This week my radio guest is Heidi Yorkshire. Heidi is the founder and director of Food by Hand Seminars. Heidi has had a unique view of America’s artisan food revolution as a journalist, author and entrepreneur. Heidi contributed travel, wine and food stories for Bon Appetit and many other publications for more than two decades. She wrote the weekly wine column for The Oregonian for five years, and is the author and publisher of two wine books, Wine Savvy (an IACP/Julia Child Cookbook Award finalist) and Simply Wine. She also worked as a restaurant reviewer, and was a judge for the James Beard Foundation Restaurant Awards for more than ten years.
Eventually, Heidi had an idea to start an artisan cheese factory, an odyssey that didn’t take her where she expected to go. The cheese factory never got off the drawing board, but Heidi started working as a business advisor helping entrepreneurs plan and run small specialty food businesses. She was also co-developer of “Bringing Your Recipe to Market,” a course for entrepreneurs offered by the Small Business Development Center at Portland Community College. Seeing how complicated it is to start a food-oriented business inspired her to create Food by Hand Seminars, to help people create financially and emotionally sustainable businesses.