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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
More Information

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

Hospital-Based Farming - A Bridge To Community Health And Wellness

7/3/2019
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The farm isn’t just a physical location that grows produce - it is part of a commitment by the hospital system to extend healthcare and wellness beyond the hospital campus and empower the community to lead healthier lives. They operate a CSA, a farmers market, community events and a Product To Patients program.

Duration:00:55:06

Transforming a Food Pantry into an Engine for Rural Prosperity

6/11/2019
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The Livingston Food Resource Center is a nonprofit food pantry and service provider serving a county of 17,000 people in rural Montana with a food acquisition model to purchase directly from area farmers and ranchers. Kitchen rental, value-added processing, community room rental and catering all provide earned income for their operations.

Duration:01:16:21

Leveraging Plant Based Foods For Rural Prosperity

5/23/2019
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Great Falls is seeking to leverage its reputation as the “Golden Triangle” to grow its larger scale producers (as opposed to smaller scale, cottage food industry producers) for larger domestic markets. Consumer demand is suggesting the best path lays in fulfilling a plant forward diet.

Duration:01:10:53

The Chesterhill Produce Auction: A Catalyst For Produce Producers

5/9/2019
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The auction focuses on getting smaller producers in the area to the scale to where they can sell and get attention for their products. Last year the auction grossed over $300,000, with the auction taking a 16% commission for all vegetables sold.

Duration:01:03:03

At Evolve Brands, Strategy is Everything

4/23/2019
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Since the snack category is crowded, Evolve Brands has focused their efforts on sales and marketing to build and continually support a strong distribution footprint of around 2,500 independent, natural and co-op grocery stores. From there, they can pursue a larger go-to-market strategy.

Duration:01:18:38

How The Fair Food Fund’s Patient Capital Yields Great Impact

3/21/2019
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Seeded with a 2012 challenge grant of $3.75 million, the Fair Food Fund, the impact investing arm of Fair Food Network, has attracted a total of $6.4+ million in grants and program related investments from more than 20 funders. Since then, the Fund has provided more than $3.6 million in financing and business assistance to over 80 enterprises across 9 states.

Duration:00:50:18

Tim Keane On Golden Angels Investors’ Funding Philosophy

3/7/2019
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Golden Angels Investors advise entrepreneurs to focus on building their sales and getting as much customer feedback as they can before they risk too much with the business. This, as well as the identification of competitors, helps validate that the business has some traction in the marketplace in the eyes of investors.

Duration:00:49:51

Joel Solomon On How Food Businesses Can Be Part Of The Clean Money Revolution

2/7/2019
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There is a disconnect between perceptions of available money for food business and the sheer volume of individuals/funds looking to invest at various stages. And, natural food investors are starting to look at even earlier stage companies now that there is so much competition at the product, retail and investment levels of the food business ecosystem.

Duration:00:52:08

Peter Robertson of RP’s Pasta On Managing Growth And Changing With The Consumer

1/24/2019
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A trip to Expo West in 2010 validated the demand and uniqueness of RP's gluten-free SKUs, generating demand that spawned rapid growth of the brand on a more national level, which can be challenging to manage the customer relationships and the right equipment setup/space to match production with demand.

Duration:01:07:33

Ownership Differentiates Willy St. Co-op In A Changing Grocery Market

1/10/2019
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Willy Street Co-op is a set of cooperatively owned retail grocery stores in Madison, WI with 35,000 member-owners and about 400 employees across three stores. They have found that operating transparently and openly, emphasizing cooperative ownership and owner literacy, has provided a point of differentiation in the current marketplace.

Duration:01:04:51

A Food Hub’s Diverse Food Shed For A Resilient Future

11/29/2018
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Dorchesters Farm Food 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, giving its customers lots of choice and flexibility.

Duration:00:40:28

Food Entrepreneurship and Resilience - A Funky Fresh Take With Trueman McGee

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. The Funky Fresh team began selling at Farmers Markets, which in addition to providing early cash flow have functioned as market research labs, allowing them to talk directly to consumers.

Duration:01:01:17

ReGrained, A Business Model For The Long Term And The Planet

9/25/2018
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ReGrained launched their product at scale in January 2018 after multiple iterations of their product (in the crowded bar category) and now are working with other businesses to help them produce/co-brand new products using their production facility and the expertise embedded in their proprietary process.

Duration:01:07:27

Grow Your Food Brand On Amazon, If You Constantly Optimize

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.

Duration:01:17:01

How A Bank Can Strengthen Farming Communities Through Innovative Lending

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. Lending to support new business models or premium offerings (like value-added processing) can help farmers deal with high land prices and avoid commodity agriculture's low return on assets.

Duration:01:11:49

How This Hard Cider Business Is Learning From "The Struggle"

7/19/2018
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Brix Cider 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, through the struggle to find the right space, they have learned business problem solving skills and financial literacy.

Growing A Successful Retail Food Co-op By Meeting Your Member's Needs

6/21/2018
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The Great Basin Community Food Co-op first 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 about $4.5 million in sales after rapid growth.

The Farmer Education Continuum In The Colorado Mountains

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.

How Tribe 9 Foods Balances Economies Of Scale With A Changing Marketplace

5/24/2018
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Tribe 9 Foods secured growth capital to bring manufacturing in-house for the three brands that merged into their portfolio, 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.

Angela Mavridis Of TRIBALÍ Foods On Resonating With Your Tribe

5/10/2018
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TRIBALÍ's clean, simple packaging communicates their organic, grass-fed and Paleo certifications, stands out on the freezer shelf and helps communicate their brand's promise to that tribe. Angela Mavridis, TRIBALÍ's founder and CEO reflects that the investor pitch process forces you to learn every single aspect of the business.