Entrepreneur$#*!
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…
A Guide to Buying and Selling Local Foods In New England for Buyers and Producers
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…
Are You Ready? Preparing for Massachusetts’s Commercial Food Waste Ban
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,…
Ten Tips for Effective Delegation
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…
Six More Tips For Growing Your Business
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…
Alternative Funding PSA
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.
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…
25 tips for eating local without going crazy
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…
QuickBooks Best Practices for Restaurants and Farms
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…
Cross Promotion
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…