Most kitchen experiments end up as unedible dead ends.But every now and then something new captures a niche and graduates to grocery stores all across America. That is the story behind Margaret Coons, founder and CEO of Nuts for Cheese. Coons, an English literature grad talks through her journey with Ivey faculty member Dave Simpson, on how a young vegan chef selling products at farmer's markets grew to managing Canada's leading artisan organic plant-based dairy manufacturing company, which recently became the second best-selling plant-based cheese in the United States.The Entrepreneur Podcast is sponsored by Connie Clerici, QS ’08, and Closing the Gap Healthcare Group, Inc.

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