Following the start of lockdown this spring, Georgia resident Angela English Hansberger found her decade-long career as a food-and-beverage writer suddenly on hold. However, she was inspired to stay involved in the industry, in a very small way, after her uncle Ed sent her a miniature wooden picnic table in April. The tiny table was meant to be placed in a tree, to attract squirrels, but Hansberger decided to place it on her front porch instead. She served up the first course, spreading a few walnuts on the table and, within minutes, she had a furry customer. Encouraged by the freshly consistent service from her new regular squirrel friend, Hansberger upgraded her tiny venue, adding a tablecloth, cocktail umbrella and a vase made of a discarded piece of plastic. The pair have fallen into a pattern, with Munk the chipmunk coming twice a day at fairly regular times.
… The menu changes constantly. Hansberger makes most of her meals from nuts, berries, grains and veggies, and herbs from her garden. While Munk will sometimes climb on top of the table, “most days he sits like a respectable diner.” His etiquette, however, is tainted by kleptomania, and he frequently steals bowls, glassware and the occasional decoration.