Young food entrepreneurs are changing the face of rural America
Visit just about any downtown on a weekend and you will likely happen upon a farmers market. Or, you might grab lunch from a food truck outside a local brewpub or winery. Very likely, there is a community-shared kitchen or food entrepreneur incubator initiative behind the scenes to support this growing foodie ecosystem. As rural America gains younger residents, and grows more diverse and increasingly digitally connected, these dynamics are driving a renaissance in craft foods. One food entrepreneur incubator, Hope & Main Kitchen, operates out of a school that sat vacant for over 10 years in the small Rhode Island town of Warren. Its business incubation program, with over 300 graduates to date, gives food and beverage entrepreneurs a way to test, scale and develop their products before investing in their own facilities. Its markets also give entrepreneurs a place to test their products on the public and buyers for stores, while providing the community with local goods. Food has been central to culture, community and social connections for millennia. But food channels, social media food influencers and craft brews have paved the way for a renaissance of regional beverage and food industry startups across America. In my work in agriculture economics, I see connections between this boom in food and agriculture innovation and the inflow of young residents who are helping revitalize rural America and reinvigorate its Main Streets.
Why entrepreneurs are embracing rural life
An analysis of 2023 U.S. Census Bureau data found that more people have been moving to small towns and rural counties in recent years, and that the bulk of that population growth is driven by 25- to 44-year-olds. This represents a stark contrast to the 2000s, when 90% of the growth for younger demographics was concentrated in the largest metro areas. The COVID-19 pandemic and the shift to remote work options it created, along with rising housing prices, were catalysts for the change, but other interesting dynamics may also be at play. One is social connectedness. Sociologists have long believed that the community fabric of rural America contributes to economic efficiency, productive business activity, growth of communities and population health. Maps show that rural areas of the U.S. with higher social capital – those with strong networks and relationships among residents – are some of the strongest draws for younger households today. Another important dynamic for both rural communities and their new young residents is entrepreneurship, including food entrepreneurship. Rural food startups may be leveraging the social capital aligned with the legacy of agriculture in rural America, resulting in a renewed interest in craft and local foods. This includes a renaissance in foods made with local ingredients or linked to regional cultures and tastes. According to data from the National Agricultural Statistics Service, U.S. local sales of edible farm products increased 33% from 2017 to 2022, reaching $14.2 billion.
The new ‘AgriCulture’
A 2020 study I was involved in, led by agriculture economist Sarah Low, found a positive relationship between the availability of farm-based local and organic foods and complementary food startups. The study termed this new dynamic “AgriCulture.” We found a tendency for these dynamics to occur in areas with higher natural amenities, such as hiking trails and streams, along with transportation and broadband infrastructure attractive to digital natives. The same dynamic drawing young people to the outdoors offers digital natives a way to experience far-reaching regions of the country and, in some cases, move there. A thriving food and beverage scene can be a pull for those who want to live in a vibrant community, or the new settlers and their diverse tastes may be what get food entrepreneurs started. Many urban necessities, such as shopping, can be done online, but eating and food shopping are local daily necessities.
Governments can help rural food havens thrive
When my colleagues and I talk to community leaders interested in attracting new industries and young families, or who seek to build community through revitalized downtowns and public spaces, the topic of food commonly arises. We encourage them to think about ways they can help draw food entrepreneurs: Can they increase local growers’ and producers’ access to food markets? Would creating shared kitchens help support food trucks and small businesses? Does their area have a local advantage, such as a seashore, hiking trails or cultural heritage, that they can market in connection with local food?The farm store at Harley Farm Goat Dairy in Pescadero, Calif., draws people headed for hiking trails or the coast in the Santa Cruz Mountains.Smith Collection/Gado/Getty Images Several federal, state and local economic development programs are framing strategies to bolster any momentum occurring at the crossroads of rural, social connections, resiliency, food and entrepreneurship. For example, a recent study from a collaboration of shared kitchen experts found that there were over 600 shared-use food facilities across the U.S. in 2020, and over 20% were in rural areas. In a survey of owners, the report found that 50% of respondents identified assisting early-growth businesses as their primary goal. The USDA Regional Food Business Centers, one of which I am fortunate to co-lead, have been bolstering the networking and technical assistance to support these types of rural food economy efforts. Many rural counties are still facing shrinking workforces, commonly because of lagging legacy industries with declining employment, such as mining. However, recent data and studies suggest that in rural areas with strong social capital, community support and outdoor opportunities, younger populations are growing, and their food interests are helping boost rural economies. Dawn Thilmany, Professor of Agricultural Economics, Colorado State University This article is republished from The Conversation under a Creative Commons license. Read the original article.
