Start a Food Business That’s Built to Last
This course gives you structure, mentorship, and local connections to turn your food business idea into a sustainable, real-world venture.
Food Entrepreneur Accelerator
Sierra Commons' Food Entrepreneur Accelerator program has spent years building the infrastructure rural food businesses need to survive and thrive — offering hands-on training, one-on-one advising, scholarships, and childcare stipends so that passion and a good idea are never sidelined by circumstance. Since October 2024 alone, 55% of participants have identified as members of underserved communities, and the program's impact has been measurable: every $1 invested generates $9.76 in rural economic activity. From cottage food operations and food trucks to brick-and-mortar storefronts and packaged artisan brands, the Accelerator meets food entrepreneurs wherever they are and helps them build something that lasts.
$9.76 returned for every $1 invested — and growing.
FoodX is what that investment looks like in practice. Sierra Commons' culminating public event for the Cultivating Resilient Rural Food Ecosystems grant initiative — supported by the We Prosper Together Catalyst Grant — FoodX celebrates Food Accelerator graduates, connects local food businesses to buyers and funders, and demonstrates what a thriving regional food economy looks like when you give entrepreneurs the right tools and community. Anchoring the Sierra Foothills Food Festival weekend alongside Sierra Harvest, FoodX 2026 will bring approximately 45 food vendors together at the Miners Foundry for an afternoon of tasting, discovery, and deal-making — featuring a VIP lounge, a mock grocery store aisle, live music, and a raffle.
Saturday, September 26, 2026
11:30 AM - 6:30 PM
Miners Foundry - Nevada City
Follow FoodX on Facebook and Instagram:
Meet the makers behind the Sierra Foothills food economy.
FoodX is more than a festival — it's a live demonstration of what a thriving rural food ecosystem looks like, and a platform for program replication, regional investment, and community connection. Attendees will sample and shop from local producers, hear the stories behind the brands, and experience firsthand what 17 years of Sierra Commons' work graduating entrepreneurs and creating jobs has built across the region. Proceeds from the event support Sierra Commons and its ongoing mission to empower food entrepreneurs, reduce barriers to entry, and grow a food economy that reflects and sustains the communities it feeds.
This is what 17 years of investment looks like.
Calling All Food Entrepreneurs
We’re recruiting local food makers, producers, and entrepeneurs to showcase their products and connect with hundreds of engaged attendees at Sierra Commons’ first annual FoodX Expo.
Why Exhibit?
CONNECT
with food lovers, chefs, retailers, and buyers
SHOWCASE
your products and grow your brand
NETWORK
with local businesses and partners
GENERATE SALES
and build lasting relationships
Follow FoodX on Facebook and Instagram:
Vendor Booth Pricing
Table - $150
Indoor / Outdoor Booth - $200
Food Truck Space - $250
Graduate pricing applies to Sierra Commons Food Accelerator / Ignitor alumni.
FoodX 2026 Vendor Application
Who It's For
It’s time to experience the livelihood you’ve always dreamed of. We are here to help.
Do you dream of seeing your food products on shelves at local stores or growing your brand regionally? Want to learn the tools to optimize your business process? Then the Sierra Commons Food Accelerator courses are for you.
Take a deep dive with a cohort of like-minded founders and business owners to learn the fundamentals of starting an artisan food business and scaling for success.
What You’ll Gain
The confidence to launch or grow your business through personalized instruction & support
Clear steps for permitting, production, and pricing
Guidance on budgeting, sourcing, and food safety
Ongoing 1:1 advising through Small Business Development Center
Roundtables with established local food entrepreneurs
Final pitch and graduation showcase
Our efforts are supported by California Jobs First, a state fund created to enable inclusive planning and action across 13 regions in the state towards a more equitable and sustainable economy.
Meet the Faculty
Mani Niall
LEAD INSTRUCTOR, SIERRA COMMONS
FOUNDER, MANI'S TEST KITCHEN
Mani Niall is a chef, baker, entrepreneur, and author of four cookbooks. He founded two successful bakery-cafés, served as Executive Chef for Just Desserts, and now works as a hands-on food R&D chef, helping startups and national brands develop new products. As Lead Instructor and Advisor for Sierra Commons’ Food Entrepreneur Accelerator, Mani brings decades of culinary and business experience to support the next generation of food entrepreneurs.
