Howard G. Buffett and his son Howard W. Buffett spoke at the Foster School on November 5 about their recently published book, Forty Chances: Finding Hope in a Hungry World. The talk was moderated by Linda Nageotte, president and CEO of Food Lifeline. The premise of the book and the talk was that farmers typically have 40 crop seasons during their lives. Howard G. Buffett remarked that’s a short, finite period of time and there are no do overs. Therefore you need to focus and have a sense of urgency and be willing to take risks.
Howard G. Buffett is the son of investor and philanthropist, Warren Buffett, and he received $3 billion from his father in 2006 for his foundation, the Howard G. Buffett Foundation. The foundation’s goal is to assist the one billion people on earth who lack access to food. The foundation focuses its efforts primarily on food security, water security and conflict mitigation. During the talk, Buffett made the point that food is more powerful than money in many parts in the world. He said, “You can use food to avoid conflict, but hunger causes conflict and conflict causes hunger.”
In addition to being a farmer and philanthropist, Buffett is also a photographer. In addition to Forty Chances, each member of the audience received a book which featured photographs Buffett took while traveling the world. He explained that photography is a way for him to document and prove what he sees. He also mentioned the importance seeing the problems he was trying to solve in person. He emphasized it’s important to show up. He said in order to understand something you have to feel it, smell it, see it and experience it. He said for him, there is no other way to gain that level of understanding.
Impact HUB Seattle makes a great first impression. It has that industrial chic thing down to a T: exposed brick, grand staircase, rustic wooden beams. There are Herman Miller chairs and 24” monitors at every desk, state-of-the-art meeting rooms, hot showers for bike commuters, and blazing fast internet, of course. But the HUB is more than just a pretty face. It’s a space where entrepreneurs, nonprofits, and innovative start-up companies work side by side with the shared goal of making the world a better place.
“That’s Mark,” says HUB Seattle founder Brian Howe, waving at a young man through the glass walls of a sleek conference room. “He’s the CEO of Moving World. It’s a for-profit start-up that connects professionals with vacation volunteer projects that match their skill sets.” He turns and gestures in the other direction. “Two offices down,” he continues, “is the Seattle Good Business Network. They promote the benefits of buying and thinking local.” The HUB is filled with start-ups and nonprofits like these – organizations committed to treating contribution to the common good with the same reverence as financial gain.
Howe’s fascination with entrepreneurship began in law school, when he and an MBA student were assigned to help entrepreneurs in underserved communities with their business plans and legal issues. “It turned out I enjoyed the business side more than the legal side,” says Howe. So after getting his law degree, he set out to build his entrepreneurial expertise and earn what he calls a “poor man’s MBA,” competing in the UW Business Plan Competition with Safety Innovation, a company that produced protective garments for hospitals.
As Howe became more confident of his start-up skills and his law firm found its niche serving impact entrepreneurs, he found himself spending more time helping clients with introductions to investors, writing business plans, and polishing pitch decks. He was passionate about the work, but it did not match the billable hour model of a law firm. Howe asked himself, “Is there a business model that allows me to do the work that I love doing?” His answer: Yes, start an incubator.
Howe went looking for inspiration and came across the global HUB network, an ecosystem for social entrepreneurs. Started in London in 2004, the HUB network had grown to about 40 outposts worldwide, and one had just opened in San Francisco. “I fell in love with the energy of the space,” says Howe, of his visit, “and thought, this is it. I don’t need to reinvent the wheel. I need to bring this to Seattle.”
Roughly a year later, HUB Seattle has 500 members who use the space to work on their start-ups, hold meetings and workshops, and share ideas with a community of like-minded entrepreneurs. The HUB’s “everything under one roof” model means that members can help each other with just about every aspect of running a start-up, from accounting to web design. HUB Seattle has built partnerships with organizations like Social Venture Partners and Bainbridge Graduate Institute, aopens its space up for community events like Startup Weekend, film screenings, and Tech Meetups.
So what’s next for HUB Seattle? Howe is thinking globally. “The HUB is arguably the largest network of impact entrepreneurs in the world,” he says. He plans to develop a globally dispersed consulting network made up of HUB members who can share their talents, collaborate on ideas, and help each other change the world.
For entrepreneurs, collaboration can be key to innovation. The same is true for doctoral students and scholars in entrepreneurship. Faculty and graduate students from across the country and overseas met in Seattle September 4-6 for the 11th annual West Coast Research Symposium (WCRS) to do just that: collaborate. “The WCRS started as a simple idea to connect faculty and doctoral students passionate about technology-based entrepreneurship on the West Coast of the United States,” says UW professor Suresh Kotha. “It’s wonderful to see how it’s evolved into a premiere conference.”
