Misconduct in Restaurants Can Only Change If Bad Men Divest | Eater
"A restaurant whose co-owner sources coffee from the embattled roaster decided to continue that relationship after the accused owner divested, viewing employee ownership and voices in shaping culture as meaningful steps; the co-owner describes the decision as a fraught balance between taking ethical stands and honoring long-term relationships with suppliers, and says she would have severed ties if the accused individual had remained involved." - Meghan McCarron
