The Entrepreneurs

Stories behind the food we love.
shelves of ceramic dinnerware

The New York Potter Whose Dishes are a Canvas for Food

By Sarah Strong

Connor McGinn has turned his restaurant experience into bespoke ceramic tableware that local New York chefs rave about. Read on to learn how he made the transition from cooking to potter’s wheel and how you can get your hands on your own dinnerware from Connor McGinn Studios.

applestone meat vending machine

Vending Machine Meat? Why Not, Says New York Butcher Shop

By Harrison Unterman

Applestone Meat’s butcher vending machines are perfect for no-touch service during the pandemic. Read our interview to learn how these vending machines work.

Mark and Joe of Bridge City Brinery

It’s a Big Dill: Two Pittsburgh Chefs Start a Pickle Business

By Nicolette Degrassi

How did two restaurant chefs stay busy when the pandemic hit? They pickled everything. Read more to learn what makes Bridge City Brinery’s pickles unique.

three heart shaped michelada bombs

This San Antonio Food Craze Will Make Your Tastebuds Explode

By Nicolette Degrassi

Ruby Wilder of the taco delivery service Ruby’s Krafty Tacos wants to make her spicy michelada bombs the next hot cocoa bombs – just add beer! Read on to find out how you can get your hands one one yourself.

Long Island Mother and Daughter Turn Kitchen Treat Into a Business Venture

By Elizabeth Goldish

When Covid cost her a job, this college grad turned home exile into opportunity by converting her love of baking into a mail order cooking business.

This Maine Hot Sauce Practically Sings

By AnnMarie Mattila

Some bands sell merch. This national touring artist sold hot sauce. Enough to turn his passion into a business, that is, when he was not recording on Taylor Swift’s latest release.

San Diego Mom Opens Gluten Free Baking Company

By Sarah Strong

Necessity is the mother of invention. So when this SoCal mom met up with her son’s food allergies, rather than locking the pantry, she started her own bakery. The community stepped up and bought in.

Boozy Ice Cream: Charleston’s Hardscoop delivers a kick

By Katelyn Chef

After spying a bottle of vodka and a pint of ice cream in the freezer one evening, Jason Kirby of Charleston, S.C. set out to combine the two. The result:…

From Food Truck to Restaurant: The Best Late Night Grub

By Harrison Unterman

When you ask a student at the New Brunswick campus of Rutgers University where to go for late night grub – students, after all, are the harbinger of after-hour eats…