Everybody likes good food. Not everybody has access to it. And not all good food is good for the planet, or the people preparing it.
That’s why McGill MBA alum Natasha Alani and chef Aaron Fetherston started Kiffin. They’re on a mission to make real food accessible to real people. And they’re doing it while running an operation that’s sustainable and ethical every step of the way.
This heroic journey spans across several chapters. It involves moving from San Francisco to Montreal, a building burning down, and an ominous letter As you read between the lines and see the pattern of Kiffin getting up every time they fall, you’ll see there’s more to it than a series of hardships.
It’s a story of resilience and renewal. Like a phoenix rising from the ashes of its predecessor, Kiffin has gotten up every time it has fallen. And not only did they get up, they got stronger.
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