Podcasts about independent restaurant coalition

Camilla Marcus, founder of west-bourne is my guest today and as someone who embodies the intersection of sustainability and community, her various collections feel right at home. She's a chef, entrepreneur, activist, and environmental trailblazer, redefining how we think about food, gathering, and planetary care - which is probably why she's been named one of Fast Company's Most Creative People in Business.As the founder of west~bourne, New York City's first zero-waste certified restaurant turned regenerative provisions brand, Camilla is deeply committed to making a lasting impact.Beyond her work in hospitality, she co-founded ROAR and the Independent Restaurant Coalition, collaborated with visionaries like Oishii, Ron Finley and MAD Agriculture, and written a cookbook, My Regenerative Kitchen, that empowers us all to eat well while doing good. And yet, as ambitious as her career is, Camilla also finds inspiration and grounding in the art of collecting.Today, we'll dive into the stories behind her incredible collections—vinyl records that set the tone for gatherings, signed menus that archive her love for what she calls a restaurant's first piece of art, and ceramics that embody her ethos of mindful craftsmanship. We'll hear how her collections reflect her values, influence her creative process, and offer a quiet, yet natural place to turn in the midst of her ever-expanding world.So without further adieu, this is Camilla Marcus, for Collectors Gene Radio.Westbourne - https://westbourne.com/Westbourne Instagram - https://www.instagram.com/westbourne/?hl=enCamilla Marcus Instagram - https://www.instagram.com/camilla.marcus/?hl=enCollectorsGene.com - https://collectorsgene.com/Cameron Steiner - https://www.instagram.com/cameronrosssteiner/?hl=en

Cheetie Kumar is the chef/owner of Ajja, a restaurant in Raleigh's Five Points neighborhood that draws inspiration from the diverse foodways and cultures, vibrant spices, and cooking techniques of the Mediterranean, the Middle East and beyond. Ajja opened in June 2023 and is a James Beard Foundation Award semifinalist for Best New Restaurant. Ajja was also named an Esquire Best New Restaurant and Eater's Best New Carolinas Restaurant.  An India- and Bronx-raised Southerner and musician, Cheetie earned two James Beard Foundation Award nominations (and five semifinalist nods) for “Best Chef: Southeast” for her multi-cultural menus that blended the flavors of South Asia and the surrounding regions with local agriculture at the beloved Garland, which closed in 2022. Ajja builds on the legacy of Garland and continues telling the rich story of North Carolina's growers, farmers and purveyors in a vibrant indoor-outdoor neighborhood restaurant. Cheetie is active in food advocacy and serves on the board of the Independent Restaurant Coalition, the Southern Foodways Alliance and several North Carolina-based organizations. In fall 2023, Cheetie joined World Central Kitchen's Chef Corps, a global network of culinary leaders who champion World Central Kitchen's work providing fresh meals following crises.

You don't have to tell Erika Polmar, St. Louis University, class of 1989, that “we are what we eat.” Her reverence for local food systems has been lifelong. It inspired her Oregon-based farm-dinner series, Plate + Pitchfork, to educate eaters about the people and places that their sustenance originates. And when the pandemic closures devastated restaurants nationwide, she co-founded the Independent Restaurant Coalition, advocating to help secure some $30 billion in rescue funds for her 500,000 trade group members. Solving complex, intertwined social and political puzzles, Polmar often seems to have a lot on her plate. In episode 11 of Formative, we talk about why food mediates our relationship to time; how to get healthy, fresh alternatives to eaters of all economic backgrounds; and if “we are what we eat,” we're also where we eat.

In conversation with Ellen Yin A New York Times bestselling children's author and illustrator, Grace Lin earned the Newbery Honor for Where the Mountain Meets the Moon, the Theodor Geisel Honor for Ling and Ting, and the Caldecott Honor for A Big Mooncake for Little Star. Her novel When the Sea Turned to Silver was a National Book Award Finalist. Recognized by former President Obama's administration as a Champion of Change for Asian American and Pacific Islander Art and Storytelling, Lin was awarded the Children's Literature Legacy Award from the American Library Association. She also provides commentary for New England Public Radio, book reviews for The New York Times, and she hosts the podcasts kidlitwomen* and Kids Ask Authors. In Chinese Menu, she serves up insights on the history, legends, and myths behind favorite American Chinese dishes. High Street Hospitality Group founder and co-owner Ellen Yin operates some of the country's most acclaimed eateries, including a.kitchen + bar, Fork, High Street Restaurant & Bakery, The Wonton Project, and High Street Hoagies. In 2023 she was named ''Outstanding Restaurateur'' by the James Beard Foundation Awards. A graduate of the University of Pennsylvania's Wharton School, she is involved with several community-centric organizations, including the Sisterly Love Collective and the Independent Restaurant Coalition, and she sits on the Board of ''The Philadelphia Award.'' Because you love Author Events, please make a donation to keep our podcasts free for everyone. THANK YOU! The views expressed by the authors and moderators are strictly their own and do not represent the opinions of the Free Library of Philadelphia or its employees. (recorded 2/12/2024)

This episode is sponsored by Popmenu. Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability. We currently work with over 10,000 independent restaurants and hospitality groups and are helping them get the most out of their most powerful marketing tool: their menu.It's also sponsored by Kickfin. Thousands of restaurants, bars and breweries use Kickfin to tip out their employees instantly — no cash required. With Kickfin, tips go directly to your employees' bank of choice, the second their shift ends. It's a really simple solution to a really big problem — because if you're still paying out credit card tips in cash, it's costing you. Time-consuming bank runs and cash counting take managers away from work that matters. Cash is hard to track, which leads to accounting headaches — and it creates the perfect opportunity for theft, human error, and compliance issues. Bottom line: there's never been an instant, secure way to pay out tips — until Kickfin. It's an easy-to-use software that sends real-time, cashless tip payouts straight to your employees' bank accounts, 24/7/365. Kickfin gives managers hours back in their day, makes reporting a breeze and protects your business from risk. Most importantly: employees love it. Restaurants can have Kickfin up and running overnight. Employees can enroll in seconds. No hardware, no contracts, no setup fees. Visit kickfin.com for a personalized demo and see how restaurants across the country digitizing tips with Kickfin. Giving Kitchen is a James Beard Award-Winning nonprofit that provides emergency assistance to food service workers nationally. GK has served over thirteen thousand food service workers and awarded over nine million dollars to food service workers in crisis. Giving Kitchen helps food service workers that get hurt or sick, lose a family member or suffer a housing disaster like a flood or fire by offering financial assistance to cover rent and utilities. If you know someone that works in a bar or restaurant that is in crisis, tell them: Ask for help from Giving Kitchen by clicking here.Want to get involved and support Giving Kitchen? Join Dining With Gratitude in October, Giving Kitchen's month-long campaign, where the food service community pledges to raise critical funds and spread the word about their mission. Learn more by clicking here.

