January 25, 2017 SAN FRANCISCO — Cauliflower-based pizza dough. Chocolate-covered quinoa. Bagel balls stuffed with flavored cream cheese. Vegan, paleo, dairy-free frozen dessert that is a bit hard to describe other than to say it is not ice cream. Nothing says American ingenuity like the eager food entrepreneurs who think their scrumptious concoctions can make it in a culinary landscape that favors big corporations. Earlier this week, 1,400 exhibitors set up shop at the Winter Fancy Food Show in the cavernous Moscone Center here, including some mom-and-pop operations determined to defy the odds. Read More... https://www.nytimes.com/2017/01/25/business/smallbusiness/food-startups.html?ref=todayspaper&_r=0
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