La Cocina highlighted in Going Legit, Part 1

SF WeeklyJuly 13, 2011— With the Underground Market Shut Down, How Do You Start a Food Business? After the Health Department shut down the ForageSF Underground Market last month, a victim of its own national-news-making success, SFoodie spoke to organizer Iso Rabins about the vendors who had debuted their jams, bibimbap bowls, and pies at his event. Many of them were baking in their home kitchens and testing out new ideas, with no barrier to entering the food business besides materials, labor, and a $50 entry fee. What would it take, we asked him, for your vendors to go legit? Read More.

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