
In a perfect collision of coincidences, the stars have aligned and I’ve had the great pleasure of meeting two new, young, bright minds in the past week. As a journalist turned nonprofiteer – and forever with a healthy dose of foodie in me – it was my delight to have wandered into the space of both Emily Dubner, of Baking for Good, and Phoebe Lapine of Big Girls, Small Kitchen.
Both of these young ladies are pioneers on the “do what you love” career path – and not surprisingly are helping many others gain (metaphorically, that is) along the way. In a time when sites like Shatterbox are springing up and highlighting the success stories of young, driven entrepreneurs, and more and more attention is being paid to the potential social impact of these start-ups, I have to smile.
Adding to this rush of inspiration is my current reading list, of which the start is undoubtedly Uncharitable. (A more holistic book report on Uncharitable to come from me soon, so stay tuned.) In a nutshell, the book explains how some (most) of the fundamental ideologies that inform the nonprofit sector are in fact undermining it. It makes the case for borrowing practices from the commercial world, and argues that “profit” isn’t defined in black and white. What I see people like Emily and Phoebe doing is bridging this gap by fusing their passion, their business sense and their commitment to improving community – a triple bottom line we can all support.
What makes entrepreneurs like Emily and Phoebe so noteworthy is that they aren’t just out roaming around and talking from soapboxes; they’re applying their college-educated, entrepreneurial (and female!) minds to the job. Both girls have a thing for food (what girl doesn’t?) but they’ve each, in different ways, figured out how to monetize on this passion and turn it into something substantial.
In the case of Emily, a Harvard grad that did her first few years in the real world in the financial industry (how could she have predicted the bad timing?), baking had always held a special place for her. In a world where everything is creating its online alter-ego, Emily started to envision what an online bake sale would look like. And then she came up with Baking For Good. A genius and first-of-its kind website that sells delicious (and adorable) baked goods, for all occasions, all over the country. The kicker (and quintessential philanthropic tie-in?) 15% of every purchase made is donated directly to charity. And the shopper gets to choose which charity to give to. Talk about user engagement and a sale add-on.
Emily has successfully used her business savvy to create an innovative, scalable, and hopefully replicable model. Baking For Good is not a 501(c)3, but it shouldn’t have to be. Her social impact, her return to the community (however you want to call it) is present and growing. And her business is growing too! And that, as our friend Dan Pallota, author of Uncharitable (again, book review coming soon!) is a good thing. Now if only a few nonprofits could take note of this, and follow her lead on how to use commercial-world sense (i.e. capital investment, smart PR and advertising, etc.) we’d really be talking.
Phoebe, food blogger and soon to be book author, is also taking a passion (yes, food again) and blowing it up into something that works as a career. Together with partner Cara Eisenpress, Phoebe started the blog Big Girls, Small Kitchen, which now has over 30,000 monthly viewers! As the readership grew, so did the inquiries from agents and publicists, and the girls have now officially submitted a manuscript for their first (of many, I’m sure) cookbooks called Cara & Phoebe’s Quarter-Life Kitchen, which is being published by Harper Collins for Spring 2011. Again, passion meets brains, and a brilliant, and potentially lucrative idea is born. As Big Girls, Small Kitchens continues to grow and think about expansion, it is not off Phoebe’s radar to think about how to strategically include a philanthropic element into the recipe (sorry, I had to).
I know we’ve all had our fair dose of hearing about social entrepreneurship lately, but I couldn’t resist highlighting these two girls (I guess the culinary hook really sold me). But the trifecta was something I couldn’t resist: entrepreneurship plus social impact plus the endless and delicious world of food is too much fun to talk about. Now if only I could dream up a way to integrate some culinary goodness into Empax’s business model that goes beyond having yummy snacks for our clients…any ideas?