The FamilyFarmed crew had been talking for a while about taking a Chicago Water Taxi cruise down to lunch in Chinatown, and we finally set a date. What would have been a fun day out in any case became a special occasion when the team was joined by Jenny Yang of Chicago’s Phoenix Bean Tofu — a fast-growing graduate of the first cohort of Fellows in FamilyFarmed’s Good Food Accelerator,
Jenny Yang and her Phoenix Tofu company in Chicago are shining examples of how FamilyFarmed’s Good Food Business Accelerator helps food and farm entrepreneurs build their businesses. Yang is launching a major expansion in response to fast-rising demand, which was the subject of a recent profile in the Chicago Tribune. We have republished an article we wrote about her and Phoenix Tofu last year, with a link to the Tribune story.
The stories of immigrants achieving success by making the foods of their native lands are parts of the history and social fabric of the United States. But Jenny Yang of Chicago’s Phoenix Bean tofu has an immigrant food story with a modern twist. While millions of people have come to America to escape poverty or oppression, Yang first came to the U.S. from her native Taiwan a quarter-century ago in pursuit of higher education.