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The HOW, and More Importantly, the WHY of Kitchen Incubators

The HOW, and More Importantly, the WHY of Kitchen Incubators

We recently caught up with Kathrine Gregory, who will be presenting the workshop “The Art of Running a Healthy Incubator” at our NOFA-NY Winter Conference on Friday, January 19 from 9:30-10:45 am.  Kathrine created her first incubator in 1997. This 800-square ft. facility was self-sustaining in 18 months, proving you don’t need to be big to be successful. She is the founder and director of Mi Kitchen es su Kitchen.

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