Q: You now split your time between NYC and your farm in New Hampshire, which sounds like a fantastic mix of urban and rustic. Share a bit about this balance and what it brings to your life, both personal and from a work perspective. A: It was hard to move out of NYC, but now it’s a perfect balance. At this point our life is a bit nomadic. At times it’s necessary to stay for longer periods in NYC and then we will be overseas to address business there. But when in New Hampshire we spend a lot of time at the office. So when we had the opportunity to built our new headquarters there we tried to create an environment that was very simple and contemporary, a good place to enjoy being at. Included in the space is a big 42
kitchen where we have someone come in and press fresh juice and provide lunch every day for the team - and dinner, if we’re working late. Q: Can you share your vision for the future of Emerson Fry? A: Along with the new product lines we are working on, we are also currently evaluating plans for future retail shops. As for our long term goals, it’s very important to me that we develop a charitable organization. It’s been a surprise to learn how hard this is to do. There is a load of paper work and policy that makes it very difficult to set in place, but we’re working on it and it’s well worth the effort. When complete, it will be very satisfying.