Meet Cory Pringle | Food Influencer, Entrepreneur, and Creator of Eat Good Local & Eat This Page

We had the good fortune of connecting with Cory Pringle and we’ve shared our conversation below.

Hi Cory, what was your thought process behind starting your own business?
My thought process behind starting my own business really came from hitting rock bottom. I had just filed for bankruptcy, and my previous business, Faith Hustle Media Group, wasn’t working out. I was doing a little bit of everything with no clear focus. That’s when I decided to hire a mentor to help me figure things out and finally create something that worked.

One of the first things we did was narrow down what I actually enjoyed. Food kept coming up. It felt fun, natural, and fulfilling. So I leaned into that and started working with restaurants, doing food content, and building Eat Good Local from the ground up.

I’ve always had an entrepreneurial mindset. My dad taught me from a young age to be my own boss, and I was always selling something growing up. So this path made sense. But it wasn’t until I committed to focusing on food that everything started clicking. That was my leap moment. I went all in, using everything I had learned from past failures, and turned it into something that felt real and meaningful.

In the beginning, the biggest challenge was learning what not to do. I tried so many things that didn’t work. But those failures helped shape what I do now. I rebranded myself, shifted my direction, and now I get to help people connect through food in a way that’s authentic and fun.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
My business is all about connecting people through food. I run Eat Good Local, where I spotlight restaurants and food trucks through honest, relatable content that helps drive traffic and build trust for small businesses. I also created Eat This Page, a new product that puts simple, step-by-step recipes directly onto parchment paper. It’s a fun way to teach people how to cook without needing to measure or mix anything. You literally cook right on the page.

What sets me apart is how real I keep it. I’m not trying to be fancy or polished. I focus on being relatable, community-focused, and creative. I know what it’s like to struggle, and my goal is to use my platform to uplift others while staying true to who I am. I don’t just talk about food. I help restaurants grow and help people learn how to cook at home in a fun and easy way.

Getting here wasn’t easy. I started this after my first business failed and I was going through bankruptcy. I hired a mentor, focused on what I loved, and rebuilt everything from scratch. I’ve learned that failure is part of the process. It taught me how to be resourceful, how to stay consistent, and how to trust the vision even when the results aren’t showing up yet.

What I want the world to know is that my story is still being written. I’ve come a long way, but I’m still grinding, still building, and still pushing forward. I create from a real place, and everything I do is about making food feel more accessible, more fun, and more impactful whether that’s through a review video or a sheet of parchment paper with dinner printed on it.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
If my best friend came to visit, we would definitely be eating good the whole week. I would start by taking them to brunch at Brookie’s Café. Real solid food and a chill spot to kick things off. Then we would hit up Smashed SB for burgers. For tacos, we would go to Tampico’s Mexican Grill. And when it comes to pizza, Nardo’s is the spot.

We might hang out around downtown South Bend a little. I would take them to walk through Howard Park just to relax and catch a vibe. I am not really into sports or a bunch of tourist stuff, so we would keep it simple. Grab food, hang out, and enjoy the city at our own pace.

For dessert, Rocket Science Ice Cream is a must. It is fun to watch and the ice cream is always on point.

So overall, just a week full of good food, good convos, and laid-back energy.

Who else deserves some credit and recognition?
First and foremost, I want to thank God for giving me the vision and the path. None of this would be possible without His guidance. I also want to thank my wife, Katrina Pringle, for always believing in me and holding it down through every season. Her support gave me the strength to keep pushing when things got tough. And I have to give a shoutout to my father for instilling that hustle and grind in me early on. That mindset is a big part of who I am today.

Website: https://www.eatthispage.com

Instagram: @eatgoodlocal

Facebook: @eatgoodlocal

Youtube: @eatgoodlocal

Image Credits
Cory Pringle