A seafood empire owner,restaurant investor, major food distributorand bicycle-fueled food delivery enthusiast sit together on the third floor of Tomasso building. No,this is not the start of a bad joke.This is Friday afternoon at Babson.

One of the eventful Fridays in which Rachel Greenberger, Director of Food Sol–a food industry action tank part of The Lewis Institute–teaches her class on Food Entrepreneurship; the very first class of this subject within Babson’s undergraduate and graduate academic history.

The class took place over three days, September 8th, 9th and 16th, of which certain hours of the class were open to auditors and undergraduate students.

The graduate students were also broken up into similar groups, divvied up among the classroom into sections pertaining to their interest. This proved helpful in creating a representation of the New England food industry itself, of many tight-knit small communities that are separate yet constantly intersecting with one another to share perspective, and of course, the love of food.

And Babson sure loves food. It seemed only fitting that the last day of the Food Entrepreneurship class coincided with the kickoff of Babson’s Alumni Weekend, with a few alumni themselves featuring on the panels, including:
●Ian So (B‘08) Co-Owner & Co-Founder of Chicken & Rice Guys, a food truck, catering and restaurant business that also focuses on giving back to the community.
●Nadia Liu Spellman (B‘04) Owner of Dumpling Daughter, a fast-casual restaurant serving both traditional and trendy Asian dishes in Weston, MA.
●Rob Dalton (M‘14) Co-Founder of 88 Acres, a line of healthy, non-GMO, gluten free, nut free, snacks and granola bars.
●Dana Masterpolo (M’01) Co-Founder & Head Storyteller of Bantam Cider, a modern craft cider made right in Somerville from freshpressed apples.

Shea Anthony (B‘18) attended one of the panel sessions that focused on retailers within the food industry. She said, “I am constantly, and pleasantly, surprised by the amount of resources Babson College offers, and the many career fields and industries it is connected
to. I think people often forget that Babson is not just for the startup, finance, and accounting people but also the fashion, technology, design,
media–and as we can see today–food people as well.”

For those who consider themselves to be possible “food people” or are still perhaps figuring it out, Greenberger encourages them to access those untapped Babson resources and attend Food Sol’s Community Table every Tuesday from 1 – 2 pm in the Blank Center. Food entrepreneurs are invited to speak and discuss what’s going on in today’s food industry with other graduate and undergraduate students, and more often than not, one leaves with not only new pieces of knowledge, but also a solid Boston restaurant recommendation.