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But because he was often working late nights and long shifts, he could not dedicate much time to other pursuits that connected him with the sources of his food.
When he learned in late 2016 that the Timeless Caf in downtown Lebanon was on the market, he saw his chance to make a change.
It was not easy, though, to go from planning menus planning and running a kitchen to drawing up a full-blown business plan.
Being in the kitchen always came natural. Doing the financials, doing the budgets and figuring out your projections for the next three years, five years my head was about to explode, said Spencer, who has been in the food-service industry nearly 25 years.
Since taking over Timeless Caf in early 2017 where the hours and menu are more limited and the space smaller than they would be a full-service restaurant Spencer has found his groove.
Hes been able to marry his culinary expertise with his pursuit of what is known as homesteading, dedicating more time to locally grown food and traditional crafts like canning and preserving. Plus, hes taken on new back-to-the-land projects like beekeeping.
Whats more, Spencer is sharing his values with his customers and embracing his role in the Lebanon community.Spencer, 44, bought Timeless Caf from previous owners Pam Brightbill and Tess Wathen, who both wanted to spend more time with their young grandchildren. Around the same time, he was setting up a small-scale beekeeping operation. It was the only thing that kept him sane during the tumultuous seven or so months between putting an offer on the business and his soft opening on Fathers Day, he said.
Spencer, a Lancaster County native, planned to take over Timeless Caf in January 2017, but what he thought was a done deal with his initial lender fell through around the holidays in 2016. He...