“I loved microwave popcorn growing up, but couldn’t stomach it once I started reading about what was actually in it.”
“Whether I like it or not, I am a woman that needs to work.”
“I envision Rhymba Hills to be the go to choice, when someone thinks of a tasty and healthy drink.”
“I would like to keep building an awareness of the diversity of Indian food, breaking stereotypes, and catering to the nostalgia and memories of the Indian diaspora for the authenticity of Indian food.”
“Early on I had made it a rule to not be shy and ask anyone and everyone questions. I look back at what I’ve learned in the last four years compared to where I started and it is amazing.”
“We wanted to help make local, pasture raised meats more accessible to our community and the surrounding region.”
“I found, as did Brooke, that there really weren’t any stable employment opportunities in our desired fields, so we decided to make our own opportunity.”
“There are days when we look at financial statements and come up with a number of ideas but we still are not sure what the right move is! We address this by asking a ton of questions.”
“I wanted to create a way to bring that basic food education and overall understanding of wellness to Americans through a fun, innovative, and informative way.”
“I wanted to give chefs the opportunity to build their own brand and business and clients a once in a lifetime culinary experience.”
“I founded Kuli Kuli, on a mission to change the world by turning moringa into the next big superfood and doing so in a way that nourishes people worldwide, starting with women in West Africa.”
“What we’re finding is that people care tremendously and connect to our marshmallows on a deeply personal level. Who knew that so many childhood experiences are punctuated by marshmallows!”
“My team cannot grow to their potential if I do not give them the freedom and tools to blossom.”
Using innovative technology, Lysanne Tusar’s winery produces local wine thousands of miles from the nearest vineyard.
Business: Urban Winery
Ana Sortun, who owns three restaurants in greater Boston, discusses her rise in the kitchen.