Press

February 2020

50Kitchen, a Story of Second Chances, Celebrates Its Grand Opening in Dorchester Read More

Chef Anthony Caldwell opened his first restaurant this week - 50Kitchen-serving a fusion between Southern soul food and Asian cuisines. "“I looked around the neighborhood and knew I had to make food that spoke to everyone,” Caldwell told Eater. “I needed to find something that speaks to the black community and to the Vietnamese community.”

February 2020

Ruby Chan’s FreshZen pesto making a mark Read More

This month, Ruby Chan's sauces hit the shelves at 31 local Whole Foods Markets. Read the backstory to how this mom of four took recipes developed in her family's Chinatown restaurant and transformed them into the company FreshZen. 

February 2020

At long last, 50Kitchen opens in Fields Corner Read More

Aspiring chef and CWK alum Anthony Caldwell won a contest to open a restaurant. That was just the beginning to a journey that has led, more than two years later, to 50Kitchen's grand opening in the neighborhood where he was raised. 

“He wanted to operate a high-end, African-American-run restaurant, and said, ‘I’m going to risk it with what little resources I’ve got,’ ” said Ismail Samad, a restaurateur advising Caldwell in 50Kitchen’s launch. “It needs to happen. There’s a clear void of successful African-American chefs in the city of Boston. And if he gets noticed for his culinary genius, this would be the beginning of him stepping into that role.”

February 2020

CommonWealth Kitchen helps women-owned, minority-owned food businesses Read More

WCVB "5 for Good" features CommonWealth Kitchen and member Jamaica Mi Hungry. Check out this 2-minute video they produced about our work to level the playing field for women and people of color to break into the food economy.

February 2020

Sustainable Snack Food Startups Featured Among PepsiCo’s 2020 Greenhouse Accelerator Program Finalists Read More

CWK graduate Superfrau was selected to participate in PepsiCo's Greenhouse Accelerator program this year! Each of the startups receive $20,000 in grant funding and participate in a six-month business program designed to accelerate their growth through personalized mentorship. 

February 2020

Food & Anchor Institutions: Long Struggles, Small Victories, Big Lessons Read More

Jen Faigel, CommonWealth Kitchen's Executive Director, shares the great potential and the hard realities of working with anchor institutions in this piece for Nonprofit Quarterly.

February 2020

Opening of eatery in Fields Corner rooted in ‘divine’ pact, says owner Read More

Chef Anthony Caldwell was born and bred in Dorchester. After a long journey filled with struggles, he is finally opening his dream restaurant in his hometown!

January 2020

With Its Social Mission and Fusion Menu, 50Kitchen Opens an Inspiring New Chapter for Its Chef Read More

Anthony Caldwell overcame a host of struggles, followed his dreams—and now debuts a Dorchester restaurant committed to community.

January 2020

The 29 best new restaurants in Boston and the suburbs Read More

A banner year for CommonWealth Kitchen members! Members Jamaica Mi Hungry, Tanám, and Tawakal Halal Cafe who is part of the Cultivate Small Business Business Accelerator we help run, were selected by Boston Globe food writers as three of the 29 best new restaurants in Boston and the suburbs!

January 2020

Diverse, locally owned food start-ups make the menus at Harvard, UMass, & BC Read More

Business reporter Janelle Nanos wrote this in-depth piece about our strategy to help grow the small food start-ups that run their businesses out of our kitchen: Introduce them to the giant food service operations of Boston’s hospitals and universities.

January 2020

10 Mission Driven Incubator Kitchens Read More

CommonWealth Kitchen is featured as one of ten mission-focused incubators in the U.S.!

January 2020

On deck in Savin Hill: The Daily Market Read More

A new hyper-local market is opening up in Dorchester and they are stocking it with products from our members -- twelve of the fifty local vendors are CommonWealth Kitchen members!

January 2020

M & M BBQ’s first brick-and-mortar location is now open Read More

Proud to provide support to this long-standing Dorchester institution as they opened their doors this January inside of Dorchester Brewing Co.!

December 2019

Technology and planning are helping to take a bite out of food waste Read More

Jen Faigel, Executive Director of CommonWealth Kitchen, weighs in on the increased interest in solving the problem of food waste. 