Last Updated on March 12, 2026 by Daily News StaffThe Classic: Ooey-gooey and timeless
Grilled cheese is one of those rare foods that feels universal: it’s quick, comforting, kid-friendly, and endlessly customizable. You can argue bread (sourdough vs. white), spreads (butter vs. mayo), and fillings (tomato? bacon? pickles?), but there’s one truth most grilled-cheese fans agree on: the cheese is what makes the sandwich.
That’s the idea behind Borden® Cheese’s newest national campaign — a nationwide search to crown “America’s Favorite Grilled Cheese.” And yes, there’s a delicious incentive: every vote is also an entry for a chance to win free Borden Cheese for a year (plus kitchen supplies to keep the melt-magic going).
How the “America’s Favorite Grilled Cheese” vote works
From now through March 24, 2026, fans can head to WinFreeBordenCheese.com to vote for one of four grilled cheese contenders.
Here’s the fun part: each vote doubles as a sweepstakes entry for the grand prize — a full year’s supply of Borden Cheese and kitchen supplies.
Borden is also offering 100 instant-win swag packs, which include Borden coupons and branded merch designed to “level up” your sandwich game.
This campaign is also the kickoff to a bigger series of sandwich celebrations leading up to National Grilled Cheese Day on April 12, 2026.
Meet the contenders: four very different takes on grilled cheese
Borden isn’t just putting one “standard” grilled cheese up against another. The four options are meant to represent a range — from classic comfort to trend-driven flavor combos.
1) The Classic
The timeless, ooey-gooey grilled cheese built with Borden American and Extra Sharp Melts on buttery white bread.
If you’re a purist, this is the lane.
2) The Spicy Big Dill
Pickles are having a moment in 2026, and this sandwich leans all the way in: Borden American Singlesand Provolone Slices paired with hot and spicy dill pickles, whipped cream cheese, and ranch seasoning.
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It’s tangy, spicy, creamy, crunchy — and built for trend-watchers.
3) The Crispy Onion & BBQ
A savory, texture-forward option featuring Borden Swiss Slices, crispy fried onion strings, and a tangy BBQ sauce kick.
If you like your grilled cheese with a little “cookout energy,” this one’s calling.
4) The Mad Scientist
This is the wildcard: a grilled cheese where the bread is replaced with cheesy waffles, filled with “cheese upon cheese.”
It’s playful, over-the-top, and basically designed for anyone who believes moderation is overrated.
The bigger tease: “Borden’s Grilled Cheese of the Year”
While the public vote will determine “America’s Favorite Grilled Cheese,” Borden is also building anticipation for something else: its first-ever “Grilled Cheese of the Year.”
The brand says the final recipe will be informed by culinary trends, consumer cravings, and — of course — cheese, but the details are still under wraps. The reveal is expected as part of the lead-up to National Grilled Cheese Day (April 12).
In other words: the vote is the appetizer.
The Spicy Big Dill: Hot and spicy dill pickles and cool ranch seasoning
The Mad Scientist: Replaces bread with cheesy waffles
The Crispy Onion & BBQ: Crispy fried onion strings and tangy BBQ sauce
The Classic: Ooey-gooey and timeless
The Classic: Ooey-gooey and timeless
Why Borden is leaning into grilled cheese right now
Borden® Cheese has long positioned itself as a family-friendly staple — made with real milk and owned by American dairy farm families. With more than 25 distinct flavors and types, the brand is using this campaign to remind shoppers that grilled cheese isn’t just a childhood throwback; it’s a flexible, modern comfort food that can move with trends.
As Jenny Mehlman, Senior Director of Marketing, Cheese, Taste & Flavors at Dairy Farmers of America, put it: Borden is kicking off National Grilled Cheese Day early with a national call to help name “America’s Favorite,” and continuing the celebration by declaring its first-ever “Grilled Cheese of the Year.”
Want in? Here’s where to vote
If you want to weigh in (and potentially score a year of free cheese), you can vote now through March 24, 2026 at:
Whether you’re Team Classic, Team Pickle, Team BBQ, or Team Mad Scientist, this is one of those low-effort, high-reward food votes that’s actually fun.
Quick takeaway
Borden® Cheese is officially turning grilled cheese season into an event — with a national vote, instant-win swag, and a grand prize that’s basically a dairy lover’s dream.
Now the only real question is: which contender are you voting for?
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Going green for St. Patrick’s Day can stretch beyond beer, clothes and decor – it can even make its way to the dessert table. With a classic recipe and a dash of green food coloring, these Luck O’ the Irish Cupcakes offer a sweet-tooth-satisfying bite as you gather friends and family for the festivities.
