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

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