In this episode, chef and hospitality entrepreneur Camilla Marcus shares her insights on sustainable food practices and moving toward a zero-waste lifestyle. Founder of NYC-based restaurant turned upscale provisions company west~bourne, Camilla also co-founded of ROAR (Restaurants Organizing Advocating Rebuilding) and is a founding member of the Independent Restaurant Coalition. Camilla and Morgan chat mom-to-mom about raising environmentally aware children and the environmental and health impacts of eating real vs. processed foods. Camilla also shares her philosophy of “honoring nature as nature intended” and offers tips on how to use zero-waste tools at home.

Robert St. John is a restaurateur, chef, writer, philanthropist, international travel guide and TV personality—in short, a modern-day renaissance man. He opened his first restaurant, Purple Parrot Cafe, more than 30 years ago in Hattiesburg, Miss., turning the small Southern city into a dining destination. While that one closed during Covid, seven other restaurants remain in town and two more in the state capital of Jackson. The Midtowner is the newest, an all-day breakfast place serving St. John's favorite meal of the day. The restaurateur has had a strong impact on his community and state through his businesses, books, PBS shows, volunteerism and nonprofit organization, Extra Table, which ships over 200,000 pounds of healthy food to 60 soup kitchens and food pantries across Mississippi every month. He was also an active member of the Independent Restaurant Coalition, helping to secure much-needed funds for indies during the pandemic. Listen as St. John shares his colorful journey as a chef and restaurateur, his prolific work as a writer, how he's fueled by a mission to give back to his community and where life is taking him next.

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Katie Button, CEO / Co-Founder of Katie Button Restaurants:  Cúrate, La Bodega by Cúrate, Cúrate Trips, curateathome.comGuest BioAsheville, North Carolina's beloved Cúrate, a collection of restaurants, online marketplace, wine club and culinary journeys designed to create exceptional and experiential access to Spanish culture. A Southern chef with a scientific mind, Button honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open Cúrate Bar de Tapas with husband Felix Meana and her family. Since, they have grown the Cúrate brand to include Cúrate Trips, Cúrate Spanish Wine Club, Cúrate at Home and most recently, La Bodega by Cúrate. Cúrate is part of the Katie Button Restaurants family, which includes Katie Button Media and Magnolia Network's From The Source, a series exploring the origins and stories behind different ingredients.Among her many accolades, chef Katie Button was featured as one of Food & Wine's 2015 Best New Chefs. Cúrate was named as one of the "40 Most Important Restaurants of the Past 40 Years" by Food & Wine and one of the "Most Important Restaurants of the Decade" by Esquire. In 2016, Button released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen.In 2022, the James Beard Foundation nominated Katie for a 2022 Best Chefs in America: Southeast award and Cúrate Bar de Tapas won the Outstanding Hospitality award. Throughout it all, Katie continues to challenge the industry standard, steadily building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group. She also is an active participant in the James Beard Foundation's Impact programs and is currently serving on the Independent Restaurant Coalition's leadership team.   Additional ResourcesCúrateLa Bodega by CúrateCúrate TripsJust EconomicsListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Katie Button, CEO / Co-Founder of Katie Button Restaurants:  Cúrate, La Bodega by Cúrate, Cúrate Trips, curateathome.comGuest BioAsheville, North Carolina's beloved Cúrate, a collection of restaurants, online marketplace, wine club and culinary journeys designed to create exceptional and experiential access to Spanish culture. A Southern chef with a scientific mind, Button honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open Cúrate Bar de Tapas with husband Felix Meana and her family. Since, they have grown the Cúrate brand to include Cúrate Trips, Cúrate Spanish Wine Club, Cúrate at Home and most recently, La Bodega by Cúrate. Cúrate is part of the Katie Button Restaurants family, which includes Katie Button Media and Magnolia Network's From The Source, a series exploring the origins and stories behind different ingredients.Among her many accolades, chef Katie Button was featured as one of Food & Wine's 2015 Best New Chefs. Cúrate was named as one of the "40 Most Important Restaurants of the Past 40 Years" by Food & Wine and one of the "Most Important Restaurants of the Decade" by Esquire. In 2016, Button released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen.In 2022, the James Beard Foundation nominated Katie for a 2022 Best Chefs in America: Southeast award and Cúrate Bar de Tapas won the Outstanding Hospitality award. Throughout it all, Katie continues to challenge the industry standard, steadily building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group. She also is an active participant in the James Beard Foundation's Impact programs and is currently serving on the Independent Restaurant Coalition's leadership team.   Additional ResourcesCúrateLa Bodega by CúrateCúrate TripsJust EconomicsListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

Will Guidara is the former owner of Make It Nice, the hospitality group with restaurants covering the entire spectrum, from fine dining to fast casual, including the acclaimed Eleven Madison Park, and NoMad in New York, London, Los Angeles, and Las Vegas. Guidara led Eleven Madison Park to its pinnacle, earning numerous industry accolades including the top spot on The World's 50 Best Restaurants. He is also a co-founder of The Welcome Conference and the Independent Restaurant Coalition.Earlier this year Will published his book, Unreasonable Hospitality, and his first television show, The Big Brunch, debuted on HBO Max. To Dine For is part of the Adweek Podcast NetworkOfficial Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!MastercardAmerican National InsuranceTerlato Wine Group Follow Our Guest:Facebook: Facebook.com/WillGuidaraInstagram: @wguidaraTwitter: @wguidaraLinkedin: LinkedIn.com/in/WillGuidara Hosted on Acast. See acast.com/privacy for more information.

