Join us in congratulating sweet Teez on their success! A Dorchester couple plans to open a bakery with allergy concerns top of mind. WBZ’s James Rojas reports.
Teresa Thompson Maynard knew how to make a good cupcake but had no idea how to achieve her dream of running a bakery.
In this video she tells GBH News’ Paris Alston how she launched Sweet Teez, a nut-free bakery in Dorchester, MA. She also offers advice for would-be Black business owners.
New Destiny Housing, the state’s largest provider of supportive housing for those experiencing domestic violence, partnered earlier this year with EatWell, a Boston-based company that makes tailored meal kits for people with chronic illness and for those experiencing food insecurity.
The start of a new school year features many new things like a backpack or a pair of sneakers, but for Boston Public School students this fall it also means a new lunch menu that is meant to mirror the diversity in the community.
A sampling of this year’s offerings includes seaweed-ish kelp meatballs created by North Coast Seafoods, bagels made by One Mighty Mill, field fritters from the CommonWealth Kitchen, and a tasty tikka masala sauce from Meal Mantra.
Gourmet Kreyol, a local food truck and catering business, has been hiring migrant people to help them establish a solid footing in the U.S.
Can the food industry get a bit of respect as an environmental game changer? Jen Faigel, co-founder and executive director of CommonWealth Kitchen, is asking herself this question as she tries to reverse climate change with soup made of surplus food waste.
In New England, we import a lot of the food we eat. This means we’re dependent on outside systems for growing it and getting it here. But those systems can be impacted by everything from climate change and to a housing crisis.
We dig into what it would take to build a more reliable and local food system with Jen Faigel, co-founder and executive director of CommonWealth Kitchen, and Shane Rogers, program and communication director for Food Solutions New England.
Commonwealth Kitchen looks to promote a just and sustainable food system with creations like the field pea fritter.
Paulette Ngachoko, a native of Cameroon who came to the U.S. as a refugee by means of Burkina Faso, is on a mission to mainstream African-style foods in this country. A lawyer and political activist, Ngachoko launched HAPI African Gourmet to change the narrative about the continent of Africa, Africans and African cuisine. Her story is one of perseverance and adaptation.
Check out this article in the Boston Globe featuring CommonWealth Kitchen member Chef Michelene Desormeau and the great work she does for her community.
