Space in the One World KitchenShare in Bloomington, Indiana has been in such high demand that the company decided to expand it. (That, and as founder and CEO of One World Enterprises Jeff Mease explains, their lease at the old kitchen share location was not renewed.)
On this week's program, we visit the new location and talk to some of the food entrepreneurs who rent space in the there. Steve Schroeder of Zeitgeist Organic Creamery rents a 2,000-square-foot bay in the facility. He has plans to install ice cream production equipment, office space and state-of-the-art freezers:
Starting off, I started out of pocket. I didn't want to have a shovel in my hands and going in with major loans. So being able to rent space here, I got a full commercial kitchen without having to go into debt, without having to take on huge loans.
Listen to Mease explain how he developed the idea for the kitchen share in the first place. He also describes how it helps his bottom line to give a leg-up to small food businesses. "It's a virtuous cycle that gets driven in large part because we're focused locally," he says.
And, Chef Seth Elgar makes mustard with eggs and beer. "I make this at home for deli sandwiches, because regular mustard is kind of boring." He also introduces us to the easiest pasta recipe there is -- spaetzle.
Stories On This Episode
Food Companies, Farm Groups Happy With Looser GMO Label Bill
Many food companies began labeling food that has genetically-modified ingredients in anticipation of a Vermont law that kicked in July 1.
From Now On, You Make Mustard From Scratch
Once you try this homemade mustard on some grilled meat or with a charcuterie plate, you'll never go back to the store-bought stuff.
In Tiny, Rural Hope, Large Hog Farms Spark Economic Fears
Bartholomew County's new ordinance says farms with more than 600 pigs must be 500 feet from homes. The county's smallest CAFOs contain twice that many hogs.
New Genetically Modified Crops Push Old Regulations
The last time government agencies updated biotech regulations was 1992. Today a wave of new discoveries is breaking out of the old regulatory framework.
Your First Pasta Recipe: Spaetzle
Start with a basic dough recipe. Add some lemon zest, nutmeg and mustard. Create tiny dumplings, then fry them in butter. Chef Seth Elgar demonstrates.
As Bagged Salad Kits Boom, Americans Eat More Greens
Americans buy twice as many packages of bagged salad greens as heads of lettuce these days. Is the bagged stuff just as good? If it gets you to eat more leafy greens, yes.
UN Warns World Is Reaching Peak Fish
A new UN report says that about 90 percent of the world's fish stocks have reached or surpassed the line of sustainability.