Hosted by the UW Foster School of Business and presented jointly by the University of Washington, Stanford, Oregon, University of Southern California, and UC Irvine, the WCRS is an opportunity for researchers to share, discuss, and build upon the latest ideas in the world of technology-based innovation and entrepreneurship.
“The WCRS is an incubator for novel ideas that challenge received wisdom and offer valuable lessons to anyone who lives or wants to live in the world of technology entrepreneurship,” says USC professor Nandini Rajagopalan. Stanford professor Kathy Eisenhardt, co-director of Stanford Technology Ventures, agrees: “This conference brings together scholars from major universities to share their latest insights. It’s cross-university collaboration at its best.”
Many of the 21 papers presented at this year’s conference focused new attention on topics ubiquitous to entrepreneurship: identifying and evaluating start-up opportunities, intellectual property and patent wars, navigating relationships with boards and investors. Others addressed themes unique to specific demographics: technology choices in the solar photovoltaic industry, venture capital funding of Asian-led ventures, trends in the video game industry. “The WCRS gives us a chance to test drive new ideas, present our work in progress, draw the field’s boundaries, and shape its future trajectory,” says University of Oregon professor Alan Meyer.
A central component of the WCRS is a day-long workshop for doctoral students. WCRS faculty recognize the importance of innovation and entrepreneurship as key drivers in national economies, and encourage current PhD candidates to pursue research in this field. Students who attend the doctoral consortium leave having further developed their areas of interest and built relationships that last throughout their careers. “The relationships formed at the WCRS are often enduring in nature,” says Foster School associate professor Emily Cox Pahnke. “In fact, many doctoral students find themselves working with WCRS faculty on future research.”
Evergreens Salads has a sense of humor. Each item on the menu has a name that will make you laugh out loud (or at least smirk). One might order, for example, the “Pear-ly Legal” (Asian pears, caramelized onions, walnuts and gorgonzola cheese over romaine and baby spinach), “Dice-Dice Baby” (romaine, roasted turkey, salami, garbanzo beans, basil, cherry tomatoes, jack cheese), or “The Cobbsby Show” (a new take on a traditional Cobb). Evergreens t-shirts carry slogans like “kale me maybe” or “biggest bowls in town.” This new “salad experience” located in the heart of downtown Seattle is all about fun, but don’t let the antics fool you. Founders Todd Fishman and Hunter Brooks mean business, and they’ve done their due diligence to make sure this salad start-up succeeds.
After graduating from the UW, Fishman and Brooks both headed east to experience life in corporate Manhattan. It was there that the childhood friends reconnected, bonding over their shared history and love of salad bars. Yes, salad bars. Seems odd at first, but we’re not talking Old Country Buffet here. The East Coast boasts gourmet salad restaurants so popular there are lines around the block. It was while waiting in one of these lines, remembers Brooks, that the guys said to each other, “This would be killer in Seattle.”
An idea was born and the time was right. “We’re both really entrepreneurial,” says Brooks. “We’d both been in New York for a few years. We were both ready to move on from our corporate roles and head back home.” So the two friends got down to work – fast. “We spit-balled the idea last August ,” Brooks recalls, “quit our jobs in September, moved home in November, signed a lease in May, and now we’re having our soft open on Friday.” (That’s Friday, August 16, just a year from when their initial concept, for anyone who’s counting.)
Fishman, who’d competed in the UW Business Plan Competition in 2009 with Nanocel, took on the task of writing the business plan. By the time Brooks and Fishman moved west in November and teamed up with restaurant manager Ryan Suddendorf, (another UW alum), they had an impressive business plan and were ready to pitch to investors. “We raised money in about three months,” says Fishman.
One of Evergreens’ major investors is Kurt Dammeier of Sugar Mountain Capital, Seattle’s Pasta & Company, Beecher’s Cheese, and other successful restaurant ventures. “He has opened a lot of doors for us,” says Fishman. “He believes in our concept, and thanks to him, we’re getting better pricing, and real estate opportunities we wouldn’t otherwise have had.” Dammeier has been a great resource for the Evergreens team, but he’s not the only one. “I’d gone through several coaching rounds in the Business Plan Competition,” recalls Fishman, “and seen how much you can gain from mentors and advisors.” So Fishman and Brooks met with as many mentors as they could – 225 to be exact. “We’ve reached out to people, asked questions, and surrounded ourselves with people who are smart and successful,” says Brooks.
