|Thursday, October 2, 2014|
On Thursday, October 2, the Venture Club will offer a special session on Food Entrepreneurship - Why food is the NEXT BIG THING for entrepreneurs and investors. Chris Baggott, Gerry Hays, and Todd Saxton are organizing this session with a focus on entrepreneurial opportunity in food preparation, delivery, and all facets of food.
Todd will moderate the lunch panel featuring:
In addition, we will have an optional after-lunch session from 1:30-3:15 for food entrepreneurs and investors as well as foodies and interested others. A number of entrepreneurs will share their insights on starting their business, challenges in food entrepreneurship, and problems/pain points that create opportunity for entrepreneurs. For just a taste of the wonderful assortment of accomplished foodpreneurs who will be presenting, here are just a few of our afternoon panelists:
The lunch and follow-on session are free to Venture Club members, but registration is mandatory. Guests have the following options:
Husk is the first local food business to transcend the limitations of growing seasons. To date, the local food industry has been primarily reliant on farmers markets and CSA’s which, in most regions of the U.S. can only operate a few months out of the year.
Still Water Corp. "The natural water produced in the creation of whiskey."
November 6, 2014
December 2, 2014
Jodie Daugherty or Deb Hallberg
Contact Phone Number
luncheon Start tIME
Barnes & Thornburg LLP
11 S. Meridian Street