MITCHELL — In the world of dining, code words like “Angel Shot” offer discreet help to those in need, and now Back 40 Taphouse Grill in Mitchell is introducing its own secret phrase: “After Hours.”

At The Back 40, the new “After Hours” program offers discreet help for those in need: guests can order take-away meals shortly before the store closes.

Inspired by owner Keke Leiferman’s experiences in Guatemala, this innovative program discreetly provides meals to people experiencing food insecurity while reducing waste.

During her visits to Guatemala, Leiferman volunteers at a school called SOMOS, which is dedicated to educating and feeding children in the mountainous regions. The school operates on a self-sufficiency model that allows students to grow and harvest their own food.

“It has no religious meaning, it is literally about the education and nutrition of children,” said Leiferman.

However, a comment from a resident who questioned why she was focusing her efforts abroad rather than at home touched Leiferman. Although she found the delivery of the message a little harsh, it made her reflect on its legitimacy. “You should be helping in your backyard,” the resident noted.

This led her to volunteer with CASA and advocate for children’s issues in the local court system. However, the demands of CASA, including extensive travel and reporting, conflicted with her duties at the restaurant.

Back 40 is operated as a kitchen, meaning all food is prepared fresh, which often results in food waste on certain days when the restaurant is closed. The restaurant is currently closed on Sundays and Mondays.

“All unused food has to be thrown away because it can’t be kept until the next opening time,” Leiferman said. “I was tired of throwing away perfectly good food that is fresh and delicious when people out there could really use a meal.”

This challenge gave us the idea for the After Hours program, which aims to reduce waste while combating food insecurity in the community.

The After Hours initiative allows guests to stop by just before closing time on Saturday nights and request a box to go by simply telling the bartender “After Hours.” The meals offered cannot be customized; instead, they consist of whatever the kitchen has left at the end of the evening.

“What the person gets cannot be customized. We simply put together what is left over that evening,” Leiferman said.

The program aims to provide nutritious meals that are high in carbohydrates and protein, which is essential for families who barely have enough to eat. They do their best to provide a balanced meal by offering salad alongside main dishes like burgers or chicken. Additionally, a popular dish that is often available in surplus is their freshly made mashed potatoes, made daily with real milk and real butter.

Leiferman has made it a point to keep the program discreet so those in need don’t feel stigmatized. Using the code “After Hours” maintains discretion and allows customers to mingle with regulars.

“Nobody has to know,” Leiferman said. “We want to be respectful. People can come in and not be embarrassed.”

There are no qualifications or prerequisites needed to receive the food. Leiferman simply requires that people use the program legitimately. The only requirement is that people must be able to come in and pick up the food, unless there are special circumstances.

Families who need larger quantities can contact them through a special Google line that is already used for reservations, so the kitchen staff can prepare them in advance.

Since its launch four months ago, the After Hours program has had to make some adjustments. Initially, Keke encouraged guests to arrive at 9:15 p.m., but that time clashed with the kitchen staff’s cleanup schedule. Now she advises guests to arrive around 8:45 p.m.

“We had to constantly change the times when people could come by to pick up the soon-to-be-discarded food and when the kitchen would close,” Leiferman said.

Since its launch, there have been a few issues with the After Hours program. One person mistakenly believed the initiative was open to anyone looking for free food, while another person tried to use the code to order a specific dish from the menu.

Despite some misunderstandings about the intent of the program, Leiferman remains proud of the After Hours initiative.

Jennifer Leither/Mitchell Republic

Leiferman stressed that the program is about more than just providing food; it is about providing nutritious meals that truly benefit the community.

“McDonald’s could hand out free junk food all day long, but it wouldn’t be truly nutritious,” Leiferman stressed.

According to Leiferman, this program ensures that families receive healthy meals made from local ingredients instead of just filling their stomachs with inferior alternatives.

Leiferman uses only fresh, local ingredients in her cooking and avoids frozen items whenever possible. For example, the beef she serves is freshly ground South Dakota beef, while the bacon and potatoes for her fries come from a nearby Hutterite colony. In the summer, she sources all of her produce from local farmers, and farm-fresh eggs are available year-round.

General manager Jesse Stroud said the restaurant does not use pre-packaged or glassed foods.

“Corn nuggets may come from a frozen package, and while I understand that, we prefer fresher alternatives,” Stroud said. “Because our food is fresh and we don’t want it to spoil, we were able to start this program.”

The free meal program runs in a relaxed, low-key manner and is promoted primarily through Facebook. The number of meals prepared each week varies. Some weeks only a few meals are prepared, others up to nine.

In addition to the After Hours program, The Back 40 recently launched a website for online ordering and plans to introduce an in-house delivery service soon.

Jennifer Leither joined the Mitchell Republic in April 2024. She grew up in Sioux Falls, SD, where she attended Lincoln High School. She continued her education at South Dakota State University, graduating with a bachelor’s degree in journalism in December 2000. While in college, Leither worked as a reporter for the campus newspaper, The Collegian. She also interned at Anderson Publications in Canistota, SD in the summer of 2000. After graduating, Leither continued to live in the Sioux Falls area and worked as a freelance writer for the Argus Leader for several years.
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