The WunderBus Gets A Makeover

The most beautiful thing about starting from scratch - where cakes, or french onion soup, or business is concerned - is that every ingredient, every idea, every thought has an opportunity to be transformed into a tangible, and perhaps delicious thing.  That idea, is then, a jumping off point for a new reality. And with each cup of sugar, or brick, or whatever component of our manifest construct - each layer, each addition to that dream becomes something more, something delicious, something worth sharing with the people you love the most.

So, I suppose that this food truck business is not just about cakes or sausages, or even utilizing locally sourced ingredients or doing things the "right" way, whatever our definition of "right" happens to be - but this venture, this adventure, is about becoming better versions of ourselves and seeing that transformation all the way into the rest of the world. Doing business is largely an extension of our private selves, and while we are driven to become better people, we find it more and more a critical part of our personal edification to carry those principles out into the world of commerce. 

The concept for The Wunderbus began with the dream of an enterprise which is fueled by everything we already love - beer, food, and most of all, family. The ultimate goal was to be the very first Brew Farm in Arkansas - while that title is held by our friends at Prestonrose Brewing and Farm, we are moving toward being the second (or third) brew farm in Arkansas - with a grocery store/deli and a garden from which we source heirloom and organically grown produce, and perhaps even room for events. After an evening of dreaming, my fiance and I sat down to "Netflix and Chill." Our version of this new pastime involves TED talks, and cooking shows predominately, with a nice mix of documentaries. It is, thanks to the unfriendly Winter weather here in Arkansas, and to our sleeping newborn, that we were introduced to a mini- documentary called "Chef's Table," and the concept of Dan Brown's "Blue Hill at Stone Barns" in New York state. If you aren't familiar with this enterprise, I highly recommend that you take a little time to be inspired. For it is then that my eyes were first opened to idea of a totally sustainable enterprise - one that did good in the world, for the world, and ushered the dining experience into the new world (where it has become accessible to those who perhaps might have been disinterested), by adopting old world practices. 

So first, it was the dream of living on a small, bio-dynamic farm - this could have been prompted by our combined years of home gardening, and our need to quell what seems to be an ever expanding appetite for the renowned "freshly picked tomato." I will add that if you have any experience with growing your own tomatoes (or anything for that matter), there is absolutely nothing like the multi-sensory experience of picking and consuming a warm sun-kissed tomato. Maybe really a really wonderful love-making session. Maybe that compares.

Now that we know how our business model could look, and that such a vast and all encompassing enterprise can be brought into fruition...

How are we going to do all of this? How do we do business responsibly, ethically? How do we move from being home-steaders to entrepreneurs?

The answer is simultaneously simple and complex - it is small picture and a big picture... and, for us, it's a long term plan. Our intention is to grow in a way that takes care of one another, you (yes, you), our really awesome planet, and our beautiful home state, Arkansas.

 It's a much slower process than we'd like for it to be, but those sexy Arkansas tomatoes don't ripen overnight, do they?