Soom Foods, co-founded by Shelby Zitelman WG’07 and her sisters, has been quietly revolutionizing how Americans eat tahini, especially here in Philadelphia, where we can’t get enough of the hummus at award-winning restaurant Zahav (and its sister hummisiya Dizengoff), which is always made with Soom tahini.
We got the chance to ask Shelby Zitelman one question: “What advice do you give other food entrepreneurs?”
Here’s what she said: