Opening Community Facilities to Food Entrepreneurs

Authors:
Dawn Meader McCausland Rhonda Phillips, Ph.D.
Principal Dean, Honors College
Fruition Planning & Management, LLC Professor, Department of Agricultural Economics
Purdue University

This material is based upon work that is supported by the National Institute of Food and
Agriculture, U.S. Department of Agriculture, through the North Central Region SARE
program under subaward number LNC15-374. USDA is an equal opportunity employer
and service provider. Any opinions, findings, conclusions, or recommendations expressed
in this publication are those of the author(s) and do not necessarily reflect the view of
the U.S. Department of Agriculture.

Thank you to the interviewees and reviewers who contributed to this publication:
Jodee Ellett, Purdue University Extension, West Lafayette, IN
Kathrine Gregory, Mi Kitchen Es Su Kitchen, New York, NY
Anika-Kafi Grose, Detroit Kitchen Connect, Detroit, MI
Steve Hagstrom, Sonoma Community Center, Sonoma, CA
Jay Kimball, Odd Fellows Hall, Eastsound, WA
Beth Knorr, Summit Kitchen Connect, Summit Food Coalition, Akron, OH
Jake Kundert, Iowa Kitchen Connect, Iowa Valley Resource Conservation & Development, Amana, IA
Fontaine McFadden, North Coast Opportunities, Ukiah, CA
Curtis Minter, Jr, Akron Food Works, The Well, Akron, OH
Lee Mortensen, Kitchen Connects GSO, Greensboro Farmers Curb Market, Greensboro, NC
Karen Neill, Guilford County Shared-Use Kitchen, North Carolina Cooperative Extension, Greensboro, NC
Doug Newlands, Swedish Club, Seattle, WA
Andrea Petzel, Broadview Planning, Seattle, WA
Cassandra Rasko, Agriculture and Food Council of Alberta, Edmonton, AB, Canada
Rev. Charlotte Collins Reed, Christ Church Episcopal, Hudson, OH
Shanita Santiago, Salt of the Earth Enterprise Kitchen, Bridgeport, CT

Suggested Citation:
Meader McCausland, Dawn & Phillips, Rhonda. (2018). Opening Community Facilities to
Food Entrepreneurs: Guidance for Communities and Facility Operators. West Lafayette, IN:
Purdue University Extension.

Cover Photo:
Salt of the Earth Enterprise Kitchen (SEEK) at St. John’s Episcopal Church, a program of The Council
of Churches of Greater Bridgeport, Connecticut. Photo credit: Sara Johnson.

This publication is intended to provide general information to readers. Purdue Extension, Purdue University and the authors are
not offering it as legal, business or other professional services advice, and make no representations that the contents are
complete or accurate. Neither the publisher, authors or funder shall be held liable or responsible to any person or entity with
respect to any loss or incidental or consequential damages alleged to have been caused, directly or indirectly, by the information
provided herein.