She is a graduate of the Natural Gourmet Institute in New York City, and apprenticed under the worker - ownership of Three Stone Hearth in Berkeley, California, the first community supported kitchen (CSK) of its kind and has
experience managing
farmer's markets, working with a variety of artisan food producers, in restaurants, business management and organizations promoting
urban food sustainability, local food economies and seasonality.
This paper reviews the
experiences gained and lessons learned in action oriented studies on the credit and financing opportunities and constraints for
urban farmers and related SME's in the 17 cities participating in the RUAF Cities Farming for the Future programme.