Erika Polmar is the executive director of the Independent Restaurant Coalition. “Remember when we were told the pandemic was expected to last 8 to 12 weeks?” she asks. "Well, it lasted much longer,” she says, adding, "and many independent operators are still recovering from the negative impact it had on their restaurant businesses.” The Independent Restaurant Coalition soon formed in the midst of the pandemic. Since founded in 2020, its membership has swelled from a few hundred restaurant owners and operators to more than 150,000 today In this episode of Corner Booth, Erika explains how she went from a volunteer to the association's charter Executive Director. She covers the myriad issues the Coalition is addressing to help beleaguered restaurateurs. “Most members are still financially stressed because only a third of all applicants received available government funding,” says Erika. “In addition to working through recent supply interruption, increased operating costs, and a tight labor market, many coalition members seem to need direction and assistance.” In this episode, you'll learn how the association is working to educate its members on the industry's changing compensation and benefits requirements, as well as working with insurance companies to offer more and better programs for the small restaurant operator. Erika feels the virtual panel discussions offered to IRC members helps them share their knowledge with their industry peers. As you would expect, a great deal of the association's efforts are educating legislators and policymakers. “We have immigration policies and farm bills facing the legislature to work on,” says Erika. “We must continue to educate policymakers about the tight margins and other operating challenges facing today's independent restaurant operator.”

Tom Colicchio was a co-founder of Bravo's wildly popular, Top Chef reality-tv show. He's also the chef and owner of Crafted Hospitality, which currently includes New York's Craft, Temple Court and Vallata; Long Island's Small Batch; Craft Los Angeles; and Heritage Steak and Craftsteak in Las Vegas – and also ‘wichcraft – a premier sandwich and salad joint in New York.  Born in Elizabeth, New Jersey, Tom made his New York cooking debut at New York restaurants The Quilted Giraffe, Gotham Bar & Grill and Gramercy Tavern before opening Craft in 2001. In an effort to broaden his long-standing activism around food issues, Tom served as an executive producer to his wife, Lori Silverbush's 2013 documentary “A Place at the Table” about the underlying causes of hunger in the United States. He has been a mainstay in our nation's capital in the years since. Tom has established himself as the leading “Citizen Chef” advocating for a food system that values access, affordability and nutrition over corporate interests. In 2020, Tom took this to the airwaves with a podcast of his own called, Citizen Chef, which features conversations with lawmakers, journalists and food producers and connects the dots of how our food system really works.In response to the COVID-19 pandemic Tom co-founded the Independent Restaurant Coalition, and was instrumental in the passage of the American Rescue Act. Tom lives in Brooklyn with his wife Lori and their three sons. When he's not in the kitchen, he can be found tending to his garden on the North Fork of Long Island, enjoying a day of fishing or playing guitar.Final note here today, we're thrilled to be partnering on content and inspiration with the support of The Magic Canoe, another terrific storytelling vehicle here in Salmon Nation. Head over to magic canoe.net to learn more.

This week, we discuss the Independent Restaurant Coalition's expansion, and how the organization is continuing to help restaurants as we gradually move into a post-pandemic climate.

Will Guidara is the former owner of Eleven Madison Park, a restaurant that once held the #1 spot on The World's 50 Best Restaurants list. He is often referred to as a master in hospitality - both in and out of the restaurant industry - which inspired him to write his first book, Unreasonable Hospitality; the remarkable power of giving people more than they expect. In this episode, we discuss behind-the-scenes stories from key moments and decisions he made during his career, why he champions hospitality, and learn more about his new book. We also touch upon his work with the IRC, the Independent Restaurant Coalition. Enjoy this episode as we go Beyond the Plate… with Will Guidara. This episode is brought to you by ONEHOPE Wine. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterMentioned in this episode:Martin's Famous Potato RollsFollow @potatorolls on ig for recipe inspiration.

One of the blessings that was born from the pandemic was the Independent Restaurant Coalition. A group of less than two dozen restaurateurs came together to advocate for all of us, and it was through their efforts that over 20 billion dollars was distributed to independents that desperately needed the funds. But, as the fight for survival ends, the fight to thrive begins we sit down with the IRC's CEO, Erika Polmar, to discuss what's next for the coalition and for the industry at large. That's Erika Polmar. For more information on the IRC, visit https://www.independentrestaurantcoalition.com/. ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other shows: Restaurant Marketing School Restaurant expert videos & webinars

This week, we discuss the Independent Restaurant Coalition's expansion, and how the organization is continuing to help restaurants as we gradually move into a post-pandemic climate.

A Guatemalan chicken chain is primed for U.S. growth. Restaurant workers at San Francisco's airport are going on strike. And what's next for the Independent Restaurant Coalition now that the RRF is dead?

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. In 2021, Intuitive Content was named one of the top 100 production companies in the world by Realscreen. Andrew is also the founder and CEO of Passport Hospitality, a restaurant and food service development company. He is passionate about his philanthropic endeavors and sits on the board of directors of Services for the Under Served, Project Explorer/EXPLR, Charlize Theron Africa Outreach Project and Soigne Hospitality. He serves on City Harvest's Food Council, is the International Rescue Committee's Voice for Nutrition and a Goodwill Ambassador for the United Nations World Food Programme. Andrew is also a founding member of the Independent Restaurant Coalition, fighting to save restaurants affected by Covid-19. He resides in Minneapolis. On this episode, Andrew shares his one way ticket to Samoa. In the course of the conversation, he highlights its food (including the “sweetest most amazing banana you've ever had”), its stunning beaches, colorful markets, and general relaxed atmosphere, which all point to him believing he was a Samoan in a previous life. Plus, Andrew spotlights some of his more memorable food experiences around the world (he's been to 176 countries!), including the souks in Aleppo and Fez and in Taiwan which he says is “the most underrated food destination on planet earth”. For his (non-exhaustive) global list of selected food experiences, visit his page on our website: www.theonewayticketshow.com. Andrew Zimmern is just one of the exceptional individuals featured on the podcast where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back. Their destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; General David H. Petraeus, US Army (Ret.); Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Former United States Senator, Joseph I. Lieberman; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals, etc.

