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J
ust eight weeks into the pandemic, four of
every 10 U.S. restaurants closed, leaving 8
million workers unemployed.
Locally, many tried to reboot under strict
conditions—building outdoor parklets, erecting
tents, pivoting to takeaway. To mixed success.
Enter Annee Martin, who felt shock and sad-
ness when two of her favorite Carmel restau-
rants (Etats-Unis and il grillo) shuttered.
"It became clear restaurants were unable
to sustain themselves," says Martin, a property
manager. "I felt powerless."
So she launched Kindness Monterey, a pay-
it-forward campaign turning restaurant gift cer-
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For Martin, restaurants have always been
the social and artistic lifeblood of a thriving
community.
"Most people don't understand how serious
this is, not only for the owners and all the
workers and families, but for the community,"
she says.
As part of its mission, KM raised $5,000
through an online "care-a-thon," distributing
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evacuees.
For Martin, her group's name says it all.
"We need to be kind," she says. "That is
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In the end, what really matters is how we treat
each other."
For more information or to purchase a gift card,
visit www.kindnessmonterey.com.
Resuscitating
Restaurants Through
Acts of Kindness
B Y L A R R Y H A R L A N D
SHORTCUTS
GIVING BACK
78 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 1
Photo:
Kelli
Uldall
