Charma Dompreh, who has started selling her Charma’s Green Chips in several Whole Foods around Michigan, at the Flint Farmers Market in Flint, Mich. Elation can quickly turn to fear as startups and small companies, like Charma’s Green Chips, must suddenly learn how to produce at larger volumes while maintaining quality and consistency.
Charma Dompreh, who has started selling her Charma’s Green Chips in several Whole Foods around Michigan, at the Flint Farmers Market in Flint, Mich. Elation can quickly turn to fear as startups and small companies, like Charma’s Green Chips, must suddenly learn how to produce at larger volumes while maintaining quality and consistency. LAURA MCDERMOTT The New York Times
Charma Dompreh, who has started selling her Charma’s Green Chips in several Whole Foods around Michigan, at the Flint Farmers Market in Flint, Mich. Elation can quickly turn to fear as startups and small companies, like Charma’s Green Chips, must suddenly learn how to produce at larger volumes while maintaining quality and consistency. LAURA MCDERMOTT The New York Times

The Whole Foods Effect: When small food makers get the call to go big

April 22, 2016 12:02 AM

UPDATED April 21, 2016 05:06 PM

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