On Wednesday, June 5, Long Beach’s growing community of home chefs, bakers and makers collaborated on an intimate dinner as part of the second Long Beach Foodways Summit. The evening featured more than a half dozen people who are somewhere along the pipeline from home kitchen to brick and mortar, a model now increasingly possible thanks to loosened restrictions and an emerging restaurant scene that supports it.
To look more into how this pipeline breeds the next generation of local food entrepreneurs, Sarah and Brian chat with Chef Paul and Dana Buchanan (of veteran farm-to-table catering company Primal Alchemy) to discuss the growing community of makers now serving Long Beach and to talk about the good, the bad and ugly of scaling up a cottage business.
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