The Entrepreneurs

Stories behind the food we love.
plate of dumplings

A Husband and Wife Team ‘Keep It Saucy’ with Oh Golly Dumplings

By Cara Hutto

Making dumplings during Covid was a huge comfort for husband-and-wife Sara Timmer and Ryan Vansplinter, so much so that they started delivering them to friends in return for sourdough starters and cookies. Now, it’s a business.

caitlin and graeme miller behind the knish counter

What’s a Knish? BenReuben’s in Portland, ME Will Explain

By Sarah Strong

From oyster shucker and HR director to knish makers. Such is the story of BenReuben’s, where you’ll find a hefty dose of nostalgia at this couples’ Maine Knishery.

korean short rib bowl

Ko Sisters Seoul Food Is a Hit on a Stick

By Sarah Strong

Ko Sisters Seoul Food in Portland, OR offers Korean favorites on a stick because, says chef/owner Susie Song, “Why not make everything easy to eat on the go?”

Napoli pizza truck

From West Africa to North Carolina: A Special Kind of Pizza

By Cara Hutto

A motorcycle trip from Southeast Asia to Europe to Mali led this couple to throw their energy into a wood-fired pizza business. Residents of Carrboro, NC are the beneficiaries.

aliment pasta kit

Twin Cities Chef Team Twirls Pasta Possibilities Into Post-Pandemic Dreams

By Nicolette Degrassi

When the pandemic hit, two brothers-in-law decided to stop talking about starting a business together and actually do it. The result: Aliment Pasta Co, which originates from the Latin word alere, which means to nourish.

lemon blueberry and apple crisp cheesecakes photo credit Momo's Cheesecakes

Pay As You Go Business Momo’s Cheesecake Relies on Trust

By Stacy Brooks

Working two jobs didn’t leave Brenda Ledezma a lot of time to sell her homemade cheesecakes. So she left them in a cooler in her garage for sale. Trust prevailed.

in good company product containers

In Good Company: Chef-made Frozen Meals with a Sustainable Twist

By Kate Eplboim

Ashleigh Ferran wanted to help restaurants hurt by the pandemic. So she started In Good Company, delivering fresh frozen chef-made meals to people’s doorsteps.

sarah conezio and isaiah billington

Keepwell Vinegar Brings the Locavore Ethos into the Pantry

By Sarah Strong

Two chefs want people to think about fermented products the same way they think about other groceries. The founders of Keepwell Vinegar say check the ingredients on your pantry items and consider those sourced from farms.

raspberry chocolate doughnut on a pink background

Doughnuts Make Everything Ayokay in Denver

By AnnMarie Mattila

How many chefs (and a sommelier) does it take to make a darned fine doughnut? Try three in Denver, who turned the pandemic blues into a pop-up success.