December 2019

Forces for Good: CommonWealth Kitchen Read More

New Ventures Advisors spotlighted our work their "Ventures in Good Food" blog series. 

December 2019

Boston’s 2019 Eater Award Read More

Member company Tanám wins Eater's Restaurant of the Year!

December 2019

A Korean Kiosk Brings Bibimbap to Kendall Square, and More Must-Know Food News Read More

Bibim Box, the latest member company operating out of our Kendall Square retail spot, is featured in Boston Magazine.

December 2019

Tanám Wants To Tell The Stories Not Being Told — Through Food Read More

CommonWealth Kitchen alum Tanam is far more than a restaurant. Read what a WBUR reporter had to say about her recent visit: 

"Tanám’s team members are part of a vibrant group of creatives shifting how we think about dining."

December 2019

Now in a permanent home, Jamaica Mi Hungry’s fiery jerk chicken brings the heat to Jackson Square Read More

Rave reviews for Jamaica Mi Hungry's new restaurant! "The Jamaican restaurant's newest location is the kind of refreshing addition Jamaica Plain needs."

November 2019

The business of hot sauce Read More

Inspired by his Jamaican roots and Massachusetts upbringing, Kammal Jarrett makes flavorful hot sauces in fun flavors like Pineapple Fresno. Read more about his path from finance to hot sauce master in this profile in The Boston Globe.

October 2019

Small Bites for Tots Straight to Your Door Read More

Nourishing and convenient foods for toddlers is every parent's dream. Two local moms teamed up to create Little Pickins - see what The Boston Globe had to say about these new tasty and adorably shaped finger foods!


October 2019

New on the Market for Autumn 2019 Read More

CommonWealth Kitchen member Superfrau is featured as one of the six hot products for this Fall in Culture Magazine: the word on cheese.

October 2019

Jamaica Mi Hungry: Entrepreneur takes business from catering to bricks and mortar Read More

The Bay State Banner, Boston's African-American owned news weekly, features the opening of Jamaica Mi Hungry's newest restaurant.

October 2019

What we learned at HubWeek 2019 Read More

Jen Faigel, CommonWealth Kitchen's Executive Director, spoke at this year's HubWeek festival. Her session was included in "the most interesting things the Boston.com staff learned during HubWeek 2019."

September 2019

Partnerships fuel farm-to-school success Read More

We're proud to work with Massachusetts universities to help them expand local offerings in their dining programs.

September 2019

Jamaica Mi Hungry Now Open in Jackson Square Read More

 Jamaica Mi Hungry's new brick and mortar profiled in the neighborhood newspaper.

September 2019

Rugelach you just pop in the oven Read More

Just like your grandmother's rugelach! Member company Quicksilver Baking makes the classic sweet treats and also has a line of mouthwatering savory bites with flavors like caramelized onion, blue cheese and walnuts; jalapeno and cheddar; and kalamata olive tapenade and walnuts. Buy them frozen and pop them in the oven anytime. 

September 2019

Meal Mantra Read More

Meal Mantra is a new company with a rich history. Read more about how Anu and Tarun Bhalla founded their award-winning Indian simmer sauce company in Edible Boston.

September 2019

A brick-and-mortar location for Jamaica Mi Hungry, and LUCIE Drink + Dine to open in Back Bay Read More

Member business Jamaica Mi Hungry got top billing in The Boston Globe's Tables column this week!

September 2019

Little Pickins creates a market for nutritious, ‘gummable’ toddler finger foods Read More

Member company Little Pickins is targeting an under-developed space in the baby food market with its frozen ready-made and veggie-packed finger foods for toddlers ages 10 months and up. 

September 2019

Chef Ernie Campbell wants to bring his food to the masses Read More

Chef Ernie Campbell launched Jamaica Mi Hungry as a private chef service, added two food trucks, a catering business, a seasonal beachfront cafe, a takeout lunch spot in Kendall Square, and their own restaurant!

August 2019

Dumplings are a good bet Read More

Yang's Dumplings was one of Boston's best kept secrets - each delicious dumpling assembled by hand by the owner, Liping Yang. Until the new $2 billion Encore Casino discovered them and started ordering by the thousands! The Boston Globe writes: "They are not old-style Chinese, but airy half-moons, fried or steamed, filled with slices of chicken or shrimp or shreds of pork. Each one pleated by hand. Some are layered with kale, carrot and water chestnuts, others with tofu, mushrooms, Chinese cabbage and dried seaweed. You can taste each ingredient."

