When Katlin Smith entered the New Venture Challenge business accelerator, she had developed an idea for making food that was “simple, healthy and delicious” but did not have a sense for what to do next.
Ms. Smith came to the program, offered by the University of Chicago’s Booth School of Business, two and a half years ago. She had started out creating gluten-free muffin mixes in her living room in North Carolina, and by that time had “three baking mixes in two to three stores.”
The mentors and guidance provided by the accelerator convinced Ms. Smith that she could be the Betty Crocker of clean eating.
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