CommonWealth Kitchen member Superfrau is featured as one of the six hot products for this Fall in Culture Magazine: the word on cheese.

The Bay State Banner, Boston's African-American owned news weekly, features the opening of Jamaica Mi Hungry's newest restaurant.

Jen Faigel, CommonWealth Kitchen's Executive Director, spoke at this year's HubWeek festival. Her session was included in "the most interesting things the Boston.com staff learned during HubWeek 2019."

We're proud to work with Massachusetts universities to help them expand local offerings in their dining programs.

 Jamaica Mi Hungry's new brick and mortar profiled in the neighborhood newspaper.

Just like your grandmother's rugelach! Member company Quicksilver Baking makes the classic sweet treats and also has a line of mouthwatering savory bites with flavors like caramelized onion, blue cheese and walnuts; jalapeno and cheddar; and kalamata olive tapenade and walnuts. Buy them frozen and pop them in the oven anytime. 

Meal Mantra is a new company with rich history. Read more about how Anu and Tarun Bhalla founded their award-winning Indian simmer sauce company in Edible Boston.

Member business Jamaica Mi Hungry got top billing in The Boston Globe's Tables column this week!

Member company Little Pickins is targeting an under-developed space in the baby food market with its frozen ready-made and veggie-packed finger foods for toddlers ages 10 months and up. 

Chef Ernie Campbell launched Jamaica Mi Hungry as a private chef service, added two food trucks, a catering business, a seasonal beachfront cafe, a takeout lunch spot in Kendall Square, and their own restaurant!

Yang's Dumplings was one of Boston's best kept secrets - each delicious dumpling assembled by hand by the owner, Liping Yang. Until the new $2 billion Encore Casino discovered them and started ordering by the thousands! The Boston Globe writes: "They are not old-style Chinese, but airy half-moons, fried or steamed, filled with slices of chicken or shrimp or shreds of pork. Each one pleated by hand. Some are layered with kale, carrot and water chestnuts, others with tofu, mushrooms, Chinese cabbage and dried seaweed. You can taste each ingredient."

"Breakout local brands who made an appearance as part of CommonWealth Kitchen's display were very on-trend." Two of our companies - Whipped Urban Dessert Lab and Off Our Rockers - are highlighted by The Boston Globe in this piece on the Fancy Food Show, North America's largest food and beverage event.