Disaffected desk jockeys like to dream that the path to professional and personal salvation is paved with homemade jams and winsomely labeled pickled beets. And given that every other week seems to bring news of some Brooklyn Flea breakout, who can blame them? Fortunately, Brooklyn Based is intervening with a panel discussion designed to provide a wake-up call to aspiring artisans.
Called “Rolling in Dough or No?” the discussion will pivot around the question of “how profitable is the artisan food business?” Its panelists will be able to provide uniquely well-informed answers: P&H Soda Co.’s Anton Nocito, Robicelli’s Allison Robicelli, Sweet Deliverance NYC’s Kelly Geary, Red Hook Lobster Pound’s Susan Povice, Roberta’s Chris Parachini, and McClure’s Pickles’ Bob McClure will all be participating.
The event will take place on April 27 at the Brooklyn Brewery, and the $5 admission will include one free beer, a perfect antidote to the difficult truths its panelists will likely impart.
This article from the Village Voice Archive was posted on April 11, 2011