Event Spotlight: Mind of a Food Maker

August 4, 2015 1:18 PM

Triangle Food Makers is a gathering of Raleigh/Durham's existing food entrepreneurs, those who are thinking about starting a food-related business, and all those who support a strong local food system in the Triangle. The goal is to create an organization where people can come together to share knowledge, to support each other's projects, and most importantly, to strengthen a sense of cooperation and community.

Triangle Food Makers was started by Jill Willett, a self-proclaimed "recovering food entrepreneur." After spending several years starting an organic baby food company in San Francisco, she transitioned away from the business and moved towards supporting food makers as a coach and advocate. 

“Food makers need a place to connect in-person with their peers, and that was the driving force behind this event and the creation of Triangle Food Makers.  They share information, create community, and keep each other inspired, all of which contributes to their collective success as food startups."


At the first meeting, The Mind of a Food Maker, local food founders Neal McTighe of Nello’s Tomato Sauce, Jenny Bonchak of Slingshot Coffee Company, Sharif Fouad of Raleigh Raw cold-pressed juices, and Bruce Corregan of Nickelpoint Brewing Co. will talk about their path to food entrepreneurship, their highs and lows along the way, and what keeps them inspired to do their work everyday. There will be a series of rapid-fire questions, generous time for Q&A, samples of locally made products, and some great networking opportunities with those active in the RDU food community.



All aspiring food entrepreneurs, or anyone looking to get involved with the Triangle Food Startup community is welcome to attend. RSVP to the Eventbrite link or Meetup group.

The Mind of a Food Maker is offered in conjunction with Second SaturdaySecond Saturday is an open celebration of local food and community along the Raleigh Food Corridor every second Saturday of the month April-November. Through pop-up markets, city walks, urban farms, community gardens, food installations, local artisans and local businesses, Second Saturday is an all-day showcase of new and exciting food-related projects. 

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