There is a unique sense of pride I enjoy as travel around New York City tasting our impact on the foodscape: graduates, previously unemployed, working in the city’s kitchens; incubator products, previously enjoyed only by owners’ family, now on the best grocery store shelves; and global breads baked in East Harlem listed on the menus […]
Jessamyn joined Lauren Bush of FEED Projects in a conversation at Sub Rosa as part of their Applied Empathy series, to discuss their paths to entrepreneurship and social enterprise. “It’s shocking how little it costs to do good,” Lauren said. Jessamyn noted that entrepreneurs are drawn to HBK Incubates because they recognize that “impact is good […]
Crain’s New York came to Hot Bread Kitchen to talk to Jessamyn about why she started a social enterprise bakery. Watch her New York story here.
Excerpt from Eater’s 72 Ways Food Can Change the World, published September 2014: Too often, food lovers focus on the environmental impact of their meals-they consider carbon footprint, not the aching feet that worked 12 hours in a field to pick a local strawberry or the minimum wage worker that diced that precious berry. But the […]