August 2019

At the Fancy Food Show, vegan and vegetarian foods dominate Read More

"Breakout local brands who made an appearance as part of CommonWealth Kitchen's display were very on-trend." Two of our companies - Whipped Urban Dessert Lab and Off Our Rockers - are highlighted by The Boston Globe in this piece on the Fancy Food Show, North America's largest food and beverage event.

August 2019

MassChallenge Finalists: Camberline, EatWell and Skip the Small Talk Read More

Dan Wexler, founder of EatWell Meal Kits, is featured in this NECN segment profiling finalists of Mass Challenge, the largest startup accelerator program in the world! EatWell makes fresh affordable meal kits for families living in food insecure communities. 


July 2019

Jen Faigel Is Diversifying Boston’s Food Scene … And You Didn’t Even Know It Read More

Exhale Magazine goes behind the scenes for a conversation with Jen Faigel, CommonWealth Kitchen's Executive Director. 

July 2019

Consider the source: How operators are leveraging local partnerships to propel sustainability Read More

“We need to help folks understand university food is pressing the envelope to impact the way people eat,” Martin says. “It’s really about changing the way people consume food for the rest of their lives.”-Crista Martin, Director for Strategic Initiatives and Communication for Harvard Dining

CommonWealth Kitchen is featured in this article with two of our key institutional partners, Boston Children's Hospital and Harvard University Dining.
July 2019

Culinary entrepreneurs find launchpad on Quincy Street Read More

An inside look at CommonWealth Kitchen from our local Dorchester paper!

“One of the most powerful things is how much businesses help each other,” says Jen Faigel. “You’ll see bakers compare prices about ingredients, and share tips about which ovens to use...they look out for each other.”

July 2019

Mr. Tamole team brings authentic tamales to town Read More

The mother and son team of Mr. Tamole are bringing authentic tamales and their famous 23-ingredient mole sauce to Boston!

July 2019

Sweet Teez Bakery on CityLine Read More

Dorchester native Teresa Maynard, founder of member company Sweet Teez Bakery, was featured on WCVB CityLine with Jen Faigel, CommonWealth Kitchen's Executive Director.

July 2019

These sauces are simmered in history Read More

For the founders of member business Meal Mantraa, making delicious Indian simmer sauces is a family affair. The company was founded by the husband and wife team of Tarun Anu Bhalla and Anu's grandfather was the famous Delhi chef Kundan Lal Gujral, the creator of tandoori cuisine!

June 2019

Boston Incubator Serves Opportunities to Diverse Food Businesses Read More

Bay State Milling spent the day working with our commissary team making a granola from their wheat flakes. They blogged about their experience and shot a short video.

June 2019

Upcycled ingredients trending at Fancy Food Show Read More

Upcycled products made a splash at this year's Fancy Food Show. Member business Superfrau and graduate Brewers Crackers are featured in this piece about upcycling.

June 2019

Leftover whey, spent grains star in new products at Fancy Food Show Read More

CommonWealth Kitchen members Superfrau and graduate Brewer's Crackers are highlighted in this article profiling products using upcycled ingredients featured at the Fancy Food Show.

June 2019

29 New and Tasty Things I Ate at the 2019 Summer Fancy Food Show Read More

Entrepreneur magazine went to the Fancy Food Show in New York and found 29 new and tasty products. Five of those 29 products are made by our member businesses! Hillside Harvest (Caribbean-inspired hot sauces), Hapi African Gourmet (African style peanut and sunflower seed sauce), Off Our Rocker Cookies (sweet potato cookies), Little Pickins (Nutritious finger food for little ones), Whipped Urban Dessert Lab (Dessert company with a new oat-based ice cream).


June 2019

Trends at the 2019 Summer Fancy Food Show Read More

CWK member companies Little Pickins, and Whipped Urban Dessert Lab get shoutouts in this article about hot trends at the Fancy Food Show!

June 2019

Whey better for you than sugary sports drinks Read More

When cheese and yogurt makers craft their dairy products, there is a natural by-product that often gets tossed. One of our newest companies, Superfrau, takes this leftover whey and turns it into a refreshing and healthy drink.

