What about the FoodHub venture? It's a pretty natural fit. We were both looking at taking on the big food industry. They are in the Northwest, and we are here. They have front end but no back end, and we have the back end but haven't been able to do marketing, build a good website, etc. They have 4000 users for their map application — trucks, farms, clients — but they haven't actually moved a box of food. We have 600-plus farmers and producers whose goods we carry. They are committing funds to us — their money comes from Ecotrust — but it is still our company to run. We get great resources, a web designer, all things I would have to hire. And we get to figure out how to expand our business model across the country.

So, having created all this wonderful access for local food, how often do you cook? That's the irony. We're so busy, we are almost never home and hardly ever get a chance to cook for ourselves.

FIND OUT MORE AT ORFOODEX.COM AND CROPCIRCLEKITCHEN.ORG. 

>> LOUISA@LOUISAKASDON.COM

< prev  1  |  2  | 
Related: Five Courses with: Israeli chef Gil Hovav, Five Courses with Alex Crabb and Shish Parsigian of Asta, The great turkey debate, More more >
  Topics: Food Features , 5 Courses, food features
| More


Most Popular
ARTICLES BY LOUISA KASDON
Share this entry with Delicious

 See all articles by: LOUISA KASDON