Shared commercial kitchens have long been used to create positive economic, environmental, health, and social effects for communities—a mission that Our Time Kitchen hopes to foster in Baltimore.

Drawing from her experience working in nutrition and her dairy allergy, the intent was to produce a raw vegan chocolate product and to bridge the gap between refined food and holistic foods.

If you ask around town for the best restaurant, Blacksauce Kitchen is almost always among the top ten, but the brick-and-mortar shop is only open two days a week—Thursdays and Saturdays.

Over 50 recipes, developed in collaboration with Venezuelan chef Eduardo Egui showcase the Venezuelan staple in all its forms. The traditional corn arepa, neutral in flavor, is a vessel for endless variations.