Entrepreneur Profile: Tyler Thompson, Atlanta Green Market

April 14, 2022

 

By: Tyler Thompson and Jeffrey Shiau

 

Profile Summary:

  • Entrepreneur Name: Tyler Thompson
  • Venture Name: Atlanta Green Market (a subsidiary of TESS: The Environmental Solutions Store)
  • Impact Focus Area(s): Environmental Sustainability [Our own unique terminology: “Consumer-driven, market-based environmental problem-solving”]
  • Business Stage (Ideation, Startup, Early, Later, Mature): Startup
  • Year Venture Established: Formerly registered in 2021
  • Business Type: LLC (working towards multi-stakeholder co-operative)

 

The Issue

Social entrepreneurship is about solving problems. Tell us about the challenge you are focused on addressing and why it is critical that we make progress.

The consumer challenge we are working to solve is convenience, trust and access. The idea of buying “green” looses steam against these three countervailing winds. It has to be easy to “buy green.” If not, then people won’t do it. People have to trust that their “green” purchase is having a meaningful, positive environmental impact. Otherwise “green” looses it’s legitimacy. And, buying “green” has to be affordable. The Environmental Solutions Store aspires to solve all three of these issues as a trusted marketplace for “green” products and services.  Coordinated, collective consumer action can inspire market forces to change. In fact, consumer spending can advance market-based solutions to environmental problems much more effectively than government can regulate polluting industries. That’s because businesses will fight tooth-and-nail against government regulation, but they will turn on a dime, for a dime. We just have to come together to buy things that move the green-economy forward fast enough and far enough to displace the harmful practices of big business as it is known today.

Your Journey

Entrepreneurship is a journey that requires connections and support from a wide array of stakeholders across the ecosystem to help successfully identify, start, and grow a social enterprise. How has your life’s experiences, educations, and relationships prepared you for your journey as an entrepreneur?

My personal life journey is a winding road. I grew up hearing my father preach from a pulpit to an invisible congregation about the dangers of mankind’s treatment of the natural world. He published a book in 1992 called The Environmental Entrepreneur: Where to find the profit in saving the Earth. The book was successfully kept off the shelves by a business that took offense to my father’s factual reporting and which threatened to sue the publisher if the book was distributed. He has devoted his entire career to researching and writing about the intersection of ecology and economy, developing academic frameworks for eco-labeling along the way. After pursuing a career in international development, including service in the Peace Corps, and a corporate stint at Delta Air Lines; I decided to complete a 7,000 mile self-supported cycling trip from northern Alaska to Key West, Florida. On that trip I committed myself to brining some of my dad’s ideas to life. Since then I’ve been working with him and others to launch the business with a kickoff event that we’re calling the Atlanta Green Market Fair–April 23rd at Ponce City Market. This event will be a test of our marketplace concept, featuring local “green” businesses, a full-day’s schedule of environmental programming and numerous environmental non-profit organizations. Those who haven’t already can RSVP at www.atlgreen.market.

Why Georgia’s Social Impact Ecosystem Matters

Being an entrepreneur is hard and it’s even more challenging when you are a social entrepreneur as your business model and / or structure doesn’t follow the same path as traditional start-ups. Tell us about the framework you have used to overcome issues that threatened to sink your venture.

I believe in the power of what we as consumers can achieve by coming together. To me, that power is sufficiently extinguished by the allure and acceptance of venture capital. Not impossible, but not probable. That’s why I’m personally interested in the co-operative model. The idea is that the business supports it’s stakeholders, rather than it’s shareholders. In our case, stakeholders would include employees, vendors, customers and communities. Our vendor collective will pay a nominal membership fee that will provide them needed services–marketing, branding, accounting, legal. Our employees will earn fair wages and share in profits. Our customers will earn dividends in the same vein as the well-known REI co-op model. And our community will benefit from knowing that they are not alone in their sustainability efforts. Our intention is to be able to show exactly how the community is having an impact through their collective purchasing decisions. Educational events and resources will be provided to support these efforts to connect all of our stakeholders. It’s not a model for rapid return on investment. Rather, it’s a sustainable pathway forward that benefits all parties involved. All that’s left to overcome is impatience, and the unknown. All I know is, we’re better together.