(Feature Impact) Going green for St. Patrick’s Day can stretch beyond beer, clothes and decor – it can even make its way to the dessert table. With a classic recipe and a dash of green food coloring, these Luck O’ the Irish Cupcakes offer a sweet-tooth-satisfying bite as you gather friends and family for the festivities.
Find more holiday-worthy nibbles and noshes throughout the year at Culinary.net.
To make cupcakes: Preheat oven to 350 F and arrange rack in center of oven. Line 12-cup muffin tin with paper liners. In medium bowl, whisk flour, baking powder, baking soda and salt.
In large bowl, using handheld mixer on medium-high speed, beat granulated sugar and butter until light and fluffy, 3-4 minutes. Add egg whites and vanilla; beat until smooth, about 2 minutes. Add sour cream and beat until combined.
Add half of dry ingredients to wet ingredients. Beat on low until incorporated. Add milk and beat to combine. Add remaining dry ingredients and beat until combined.
Add batter to liners until three-quarters full. Bake 19-22 minutes, until slightly golden on top.
Remove cupcakes from pan and cool completely.
To make frosting: In large bowl, using handheld mixer on medium-high speed, beat butter until fluffy. Add powdered sugar and beat until combined. Add heavy cream, vanilla and salt; beat until combined. Mix in green food coloring.
Transfer frosting to piping bag and pipe frosting onto cupcakes.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Manage Busy Spring Schedules with Simple, Nutritious Bowls
To manage busy spring schedules, prepare simple, nutritious bowls at home instead of relying on takeout. Recipes like Chicken and Rice Bowls with Peanut Sauce and Greek-Inspired Power Bowls are quick, customizable, and packed with flavors. Visit DudaFresh.com for more healthy recipes that fit your family’s tastes.
Manage Busy Spring Schedules with Simple, Nutritious Bowls
(Feature Impact) When jam-packed calendars and seemingly constant takeout orders get you down, diving into a fresh way to rethink homecooked meals can get you and your loved ones into a better-for-you routine.
Close your favorite food delivery app and instead break out the bowls for simple yet nutritious recipes that are equal parts filling and fresh. Easily prepped ahead of time, dishes like Chicken and Rice Bowls with Peanut Sauce provide powerful protein and flavor without the hassle. For added pizzazz, drizzle with extra peanut sauce and squeeze a dash of lime juice.
Or put a tangy twist on a traditional chicken bowl with these Greek-Inspired Power Bowls featuring homemade tzatziki made with Dandy Celery, a naturally sweeter, crispier and less stringy alternative to other celeries. Celebrating its 100th anniversary, it delivers the ultimate snack time (or dinner) crunch and flavor, offering a satisfying complement to sliced chicken, mixed greens, whole-grain quinoa and Kalamata olives.
An added bowl-inspired bonus: These family-friendly recipes can be personalized for taste preferences so no one goes hungry.
Rethink your family’s menu with more quick, nutritious recipes to alleviate the stress of hectic schedules by visiting DudaFresh.com.
1/4 cup unsalted roasted peanuts, coarsely chopped
lime wedges, for serving
To prepare peanut sauce: In small bowl, whisk soy sauce, lime juice, rice vinegar and honey. Add peanut butter and sesame oil. Whisk vigorously until sauce is completely smooth and creamy. Set aside.
To prepare bowls: In nonstick 12-inch skillet over medium-high heat, heat olive oil until simmering. Add shredded chicken and about 3 tablespoons peanut sauce. Stir constantly to coat chicken and heat through, about 3 minutes. Remove from heat and set aside.
To assemble rice bowls: In deep serving bowls, add cooked rice. Top with warm chicken covered in peanut sauce. Arrange celery, carrot and cucumber around chicken. Top with peanuts.
Drizzle remaining peanut sauce over bowls. Serve with lime wedges to squeeze over bowls.
2 large grilled chicken breasts (about 6 ounces each), sliced
1/2 cup hummus
1/4 cup Kalamata olives, halved
1 tablespoon extra-virgin olive oil, for drizzling
fresh herbs, for garnish
To make celery tzatziki: Mix yogurt, celery, olive oil, lemon juice, garlic and walnuts, if desired. Season with salt and pepper, to taste. Stir well. Chill.
To assemble bowls: In two bowls, layer greens and cooked quinoa evenly. Top with grilled chicken.
Spoon 1/4 cup hummus on side of each bowl. Add olives, 2-3 tablespoons tzatziki and drizzle with olive oil.
