It will be hard to find Tracy Oseran’s company, Tracy’s Small-Batch Granola on social media. That’s because she focuses her media outreach through her non-profit organization, Urban Gleaners. That’s right, this double-barreled startup founder lives by the philosophy emblazed on her website: “There’s something special about baking by hand and using organic, wholesome ingredients. There’s something even more special about making a product that gives back to the community something special.” Tracy loved to cook growing up and her cooking experiences were with her father. As she says, it would have been hard to survive on their cooking, but she and Dad had a lot of fun! She then had a catering business in Los Angeles where her popular dish was enchiladas. So popular in fact that she sold them to a grocery store chain that in turn sold them as frozen; her first venture into the food industry. Her big foray into the world of food products was rather typical for food entrepreneurs. It began in 2004 when she couldn’t find good granola in her hometown of Portland, Oregon. So, she started making her own, in small batches. And as the old story goes, family and friends couldn’t get enough of it and soon Tracy was convinced she had a commercial product. Also in 2004, Tracy met our own Sarah Masoni of Oregon State University’s Food Innovation Center and that began her catapult from kitchen to sales. She took the leap in 2006 and approached City Market in Portland. She simply asked if they’d like to sell her granola, they said, “yes”, and her first sale was made. During this same year, Tracy was driving one day listening to an NPR show about a woman saw so much good food in her community being thrown away while there were so many people going hungry. The woman began picking up the excess food and getting it to hungry people. Tracy was touched by the story and also troubled that she and her friends had plenty of good, nutritious food while so many in Portland, including children, were hungry. To make it worse, she knew of the perfectly good and delicious food that went into the garbage as waste everyday, simply because no one would make the effort to get it to the ones who needed it. She decided that she could accomplish the same thing as the woman on the radio show. And that was the beginning of Urban Gleaners, the organization that gathers, packages and distributes the useable food to those in need rather than throwing it away. COVID has been challenging because the schools have been shut down and many of the children and their families go to the schools to pick up the food. But moving some of the distribution to the parks has helped get back on track plus more schools have opened back up again. All profits from Tracy’s Small-Batch Granola go to support Urban Gleaners, and the organization runs on volunteers and donations above that. "Maybe we should just eat it."

"Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall

We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland.

Audio engineer, mixer and podcast editor is Allon Beausoleil

Show logo was designed by  Anton Kimball of Kimball Design

Website was designed by Cameron Grimes

Production assistant is Chelsea Lancaster

10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes

#102 Something Special to the Community - Tracy Oseran, Tracy's Small Batch Granola

It was almost exactly 100 episodes ago we first interviewed Andrea Ludlow, founder of Showstopper Cookies; episode 69 released March of 2021 to be precise. She had started her business about six months prior to the show. Cookie companies are everywhere and they come and go like streetcars. So how has Andrea’s company endured and what makes her cookies legitimate showstoppers? Answer: Focus. Andrea makes only one, very large, special, salty chocolate chip cookie and sticks with her winning recipe. Every showstopper cookie is lovingly handmade and baked under supervision in their southeast Portland, Oregon location. They use only the best, tastiest ingredients including locally sourced flour and eggs and chocolate from the Guittard Chocolate Company. They source carefully from the Camas Country Mill for flour, the Cairnsprings Mill also for flour. They use only organic white and brown sugars, Maldon salt, unsalted butter. They buy local free range eggs, and to top it off, they use only Andrea’s homemade vanilla extract. Showstopper cookies aren’t made for dunking in milk while enjoying a TV show. They are for gifts and special occasions. When you visit their website you’ll see why, but their description paints the picture: “Showstopper cookies are dancing and singing their way into mouths across the country…a magical way to treat yourself…” Since launching Showstopper Cookies at our first interview with her, what has happened to Andrea and her company since then? For one thing, when asked how many cookies she’s sold since our last interview, Andrea has no idea! And Andrea gives a big thanks to our show hosts Sarah Masoni and Sarah Marshall, who urged her to learn to freeze her cookie dough to increase the production and shipping components of her business. Special occasion businesses have seasons of course and Showstopper is no exception. From May to October, Andrea attends one or more farmers markets which results in 600 or more cookie sales a week. Then it’s a lull until the Holiday season, then another lull from January until spring. The “lulls” aren’t completely bad either at this stage of Andrea’s business, because it gives her time to catch her breath, look ahead and also think of ways to eliminate the lulls. For example, a customer asked about ordering one giant cookie as a birthday cake. After some Instagram posts, Andrea saw she had a winner and has added that to the website recently. Birthdays are a “lull-resistant” product. Andrea is grateful for the advice she received from Meaningful Marketplace, and would like to pass on advice to other foodpreneurs now that she has had more time in the pilot’s seat. For one thing, ASK. Ask questions of everyone you meet everywhere. Whether it’s the vendor in the stall next to you at the farmers market or the distributor searching for new products. “Be friendly with error” is one of her quotes (I love the way she puts it, ed.) meaning get up every time you fall. Do favors for others and ask for favors, too. And because of COVID and the aftermath, Andrea also has made some big moves. She has spent some advertising money on a popular podcast show (Ask Ronna) and she has started going after corporate accounts, both new moves since our first interview. You can purchase Showstopper Cookies at local Portland area farmers markets and on online at: https://www.showstoppercookies.com/. Follow her at: Instagram - https://www.instagram.com/showstopper_cookies/. Also on Facebook - https://www.facebook.com/showstoppercookies. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

