The launch of our first-ever Food Startup Bootcamp Tour is right around the corner -- November 8th in New York City, to be exact -- and we've lined up an amazing panel of successful NYC-based food entrepreneurs to share their startup experience and help coach students on how to build sustainable food and farm businesses.
If you are a budding good food entrepreneur who wants to learn food startup biz basics in this one-day intensive course, sign up for the upcoming Bootcamp on Nov. 8th in NYC and get 25% off using promo code LFL@NYC, or check out the full bootcamp tour schedule.
Gabi Lewis, Co-Founder and Co-CEO of Exo
Gabi Lewis is the Co-Founder of Exo, a New York-based company pioneering the consumption of insects as a healthful, sustainable and economical alternative protein source. He has been interviewed by media outlets including Forbes, The New York Times, National Geographic and The Wall Street Journal. Originally from Scotland, Gabi studied Philosophy & Economics at Brown University.
Josh Cook, CEO and Co-Founder of Nextdoorganics
Josh Cook, a native West Virginian and present Brooklynite, is the CEO and co-founder of Nextdoorganics, a local food distribution hub delivering curated groceries sourced from new, young, urban, and activist farmers and food makers to members in Brooklyn and Manhattan each week. Josh lived in the mountains of WV for a year after he graduated with a major in Culture & Politics from Georgetown University and completed a masters in the Anthropology of Learning & Cognition from the London School of Economics & Political Science in the UK. Josh is into analyzing and shifting power relationships, practicing self education, living intentionally, and cooking without recipes.
Brian Ballan, Founder of A&B American Style Condiments
In 2010, Brian Ballan reinvented himself. He had grown passionate about the connection between community and food so he left finance and dove in head first. Less than a week after leaving his tie behind, he was a line cook at Buddakan in New York City’s swanky Meatpacking District apprenticing under nationally acclaimed chefs. He is a founder of A&B American Style, making minimally processed condiments without added sugar or artificial preservatives. Just food in your food.