Permanent Link: https://blogs.babson.edu/social/2014/01/30/restaurant-entrepreneurship-the-real-story/
Food Sol’s special guest to Community Table this week at Babson was Chef Nookie Postal who came to tell Babson food entrepreneurs of all kinds about the restaurant business. A longtime Boston chef, Nookie helped Ana Sortun to open now famous Oleana in Cambridge. He’s cooked at Chez Henri, Icarus, Casablanca and been Executive Chef…
Food Sol’s last Community Table of 2013 was a huge hit. We welcomed 7 food-system entrepreneurs representing 5 food enterprises from 4 states across the Northeast. The entrepreneurs arrived at Babson on Monday for the Fair Food Network Business Bootcamp. Yesterday, they took their lunch break with us – before racing back to Knight Auditorium…
By Bradley Googins & Philip Mirvis A monthly installment from two of The Lewis Institute’s Social Innovation Fellows: Bradley Googins and Philip Mirvis. Our prior blog took us on a tour of innovations in sustainable food and farming in the U.S. Here the foodies’ tour continues with what’s new in these regards in Europe, Asia,…
I’m asked a lot: “When are you going to take what you do online?” At Food Sol, everything we do is through relationships. We believe that creating inside of a community is more resource-efficient than flying solo, and that the most effective communities share a common spirit and desire to gather face-to-face. That said, the…
We have some really exciting news to share: last week, Food Sol secured a challenge grant from the Blackstone Ranch Institute to bring our Community Table design to four partner colleges and universities who have been asking for it. As you regulars know well, Food Sol’s Community Table is a 90-minute weekly gathering available to…
This post was contributed by Babson beverage entrepreneurs Mariana Robina (M’13) and Alonso Hidalgo (M’13) Premium mango liqueur Mangico (Man – gee – co) was born of our desire to find a solution for lost mango crops in Mexico. Every day, perfectly good mangoes are left to rot in the fields, rejected by the market…
