Jessamyn Waldman grinds blue corn into flour for her socially conscious baking business--Hot Bread Kitchen--at Mi Kitchen es su Kitchen, a shared space for food entrepreneurs in Long Island City.I just had the pleasure of having a commentary published the excellent Center for an Urban Future this month.
Recipe for Growth explains how entrepreneurs are clamoring for affordable space in one of NYC's growing manufacturing sectors--food production. More than 16,000 New Yorkers are employed baking bread, making chocolate, mixing spices, or brining pickles, just to name a few products. Another 2,500 New Yorkers operate independently as sole employee food businesses, suggesting that there is a large number of entrepreneurs trying to break into the industry and become the next group of full-fledged firms. Their biggest obstacle? Affordable space. To find what the City can do quickly to help seize this opportunity for home-grown economic development, read on here.
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