What We’re Learning and Building for Small Businesses, Starting in Upstate NY
I’m writing this from the road (literally—somewhere between Saratoga and Skaneateles), and I can’t shake the feeling that we’re at one of those pivot moments
I’m writing this from the road (literally—somewhere between Saratoga and Skaneateles), and I can’t shake the feeling that we’re at one of those pivot moments
When Kelly Geary started mixing up savory granola in her Hudson Valley kitchen, she had no idea she was creating the foundation for a business that would capture hearts, fill pantries, and prove that sometimes the most unexpected recipes can rise to become something extraordinary.
Sometimes the most important questions come from the simplest observations. For Eileen Banyra, 15 years of sitting in city planning meetings talking about waste without substantive action led to a question that would reshape her life: “How do you restore the soil to help create healthy biomes?”
I grew up baking bread with my dad at the Firehouse Café in Hudson, NY. It was the kind of place you could smell before you stepped inside: warm, familiar, and real. My dad opened it in the early 1990s, and I spent my teenage years learning how to show up, keep my word, and treat people with respect. The café didn’t make a ton of money, but it taught me more about entrepreneurship than any textbook ever could.
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