90 on the Clock: Rawxies’ vegan treats
September 23, 2015 | Bobby Burch
90 on the Clock: Rawxies’ vegan treats
By John McGrath, KCPT, and Bobby Burch, Startland News
Ed’s Note: Flatland and Startland News have partnered to highlight Kansas City’s innovators and entrepreneurs, all in 90 seconds. This is the second episode in the five-part series.
Rawxies founder Callie England may best be defined by her tenacity.
England, who serves as CEO of the Kansas City-based vegan snack company, worked tirelessly in recent months to raise local funds — to the tune of $512,000 — that will accelerate her business. She moved her company from Petaluma, Calif. to Kansas City in 2013 and promised herself to build Rawxies with local support.
The company’s recent funding will boost manufacturing of its snacks by roughly 400 percent.
A Jefferson City native, England said when she was 20-years-old she grew tired of taking a cocktail of medications for her health. Even with the medications, she still felt ill and eventually sought out the help of a naturopathic doctor who put her on a plant-based, vegan diet. After noticing an improvement in her health, England’s dietary change eventually gave rise to Rawxies.
Rawxies now offers a variety of different flavors of vegan, soy- and gluten-free snacks that ship around the nation. Shaped as hearts, the low-sugar food bars are not heated above 105 degrees, preserving the ingredients’ natural enzymes to ease digestion.
Here are a few more nuggets from her conversation with Startland News and FlatlandKC.
On the challenges that led her to start Rawxies …
I was on about nine prescription pills when I was 20-years-old. I was fed up living a life based on my medication schedule so I sought out the help of a naturopath (doctor) and she put me on a vegan diet. Within two months I was off every single prescription medication.
On raising capital in Kansas City …
Raising capital in Kansas City is more about connections than it is your brand. It’s still your brand and it’s still your company, but it’s really about building a connection with somebody and the relationship that goes along with that.
On what the funding will go toward …
The funds that we’ve raised are going to be used towards building the back end of business. In order to meet the demands and the growth, we’re really investing in machinery that increases our output.
2015 Startups to Watch
stats here
Related Posts on Startland News
Give yourself permission to pause the hustle; injury prompts serial entrepreneur to get grounded
Trauma from a brain injury after an auto accident last fall left Joy Broils downshifting her Type A personality and ambitious drive to a few hours of work each day, the entrepreneur said. The incident, however, prompted her to slow down and focus on a new startup idea: Hustle & Ground, a monthly subscription box…
Go Topeka launches ‘Kansas Innovation Dealroom’ to track startup ecosystem growth
Startland News’ Startup Road Trip series explores innovative and uncommon ideas finding success in rural America and Midwestern startup hubs outside the Kansas City metro. This series is possible thanks to the Ewing Marion Kauffman Foundation, which leads a collaborative, nationwide effort to identify and remove large and small barriers to new business creation. WICHITA…
Kauffman CEO retiring this fall: New leader must support ‘entrepreneur-focused economic development’
President and CEO of the Ewing Marion Kauffman Foundation Wendy Guillies announced that she will be retiring this fall after 22 years with the nonprofit. “Like many people over the past extraordinary few years, I’ve reflected on my professional and personal priorities. What won’t change is my drive to engage in work that makes our…
Its menu simmers with just five dishes; How Thaiger’s bowl’d flavors roll in complex family recipes
When someone orders the spicy pho or crispy pork belly bowl at Thaiger, they soon receive it just as Adison Sichampanakhone and his family make it at home, he shared. “If you were to come to one of our barbecues or cookouts, you would see it’s the same preparation, same sauce as we do here…