Made in Brooklyn: A Craft Foods Revolution
Saturday, March 14
11:00AM - 12:00PM
604 Brazos St
Commonly clichéd as hipster-made jams and kombucha—the Brooklyn Maker Movement has ignited a global appetite for artisanal products, forcing long-standing CPG manufacturers to rethink their production and innovation practices. Rooted in authenticity, community, seasonality, and sustainability — it begs the question: what does the future hold for this phenomenon and how will it affect our larger food ecosystem?
Join key leaders of the Brooklyn Maker Movement as they discuss their learnings, setbacks, and future aspirations. Panelists will include pioneers of the DIY food scene who are case studies of how to successfully scale an artisanal passion into a viable business as well as a James Beard award-winning journalist and Editor of Edible Brooklyn. This session will both inspire both aspiring food makers and passionate food lovers, and prove that the Maker Movement isn't a fleeting trend, but a lasting paradigm shift.
Steve's Ice Cream
At age 28, Forbes Fisher is the Co-Founder, President, and Chief Operating Officer of Steve’s Ice Cream. Forbes joined Steve's after tasting the product and being totally awed by its integrity and ...Show the rest
At age 28, Forbes Fisher is the Co-Founder, President, and Chief Operating Officer of Steve’s Ice Cream. Forbes joined Steve's after tasting the product and being totally awed by its integrity and uniqueness. Upon first bite, he immediately felt impassioned to make such an amazing product available to more people throughout the country. Since joining Steve's almost five years ago, Forbes has helped the startup food manufacturer grow from a small batch supplier to nationally distributed brand. His big picture thinking has helped to double the artisan business’s growth year over year since Steve's launch in 2010.
Prior to his time at Steve's, Forbes attended Columbia University where he studied Philosophy and Environmental Studies. Upon graduating college, Forbes got his start in commercial real estate working for the Gramercy Property Trust. Here, he learned the importance of differentiation, a first to market advantage, and loving what you do.Hide the rest
Nicki Briggs LLC
Recognized as one of PRWeek’s 40 Under 40 ‘PR trailblazers,’ Nicki strives to bridge the gap between upstream brand strategy and downstream consumer messaging. As a Registered Dietitian, Nicki acts...Show the rest
Recognized as one of PRWeek’s 40 Under 40 ‘PR trailblazers,’ Nicki strives to bridge the gap between upstream brand strategy and downstream consumer messaging. As a Registered Dietitian, Nicki acts as a public speaker, writer and media spokesperson. She has appeared in the New York Times, Wall Street Journal and The New Yorker.
Nicki is the co-founder of ARTISAN+MAIN, a food communications and strategy firm focused on the convergence of craft and mass—two often disparate concepts in today’s economically divided, geographically diverse food landscape.
Before ARTISAN+MAIN, Nicki served as Chief Communications Officer at CHOBANI INC, and is credited for her pivotal role in building a billion dollar brand through strategic media relations, digital engagement, and influencer outreach. Her work at CHOBANI is featured in the Harvard Business School case study, “Growing a Live and Active Culture."
Nicki lives in Brooklyn, NY with her husband, Drew, and dog, Captain Meatball Hoagie.Hide the rest
John Heath has worked both upstream and downstream in the creation of products and brands, giving him a unique perspective on what it takes to make brands and businesses commercially viable and lov...Show the rest
John Heath has worked both upstream and downstream in the creation of products and brands, giving him a unique perspective on what it takes to make brands and businesses commercially viable and loved by consumers. He's worked with top advertising agencies helping clients solve business problems, positioning brands, and developing advertising communications. John most recently was with CHOBANI where he served as the Senior Vice President of Innovation. During his time here, he helped grow the brand to the #1 in the category with over $1 billion in sales and led the creation, commercialization and launch of over 50 new products. John was prominently featured in a Harvard Business case study as a part of his work with CHOBANI and he was recently invited to be one of CircleUp’s advisors to their portfolio brands. Currently John is the co-founder of ARTSAN+MAIN - a strategic consultancy that specializes in helping to scale artisan food brands.Hide the rest
Founder + CEO
A self made chef, Shamus Jones got his culinary start at 15 years old working at a local restaurant. Initially driven by a need for cash to buy punk records and skateboards, he spent the next 14 ye...Show the rest
A self made chef, Shamus Jones got his culinary start at 15 years old working at a local restaurant. Initially driven by a need for cash to buy punk records and skateboards, he spent the next 14 years climbing the culinary ladder, ultimately earning the title of Executive Chef. Shamus worked in two of the finest vegetarian houses in Seattle—Cafe Flora, and Carmelita—where he gleaned much of his personal food philosophy: a farm to table approach embedded in an emphasis on layering flavors by delicately crafting complex tastes from simple ingredients. These experiences set the stage for Shamus’s pickling obsession. After moving back to New York City, Shamus grew tired of chef culture and in 2009, he launched Brooklyn Brine. Starting off, Shamus borrowed a friend’s restaurant kitchen, making pickles from 10:00p-8:00a. As demand grew, Shamus moved the company to its own space. Today, Brooklyn Brine is a thriving business with national distribution, and absolutely no plans of slowing down.Hide the rest