Mainebiz

V O L . X X V I I N O. X M AY 1 7 , 2 0 2 1 32 S M A L L B U S I N E S S F O C U S Depending on the animal, it's sea- sonal work, but it's also hard to find a good butcher. "ere's a small window, but big money," Brown says. Byers, who had experience in chicken processing, encouraged him. e plan was to process chickens, until a game warden who was passing by asked if he'd take deer from the Maine Warden Service. Brown expanded his plan. Now deer from the warden service and hunters is a big part of what he processes. A year of December snowstorms Delisle, of Maine SBDC, says that the organization's immediate challenge is to make sure businesses have support accessing current relief programs like the Restaurant Relief Fund and Shuttered Venues Operators Grant. Long-term focus is on how to help people re-envision their business and how to position themselves for the future in a new world. Delisle once owned a retail business where, if a Saturday in December was lost to a snowstorm, "you never got it back." e pandemic was like a year of December snowstorms, and businesses have to regroup to make up what they've lost, he says. e ultimate mission is for the SBDC to help businesses navigate what's coming, keep relationships with clients strong and support startups. SBDC also strives to foster long-term relationships with clients, which the organization's research shows helps build a foundation for sustainability. "New businesses and jobs, that's what helps improve the quality of life in Maine," Delisle says. 'As busy as I want to be' In Mars Hill, Orland and Abbott, as well as other small towns across the state, business owners and communi- ties are seeing that in action. Stiggle, Eldredge and Brown say their businesses are in better shape now than they were before the pandemic. Five varieties of Timberwolves barbeque sauces, as well as elderberry syrup, are being sold in northern Maine Hannaford supermarkets, as well as IGAs in Fort Fairfield and Mars Hill. e restaurant opened back up in August. "We're doing better than pre- COVID," Stiggle says. Brown plans to offer butchery classes this fall with his farming men- tor, Baker. He hopes it catches on and loosens up a statewide meat process- ing bottleneck that deters many who want to start livestock farming. For now, he's the regional go-to guy. "is year is going to be as busy as I want it to be," he says. Eldredge opened two weeks earlier this year than she ever has before. It may not seem like much, but when gardeners are itching to plant after a long winter, it makes a difference. For the first time in nine years, she's hired staff — two part-time employees. Reworking her initial greenhouse plan of February 2020 was a game- changer that set other wheels in motion and now business is better than it's ever been. "It all just came together," she says. "I have to take a minute sometimes and process how it all happened." Maureen Milliken, Mainebiz senior writer, can be reached at mmilliken @ mainebiz.biz Working with you, for you, to help you make the right decisions about one of your most important concerns - your money. WE THINK YOU SHOULD REALLY AND TRUST YOUR ACCOUNTANT Like READY FOR A FRESH AGGROACH TO ACCOUNTIN? Auburn / Madison / Norway LET'S CONNECT. Schedule a consultation : AustinPA.com 46 Years of Building Maine B R U N S W I C K 2 0 7-7 2 5 - 4 3 0 4 I N F O @ P O U L I N C O N S T R U C T I O N M E . C O M HOTELS RESTAURANTS ASSISTED LIVING MULTI-USE OFFICE SUITES » C O N T I N U E D F RO M P R E V I O U S PA G E Joe Brown owns Longshot Revival Homestead, a livestock farm in Orland, with his wife Haley Brown. He's pictured with their kids. P H O T O / H A L E Y B ROW N

• Cover