recorded 3-14-25

What we eat isn’t just about nutrition—it’s about community, economy, and sustainability. In this episode, we sit down with Stacy Kraker, CEO of Hummingbird Wholesale, to talk about the power of local food. We dive into how sourcing from local farmers strengthens our economy, why transparency in the food system matters, and how Hummingbird Wholesale is making it easier to get high-quality, locally grown food onto more tables. If you care about what’s on your plate and where it comes from, this one’s for you.Want to learn more about Hummingbird Wholesale, check out https://hummingbirdwholesale.com To learn more about Kenzie & Tyger check out,https://www.goodmarketing.works/

We sit down with the owners of Nelson’s & The Wit, a beloved local restaurant with deep community ties. We discuss the challenges and rewards of running a business with perishable goods, transitioning from a food truck to a brick-and-mortar store, and the dynamics of working as business partners. The conversation dives into financial decision-making, employee management, and the impact of fostering real connections with customers.

Timestamps:

• 00:00 – Introduction & mic setup struggles

• 01:30 – Meet TJ & Nelson: Owners of Nelson’s & The Wit

• 05:00 – Challenges of running a restaurant with perishable inventory

• 10:15 – The transition from a food cart to a full restaurant

• 16:30 – Running a business as a partnership & dividing responsibilities

• 22:50 – The secret ingredient: Cooking with love and community in mind

• 30:40 – Lessons learned & things they would change in hindsight

• 38:15 – Hiring, firing, and the struggles of managing employees

• 46:20 – Taking financial risks & making the leap into entrepreneurship

• 54:10 – The importance of location and why they stayed in the Whitaker

• 1:00:25 – Trust and management: Keeping the business running smoothly

• 1:07:45 – Balancing work and vacations while running a restaurant

• 1:14:00 – Final thoughts & reflections on running a successful local business