Entrepreneurs feed hunger for healthy, organic, local products in metro Detroit
In downtown Plymouth, three sisters are making and selling raw, organic fruit and vegetable juices. In Detroit's Eastern Market area, three-year-old Corridor Sausage recently moved into its first production facility. And in Ferndale, 30-year-old Alla Dihes is trying to put together a food truck she calls Plantain Republic.
These and many other Michiganders are part of a surge in food-based businesses, a trend that took root long ago, but has been gaining momentum in recent years. Detroit, in particular, has become a magnet for food entrepreneurs.
"We don't see it slowing down," said Dan Carmody, president of Eastern Market, which early next year plans to open a commercial kitchen that local businesses can rent.At Eastern Market and local farmers markets, food entrepreneurs are showing up in larger numbers. Last year, they formed their own networking and support group in Detroit. And this summer, the TechTown business incubator at Wayne State University has been hosting a nine-week program specifically geared toward food entrepreneurs that attracted 22 participants.
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