Beans for Thanksgiving
Guess what we had for Thanksgiving supper this holiday season? Turkey and beans. Not the kind of beans the pilgrims tasted that first Thanksgiving, back on Plymouth Rock. I'm talking about my authentic Cuban-style Old Havana black beans, or 'frijoles negros' as it's known on the island.
The taste-testing process takes no holiday at the Crews household. I tried out a few variations on my grateful relatives, this holiday season. And I have to say the effort was a success, because they kept coming back for more.
Now that they're fueled up and off to O'Hare, with a full-tank of all-natural rocket propulsion for the flight home, I'm getting down to business. All joking aside, my Old Havana recipe is ready for take-off.
I'm finalizing details with my co-packer in Union, Illinois. A fantastic company called Dorina-So-Good. For decades, they've produced a variety of savory barbeque sauces, salad dressings, salsas and all kinds of delicious specialty food items. There's a great guy who runs the place with a lot of experience. Name is Tim Young. He's a wealth of information, but a very busy guy. You've got to get your ducks in a row before you get ready to talk to him. Because the food industry is serious business and a highly competitive field.
I've learned it's going to cost me a few thousand dollars to get my first batch of beans, rice and Old Havana seasoning to the marketplace (and that's a big chunk of change for a hard-working street reporter like me). And that's just to produce a small quantity to peddle to gift catalogs, food websites and/or retailers. The thing is co-packers generally have minimum-run requirements, so it takes a little bit of a bankroll to launch that favorite family recipe.
But if you're thinking about marketing Aunt Sally's homemade apple pie, there are a number of things you need to do before you get ready to place your first order. The first step is research, research and more research. And the second step is research. You've got to study the market for your product. It's a painstaking process. Look at the competition. Figure out if you've got chance to compete.
If you're interested in learning more about launching an old family recipe, stay tuned. I'll tell you more next time.
Comments
Hi Julian: Thanks for keeping us updated on your venture into selling the greatest homemade beans. Sounds like you have done lots of researching, discussion and listening to people on many sides who know a business thaat you don't.
I've watched so many stories of people of all ages who made it big with a great idea. They all state it takes a great idea but plenty of hard work,facing rejection, getting back on the horse day after day, and not giving up. Now that you are sharing your adventure with us, I think you have given yourself an aide to document what eventually will be successful but certainly not overnight.
You have good people skills in your reporting. Your voice is appropriate to the situation you are covering--a tragic fire with loss of lives. I feel like you are reporting from your heart showing empathy as if this was your family.
It's probably easier to report from a Chgo sports bar when the team is winning.
I admired your giving credit to the people who are helping you in this venture. There again are your people skills and honesty.
Paul has commented a few times about the salary he gets from WGN. Yet he's flexible, has quick wit, and handles a variety of guests. Some neurotic as #$%>/
Marcella and you are great beat reporters. Just adding to a great team on the WGN Morning News.
Posted by: Anne Wilmot | November 27, 2007 10:25 AM