Hour Detroit
August 1, 2018
3 Eateries that Focus on People, Profit, and the Planet

Most accounting rulebooks define “the bottom line” as a company’s net earnings. But back in 1994, the British author and entrepreneurship expert, John Elkington, put forth a different framework for assessing value.

Tostada Magazine
July 13, 2018
What could equitable development look like in Detroit’s food movement?

“Be consistent, be humble, be great, working together collectively, start by listening,” Devita Davison, Executive Director of FoodLab told the intimate Urban Consulate audience. “These principles will guide us into our developments going forward, using food as the conduit to...

July 10, 2018
Launching & Running a Hobby Food Business At Farmer's Markets

Do you have a family recipe that your friends and family just rave about? Do you have the passion, desire and motivation to start your own food business at a local market? Join our Launching and Running a Hobby Food Business at Local Markets workshop series that explores storytelling, crafting...

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