Through collaboration with Cornell Food Venture Center and Martin Farms, Kelly Coughlin ’93 and Greg Woodworth ’94 transformed their cookie company into a sustainable business that transforms seeds into oil.

Cornell Alums Farm Business From Turning Seeds Into Oil

Kelly Coughlin ’93 and Greg Woodworth ’94 changed their business when they were offered the opportunity to collaborate with the Cornell Food Venture Center and Martin Farms. Stony Brook Wholehearted Foods became “one of America’s few artisan makers of culinary oils made exclusively from domestically sourced seeds.”