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Sustainability is not always easy to commit to when you’re running a restaurant, but Wyatt Piazza and his team at Kiddo are making it a priority. He tells Eli and Marisa about the restaurant’s efforts to create an adaptable, seasonal menu that sources local ingredients, from regional produce to guinea fowl from a nearby farm. The result is a menu is full of colorful dishes that inspire childlike wonder.
And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are:
Connect with us on Instagram and, of course, share your eating adventures with us, as well as tag us in your posts so we can talk about them on air!
4.9
4444 ratings
Sustainability is not always easy to commit to when you’re running a restaurant, but Wyatt Piazza and his team at Kiddo are making it a priority. He tells Eli and Marisa about the restaurant’s efforts to create an adaptable, seasonal menu that sources local ingredients, from regional produce to guinea fowl from a nearby farm. The result is a menu is full of colorful dishes that inspire childlike wonder.
And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are:
Connect with us on Instagram and, of course, share your eating adventures with us, as well as tag us in your posts so we can talk about them on air!
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