When I launched my catering business in 1997, I was starved for work. While I had a clear mission of the kind of events I wanted to do, I also needed to pay the bills. So when a prospective client …
How much revenue do you want to earn in the coming year? $150,000? $300,000? If you’ve read books like The Secret you know that you need to put out into the universe what you want. But putting down on paper …
In Part I, I shared the process by which I created the manuscripts for The Farmer’s Kitchen and The Farmer’s Office. For as difficult as this may have seemed, it really was the easy part. I wrote about my passion, …
Food is personal. Small businesses are, too. Entrepreneurs share their passion and drive with their customers; I am continually inspired by the heart and effort that my clients commit to their ventures. It takes a lot of guts to put …
Last month, Noelle and I had the pleasure of attending the SBN Local Food Trade Show. Fifty vendors and hundreds of other food producers and buyers were in attendance for a lively day of networking and discussions focused on buying and …
How can a food business authentically and effectively align its charitable giving with its business model? Food based businesses, such as restaurants, farm and food producers are regularly asked for donations. And why not? It’s so easy to ask for …
by Lisa Sebesta How can we finance a sustainable food system in New England? In late January, 125 people gathered for a one-day session to tackle this question. Obviously, it’s difficult, if not impossible, to answer this in a single day. …
Here’s an overview of the different articles we’ve written in the past four years. They’re always available in full on our website.
One of the lessons I’m reminded of time and time again is that the skills that make a great entrepreneur in a start-up company are not necessarily the skills needed to grow a business. Starting a business requires a lot …
The recent Stanford Study called to attention the reason so many folks choose organic foods over conventionally grown, and it’s not necessarily nutritional value. The study asserted that conventional is the same as organic, nutritionally speaking.