#168 Big Cookie, Big Ideas - Andrea Ludlow, Showstopper Cookies

Welcome to the new, expanded format for The Meaningful Marketplace Podcast Shows. Starting with this show, we will be interviewing foodpreneurs from Oregon, Washington, Colorado, Montana, Idaho and Wyoming, thanks to the NW and Rocky Mountain Regional Food Business Center, https://nwrockymountainregionalfoodbusiness.com/ . This regional effort offers an incredibly rich center of information, education and connection to the food industry for mid-size growers, farmers and producers. It’s been since episode #81, May of 2021 that we interviewed Jana Jenkins who wears two hats. She is the founder of Oregon Ag, a food distribution company moving mostly local food specialties from producers whose stories and products are unique and interesting. Her other big hat is Sales Director for Oregon Wild Rice, a family-owned producer located in the fertile Willamette Valley of Oregon. We ask Jana, “What’s changed?”. Oregon Wild Rice is owned by the Langdon family who has been farming in the area for over a 100 years. For most of those years the family had drained the farmland to grow grass seed. But a few years ago they committed to a new plan to more effectively utilize their heavy clay soil and the abundant Oregon rainfall. In 2016 they chose to boldly plant Oregon Wild Rice. It took four years to expand the rice crop and to learn how to effectively process the high-quality rice for human consumption. Currently, they sell everything they produce locally. Recent numbers are 25,000 bags of wild rice sold last year in approximately 25 stores. Sarah Marshall also highlighted Oregon Wild Rice on a local TV program. As for changes in Jana’s Oregon Ag company, distribution is still a challenge. She is enthused however after the recent Fancy Foods Show held in Las Vegas (covered in Episode #140 released last March). The shows provide a plethora of offerings close together and in sections that make exploring for new products efficient and successful. Her greatest surprise was in the international section, where foods from Italy and Spain were particularly fascinating. Both the packaging and the foods themselves had incredible eye appeal and gave consumers new, rich food experiences. What does Jana look for in taking on new products? She loves the story and the passion of the maker behind the product, because it’s the story that appeals to the consumer looking for something new. So if you contact her, and she hopes you do, start by simply showing her what you make. If she takes on your product, her favorite stores for placement are Market of Choice, New Seasons, Zupans, Mckay’s Market and Ray’s Market. Jana also has placed products in quality venues such as Willamette valley Vineyards and Bandon Dunes Golf Resort. Her current client list includes Humblebee Honey, Kickin’ Pickles, Portland Salt Company, Nuts on the Run, Wildfire Elixirs, Fields Grassfed Beef, and Franklin and Sons Beverages London, England. Jana is particularly thrilled about Sh’mallow, the first aerosol marshmallow that tops any dessert or beverage. What’s Jana’s advice to all aspiring foodpreneurs? Take every opportunity you get. And don’t stop; no one is doing what you’re doing. Tell your story. Contact Oregon Wild Rice, IG: oregonrice.com. Website: oregonrice.com IG: oregonwildrice.com. Contact Jana, LinkedIn: https://www.linkedin.com/in/jana-jenkins-895683186/. Email: Jana@oregon.ag. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