Michael Shemtov got his start as a restaurateur at the ripe age of 22. While he still successfully operates multiple concepts across three cities, his heart lies with giving back to his community. Follow along as Michael and Jamie discuss their initiatives to aid the hospitality industry, and the operations that lead them to continue expanding.Pay It Forward Charleston https://payitforwardcharleston.org/Independent Restaurant Coalition https://www.independentrestaurantcoalition.com/

Todd and Laura have the pleasure of interviewing celebrity chef and author Ali Rosen. The trio talk about Ali's refusal to cast Kate Middleton in a musical at St. Andrews, her start rocky experience in the media world, working with Brian Williams and her circuitous journey into the culinary world. Ali opens up about her infertility struggles, the obstacles many people face with surrogacy, having newborn twins during the height of the pandemic and the grief caused by the loss of her Mother-in-Law to Ovarian Cancer. The three of them also discuss inequality and toxic masculinity in kitchen culture, the importance of inclusion, and how we can change the culinary world for the better through organizations like the Independent Restaurant Coalition. The trio has big plans to reunite and take New York City by storm, so stay tuned for updates. Ali Rosen is the Emmy and James Beard Award nominated host of Potluck with Ali Rosen on NYC Life and the author of the cookbook Bring It! and as well as Modern Freezer Meal. She has been featured on shows such as The Today Show, Dr Oz, and NPR's All Things Considered and has written for publications including The Washington Post, Bon Appetit and New York Magazine. She was a Forbes 30 Under 30 and Thrillist said Ali had one of the coolest jobs in food (she agrees). She is originally from Charleston, SC but now lives in New York City with her husband Daniel, three kids Guy, Joy and Rae and rescue pup Phoebe.Potluck with AliAli's InstagramAli's Facebook More About AliBuy Ali's Cookbooks!Independent Restaurant CoalitionAmerican Lung Association of South Carolina's Oxygen BallNext Page is sponsored by:Bay Street BiergartenEternus CoachingPatrick Properties Hospitality GroupRPWB Law Firm Hosted on Acast. See acast.com/privacy for more information.

Today I breakdown Reef Kitchens as they seek an ownership stake in 800 Degrees Go, a joint venture between restaurant chain 800 Degrees and robotics company Piestro, 800 Degrees Go announced Thursday. Reef will also open 500 800 Degrees Go locations through 2027, and Kenneth Rourke, Reef's EVP of kitchens and brands, has joined 800 Degrees Go's board.800 Degrees Go currently operates out of 40 Reef locations in 13 markets and expect to open 100 more units this year, according to the press release. Reef initially announced a deal with 800 Degrees eight months ago to operate 500 mobile units by 2026. These plans and Reef's current deal with 800 Degrees Go are one and the same, 800 Degrees CEO Tommy Lee wrote in an email to Restaurant Dive.This past Thursday the House of Representatives passed The Relief for Restaurants and Other Hard Hit Small Businesses Act of 2022 (H.R. 3807), which would add $42 billion into The Restaurant Revitalization Fund. The bill, which will soon face the Senate, would also allocate $13 billion for other businesses with less than 200 employees that were hurt by the pandemic environment.If H.R. 3807 passes the Senate, the 177,000 restaurants that were approved for RRF grants but did not receive funding before the portal closed are already in a queue to receive grants, legislators said on a media call hosted by the Independent Restaurant Coalition on Thursday afternoon. About 20% of the industry will be eligible and will be asked by the SBA to sign a form confirming their businesses are either open or will reopen in the next sixth months. No additional application requirements will be necessary.

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. In 2021, Intuitive Content was named one of the top 100 production companies in the world by Realscreen. Andrew is also the founder and CEO of Passport Hospitality, a restaurant and food service development company. He is passionate about his philanthropic endeavors and sits on the board of directors of Services for the Under Served, Project Explorer/EXPLR, Charlize Theron Africa Outreach Project and Soigne Hospitality. He serves on City Harvest's Food Council ,is the International Rescue Committee's Voice for Nutrition and a Goodwill Ambassador for the United Nations World Food Programme. Andrew is also a founding member of the Independent Restaurant Coalition, fighting to save restaurants affected by Covid-19. He resides in Minneapolis. On this episode of What's Burning, Andrew Zimmern's chat with Host Mitchell Davis includes conversation around calling for a U.S. Food Czar, reassessing the cost of restaurant food and the impact of conflict and crisis on our food supply.

Super Somm! Bobby Stuckey IS a Hospitality Superhero.MJ's Guest today is award-winning Master Sommelier, co-founder of Frasca Food and Wine Group, Pizzeria Locale, and Scarpetta Wine Company, and leader in the hospitality industry: Bobby Stuckey. In 2000, Bobby worked with world-renowned chef Thomas Keller at The French Laundry in California, and led the restaurant's team to earn the James Beard Foundation's Outstanding Wine Service award. That same year, San Francisco Magazine recognized Bobby as "Wine Director of the Year.” Bobby went on to open a number of award-winning restaurants of his own, including Frasca, which received the 2019 James Beard Award in Outstanding Service. In this episode, Bobby tells MJ about getting kicked out of private school, landing his first restaurant job, and becoming a Master Sommelier and restaurant Owen. Plus, Bobby and MJ discuss the hospitality industry in the wake of the pandemic, and how Bobby's been working to help restaurants during this time.A huge thank you to Bobby Stuckey! Follow him on IG at @bobbystuckeymsCheck out The Independent Restaurant Coalition: https://www.saverestaurants.com/ Check out Bobby's Restaurants:https://www.frascafoodandwine.com/https://www.pizzerialocale.com/https://www.tavernettadenver.com/https://www.sundayvinyl.com/This episode's in studio wine:Ronco del Gnemiz Friuli Colli Orientali Chardonnay 2017_____________________________________________________________For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor: Taub Family Selections. Taub Family Selections is a dynamic fourth generation, family-owned wine import company with a truly enviable portfolio of fine wines from 11 countries. They are proud to represent an exceptional portfolio of high quality, terroir centric and historic producers from around the world, including Italy and France - where they have an exciting roster of burgeoning vignerons from Burgundy coming your way soon. Learn more at www.taubfamilyselections.comThank you to our sponsor: Independence Wine and Spirits - or IWS. IWS is one of the hot up and coming distributors of fine wines and spirits headquartered in New York City. Like Taub Family Selections, IWS is owned by the Taub family, who have re-entered the NY wholesale market, bringing the family back to its roots in distribution where they held court from 1951 – 2004. To learn more about IWS go to: https://independencewine.comThank you to our sponsor: Ross Knoll Vineyard Wines is a female owned company which produces handcrafted wines with winemaker, Justin Seidenfeld, made from Pinot Noir grapes sourced from exceptional vineyards in the Russian River Valley. Go to rossknollvineyard.com and discover their rare production of 2021 vintage Mount Eden White Pinot Noir and 2021 vintage Rosé of 667 See acast.com/privacy for privacy and opt-out information.

