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Business is Booming for Sustainable Restaurants

Today is the first day of the Indie Grits film festival in Columbia.  You may have heard us talk about the event last week (in case you missed those interviews, you can hear them again at our web page: etvradio.org/scbr).  The festival ends on Sunday with the traditional culinary gathering known as Slow Food Columbia which will feature over 18 chefs serving up local, sustainably-produced morsels.

Mike Switzer interviews Mike Davis, owner and Chef at Terra in West Columbia, and a participant in this year's event.

After almost 20 years, Mike Switzer retired from Wells Fargo Securities in 2001 as Senior Vice President/Investment Officer and Certified Portfolio Manager. In 1999, he and his wife, Maggie, purchased and operated for eight years the Baskin Robbins ice cream store on Forest Drive in Columbia. They grew the store from a bottom-tier operation in the Baskin Robbins franchise system to one in the top 5% nationwide within three years, tripling sales along the way. While operating the ice cream store, Mike and Maggie received patents for a portable ice cream sink and fold-down sneezeguard they invented and in 2002 started Magnolia Carts, an ice cream cart manufacturing company, which they sold in 2013.