#169 Jana Jenkins, Oregon Ag

It’s the Sarah trifecta again on this episode. Sarah Marshall and Sarah Masoni interview Sarah Marcus, founder of Briar Rose Creamery, Dundee, Oregon. This is another check-in show, as Sarah was interviewed previously on episode #68, released in March, 2021. For background, Proprietor and Cheesemaker Sarah Marcus is a Bay Area native and started making cheese in her kitchen. In 2005 she took a chance and got a job as a cheesemonger at Cowgirl Creamery in San Francisco. It was there that she fell in love with the world of cheese and developed her palette. Her cheesemaking studies took her to England, Spain, North Carolina, and Vermont. In 2008 she and her husband moved to Dundee, Oregon with the intention to build Briar Rose Creamery. So what has changed with the business and the industry since we last talked? The Creamery did have sheep milk supplied to them for a short while and made a special cheese from it. However, the owners of the farm raising the sheep sold the farm and that product line ceased to exist. But the all-cows’-milk program is working great and the company is selling more cheese than ever before. The company sells whole wheels of cheese only and consolidates the wheels in a Portland, Oregon location where trucks are loaded along with other cheese makers’ products and delivered to the customers. The company is a small business, however, and subject to the ups and downs of circumstances beyond their control. For example, the local area recently suffered unusually cold weather, icing up roads and making travel difficult. It stopped milk supplies and kept employees from getting into work, so now Sarah is trying to balance increasing shifts to make up for the lost days, lost production and ultimately, lost revenue, all at the mercy of the weather. All cheeses from Briar Rose are artisan. As much art as they are food, most of the cheeses are soft and luscious. They are a golden color and the crusts take on that golden glow as well. And as the cheeses age, they get a deeper and deeper golden hue. They also get richer tasting and softer as they age, taking on a buttery experience and complexities similar to complexities found in fine wines. The company and its cheeses also have been featured in Food and Wine magazine as one of the top 50 cheese makers in the US. Sarah still does not know how that happened, as they must have been visited at either their Farm Store in Dundee or at one of the Farmers Markets they attend. So there’s a message here for all foodpreneurs: Treat everyone who shops your products as best you can, because you never know if they are customers or undercover reporters. In addition to the company’s Farm store, you can buy Briar Rose cheeses at local Oregon Farmers Markets and special markets and grocery stores up and down the west coast, including Alaska. Look at the amazing offerings of cheese on the company website: http://www.briarrosecreamery.com/.  Follow Sarah and company on FB, https://www.facebook.com/briarrosecreamery/. On IG, https://www.instagram.com/briarrosecheese/.  Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

