From SARAH HENRY
Exploring alternative ways to work in the food industry is a hot topic. Recently in San Francisco a sold out Kitchen Table Talks, a monthly panel showcasing local food folk, featured a discussion about successful edible enterprises that haven’t started the conventional route.
Two of the four panelists hailed from Berkeley. Three Stone Hearth‘s Jessica Prentice, whom I’ve previously profiled on Berkeleyside, talked about her cooperative kitchen model. Cathy Goldsmith represented The Cheese Board Collective. (San Francisco business reps in the mix: Caleb Zigas, who runs the kitchen incubator program La Cocina and Anthony Myint, the restauranteur behind Mission Chinese Food and Commonwealth, both eateries give big chunks of change to charity.)
Beyond the obvious culinary connection each business is unique. What they have in common? A desire to build community—of workers, artisans, and customers—around their real food ventures.
Case in point The Cheese Board Collective, which has served as an anchor institution in what’s known as Berkeley’s Gourmet Ghetto for more than 40 years…
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