Member Profiles

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Jim MacIsaac, Owner, Highland Sugarworks (March 30, 1958 – November 1, 2011)

It began with a literal journey: Embarking on an effort to start their own business, in 1993 Caryl Levine and ...

When Greg Parham started J&M Foods in 1987, his were among the first cheese straws to the marketplace. Today, the ...

From fighting a broken international food system and creating jobs in Kenya to supporting Native American causes and promotion historic ...

Over nine years, this innovative chocolate maker has created a successful brand through launching its own cafés, focusing on high-quality ...

Steve Smith of Steven Smith Teamaker talks about favorite varietals, business philosophies and what he learned from founding Stash and ...

Randy Harvey and Harry T. Jones of Blackberry Patch talk about   favorite foods, new products and the priorities that drive ...

While celebrating a big anniversary in the food business, Jonathan King and Jim Stott talk about early successes, challenging growing ...

More than 30 years ago, Suzie and Jan Barhyte created European-style mustards to serve with sandwiches at their Oregon deli.

Joseph Gellert, president and owner of World’s Best Cheeses, talks about driving tractors, best-selling brands and changing the company name ...

Mark Rajeski, president of Brands of Britain, talks about learning curves, favorite imports and eating fresh crab and cold beer. ...

Pamela Barefoot of Blue Crab Bay Co./Bay Beyond Inc. talks about first jobs, crabbing and clamming, and some real down-home ...

From health and diet concerns to filling an ethnic niche, these entrepreneurs had special reasons for getting into the specialty ...

Terry Brown, the owner/founder/sauce creator of Wing-Time, talks about surprising successes, growing the business and unusual ways to use his ...

Lila Randolph-Poore and Rigger Poore of The King’s Cupboard talk about starting their business, creating sauces and the fun of ...

Alain Sinturel of Les Trois Petits Cochons talks about all-natural charcuterie, new product introductions and eating seafood fresh from the ...

Benny Curl of Byrd Cookie Company talks about custom flavors, maintaining quality and how they develop new products.

Joseph A. LoBue and Anthony J. Marciona of That’s A Nice! talk about pure flavor, celebrating their tenth anniversary and ...

Souren Etyemezian, founder and CEO of Fastachi nut company, talks about fine roasting, business serendipity and helping other companies to ...

A company name like Endangered Species Chocolate, says Wayne Zink, CEO of the Indianapolis-based chocolate maker, essentially tells the consumer ...

Ahmed Rahim, co-founder of Numi Tea, talks about sustainability, the quest for the purest ingredients and the art of blending ...

Bob Moore, the 80-year-old founder of Bob’s Red Mill of Portland, Ore., talks about the benefits of stone grinding grains, ...

After moving to the U.S., Marieke Penterman of Holland’s Family Cheese missed her favorite Dutch Gouda so much, she begin ...

After just one year in business, Ben Van Leeuwen, the 25-year-old founder of New York City’s Van Leeuwen Artisan Ice ...

Winston Stona of Busha Browne’s talks about great ingredients, making movies and what “Jamaican jerk” really means.

Snow’s BBQ is only open one day a week but, from this tiny restaurant, Kerry Bexley sells what has been ...

In our viewfinder this month, importer Thomas Gellert talks about his family business, great cheeses and dealing with a challenging ...

Napa vintner Rob Sinskey of Robert Sinskey Vineyards talks about biodynamic grapes, creating wine with food in mind and why ...

Building a winning brand in a short time takes a strong idea, smart strategies and great timing. Here is how ...

Lisa Spinner went from carrying a badge and a gun on the streets of Chicago to baking her Hannah Banana ...

In the 13 years since Scott Blackwell launched Immaculate Baking in Flat Rock, N.C., he’s created a successful specialty food ...