I meant to get to this before Sandy the Frankenstorm put me out of business for a week, but here goes. My good buddy Rachael Mamane of Brooklyn Bouillon shot a beautiful and engaging video for Food Curated about her business model and her stock manufacturing process. Watch it – it’s 10:00 minutes well-spent.
I met Rachael last year when I did a week-long series on food business that are using Food Law in interesting ways. The farmers who provide the bones and feet for Rachael’s stocks are contractually enabled to co-brand and co-trademark their farms and her bouillon on the packaging and marketing of all Brooklyn Bouillon products. Inputs from one farm are never co-mingled with inputs from another farm. The identity of the input source travels all the way down the distribution chain to the end user. This arrangement allows her to bring artisanship to a whole new level – single malt stock. I think it is a pretty ingenious way for everybody in her part of the food system to get the credit they deserve, and it is truly truly innovative use of trademark law that is the delivery mechanism for the customer’s purchasing decision.
On her last visit to the East End, I was the beneficiary of a pint of Brooklyn Bouillon’s pork stock, which I pretty much put into everything I’ve eaten in the last 2 months. Rachael’s got a great business model and a great product, too. We wish her the best during the next phase of product development, and we can’t wait to order a case of each.
