MEHKOs: The Future of Homegrown Food Entrepreneurship

By Penny Ellis

Imagine a world where food, health, and wellness are prioritized. A world where meals are prepared with care, pride, and a deep sense of community. Picture the joy of sitting down with others and sharing the flavors of a home-cooked meal, knowing it’s been crafted with intention. There’s something undeniably special about a well-prepared homemade dish, whether it’s a timeless recipe passed down through generations, or a fresh creation inspired by today’s culinary trends. Imagine having access to meals that cater to specific dietary needs, (such as gluten-free or vegan), or address medical requirements, (such as diabetic restrictions).

That’s where the beauty of MEHKO (Microenterprise Home Kitchen Operations) comes in. These home kitchens create opportunities to foster a more connected community food network. MEHKOs are about more than just satisfying individual appetites — they’re a way for people to cook with purpose, to nourish their neighbors, and to build something meaningful within their communities.

Assembly Bill 626

This is exactly the vision behind Bill AB626, a new food system that supports entrepreneurship and makes starting a food business affordable. Unlike traditional restaurants or commercial kitchens, MEHKOs are limited in the number of meals they can serve at no more than 30 meals per day or 90 per week, making them manageable operations for small-scale food entrepreneurs. In Santa Cruz County, a permit for operating a MEHKO costs $1000, ($470 for a one-time in-home inspection and $530 for the permit itself). This makes starting a MEHKO an accessible option for aspiring cooks. The bill allows home kitchens to operate legally, meeting local health standards while offering meals directly to the public. The goal? To create a culture of food that feeds the community and supports its patrons.

Prior to AB626, California’s Cottage Food Law only allowed for shelf-stable products to be sold — products like jams, pastries, and granola. But with AB626, the door has opened for home cooks to legally prepare and sell fresh, home cooked meals from their own kitchens that meet local regulations. Santa Cruz County unanimously adopted this law in September 2024, marking a significant step forward towards food sovereignty.

One key player in the success of AB626 has been the Cook Alliance, a non-profit organization based in Oakland. They’ve become an invaluable resource for aspiring MEHKO owners, offering an 8-week online program that guides people through the process of opening their own home kitchen business. Graduates of the program even receive $3,000 to get their business off the ground. In our region, several talented cooks are already preparing to launch their own MEHKOs, including three graduates from the San Lorenzo Valley and one from Aptos. Here’s a sneak peek at what’s coming from these inspiring entrepreneurs:

Fika Bakeshop & Kitchen – Ben Lomond

Susan Ortmeyer, the owner and baker of Fika Bakeshop, has been running a successful cottage food bakery from her Ben Lomond home since 2021. In the next few months, she plans to obtain her MEHKO license and rebrand her business as Fika Bakeshop & Kitchen. Fika reflects the Swedish concept of balance and connection, and Susan plans to expand her offerings to include both Swedish and American-inspired comfort food. She also plans to host “fika” gatherings at her home, where guests can enjoy hearty dishes like Swedish meatballs, Danish open-faced sandwiches, cardamom buns and other baked goods she’s been perfecting over the past four years. Learn more at fikabakeshopbenlomond.com.

Raven Ridge Homestead – Boulder Creek

Lynn Brumbaugh and her husband run a unique, farm-to-fork operation on their 6-acre family farm in Boulder Creek. Their menu is based on fresh, seasonal ingredients harvested directly from their own garden. They plan to offer daily takeout meals, including soups, stews, curries, and sheet pan suppers. They will also offer delivery and pick-up options. ravenridgehomestead.com

Kozy Kitchen Supper Club / Boulder Creek 

Penny Ellis, local food & farm advocate, couldn’t be more excited to get cooking! Her focus is on offering nutritional comfort food that utilizes the bounty of our local farms and markets. The menu is an eclectic mix of favorite family recipes and new culinary adventures. She also plans to offer cooking workshops and in-house Sunday Suppers. Check out the weekly rotating menu at kozykitchenclub.com

Skyla Higgins – Aptos

Skyla Higgins, a mother and Culinary Arts teacher at Aptos High School, is passionate about nutrition and cooking from scratch. She wants to get started on a MEHKO so she can bring that knowledge to her students as well as help financially within her own family. She plans to offer locally sourced take-out meals that nourish the body and delight the taste buds. Follow Skyla on Instagram: @skylasfoodadventure

What does this mean for the future?

It means there’s now a legitimate, affordable path for home cooks to start their own business, turning kitchens into micro-enterprises that nourish both the body and the community. At the heart of the MEHKO business model is the idea of local food sovereignty. In a time when big food corporations dominate the market, MEHKOs offer a way to bring food production back into the hands of individuals and families. This is especially important in Santa Cruz County, where local ingredients are abundant due to the region’s Mediterranean climate, and where food movements have historically thrived.

With deep roots in organic farming, Santa Cruz has played a pivotal role in raising the bar for health, wellness, and food justice. UCSC was a pioneer in sustainable farming education, with its farming program being one of the first in the nation. Visionary Alan Chadwick led the charge for organic agriculture at UCSC, laying the groundwork for what would become a transformative movement. Santa Cruz was home to California’s first food bank, Second Harvest, and the Aptos Farmers Market was the first organic farmers market in the country. In 2000, Wild Roots Market became the first certified organic retailer in the United States, and in 1973, the California Certified Organic Farmers (CCOF) became the first organic certification organization in the U.S., setting the stage for the USDA National Organic Program. CCOF was instrumental in advocating federal organic legislation, and their standards became the foundation for national organic certification. This rich history of food innovation, from education to advocacy, continues to shape the way we farm, eat, and think about food today. MEHKO’s are a great fit for Santa Cruz County and never underestimate the power of a good home cooked meal.

For more information on how to start a MEHKO, visit the links below:
Cook Alliance
Santa Cruz Dept. Environmental Health