Ken Hernandez started his catering company, Collective Green SF, two-and-a-half years ago. He now serves almost 400 people a day, and just doubled his capacity. He cooks over 100 lbs of Bacon a week!
Interview: David Boone of Boonation Custom Cycles
David Boone has opened up the most local of bike shops out of his garage in Oakland’s Longfellow neighborhood. On the bike route, he offers personal service for bikes that need a tune-up, and he builds custom set-ups for people who know they want something better than a cheap bike from Craigslist.
Interview: Erin Cochran on Cooking and Starting a Business
Erin Cochran has been working with food since she was 14. From start-ups in Istanbul to fine dining in The Mission District, she has done some of everything. She runs C&B Bottling with her wife out of their home in San Francisco, and is in the process of starting her own restaurant / farm.
Interview: Justin Cutter of Compass Green
Justin runs Compass Green — a school garden on wheels. It is a fully functional greenhouse built in the back of an 18ft. box truck that grows vegetables, grains, and herbs and is powered by waste vegetable oil. He travels the country teaching students. I talked with him about some of the ins and out of his business.