Tom Colicchio recently sat down with Andrew to discuss a wide-ranging variety of topics, from his newest restaurant Vallata to the state of the industry to the genesis of the Independent Restaurant Coalition to his NFT venture CHEFTY. He also shares some personal insights into his enduring love of cooking and how his childhood memories figure into it.In the intro, Andrew describes the global S.Pellegrino* Young Chef Academy Competition, and encourages listeners under 30 to apply. (For a sense of the competition, listen to Andrew's 2019 interviews with the most recent class of North American finalists.)   * our promotional partnerphoto of Tom and Andrew by Maya Land

On “Food Talk with Dani Nierenberg,” Dani talks with Tom Colicchio, chef and food advocate, working to revitalize the way people eat. In March 2020, Colicchio, along with other chefs, formed the Independent restaurant Coalition (IRC) to advocate for relief for independent restaurants during the Covid-19 pandemic. Join Dani and Tom as they discuss the IRC's work over the past two years and what the future will hold for the hospitality industry. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Shari Bayer is the Founder and President at Bayer Public Relations. She's been working in the restaurant industry since she was 16, so she knows the industry inside and out. Her passion for this beautiful industry is evident, especially through her podcast “All In the Industry”. She sits down with host Dan Ryan to talk about her journey through #hospitality and what it all means to her. Takeaways:    Hospitality has the most transferable “soft skills” that anyone can have. Hospitality isn't just limited to hotels and restaurants, it is everywhere. Every restaurant is different with what is unique and what their story is. It can be hard to talk about yourself but it's important to be vulnerable and show the world who you are.  Hospitality is all about making the guest feel welcomed and important. You want the guest to leave feeling happy and return often. Design plays a huge role in the feeling of a restaurant or a hotel. It's part of the complete package that is hospitality. The pandemic has changed how restaurants work, with the guidelines shifting from outdoor to indoor dining back and forth. You can't teach someone to be a nice person, but you can teach them nice skills. When hiring someone, you want them to have the right personality. Hire for culture and not skills.  Don't be afraid to challenge yourself. Push yourself outside of your comfort zone pieces at a time. Quote of the Show:   12:44 “When people understand hospitality or get it right, they make you feel so special and so welcome, and so important and that they're genuinely happy to see you. They want you to feel good.” Links:   LinkedIn: https://www.linkedin.com/in/shari-bayer-2272862/ Website: https://www.bayerpublicrelations.com/ Podcast: https://www.allintheindustry.com/   Shout Outs:   3:39 Sullivan Street Bakery 4:30 Jim Lahey  5:37 Mark Bittman 5:40 New York Times 13:33 Glen Coben 13:46 Architect's Cookbook by Glen Coben 18:30 Barbara Sibley 18:31 La Palapa 21:36 Independent Restaurant Coalition  22:25 Prune 22:26 Gabrielle Hamilton 25:22 Danielle Boulud 31:41 Gramercy Tavern 32:34 Le Bernardin 34:36 Danny Meyer 41:37 Line Hotel 42:38 Spoken English restaurant in DC 49:32 Heritage Radio Network 49:34 Roberta's Restaurant 51:59 Charlie Trotter 57:40 HOST Conference  52:58 William Vale in Brooklyn 1;01:12 Jimmy Yui 1;07:03 Rock Bottom Brewery Ways to Tune In:  Spotify: https://open.spotify.com/show/0A2XOJvb6mGqEPYJ5bilPX Apple Podcasts: https://podcasts.apple.com/us/podcast/defining-hospitality-podcast/id1573596386 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly93d3cuZGVmaW5pbmdob3NwaXRhbGl0eS5saXZlL2ZlZWQueG1s Amazon Music: ​​https://music.amazon.com/podcasts/8c904932-90fa-41c3-813e-1cb8f3c42419 Podbean: https://www.defininghospitality.live/ Youtube : https://youtu.be/wBp1GBCqVJk

Colorado restauranteur Bobby Stuckey, Partner & Master Sommelier at Frasca Food and Wine, knows the challenges of making a restaurant a success under normal economic conditions. Add in a global pandemic, and the recipe for any restaurant owner is one for trying to avoid disaster and keep the doors open. SOMM TV documents Stuckey's struggle for survival, and that of an entire industry, in a new documentary film, Saving the Restaurant. Stuckey shared his experience with Barbara Castiglia.When the pandemic first began shuttering restaurants in mid-March of 2020, it only took a moment for Stuckey and fellow restauranteurs to realize they didn't have strong advocacy at the local, state, or federal level. Amid all that, SOMM TV reached out to shoot some footage with Stuckey to capture what these uncertain early days were like for independent restaurants. Once on the scene, director Andrew Ackerman saw what Stuckey was going through was no short segment on the pandemic—it was a life and death struggle for not only Stuckey's businesses but for all restaurants that warranted a feature-length documentary.Stuckey and several of his fellow restauranteurs formed the Independent Restaurant Coalition. “We were not an organization the day before COVID,” Stuckey said. “We didn't have funding. We didn't have expertise. I think most of us thought we'd be doing that for six-to-seven weeks. We're now twenty-three months later, and the core of the Independent Restaurant Coalition is still fighting every day to sure up our industry.”Stuckey said those early days felt like he and his fellow restauranteurs were on a sinking ship, and they were bailing water as fast as they could. He recognized the toll it all took while watching the unfolding drama on Saving the Restaurant. “The documentary is completed. The journey of American restaurants is not,” Stuckey said.

