Business School to Baby Food
The Kid and the Kale Family — Katie, Wayne, and Melissa
The Kid and the Kale is launching in Relay Foods this month! We’ve been busy in the kitchen, Union Kitchen that is, and now we’re ready to share our super fresh and super nutritious baby and toddler foods with your family.
But how did we get here? What happened before all the taste testing, farm exploring, nutritional research, packaging trials, and brand design? We think it’s a pretty interesting story, and we hope you do to.
Our MBA professors said we were special from the beginning. I’m not sure they meant that in a good way though. We were a close-knit group, and we challenged everything. Isn’t that what business school is about after all—thinking outside of the box, thinking strategically, asking the tough questions?
We’ve become a family through all the class projects, study abroad programs, vacations, weddings, and yes, babies. And probably not surprising, food has been central to every occasion. Stories begin with, “Do you remember those first chocolate chip cookies at Katie’s home” or “NOTHING tops that wild boar bolognaise in Sienna”. We remember events by the food we shared.
In 2012, Katie introduced little Thomas to our family, and our conversations grew to include the tastes and textures of baby food. Katie wanted Thomas to have fresh and healthy meals, with no preservatives or unnecessary ingredients, and food that was full of flavor. Nothing was available in stores, and she began making all of Thomas’ food. The recipes have grown with Thomas—from purees to thicker textures to fresh patties.
- Brandon, Molly, Melissa, Nick, Mark, Ingrid, Katie, and Wayne in Avranches, France
Along the way, our business school brains kicked in, and we realized we could meet a real need in our community for fresh and healthy baby and toddler food. And The Kid and the Kale was born.
The Kid and the Kale is a fresh-made baby and toddler food company. We start with the freshest organic fruits, vegetables, and proteins. We mix in a hint of the finest herbs and spices to create a new taste experience and develop your child’s palate. Then we leave the recipe alone—no added preservatives, fats, fillers, or additives of any kind. Just delicious and nutritious flavor combinations that grow with your child.
We hope you’ll invite The Kid and the Kale to your family’s table. And please come visit us over at kidandthekale.com for more information and stories.
Here’s to a fresh start!
Katie, Wayne, and Melissa
Let Them Eat Kale, Washington Post, 1 October 2012 – http://unionkitchendc.com/let-them-eat-kale/