They’ve put that advice to use, making sure they have a strong business from the very beginning. “Lots of early-stage entrepreneurs don’t know how to come up with a model, stay on budget, and watch every dollar,” says Fishman. “The restaurant business is expensive, and has a high failure rate. You have to know what you’re doing.”
In the end, Evergreens Salads aims to be a restaurant people will want to come back to. “We’re catering to people who work in downtown Seattle. They sit at a desk all day and they take maybe 30 minutes for lunch, and that’s sacred time,” says Brooks. “The big takeaway,” says Fishman, “is that Evergreens is a great place for people to get a delicious, healthy meal, and have fun while they’re at it.”
For the past three years, the Buerk Center for Entrepreneurship’s Jones Milestones / Foster Accelerator has helped student-led start-ups transition from idea to reality with milestone-based frameworks, coaching from Seattle’s top entrepreneurs and investors, and up to $25,000 in follow-on funding.
2013 marks the Accelerator’s fourth year, and it’s shaping up to be a good one. After a competitive application process, seven teams were accepted into the 2013 Accelerator. Over the next six months these teams will take advantage of mentoring and resources to develop their technologies, get their product to market, raise early-stage funding, and move a few steps closer to what we know they can become. We’re looking forward to adding them to our list of success stories!
2013 Jones Milestone/Foster Accelerator Teams:
LuckySteps LuckySteps is a mobile game app that rewards corporate employees for exercising more and improves their employer’s bottom line.
PolyDrop, LLC Grand Prize Winner, UW Environmental Innovation Challenge 2013
Finalist Prize, UW Business Plan Competition 2013 PolyDrop has created a conductive polymer additive for paints, primers and coatings that is lighter, more affordable, longer lasting, and has better adhesion than other products on the market.
Project Wedge Project Wedge is a plug-in-and-play projector for tablet devices, smart phones, and other electronic devices that have HDMI video-out capabilities.
Pure Blue Technologies Grand Prize Winner, UW Business Plan Competition 2013
Second Place Prize, UW Environmental Innovation Challenge 2013 Pure Blue Technologies innovates low-cost, efficient, and environmentally friendly water treatment solutions for the oil & gas industry.
StudentRND StudentRND creates the next generation of technologists by inspiring students to work on tech projects in their spare time.
Torch Illumination Torch Illumination is a soy candle company on a mission to produce eco-friendly candles that support social and environmental causes.
Z Girls Second Place Prize, UW Business Plan Competition 2013
Z Girls measurably improves girls’ participation rates in sports by teaching young female athletes mental & emotional skills through coaching & camps.
Coffee and start-ups might seem more Seattle than Saudi Arabia, but not to Lateefa Alwaalan (TMMBA 2011). Yatooq, founded by Alwaalan, makes it easier and faster to brew Arabic coffee, a blonde, spicy coffee central to all social gatherings in places like Saudi Arabia, Bahrain and the United Arab Emirates.
Alwaalan came to Seattle to get her MBA after studying computer science, and working in IT and then banking in her home country of Saudi Arabia. While in the Technology Management MBA Program, she focused intently on gaining business and entrepreneurial skills. She competed in the Business Plan Competition with her idea for Yatooq. She also enrolled in the Entrepreneurship Certificate, offered by the Buerk Center for Entrepreneurship at Foster. She said her experience at the Foster School, “Transformed me. I use everything I learned—from change management to supply-chain management to marketing.”
Upon returning home after graduation, her father offered her a job in his pharmaceutical company. Her first job was entering invoices, but that didn’t last long. She quickly moved up the ranks and became the general manager in less than two years.
In addition to working at the pharmaceutical company, Alwaalan has been working hard to launch Yatooq. The company started by selling ready-made blends of coffee, and had good results. The most successful aspect of the company, however, has been the introduction of its coffee machine. When made traditionally, Arabic coffee takes 20-30 minutes to prepare and requires over ten steps. Yatooq’s coffee machine dramatically reduces the time and effort required to make Arabic coffee. Within two weeks of launching the coffee machine in grocery stores and online, it sold out.
The start-up process hasn’t been easy—Alwaalan had to learn everything about how to manufacture and sell a consumer product. The hard work has paid off though. Yatooq currently has seven employees and needs more to keep up with demand. Alwaalan is also in the process of restructuring the pharmaceutical business so she can devote more time to Yatooq. Learn more about Yatooq.
