On June 10th, Long Beach City Council heard a report from the Department of Health and Human Services detailing their research on the feasibility of the Micro-Enterprise Home Kitchen Permits that could be adopted through a local ordinance. 

In the report, Environmental Health director Judeth Luong detailed their findings, which signaled strong interest from a variety of local stakeholders.

The presentation also addressed potential concerns and barriers that came up as they spoke with health regulators from other municipalities, members of the public, aspiring food entrepreneurs, and other city departments. When pressed on their capacity to follow through on the program by councilmembers, Luong assured them that they are well into the process of preparing a program, and could have permit applications available as soon as January 2026.




In approving the report, the City also moved forward on implementing recommendations to revise the Long Beach Municipal code to clear the way for MEHKOs, and indicated that an ordinance could be brought back to council, and then return to council for the mandatory "second reading," later this summer. 

Speaking up for chefs in the community, "Chef T" Visoth Ouk reminded those in attendance that "Food is love," and has the ability to transcend class and race divisions in society - and community advocates from many different walks of life argued the cultural benefits, the economic need, and the gap that exists between their dreams and a marketable business concept.


​Paxcely Marquez, a CSULB graduate and District 4 resident, remarked that her and her spouse's dream of bringing Moroccan food to market, while carefully and slowly testing their recipes and growing their client base, was best suited to a MEHKO permit program. Angelica, who coordinates the Vendor Justice Committee, reminded council that MEHKOs can also reduce barriers to entry for sidewalk vendors who lack access to commercial kitchens. The coalition urged council to find ways to offset fees, which were estimated to be under $1000, not counting yet to be determined business license fees. Potential MEHKOs will likely lose the opportunity to receive $3000 grants this year through the COOK Alliance's cohort and class, which requires an active program from their local health department. Luong mentioned that LBDHHS will continue to seek statewide Public Health funds in hopes they can be directed toward hopeful entrepreneurs. Aspiring vendors participating in local immigrant rights organization ORALE's programs shared similar concerns and hopes for the program, adding that it's important to be proactive in creating opportunities for immigrant communities to earn income in an increasingly threatening landscape. Visit Youtube for full video of the agenda item!

MEHKO's have been up and running in Los Angeles County, with more than 100 businesses listed on the County's website. Since Long Beach is a City with its own health department, it requires a local ordinance and program in order to opt into the new concept, which was added to the State of California retail code in 2019. 

​Judges included Çağla Bazley, a recent SoCal Culinary Knockout champion and student of culinary management at Cypress College; Vani Murthy, a community nutrition educator and dietitian; Brandi Price, an aspiring food entrepreneur aiming to serve LBCC students; and LaShawn Williams, owner of a plant-based Mexican-Caribbean small food business called Santiago’s.


Category Results

Sauces and Salsas
3rd Place - Candlestick Ravine’s Fire Roasted Green
2nd Place - Exotic Fever Hot Sauce’s Fire in the Hole
1st Place - Candlestick Ravine’s Jalapeño Crema

Ferments
3rd Place - Dynamo Dills’ Dynamite Dills
2nd Place - Peace on Earth Products - Kimchi
1st Place - Dew Drop’s Calamansi Shrub

Baked Goods
1st Place - Pastry Pang’s sourdough Focaccia with carmelized onion and garlic confit

Preserves and Jams
2nd Place - Carol’s Kumquat Preserve
1st Place - Baryo’s Matamis Na Bao (Coconut Jam)

Fruit
1st Place - Carol Houst’s Butternut Squash

Veggies 
3rd Place - Purple Cauliflower from Chef Paul Buchanan of Primal Alchemy
2nd Place - Hybrid Pumpkin from Pastry Pang
1st Place - Potted Celery from Leticia Andrade of Healthy Planet Group

Root Veggies
3rd Place - Golden Beets from Chef Paul Buchanan of Primal Alchemy
2nd Place - Fennel from Gahl Crane at LBO’s Zaferia Junction Community Garden
1st Place - Potted Onions from Glenn Skalland 

Flowers and Bouquets
3rd Place - Purple assorted Bouquet from Sowing Seeds of Change Urban Farm
2nd Place - Nasturtium flowers from Gahl Crane at LBO’s Zaferia Junction Community Garden
1st Place -  Yellow assorted Bouquet from Sowing Seeds of Change Urban Farm

Leafy Greens and Lettuces
3rd Place - Purple Cabbage from Chef Paul Buchanan of Primal Alchemy
2nd Place - Carol Houst’s Escarole
1st Place - Lacinato Kale from Gahl Crane at LBO’s Zaferia Junction Community Garden