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Actionable insights in making money in food Edible-Alpha™ is your source for actionable insights into making money in food. Hosted by Tera Johnson, we talk to a wide range of stakeholders about what it really takes to grow a successful food business. Learn more at www.edible-alpha.org

Actionable insights in making money in food Edible-Alpha™ is your source for actionable insights into making money in food. Hosted by Tera Johnson, we talk to a wide range of stakeholders about what it really takes to grow a successful food business. Learn more at www.edible-alpha.org
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Location:

United States

Description:

Actionable insights in making money in food Edible-Alpha™ is your source for actionable insights into making money in food. Hosted by Tera Johnson, we talk to a wide range of stakeholders about what it really takes to grow a successful food business. Learn more at www.edible-alpha.org

Twitter:

@ediblealpha

Language:

English

Contact:

608-890-0780


Episodes

#41 – A Food Hub’s Diverse Food Shed For A Resilient Future - Edible-Alpha™ Podcast

11/29/2018
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Dorchester’s Farm Food Hub, a for-profit cooperative located in Prince County, Maryland serving the Chesapeake Bay food shed. The Hub aggregates and tries to ensure consistent supply of seafood and farm products (fruit, produce, livestock) and then redistributes to areas that are historically under-served via direct delivery of fresh and healthy food options. The Hub gives its customers lots of choice and flexibility, allowing people to chose what they purchase based on availability and...

Duration:00:40:28

#40 – Food Entrepreneurship and Resilience - A Funky Fresh Take With Trueman McGee - Edible-Alpha™ Podcast

10/18/2018
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Funky Fresh Spring Rolls is a company that produces uniquely flavored, hand rolled spring rolls that are baked or grilled (not fried) with fresh and local ingredients. Originally, the founder had wanted Funky Fresh to go directly to grocery store retail in part to avoid the all-consuming nature of owning a restaurant. But, grocery stores have competitive margins and shelf space where it is difficult to get trial, potentially limiting his cash flow at the early stage of the business. The...

Duration:01:01:17

#39 - ReGrained, A Business Model For The Long Term And The Planet - Edible-Alpha™ Podcast

9/25/2018
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ReGrained is a national brand of bars and ready-to-eat snacks made from the high-protein and high-fiber flour of “spent” grains used in the beer brewing process. Their core bar product went through many iterations before being ready to scale, and since the bar category is crowded and competitive, it was a learning process to get trial and educate the consumer. ReGrained launched their product at scale in January 2018 and now are working with other businesses to help them produce/co-brand new...

Duration:01:07:27

#38 – Grow Your Food Brand On Amazon, If You Constantly Optimize - Edible-Alpha™ Podcast

9/6/2018
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The Amazon platform provides a means for small and emerging brands to find an audience and generate sales if they dedicate time and resources to ensure discoverability on the platform by constantly optimizing product pages with the right keywords and features once the user is on the page, in addition to paying for keyword-based advertising. Many food and beverage brands have found that they need to sell variety packs or other bundles to get their products to the $10 - $20 price point that is...

Duration:01:17:01

#37 – How A Bank Can Strengthen Farming Communities Through Innovative Lending - Edible-Alpha™ Podcast

8/23/2018
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Ephrata National Bank in Lancaster County, Pennsylvania is a $1 billion community bank with 25% of their portfolio funding agricultural entrepreneurs. The bank’s staff have found that changing the price the farmers receive via new business models or premium offerings through things like organic production or value-added processing helps farmers deal with high land prices and avoid commodity agriculture’s low return on assets. Lending is a “high-contact sport” and relationships with lenders...

Duration:01:11:49

#36 - How This Hard Cider Business Is Learning From "The Struggle" - Edible-Alpha™ Podcast

7/19/2018
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Brix Cider is a hard cider company in southern Wisconsin with about 1,000 trees, many of which were hand-grafted from local cultivated and wild apple varieties. After initially home brewing for many years, the hard cider company eventually connected with a local winery that had extra production capacity and began producing in small batches and self-distributing throughout southern Wisconsin. Their ultimate goal is to open a cider tasting room (increasing margins and cash flow); however,...

#35 – Growing A Successful Retail Food Co-op By Meeting Your Member's Needs - Edible-Alpha™ Podcast

6/21/2018
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The Great Basin Community Food Co-op serves the Reno, Nevada area. The co-op started as a private buying club and was initially located in the back of a punk record store, but continued to grow their sales and members. In 2008, they opened to the public in downtown Reno with 500 feet of retail space, eventually hitting $1 million in sales in one year. In 2012 they moved to another 3-story location of about 3,000 square feet (on the main floor) even closer to downtown. In 2017, the store had...

#34 – The Farmer Education Continuum In The Colorado Mountains - Edible-Alpha™ Podcast

6/7/2018
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The Old Fort at Hesperus' team sees farming education as a continuum where different people are best served by discreet programs, depending on their interests and stage of development. Their sustainable agriculture program includes an educational garden internship, a farmer-in-training program, and market garden incubator. The incubator program provides educational classes, mentorship, access to land, water, infrastructure (irrigation, harvest sheds, cooler and root cellar), and marketing...

#33 – How Tribe 9 Foods Balances Economies Of Scale With A Changing Marketplace - Edible-Alpha™ Podcast

5/24/2018
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Tribe 9 Foods is the result of merging Yumbutter, RP’s Pasta and Ona Treats. The new company also secured growth capital to bring manufacturing in-house for all three brands, something that has allowed them to have control over batch timing, batch size and product quality. In addition, in-house production allows them the flexibility to try new things and have a co-packing line of business for their core product types (nut butters, pasta, bars). Yumbutter’s team brings experience in...

