Menu
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.
Check out this article in the Boston Globe featuring one of CommonWealth Kitchen's latest success story, Phoebe Zhou owner of A LA PÊCHE.
WBZ News Radio stops by the new cafe at the Shawmut T station owned by CWK member, House of Seven Cafe.
“My family is from Dorchester and I kept the dream here in Dorchester."
-Tamicka Brown, founder, House of Seven
CWK member House of Seven Café set up new cafe in a kiosk outside Shawmut Station in Dorchester to the delight of neighbors and commuters.
“It’s personal...I want to support farmers and agricultural developers in West Africa and make sure they’re compensated for their labor.”
-Joshua Reed-Diawuoh founder or GRIA
Check out CWK's Executive Director, Jen Faigel, on Radio Boston earlier this week! She and other panelists discuss business leadership challenges, labor shortages, and recent trends.
Since the pandemic, CommonWealth Kitchen has been feeding our community while providing opportunities for our small businesses. This year we were happy to help out Boston's Mayor Michelle Wu as she and her staff distributed 2,000 turkeys to local families. We also connected our members (see photo) to Boston Pediatrics to help prepare meals for their clients and families.
Listen as member Nathalie Lecorps talks about her work preparing hundreds of meals each week for Haitian refugees and what it means to her and her staff.
Nathalie Barege drew inspiration from her Haitian roots and her grandmother’s recipes, leading her to create a brand of fruit preserves called Maman Myrthe’s Pantry.
“To be able to share your culture and your food, it’s an amazing opportunity and we are super grateful.” -Carolina García, one of the owners of Carolicious. Edible Boston visits The CommonWealth Kitchen Launchpad at MIT.
