GREENSBORO, N.C. -- Maggie Infield has been making a fermented tea called Kombucha for about two years.
Hooked on its health benefits and bubbly taste, she had more tea than she could drink.
So, the stay-at-home mom started giving some away.
"My family was drinking it and friends were drinking it and saying you should sell that," she said. "But you know, I didn't have a place like this kitchen to make this product."
That is, until now.
Infield is one of 16 entrepreneurs, selected to participate in Kitchen Connects Greensboro.
It's a unique program that brings together food safety and small business training classes with the city's first shared-use kitchens.
For ten bucks an hour, local food entrepreneurs can use the kitchen to prepare their low-risk food items like teas, hummus, and marinades.