Dan Strongin is the managing partner and owner of Edible Solutions, a consulting company focused on helping small companies making great food make a profit.

Edible Solutions provides guidance on managing in harmony with a values-based world view founded in real world experience.

Providing tools that small companies rarely have access to: strategic marketing plans, production and inventory controls, professional operating manuals, re-call procedures, etc., giving clients better control over their business, as well as allowing them to unleash their creative potential.

Helping companies increase the value in value added. Edible Solutions has developed a continuous quality improvement program tailored to smaller producers, called QACCP™ and a simple but effective inventory and production control system called OBRA™.

Cristina Barros is the Communications Director of Edible Solutions, bringing a background in visual communication, product engineering, finance and project management.

Through associates Edible Solutions can help develop visual identity, including logos, essential promotional materials, help clients develop effective training materials and procedures and provide the finest professional technical expertise in specialty, artisan and farmhouse cheesemaking, value-added retail operations and foodservice.

Mr. Strongin began his career in the Restaurant and Hotel industry, working in 5 star hotels like the Ritz-Carlton, restaurants and private clubs, where he learned the meaning of quality and the value of tradition. His long, diverse career has deep roots in the connection between food, soil, and quality of life. In the early 1980's he pioneered bringing restaurant-quality food into the mainstream at Andronicos Markets, based in the San Francisco Bay Area, where he was the Corporate Chef, Director of Delicatessen Operations and Cheese Buyer. He was the first in California to actively seek American Farmhouse and Artisan Cheeses, and other sustainably grown foods in the 1980’s. He devised a system that remains one of the most effective at guaranteeing quality, and generating profit.

Past President of the American Cheese Society, in the early nineties he was approached by the Milk Advisory Board of California to help develop, and implement a program to build the prestige of California Cheese through marketing Artisan and Farmhouse producers. His focus was on researching, and writing educational marketing materials, then presenting them to the professional food community, as well as working directly with dairymen to encourage them to make great cheese, contributing substantially towards the explosive growth of in artisan cheese. Working with the CMAB for over 11 years, he contributed to prying open mainstream distribution for Artisan and Farmhouse cheese as well as working directly with key Specialty Retailers, providing educational marketing materials and skills training.

Current and Past Clients Include:

Dairy Business Innovation Center

California Milk Advisory Board

CookExpress.com

Cops Donuts

Center for Culinary Development

US Dairy Export Council

Sierra Nevada Cheese Company

Saxon Homestead Farms

Fiscalini Cheese Company

Three Sisters Cheese Company

Bellwether Farms

Beecher's Handmade Cheese

Party Cheese

Ocean Spray

University of California Ag Extension

University of Wisconsin, Plattesville Ag Extension