Hi!  Welcome to WB&S. Today's interview is with Jen Saffron, Owner and operator of Sprezzatura Café and catering where they specialize in "heritage" Italian cooking in their solar powered kitchen. We talk about stages of soup making, mom's traditional minestrone soup, their original-recipe, best-selling veggie lasagna, Hospitality = authenticity, pandemic, triple-bottom-line business, and Sprezzatura core value of making affordable, healthy, accessible food options for working people. 

Having just opened in November 2019, Sprezzatura had their first holiday season at the café. January was slow, as usual for restaurants, and then March 15, 2020 was the last event at the restaurant. That night they closed and reopened 4 days later as a take out only operation. Hear how Jen and her team adapted and invented to bring comfort to existing customers and community member in need. They spent the pandemic providing community goodwill with food!

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