Inspired by his 'Nonna' Carolina and her Calabrian roots, Michael Marino and his partner Jorge Moret started City Saucery to share their love for delicious and real food- devoid of GMOs, chemical additives, or preservatives. They are now one of seven finalists in our Taste of NYC: Fancy Food Fellowship. We spoke to co-founder Jorge Moret about how the business got its start.
Each week, we’re featuring finalists in our 2015 Taste of NYC: Fancy Food Fellowship, immigrant entrepreneurs with a passion for bringing their unique culture to NYC’s melting pot. This week, we profile Auria Abraham of Auria's Malaysia Kitchen.
At last week's Association for a Better New York breakfast, Mayor de Blasio announced an investment of $150 million in Hunts Point Food Distribution Center in the South Bronx, one of the most important sites in the city. Learn how this will modernize buildings and facilities, activate underutilized space, and provide space for dozens of small businesses to set up shop.
Jessamyn Rodriguez started Hot Bread Kitchen (HBK) out of her home kitchen to address workforce inequity. Its incubator space, HBK Incubates, has since become home to 45 start-up food companies owned by minority entrepreneurs. In this month's Thinking Ahead, Jessamyn elaborates on the edifying impact food can have in changing the face of the industry.
Our first Economic Snapshot of the year spotlights the distribution of food manufacturing in New York City. Small businesses are driving growth, sustained by an increased demand for local goods and a steady supply of food-oriented entrepreneurs.
The Taste of NYC: Fancy Food Fellowship promotes local entrepreneurship and manufacturing growth in NYC’s immigrant communities by increasing access to new markets, networks and resources. Immigrant-owned or founded businesses are encouraged to apply!
Luis Rodriguez opened Luis Meats in Essex Street Market 17 years ago. He told us about some of his shop's prime offerings as well as the changing demographics of the Lower East Side and how he likes to spend his evenings after work.
Ni Japanese Delicacies sells all-natural Japanese vegan specialties ranging from brown rice onigiri balls to miso-cured salmon bento boxes. Owners Atsushi and Saori Numata explain how they and their family have grown with the market over the last few years.