Food & Wine USA - (07)July 2020

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62 JULY 2020

Food & Wine: What

did you do when the

crisis first hit?

Mason Hereford: I

got together with my

staff, and we decided

we should switch to a

takeout model. We did

that for two days, and

then we decided to

shut down the restau-

rants. We didn’t want

to risk anyone’s health

or safet y.

FW: You now call your-

self a “hobby lobby-

ist.” How did you get

involved in politics?

MH: I realized it’s

kind of messed up to

leave it on business

owners to figure out

the protocol to safely

serve food during an

epidemic. We did a

huge charity event for

Planned Parenthood

last year, and it was

the first time I felt like

I could cause change.

I try to get involved

where I can.

FW: What do your

days look like now?

MH: I wake up at 8:30

every day so I can

participate in Inde-

pendent Restaurant

their pivot

MOLLY’S RISE

AND SHINE

new orleans

THE BREAKFAST AND

LUNCH SPOT YOU WISH

WAS OPEN FOR DINNER

why we love them

Mason Hereford turns his talents to larger-

than-life breakfasts, like a burrito—as

comforting as a good hug, filled with scal-

lion cream cheese and sweet potato waffle

fries —and roasted carrot yogurt topped

with bright carrot marmalade swirls, gra-

nola, and fresh mint.

Coalition’s daily calls.

They are really lead-

ing the charge. In the

afternoon, I hop on

a call with the other

group, Hospitality

United Alliances,

which is led by a group

of regional represen-

tatives, like chef Jason

Hammel from Lula

Cafe in Chicago. I am

also writing my first-

ever op-ed.

FW: What are you

focused on?

MH: We are trying to

make sure that small

restaurants aren’t

left behind. The PPP

(Paycheck Protec-

tion Program) has

been ineffective, so

the next big fight is to

ask for a stabilization

fund for restaurants

specifically.

FW: What have you

learned?

MH: I have learned

about how Washing-

ton works. I’ve learned

that having a lobbyist

is the way to be more

effective than not. I’ve

learned how resilient

the people in this

industry are.

from top: Chef Mason Hereford; the Dan

Stein Breakfast (with mortadella, red onions,

and caper, olive, and pepper cream cheese);

sweet potato burrito; the restaurant entrance