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Omar Anani transformed Saffron De Twah into community kitchen


Omar Anani and his staff at Saffron De Twah were just a couple weeks into a fruitful awards season and the swell of customers that a nod from the James Beard Foundation brings when business suddenly dropped off a cliff.
The novel coronavirus was spreading quickly in the United States and local restaurants had begun to feel the pinch even before Michigan’s first cases were confirmed. After consulting with health care workers in his family, Anani made the decision to close the award-winning modern Moroccan bistro days before the governor mandated it.
“So we shut down and said, ‘What is it we can do?, ” Anani recalls. “We have all this food sitting here. All these restaurants are closed. Let’s feed these restaurant workers because a lot of them are on tipped wages and live paycheck to paycheck.” ....

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