When COVID-19 sent the hospitality industry into a tailspin, Eric Rivera had already charted a course to the next destination. His restaurant, Addo, has always been a venue for innovations both cultural and culinary, so a sudden shutdown of indoor dining was a chance to explore new ways of serving their customers and their community. First items on the menu: caring for the wellbeing of workers, and making sure the most vulnerable people are fed. Rivera joined Food & Wine from Seattle to talk about how he structured Addo like a business rather than a restaurant, offering a mail-order alternative to Goya products, and what a more equitable and sustainable industry might look like.
Follow Eric on Twitter:
https://twitter.com/ericriveracooks
Learn more about Eric and Addo:
https://www.ericriveracooks.com/
Order spices, hot sauces and pantry staples:
https://www.ericriveracooks.com/pantry
Buy a plant:
https://www.ericriveracooks.com/plant-shop
Food & Wine Pro:
https://www.foodandwine.com/fwpro
Learn more about your ad choices. Visit
megaphone.fm/adchoicesWhen COVID-19 sent the hospitality industry into a tailspin, Eric Rivera had already charted a course to the next destination. His restaurant, Addo, has always been a venue for innovations both cultural and culinary, so a sudden shutdown of indoor dining was a chance to explore new ways of serving their customers and their community. First items on the menu: caring for the wellbeing of workers, and making sure the most vulnerable people are fed. Rivera joined Food & Wine from Seattle to talk about how he structured Addo like a business rather than a restaurant, offering a mail-order alternative to Goya products, and what a more equitable and sustainable industry might look like.
Follow Eric on Twitter:
https://twitter.com/ericriveracooks
Learn more about Eric and Addo:
https://www.ericriveracooks.com/
Order spices, hot sauces and pantry staples:
https://www.ericriveracooks.com/pantry
Buy a plant:
https://www.ericriveracooks.com/plant-shop
Food & Wine Pro:
https://www.foodandwine.com/fwpro
Learn more about your ad choices. Visit
megaphone.fm/adchoicesWhen COVID-19 sent the hospitality industry into a tailspin, Eric Rivera had already charted a course to the next destination. His restaurant, Addo, has always been a venue for innovations both cultural and culinary, so a sudden shutdown of indoor dining was a chance to explore new ways of serving their customers and their community. First items on the menu: caring for the wellbeing of workers, and making sure the most vulnerable people are fed. Rivera joined Food & Wine from Seattle to talk about how he structured Addo like a business rather than a restaurant, offering a mail-order alternative to Goya products, and what a more equitable and sustainable industry might look like.
Follow Eric on Twitter: redir.net/link?url=https%3A%2F%2Ftwitter.com%2Fericriveracooks">https://twitter.com/ericriveracooks
Learn more about Eric and Addo: redir.net/link?url=https%3A%2F%2Fwww.ericriveracooks.com%2F">https://www.ericriveracooks.com/
Order spices, hot sauces and pantry staples: redir.net/link?url=https%3A%2F%2Fwww.ericriveracooks.com%2Fpantry">https://www.ericriveracooks.com/pantry
Buy a plant: redir.net/link?url=https%3A%2F%2Fwww.ericriveracooks.com%2Fplant-shop">https://www.ericriveracooks.com/plant-shop
Food & Wine Pro: redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Ffwpro">https://www.foodandwine.com/fwpro
Learn more about your ad choices. Visit megaphone.fm/adchoices