Green Gourmands on the Go

lime_logoDec. 7, 2009 — One of the biggest challenges of transitioning from an underground culinary operation to a full-fledged business is access to commercial kitchen space—since the cost of outfitting and certifying such a kitchen is prohibitive to most culinary micro-enterprises. As legions of street food vendors, under-the-radar caterers, and teeny-tiny treat makers struggle with legitimacy, food incubator programs such as San Francisco’s La Cocina project work hard to bring these homegrown entrepreneurs up to a fully credentialed and self-sufficient business status. Read more

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