#170 Can't Get Enough Good Cheese - Sarah Marcus, Briar Rose Creamery

For the third straight year, our hosts Sarah Masoni and Sarah Marshall attended the Winter Fancy Food Show in that magic town, Las Vegas. For a brief explanation of the show and the organization behind it, the show is where foodpreneurs connect with leading buyers, distributors, and retailers, network with peers and enjoy world-class educational programs. It’s a cost-effective and powerful way to grow business because it is an environment rich with the movers and shakers in the food industry. And everyone is there to spend every minute discovering the latest in culinary delights. So how was the show this year? It was a big group that attended along with our hosts, 21 companies to be exact. Take a look at the roster at the end of these notes. And what were the show favorites for our hosts? For Sarah Masoni, the number one attraction was the generosity of the exhibitors. In particular, the Japanese exhibitors were incredibly kind and generous. One exhibitor who produces a rice cracker snack pulled out a sack and filled it with bags of all the different flavors they offered for her. Sarah Marshall uses the connections at the show not so much as a place to increase distribution directly, but to interact with as many people as possible, get known and teach others how to use her hot sauces in cooking. She feels this spreads the word about her product in a roundabout way that ultimately leads to more magazine articles, blogs, IG posts and also more loyal customers. Another favorite was Mama O’s Premium Kimchi of Brooklyn. They sell kimchi and kimchi starter kits to make your own. They also have a paste that can be used for other spicy condiments and added to other main dishes for hot spice. But the big attraction was the interaction with their crowd. Sarah Marshall was given a starter kit to make her own kimchi, given a Mama O’s bag to pack it around with and then was photographed with the crew for social media posting. That pretty much made Sarah a lifelong fan and a great way of demonstrating how to create an experience, not just another sample taste. One of the big crazes of the show was frozen grapes, dipped in chocolate and sprinkled with assorted crunchies. They seemed to take off like wildfire. Another example of imagination is Athena, a very traditional Greek food company. They took their stuffed grape leave dish and put in Jalapenos for a very different type of fusion. Evidently, it was well received and a great example of never standing still in the food industry. Next show is June 23-25 in New York, so start planning your trip! The Fancy Food Summer Show link: https://www.specialtyfood.com/fancy-food-shows/summer/ Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall. A partial list of the companies attending the show. All are from Oregon except Loren Lee from Waco, Texas: Linda Jodoin, Miss Hannah's Popcorn, linda@misshannahspopcorn.com, Nikki Guerrero, Hot Mama Salsa, hello@hotmamasalsa.com, Lindsay Gott, Gateaux, gateaux.lindsay@gmail.com, Lee Hedgmon, the Barreled Bee, Lee@thebarreledbee.com, Kenny Baker, Sh'Mallow, kennyb@sh-mallow.com, Willis Anderson, My Daddy's Sauces, mydaddyssauces@gmail.com, Loren Lee, Mirth, lorenwho@aol.com, Tina & Patrick Welch, The Pink Wagon, twelch@pinkwagonfoods.com, Ginger McCabe, Chili Royale, spicyordie@gmail.com.

#171 Viva Fancy Food Show! Recap with Our Hosts, Sarah Masoni and Sarah Marshall

Officially a business since 2019, Brittany Futrell, founder of Angel Wing Sauce, started years earlier experimenting in the kitchen making sauces. At the time, it was for a guy she was dating and she enjoyed cooking for him. Because her mother was an enthusiastic cook, Brittany got started creating recipes early in her life. She enjoyed using her date as her taste tester and when he was absolutely “floored” with her sauce as she says, she knew she was on to something. And that original recipe has stayed the same and now is the foundation of Brittany’s company. She brought the sauce to parties and showers and the reception was similar to that of her friend – hands down fabulous! Brittany took the next obvious step, seeing if people would actually pay for her sauce. She began selling door-to-door with great results, and then took a break in 2015 to figure out that next foodpreneur milestone: Going from kitchen to the store shelf. It wasn’t easy, being a single mom and doing research on starting a company, but she persevered and Angle Wing Sauce was born. The magic of her sauce is secret, but the ingredients start with a southern sauce base of molasses, then Brittany adds the heat on top of that. The taste is sweet at first and then you are in for a hot/sweet roller coaster ride. Not too hot, but warm and with a homemade taste.  Her company operates out her home town of Raliegh, North Carolina and has become a destination for locals and food tourists. She has branched from multiple flavors of sauce and added a catering division that is very popular. At present, they focus on small events but are figuring out how to do large events in the near future. After a wedding event of 150 people, Brittany realized the company was not yet equipped to handle large crowds and so she has thoughtfully retreated to figure out how. The company continually adds to the catering menu with delights that are new, different and delicious. It isn’t only the food, either. Brittany and company strive to offer customer service above and beyond the call. As you would expect, they shop for the finest ingredients and provide a wholesome sauce, as well as a hot, hot flavor. Shop the different flavors on their website, https://www.angelwingsauce.com/ and have your order shipped just about anywhere. Brittany even ships outside the US. In addition, the sauce can be found in seven select grocery stores on the east coast. Follow Brittany and Angel Wing Sauce on IG: @angelwingsauce, FB: tanytws, Twitter: @agnelwingsauce and LinkedIn: anglewingsauce. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

