Working one-on-one with an expert coach, the founders of Forage Kombucha, Rally Energy, and Driftless Provisions each dug deep into sales, operations, accounting, finance, food safety, marketing, branding, and more. They also learned from their fellow cohort members and gained valuable opportunities through FFI’s extensive network of investors, consultants, and service-provider partners.
The FFI Fellows Program provides a unique, impactful opportunity where each entrepreneur is paired with an industry-expert coach, and together, they work through sales, operations, accounting, finance, food safety, marketing, branding, and other key areas of business.
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Will Glazik of Cow Creek Organic Farm and Silver Tree Beer & Spirits discusses his evolution from organic grain grower to distillery co-owner.
Typically, a food business begins with a single person: the founder.
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Sylvie Charles, M.D., traded a stable career as a physician for the wild ride of entrepreneurship when launching organic real-food sweetener company Just Date in 2018. She shares the mission behind her endeavor, along with her business arc and growth strategy.
Food and farm entrepreneurs often assume that only big corporations have the capacity to sell products abroad.
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Wisconsin’s international trade expert Chris Wojtowicz discusses how food and farm entrepreneurs can successfully expand their business beyond the U.S.
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Ron Henningfeld, owner and cheesemaker at Hill Valley Dairy, drops by to discuss putting his own spin on a family farm business and expanding into new opportunities.
Let’s face it: Food safety is not the most fun or inspiring topic to discuss.
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Andy invites in Grassway Organics’ Chaz Self for an inspiring conversation about farming business models, growing a diversified ag operation, and regenerating local communities.