All posts tagged: micro entrepreneurs

Feastly + Project Open Hand Present Entrepreneurs in Food

Feastly and Project Open Hand are launching a partnership April 17th – May 15th that will included five public events centered around food entrepreneurs. Proceeds will go towards Project Open Hand’s mission in serving healthy and fresh meals to the ill and elderly in the SF Bay Area. Some of the most talented and passionate individuals in the food entrepreneur space, such as: Iso Rabins of Forage SF, Sadie Scheffer of BreadSRSLY, food blogger and photographer Alanna Taylor-Tobin, Marisa Voorhees a gluten free chef and health coach, and Dario Barbone of Baia Pasta are joining forces for this series of collaborative community food events. The panelists will be on hand to tell their stories and answer questions, providing their savvy tips and know-how on the ins and outs of launching and succeeding at a food business. Space is limited, so hurry! Reserve your seat at https://eatfeastly.com/foodentrepreneurs/; first event will be held tomorrow April 17th at 7pm, and every Thursday thereafter in the Mission through May 15th. See schedule of speakers below and see you there! *If you are a food entrepreneur and would …

Feastly’s Food Entrepreneurs Series: April of The Nosh DC

Chef April of The Nosh, a supper club in Washington, DC, shares with us her story and passion for cooking and hosting. You can find her meals (always with leftovers!) on Feastly; coming up The Drunken Fish a tribute to the sea and wheat not? a gluten-free menu for even non-GF feasters. She serves the Shaw/Ledroit area and beyond – let’s feast! Why are you a food entrepreneur/dinner party cook? There is no middle ground with me when it comes to food. Either I am microwaving and eating a burrito over the kitchen sink, or cooking a feast asking over friends. One Thanksgiving my roommate and I were away from our families. We decided to throw our own meal, inviting friends and neighbors to celebrate with us. I learned something that Thanksgiving – food is a wonderful connector. While some people came as strangers, everyone left as well-fed friends. I try to recreate that at each Nosh event. What is most rewarding about your current role as ‘Head Chef/Janitor’ at the Underground Nosh? It was hard to …