How a Pop-Up Community Formed in Ann Arbor During the Pandemic | Eater Detroit

"A driveway pop-up-turned brick-and-mortar that launched during the pandemic after its owner left his previous job. Built on the operator’s passion for chicken and biscuits, the business grew by pre-selling huge volumes from a residential driveway (at one point over 400 pounds of chicken) and relying on close vendor relationships. Known for hard work, sharing success with the local food community, and mentoring other pop-up cooks, the operation opened a permanent storefront in March 2021 and remains closely tied to a collaborative network of renegade pop-ups." - Eater