Robert X Trent
As the founder and Executive Director of Sierra Commons, Robert has taught hundreds of entrepreneurs - helping them plan, launch, grow, and sell their businesses. With a broad understanding of what it takes for companies to survive and thrive, Robert brings his facilitation skills to this course to inspire students to take their businesses to the next level.
robert@sierracommons.org
(530) 265 -8443
FOUNDER, SIERRA COMMONS
Chelsea Bialla
Having spent her career creating, building and investing in the emerging CPG (consumer packaged goods) space, Chelsea brings a unique perspective that connects brand to business strategy. Her expertise in early-stage food and beverage companies is rooted in her hands-on experience as an operator: KRAVE Jerky, SmashMallow, Peckish, and BOBABAM. Chelsea is a creative at heart with an obsession for food, packaging and consumer behavior. She's passionate about helping entrepreneurs translate their vision into something tangible that resonates with consumers the way they intend.
CHIEF MARKETING OFFICER, BOBABAM
Amy Irani
DIRECTOR OF ENVIRONMENTAL HEALTH, NEVADA COUNTY
Susan Leaverton
CALIFORNIA DEPARTMENT OF PUBLIC: HEALTH, FOOD AND DRUG BRANCH
The Food and Drug Branch (FDB) regulates the manufacture, processing, storage and distribution of food products in California. Processors of general food commodities must obtain a Processed Food Registration (PFR) from FDB. A PFR certificate is a firm’s basic health permit.
Susan will share her knowledge about the requirements for your business and how to streamline the process.
Chris Maher
GENERAL MANAGER, BRIARPATCH FOOD CO-OP
Chris Maher is general manager of BriarPatch, a consumer-owned retail food co-op in California and Nevada County’s first commercial building certified by the US Green Building Council’s LEED: Leadership in Energy and Environmental Design program. In addition, he is the former Vice President of the Board of Directors of the National Co+op Grocers, which is a business service co-operative for 148 food co-ops with combined annual sales of nearly $2.1 billion.
Michelle Peregoy-McHugh
MERCHANDISING MANAGER, BRIARPATCH FOOD CO-OP
Michelle has been working in the natural foods industry for over 20 years. Her range of experience is wide, from managing operations to working with vendors and distributors, planning promotions, and vetting products and brands. She enjoys camping with husband and dog and cooking and gardening.
Guest Speakers & Presenters
Reem Hassani
Numi Tea Co-Founder and Chief Branding Officer
At Numi, Reem oversees brand identity, including all packaging design, brand voice, and experience. An artist by trade (including a Diploma d’Arte from Lorenzo de Medici Art Institute in Florence, Italy and an M.F.A. in Arts & Consciousness Studies from JFK University), Reem’s original artwork has been a source of inspiration for Numi’s brand vision and packaging. In 2019, she was honored as one of Progressive Grocer’s Top Women in Business.
Tim Dale
Management and Leadership - Learn from the Masters of Brick and Mortar
Tim Dale’s career is rooted in a deep legacy of hospitality, beginning with his family’s iconic Tahoe City restaurant, Wolfdale’s, which has been a local staple since 1978. He eventually brought that expertise to San Francisco, where he managed some of the city’s most celebrated dining institutions, including Rosalie’s, Prego, and Le Colonial. His influence on the city's social fabric extended deep into the nightlife scene as well, where he co-founded and owned legendary venues such as Eleven11, The Tap Room, and the world-renowned DNA Lounge.
Kara Nielsen
Kara Nielsen is a Food and Beverage Trend Expert who specializes in translating emerging culinary shifts into actionable strategies for CPG, food service, and innovation agency clients. With a Master’s in Gastronomy from Boston University and a background as the education program manager at Copia in Napa, Kara brings a unique academic and practical perspective to her work. Her career in trend forecasting and strategic innovation includes leadership roles at prestigious firms such as CCD Innovation, Sterling-Rice Group, and the UK-based WGSN. Today, she helps brands navigate the future through her "Food Trends 101" sessions, which focus on how cultural trends drive product innovation. You can find her insights and work at karanielsenfoodtrends.com.