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Interested in learning more, please visit:

Entrepreneur Profile: Yohana Solomon and Amanda Plumb, Chow Club Atlanta

April 4, 2022

 

By: Kayla Jones, GSIC Social Impact Fellow

 

Yohana Solomon was born and raised in Ethiopia and came to the US in 1998 due to a civil war. She is the owner of Atlanta Underground Market and chef and owner of Kushina Catering, which specializes in authentic Ethiopian cuisine. Yohana is also co-founder of Chow Club Atlanta. She currently resides in Atlanta, Georgia, with her daughter.

 

Amanda Plumb is co-founder of Chow Club Atlanta and author of Uniq ue Eats & Eateries of Atlanta. She lives in East Atlanta with her dog, Pepper, and three chickens. 

 

GSIC caught up with Chow Club co-founders Yohana Solomon and Amanda Plumb. Check out how they’re building community, spreading knowledge, and celebrating culture through food! 

 

GSIC: Tell me about the challenge you’re focused on addressing and why it’s critical that an organization like Chow Club exists. 

 

Yohana: From an immigrant and refugee perspective, when you’re in a country where you don’t know anybody, you don’t know the ins and outs of the country, and most of the time, you’re escaping some dire situation back home. Most immigrants and refugees are good at feeding people – especially cooking for a large number of people. They have a skill but don’t know what to do with it. And I believe Chow Club gives an opportunity for those individuals. It’s a platform to cook, make some money, and at the same time, tell their stories. That’s one good thing we’ve managed to do – it’s a great way for the foodie community to learn about a different culture. You also get to try amazing food! 

 

Amanda: Yes, I agree! Even for folks who aren’t immigrants, some people enjoy cooking, but they don’t know how to market themselves or get a following on social media. So, we’re helping other small businesses, though primarily immigrants and refugees, build their brand by putting a spotlight on them for a month. Our customers want to learn about other cultures. They’re curious and want to try new foods, but maybe they don’t feel confident walking into an Ethiopian restaurant in Clarkston or don’t know what to order and where to begin. So, we take people through this journey through the food. 

 

We also started the dinners when Trump was in office. People were looking for ways to show solidarity and support people from other countries. You’re not only learning about new cultures, but at the dinners, you’re probably sitting with people you’ve never met before. So, you’re meeting new people, and it’s a great communal experience. Food is intrinsic to all of humanity – people love their food and tend to show their love and express themselves through food.

 

Yohana: Food is a universal language. And, where else can you meet, for example, a person from Liberia? We have a Liberian chef hosting our dinner next month. People may have heard stories about war and other hardships in Liberia, but people often don’t know the rich culture, the food, and the beauty of the country. Where else can you go to meet somebody from Liberia, try their food, and hear their stories? What an amazing opportunity! 

GSIC: That’s amazing. Food is definitely a quick way to the heart! How did Chow Club get started and how has it evolved over time? 

 

Yohana: I used to do the Atlanta Underground Market, where I had the pleasure of meeting and working with chefs from all walks of life. Amanda used to host pop-up dinners at her house. One of Amanda’s friends celebrated his birthday, and he wanted Ethiopian food. She called and asked me where to go for the best Ethiopian food, and I jokingly said, “my house,” since I catered on the side. So, she had me host the dinner at her house. It was great, people enjoyed it. 

 

From that time, we looked at our relationships – the vendors, the chefs, the people on our email lists – and thought why don’t we start hosting these dinners at Amanda’s house, featuring different chefs each month? That’s how we started, and it’s been a blessing since then. 

 

Amanda: Right. The dinners actually started in my home in East Atlanta, very organically. I don’t think we were trying to start a business, but we enjoyed hosting the dinners and kept doing them. Eventually, we decided to turn it into a business. We hosted them at my house for about a year and a half, and we outgrew it. Since the pandemic, we’ve been at Underground Atlanta and are now planning to move to a space called Uptown Atlanta. It’s a new development near the Atrium. For the most part, though, things have been pretty much the same. I think that’s the really nice thing about our model and being so small. We can test things out, try out new ideas, and see what works and what doesn’t.  

