Charlottesville’s Food Incubator helps build bright futures
WORDS | Jennifer Waldera
New Hill Development Corporation, founded by Yolunda Harrell, began with a small team of change-makers dedicated to being a part of making big changes in Charlottesville with an eye on expanding opportunities for the African-American community.
“Our goal is to help create wealth in the Black community,” said David Givens, Director of BEACON Kitchens.
New Hill’s work focuses on three separate pillars: financial capability, housing, and economic development. While the organization has worked extensively to develop plans specifically in the Starr Hill neighborhood that focus on all of the pillars, the organization has also been hard at work launching its newest concept, Black Entrepreneurial Advancement & Community Opportunity Network (BEACON), which targets economic development through the creation of a food incubator.
“New Hill chose to use the food space first because that’s where we recognized a lot of passion,” said Givens.
The organization opened its pilot kitchen on Market Street, across from the James Monroe Library, in the summer of last year. As a food incubator, BEACON Kitchens offers kitchen space to entrepreneurs who can use the tools and appliances to prepare and store food. Users of the space range from caterers and food truck owners to producers of packaged food products like juices.
Julian Ramirez of Julian’s Juices uses the incubator space several times per week to make raw juices. After six years in business, he realized that the demands of production had outgrown his kitchen and sought to find an industrial kitchen. That’s when he sought out BEACON, which he says has been seamless to work with from the start.
“They’re really, really thoughtful about what business you have and how to help. They ordered materials for me to use to make sure I had everything I needed. They bought an industrial mixing tool a week and a half or so [after I started] to help me, and I’ve seen them do the same with other clients, too,” Ramirez said. “The access allowed me to grow and scale in a sense to do much better in my business.”
While having the space to prepare the food is invaluable, the team at BEACON is on hand to help in a number of other ways, as well, through its food service management program.
“We are working on costing, recipe cards, steps and methods to increase efficiencies, and the general business of food,” Givens said.
Priscilla Akpalu is a Coordinator at New Hill who, with BEACON’s Financial Wellbeing Coach John Johnson, focuses on assisting and teaching the entrepreneurs at BEACON. From helping to create menus and breaking down costing to regularly checking in to see how she can help, Akpalu creates an atmosphere of support.
“My goal is to empower all of our clients that we get to work with to help them build their dreams,” Akpalu said.
Some of those clients that Akpalu works with have come to BEACON through a collaboration with Antwon Brinson’s Culinary Concepts AB. Several graduates of that organization’s food boot camp have become a part of BEACON, learning valuable business skills while also cooking for clients that BEACON has contracts with. The entrepreneurs prepare hundreds of meals each day for numerous organizations, from local early learning centers and Meals on Wheels to the Boys and Girls Club.
“We’re taking care of the community and feeding kids. And it’s economically rewarding for the entrepreneurs as well,” Givens said.
In just over a year, BEACON’s pilot kitchen has been so successful at empowering entrepreneurs and giving back to the community that the organization has secured a far larger second space, opening in the spring of 2024. The Market Street location, with its three stations, can currently accommodate up to three businesses preparing food at once and has a small space that can be used for events in the front. However, the newer location, set to open in Kathy’s Shopping Center on Carlton Road, will boast 16 stations and plenty of standard equipment like flat-tops and broilers as well as higher-end equipment like blast freezers. Additionally, there are potential plans to create an area where visitors can convene and a shop that sells entrepreneurs’ packaged goods as well as other Virginia-made products.
Givens credits members of BEACON’s small team for the success, from Nakia Whittaker-Woody, whose intake work is crucial, to Malaika Karriem’s marketing. Meanwhile, the team is also excited about Ty Cooper’s efforts to document BEACON’s growth.
“We’re going to document this journey. We’re working with Ty Cooper of Lifeview Marketing, and we really just want to tell the story of Vinegar Hill, the creation of New Hill, the story of why we chose the space, and why there’s a need for the shared-use kitchen. Ty is a friend, and he’s a partner — and really passionate about the project.”
To learn more visit newhillldev.org
Jennifer Waldera is an award-winning freelance writer published in over 20 online and print publications. When she’s not crafting creative content, Jennifer can be found exploring new spots, streaming shows about food and drinks, or indulging in some quality time with a new novel or magazine.
