California’s Food Pop-Up Scene Gets a Boost from New State Law
We’ll talk to pop-up entrepreneurs across the state about their culinary creations — and about the challenges of running a pop-up itself, from finding venues to marketing and permitting.
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Show Notes
The pop-up whose Instagram you DM the moment orders reopen. The chef who makes the best dish you’ve ever tasted on a compostable plate. The baker whose vegan desserts have the perfect level of sweetness. California’s pop-up scene flourished in the pandemic, and a new state law eases restrictions for chefs who operate out of their home kitchens. We’ll talk to pop-up entrepreneurs across the state about their culinary creations — and about the challenges of running a pop-up itself, from finding venues to marketing and permitting. And we’ll hear about your favorite pop-up bakers, chefs and coffee-makers — and what you recommend ordering from them.
Guests:
Adhiti Bandlamudi, Silicon Valley reporter, KQED; runs the new popup Badam Babe
Anand Upender, creator, Bay Area pop-up York Street Coffee and the pop-up dinner series "Just Some Folks"
Rashida Holmes, chef-owner, Bridgetown Roti, a Caribbean American food pop-up based in LA
Vandor Hill, owner, Whack Donuts, a vegan donut pop-up in the Bay Area
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