 

GSIC: That’s great. So you both already started talking about the power of community building – from your relationships with the chefs and your customers. Can you speak to how you built those relationships with the different stakeholders in Chow Club? 

 

Amanda: I think the only thing we have is our relationships. Yohana knows a lot of different chefs, and I got to meet a lot of chefs, too. And we’re always looking to expand that network. Our chefs support each other; they tend to volunteer at each other’s events, give each other tips, and get to know each other, which is important.

 

We have a group called our ambassadors, which are our customers that have been to five or more dinners. We’ve had some customers with us since day one – it’s something they do every month like clockwork. We always have new people that come to Chow Club, too. We’re actually going back to what we used to do, putting people at communal tables. Starting this month, we’re giving people a choice to either sit by themselves or sit communally. This way, our customers get a chance to meet new people and build connections. We’ve had people make business connections at Chow Club and others who decide to come together every month for dinner. We also use the space to promote other small businesses. We want it to be a place for everyone, where everyone wins or can benefit. 

 

Yohana: Right! We’ve also managed to build Chow as a place that’s more than eating good food. We managed to build a community that enjoys being at the dinners and supports each other. We have clients that would literally follow us wherever we go. 

 

We also source chefs from everywhere. Most of them are connected to the refugee and immigrant centers around the Clarkston area, but many are from all walks of life. For example, Amanda might go to a pop-up market, see some interesting food, and talk to the chef. I might go to Clarkston to buy some injera and meet a chef from Nigeria while there. We’re always looking for somebody that wants to tell their story, someone that wants to start catering or launch a food business. We look everywhere for our chefs. 

 

And once they join us, we really consider them to be a part of our family. So, if we hear of events or other opportunities, we let them know about them. It’s not like, “You’ve done a dinner for us, bye-bye.” Instead, it’s more like, “You’re a part of our group now; how else can we support you and provide you with the resources you need?”

 

Also, during dinners, the chefs will come and talk about their menu and the story of each course. They’re always available throughout the dinner to answer questions so our customers can learn more. It’s very interactive. 

 

Amanda: Absolutely. Another thing we do that helps build the community is our passport book. When people come to Chow Club, if it’s their first time, we give out a little orange passport that says, “Chow Club.” Every time they come, they get a sticker representing a different country they’ve ‘visited’ through our dinners. We want people to know that they’re officially part of Chow Club once they join us for dinner and have some ownership of that. 

 

GSIC: That’s wonderful. What do you think is Chow Club’s superpower, and what is a favorite moment about doing this work? 

 

Yohana: Our superpower is connecting people, for sure. We created this awesome community. One moment that stands out to me is during the travel ban around 2018 or so when the Syrian war took place. We met this beautiful Syrian mother and son, who were both refugees. We formed a friendship with them and could hear their fear about not feeling accepted in the United States. They didn’t know if they would fit in and had a fear that everyone hated them. As a refugee myself, I know that fear and could understand why they felt that way. 

 

So, we decided to host a Chow with them cooking. Many people asked how they could support the Syrian community, and we felt Chow was a great opportunity. We thought people could learn about the culture, and at the same time, the mother and son could connect with the community. I remember them being so nervous because they weren’t sure if people would like their food or like them. But the amount of support and love they received at that dinner brought tears to my eyes! It was such a beautiful moment to see people connect in that way – just as human beings. 

 

Amanda: Yeah, that was such a special moment! Another reason Chow is really cool is that most of the chefs we work with don’t have their own restaurants or food business. Some of them already do catering, or Chow Club might be the first time trying catering. For many of them, this is the biggest event they’ve ever done. Just seeing the pride and sense of confidence that comes with hosting the dinner and having so many people tell you that they love your food is wonderful. Chefs don’t always get that feedback when catering or even at a restaurant – customers don’t always go back and tell the chefs they enjoyed the food.

