Permanent Link: https://blogs.babson.edu/social/2014/07/09/10-questions-for-local-food-entrepreneur-sally-sampson/
This interview was originally published on Examiner.com. Cooking guide for kids ChopChop is joyful, fun and a “magazine on a mission.” Today, Sally Sampson’s colorful and captivating quarterly reaches more than 2 million families a year. This summer, Sally and ChopChop are teaming up with former White House pastry chef Bill Yosses to lead healthy…
This interview was originally published on Examiner.com. In April, founder of Chicken ‘n Rice Guys and Babson alum Ian So (B’08) asked me to moderate a food truck panel at CIC’s Venture Café. On the panel with Ian and the founder of Mei Mei Street Kitchen was Ali Fong, the woman behind famed Boston food…
This interview was originally published on Examiner.com. With flavors like Earl Grey Lemon and Sweet Corn, Tipping Cow Ice Cream is doing something different. Founder/owner Anna Gaul who describes herself as an “ice cream fanatic” sat down to talk about how she started her young, hip, hyper-local company. 1. What was the seed for what…
This interview was originally published on Examiner.com. Poorvi and I met at the Stonyfield Entrepreneurship Institute in March 2011. Her snack food business was just an idea then (as was Food Sol). Now, three years later, I wanted to talk to Poorvi about her food entrepreneurial journey and what Biena has become… This will be…
The popularity of the felfie – a selfie taken on a farm has been growing on Twitter and beyond. The Guardian featured a great story on it back in January. Perhaps the connections and influence of the U.K. felfie were what inspired Canadian-based Farm On to launch #FarmVoices, a social media movement recently joined by…
Every once in a while it is just great to STOP and have a MindSnack. Small doses of meaningful diversions for mental energy… As Steve Jobs famously said: “Here’s to the crazy ones, the misfits, the rebels, the troublemakers, the round pegs in the square holes… the ones who see things differently — they’re not…
By Savannah Carlin, Babson Undergraduate Student. Hello Babson food community! In the time since my last post I have found a great way to start getting more sustainable food here at Babson! I have become a Bon’App campus ambassador. What is Bon’App? Bon’App is an organization based in Cambridge Massachusetts at the Cambridge Innovation Center…
By Savannah Carlin, Babson Undergraduate Student. Hello Babson food community! I am Savannah Carlin, a first year here at Babson. I am passionate about social entrepreneurship, especially food sustainability and food access, though more than anything I love to cook and eat delicious food. One of the things I love about Food Sol is its…
One week from today, Monday, February 24th from 1:00-2:00 pm ET, Babson Entrepreneur in Residence Gail Simmons and Food Sol at Babson will join Center for Science in the Public Interest for a nationwide Twitter chat on food entrepreneurship. Center for Science in the Public Interest is the national organization behind Food Day, a day…
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…
