Recently Visited Pages
Take advantage of this at-a-glance look at the pages on the SCC website you most often visit. Use this as a tool to navigate quickly to info you need the most. Take it one step further and click the star in the top right corner to ensure your favorite pages remain on your list of Visited Pages.
Nate Wheadon’s first semester at SCC kicked off with a trip to New York, where he competed in the Network for Teaching Entrepreneurship (NFTE) National Youth Entrepreneurship Challenge and won the title of runner up, along with $5,000.
“I was involved in the NFTE program my senior year of high school at McCluer North,” said Nate. “I came up with a business idea, made a business pitch and plan and entered into the competition through my involvement with the program.”
Nate went on to win the semi-regional finals and regional finals, which qualified him for the national competition in New York, where he placed second out of 44 finalists.
What was his award-winning idea you ask? Fudge.
“I’ve been working on the Fudged UP! business since April 2017. It is a business that I originated from a family recipe that we make during the holidays.”
Nate came up with the concept after realizing that among food spread options, such as Nutella and Hersey’s, there were no organic or all natural options. He decided to create a variation of his family’s recipe, an organic fudge spread, which has 30 percent less sugar than Nutella.
“I created a variety of flavors because I wanted my product to be like the Ben and Jerry’s of food spreads, having fun and creative flavor options.”
When it comes to his award money, Nate is honest with his plans for it.
“I’m not sure about the future of Fudged UP! I may try to license my product and sell it in stores, or I may use the money to fund different business ideas.”
As for his future, Nate has big plans.
“I hope to get a scholarship to Babson College in Massachusetts and major in entrepreneurship and marketing. Down the road I hope to own many successful businesses that solve problems and create social value.”
Updated: Nov. 17, 2017