“Whether I like it or not, I am a woman that needs to work.”
1000 Food & Beverage
Ciinndey Wong of Rhymba Hills: An Entrepreneur Finds Health Benefits in Natural Malaysian Teas
“I envision Rhymba Hills to be the go to choice, when someone thinks of a tasty and healthy drink.”
Kavitha Rathi of Potpuri: Classic Indian Street Food Comes to New York’s Smorgasburg
“I would like to keep building an awareness of the diversity of Indian food, breaking stereotypes, and catering to the nostalgia and memories of the Indian diaspora for the authenticity of Indian food.”
Deciding There’s Nothing Wrong With a Lifestyle Business
Anne Dowling of Breckenridge, Colo., runs a pair of wine and cheese shops — and gets some good skiing in on powder days.
Heidi Fausel of Christmas Milk Brands: Eggnog and Other Holiday Treats
“Early on I had made it a rule to not be shy and ask anyone and everyone questions. I look back at what I’ve learned in the last four years compared to where I started and it is amazing.”
After a Disaster, a Winery Starts Anew
Delia Viader finds a better business model after her entire inventory goes up in smoke.
Heather Sandford of The Piggery: A Farm-To-Table Butcher Shop & Wholesaler
“We wanted to help make local, pasture raised meats more accessible to our community and the surrounding region.”
Brooke Siem & Leslie Feinberg of Prohibition Bakery: New York City’s Alcoholic Cupcake Company
“I found, as did Brooke, that there really weren’t any stable employment opportunities in our desired fields, so we decided to make our own opportunity.”
Samantha Abrams of Emmy’s Organics: Vegan, Raw & Gluten-Free Never Tasted So Good
“There are days when we look at financial statements and come up with a number of ideas but we still are not sure what the right move is! We address this by asking a ton of questions.”
Nyssa P. Chopra of iHeartMD: Creating Awareness About What We Eat
“I wanted to create a way to bring that basic food education and overall understanding of wellness to Americans through a fun, innovative, and informative way.”
Ashley Hart of Book-a-Cook: Rent a Chef for Your Next Party
“I wanted to give chefs the opportunity to build their own brand and business and clients a once in a lifetime culinary experience.”
From Corporate Employee to Entrepreneur
In today’s New York Times, Kimberly Dobbins tells us how she quit her day job and launched a snack-bar company.
Lisa Curtis of Kuli Kuli: Helping Impoverished Communities in West Africa
“I founded Kuli Kuli, on a mission to change the world by turning moringa into the next big superfood and doing so in a way that nourishes people worldwide, starting with women in West Africa.”
Hannah Scarritt-Selman of Little Boo Boo Bakery: Gourmet Marshmellows
“What we’re finding is that people care tremendously and connect to our marshmallows on a deeply personal level. Who knew that so many childhood experiences are punctuated by marshmallows!”
Lindsey M. Hively of Poptique Popcorn, LLC: Bringing New Flavors to Popcorn
“My team cannot grow to their potential if I do not give them the freedom and tools to blossom.”