Guest post by Christopher Comley, CISB French Track student
The first time Foster School alumni Brandon Ting (BA 2009) and Nuri Aydinel (BA 2009) met in class, they didn’t even talk. However, both joined the U.S. track of the Certificate of International Studies in Business program (CISB), and from there began the conversations that would lead to close friendship and a thriving business.
Along with Jessmin Lau, (UW BA 2010), the two are owners of Kukai Ramen and Izakaya, a Japanese noodle restaurant that opened in Bellevue in December and has already garnered widespread praise. Seattle Magazine recently featured the restaurant in its “Best Restaurants” issue.
“We enjoy when our customers tell us dining in Kukai is the best ramen experience they have had,” Ting said.
It is the first U.S. location of the Kukai Ramen franchise, which has several other locations in Japan.
The restaurant is on a mission to provide “really good ramen to Americans,” Ting said.
The owners first became interested in ramen when they saw how popular it was becoming around the world.
“People are getting to know ramen and are becoming huge fans of it. We saw that the ramen fans in Seattle (and most of the U.S.) don’t get to enjoy a bowl of authentic ramen,” Ting said.
Facing such a culinary deficiency, the owners began preparations to satisfy the ramen needs of the Seattle area. They traveled to Japan several times, searching for the perfect ramen to bring back, and eventually came across Kukai. Media publications claimed customers who didn’t normally like ramen liked the ramen from Kukai.
“That got us curious so we went to try it,” Ting said.
The owners discovered Kukai had a special cooking method for the ramen, which made it more palatable to the Japanese market and potentially the American one as well. After deciding which ramen to use, the owners began preparations to open a franchise in the U.S., a process which took two years. In reaching its goal to provide authentic ramen to the American market, the owners needed authentic ingredients, but they encountered several FDA obstacles. Under FDA regulations, all ingredients have to be from a certified manufacturer. Originally, Kukai’s ingredients were not FDA approved, but the owners decided the authenticity was worth the price.
“We actually got the manufacturer certified under U.S. standards in order to import the ingredients,” Ting said.
Ting attributes the success of the restaurant to the lengthy planning process.
“We had several changes to our plan, which involved a lot of analyzing and calculating. The long and thorough planning and preparation process was the real key to our ‘rapid’ success,” Ting said.
With plans to open up 30 to 50 more Kukai restaurants across the country, Seattleites won’t be the only ones enjoying warm bowls of authentic ramen.
This partnership joins together the nation’s premier organization committed to the growth and development of Asian, Black, Hispanic and Native American-owned companies with the nation’s most comprehensive business school center dedicated to the growth of minority-owned firms and businesses in low- and moderate-income communities.
“This agreement will provide minority business enterprises a new opportunity at one of the country’s leading institutions that supports minority business development,” said NMSDC President Joset B. Wright. “It will allow us to enhance MBEs’ ability to meet the needs of their customers. We are delighted with our new relationship, and we look forward to many years of success for NMSDC, for the University of Washington, but most importantly, for our certified MBEs.”
Jim Jiambalvo, Dean of the UW Foster School of Business, expressed similar excitement about this partnership. “We recognize the NMSDC’s pioneering role in growing minority-owned firms across the US. The work of the council and its member corporations has done more to create opportunities for business growth and wealth creation in communities of color than just about any organization in the last 40 years. We’re proud to be partnering with them so that collectively we can do more than either of us could do independently.”
The partners will begin their collaboration by growing the Foster School’s six-year-old Minority Business Executive Program. This Program has a track record of success in growing minority-owned businesses from across the U.S. JBE Enterprises, an NMSDC-certified firm based in South Carolina, participated in the 2012 Minority Business Executive Program. Richard Ellison, the company’s Vice President and a graduate of the Program attributes its ability to cross the $40 million revenue threshold in part to what firm representatives learned in this Program.
NMSDC and the Foster School will launch a pilot program in June. NMSDC corporate members will select a few MBEs to participate in the program. Ms. Wright will be the commencement speaker at the University’s 2013 graduation ceremony on June 21 in Seattle.
The National Minority Supplier Development Council advances business opportunities for certified Asian, Black, Hispanic and Native American business enterprises and connects them to corporate members. One of the country’s leading corporate membership organizations, NMSDC was chartered in 1972 to provide increased procurement and business opportunities for minority businesses of all sizes. The NMSDC Network includes a National Office in New York and 36 Regional Councils across the country. There are 3,500 corporate members throughout the network, including most of America’s largest publicly-owned, privately-owned and foreign-owned NMSDC companies, as well as universities, hospitals and other buying institutions. The Regional Councils certify and match more than 16,000 minority-owned businesses with member corporations that want to purchase their products and services.
