#food-entrepreneurship
#food-entrepreneurship
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#mexican-cuisine #masa-production #cultural-heritage #weed-culture #west-village #ingredient-quality
#mexican-cuisine
Silicon Valley food
fromwww.berkeleyside.org
11 hours agoInside Berkeley's new restaurant devoted to the art of masa
Emmanuel Galvan founded Bolita Masa to elevate masa, a nixtamalized corn dough, by promoting high-quality production and cultural appreciation of this historically undervalued Mexican ingredient.
fromNY Carib News
16 hours agoBrooklyn, NY- Rogers Burgers, Caribbean Owned, For Residency at The Brooklyn Children's Museum
According to Josue Pierre, one of the biggest hurdles facing small businesses is gaining access to capital and opportunities for visibility. He explained that programmes like CRISP help reduce those barriers by connecting local businesses with the thousands of families who visit the museum each year.
Brooklyn
Agriculture
fromFood & Beverage Magazine
1 day agoApply for the Cottage Industry Scholarship in Hawaii
The Cottage Industry to Commercial Enterprise Scholarship supports 15 Hawai'i food entrepreneurs annually through a 12-week course covering licensing, kitchen operations, branding, and distribution to scale businesses using local ingredients.
Silicon Valley food
fromWashingtonian - The website that Washington lives by.
2 days agoCorn is the Star at this New Rockville Taco Trailer
Saul Zelaya opened Hijos del Maíz, a food trailer in Rockville specializing in freshly made nixtamalized corn tortillas and Oaxacan-style dishes, inspired by his childhood memories and culinary training.
LA food
fromEater LA
6 days agoFuegos LA, From the Team Who Designed Bad Bunny's Halftime Show, Expands Its Cafe Footprint
Fuegos LA, an Argentine restaurant in South Los Angeles co-owned by a Bad Bunny Super Bowl production designer, expanded into an adjacent space in February, tripling its seating capacity to 60.
E-Commerce
fromEntrepreneur
1 week agoThis Mom's 'Almost Like Magic' Side Hustle Averages $12K a Month - And She Got the Idea While Shopping at Whole Foods
Federica Mercuriello identified a market gap for fresh, perfectly portioned pasta and sauce kits made in Italy, invested $40,000 to launch Sausly, and achieved $12,000 monthly revenue with projected $400,000 annual revenue.
Food & drink
fromwww.amny.com
3 weeks agoMoonrise Bagels brings its viral stuffed bagels to the West Village, redefines the NYC staple | amNewYork
Moonrise Bagels sells uniquely stuffed bagels with inventive savory fillings and quickly attracted viral popularity and long lines after opening in Manhattan's West Village.
Food & drink
fromBusiness Insider
1 month agoWe run our bakery out of shipping containers. It was an unexpectedly cost-effective solution to scaling our business.
A chef and baker left New York City to build a scrappy, land-based food business upstate, prioritizing quality of life and fair treatment of employees.
Social justice
fromenglish.elpais.com
3 months agoDonating blood or selling tamales: How undocumented immigrants survive when nobody wants to hire them
An undocumented 53-year-old Mexican mother in Dallas supports her family by making and selling homemade tamales despite legal risks and caring for autistic children.
fromwww.amny.com
3 months agoHello Halloumi opens in the West Village | amNewYork
A small bakery in the West Village is making rich, Halloumi cheese-filled pastries that are unlike any other. The brick-and-mortar launch of Hello Halloumi happened a few weeks ago and their savory pastries are bringing Cyprus' diverse flavors alive in the Big Apple. Originating from the birthplace of the Greek goddess of love, Aphrodite, Cyprus is home to the production of halloumi cheese. Known for its unique savory, salty and slightly tangy flavor, the cheese has a growing market in the U.S. in recent years.
Food & drink
fromEater Atlanta
3 months agoThe Most Exciting Atlanta Pop-Ups Right Now
When it comes to operating a food and drink business in Atlanta, there's one factor that sets the city's entrepreneurs above the rest: grit. We talk about it as a phoenix rising from the ashes, but a better metaphor might be an oyster and a pearl, created under pressure. And perhaps no way tests a business model than running as a pop-up, providing an opportunity for those without a lot of capital or a culinary background.
Food & drink
Food & drink
fromwww.7x7.com
5 months agoLocals We Love: At Socola Chocolate, Wendy Lieu blends the flavors of home and heritage, from Vietnam to SF.
Socola creates inventive, Vietnamese-inspired artisan chocolates that reinterpret traditional dishes and flavors into confections rooted in Wendy Lieu's heritage and creativity.
fromThe Full Pint - Craft Beer News
6 months agoPodcast EP 278 - NA Poe * thefullpint.com
We are joined this week by NA Poe of Poe's Sandwich Joint and Poe's Sidepiece. THIS EPISODE IS FOR MATURE AUDIENCES We discuss: Poe owning and operating two food places within Human Robot Brewing in Philly. The legendary kingpin story of how he get his startup money. Weed culture Philly sandwiches Roast pork Cheesesteaks Hoagies Pat's, Geno's, Skinny Joey, Angelos talk Intersection of crime and gentrification in Philly. Franchise model of Poe's? And tons more!
Food & drink
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