Do you consider yourself an entrepreneur? If you’re anything like me, you probably said no. You’re a farmer, a chef, a food producer. Entrepreneur? Well, maybe. You got into farming or cheffing because you love working outside, with food, …
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 …
Does your food business produce more than a ton of food waste per week? If so, now is the time to plan for the change! In Massachusetts, new regulations will ban food waste from the waste stream, sending it to …
Fifteen years ago, my friend Brett quit his restaurant job and bought 100 acres in Southern Maryland to pursue his dream of organic farming. He’s a skilled farmer: growing the most flavorful tomato varieties, breeding winter-hardy greens and creating a …
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 …
This is a PSA for those food entrepreneurs trying to finance their ventures, whether you’re established, starting up, or still dreaming: there’s funding out there, waiting for you to find it.
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.
No matter where you live, eating seasonally and locally offers a different way of thinking about food. While some areas of the country are relatively blessed to have locally grown fruits and vegetables for longer seasons, such as California and …
Anyone who works in the food industry knows the expression: “Garbage in, garbage out.” For those that are unfamiliar, it means: The quality of your end product will only be as the ingredients you put in. If you use mediocre …
Last month, I guest-cheffed at EVOO Restaurant in Cambridge to promote my new cookbook. From a simple financial perspective, this may have seemed foolish. EVOO didn’t pay me, and though I earned royalties from that evening’s book sales, it amounted to about …