Posts in Scaling
JRINK Co-Founder Discusses Female Empowerment, Food as Medicine, and Workdays that End at 9pm

After spending time on the trading floor at Goldman Sachs, Jrink Juicery Co-founder and CEO, Shizu Okusa, decided she wanted a more tangible and socially impactful outlet for her finance skills. She landed in Mozambique, working with local farmers on raising capital, before heading over to Bali to learn about healing through food.

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Rebecca Peress Transforming Breakfast with Plant-Based Waffles

Like most college students, Rebecca Peress, Founder & CEO of Swapples, wasn’t too concerned about her diet. Until she was diagnosed with an autoimmune disorder. She started reading nutrition labels and was shocked to discover that she had been consuming more than 40g of added sugar every day in addition to dozens of processed ingredients. All from packaged convenience foods labeled as healthy. And worst of all, she could count the number of vegetables she was eating a day on two fingers.

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A Joke That Went Too Far: Snacklins and The Journey to Snack Revolution

Snacklins launched in 2016 with an idea: make people’s lives 1% better. It doesn’t seem like much, but in founder Samy K’s view, it’s what the world needs. Starting with a handful of local accounts in Washington, D.C., Snacklins grew quickly with the support of avid customers. They added more accounts across the Mid-Atlantic during their first year, dominating those before expanding to the Pacific Northwest and West Coast.

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SoapBox Dishes About Their Life-Changing Soap

Soap is something that is on everyone’s grocery list. It’s not a one-time buy and it’s not something people go out of their way to purchase. We wanted to make a product that is universal; that allowed people to participate in giving back to those simply by buying something that was already on their list.

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Bright Greens Shaking Up the Smoothie Industry

Brian Mitchell, Founder and CEO of Bright Greens, worked in the natural food industry for almost a decade. Knowing first hand how great nutrition can lead to a longer and better life, he and his wife drank green smoothies every day, feeling great and living an active lifestyle. However, after the birth of their first child, the smoothies fell by the wayside — who had time for the shopping, cleaning, chopping, blending, and washing up that you have to do for a green smoothie? 

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Union Kitchen’s Newly Certified Facility Provides Growth Path for Local Brands

After a months-long process, we are excited to announce that Union Kitchen has been issued a Grant of USDA certification. This makes our Ivy City kitchen the only USDA Inspected communal kitchen in the district. This certification allows businesses to produce, package, and distribute meat products outside of Washington, D.C. Prior to this, businesses based out of Union Kitchen were only able to sell directly to consumers within the district.

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Margarita Womack: Bringing Empanadas to the Masses

Margarita grew up in Colombia playing in her father’s restaurants. She loved the tastes, smells, and experiences of food. But fast forward to three kids and a busy professional life later, and finding time for healthy, quality meals became nearly impossible. 

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