Listee Features — Food


With considerable experience in running a confectioner’s shop, Sheila Dedenbach founded Heavenly Sweet, a cannabis-edible manufacturing company, in 2008. Inspired after visiting the dispensary of a friend of hers and witnessing how haphazardly their edibles were packaged, with no identifying information about what was in the edible, she decided that she could do better and began Heavenly Sweet out of her own kitchen. As she strove to maintain the highest quality in her products as well as insuring compliance with state regulations, Ms. Dedenbach sought to further her education and earned a Bachelor of Arts in business and corporate communication at the University of Phoenix in 2009, cementing her skills as an entrepreneur. In 2010, Ms. Dedenbach had the good

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Born in Buenos Aires, Argentina, Griselda Basile was drawn to her career by her family’s business. Grateful for the opportunities presented to her by attending a bilingual school as a child, she sought an education in England following high school, where she studied English teaching and translation. Returning to Argentina to study law, she instead pivoted to business management and earned a bachelor’s degree in business management and strategy from the International Business Management Institute. Ms. Basile began her career as a tax preparer with EY in Argentina, where she worked from 2013 to 2015. Concluding her studies with the Harvard Business School, Ms. Basile completed their online course in negotiation mastery and joined Saint Thomas Sur LLC as a

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Marie Stephens


Greatly influenced by her mother, Dorine, Marie Stephens first earned a Bachelor of Science in early childhood education from East Central University in 1993 and went on to serve as an elementary school teacher in Oklahoma, Alaska and Kansas between 1994 and 2011. While in Alaska, she spent four years as a teacher, coach, lifeguard, reading specialist and after-school program director for the local Inupiat Inuit community. During her tenure in education, she cultivated significant expertise in marketing and business through her work as manager and owner of Vested Ventures Ltd, a subsidiary of Vested LLC, in North Carolina from 2005 to 2007 and as the business manager for Cedars Lodge in Ketchikan, Alaska, during the fishing season of 2006.

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Char Barrie


Growing up surrounded by women who did a lot of cooking and baking, including her mother, grandmother and an aunt, Char Barrie was inspired to pursue her own career path in cooking. It started from a request by one of her daughters, who was looking for gifts to give during the holidays, and quickly grew from there as she began selling jams at craft fairs, including the one run by the local chapter of the Veterans of Foreign Wars. As Char’s Kitchen was first beginning, while Ms. Barrie was still packaging her jams and jellies in baby food jars, her daughter helped her to create special labels and decorations for all of her products, so she no longer had to

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Living with her grandmother, who was a private chef and worked at Georgia Southern University, during her formative years, Sandra Rogers developed a love of cooking, different flavors and creating something that would bring people comfort. Witnessing her grandmother cook for their community, providing the food for weddings as well as cooking meals for families who recently lost a loved one, Ms. Rogers knew from an early age that she wanted to be a chef. After earning her GED, she worked in administration for a time until she won New Jersey’s State Parable in 2010, which spurred her to make her dreams of being a chef a reality. Ms. Rogers joined the Institute of Culinary Education in New York City

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Embarking on her career as a supervisor with Northern Quest Resort & Casino in 2016, Victoria R. Shoemaker holds considerable expertise in team management and restaurant management. Working with Northern Quest until 2020, she also spent time as an assistant store manager with Tuesday Morning in Spokane, Washington, from 2019 to 2020. During this time, she pursued coursework at Missouri State University and earned an Associate of Science in accounting and business management from Spokane Falls Community College in 2019. Throughout the early years of her career, Ms. Shoemaker witnessed firsthand the mistreatment of employees at the hands of their higher-ups and she became determined to establish her own business where she could ensure that her employees were taken care

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Frances Murillo


Born in Mexico with the name Francisca Alicia Santos Rosas, Frances A. Murillo immigrated to the United States with her family as a child, where her father changed all of their names to sound more American. She started her career doing field work with her parents in the summers and working as a waitress at a variety of restaurants, including Nut Tree, Coffee Tree, Black Oak and the restaurant of the local golf course, during the school year. Always enjoying her time working at restaurants, when one of her employers wanted to sell his business, she and her then husband put together the necessary funds and bought the restaurant. Murillo’s Mexican Food opened for business in Vacaville, California, in 1971.

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Carline Bengtsson


Carline A. Bengtsson is a chef, philanthropist, cookbook author, and the founder of Dine4Dinners, a company providing clients with a unique private gourmet dining experience that helps support charities working to combat food insecurity. An accomplished chef and the author of “Carline’s Fork and Cork: Simply Delish!” Ms. Bengtsson was inspired to launch Dine4Dinners in early 2020 after what she describes as an emotional “recognize point” that drove her to combine her passion for food and her extensive culinary training with her calling to help provide nutrition to those in need. She is proud to note that Dine4Dinners experiences, where Ms. Bengtsson visits a client’s home to cook a five-course meal with a portion of proceeds benefiting a food charity

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Laura L. Bliss is an entrepreneur and restaurant management expert celebrating nearly 25 years of sharing her passion for food with diners and four years as the owner of the South Bend Bistro. She entered the food and beverage industry in 1999 as a server, and moved into fine dining two years later as a member of the staff at the Trout House, an upscale riverside dining room that had become a fixture of the community. Ms. Bliss continued to work in restaurants over the next decade, noting that she often “fell into” leadership roles, building a comprehensive background in hospitality management. As she continued to develop her diverse industry skill sets, Ms. Bliss began to dream of eventually opening

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Laura Maioglio is the owner of famed family-owned Italian restaurant Barbetta, a fixture in New York’s Theater District for more than 100 years. Established in 1906 by her father, Sebastiano Maioglio, Barbetta was among the first fine-dining Italian restaurants in the city and helped put the cuisine of the family’s native Piemonte region in the international spotlight. Ms. Maioglio took over Barbetta in the early 1960s after graduating magna cum laude from Bryn Mawr College with a Bachelor of Arts in art history. Initially, her father had expressed his disapproval toward Ms. Maioglio’s desire to run the restaurant, going so far as to arrange its sale to an outside party before she returned with an attorney. Eventually, Ms. Maioglio was

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