In this golden age of pop-up restaurants and specialized small-scale artisan food makers, commercial kitchen space is as hot a commodity as it’s ever been. So in a small, 500-square foot kitchen, you might find one guy smoking a batch of pastrami, someone else straining fresh cheese, and yet another person pickling some radishes and carrots — one after the other, or sometimes side by side.
It’s a wonderful tribute to our diverse food economy — but for people with serious food allergies, for whom one tiny smidge of dairy or nut might be a matter of life or death? It’s a nightmare.
Perfect for jam-stirring. Dafna Kory, of INNA Jam
