By JONAH LEHRER
Piotr Redlinski for The New York Times A bicycle ballet at 3rd Ward, the arts and design collective in Bushwick. At a party for its fourth anniversary last month, 3rd Ward, the arts and design collective in Bushwick, received a commendation from Mr.
Courtesy Startup America. Scott Case (hands raised) and Steve Case celebrate Startup America.
Jim Wilson/The New York Times Jeff Ready, owner of Scale Computing, supplements his in-house talent with contractors.
I’ve published eight books in the past seven years, five with traditional publishers (Wiley, Penguin, HarperCollins), one comic book, and the last two I’ve self-published.
So you still want to start a food business, despite the obstacles ? Here are four things to consider:
Part four of a series in which SFoodie asks the question: With the Underground Market now shut down, what would it take for San Francisco's aspiring food microventures to go legit? Up until the Underground Market and its imitators appeared, Bay Area farmers' markets were one of the best incubators for new food businesses, offering beginning vendors a way to introduce themselves to the public and build personal relationships with customers. With small, neighborhood farmers' markets continuing to proliferate around San Francisco, they're still a viable launchpad, though the waiting lists for top markets are ridiculously long.
You see shiny jars of organic cherry marmalade on the shelves of some upscale food shop and you think, "I love making jam, I could do that."
There's a tiny 12-person startup churning out of Des Moines, Iowa. Dwolla was founded by 28-year-old Ben Milne; it's an innovative online payment system that sidesteps credit cards completely. Milne has no finance background, yet his little operation is moving between $30 and $50 million per month; it's on track to move more than $350 million in the next year.
new way of electronic payments, avoids fees of paypal and credit cards by Nov 11