Christina Lee, Head Photography Editor

A new headquarters and executive director promises to reinvigorate CitySeed’s ongoing mission to support local food entrepreneurs and promote food justice for New Haveners. 

In March, CitySeed — a grassroots organization committed to strengthening food networks — purchased a vacant factory on 162 James St. in Fair Haven for its new headquarters. Along with the new acquisition, the organization also appointed Sarah Miller ’03 as its new executive director in July. With those recent developments, CitySeed looks forward to expanding its support for local farmers, food entrepreneurs and community members. 

After an exhaustive search process, CitySeed appointed Miller as its new executive director. Miller, who also serves on the Board of Alders, has a longstanding relationship with CitySeed. As a lifelong city resident who has frequented the CitySeed’s Worcester Market, Miller sees the market — and CitySeed — as a space to connect with friends and neighbors.

“The markets are not just about food, they’re really about community building,” she said.

As executive director, Miller hopes to strengthen CitySeed’s engagement with the community by expanding its current programs. Currently, CitySeed offers three programs: Farmers Markets, CitySeed Incubates and Sanctuary Kitchens.

Christine Kim ’99, who has served on CitySeed’s Board since 2012, has expressed excitement about the new energy Miller brings to the organization. 

“We are just so fortunate that she is someone that so many people already trust and care and know that she cares,” Kim said. “It is serendipitous, but the right direction and step in terms of our leadership.”

The year-round CitySeed-operated farmers markets are located at Wooster Square, Edgewood Park and Dixwell Q House. The farmers markets serve a dual purpose: provide a space for both local farmers to sell their produce and for city residents to access fresh food options. 

The Worcester Square Market has operated for 20 years and was the first state market to accept Supplemental Nutrition Assistance Program (SNAP) benefits, according to Kaitlyn Kimball, the director of agriculture for CitySeed. 

Now, all three CitySeed markets are among the top SNAP benefits redemption sites in the state, Kimball said. In partnership with End Hunger Connecticut!, CitySeed markets also participate in the Connecticut Fresh Match Program, which allows SNAP recipients to double their purchases of fresh fruits and vegetables at the market. 

Along with SNAP benefits programs, CitySeed’s markets also partake in the Farmers Market Nutrition Program (FMNP), a federal program that funds WIC and eligible seniors for fresh produce purchases. 

“Last year, we had over $70,000 in redemption for those food nutrition benefits,” said Kimball. 

CitySeed also equips local food entrepreneurs with the skills and resources needed to start their own business — from commercial kitchen rentals to lessons on how to apply for food licenses and loans. Around 800 food entrepreneurs have been supported through CitySeed’s Incubate program, according to Vetiveah Harrison, the program manager.

The Incubate program and its offerings have allowed New Haven’s food entrepreneurs such as bakers, caterers and food truck vendors, to grow their businesses and flourish. According to Sheila Cain, owner of Auntie Sheelah’s Cheesecakes, CitySeed played an integral role as an informational resource in the early stages of her baking business. By attending their workshops, Cain learned how to navigate the Department of Public Health and write business plans. 

Aaron Lee, chef and owner of Heartfelt Catering LLC, reported that CitySeed’s accessible and affordable commercial kitchen spaces, as well as the professional network it provides, have fostered his growth and filled a void in the food business landscape. 

“They’ve definitely helped me build my name and brand as a chef,” Lee said. “There’s a scarcity for commercial kitchens, so what CitySeed does is amazing.”

CitySeed’s third program, Sanctuary Kitchens, is a catering business run by immigrant and refugee chefs that formed as a specialized track of the Incubates program. The business also functions as a social enterprise and an employment program, training its chefs in business, culinary and English language skills. 

With the acquisition of the new headquarters, Miller looks forward to growing the three programs with the installment of six commercial kitchens, teaching and community spaces and conference rooms. The addition of new kitchen spaces, Miller hopes, will make it possible for food entrepreneurs to increase their production capacity. 

“If they’re able to have more access to commercial kitchen space and hours, then they can potentially scale up for it to be more like a full-time position,” said Miller. “The main goal here is to provide entrepreneurs with a physical place and services to help their businesses blossom, and then enter the business space in the community.”

Local entrepreneurs Cain and Lee expressed hopes to use the new kitchen spaces upon completion.

For now, CitySeed’s main challenge is raising funds for those renovations. According to Miller, for the renovations to take place, CitySeed needs to raise between five and 10 million dollars. 

The support of the New Haven community is a cornerstone of their fundraising efforts, Miller said.

“CitySeed has a long history of involvement in New Haven so we’re fortunate to have a lot of supporters,” she said. 

The city has also been an important source of aid. Miller noted that the Economic Development Administration has been actively involved in CitySeed’s growth and has been with the organization “from the beginning.” 

Tentatively working on a two-year timeline, Miller hopes to begin construction a year from now.

CitySeed was established in 2004.