 

I agree with you, Yohana – that moment with the Syrian family took Chow up another level. All our chefs who make these delicious meals often learned to cook from their grandmothers and mothers. They’re proud of their food; their family knows they’re a great cook, so does their community back home. But having someone they’ve never met before, validating them, and being excited to learn about them is special. At the end of the night, we always try to convince the chefs to go out, move from table to table and talk to people. Though the chefs can feel a little awkward, the customers love it! The customers get to ask questions, and the chefs get feedback, too. As a chef, you’re like a celebrity for a night at Chow Club! 

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Learn more about Chow Club at chowclubatlanta.com and follow them on Instagram @ChowClubAtl

 

The next dinner will be a Liberian dinner with Chef Carmenia Morgan Tyrus on May 6 and 7. Sign up to attend at https://chowclubatlanta.com/ols/products

Entrepreneur Profile: Yenny Yang, Read 4 Unity

March 31, 2022

 

By: LaDerrius Williams, GSIC Social Impact Fellow

 

GSIC x START: ME x Read 4 Unity

  • Entrepreneur: Yenny Yang
  • Venture: Read4Unity
  • Impact Focus Area(s): Literacy, Diversity
  • Business Stage (Ideation, Startup, Early, Later, Mature): Ideation/Early
  • Year Venture Established: 2020
  • Business Type: Micro-Nonprofit

Yenny Yang is committed to creating a better tomorrow for our children and the next generations to come. In 2020, the StartMe: Clarkston alum founded Read 4 Unity, a passion project devoted to the power of literacy, diversity, creativity and unity. Read 4 Unity is currently a micro-nonprofit with a mission to diversify America’s bookshelves. Yenny describes Read 4 Unity as being in its discovery stage. Yenny has yet to decide whether Read 4 Unity will transition from a non-profit to a for-profit social enterprise. She credits Emory’s Start: Me program for helping her breakdown her long-term goals into more manageable bites, creating metrics to track her impact, and helping her craft a framework and operational runway to determine whether social entrepreneurship is the proper means to serve her end: providing diverse books to children.

Read 4 Unity has 3 major ways to acquire books: wholesale, partnerships with self-published authors, and donations. Read 4 Unity utilizes wish lists on its website that allow visitors to donate books to the organization directly. Read 4 Unity also defrays the cost of books by selling tiered book bundles on its website.

Read 4 Unity has 3 major avenues to deliver their books into the hands of children: book fairs, partnerships with organizations like The Little Free Library and Georgia Southern University, and donations to teachers that query Read 4 Unity on its website.

Read4Unity’s continuing partnership with Clarkston’s Refuge Coffee has been beneficial to both organizations and has allowed Read 4 Unity to test and refine its book fair concept and its mini-libraries that it has dubbed Read 4 Unity book nooks.

Read 4 Unity has successfully leveraged existing distribution channels to provide diverse children’s books to more communities in Georgia and beyond. It has forged partnerships with The Little Free Library, Kennesaw State University, and Yenny’s alma mater Georgia Southern University to increase Read 4 Unity’s footprint without straining the organization. The Georgia Southern University office of Diversity and Inclusion and the Georgia Southern University Collegiate 100 partnered with Read 4 Unity to create and manage Read 4 Unity book nooks in and around Statesboro and Savannah. The Georgetown Law School student group in Washington D.C. has also sponsored a Read 4 Unity book fair.

The goal of Read 4 Unity is not to stand up as many libraries as possible. It would rather leverage partners like The Little Free Library, which partnered with Read 4 Unity to provide diverse books in the Atlanta market, to manage the sites where the books are distributed. Instead, it would like to focus on discovering new diverse authors and ensuring that their books make it to the hands of the children, parents, and teachers that need them.

Its moonshot goal is to put 1,000,000 diverse books into the hands of children in the next 5 years. Thus far, it has provided 5,000 diverse books to communities around the country. Read4Unity is holding a diverse book fair at Refuge Coffee’s Spring Market on April 30th.

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Interested in learning more, please visit: