“We wanted to help make local, pasture raised meats more accessible to our community and the surrounding region.”
1000 Food & Beverage
Brooke Siem & Leslie Feinberg of Prohibition Bakery: New York City’s Alcoholic Cupcake Company
“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.”
Samantha Abrams of Emmy’s Organics: Vegan, Raw & Gluten-Free Never Tasted So Good
“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.”
Nyssa P. Chopra of iHeartMD: Creating Awareness About What We Eat
“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.”
Ashley Hart of Book-a-Cook: Rent a Chef for Your Next Party
“I wanted to give chefs the opportunity to build their own brand and business and clients a once in a lifetime culinary experience.”
From Corporate Employee to Entrepreneur
In today’s New York Times, Kimberly Dobbins tells us how she quit her day job and launched a snack-bar company.
Lisa Curtis of Kuli Kuli: Helping Impoverished Communities in West Africa
“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.”
Hannah Scarritt-Selman of Little Boo Boo Bakery: Gourmet Marshmellows
“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!”
Lindsey M. Hively of Poptique Popcorn, LLC: Bringing New Flavors to Popcorn
“My team cannot grow to their potential if I do not give them the freedom and tools to blossom.”
Emily Lagasse of FedWell Pet foods: Homestyle Food for Dogs Everywhere
“I am thrilled to be providing homestyle food for dogs everywhere to improve their health and longevity.”
The Challenges of Starting an Urban Winery
Forget rain or bugs. Lysanne Tusar, who makes wine in Hong Kong, has landlord problems.
The Long Journey to Market for an All-Natural Snack Bar
Seven years after a corporate sabbatical inspired Simple Squares, Kimberly Dobbins is close to turning a profit.
A Social Media Agency Takes an Edgy Approach
Pat Law of Goodstuph makes it a habit to be “badass.” This summer, she’s opening a bar.
From Dishwasher to Head Chef
Ana Sortun, who owns three restaurants in greater Boston, discusses her rise in the kitchen.
A Woman in the Kitchen
Chef Jody Adams counts Julia Child as her mentor. She talks about rising to the top of the male-dominated restaurant business.