#172 Fit for an Angel - Brittany Futrell, Angel Wing Sauce

In episode 171, our hosts reviewed the Winter Fancy Food Show in Las Vegas. They will be attending the Summer Show in New York and so will this show’s guest, Laura Dadap, co-founder of Djablo Sauce. Laura and company will be in the Incubator Alley section and the trip to the show won’t be a long one; Laura was born and raised in Queens. For the genesis of the company, let’s start with the name, Djablo. It is Philippine in origin, and in the region where Laura’s father grew up, the letter “I” is replaced with the letter “j”. The original recipe came from Laura’s father and the letter “j” made the family think of a boxing jab punch, so the hot sauce with a punch made perfect sense. As with any business name or logo, one has to be careful with infringing on trademarks, especially those owned by mega corporations. Laura started quietly to make sure she did not raise the ire of big Taco Bell and their Diablo Sauce, which is sold by the bottle as well as inserted into food orders by the packet. Laura started by doing an Internet search for companies spelling the word using a “j” and saw an opening. Flying under the radar until they had some money to lay a strong legal foundation, she then hired an attorney with a solid background to file the trademark correctly. Laura and our own Sarah Marshall of Marshall’s Haute Sauce share a bond. Both were on season 22 of Hot Ones, the show about hot and spicy foods. And Bobby Flay, the Emmy Award-winning food TV pioneer and acclaimed restaurateur has recommended both Sarah and Laura’s hot sauces. Djablo Sauce is the first locally produced, family owned and operated small batch Filipino hot sauce in the United States. Their zesty ginger and garlic forward sauce packs a punch with round, comforting heat is the answer to the ingredient focused, flavor fanatic searching the shelves of their local grocery shop to make any food more interesting. They officially launched sales in June 2019 with 2 flavors in 2 sizes ranging from $10-20 for those who like a little bit of spice, to those who want a Djab on every bite. They use all natural superfoods like beet and spirulina to keep the colors consistent, and they hand pick all the produce that goes into the sauce. Laura also thinks out of the box, offering recipes to spice up foods you probably had never thought about. See those recipes and shop online at their website: https://djablosauce.com/. Follow them on IG: @djablosauce and TikTok: @djablosauce. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

#173 Knockout Punch - Laura Dadap, Djablo Sauce

"Why can’t you have all the good wind-down and relaxed feeling alcohol gives you without the alcohol? That’s the question Thomas Angel had in 2020 along with his partner, Laura Melgarejo Silva. It started the quest for the Bend, Oregon founders to discover a truly delicious taste married with the wholesome ingredients that would offer that relaxed feeling without the after-effects. Thomas calls their company a pandemic baby because that’s the genesis. As you may recall, the isolation of the pandemic led to an increase in alcohol consumption, giving them a challenge to solve. And there was more incentive; both Thomas and Laura came from families that abused alcohol so they were even more determined to offer alternatives to alcoholic drinks but still offer the same relaxing and social benefits. As background: Both became ex-pats living in China, with Thomas having an aviation background. It was an exciting and glamourous life, going from one party to another, but they both soon became aware of the role alcohol consumption took in their lives. When the pandemic hit, they were caught in the quarantine and though most people increased their alcohol consumption, Thomas and Laura went the other way, figuring out how to get it out of their lives. They had always been active people and were in good health, so eliminating alcohol made them feel better. However, they still desired the relaxing part of having a beverage whether with a group of people or just the two of them. So when the quarantine was relaxed, they headed back to the Pacific Northwest and began their entrepreneurial journey. They looked around and saw a social scene that offered opportunity. When there was a social function involving beer, wine or cocktails, people could opt for a can of sparling water of course. However, there was an awkwardness for those people that Thomas and Laura noticed, and that was the gap they intended to close. They decided to move to Bend, Oregon, a beautiful high desert area in central Oregon and begin to chase their dream. Of course, a name was first on the agenda. Three elements went into the name. First, Bend is a high-altitude location. Second, they wanted to reflect the elevated feeling they were achieving in their brand. Last, it’s an ode to Thomas’ aviation background. And so the name: Altitude Beverages.  They created routine based beverages designed for a “better you”. The drinks really taste incredible, too; no stevia, erythritol, or allulose and importantly, no metallic aftertaste.
They started selling their home-crafted drinks at local farmer’s markets and have expanded to selling both online and select grocery stores  in multiple states in the US. See them online and purchase any of their three mocktails or three lattes on: https://altitudebev.com/. Follow them on Twitter - @altitudebev, Instagram - @altitudebev, Facebook - @altitudebev, LinkedIn - Altitude Beverages.
Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