June 2019

Eating Greener Read More

Harvard University has been moving towards a more sustainable dining program -- and CommonWealth Kitchen is proud to be a key partner in that work. 

June 2019

Expanding a fresh food business Armed with business plan, food truck entrepreneurs seek restaurant space Read More

Four years ago CommonWealth Kitchen member Fresh Food Generation launched their first food truck to bring fresh, local, healthy food to all communities in Boston, regardless of income. Today, they are running a cafe in a health center, a robust catering business, and still driving their truck to events and lunch spots around town. Next step, opening a permanent restaurant and expanding their impact!

June 2019

Boston-area startups never have to go it alone, but more could be done to support them Read More

CommonWealth Kitchen gets a shout out as one of the early builders of start-up culture in Boston!

June 2019

15 Buzzworthy Massachusetts Food & Beverage Companies, From Boston to the Berkshires Read More

"There’s revolution in the air in Massachusetts...."

Foodboro scoured the Boston area looking for food businesses that are making waves. We're proud that so many CommonWealth Kitchen members and graduates - like thisHAITI and Sweet Tahini - top this list! 

June 2019

How Boston Entrepreneurs Use Tech To Tackle Food Waste Read More

Chef Ismail Samad, the director of manufacturing operations at CommonWealth Kitchen, is quoted in this piece on efforts to reduce food waste in Boston.

May 2019

New Ingredients Key To Sustainable Growth: Earned Revenue And Technology At Food Recovery Nonprofits Read More

CommonWealth Kitchen is featured in this piece about organizations using innovative earned revenue models and technology to find a solution to food waste.

May 2019

Want s'more pancakes? Read More

Graduate Inna's Kitchen makes perfectly cooked potato latkes -- so good they captured the attention of Chronicle! (Their segment starts at the two minute mark.)

May 2019

Mom's Cooking Is A Foundation For Boston Food Entrepreneurs Read More

Two of our entrepreneurs, Margarita Carreto who co-owns Mr. Tamole with her son Andres, and Blonde Beauchamp, founder of thisHaiti, were featured on a special Mother's Day edition of "Under the Radar with Callie Crossley."

May 2019

We Asked These Amazing Small-Business Owners How They Get It Done Read More

Jen Faigel of CommonWealth Kitchen and Aquila Kentish of Jamaica Mi Hungry are interviewed in the BuzzFeed piece celebrating small businesses.
April 2019

Farm to Hospital: Food Services Collaborates with Local Nonprofit Read More

We're partnering with Massachusetts farmers and Brigham and Women's Hospital to bring locally made food to the hospital's patients. 

April 2019

A Bakery Cart on a Tricycle Will Open a Permanent Location in Jamaica Plain Read More

Third Cliff Bakery, known for their baked goods like brown butter and cinnamon Rice Krispie treats or lemon-thyme shortbread, will be opening a permanent location.

March 2019

A Jamaican Food Truck Will Open a Restaurant in Jamaica Plain Read More

Beloved food truck Jamaica Mi Hungry has found a permanent home in Boston. 

February 2019

Finds from the Fancy Food Show San Francisco 2019 Read More

Meal Mantra, a CommonWealth Kitchen member business, is featured in this write up of the Fancy Food Show!


February 2019

Where a meal is also a story about culture and identity Read More

Devra First of The Boston Globe profiles Tanám, a pop-up-turned-restaurant featuring Filipino cuisine. Cofounder Ellie Tiglaois part of Olio Culinary Collective, a worker-owned business largely run by women of color that operates out of CommonWealth Kitchen.

February 2019

Where a meal is also a story about culture and identity Read More

Where a meal is also a story about culture and identity Read More

Where a meal is also a story about culture and identity Read More

Devra First of The Boston Globe profiles Tanám, a pop-up-turned-restaurant featuring Filipino cuisine. Cofounder Ellie Tiglaois part of Olio Culinary Collective, a worker-owned business largely run by women of color that operates out of CommonWealth Kitchen.

February 2019

Where a meal is also a story about culture and identity Read More

Devra First of The Boston Globe profiles Tanám, a pop-up-turned-restaurant featuring Filipino cuisine. Cofounder Ellie Tiglaois part of Olio Culinary Collective, a worker-owned business largely run by women of color that operates out of CommonWealth Kitchen.

