Tortilladora Founder Pays His Bills Doing What He Loves — Making Tacos

Growing up, Ed McIntosh’s education was two-fold: at school, he mastered his multiplication tables and after school, he learned to appreciate food. Young Ed would accompany his mother to delis, butcher shops, and fishmongers in their Bronx neighborhood and then work on his homework at the kitchen table where the delicious aromas of his mother’s cooking would surround him. Because passion for food was instilled in Ed from a young age, he naturally chose a career in the food industry.

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Milk Cult Founder On Why Sales Pitches are Like Dating

Ed Cornell, Co-Founder and CEO of Milk Cult, has always been obsessed with ice cream. He likes everything about it — the taste, the smell, the experience. It’s the perfect vehicle for blending unexpected flavors with a familiar classic. After spending time in kitchens and working for catering companies, Ed decided to turn his obsession into a company of his own.

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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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GoMix Founders on Friendship, Entrepreneurship, and Hard Decisions

Lifetime best friends and co-founders of GoMix, Matt and Sava, dived head first into the food business after being unable to find a good tasting and healthy on-the-go snack. They wanted something that was convenient, delicious, and filling, to support their active lifestyles. After countless trials and many (many!) taste tests, Matt and Sava launched a line of superfood trail mix, using only raw, whole ingredients with no added sugars, oils, or salts.

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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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Want to be Fancy Schmancy? Kathleen Tozzi Knows How

Founder and CEO of The Fancy Schmancy Co., Kathleen Tozzi, has always loved sharing good food with others. From a young age, she worked in a family restaurant and helped her parents throw huge parties. After graduating from culinary and hospitality school, Kathleen worked her way up at Whole Foods Market, learning the ins and outs of leadership, management, and a great cheese board. Eventually, Kathleen decided that she wanted to turn this passion into a career.

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Au’Some Foods Founder Zeina Meng Brings Argan Oil to the Grocery Shelf

After a particularly bad sunburn during a beach trip, Zeina Meng was on the hunt for an all-natural solution. She came across argan oil and couldn’t believe how well it worked. She began to research and discovered that it had been used in Moroccan cuisine for centuries. So Zeina asked, why couldn’t argan oil be used in a daily diet?

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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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