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The Good Scoop
Stephen started The Good Scoop in 2016. They detail the beginnings of their company in their Starter Story interview: 
Q: How did you get started on The Good Scoop?
The backstory for The Good Scoop is that one of my good buddies from school and I were kicking around the idea of starting a business together, we went through a lot of different concepts and ideas along the way. After some time, we came upon ice cream. The conversation actually started with the idea of us buying out an existing ice cream shop in the Sacramento area but quickly evolved into making our own. We started making ice cream on the weekends and having a lot of fun while doing. Then came the realization that this might be a great business that could help put smiles on people's faces.
I had been working in the consulting industry for a number of years and I knew I wanted to do something different with my life when I went to Portland Oregon to visit some friends in February. They took us down to Salt & Straw ice cream and the line was out the door even though it was a rainy Portland winter's evening. That really got me thinking, if an ice cream shop could be that busy in the winter in Portland, how about the summer in the Central Valley of California?
When I returned back to Sacramento, I really dove into the local market looking at who was there making ice cream and although there were a lot of really great ice cream shops in the region, I felt like there was some room for some innovation along the lines of what some scoop shops in New York City, Los Angeles, and Portland were making. It was from these ideas, and playing around with the concept that I decided to help bring artisan ice cream to the Sacramento region. There are a number of other individuals in this area working in the same market, which I personally think is great. I think the more Artisan ice cream makers we have the better off we all are.
It was during this time that my concept for farm-to-fork ice cream was coming together that the City of Sacramento really began to find its identity and brand itself as the farm-to-fork capital of America. There has been a huge uptick in the number of local restaurants that emphasize the bounty of fresh fruits and produce grown in this region. I was both inspired by and wanted to be a part of this growing movement. We have done our best to fully embrace the farm-to-fork movement and at the end of September, we participated for the second year in a row, in Farm-to-Fork Festival on the Capital Mall in downtown Sacramento.