Guest post by Claire Koerner, co-founder of nomON and Foster School class of 2014 nomON is a randomized food delivery app. Claire and the rest of the nomON team competed in the 2013 UW Business Plan Competition and made it into the Sweet 16 round. In this guest post, Claire reflects on the BPC experience and lessons learned.
nomON’s Business Plan Competition (BPC) journey drew to a close on May 23 at the Awards Dinner amid friends, mentors, and fans. After two months of hard work, we were all very eager to reach the culmination of the event, and be able to look back at all we have learned along the way. At the beginning of the BPC, we had a 7 page executive summary that was absolutely gorgeous (thanks to Tarryn!) but with some major holes. Our financials were complete estimates, we had yet to sort out credit card processing, and much of our plan was built upon assumptions. After advancing to the investment round, we had the chance to perfect our 2 minute pitches for judges, create nomON swag, and start raising hype about the brand. But it was when we advanced to the Sweet 16 (yay!!) that the learning really began: we met with multiple coaches and mentors – thank you Sanjay Kumar, Craig Sherman, Emer Dooley, Charles Seybold and several others along the way- who helped us find and fill the holes in our business. nomON went from being a quirky mobile app cobbled together at Startup Weekend to a real business with well thought out financial projections (you should see the spreadsheets), a solid partnership with ordr.in, and an entirely new user interface. What a roller coaster! Although we didn’t advance to the Final Four, nomON is now armed with a full 15 page business plan, an investor slide deck, and most of all, important insights and truths about our business. Thank you to the Buerk Center for Entrepreneurship and everyone who helped us during this process. We are excited to move forward with the business, continue learning and improving, and most of all…bring nomON to you soon!
Top 5 things we learned:
Businesses are hard- the to do list keeps growing, no matter how many things you check off
Pitch to everyone- you never know who is going to have a random genius insight
All it takes to keep a designer happy is free-flowing white chocolate mochas with extra whip
Practice makes perfect
Businesses are fun- the deeper you go, the more you learn, and the more you love your team
The nomON team: Claire Koerner – Business Administration (Marketing) Stephanie Halamek – BA (Finance) Tarryn Marcus – BA (Entrepreneurship) Evan Cohen – Informatics William Voit – Electrical Engineering
May 23, 2013 – Seattle’s Bell Harbor buzzed with energy as a record $68,220 in seed funding was awarded to winners of the 2013 UW Business Plan Competition.
Over 250 Judges, coaches, and team members gathered at the 16th annual Business Plan Competition Awards Dinner. After a celebration of Artie and Sue Buerk’s $5.2 million naming gift for the Center, Kabir Shahani, CEO of Appature, gave a funny and heartfelt keynote speech, offering these words of wisdom: “Entrepreneurship is a platform for your life, and that platform lets you do anything you want to do. If you want to change the world, you can do it. The only question is ‘how many times over?’”
Shahani’s words were taken to heart, especially by the winning teams, who will be using their seed funding to move their business a few steps closer to reality.
The UW Business Plan Competition is produced by the Buerk Center for Entrepreneurship at the Foster School of Business.
$25,000 Grand Prize – Pure Blue Technologies (UW) Fossil fuel production generates 882 billion gallons of contaminated “produced water” per year in the US alone. On average, for every barrel of oil extracted in the US, 8 barrels of contaminated water are extracted to the surface. Pure Blue Technologies has developed a contaminated water treatment system that uses visible light photo disinfection technology to produce disinfected water for beneficial reuse.
Pure Blue Technologies won second place at this year’s UW Environmental Innovation Challenge.
Team:Jaffer Alali, MS Environmental Engineering; Adam Greenberg, BA Finance and Entrepreneurship; Michael Lee, MS Mechanical Engineering; Alan Luo, PhD Physics; Sep Makhous, PhD Electrical Engineering; Ryan Vogel, BA Finance and Entrepreneurship; Ian Tan, BA Finance; Nicholas Wang, BA Chemical Engineering
$13,220 Second Place Prize – Z Girls (UW) Studies show that adolescent girls who participate in sports are more self-confident, get better grades, are less likely to engage in at-risk behaviors, and are more likely to go to college. Unfortunately, by age 14, girls drop out of sports at twice the rate of boys. Z Girls has developed a sports-based curriculum that gives girls ages 11-14 the opportunity to develop skills like goal-setting, positive self-image, and healthy nutrition habits through team programs and summer camps.
