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Sunday, December 11 • 3:30pm - 4:15pm
Resourcefulness of Creating and Using Condiments

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How do small food businesses balance profitability and sustainability? How are women food entrepreneurs meeting the unique challenges faced by small food businesses? Join the ladies behind Soom Tahini and Spruce Hill Preserves in a discussion on small business, sustainability, and feminine power with local food advocate Alex Jones.

Speakers
avatar for Molly Haendler

Molly Haendler

Owner, Spruce Hill Preserves
Spruce Hill Preserves is a small-batch, locally-sourced fruit spread company based in the heart of West Philadelphia. Our mission is to use traditional, time-honored methods to transform locally-sourced produce into imaginative, innovative, and versatile spreads. Our products are one-of-a-kind because each is made with love, our not-so-secret ingredient.
avatar for Alex Jones

Alex Jones

Operations Manager, Collective Creamery
Alex Jones is an independent consultant and food writer working to support small farm- and food-based businesses in the Philadelphia region. Along with Birchrun Hills Farm and Valley Milkhouse, she is one-third of Collective Creamery, a woman-powered artisan cheese subscription serving Philadelphia, Berks, and Chester counties and the Lehigh Valley.
avatar for Amy & Shelby Zitelman

Amy & Shelby Zitelman

Co-founders, Soom Foods
Shelby and Amy Zitelman are sisters and co-founders of Soom Foods, the leading purveyor of premium tahini in the US. The Soom crew has helped make tahini a must-have ingredient amongst at-home and professional chefs across the country.


Sunday December 11, 2016 3:30pm - 4:15pm
Room 305

Attendees (3)