At CommonWealth Kitchen, it is not an uncommon sight to find entrepreneurs working side-by-side while preparing their one of a kind products. The chefs at Blue Nile are accustomed to creating their vegetarian ethiopian dishes in the company of the Third Cliff Bakery bakers who are making their shortbread in the shared kitchen. This past Sunday,...

In the local food economy, December is traditionally a month marked by a return to traditional celebratory food classics, non-stop holiday markets, and gift giving.  This month, CommonWealth Kitchen, is also celebrating a new partnership with Mei Mei Street Kitchen.  Mei Mei is an award-winning sibling-run food truck and restaurant s...

In my job as Executive Director at CommonWealth Kitchen, I have the pleasure of working with food-based startups every day.  I am continually inspired by the passion, the dreams and the determination that these entrepreneurs possess.  Often times, this passion translates easily to sales of their food product.  In other instances,...

Ever since we changed our organizational name, I have been asked about the thinking we went through to get to “CommonWealth Kitchen”.  Now that we have been living with the name and getting used to the new moniker for a few months, I am realizing that our choice was a sound one.      Another instance of validatio...

Have you tried the Green Bloody Mary at Legal Sea Foods yet?  The story of the Green Bloody Mary product development is a case of serendipity in the CommonWealth Kitchen.  Every day, connections among members occur in our shared kitchen, but it is often under the radar. One member, Jubali, a fresh juice producer, had been supplying ...