beginning again.

the fall semester is underway, and it’s my last as a full-time student in the gastronomy program at boston university. hard to believe.

as I’m getting settled back in boston, my legs are adjusting from the miles-long bike commutes to the mission to long walks across the BU bridge, through cambridge, to campus. this fall brings a lot of good with it: multiple San Francisco visitors, my cousin’s wedding next weekend in kalamazoo, and a pending trip down to new york. it feels good to move to an already-familiar place.

all throughout my work with la cocina¬†over the summer, I had been contemplating ideas for my thesis. I was interested in aspects of the incubator model, and its ability to be transferred to other neighborhoods around the country; in other market-entry incubators, including markets like Off the Grid and The Underground Market; and the potential of incubators like La Cocina to continue to foster the growth of small food-business start-ups in San Francisco. What impressed me over and over again with this non-profit in particular was the depth of commitment to their clients: each email sent to a volunteer, each jog up the stairs to the storage cages in preparation for a cooking class, and each organizational meeting for the street food festival–was done with the goal of showcasing these culinary entrepreneurs. whatever form my thesis ends up taking, I hope it will at least be a small reflection of the passion that runs La Cocina. the work they’re doing is changing lives in the Mission District, mine included.

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gastronomy, and la cocina

a few weeks ago i did a short write-up about my internship at la cocina for the gastronomy students’ blog: to san francisco: in support of culinary entrepreneurs. it can be found here: http://gastronomyatbu.wordpress.com/2011/07/08/to-san-francisco-in-support-of-culinary-entrepreneurs/

photos were taken at la cocina’s “african feast” cooking class, june 8th