Since 2005, nonprofit La Cocina has focused on small business incubation to cultivate low-income food entrepreneurs and help grow their business and community. The incubator’s vision is to increase inclusivity in the food industry and offer equitable opportunities for living-wage work and asset generation.
This past April La Cocina debuted the first women-led food hall in the U.S, housing half a dozen concepts created by program alum such as Dilsa Lugo. FSR Magazine met up with Lugo at her restaurant Los Cilantros, which has an outpost at the food hall, to talk about her work with La Cocina and how the nonprofit is making an impact among immigrants and women of color.
Read the interview here.
