Comments on: Column: Saga of a Food Entrepreneur

By: Mary Morgan

Mary Morgan — Tue, 26 May 2009 23:15:32 +0000

Mike writes: "The conference mentioned in the article was the annual conference hosted by the MSU Product Center. To learn more about the Product Center, visit its website. From this website you can track food system entrepreneurship news and upcoming events."

By: Mary Morgan

Mary Morgan — Tue, 26 May 2009 21:46:09 +0000

Betty, I’ve emailed your question to Mike Score and I expect he’ll get back to us with the answer soon.

By: Betty

Betty — Tue, 26 May 2009 20:23:39 +0000

Hi. What is the food entrepreneurship conference that was mentioned in this article?
Betty George

By: Mike Score

Mike Score — Sun, 14 Dec 2008 04:58:35 +0000

Thanks for your comments Steve.

To be honest, I don’t think I’ve ever had a cashew cookie. Aside from this point, a key issue is whether consumers in our region prefer a cookie developed and produced by a local entrepreneur over nationally distributed cookies. Bizzy Lizzy cookies are comparable to cookies purchased in coffee shops. Who’s cookies will we purchase? Price is comparable. Do we exchange money for cookies with someone who lives next door, or do we neglect the issue of source and purchase based on convenience and brand name recognition?

By: Steve Bean

Steve Bean — Sat, 13 Dec 2008 16:31:51 +0000

And cost, I suspect. Cashews would more than double the price, I’m guessing.

Thanks for the informative piece, Mike. Fits the Chronicle style, including the level of detail.

I hope you’ll keep writing, helping us understand the whole system, from soil to supper.

By: Juliew

Juliew — Sat, 13 Dec 2008 01:56:02 +0000

We talked to the Bizzy Lizzy people at the Calder Open House and they said they did worry about the peanut butter and tried lots of other ingredients, but for a lot of reasons (stability, taste, nutrition, texture, availability, etc.), peanut butter was the way to go. The cookies are tasty and even good for you.

By: Mike Score

Mike Score — Fri, 12 Dec 2008 22:25:04 +0000

Murph raises a good point: U.S. oatmeal is often processed in facilities which also other grains. This means that unless oats are processed specifically to be gluten-free they are assumed to have trace levels of gluten. That said, many people who are sensitive to gluten find that they can eat oatmeal.

Regarding the debate about peanut butter, I’ll stay out of that battle.

Thanks to readers for feedback. I’m interested in hearing more.

By: Murph

Murph — Fri, 12 Dec 2008 17:42:43 +0000

My question – does “flourless” mean “gluten-free”? I can’t find that on their website.

With certain people that I’m married to recently going gluten-free, I’m reading labels a lot more carefully. Sue – your gluten-free friends will probably want to watch out for things like rolled oats, because (as I’ve learned) oats are often cross-contaminated with wheat, either in the field or in processing. Unless they’re specially grown, milled, and sold as “gluten-free oats”, your gluten-free friends probably can’t eat them. (Mike: for your entrepreneurs, I’ve also learned that gluten-free oats are a whole lot more expensive than regular oats…Yow.)

And, for the part that really matters: Conan’s wrong. Sue’s right. Peanut butter is awesome.

By: Sue Lackey

Sue Lackey — Fri, 12 Dec 2008 17:08:51 +0000

Conan,

I’m appalled! Peanut butter is one of the important food groups, and when combined with chocolate AND Michigan Dried Cherries, must rise to the level of super food. Mike – can you share local retailers who carry Bizzy Lizzy products? I have gluten intolerant friends to shop for!

By: Conan Smith

Conan Smith — Fri, 12 Dec 2008 14:04:42 +0000

Mike this is great! And a wonderfully accessible way to communicate what you all are doing! Now, that said, peanut butter is gross. Let’s get him to use cashews!