We had the good fortune of connecting with tricia maher and we’ve shared our conversation below.
Hi tricia, can you talk to us a bit about the social impact of your business?
at somebody people we strive to work towards our zero waste initiative, supporting farmers who have sustainable practices, and promote staff well being.
at the beginning of covid, we started a free, weekly organic produce box for people who live in affordable housing within our community.
we work with scraps mile high to compost food scraps, and have implemented a tiffin-return system to help minimize single use take out containers.
Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
sam’s run restaurants in new york, london, sydney and melbourne. he’s been in the hospitality industry for ages. we wanted to combine the way that we like to eat with his knowledge of service and operations. somebody people has evolved organically since we opened in september of 2019. covid gave us the opportunity to get creative, connect with our community and has definitely made us stronger. we love our staff and the somebody people culture that we have all created; promoting health, balance, and happiness.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
coffee: lula rose / huckleberry roasters
brekkie: stowaway / portside
lunch: hoja / pho duy
dinner: bruto / temaki den / safta / hop alley / the nile
denver sports recovery for: hot/cold baths, infared sauna, cryotherapy, etc…
any live music venue
local art gallery
Who else deserves some credit and recognition?
joost bakker of future food system; an exemplary sustainable restaurant operator.
credit for all photos: chelsea chorpenning