Business Lexington March 15, 2013 by Smiley Pete Publishing

NAWBO speakers discuss the creative ambition behind local food initiatives

By Sarah Mullins

amount of commitment they attributed to their work. Now, things have changed. You may see someone who dresses casually but who is the best at what they do. Michel says it is important to “take risks and think unconventionally.” She also warned that “if we all only stuck to what we know, nobody would ever be different”. Being different, being set apart and doing things in a new and unique way are key elements in business success. However, it is also vital to be sure you are not different simply for the sake of being different. In doing these things, Self said, “Y ou can surprise yourself.” The special thing about these two women is that their business and ventures all reflect them, and in the bes way possible. FoodChain is a surprising endeavor, giving life to old ideas and even encouraging new ways of thinking about the old methods. “It all works in a cycle,” Self said. “The landlord works with the person leasing, and the person leasing then contributes to FoodChain. [They are] symbiotic relationships benefiting from each other.” The entire premise behind FoodChain is the idea of a closed loop. However , it is clear that extends beyond the aquaponic science of the nonprofit. It is how they function as a business, how they relate to the world around them and how they will ultimatel y change their environment.

CONTRIBUTING WRITER

he N ational Association of W omen Business Owners (NAWBO) began in the 1970s as a way to accelerate women’s efforts in the business world as proprietors. The or ganization has since grown incredibly, even reaching out internationally. The Lexington chapter recently enjoyed a discussion about the benefits modern business techniques have afforded the local food efforts during its January luncheon, titled “Why You Are What You Eat, and the Motivation behind a New Nonprofit.” The voices for this discussion were Ouita Michel, executive chef and owner of Holly Hill Inn, Wallace Station and W indy Corner Market; and Rebecca Self, executive director of FoodChain. The desire to engage the community “in a hands-on manner,” said Self, is in part what has driven the two together while working on the Bread Box. The Bread Box is the former Rainbo Bread factory, now home to West Sixth Brewing Co., FoodChain and many other unique new businesses. Another part is, as Self stated, “helping people learn the consequences of our actions, closing the loop, lear ning where our food comes from.” Michel echoed the passion by stating, “Local food is not new, not a trend.” What it is, perhaps, is refreshed. There is a retur n to the old ways with renewed strength, even newer technology and faster modes of communication. Beyond the local food and communitydriven aspects of the business venture, the duo had practical advice for those with a world-changing dream. When asked how Michel tur ned her dreams into realities, she readily responded, “be not afraid.” She talked of triumphs and lessons learned and described the dreams becoming reality aspect as something more fluid or malleable rather than concrete, claiming business is “creative” and “dynamic.” Michel recommended to “find the path where you are unique, create an authentic vision to follow and get a mentor.” Self echoed this mentality. There is no room for arrogance when launching or owning a business, she said, and people should never assume they know all there is to know and have nothing to learn. She found as she was developing FoodChain that she grew as a person as the nonprofit grew, describing the need to

March NAWBO speaker: Cynthia Bohn of Equus Run

Executive director of FoodChain Rebecca Self PHOTO BY EMILY MOSELEY

“constantly reach out for help and recognize you can grow,” leading you to “find yourself in an unanticipated place in life.” While being true to yourself and your vision is very important, it is also necessary to take a step back, look at the bigger picture and realize the ways you can change. Self learned this through FoodChain. “You can’t do business as usual,” she said. “It’s a different ball game. You can’t sustain a nonprofit on donations and charitable giving; it has to be sustainable as is.” Had Self been set on one way of doing things, she never would have discovered more about herself, as well as the many

doors a business such as hers can open and the different avenues it could travel down. She suggests a person should “be direct and specific with expectations” and willing to “learn from mistakes.” She believes it is helpful to “surround yourself with encouraging and knowledgeable people” and readily “acknowledge insecurities or weaknesses.” Another example of approaching business differently is to not get caught up with appearances, especially those of your employees and colleagues. Michel explained that “not all business people look like you.” In previous generations, the way someone dressed might portray the seriousness and

Cynthia Bohn, the owner of Equus Run Winery who pioneered the rebirth of the Kentucky wine industry, is the speaker at the National Association of Women Business Owners (NAWBO) Lexington Chapter’s March meeting.

BOHN

She will present “From Soil to Shelf – the Rebirth of Kentucky’s Wine Industry” on March 19 at 11:30 a.m. at Sal’s in the Lansdowne Shoppes on Tate’s Creek Rd. The cost is $20 for members and $24 for guests. To register, log ontowww.lexnawbo.org.

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Business Lexington • March 15, 2013