#174 Thomas Angel - Altitude Beverages

Amza. Say it. Now say it slowly with your eyes closed. It hums, it’s peaceful and rhythmic, isn’t it? It’s a beautiful word. It also is a region in Tibet and the birthplace of The Dalai Lama. And fittingly it is the name of Amza Superfoods a company founded by Jolma who is from Amza. Born and raised in Rebbong (རེབ་གོང་།), Amdo region of Tibet and growing up in Rebgong, Jolma was exposed to a vibrant cultural hub known for Tibetan arts (literature, painting & food). Jolma learned cooking at a young age from her beloved late grandmother, Sonam, who also raised her. Sonam was born a nomad and was illiterate her entire life. Still, she understood the value of education and told Jolma, "To discover the world, one must move beyond her own kitchen." Sonam’s determination inspired Jolma to become the 1st girl from her village to earn a college degree and was the impetus for Jolma’s journey from Asia to Europe and eventually to America. She learned English from the ABCs at age 30 and that drive to succeed continued as Joma sought to honor her grandmother and other disadvantaged Tibetan women like her by drafting a memoir cookbook, Beyond Her Kitchen, chronicling Tibet's healthy eating traditions and the stories behind each bite. It was more than a cookbook and more than a tribute, it was the book that her grandmother COULD NOT write because of her illiteracy. Jolma penned the book while working as a product user experience designer to support her son while he was going to a University. After he was done, Jolma then decided to go from cookbook to business. This seed from the cookbook bloomed into a meaningful food business, Amza Superfoods, from her Portland, Oregon kitchen. Amza Superfoods offers a family of nutrition-dense, tasty, sustainable nourishment that celebrates Tibetan culture. Amza prioritizes sustainability, social impact, and local sourcing of 100% natural, heirloom whole grains, delivered in eco-friendly packaging. They also empower underprivileged women and girls in Tibet through education. The hearty Tsamba snacks, barley breakfast mixes, and flaxseed spreads are handcrafted in small batches with Oregon bounty. They provide a convenient way to get high fiber, protein, and omega-3 fatty acids. There is a broad product line of bagged snacks and jars of flaxseed spread. Joma has added some warm spice to some of the spreads and the flavor warms the tongue without being too hot. And check out the health benefits of flaxseed when you have time. Jolma has been selling well at local farmers markets, but anyone can buy online at the website: AmzaSuperfoods.com. Follow Jolma on Twitter – @AmzaSuperfoods, LI - @AmzaSuperfoods, Instagram – @AmzaSuperfoods, Facebook – @AmzaSuperfoods. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

#175 Move Beyond Your Own Kitchen - Jolma, Amza Superfoods

It’s been since 2021, episode number 76, that we interviewed Stacey Givens, Farmer/Chef/ and Owner of The Side Yard Farm & Kitchen, Portland, Oregon. The Side Yard Farm & Kitchen is a 1-acre plot of land located in a mixed business/residential core area of the city. This urban farm’s philosophy is seed-to-plate, meaning they grow and create meals all from the same plot of land. The company feeds around 15,000 meals annually through restaurants, Community Supported Agriculture (CSA) boxes, donations, catering, and farm events. Stacy grew up in Southern California, the youngest child in a big Greek family. With that background, Stacy was immersed within a deep food culture. Her mother taught her how to grow, forage, and preserve food as women in Greece had done for generations before. Stacey gained her first experiences in the food industry at the age of fifteen working in kitchens from Los Angeles to San Francisco and then to Portland. It was in Portland that she found a home and community and founded the Side Yard Farm & Kitchen in 2009. Stacy worked the land and built her catering business up, gaining such notoriety such as winning the Local Hero Award, plus being been featured on Food Network’s Chopped, TIME Magazine and NBC’s Today as well. It took until May of 2020 for the company and the community behind her to purchase the land outright to solidify their place in the community and also preserve it for farmers of the future. Now to catch up to the present with Stacy; what’s changed? The biggest change has been personal with Stacy, she is now the mother of a soon-to-be one-year old. Not only has sleep deprivation been a big change for Stacy, becoming a mother has also affected her business. When she was around six months pregnant, her back began to hurt from the extra load on her body and she was not able to work the fields as much as before. Unfortunately, the pain has continued to haunt her and Stacy has needed a physical therapy regimen to deal with it. All this has changed her role at the farm and not being out there lugging a wheel barrel and joining in the planting and harvesting has taken away one of Stacy’s big joys in life for the time being. However, Stacy is determined to get back out there and you can bet that will happen. Stacy talks enthusiastically about the community outreach programs on the calendar that take place at the farm and she runs through the calendar of events that is jam packed for the next couple of months. The company has brunches, movie nights and other events where everyone is invited and can purchase a ticket online. One spotlight group is the grief group, where those in grief can gather. Many bring a dish that was the favorite of their lost one and can share both laughs and tears with others grieving for a lost one. You can follow the farm on Instagram and Facebook.  If you want to attend one of their events, pull up their website: https://www.thesideyardpdx.com/. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

