Edge was doing a presentation for his "The Truck Food Cookbook." Like when we got the call to set up at Parnassus, where John T. SW: And there were so many turning points. KW: We felt so welcomed throughout the food community. That meant everything, and we would make that a part of our mission. He said that so many people had believed in him that he wanted to pay it forward. ![]() ![]() SW: Jason never wanted any money from us. Eighteen months later, we could afford our Airstream. Basically, we launched Biscuit Love on a borrowed truck with about $40 in our bank account. Then he offered his food truck, which he had gotten for his catering business and rarely needed. KW: Jason told me to ditch the plan test the concept. Karl went to Jason McConnell (of Red Pony, Cork & Cow, and 55 South) for advice.īusiness: Biscuit Love, Taziki's coming to Berry Farms SW: We didn’t really know what we were doing, but we wrote a business plan. We cared about the farm-to-table movement, sourcing high-quality local products, and believed that could be incorporated into a mobile model. We couldn’t afford a restaurant but thought we could manage a food truck. KW: At the time, I was working as a food broker, traveling around the region, selling products I didn’t believe in. ![]() I told Karl that his biscuits were my favorite things he made. KW: I wanted to do Nashville Hot Chicken. SW: We laugh when we say it was founded on our greatest marital dispute ever. Tell us how Biscuit Love came into being.
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