Principal, Kara Nielsen Food Trends
Shawn Walker-Smith
Shawn Walker-Smith brings over 30 years of multifaceted experience to his role as a NorCal SBDC Business Advisor with Norcal EATS. A graduate of the California Culinary Academy (Le Cordon Bleu), Shawn has navigated everything from corporate boardrooms to the bustling kitchens of his own venture, TART! Oakland, and the complex logistics of large-scale event food management. Now, as the founder and principal of the consulting firm Local & Launch, he leverages his deep industry roots to empower food entrepreneurs to reclaim their agency. His mission is simple yet transformative: helping owners build sustainable structures so they are running their businesses—rather than letting the businesses run them.
SBDC advisor and food costing expert
Miguel Barreras
Miguel Barerras is a Lending Specialist at NorCal SBDC and a microfinance expert specializing in securing $5k–$100k in capital for startups and early-stage entrepreneurs. With a deep focus on CDFIs and non-traditional lending, Miguel bridges the gap between small businesses and mission-driven funding. He serves as a hands-on growth partner, guiding founders through financial preparation and debt consolidation to ensure they are ready to scale.
Norcal SBDC Lending Specialist
Ahmed Rahim
Ahmed is the alchemist behind Numi’s teas, creating unique, innovative, and delicious blends with his tea’m. Before co-founding Numi, he studied theater and psychology in New York City, then spent a decade living, working and traveling in Europe as a professional filmmaker and photographer. He designed and ran 2 teahouses in Prague, where he learned about tea’s culture, ceremonies, and its many health benefits. He speaks English, Arabic, Czech, French and German.
Co-Founder & CEO of Numi Tea
Jesse Jacobs
Founder of Samovar Tea Lounge & Joyride Pizza
Jesse Jacobs is a visionary entrepreneur and community builder who has spent over two decades crafting spaces for human connection, driven by a simple mission to "make the world a better place." Since 2002, he has led Samovar Tea, evolving the brand from a beloved San Francisco retail staple into a digital-first destination focused on healthy hydration and virtual tea experiences. In 2019, Jesse expanded his mission to the culinary world by founding Joyride Pizza, a venture rooted in the belief that great food is one of the most powerful ways to spark joy and community. Whether through the meditative ritual of tea or the communal delight of a pizza box, Jesse remains dedicated to the idea that thoughtful, artisanal business can be a profound force for good.
Ed Troxell
Ed Troxell is a marketing strategist and the founder of Ed Troxell Creative, where he specializes in helping six-figure coaches and consultants break through the "referral ceiling" by building strategic visibility. A graduate of Sonoma State University and a former Apple employee, Ed leverages over a decade of marketing experience to teach his Just 15™ Authority System, which guides professionals to establish an online presence in just 15 minutes a day. In addition to his private consulting, he serves as an SBA-funded Business Advisor for the Small Business Development Center (SBDC) and is a frequent speaker and podcaster known for simplifying complex technology and video marketing. Through his workshops and mentorship, Ed helps entrepreneurs overcome camera fear and organize their business operations to achieve consistent, predictable growth.
Marketing Strategist
Rachel Zemser
Food Science Industry Consultant @ A La Carte Connections
As a Food Science Industry Consultant at A La Carte Connections, I apply my 30 years of industry experience and dual certifications as a Food Scientist and a Culinary Scientist to assist food businesses of all sizes with their product development, commercialization, and safety needs. I have in-depth knowledge and expertise in various food categories, such as energy bars, gluten-free baked goods, shelf-stable acidified sauces, salad dressings, peanut butter, yogurt, dairy products, food microbiology, fermentation, and cannabis products.
