Fueling Local Flavors: Introducing Our Newest Cohort of Food Entrepreneurs

Community Kitchen Welcomes Its Newest Cohort

Martha’s Table is excited to announce the newest cohort of our Community Kitchen initiative. This growing program supports emerging food entrepreneurs by providing access to a fully equipped commercial kitchen, hands-on business support, and a community of peers. The initiative is made possible through our partnership with the Latino Economic Development Center (LEDC), which helps ensure that entrepreneurs have the guidance, coaching, and resources they need to strengthen and grow their businesses.

Our Community Kitchen program offers a clear pathway for aspiring Ward 8 food entrepreneurs to turn their dreams into reality. The program provides entrepreneurs with no-cost access to our state-of-the-art commercial kitchen, comprehensive business training, resources, and mentorship to help them build and scale profitable and sustainable businesses in the competitive food industry.

Introducing Our Newest Cohort 

• Lois “Loi” Baker, Sweet Sosumba Vegan Cafe LLC  
• Simona Evans, Miss Evans Farm LLC dba Blended Delights 
• Jessica Featherson, Wellbody Kitchen 
• Wayne Goodwin, Smoke N Munch 
• Jenny Lawrence (KôHënnă), Gingerbeet 
• Joseph McPherson, BlackVisionCreatives LLC dba Culture to Go 
• Tahiti Monroe, DC Chocolate Bar & Bakery LLC 
• Quanice Walters, Kreative Ice Dessert Shop LLC

“The Community Kitchen gives food entrepreneurs a clear path to scale their businesses. We designed this program to help them reach the next level by offering the specific support they need, from commercial kitchen space to expert business advice. Our goal is to transform a great food idea into a financially strong, community-focused business”, says Ra’Chelle Dennis, who manages the program’s application process.

As we welcome this new group, we sat down with one of the cohort’s latest members, Jessica Featherson, founder of WellBody Kitchen. Jessica’s journey into food entrepreneurship is rooted in her work as an artist and dancer. After years focused on movement and creative expression, she began exploring nutrition and wellness as a way to support holistic health. That exploration grew into a mission-led, plant-forward food and beverage company that helps people transform their relationship with food through everyday meals, curated recipes, and culinary experiences.

WellBody Kitchen became official in 2020, although Jessica had been experimenting, sharing meals, and shaping her concept as early as 2018. Joining the Community Kitchen marks an important new chapter for her. She began her membership just a few weeks ago and already describes the experience as deeply supportive. She shared that the space is efficient and thoughtfully organized, and she values having a place designed to help small food businesses grow.

Jessica first learned about the initiative through José Vargas of LEDC and a community from a contact at the 11th Street Bridge Park. Both encouraged her to apply, and soon she found herself in the application process, which included written questions about her business and goals, as well as an interview with Ra’Chelle Davis. 

Now that she is part of the program, Jessica is most excited about growing her network and accessing the tools she needs to scale. She explained that stepping into the food, nutrition, and wellness space has required her to learn on a daily basis. Having a supportive community behind her provides the confidence and structure to continue moving forward.

When asked what she would want people to know about Well Body Kitchen, Jessica shared that the company is both a food brand and a holistic nutrition practice. She focuses on helping individuals transform their relationship with food one meal, one recipe, and one culinary experience at a time. Her offerings are plant-forward, rooted in wellness, and centered on flavor. On the day we visited, she was preparing a colorful range of dishes, including a kale taco salad, a Thai peanut crunch shrimp dish, a black eyed pea and collard green stew with Caribbean spices and plantains, a classic pasta with tomato basil marinara, and a Cajun-inspired dirty rice with green beans and sweet potatoes.

Jessica is one of several talented entrepreneurs joining this season’s Community Kitchen cohort. Each brings their own approach to food, their own story, and their own commitment to sharing culture, creativity, and community through cooking.

Are you interested in joining the next Community Kitchen cohort, or do you know someone who might be a good fit? Email us at communitykitchen@marthastable.org!