I HAVE ALWAYS BEEN DRIVEN BY FOOD.As a child - according to my mother - meal time was my favorite time of the day. Except for a brief aversion to red food, I would try anything. I started my first food business in middle school. I roped my friend into helping me make home-made pasta which we sold at a street party in my hometown. My mother did not appreciate us drying pasta all over the living room.My indirect career path led me through field biology, journalism and a little marketing before deciding to pursue my dream: run a farm business that sells its end product. In December of 2003, I opened Sugarsnap, a small farm in the Intervale and a take-out cafe on Riverside Avenue. From about 1,000 square feet, we cooked and sold fresh take-out meals and started doing some catering. Over the past 18 years, I have taken Sugarsnap from that small storefront to become the largest off-premise caterer in the Burlington area. I led the move (and financing) to a 5,000 square foot space and the addition of 2 more cafes. I also led the change of the business model to a complete focus on catering. My experience has led me to a deep understanding of the value of persistence, teamwork, strategic focus and cashflow. Specialties: Small scale farming, food business creation, cooking and food processing, growing a small business, small business strategy, socially responsible business, business partnerships