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Everybody likes good food. Not everybody has access to it. And not all good food is good for the planet, or the people preparing it.
That’s why McGill MBA alum Natasha Alani and chef Aaron Fetherston started Kiffin. They’re on a mission to make real food accessible to real people. And they’re doing it while running an operation that’s sustainable and ethical every step of the way.
This heroic journey spans across several chapters. It involves moving from San Francisco to Montreal, a building burning down, and an ominous letter As you read between the lines and see the pattern of Kiffin getting up every time they fall, you’ll see there’s more to it than a series of hardships.
It’s a story of resilience and renewal. Like a phoenix rising from the ashes of its predecessor, Kiffin has gotten up every time it has fallen. And not only did they get up, they got stronger.
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Hosted on Acast. See acast.com/privacy for more information.
Hosted on Acast. See acast.com/privacy for more information.
From the publisher's feed
We need more entrepreneurs and innovators in the world. In a word, Makers. But there's a well-kept secret on campus - McGill harbors Makers. They're everywhere. Every faculty, every building, every…
The best way to learn entrepreneurship is by making your own mistakes. But we'd argue that the 2nd best way is to learn from others' mistakes...by listening to their stories.
Hosted on Acast. See acast.com/privacy for more information.