#32 - Angela Mavridis Of TRIBALÍ Foods On Resonating With Your Tribe - Edible-Alpha™ Podcast

5/10/2018
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TRIBALÍ foods is a national brand of freshly made, frozen grass-fed and grass-finished beef patties. TRIBALÍ’s products resonate with the “tribe” of people who are looking for convenient, easy ways to eat whole, nutrient dense and ethically raised foods. Their clean, simple packaging that communicates their organic, grass-fed and Paleo certifications stands out on the freezer shelf and helps communicate their brand’s promise to that tribe. TRIBALÍ has worked hard to find the right partners -...

#31 – How Union Kitchen’s Ecosystem Helps Build Profitable Food Businesses - Edible-Alpha™ Podcast

4/19/2018
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Union Kitchen is a shared-use kitchen and food business accelerator in in Washington D.C. While having a shared-use kitchen eliminates the need for capital for kitchen equipment, there are many other things food businesses need to raise capital for, which why they have distribution and retail outlets as part of their model. Their vertically integrated business and infrastructure – the kitchen, distribution and retail outlets – pairs with its accelerator program, which includes technical...

#30 – Value-Added Producer Grants With Jim Gage - Edible-Alpha™ Podcast

4/5/2018
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James D. Gage Consulting is a firm that helps value-added farms and other agriculture clients problem solve in critical business areas so that they can be financially viable. Jim's firm works as a value-added business strategist and creates a client-consultant relationship with entrepreneurs before writing a Value-Added Producer Grant (VAPG) for their business so that he can both write a better grant and provide more meaningful follow-up technical assistance to help them implement the grant....

#29 - Rightsizing The Ship: A Farmer’s Tale of Scaling Down - Edible-Alpha™ Podcast

3/22/2018
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Rufus Haucke is the owner of Keewaydin Farms, a 200-acre diversified organic vegetable farm that also works aggregating local farmer's produce in a distribution business. The business’ sales peaked in 2012 at over $800,000 with Rufus coordinating production from over 100 different producers (including his own farm) throughout the season. However, he discovered that the bigger the business got, the more money it lost and that his moving aggregation functions off of his farm caused his...

#28 – Scaling Innovative Food Products At The Right Time - Edible-Alpha™ Podcast

3/8/2018
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Shari Leidich, founder of Know Brainer, started down the path of being a serial entrepreneur when she found out she had Multiple Sclerosis (MS). She turned her love for healthy, sprouted raw whole foods that helped mitigate her MS into products under the brand Two Moms in the Raw (now Soul Sprout). Shortly after she left Two Moms in 2016, she began to experiment with incorporating grass-fed ghee and medium-chain triglycerides (MCT) oil into consumer products like individual creamers. The...

#27 - Impact Investing In Regenerative Agriculture - Edible-Alpha™ Podcast

2/16/2018
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Eric White is a Principal at Cogent Consulting, a firm which helps social entrepreneurs and revenue-generating nonprofits raise social impact investments. Cogent also works with social impact investors to source investment opportunities and helps them build their portfolio strategy, including the incorporation of tools like Program Related Investments (PRIs). Eric feels that cash flowing and making money can coexist with goals of social impact as long as entrepreneurs “translate” their...

Duration:01:10:32

#27 - Impact Investing In Regenerative Agriculture - Edible-Alpha™

2/16/2018
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Eric White is a Principal at Cogent Consulting, a firm which helps social entrepreneurs and revenue-generating nonprofits raise social impact investments. Cogent also works with social impact investors to source investment opportunities and helps them build their portfolio strategy, including the incorporation of tools like Program Related Investments (PRIs). Eric feels that cash flowing and making money can coexist with goals of social impact as long as entrepreneurs “translate” the their...

#26 – How Seal The Seasons Matches Mission With Scale - Edible-Alpha™ Podcast

2/1/2018
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Patrick Mateer is the Founder and CEO of Seal The Seasons, a brand of produce frozen on a state-by-state or region-by-region basis that is then distributed to those same communities’ grocery stores. They began production in one of the partitions of a shared-use commissary kitchen facility where they installed an Individually Quick Frozen (IQF) production freezer. They began partnering with a co-packer in 2017 and almost doubled their gross margin contributions as a result, passing more money...

#25 – How Top Note Tonic Pivoted Beverage Categories and Understood Their Market - Edible-Alpha™ Podcast

1/18/2018
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Mary Pellettieri is the co-founder of Top Note Tonics, a company that makes complex and layered American craft mixers. Mary’s experience in sales, marketing, distribution and new product development/research and quality assurance, including at Goose Island and Miller/Coors, has allowed her to take calculated risks. Top Note has pivoted away from syrups towards niche ready-to-drink, already mixed sparkling tonics, using their foray into syrups to further understand the mixer category and...

#24 – MobCraft Beer’s Creative Sourcing of Recipes and Financing - Edible-Alpha™ Podcast

1/4/2018
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MobCraft beer is a brewery and taproom with a unique business model of crowdsourcing ideas for beer recipes from their customers. Their brewery/taproom in Milwaukee cost just over $2 million to build. When MobCraft first started to raise money to finance their facility, they looked for institutional capital at first without much success and then pursued equity crowdfunding. Knowing how much equity they needed vs. debt to finance their facility build out and equipment needs helped them pitch...

#23 - Growing Madison Sourdough Intentionally Through Vertical Integration - Edible-Alpha™ Podcast

12/21/2017
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Dave Lohrentz is co-owner of Madison Sourdough, a bakery, café, patisserie and mill in Madison, WI specializing in sourdough breads. They have grown using a vertically integrated business model by adding a restaurant that highlights their baked goods and bakery. They have also added an artisanal grain mill to their production processes, sourcing much of the flour themselves from local producers. Dave has found it is difficult to get the local and unconventional grain supply chain to a robust...