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.
Click here to read more.
Latest from Nursery Management
- John Ruter named National Academy of Inventors Fellow
- University of Florida study unlocks secrets of invasive short-spined thrips
- IPPS announces organizational rebrand, new website and 2026 international membership drive
- Growscape appoints chief manufacturing officer, Brian Cunningham
- BioWorks introduces Sandrine Copper Soap and Cintro Insecticidal Soap
- Experts help Florida cemetery become state’s first to earn arboretum accreditation
- BioWorks appoints Jason Miller as director of sales and distributor relations manager
- Light a spark
