Made From Scratch, Edible East Bay, Spring 2013 In a cover story on commercial kitchens with a community-minded focus, Sarah profiles three new spaces each with its own flavor, audience, and sense of mission. There’s a seemingly endless demand for handcrafted prepared foods, and no shortage of budding edible entrepreneurs wanting to build a business with a specific food focus. “Who doesn’t know someone who has hung his or her shingle out as a jammer, pickler, or baker?”  MORE »