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Karen Freer
Founder
Free Bread, Inc
August 14, 2012

We've encountered many a carnivore who had nothing but criticism for vegetarians, and many an omnivore who would dismiss any diet ending in the word 'free.' But with the rise of food-related allergies and the increasing realization that the vast majority of food out there just might be covered with, packed in, or baked into something toxic, we feel it's time to put these differences aside and join together as one, in the name of good health and good taste. And Karen knows a lot about both.

When did you know that you wanted to work in food?
I never thought I'd work in food!  When I was diagnosed with Celiac Disease in 2007, I had no idea what gluten meant, much less what it meant to have to remove it from my diet.  It was an uncomfortable transition, especially since the food I've always craved the most were those crusty rolls of bread from the wall of bins you can get at the grocery store- the rolls that go so perfectly with your soup or salad.  I decided to start making my own since there seemed to be no options, which was especially challenging because I had never even baked a decent tray of cookies, let alone bread!   After a good year and a half and a ridiculous amount of failures, I came up with a few recipes and started taking them to parties.  The resounding feedback was that these breads were not only tasty to the gluten intolerant, most said they weren't aware they were gluten-free.  One friend suggested I try to sell them, and another came up with the name.  Once I heard Free Bread I thought, well, here we go!

How did you get your current good food job?

I started a business!

How did your previous work or life experience prepare you for a good food job?
Looking back, I'd say two things prepared me for this business. The first, I worked in administrative positions at big and small businesses throughout my early career.  Seeing what goes into maintaining a business as an employee in a very small company is incredibly valuable training.  I learned quickly that small businesses require incredible flexibility and the utmost enthusiasm for all tasks asked of you, no matter what.

The second, my training as an actor- for two reasons.  I work an average of 20 hours a day, and there's no doubt I have acted my way through hours 16 through 18.

It also comes in handy when I'm trying to pitch and sell my products to retailers, restauranteurs and direct customers.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
The greatest obstacle was having to juggle two full-time jobs.  I do not collect any funds from my company, and therefore have had to take on other forms of work to be able to pay my rent.  I'm really not sure how other business owners pay their living expenses during those first really rough months while their companies start up.  I don't have the luxury of having a wealthy domestic partner or parent, so I've lived hand-to-mouth for many, many months.  Needless to say I have had really, really hard days where quitting seemed like the only option.  Boy am I glad I didn't!

What can you identify as the greatest opportunities in food right now?
The gluten-free business is huge right now, which is a boon for us at Free Bread Inc.  I can't wait til our products are certified organic, another big opportunity that will come our way soon.  Lastly, the vegan movement.  We WILL have a vegan option by early 2013.

If you could be compensated for your work with something other than money, what would it be?
On the selfish side, I wouldn't mind a couple extra hours a day.  On the not-so-selfish side, I'd love to be paid in Heifer Foundation Animals.

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