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For 24 years, Ami Anderson’s professional headquarters was her Jordan School District elementary school classroom where she taught third grade and later, fourth along Utah’s Wasatch Front. Then came the coronavirus pandemic and last spring’s shuttering of schools, which meant Anderson, along with educators across the country, made a sudden pivot to virtual teaching to finish the school year. This past fall, Anderson excitedly planned to resume teaching in person. Three days before the start of the school year, she was asked to teach third grade virtually with the district’s online elementary program. “Spring online was difficult. I have a technology background so I was able to figure it out, but still, it was difficult. So when I started this position this year, I had the intention of doing it this year and that would be the extent of it,” she said. ....
The ongoing COVID-19 restrictions on dine-in service in Michigan have not only negatively impacted restaurants, but employees, suppliers, and consumers. Those working at Michigan restaurants have had to tap into their creative sides during the pandemic to come up with solutions for keeping the lights on while safely serving their communities. This includes increasing takeout and delivery options, offering carryout cocktails, and providing more outdoordining spaces. There’s now a growing number of pop-ups and limited run events from chefs available in and around Ann Arbor, too. By “borrowing” spaces and other resources from restaurants, those running pop-ups avoid outrageous start-up costs and can easily fine tune menus. Pop-ups also allow restaurants the opportunity to lend out underutilized kitchens in an effort to bring in additional revenue. But for some restaurants, such as Ann Arbor’s York and Ypsilanti’s community-oriented Cultivate, regularly hosting pop-ups a ....