"Under executive director Devita Davison, this Detroit nonprofit supports and incubates local food entrepreneurs with an explicit focus on environmental stewardship, equity, and community-based food sovereignty—from seed to retail. Members are taught to normalize alternative, non-extractive business models early on and to use a triple-bottom-line approach that balances people, planet, and profit; the organization emphasizes that profitability is necessary to sustain systemic change. Programming centers on building new businesses with equitable hiring and operational practices baked in, training founders to value true food costs and to create sustainable, community-rooted food systems." - Hillary Dixler Canavan
Failure Is a Privilege — and to Innovate, It’s Necessary | Eater
"An example of a community-focused organization the chef highlights and seeks to uplift and invest in; it represents the type of local support network she believes is necessary to expand opportunities for emerging food entrepreneurs, allow more people to take risks and learn from failure, and build a fairer, more inclusive food sector." - Reem Assil