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Kitchen Incubators

"[Kitchen incubators] allow people to transcend the cultural barriers within their immediate communities and reach a much wider marketplace..." - Douglas Gayeton

From east coast to west coast, kitchen incubators are popping up to bring support and stimulation to local food entrepreneurs.

Create. Contribute. Prosper. Union Kitchen in D.C. holds the megaphone for small businesses thriving in the face of limitations.

Hungry for change, Detroit Kitchen Connect brings food and inspiration into it’s forgotten neighborhoods. And CropCircle Kitchen, in Massachusetts, shares space for cultural collaboration, the “secret sauce” to their success.

As food entrepreneurs are blossoming across the country, Grist investigates how artisanal kitchens are building local cultural and economic resilience.

Kitchen incubators are a great supportive resource for culinary entrepreneurs. Discover the budding chef within you!

This week's terms

Kitchen Incubator

Incubators help entrepreneurs launch, grow and formalize food businesses, which can provide real asset generation for their families.

Local Food Systems

"A local food system is not so much about how far a particular piece of food travels from producer to consumer. It is more about a community having control over the who pays for the hidden costs of our food. These costs can include the environmental impact of the production and distribution of the food as well as the health care costs associated with eating low quality food. It also includes recognizing that workers from one end of the food chain to the other are the poorest paid employees in society and the corporations that benefit from these low wages often pass along the gap between actual wages and living wages to the government in the form of ‘welfare’. A local food system creates the platform for a community to collectively and transparently decide what their ‘food priorities’ are and who should bear the burden of any inequity." - Edwin Marty


Any species (including Gulf Coast fishermen and Louisiana Blue Crabs) that withstands the impact of all user groups upon it, while maintaining equilibrium throughout it's life cycle.


The non-mechanical and unprocessed method of handcrafting food with respect to the ingredients and tradition.

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