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The Fattened Caf

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Manage episode 291917426 series 2612703
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

This episode features Darren and Charlene Lopez Young, the owners of The Fattened Caf, based in St. Louis. When The Fattened Caf started as a once-a-month popup Charlene and Darren were exploring the dream of so many food entrepreneurs with the goal of opening a restaurant. The COVID shutdown led them to pivot their popups into a company selling Longganisa-style sausages. With the focus now on growing the sausage company, they have big hopes of expansion and growth. sausage that is commonly served for breakfast with fried rice and a fried egg. On today’s episode we talk about incubators and business accelerators, when to make the decision to leave your traditional job behind to start your own business or run it full time, the St. Louis food community and the difficulties faced as a minority-owned business.

Photo Courtesy of Rolf Ringwald

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!

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130 episodes

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The Fattened Caf

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Manage episode 291917426 series 2612703
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

This episode features Darren and Charlene Lopez Young, the owners of The Fattened Caf, based in St. Louis. When The Fattened Caf started as a once-a-month popup Charlene and Darren were exploring the dream of so many food entrepreneurs with the goal of opening a restaurant. The COVID shutdown led them to pivot their popups into a company selling Longganisa-style sausages. With the focus now on growing the sausage company, they have big hopes of expansion and growth. sausage that is commonly served for breakfast with fried rice and a fried egg. On today’s episode we talk about incubators and business accelerators, when to make the decision to leave your traditional job behind to start your own business or run it full time, the St. Louis food community and the difficulties faced as a minority-owned business.

Photo Courtesy of Rolf Ringwald

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!

theLINE is Powered by Simplecast.

  continue reading

130 episodes

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