Rise & Hatch with Walter Robb & The Hatchery Team
Nourishing Industry Discussions and Inspirations
Take a break from these tough times and tune into a weekly discussion with The Hatchery team and industry pioneer, Walter Robb. Every Wednesday at 11am from March 25th- April 15th we will host a late morning digital meet up with industry leaders, innovative thinkers, and inspirational entrepreneurs. Kick off your day with some positivity, motivation and assurance that you have a powerful, supportive community of like-minded entrepreneurs alongside you.
Find us online via Zoom
This series is free to Hatchery Members, please use code to register. We kindly ask for a suggested donation of $10, as these funds directly support our mission to continue providing resources and tools to small businesses, budding entrepreneurs, and job seekers.
About the Speakers:
Walter Robb, Former Co-CEO of Whole Foods
An investor, mentor and advisor to the next generation of American food companies, former co-CEO of Whole Foods Market Walter Robb has a long and varied entrepreneurial history, ranging from natural food retailer to farmer to consultant. Robb joined Whole Foods Market in 1991 and in 2010 was named co-CEO along with John Mackey, at which time he joined the Whole Foods Market Board of Directors. He is a passionate advocate for greater food access in underserved communities and founded the Whole Kids Foundation during his tenure as Co-CEO. In 2017, Robb transitioned his leadership focus to mentoring and supporting the next generation of entrepreneurs through the creation of Stonewall Robb Advisors. Robb is an Executive in Residence at S2G Ventures and serves on the Board of Directors for Union Square Hospitality Group, The Container Store, FoodMaven, HeatGenie, Aphria, and Apeel Sciences.
Natalie Shmulik, CEO, The Hatchery
Natalie Shmulik is The Hatchery’s CEO, and the go-to resource for everything food business related. Along with an M.L.A. in Gastronomy from Boston University, she has a wide range of experience working with supermarkets, culinary publications, consumer packaged goods companies, and food service establishments. After successfully operating her own restaurant, Natalie was hired as a specialty consultant for one of Ontario’s largest supermarket chains where she enhanced consumer experiences through educational initiatives. Discovering her passion for innovation, Natalie was brought on as a brand strategist for the first cold brew tea company and later moved to Chicago to run The Hatchery Chicago. With over five years of food incubation experience, Natalie has gained a unique perspective on the industry and what it takes to launch and grow a successful business. She was recently featured in Forbes and continues to play a valuable role in branding and marketing for food businesses around the country, with her specialty in trend forecasting.
Dani Zuchovicki, Program & Curriculum Coordinator, The Hatchery
Alongside The Hatchery team, Dani works to support entrepreneurs with providing them the tools and guidance to continue forging through the food and beverage industry. After developing a love for all things food at an early age, she holds a bachelor’s degree in Applied Food Studies and an associate’s degree in Culinary Arts from the Culinary Institute of America. Beginning her journey with food, Dani began cooking at a local farm to table restaurant in Red Hook, NY followed by shifting a local farm into a retail store producing their own takeaway meals. Fascinated by the burgeoning food space happening in Chicago, she took a position at Girl and the Goat, teaching her about exceptional fine dining techniques with high volume production and efficiency. Leaving the restaurant industry behind her, Dani moved to a small culinary school to help create a cooking curriculum for children, instilling her love for sharing food knowledge.
This week’s guest:
Gary Hirshberg is CEO of the Hirshberg Entrepreneurship Institutes and Co-Founder and Chief Organic Optimist of Stonyfield Farm, the world’s leading organic yogurt producer. The author of Stirring It Up: How to Make Money and Save the World (Hyperion, 2008), Gary frequently speaks on topics including sustainability, organic agriculture and the profitability of green business. Gary serves on several corporate and non-profit boards, including Beyond Broth (organic broths), Blue Apron (meal kits), Halsa (plant based dairy alternatives), Orgain (organic nutrition), Organic Voices (organic messaging and education), Peak Organic Brewing (craft beer), and UNreal (natural and organic chocolates), as well as an Advisory Board member for Applegate (organic and natural meats) and Handsome Brook Farms (organic pasture raised eggs). He has received 12 honorary doctorates and numerous awards for corporate and environmental leadership including a 2015 Champion for Children Award from Mount Sinai Hospital’s Children’s Environmental Health Center and a Lifetime Achievement Award by the US EPA. Among his current projects, he is establishing an Organic Entrepreneurship Centre in Motueka, NZ.