed for residents only.

No additional information currently available.

Golden Living Center

Florence, Wis.

715-528-4833

Visitation is allowed in designated areas only on Tuesdays, Wednesdays and Fridays. Each visit is limited to 30 minutes and must be scheduled in advance. All visitors will be subject to health screening before entering the facility. Residents have resumed some small group activities.

Victorian Pines

Iron Mountain

906-774-5158

Sunday: Juice time, 10 a.m.; Bible study, 1:30 p.m.; refreshments, 3 p.m.

Monday: Juice time, 10 a.m.; exercise, 11 a.m.; bingo, 2 p.m.; refreshments, 3 p.m.

Tuesday: Juice time, 10 a.m.; exercise, 11 a.m.; left-center-right, 2 p.m.; refreshments, 3 p.m.

Wednesday: Juice time, 10 a.m.; exercise, 11 a.m.; bingo, 2 p.m.; refreshments, 3 p.m.

Thursday: Lutheran Bible study, 10 a.m.; exercise, 11 a.m.; birthday party, 2 p.m.

Friday: Juice time, 10 a.m.; exercise, 11 a.m.; bingo, 2 p.m.; refreshments, 3 p.m.

Saturday: Juice time, 10 a.m.; movie and popcorn, 2 p.m.

Pinecrest Medical Care Facility

Powers

906-497-5244

Sunday: One-to-one visits, 10:30 a.m.; time outside, 2 p.m.

Monday: Bus ride, 10:30 a.m.; happy hour, 2 p.m.; time outside, 3:30 p.m.; one-to-one visits, 6 p.m.

Tuesday: DeYoung Zoo, 10 a.m.; bingo, 1:45 p.m.; bonfire, 3:30 p.m.; one-to-one visits, 6:30 p.m.

Wednesday: Yard games, 10 a.m.; bunco, 2 p.m.; Ski-ters show, 4 p.m.

Thursday: Outside social, 10:30 a.m.; bingo, 1:45 p.m.; cards, 3:330 p.m.; one-to-one visits, 6 p.m.

Friday: Shopping, 10:30 a.m.; Catholic Mass, 2 p.m.; rosary (radio), 2:30 p.m.; games, 3:30 p.m.

Saturday: Bingo, 10:30 a.m.; room visits, 3:30 p.m.

SENIOR CENTERS

Alpha-Mastodon Center

906-875-3315

Amasa Center

906-822-7284

Now open for dine-in eating — serving at 11:30 a.m. Menu for the week —

Tuesday: Chop suey, rice, Oriental vegetables and lettuce salad.

Wednesday: Pork roast, mashed potatoes, corn and beet salad.

Thursday: Poor man’s lobster, potatoes, peas and coleslaw.

Note: All meals include milk, bread and butter, fruit and dessert.

Breen Center

Kingsford

906-774-5110

Now open for dine-in eating — serving at noon. Carry-out meals also are available. Menu for the week —

Monday: Swedish meatballs, noodles and mixed vegetables.

Tuesday: Chili and wrap.

Wednesday: Pork, potatoes and sauerkraut.

Thursday: Ham, mashed potatoes and corn.

Friday: Tuna or egg salad sandwich and coleslaw.

Note: All meals served with a choice of skim milk or juice and fruit.

Crystal Falls Center

Head cook: Lucy Korhonen

906-875-6709

Crystal Lake Center

Iron Mountain

906-774-2256, ext. 230 or 235.

Home-delivered meals only — call to make arrangements. Menu for the week —

Monday: Meatball sub sandwich, green beans, spiced peaches and side salad.

Tuesday: Stuffed green pepper, carrots and dinner roll.

Wednesday: Nachos, sour cream, salsa and corn.

Thursday: Salisbury steak, mashed potatoes and peas.

Friday: Chicken salad sandwich, cucumbers, Mandarin oranges and pudding.

Note: All meals include a choice of skim milk, juice, or no beverage.

For more information, call Christine McMahon at 906-774-2256.

Felch Center

906-246-3559

Now open for dine-in eating — call for serving times. Carry-out meals also are available. Menu for the week —

Monday: Turkey wrap, potato chips and fruit.

Tuesday: Polish sausage, sauerkraut, mashed potatoes and peas.

Wednesday: Taco salad, refried beans and corn chips.

Note: All meals served with skim milk or juice.

Aging and Disability Resource Center of Florence County, Wis.

715-528-4890

Director: Tiffany White

Restrictions have lifted at some centers. Menu for the week —

Monday: Spaghetti with meat sauce, spinach/orange salad, garlic bread and apple sauce.

Tuesday: Polish sausage, steamed cabbage, parsley red potatoes and fruit.

Wednesday: Meatloaf, baked potatoes, roasted Brussel sprouts, fruit and cookies.

Thursday: Hot pork sandwiches with gravy, mashed potatoes, corn, fresh fruit, cake and ice cream.

Friday: Barbecue chicken, baked beans, pasta salad, tomato juice and fruit.

Note: All meals served with whole grain bread, butter and milk.

Fence Center/Town Hall

715-336-2980 — RSVP for meal at 855-528-2372

Same as ADRC menu, home-delivered only.

Florence Community Center/Town Hall

RSVP for meal at 715-528-4261

Same as ADRC menu. Now open — serving at 11:30 a.m. Monday through Thursday.

Tipler Town Hall

715-674-2320 – RSVP for meals

Same as ADRC menu, home-delivered only.

Hillcrest Senior Dining Center, Aurora

715-589-4491 – RSVP for meals

Same as ADRC menu. Now open — serving at 11:30 a.m. Monday through Friday.

Hermansville Center

Coordinator: Pam Haluska

906-498-7735

Iron River Center

906-265-6134

Now open for dine-in eating — serving at 11 a.m. Carry-out meals also available. Menu for the week —

Monday: Chicken breast sandwich, potato wedges, carrots and fruit.

Tuesday: Sloppy Joes, macaroni and cheese, peas and fruit.

Wednesday: Chef salad, cottage cheese and fruit.

Thursday: Spaghetti and meatballs, wax beans, garlic bread and dessert.

All meals include 8-ounces skim milk or juice.

Norway Center

Director: Michelle DeSimone

906-563-8716

Now open for dine-in eating served restaurant style beginning at 11 a.m. Take-out meals will remain available for pick-up. Menu for the week —

Monday: Cabbage roll casserole, baked potato and stewed tomatoes.

Tuesday: Fish patty on a bun, potato wedges, peas and carrots.

Wednesday: Shepherd’s pie, mixed vegetables and biscuit.

Thursday: Ravioli, garlic bread and Italian blend vegetables.

All meals include milk, juice, fruit, bread and dessert.

Sagola Center

906-542-3273

Now open for dine-in eating — call for serving times. Carry-out meals also available. Menu for the week —

Tuesday: Sloppy Joe, potato wedges, corn and peaches.

Wednesday: Meatloaf, mashed potatoes, green beans and mixed fruit.

Thursday: Egg or tuna salad sandwich, vegetables with dip and pears.

All meals served with fruit and choice of skim milk or juice.