{"id":840,"date":"2011-07-08T16:04:05","date_gmt":"2011-07-08T21:04:05","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=840"},"modified":"2018-03-28T17:54:57","modified_gmt":"2018-03-28T21:54:57","slug":"to-san-francisco-in-support-of-culinary-entrepreneurs","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2011\/07\/08\/to-san-francisco-in-support-of-culinary-entrepreneurs\/","title":{"rendered":"To San Francisco: In Support of Culinary Entrepreneurs"},"content":{"rendered":"

By Annaliese DeNooyer
\n[slideshow]<\/a><\/strong><\/em><\/p>\n

It\u2019s Friday morning and the kitchen at 2948 Folsom is kicking out its
\nusual fusion of smells. Thick tortillas sizzle on the stove and slabs
\nof\u00a0dough destined for chocolate babka span three feet of the metal prep
\ntable. \u00a0Businesses work side-by-side at the stations, methodically
\nprepping for the weekend’s markets, cart sales, and pop-up dinners.
\nFrom 6am to midnight seven days a week, this kitchen at La Cocina is
\nopen to provide an affordable kitchen space to the conglomerate of
\nprogram participants and commercial-renters from the area.<\/p>\n

Specifically, La Cocina is a non-profit incubator kitchen in San
\nFrancisco\u2019s mission district. In addition to the low-cost commercial
\nspace, the organization gives hands-on technical assistance to
\nlow-income and immigrant women entrepreneurs who are launching,
\ngrowing and formalizing food businesses. Working as a mobile food and
\npolicy intern for La Cocina this summer, my day-to-day schedule is
\nwildly different from the folks who populate the kitchen every day;
\nbut ultimately the entirety of my work revolves around them.<\/p>\n

From the moment I discovered the non-profit’s website last year, I
\nimmediately knew their mission was something I wanted to associate
\nmyself with. At the time, I was awaiting the commencement of my
\nGastronomy studies at Boston University, a considerable venture by its
\nown merit. Nevertheless, I had a vision for what my summer could be.<\/p>\n

Now, seven months later, I’m in San Francisco, fully immersed in all
\nthings La Cocina. I came on-board with the organization amidst the
\nfinal planning for our two biggest events of the year: the Street Food
\nFestival\u00a0<http:\/\/www.sfstreetfoodfest.com\/<\/a>> and National Street Food
\nConference\u00a0<http:\/\/www.sfstreetfoodfest.com\/conference.php<\/a>>. The main
\nfocus of the festival is the incredible \u00a0tacos, tapenyaki,
\nand latkes of the women who participate in our incubation program, and
\nis followed by the conference, which centers around the culture,
\neconomics and public policy that affects street food. As an intern, my
\ntime is divided between outreach and planning for the conference,
\nassisting with logistics for the street food festival, and researching
\neconomic possibilities for food carts in the city. Each facet of the
\ninternship has allowed me to experience gastronomic food policy in
\naction.<\/p>\n

One full-time semester is complete, and I’ll be eager to return to
\nBoston to resume classes in September; but for the next two months
\nit’ll be cooking classes, Sunday suppers with El Buen Comer, and
\ntamales, all of the time.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Annaliese DeNooyer [slideshow] It\u2019s Friday morning and the kitchen at 2948 Folsom is kicking out its usual fusion of smells. Thick tortillas sizzle on the stove and slabs of\u00a0dough destined for chocolate babka span three feet of the metal prep table. \u00a0Businesses work side-by-side at the stations, methodically prepping for the weekend’s markets, cart […]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/840"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=840"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/840\/revisions"}],"predecessor-version":[{"id":8537,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/840\/revisions\/8537"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}