A survey released by the Independent Restaurant Coalition found that nearly 60% of restaurants in the country say that sales were down by more than half. The group says 80 percent of those that never got federal Restaurant Relief Fund grants are in danger of closing. About half face eviction and bankruptcy. Erika Polmar, executive director of the IRC, says the country has lost 100 thousand restaurants and could lose 100 thousand more. She joins us along with Aaron Barnett, chef/partner of Portland's La Moule, who shares how he's weathered the pandemic so far and what he needs to survive.

In this episode of “The Maximus Podcast” we sit down with David Nayfeld. He's a Bay Area native and Born to refugee parents from the former USSR, Nayfeld is a believer in the American dream. He started working in kitchens at the age of 13 as a dish washer. After high school,  Nayfeld started his journey of traveling the globe and working for the best restaurants world. In 2018, Nayfeld opened Che Fico in San Francisco, CA. Che Fico was named one of the best new restaurants in the United States by Bon Appétit and Esquire magazines. It has been reviewed by the New York Times, Washington Post, and the San Francisco Chronicle. Nayfeld is one of the founding members and sits on the board of directors of the Independent Restaurant Coalition.You can download the episode on iTunesYou can download it on StitcherYou can download it on SoundcloudIf you love our content Join Team Maximus at www.themaximuspodcast.comWe'd like to thank our sponsors. Visit www.lalo.com and use the code MAXIMUS20 for 20% off Footwear. Also check out www.tenthousand.cc and use the code MAXIMUS15

On this week's episode of The Main Ingredient With David Nayfeld, WE ARE BACK! Season two of our show kicks off with no other than the legendary Bobby Stuckey of Frasca Food and Wine. Bobby is a Master Somm with the Court of Master Sommeliers. An advocate for independent restaurants as well and a member of the board of directors of the Independent Restaurant Coalition. 

The restaurant industry was hit incredibly hard by the pandemic. In 2020, Add Passion and Stir connected with chefs to learn how the pandemic was affecting them. We're revisiting these inspiring conversations to showcase the resilience of the restaurant industry and its commitment to service.We spoke with Chicago's award-winning chef and Mexico: One Plate at a Time host Rick Bayless in September of 2020. At that time he was concerned about independent restaurants and advocating for federal funds to stabilize them. “If we don't get some assistance, I'm afraid we're going to see our neighborhoods just devastated. They are going to lose their character. Restaurants are a major part of our culture,” he explained. Bayless got involved with the Independent Restaurant Coalition, which lobbied Congress for funds to support the restaurant industry. In early 2021, the Biden Administration's American Rescue Plan Act established the Restaurant Revitalization Fund which provides funding to help restaurants and other eligible businesses keep their doors open.Click here to hear the original interview with Rick Bayless.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bobby Stuckey is a restauranteur in Boulder Co. His resume is beyond impressive. Starting as a bus boy at age 13 in Scottsdale he worked his way up the ranks and later became a Master Sommelier taking the Wine Director position at The Little Nell in Aspen, and the world renowned French Laundry in Yountville. He now runs Frasca Hospitality and over the past year he has been one of the main leaders and founders of the Independent Restaurant Coalition where he fought daily with Congress and politicians to fund the RRF and make specific changes to the PPP for the hospitality industry.

In this episode, Chris is joined by the multi-talented Ivy Mix, co-owner and head bartender of Leyenda in Brooklyn, NY. Recognized as one of the best bartenders in the country, Ivy's impact on our industry goes well beyond the bar as the co-founder of Speed Rack and advisory board member of Independent Restaurant Coalition. Chris and Ivy tackle some of the most relevant issues facing the hospitality industry today and emphasize the importance of being politically active on issues that matter to you and your business. Listen now!

Is our divided political culture energizing or suppressing democracy? Former Nebraska Governor and US Senator Bob Kerrey and renowned chef, restaurateur and food activist Tom Colicchio join Billy Shore to discuss the politics of hunger, public education and the role of the citizen in democracy. “The real problem in the food system is [it doesn't] permit the kind of innovation that will produce a different outcome. You've got to create a system whereby the innovators who want to deliver healthy food have an opportunity to get in the door and be successful,” explains Kerrey. Colicchio agrees and talks about the insights he gained from his wife's (Laurie Silverbush) groundbreaking film about hunger in America, A Place at the Table. “People aren't hungry in this country because of famine, war or drought. We have enough food to feed people. We don't have enough political will to feed people,” he notes.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cheetie Kumar is a musician and a chef, and she owns the Raleigh-based restaurant Garland, the music venue Kings, and the cocktail bar Neptunes. In this episode of TBD, she and Matt sit down to talk about how she innovated as a chef and business owner to keep her businesses alive during COVID. As restaurants faced shutdowns, declining revenue, and health risks to their employees, Cheetie joined with other chefs to create the Independent Restaurant Coalition and advocate with policymakers for relief grants for small restaurants.  Congress eventually passed a relief package that included a $28 billion Restaurant Revitalization Fund.  Listen in.

Welcome back to Citizen Chef! After wrapping last season, Tom Colicchio has been working tirelessly with the Independent Restaurant Coalition to lobby for funding to help save our restaurants. This week, he sits down with one of the key allies of the bill, none other than Senate Majority Leader Chuck Schumer, to discuss why this money is necessary and how it will help us bounce back as a country. (Recorded May 11, 2021) Resources: Restaurant Revitalization Fund: https://www.sba.gov/funding-programs/loans/covid-19-relief-options/restaurant-revitalization-fund Follow Tom on Instagram and Twitter @tomcolicchio and tell us what food policy stories you care about with #CitizenChef. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

14 months in and it's finally here. Vaccines, Reopenings, and Targeted Restaurant Relief. After a year of lobbying by the Independent Restaurant Coalition (IRC) the restaurant revitalization fund started taking applications this week! Here to talk today about the grant fund and reopening is Chef Amanda Cohen, Owner of the Acclaimed and beloved OG vegetarian temple, Dirt Candy, and our neighbor here at Tilit NYC. Amanda is an active member of the Independent Restaurant Coalition and an outspoken advocate for re-opening the industry differently.Photo Courtesy of Ben Russell and The New York Times.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

Was a curated playlist part of what you prepared for your "go bag"? On this episode of Dad Pod, Michael and Greg talk to soon-to-be dad Will Guidara, restaurateur and founding member of the Independent Restaurant Coalition, about the lessons he's learned over the years from his parents and what he's been doing to prepare for the birth of his first kid. Bonus: Taco Bell comes up in convo (and no, this episode isn't #sponsored... yet). Follow Will at @wguidara on Instagram and learn more about how to support local restaurants: https://www.saverestaurants.com/

On This Week's Episode, we sit down with American Restaurateur Kevin Boehm. Listen as we head down the rabbit hole of the business of restaurants and what needs to change to make them viable again. We also discuss the importance of the Independent Restaurant Coalition and what role it will play in the future of our industry.