Final Round Judge Steve Singh, CEO of Concur, remarked, “Z Girls is an inspiring business lead by some amazing founders that could be doing anything in life. Incredible.”
Team: Libby Ludlow, JD and Technology Entrepreneurship Certificate; Jacob Dudek; Jilyne Higgins
$5,000 Finalist Prize – Poly Drop (UW)
Conductive coating is used to move electrostatic charge across a surface (like the surface of an aircraft), so that it does not accumulate and interfere with electronic equipment or cause sparks that can lead to fire. PolyDrop has created a conductive polymer additive for paints, primers and coatings that is lighter, more affordable, longer lasting, and has better adhesion than other products on the market.
Team: Michele Chaffee, MBA; Olga Hrechka, BS Chemical Engineering; Heather Milligan, BS Chemical Engineering
$5,000 Finalist Prize – NIA Wheel (SPU) NIA Wheel found that 5,596,000 people in the US are paralyzed. 360,000 of those are quadriplegic – confined to a wheelchair with very limited control over their mobility. The NIA (Neurological Impulse Actuator) wheelchair is activated and controlled by the brain function of the user, eliminating the disconnect between mental capability and physical disability of quadriplegics and others who have lost mobility.
Team: Sergey Kisel, BS Electrical Engineering; Clarence Rieu, BS Electrical Engineering; Aryn Schatz, BA Business Administration; Jessica Way, BA Economics
Best Idea Prizes
$2,500 Best Technology Idea – PolyDrop (UW) PolyDrop offers conductive polymer additives for paints, primers and coatings with a significantly lower level of particle loading. Integration of PolyDrop into current production lines of existing formulations is simple and dramatically improves usage lifetime, adhesion and mechanical properties of your product. Team: Michele Chaffee, MBA; Olga Hrechka, BS Chemical Engineering; Heather Milligan, BS Chemical Engineering
$2,500 Best Service/Retail Idea – Z Girls (UW) Z Girlsmeasurably improves girls’ participation rates in sports by teaching young female athletes skills like positive self-talk, goal-setting, and body image through coaching and camps. Team: Libby Ludlow, JD Law; Jacob Dudek; Jilyne Higgins
$2,500 Best Sustainable Advantage – Pure Blue Technologies (UW) Pure Blue Technologiesis developing a novel industrial water treatment solution that’s more efficient at a lower cost. Team: Jaffer Alali, MS Environmental Engineering; Adam Greenberg, BA Finance and Entrepreneurship; Michael Lee, MS Mechanical Engineering; Alan Luo, PhD Physics; Sep Makhous, PhD Electrical Engineering; Ryan Vogel, BA Finance and Entrepreneurship; Ian Tan, BA Finance; Nicholas Wang, BA Chemical Engineering
$2,500 Best Innovation Idea – InsuLenz (UW) InsuLenz is developing a “smart” polymer contact lens to provide a bio-responsive and needle-free insulin delivery platform for diabetics. Team: Nick Au, PhD Medicinal Chemistry; Karen Eaton, PhD Bioengineering; Caleb Gerig, MBA; Craig McNary, MBA; Mohammed Minhaj, MBA; Renuka Ramanathan, PhD Bioengineering
$2,500 Best Consumer Product Idea – iHome3D (UW) iHome3Dis a mobile app that allows realtors to create a virtual tour and floor plan of a property, in minutes. Team: Nelson Haung, MBA; Aditya Sankar, PhD Computer Science/Engineering
$2,500 Best Cleantech Idea – Biomethane (BGI/WWU/UW) Biomethanecreates greenhouse-gas-negative vehicle fuel from dairy waste. Team: Jessica Anundson, MBA; Branden Audet, MA Policy Studies; Kathlyn Kinney, MBA; Colby Ochsner, MBA
$5,000 AARP Prize for low-income senior service – NIA Wheel (SPU) NIA Wheelproduces and sells a brain wave controlled power wheelchair.Team: Sergey Kisel, BS Electrical Engineering; Clarence Rieu, BS Electrical Engineering; Aryn Schatz, BA Business; Jessica Way, BA Economics
- Faculty perspectives, alumni happenings, student experiences, Seattle and Pacific Northwest community connections, and a taste of life around the Foster School.