January 2019

Life and Work with April Teixeira Read More

An interview with the founder of The Corny Bread Company, April Teixeira: "Take your passion seriously; develop the vision necessary to convey your business plan to others, and keep in mind that the first “NO” you get, simply means “Not Yet!” Let that be your fuel for blazing the path of your dreams, and be committed to not letting that dream fade!"

January 2019

At CommonWealth Kitchen, a feast of support and success Read More

This front page Food article in The Boston Globe tells the story of CommonWealth Kitchen and features some of our amazing member businesses: Fresh Zen Foods, Sweet Teez Bakery, Lyndigo Spice, and Fresh Food Generation.

September 2018

Clinching a win with Top Shelf Cookies Read More

Heather Yunger believes her cookies helped the Boston Bruins win the Stanley Cup in 2011. The steadfast and superstitious fan is sure the ritual of bringing to every home game her soft and chewy cookies she coined Black & Golds — dark chocolate with peanut butter chips to mirror the team’s colors — clinched the win. In the midst of the victory parade, Yunger decided she would quit her corporate job and start a cookie business. So the Dorchester resident took a job at a bakery and some business courses, and four years ago launched Top Shelf Cookies.

September 2018

Grab a bite from local food businesses at the Commonwealth Kitchen Read More

The CommonWealth Kitchen is organizing a special event for women and POC who want to launch their own food business this Friday. The nonprofit organization, that serves as a incubator specialized in food businesses, has prepared an opportunity to showcase some of the city’s diverse food community from local food places. Among the businesses from the CommonWealth Kitchen that attendants will be able to sample are:

September 2018

THE STATE OF THE CIRCULAR ECONOMY IN AMERICA Read More

CommonWealth Kitchen (―CWK‖) promotes equity, economic opportunity, and community resilience by leveraging the universal power of food to drive inclusive entrepreneurship, create sustainable employment, improve healthy food access, and build the infrastructure needed for a just, sustainable food economy.
September 2018

Hospital serves saucy solutions for jobs and planet Read More

It was a brisk November morning in Boston. Fall had settled in - orange, yellow, and red leaves littered the ground, and the harvest season in New England was drawing to a close. Despite the time of year, CommonWealth Kitchen was buzzing with activity. Based in Boston’s Dorchester neighborhood, the organization’s commissary kitchen was busy working to extend the season for regionally-grown food by processing produce from New England farms into purees, sauces, and other food service items.

September 2018

A seat at the table: Jen Faigel's nonprofit serves up opportunities Read More

CommonWealth Kitchen has helped to “graduate” 57 companies — including restaurants, catering services and branded packaged food products — from its programs.

August 2018

Chef setting up a new eatery in Fields Corner gets a boost from a neighbor down the block Read More

The eatery, called 50Kitchen, last year’s winner of the Fields Corner Collaborative Business Pitch Competition, will serve fast-casual fusion-style food inspired by Southern American and Asian American cuisine, courtesy of chef Anthony Caldwell, at its 1452 Dorchester Ave. location.

August 2018

Two Nonprofit Food Operations Receive $668K in State Funding Read More

  • Commonwealth Kitchen, which received $168,000, also to purchase specialized equipment for its manufacturing operation that focuses primarily on processing Massachusetts grown and harvested food products.
July 2018

Lazy Bear Tea, made with leftover coffee cherries Read More

When you need a cooling reprieve on a sizzling afternoon, there are plenty of refreshing drinks out there. But there’s a unique one to lately hit the shelves — Lazy Bear Tea, a healthy beverage brewed with cascara (which means husk or peel in Spanish), the leftover coffee cherries, sun-dried once the beans are removed. The company sources the cascara from a small family farm in Nicaragua. The coffee-based tea tastes little like coffee, but more like a light black tea with a copper hue and pleasant sweetness. The line includes three choices — natural, flavored with lemon and agave, or mint. A 12-ounce bottle ($3.50 to $4.99) has 55 milligrams of caffeine, about the same amount as a cup of coffee. Cambridge resident and cofounder Daniela Uribe came up with the idea to create the beverages and partnered with Drew Fink and Erik Ornitz, both Harvard Business School students, who were able to get some funding from one of the school’s entrepreneurship programs. 

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