Want to be Fancy Schmancy? Kathleen Tozzi Knows How

Founder and CEO of The Fancy Schmancy Co., Kathleen Tozzi, has always loved sharing good food with others. From a young age, she worked in a family restaurant and helped her parents throw huge parties. After graduating from culinary and hospitality school, Kathleen worked her way up at Whole Foods Market, learning the ins and outs of leadership, management, and a great cheese board. Eventually, Kathleen decided that she wanted to turn this passion into a career.

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Au’Some Foods Founder Zeina Meng Brings Argan Oil to the Grocery Shelf

After a particularly bad sunburn during a beach trip, Zeina Meng was on the hunt for an all-natural solution. She came across argan oil and couldn’t believe how well it worked. She began to research and discovered that it had been used in Moroccan cuisine for centuries. So Zeina asked, why couldn’t argan oil be used in a daily diet?

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Cosmic Juice Founder Harlem Wright on Healing, Success, and Being Pushed Out of Her Comfort Zone

Cosmic Juice Founder & CEO, Harlem Wright, discovered the power of juicing after being diagnosed with acute liver failure in 2017. Juicing was an easy, fun, and convenient way to get great nutrition. While healing, Harlem started messing around with different combinations of fruits and vegetables.

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Bright Greens Shaking Up the Smoothie Industry

Brian Mitchell, Founder and CEO of Bright Greens, worked in the natural food industry for almost a decade. Knowing first hand how great nutrition can lead to a longer and better life, he and his wife drank green smoothies every day, feeling great and living an active lifestyle. However, after the birth of their first child, the smoothies fell by the wayside — who had time for the shopping, cleaning, chopping, blending, and washing up that you have to do for a green smoothie? 

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Union Kitchen’s Newly Certified Facility Provides Growth Path for Local Brands

After a months-long process, we are excited to announce that Union Kitchen has been issued a Grant of USDA certification. This makes our Ivy City kitchen the only USDA Inspected communal kitchen in the district. This certification allows businesses to produce, package, and distribute meat products outside of Washington, D.C. Prior to this, businesses based out of Union Kitchen were only able to sell directly to consumers within the district.

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