Dan describes doing business in Chicago as “entrepreneurial”. He built a market for shipping seafood from the trunk of his car. How has he handled the challenges of maintaining a potentially hazardous food business?
Ed and Dale describe doing business in Chicago as “tough”. They have faced skepticism from both their local communities and legislators. What challenges do they face as owners of a composting business in Chicago?
Katherine describes doing business in Chicago as “hilarious”. When she first had the idea to support micro-retail, it was illegal. In what ways has Katherine worked with City Hall to create processes that support microbusiness owners?
Aya-Nikole describes doing business in Chicago as “vibrant and expansive.” She once taught yoga in sunny California. What lured her back to Chicago?
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