Episode 3: No More Chicken Marsala with Hailee Greene, Chief Everything Officer at GreeneAcres Processing

What does startup life look like when your boardroom is a barn and your coworkers are three donkeys named Sassy Ass, Sir Assalot, and Total Ass?

In this episode of Founder’s Fridge, host Heidi Knoblauch sits down with Hailee Greene, founder and Chief Everything Officer of GreeneAcres Processing, which aims to become New York’s first full-scale industrial hemp processing company.

Hailee shares her journey from working in politics—where she learned that every campaign is basically a startup—to building two companies, including a Cornell-backed spinout, Pomace Plus, that transforms grape pomace (the byproduct of winemaking) into a superfood and antibiotic alternative.

From growing up in a Rockland County deli family to running a 265-acre farm in Boonville, Hailee’s story is about building from the ground up—literally. She opens up about her food rituals, rural life, startup lessons, and the now-famous Bacon Blueberry Shallot Jam Burger with Grilled Halloumi that stole the show.

💡 In this episode, you’ll learn:

• How Hailee is leading hemp innovation in New York State
• The connection between farming, food, and entrepreneurship
• What it is really like to build startups from a rural community
• The habits and rituals that keep her balanced
• The story (and recipe) behind her twelve-out-of-ten burger

📖 Get the full burger recipe on Substack: https://substack.com/@foundersfridge

🎧 Listen to more episodes of Founder’s Fridge: www.foundersfridge.com

Check out our Substack!

Transcript

Heidi: Hello, Hailee. Welcome to the Founder's Fridge.

Hailee: Hey, Heidi. Thanks for having me.

Heidi: It is awesome to have you on the show. So, tell me a little bit about what you are building.

Hailee: I am actually doing a bunch of things. I have two companies right now—one of which is taking more of my attention than the other. I am the founder and Chief Everything Officer of Green Anchors Processing, which will hopefully be the first full-scale industrial hemp processing company in New York State.

I am also working with a lab from Cornell on a spinout called Pomace Plus. The lab has innovative research on grape pomace—the byproduct of winemaking—and how it can replace antibiotics in chickens. It is also a superfood for humans.

Heidi: That is fascinating. What is your connection to Cornell?

Hailee: I graduated with my MBA in 2024.

Heidi: Nice. And where are we talking to you from right now?

Hailee: I am in Boonville, New York. But I am originally from Rockland County, downstate.

Heidi: Rockland County to Boonville—that is quite the shift. How did that happen?

Hailee: My parents were big snowmobilers, and Boonville is the snow capital of the Northeast. About 25 years ago, they bought a 265-acre farm. When COVID hit, my girlfriend and I decided to quarantine there—and we never left.

Heidi: What is on the farm? I know there is a donkey, but what else?

Hailee: Three donkeys, actually—Sassy Ass, Sir Assalot, and Total Ass. They are incredible. We also have horses, Irish Wolfhounds, and my Dalmatian. With 265 acres, we have hay, corn, and soy—just a traditional rotational farm. Fun fact: it used to be an apple orchard over 100 years ago, and some of the original apple trees are still standing.

Heidi: I feel like we could have an entire episode about what is in the donkeys’ fridge.

Hailee: They are a bunch of fat asses, so we keep their “menu” pretty limited.

Heidi: When did you know you were an entrepreneur?

Hailee: Honestly, I think I was born one. Both of my parents were small business owners—my dad had a deli, and my mom ran a horse farm. Before my MBA, I worked in politics, which is basically like running a startup—except you know your exit date. You either have a successful IPO or go home crying.

Heidi: What were your family eating rituals growing up?

Hailee: A lot of deli food. My mom could not cook—she literally could not boil pasta. My dad made great roast beef sandwiches, though. But you could not pay me to eat Chicken Marsala ever again. He made it so often I am scarred for life.

Heidi: What about during your political days?

Hailee: That was the “round diet”—donuts, burgers, pizzas, bagels, and a lot of lattes. Basically, anything round and caffeinated.

Heidi: And now?

Hailee: Much healthier. I start my day with caffeinated protein milk—Split is my favorite brand. Lunch is usually a European-style grazing plate with veggies, prosciutto, cheese, and melon. Dinner rotates between proteins—red meat, chicken, or fish. And I spend too much money at Wegmans.

Heidi: What about local Boonville favorites?

Hailee: Not much besides fried food! I usually drive an hour and a half to Syracuse or 45 minutes to Rome for groceries.

Heidi: Holidays and celebrations?

Hailee: A mix of going out and cooking. I grew up in a mixed Jewish and Catholic family, but I inherited all the recipes from my Catholic grandmother. Christmas dinner is my favorite thing to cook all year.

Heidi: Would you say you live to eat or eat to live?

Hailee: Oh, I live to eat. Life is too short not to enjoy good food.

Heidi: What about when work gets hectic?

Hailee: It depends on my schedule. If I am working late in the barn, I might just have cereal or instant oatmeal. But if I have time, I prep dinner throughout the day—chopping things between calls.

Heidi: What is in your fridge right now?

Hailee: Always cheese—my mom hates how full the cheese drawer is. Also, yogurt, chocolate milk from Black River Valley Natural (it is the best), Bronzino in the freezer, and shrimp for quick meals.

Heidi: And yes—no Instacart in Boonville, right?

Hailee: Actually, thanks to a company called Rosie that Instacart acquired, we do have it now! But I still prefer my big weekly grocery runs.

Heidi: I love it. So, what is dinner tonight?

Hailee: Not sure yet, but last night I made twelve-out-of-ten burgers—bacon blueberry shallot jam with grilled halloumi and a secret-sauce patty. Unreal.

Heidi: That sounds amazing. Where can people find you?

Hailee: Probably LinkedIn—I am always up for chatting about food, business, and startups, especially if you are in upstate New York.

Heidi: Perfect. Thanks so much for coming on the show.

Hailee: Of course. This was fun. Let us do a follow-up about what the horses eat next time!