In life we pivot – like a dough hook in a mixer or a banker ‘churning’ into a baker. Having little training in the kitchen John said, “My first batch confirmed how much I needed to learn.” With a heap of research and a dash of dedication, former mortgage banker, John Burnett was able to rise to the title of successful baker.
Taste + Savor
Miss Mary Jane, the reefer, the devil’s lettuce or, as the legislation-wielding folk prefer it, cannabis – it’s legal. Now, in a puff of the law-maker’s smoke, the over-the-counter medical treatments, as well as the under-the-table recreational usage exist side by side. So, what is really changing?
When Tyler Wilson and his cousin Joseph Pitruzzelli started Wurstkuche, they didn’t know anything about sausages. They also didn’t know anything about starting a restaurant, but they committed to the idea that they were going to do sausages better than anyone in the business.
In 2004 a brother-sister team made it their quest to create the best plant-based burger on earth. After 12 years of trial, error, expansion and pilots in various cities (including their base, St. Louis), Jody and Todd’s self-funded project, Hungry Planet, is now a worldwide movement to improve the way we eat.
With entrepreneurship comes rejection and Carlos knew it well. When asked how he knew he’d succeed in the midst of serial failure he said, “I’ll be honest, I didn’t. I didn’t know what the hell I was doing.”
A bolt from the blue can be a powerful guidepost in life that doesn’t come around very often. When it does, listen to it. Bill Bracken grew up in the small town of Wathena, Kansas. Population 1,364. He started cooking at home as a young man with his mom and grandmother.
Given the increasingly unpredictable nature of global weather patterns and the destabilizing effects of a warming planet on the environment, humanity is being asked to become more agile and adaptable than ever before. The Central Coast of California has seen all too clearly how devastating extreme weather events can be to ecosystems and communities. They have also quickly seen how vulnerable the dependable natural resources can become. One of the most critical of these resources is the ability to grow and distribute fresh food.
Bringing the Spanish Flair to The Funk Zone
The Funk Zone is decidedly Santa Barbara’s new “it” location for all things, art, wine and food. Attractive to residents and tourists alike, this newly transformed area of town has all the right moves: proximity to the beach and downtown, as well as nightlife and a bit of culture—not to mention more wine tasting rooms than the cast of Sideways would know what to do with.
6 Lessons Learned from Building Bon Affair
It’s dark. Jayla can feel the presence of the makeup artist hovering. As soon as the soft brush lifts from her skin, Jayla opens her eyes and catches her own gaze in the mirror. Here she is, waiting to go on camera and pitch her business, Bon Affair. To say she is nervous is an understatement. Her hands shake as she pushes herself up from the chair.
New Zealand Bottled at the Source
Justin and Mindy Mahy are making a splash in Santa Barbara! Their story is one of travel, romance, and sparkle that has culminated into the launch of their business, KOPU sparkling water.
The couple met on a rooftop in New York City for a Kentucky Derby Party that ultimately led to marriage and a honeymoon overlooking the Bay of Plenty in New Zealand. It comes as no surprise that the inception of the business started there with a simple question: How can we bottle the beauty of this bay?
KOPU chose Santa Barbara to launch the company and the Impact Hub seemed like the most logical place to do so. They loved the workspace feel and community, but most of all, the work/life balance they were able to achieve and maintain as they started their family.