When the Department of Health shut down the Greenpoint Food Market in the basement of a church, it was because a majority of the vendors made their goods at home, not in a certified commercial kitchen. Today, the Brooklyn Paper explores how other, more successful, vendors like Salvatore Brooklyn and SCRATCHbread have been able to barter or pay small fees to restaurants in exchange for some brief kitchen time to make their wares. [BP; previously]
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