Running for Purpose with TEAM ROAR
In March 2020, a group of NYC restaurant industry professionals became impassioned to fight for unemployed restaurant workers facing hardship and to advocate for an industry in crisis. They came together to form ROAR (Restaurants Organizing, Advocating & Rebuilding). In partnership with the Robin Hood Foundation, they’ve raised funds and awareness to support NYC restaurant workers facing economic hardship as a result of the pandemic.
On November 7, TEAM ROAR will run the 50th TCS New York City Marathon—the first since the pandemic—and raise funds for Robin Hood to help fight poverty in NYC and for ROAR’s Health and Wellness Project, which will offer NYC restaurant staff deeply discounted (or free) health care, mental health care, wellness, financial planning services, and more.
TEAM ROAR is a part of #Team50, a group of runners with inspiring stories who will be crossing the TCS New York City Marathon finish line this year.
Meet TEAM ROAR and support their cause with a donation.
Andrea Strong, Executive Director, ROAR
“I ran in every kind of weather—snow, cold, heat—it didn’t matter. I just did it, nearly every day. And still do. To have my feet on the ground, the Hudson River on my side, the sky above me, and the road ahead of me, that was my therapy.”
Nate Adler, Owner, Gertie
“[Running] became the only way to totally clear my head and disconnect,” he said. “The longer I run for, the longer I get to be off the grid and that's what I love about it.”
Sean Feeney, owner, Lilia, Misi, MP, Hometown BBQ, Red Hook Tavern
“I hope to raise as much money as possible to be able to offer health and wellness initiatives to the people who spend their life's work making days better for people they don't even know so we can start making their days better now.”
Ryan Higgins, Restaurant Industry Worker Since 2017
“Every time I have run a marathon I have done it for charity. I am excited to do it for ROAR because ROAR helped me during the pandemic when we shut down. I have a lot of gratitude for them. Being part of a team that is raising money for our industry means a lot.”
Nora Ligdus, Dining Room Manager, Ft. Defiance
“Mental illness in the restaurant industry is just starting to be talked about, and I suffer from mental illness. The best I feel is how I feel when I run, and that’s akin to baking. It makes me really proud to think of representing ROAR in the marathon.”
Fiona Thomas, Server, King
“When it comes to that first Sunday in November, it just feels like you should be doing it. But to be part of this, the first post-pandemic Marathon and the 50th running, is just such an honor. And I have been so impressed with the efforts that arose during the pandemic and advocacy for the restaurant business.”
Kyle MacKinnon, Chef de Cuisine, Misi
“Being in the kitchen, you go out and stay out and it’s not all that healthy. We don’t treat ourselves well. Running has helped me realize that it’s possible to live a healthy life and still be in the industry.”
Thomas Vignati, Line Cook, Lilia
“I believe in the mission of ROAR, and I love being able to run with my industry and for my industry. You get wrapped up with the drive of restaurants and that energy, and it’s nice to connect with people over something that is not restaurant-focused."
Carlos Barrera, Chef, Nom Wah
“It’s amazing just to run the New York City Marathon, but to run the 50th anniversary, and to run with ROAR, a group of such talented people, this is the best way for me to run my best marathon. I feel very lucky.”
James Kent, Chef, Crown Shy and Saga
“Running has turned into a type of therapy. It allows me to get out of these hectic restaurants and really process my thoughts while getting in a good workout.”
