Ben Stanger discusses his exciting journey launching Green Box, a composting company. Ben's passion for sustainability was kindled in his childhood, where composting was a way of life. Drawing from his experience working in Chicago's composting industry and seeing the rising interest in eco-friendly practices, he took the leap to start Green Box. Overcoming hurdles like zoning regulations, Ben triumphed in securing permits to kickstart composting operations in Sun Prairie. What began with 25 members has blossomed into a community of 720 members, collectively composting an impressive 8 tons every week! Ben shares how crucial teamwork has been, making the business's growth not just successful but immensely gratifying. Ben also talks about his passion for ceramics. It's a tale of entrepreneurial spirit, sustainability, and community coming together to make a positive environmental impact.

Colton Schara shares about getting back to the roots of the food business and finding creative ways to share its story, like the idea of launching a show to feature the farmers and individuals connected to the farm-to-table restaurant. They discuss adapting to the challenges brought on by COVID-19 by engaging guests in new ways and rethinking the restaurant experience to deepen connections within the community. Additionally, the conversation highlights the trend of more people cooking at home and the significance of connecting with guests through recipes and insights into food origins and preparation. Overall, the episode emphasizes the need for adaptability and innovative approaches to customer and community engagement in the evolving restaurant industry.