A stay-at-home mom turned foodpreneur, Sundara Clark called on years of experience in the industry to fill a hole in the dessert aisle. After getting a lactose intolerance diagnosis for her daughter, Sundara set to work creating an organic, vegan, paleo gelato that her daughter could enjoy, without any of the mom-guilt.
After five years as a stay at home mom, I was ready to jump back into the economy. Only problem was, in Humboldt, California where I was living, jobs were few and far between. Since I wasn’t inclined to be a lumberjack or marijuana farmer, I knew I was going to have to strike out on my own. I just wasn’t quite sure what that was yet. I’ve worked in all parts of the food industry - served in restaurants, made fancy desserts, and done sales and purchasing for a food distributor. While I was growing up, my mom worked as a distributor for a then-fledgling company called Odwalla. In retrospect, it makes sense that I got into the food business, but it actually started with a bit of bad news.Read More