CO

Raised in an immigrant family of merchants, Alejandro Flores-Munoz learned about entrepreneurship from an early age. He watched his mother, a single parent living in Southern California, work a full time job, while juggling side hustles selling perfumes, jewelry, and desserts door-to-door.

After a 30-year career as a litigation paralegal, Cassandra Allen-Brown decided on a less conventional retirement, opting not for a sunny beach in Florida—but for a little yarn shop in downtown Denver instead.

Small Business Majority’s Outreach Team advocates for entrepreneurs on two fronts: It supports policies that would benefit small firms, and it offers workshops and events that help small business owners grow their companies. We’re sitting down with members of our Outreach Team to provide an introduction and let small business owners know how our team members can assist them.

This week we are spotlighting Lindsey Vigoda, Small Business Majority’s Colorado Outreach Manager.

Zach Martinucci sees bread as much more than the bookends to a sandwich—he views it as a way to connect with his neighbors, friends and family. Before opening Rebel Bread in Denver two years ago, Zach used his unique recipes to make loaves based on his friends’ personalities. One friend, who he describes as “sweet, spicy and a bit nutty,” was delighted to receive a sourdough loaf made with cayenne pepper and candied pecans.

Denver student Kamiya Willoughby is challenging preconceived notions about a popular type of food that is often construed as unhealthy and unsophisticated. 

“Soul food is a legitimate cuisine, but most people see it as a snack or junk food that you can only eat every once in a while.” Kamiya said.

“It is such a classic American cuisine that deserves a spotlight and deserves a step away from the stereotypes,” added Tess Hurlbert, Kamiya’s fiancée and business partner.