Restaurant owner, chef, and HRN host Eli Sussman gives us an overview of the current state of US restaurants and the challenges they are facing. We look at the toll the pandemic has already taken on the hospitality industry, and the ways restaurant closures and high levels of unemployment have been enabled by government inaction. In the present moment we wonder to what extent pivoting one's business model is a viable option for most restaurants. And as we gaze into the future we imagine what kinds of restaurants will survive, and which may be lost from the fabric of our communities. To support independent restaurants and restaurant workers, visit Restaurant Workers' Community Foundation, Independent Restaurant Coalition, and ROAR New York (Relief Opportunities for All Restaurants. Subscribe to Eli's podcast The Line wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

This week on The Main Ingredient with David Nayfeld we talk with our friend Andrew Zimmern about his recovery from drug and alcohol addiction and his accent to stardom. We also discuss his role in the Independent Restaurant Coalition and the need for restaurants and chefs to band together for progress.

The pandemic has underscored the importance of fostering a more resilient food system, from supply chains to safety nets. As we near the end of 2020, we're asking, what are the top policy priorities as we look towards the new year and the new administration? We look closely at the connection between federal policy and local food, exploring three federal policy priorities that would strengthen regional food systems and preserve local culinary culture. Hear from experts about their proposals for forging more holistic government contracts that prioritize regional,  independent and sustainable farms; deferring principal payments on Farm Service Agency loans as a means to support native farmers and stimulate tribal economies; and passing the RESTAURANTS Act to help independent restaurants make up for lost revenue. This episode is part of a three-episode mini-series created in collaboration with The Rockefeller Foundation. To learn more about the Foundation's Food Initiative and global commitments, visit rockefellerfoundation.org/commitment/food.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

On this week's episode of The Main Ingredient, David and Manny speak with restaurateur and fellow member of the Independent Restaurant Coalition, Camilla Marcus.

The Independent Restaurant Coalition is fighting to save local restaurants affected by COVID-19 We are the lifeblood of our economy and our communities, and we need help. Providing economic assistance for the independent restaurant industry is one of the most critical investments to bring our economy back, and the most visible step to give all Americans confidence that we will all come out of this. https://www.saverestaurants.com

Restaurateur, activist and angel investor Camilla Marcus joins Jordan Salcito for episode 10 of Opening Up. Camilla's restaurant, West~bourne, reinvented the model for hospitality with its commitment to zero-waste, wellness philosophy, investment in the neighborhood, forward-thinking "accidentally vegetarian" menu and more. This episode touches on natural wines, wine-buying in Manhattan, motherhood, Independent Restaurant Coalition and ROAR NY, an organization Camilla co-founded to save the restaurant industry amidst Covid-19.

Jasmin Smith and Emily Scott discuss indoor dining coming back to NYC; budget and staff cuts at the New School; an Indigenous woman in Canada makes a recording of the abuse she faced on her hospital death bed; and some good news about bees. Theresa Robbinson also brings us a story on the U.S. Census. You can find more information on the Independent Restaurant Coalition at https://www.saverestaurants.com/ and you can find the New School petition here.

The U.S. House passed their long-awaited relief bill this week and while it is unlikely to pass the Senate in its current form, it is noteworthy because Democratic leaders championed and included many of the Independent Restaurant Coalition's priorities while chains and franchisees were deliberately left out in the cold. Is there a political divide developing in the industry that may reshape our traditional approach to advocacy? We'll discuss that and the ramifications for operators. And while the Trump Administration has suspended many Obama-era regulations regarding corporate diversity numbers and corresponding pay equity, more and more companies are disclosing that data voluntarily. We'll take a look at those trendlines and where that conversation may be heading. We'll have those stories and wrap it up with the legislative scorecard.

Up to 85% of independent restaurants in the US will close by the end of the year due to the coronavirus pandemic, according to the Independent Restaurant Coalition. In the process, major restaurant chains are snatching up the real estate left behind by these smaller establishments and adding their own…

The Independent Restaurant Coalition and the Restaurant Opportunities Center strengthened their alliance this week with a joint event held in conjunction with the Democratic National Convention. We'll discuss this budding partnership and the potential impact it may have on the industry's traditional political and policy agenda. And the franchise business model has once again been pulled into the ongoing debate in California around the reclassification of Uber drivers from independent contractors to regular employees. We'll discuss what impact this may have on both franchisors and franchisees. And speaking of California, legislation has been introduced to create a wealth tax unlike any we've ever seen. We'll discuss not only the bill itself but the larger impact it may have on the income inequality conversation. We'll have those stories and wrap it up with the legislative scorecard.

Hosted by David and Nycci Nellis. On today's show: • The Foodie and the Beast COVID Cocktail Hour with Juan Coronado of the Colada Shop, a RAMMY nominee for cocktail program of the year, during which we're all gonna make a knockout cocktail right along with him (see the list of ingredients @nycci nellis on Twitter or Instagram); • Shawn Townsend, Washington, D.C.'s director of the mayor's office of nightlife and culture, the central point of contact between the city's government, the nightlife industry, and District residents, joins us to discuss the city's reopening plans; • Debbie Shore, cofounder and CEO of Share Our Strength and No Kid Hungry joins us to discuss the already enormous challenges of addressing hunger, especially childhood hunger, during the pandemic, when food resources are stretched even further and shortages put low-income families at even greater risk; • Camilla Marcus, chef and owner of New York's west~bourne and a prominent member of the leadership team of the Independent Restaurant Coalition, is with us to discuss efforts to preserve the hospitality industry in the face of the COVID pandemic; • The Neighborhood Restaurant Group's spirits manager and mixologist extraordinarire, Nick Ferrell, talks about selling pre-batched cocktails to go, something you couldn't do before COVID.

