Making it Work: A Recipe for Success
Anita Shepherd ’02, founder of Anita’s Yogurt
Speaking from a warehouse in upstate New York, where she is expanding operations from a 200-gallons-per-batch production to a 1,000-gallons-per-batch operation, Anita Shepherd ’02 apologizes, “Yeah, there’s just no cell phone reception up here, really, so I have to get by using Wi-Fi.”
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