TIM YAMAUCHI
Tim has 30+ years of experience in Strategy Development, Business Innovation Initiatives and Capital sourcing. He has taken a leading role in several successful high growth start-ups and early stage companies. Tim also has been involved in a number of notable Social Enterprises include PRIDE Industries, one of the largest employers of people with disabilities in the USA and the California Asian Pacific Chamber of Commerce, a leader in diversity economic development for CA. Tim is a Certified Public Accountant (inactive) and holds an MBA from Harvard University.
Principal - Inside the Mountain
For Food Entrepreneurs in Nevada County and Beyond
Resource Guide
From family farms and farmers markets to commercial kitchens, food processors, and local restaurants, this directory brings the full landscape of our regional food system into view.
Frequently Asked Questions
Need more information? Look here for answers to some of our commonly asked questions.
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Part of providing a great place to learn and work is attracting diverse talents and ideas. We are happy to provide a limited number of Justice, Equity, Diversity, and Inclusion Scholarships to ensure our classes include people from our community of different races, ethnicities, abilities, genders and sexual orientations.
Empowering Diversity in Entrepreneurship
Are you passionate about entrepreneurship and eager to contribute your unique food offerings to the local economic ecosystem? Sierra Commons believes that diversity, equity, and inclusion are key ingredients to fostering innovation and driving positive change in our community.
Embark on a transformative journey with our Food Accelerator Course, where creativity and core values meet business acumen. To ensure a rich tapestry of voices and experiences, we are thrilled to announce our Justice, Equity, Diversity, and Inclusion (JEDI) Scholarships, inviting aspiring entrepreneurs from all walks of life to join us.
Why Apply for Our JEDI Scholarships?
Inclusive Learning Environment: Experience a supportive and inclusive learning environment that celebrates diversity, enabling you to thrive and contribute authentically.
Mentorship from Industry Leaders: Connect with seasoned mentors and industry leaders committed to guiding you on your entrepreneurial path, providing invaluable insights and networking opportunities.
Financial Support: Break down barriers by accessing our JEDI Scholarships, designed to make this transformative course financially accessible to a diverse range of aspiring entrepreneurs.
Networking Opportunities: Build lasting connections with a diverse cohort of fellow entrepreneurs, fostering collaboration and community-building.
Skill Enhancement: Acquire practical skills and knowledge essential for launching and scaling your business, from concept development to marketing strategies.
See the next FAQ question for application information and contacts.
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How Do I Apply for the JEDI Scholarship?
Send an email to info@sierracommons.org with “JEDI Scholarship” in the subject line at least one week before class begins. Share your business idea, and your unique story - highlighting how your background and life experiences contribute to the rich tapestry of products, perspectives, and offerings we aim to nurture in our Accelerator Course. If possible; send at least one reference from teachers, mentors, or professionals who can speak to your suitability for the scholarship; and any supporting documents that represent your need.
Important: Students awarded the scholarship should be prepared to pay $99 of the standard tuition. We are here to support you and no one will be turned away for lack of funds.
Don't miss this opportunity to turn your dreams into reality. Apply now and be part of a community that believes in the power of diversity to shape the future of food entrepreneurship in our abundant and creative region.
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We know that life can be busy and some folks with families could use extra support to make their Food Entrepreneurial dreams come true. Sierra Commons now has Childcare Stipends available to support class attendance and help make the most of your classes. Email at info@sierracommons.org for details on how to apply for a childcare stipend.
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Yes. however, there are specific topics that address the needs of food product businesses. We hope that caterers and restaurants consider exploring adding retail products to their offerings. And if there are particular topics you’d like covered, please let us know. We adjust content once registration is closed to best meet the needs of our students.
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Nope. When students from different stages in their businesses get in a room together, we all learn a little better.
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We are working on integrating a hybrid option where students can participate in-person or online. We will keep you updated about this as we get closer to the start of the first course. For now, if you miss a class we will record the sessions and you can listen at a later date.
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We can only refund a cancellation if the course remains full. If you know of someone who would like to purchase your seat in the class, great! We can refund you within two weeks of cancellation.
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Of course. But we no longer accept chicken or duck eggs.
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