#176 Definitely Not a Side Business - Stacy Givens, Side Yard Farm & Kitchen

We interviewed Donna Parker, founder of Blondy’s Baked Goods, back in March of 202l - episode 66 for all you baking enthusiasts. A quick background on Donna: Living with allergies for over a decade and always having to compromise on foods, Donna made up her mind to create and share delicious treats that cater to everyone, regardless of dietary restrictions. Her gluten allergy turned Donna into a self-taught cook and baker specializing in dairy and gluten-free baking. It’s been three years since we talked with Donna in Portland, Oregon, so what’s changed? For one thing, she’s moved to the Nashville, Tennessee area with her son and pretty much started her business again from scratch. At first, Donna wasn’t sure if she would restart Blondy’s Baked Goods. In Oregon, she had placed her baked goods in some excellent grocery stores, was in 20 different coffee shops and had kept the business alive during COVID. However, Nashville was an unknown in the gluten-free food category. Donna wanted to keep her company going, but also had a parallel career in the beauty industry and she finally had to choose one. It was a lot of effort and heartache to restart and keep going, but her passion to deliver healthy, nutritious treats was the spark to keep Blondy’s going. Now in her fifth year a big turning point was this January. Donna gave up her career in the beauty industry to be full time Blondy’s. There have been some big challenges. In the Portland area, there were lots of foodies who loved paleo and dairy-free and gluten-free foods but her new market was unknown. However, the town in which Donna now lives has more west coast people moving to the area and demand for allergy-free foods is increasing. Also, the one gluten-free bakery in the area recently closed down, leaving an opening for Blondy’s. Still baking from home, Donna is appreciative of the fact that Tennessee is more lenient when it comes to cottage law than Oregon, but she is extremely careful to have all her corporate papers, permits and licenses in order to be in full compliance. Right now, working from her home kitchen is perfect for the volume of business, but Donna knows she will need to keep an eye on possible expansion. Our host Sarah Marshall of Marshall’s Haute Sauce has a certified commercial kitchen in her family home and urges Donna to operate from her home as long as possible to work out the kinks of production and to keep down the headaches of overhead. And on top of the business at home, Donna is home schooling her son, so not doing a lot of commuting certainly helps Donna keep it together. Donna’s approach in her second business incarnation is backward from her first. In Oregon, she started out as a wholesaler; Donna went right into a commercial kitchen and right into wholesaling. But in Tennessee, she changed her mind after discovering the difference between the state laws. Donna still does wholesale business and caters to cafes and restaurants in the area but without needing a commercial kitchen. There are new items in the product line since our last interview. Many people had come up to Donna asking how to bake gluten free and then were overwhelmed with the number of ingredients it took to do so. That inspired Donna to create baking mixes to simplify home baking. First, Donna took her paleo chocolate chip cookies and turned them into a mix. Next, it was the Blondy Brownie mix and the journey has been very educational for Donna to show that baking paleo doesn’t need to be impossible. Being in this new market segment has also given Donna a chance to be in some fun specialty stores and expand her own professional background. Blondy’s Backed Goods are available in a half-dozen coffee shops in Donna’s local area and online along with the mixes on her website: https://www.blondysbakedgoods.com/. Follow Donna on: IG @blondysbakedgoods and FB @blondysbakedgoods. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

#102 Something Special to the Community - Tracy Oseran, Tracy's Small Batch Granola

Meaningful Marketplace Podcast

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