Everybody thinks they have a killer recipe - but it takes a lot more than a single dish to start a restaurant. That said, for people who have their heart set on bringing their unique sauce or chocolate or tortilla to mouths around the community, an incubator kitchen allows them to dip their toe in the food prep waters to see if they have what it takes.
In many ways, the incubator model is changing the culture of restaurant ownership, while bringing a diversity of flavors to community tables.
Material culture contributor Gianofer Fields explores how sharing the very materials required to make food, changes our relationship with it. She speaks with Chef Adam Haen, manager of FEED Kitchen on Madison's Northside. FEED, which stands for food enterprise, economic, development, offers a state-certified food preparation space as well as business support. Haen says the model helps small business entrepreneurs, like food cart owners.
Gianofer Fields studies material culture at UW-Madison and is the curator of "It's a Material World" - that project is funded by the Chipstone Foundation, a decorative arts foundation whose mission is preserving and interpreting their collection, as well as stimulating research and education in the decorative arts.
