Tag: Community Table

Showing Up For Purpose

By Jack Barber ’16, Co-Founder of Mainely Burgers. If someone had told me three years ago that my brother, Max, and I would be running our business Mainely Burgers full-time, I would have told them that they were crazy. During my senior year at Babson, I was razor focused on getting a job in finance.…

Posted In Creating Social Value Blog

Community Table Mapped to Supply Chain

Many teachers say they absorb more in the classroom than they impart. In addition to what they learn from students, the iterative process of learning how to teach is itself an incredible education journey. What I’ve learned from teaching the MBA elective Food Entrepreneurship twice now has shaped the way I look at my role…

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Founders of Leading-Edge Cooperative Organic Valley Come to Babson

“Business is all about relationships,” the CEO said. We were not in a classroom or theater listening to a man in a suit. We were seated around a sun-drenched table in the Blank Center co-working space listening to a back-to-the-land hippie farmer who thirty years ago started CROPP (Cooperative Regions of Organic Producer Pools), parent…

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Come to the Table

Everything has changed: What we know, what we think we know, how we ingest content, the tools we pick up and use (often compulsively). The landscape for learning is a kaleidoscope ceaselessly in motion. In this sea of data and discourse, Food Sol steadies itself by insisting upon two things: relationships and showing up in-person.…

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Contextualizing Food Entrepreneur Questions Series

Food Sol supports food entrepreneurship in all its forms – from food product and service startups, across the full industry spectrum, to eater entrepreneurship: the notion that by wallet and plate, anyone who eats can contribute to shaping and influencing the future of food. Plenty of media has covered food entrepreneurship in its obvious manifestations—detailing…

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A Food Sol Recipe Replicated

For two years, Food Sol has been in recipe development for our Community Table, a design that weekly brings together food entrepreneurs and students of food to exchange resources and ideas. It became popular at Babson pretty quickly, which led to a question: How would it do in other contexts and communities where the entrepreneurial…

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The Power of Pulling the Plug

Beyond Community Table every Wednesday at Babson, we now host Thursday Tables in Boston and this Friday will launch our once-a-month series in New York City with local partners Foodmaker Media and NYU’s Food Studies Program.  We are excited about how quickly the model has spread, and encouraged by the warm and enthusiastic response. But…

Posted In Creating Social Value Blog