The Independent Restaurant Coalition is emerging as a force to be reckoned with. We discuss how and why the group got started, how effective they've been, whether or not their agenda is a good or bad thing for the industry, and whether they are in it for the long haul. And there's growing bi-partisan consensus on the changes that need to be made to the Paycheck Protection Program, especially with regard to loan forgiveness. We'll take a look at that. And the COVID epidemic has turned the traditional politics of alcohol upside down presenting new opportunities for the industry - especially when it comes to off-premise sales and home delivery. We'll discuss how the industry needs to engage in this important space. We'll have those stories and wrap it up with the legislative scorecard.

As the coronavirus shatters and shudders restaurants around the world, legendary Chef and Top Chef Host, Tom Colicchio joins Paul Rieckhoff to quickly break down how bad it really is for the food business. He's had to close his world-famous restaurants, lay-off hundreds of staff, and reorganize this entire business. But he's adapting, challenging President Trump and spearheading a new movement of restaurant owners, workers and suppliers to save and shape the future of food in America. For anyone who loves food (or just anyone who eats) this is a conversation you need to hear. Independent Restaurant Coalition was just created by Tom--and is now fighting back on behalf of all the restaurants you love. Tom shares how long he thinks restaurants will be closed, how you can get involved, and even offers some tips on cooking in the pandemic!  The war is on. This is your update. This is The Dispatches. The Dispatches is powered by Righteous Media. See video of this conversation with Dan Lamothe and a range of music, political, business and media players from Chuck D to Jeffrey Wright to Medal of Honor Recipient Flo Groberg to Sarah Jessica Parker to Stephen Colbert to Meghan McCain to Mayor Pete Buttigieg on the Righteous Media YouTube page. It's political, social and industry diversity like no other show in America.  Righteous Media is your trusted, independent source for news, politics, culture and inspiration. It's a smart, fun and no-BS perspective like nowhere else in the media.  Join us for exclusive Righteous Media events and activities by becoming a member of the Angry Americans Patreon community. You'll get unique access to our amazing guests, our dynamic host, merch discounts, and exclusive content. Angry Americans and The Dispatches are possible thanks to our Patreon supporters. Find us on social and go deeper:  Twitter: https://twitter.com/AngryAmericans Facebook: https://www.facebook.com/angryamericansus Instagram: http://instagram.com/angryamericansUSA And YouTube: https://www.youtube.com/c/RighteousMedia Watch the full interview https://youtu.be/jN3BzrSkby8 Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Zimmern, former host of Bizarre Foods and many other programs, has gotten together with other chefs and restaurateurs to help a key industry to our country. Chef Zimmern will share what makes the industry unique and its impact on the economy, business structures, and importance to our communities.

EXTENDED PODCAST - Full Interview w/ Our Special Guests today are Bob Morris - Paradise Cove Beach Cafe & NBC's The Voice's Todd Tilghman The Morris family loves to say, “What comes around goes around.” Bob Morris is a third-generation Californian. He and his family have a long history in Malibu and more specifically, Paradise Cove. Bob is a true restaurateur, and it's hard to find anyone in the business who doesn't know his name. Bob Morris has created some of the world's very best, highest-grossing restaurants in the restaurant industry, opening hotspots such as Gladstone's Malibu, The Jetty, RJ's the Rib Joint, the Malibu Sea Lion, and Gladstone's Universal, among others. It has been said of Bob'sParadise Cove Beach Cafe, by writer Caroline Laganas: "This place is more than a restaurant – it is a sandy time capsule for the Morris' and Malibu community." In the 1950s Bob Morris' father, Papa Joe, bought 70 acres of land on Paradise Cove, when Malibu was still a sleepy beach community, just on the brink of stardom thanks to shows like Sea Hunt and Malibu Run, both of which were shot at the cove. Bob and his brother Bryant grew up on the cove when it was still primarily a fishing destination, with hundreds of fishermen a day sitting on the pier or launching boats. Enjoy Bob's story! Paradise Cove Beach Cafe - An American Restaurant On the best beach in the world! www.paradisecovemalibu.com On Facebook, Instagram & Twitter at ParadiseCoveBeachCafe - - - - - - 11 million independent restaurant employees will lose their jobs if we don't act. Join the Coalition! The Independent Restaurant Coalition - - - #saverestaurants www.saverestaurants.com

RADIO VERSION - For the FULL INTERVIEW please listen to THE EXTENDED PODCAST Our Special Guests today are Bob Morris - Paradise Cove Beach Cafe & NBC's The Voice's Todd Tilghman The Morris family loves to say, “What comes around goes around.” Bob Morris is a third generation Californian. He and his family have a long history in Malibu and more specifically, Paradise Cove. Bob is a true restaurateur, and it's hard to find anyone in the business who doesn't know his name. Bob Morris has created some of the world's very best, highest-grossing restaurants in the restaurant industry, opening hotspots such as Gladstone's Malibu, The Jetty, RJ's the Rib Joint, the Malibu Sea Lion, and Gladstone's Universal, among others. It has been said of Bob'sParadise Cove Beach Cafe, by writer Caroline Laganas: "This place is more than a restaurant – it is a sandy time capsule for the Morris' and Malibu community." In the 1950s Bob Morris' father, Papa Joe, bought 70 acres of land on Paradise Cove, when Malibu was still a sleepy beach community, just on the brink of stardom thanks to shows like Sea Hunt and Malibu Run, both of which were shot at the cove. Bob and his brother Bryant grew up on the cove when it was still primarily a fishing destination, with hundreds of fishermen a day sitting on the pier or launching boats. Enjoy Bob's story! Paradise Cove Beach Cafe - An American Restaurant On the best beach in the world! www.paradisecovemalibu.com On Facebook, Instagram & Twitter at ParadiseCoveBeachCafe - - - - - - 11 million independent restaurant employees will lose their jobs if we don't act. Join the Coalition! The Independent Restaurant Coalition - - - #saverestaurants https://www.saverestaurants.com