Food Hubs: What’s in a name?
I’ve been hearing a lot about food hubs lately, but it wasn’t until Iattended a workshop at NESAWG this past February that I fully understood what they are. What I’ve been calling aggregators…
Transferable skills
About a month ago, a chance run-in with Creative Realities' Chief Talent Officer led to an offer to participate in their Facilitator Development Program. I had first learned about Creative Realities,…
Eating Green: Exploring the Triple Bottom Line
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…
Urban Agriculture: Progress and Potential in Boston
Already at the forefront of the local food movement, Boston continues to become a better city for restauranteurs committed to sourcing foods locally and sustainably. The Boston Redevelopment…
The Six Hats of Creative Thinking
All business owners face challenges and opportunities on a regular basis. And with all the details of running a business, it’s often difficult to find the time to think creatively about the best…
Fundraising for Slow Money
At the Slow Money National Gathering last month, I gave a Fundraising 101 presentation that covered the basics of business planning and financial projections required when seeking investors or loans.…
Culinary Incubator
The barriers to entry for food manufacturers make entrepreneurship difficult. Many of us have the perfect idea for a rich chocolate sauce, frozen food line or catering business. Getting your product…
Food Security
During high school summer vacations, I worked in a gift catalogue warehouse. I loved climbing up the racks to pull inventory off the shelves and then packing them in boxes. The machine that filled…
Local Food Systems
The books proliferate. The newspapers cover it, and the movies mainstream it: people want to know where their food comes from, and think more about creating a sustainable food environment. Meanwhile,…