Lots of food entrepreneurs start in their kitchen and then go commercial. But Stefania (please note the spelling) got her start in her mother’s kitchen. A stay at home Mom in Perugia, Italy, Stefania’s Mom along with Stefania’s aunts cooked homemade pasta. Stefania’s Dad worked with farmers and would bring home fresh produce and the family had absolutely delectable dinners. They sat around the table and talked and laughed. Of course, friends and other family members would join in the feasts and at the tender age of four, Stefania was hooked on cooking fresh and authentic. Stefanie, her husband and two boys moved to Portland, Oregon around 2008 and Stefanie was rather shocked to discover grocery shopping in the US. She would go to the store and see people filling their grocery carts with processed foods! Stefanie had learned the Italian way: You go to the baker for bread, the butcher for meat and so forth. You only buy fresh ingredients, take them home and spend a good portion of the day creating masterpieces that go far beyond simply “fueling” the body, you also fuel the soul. And as we have seen before, Stefanie decided to offer her talent to the public. She started a small operation in southeast Portland offering take out dishes including soups and frozen meals. She also sold her foods at a farmers’ market as more or less an experiment, but decided that venue was not the best way to showcase and sell. And now she operates Stefanie’s Kitchen, which is a fascinating case study in dealing with the COVID situation. Stefanie hangs her hat on homemade, fresh ingredients, authentic Italian meals, sauces and pastas. The pasta meals are made with fresh pasta and are available to either pick up or be delivered next day. So, no restaurant with employees and worries about being closed unilaterally, just cook and have meals ready. The magic of her business is her website. Check it out. It is easy to navigate, absolutely sizzles with mouth watering images, and makes it easy to choose and buy. And she has really merchandised well. She offers not only her own cooking, but also direct import Italian products for your pantry (she only offers the best; I have been to the Gentile pasta factory in Italy and it’s world famous). Plus, you can buy her custom napkins, utensils and other accessories. And don’t wait; every day Stefanie loads up the quantities of the different fresh dishes on the website. You will often see “sold out” on the popular dishes that day if you dally too long.

"Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall

We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland.

Audio engineer, mixer and podcast editor is Allon Beausoleil

Show logo was designed by Anton Kimball of Kimball Design

Website was designed by Cameron Grimes

Production assistant is Chelsea Lancaster

10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes

Thank you for listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast. 

Call our hotline with questions for Sarah and Sarah at 503-395-8858. If you want to support our show, write us a review, share episodes with friends, or subscribe to our Patreon.

Producer: Sarah Marshall of The Joy of Creation Production House
Audio engineer, mixer, and podcast editor: Haley Bowers 
Show logo design: Anton Kimball of Kimball Design 
Production Coordinators: Dave Drusky