Renaissance Marin opened their offices in San Rafael in 2012. Renaissance Marin is a project of Renaissance Entrepreneurship Center dedicated to starting & growing local small businesses.
Mission
The mission of Renaissance Entrepreneurship Center is to empower and increase the entrepreneurial capacities of socially and economically diverse women and men, and thereby strengthen our communities through the creation of sustainable new businesses, new jobs, and the promotion of financial self-sufficiency.
Launched in partnership with the Marin Community Foundation, Renaissance Marin provides critical access to training, resources and support services designed to help aspiring and established entrepreneurs achieve their dreams of small business success and financial independence.
Whether you are a retailer, designer, manufacturer, contractor or bookkeeper — in the startup or expansion phase — Renaissance Marin will provide you with the training, tools, resources and networks needed to create your own thriving business.
Located at 1115 Third Street in San Rafael, Renaissance Marin provides office space in our small business incubator as well as drop in co-working space.
Renaissance Entrepreneurship Center
Launched in 1985, Renaissance has served tens of thousands of clients in a wide range of industries – from food, fashion and graphic design to education, technology and healthcare.
We offer small business training and resources at four locations:
Renaissance SoMa, San Francisco (headquarters)
Renaissance Bayview, San Francisco
Renaissance Mid-Peninsula, East Palo Alto
Renaissance Marin, San Rafael
SERVICES:
Classes & Workshops
Renaissance’s intensive business planning and introductory business classes will assist business owners in developing the marketing, finance, operations and management skills needed to write a comprehensive business plan and put you on your path to entrepreneurial success.
Advanced classes and workshops will hone your business skills. Both classes and workshops will give the opportunity to learn from successful small business owners, industry experts, graduates and your peers.
Business Incubator
Business Incubator provides both emerging and established small business owners with a vibrant and supportive community of peers and professionals.
They offer low cost office space, professional consultations tailored to business’ needs, conference rooms and building services to support the daily operations and growth.
Renaissance Marin’s building hosts 11 small businesses in a professional and supportive entrepreneurial community designed to help businesses grow and prosper.
Tenants benefit from a full menu of amenities and services.
Consulting
At Renaissance Marin you will meet other business owners and industry experts who will guide, support and inspire entrepreneur in achieving their business goals.
Commercial Kitchen
Open Workspace
The Open Work Space is a collaborative community of entrepreneurs and those seeking a cross pollination of ideas to improve their concepts whether for business startups, community projects or personal development.
For more information about classes and business opportunity visit http://rencentermarin.org or call (415) 348-6300.
Have you heard of Guest Chef? Guest Chef is a restaurant in Oakland that invites different chefs to cook there. Guest Chef will be featuring chef John Farais for two weeks from Oct 9 through 21 to introduce his very own native edible food menu.
John Farais is a Marin County chef, lecturer, and cooking instructor with a very unique passion. He is one of the few, if not the only, Bay Area chefs who specialize in the history, taste, and promotion of The Americas’ indigenous edible plants. John uses ingredients that are native to The Americas, both North and South America. Although his cooking incorporates American Indian techniques, it is not necessarily American Indian cuisine, nor is John a Native American. John's company is aptly called INDIGENOUS EDIBLES.
John taught himself the natural history of California Indians, ethno-botany and native anthropology before concentrating on indigenous ingredients as food and native cookbooks. It is his goal as a chef, to help diners rediscover our proud, ancient, history of native edibles. This approach has developed a cuisine that combines the historical natives with contemporary tastes, discovering a Real “California Cuisine”.
John has lectured for Slow Food, Oakland Museum, SFSU, College of Marin and California native Garden Foundation.
John has also cooked for Carlo Petrini, the creator of Slow Food International, Actor Peter Coyote, Congresswoman Lynn Woolsey, and many private clients in Sonoma, Marin, San Francisco, and San Jose.
John is a board member of the Museum of the American Indian, Slow Food USA, and Chef’s Collaborative. A portion of his proceeds will go to starting a foundation to help Native Americans regain their heritage food ways, through native plant agriculture, and teaching future generations how to grow, cook and eat whole foods.
Guest Chef is located at 5337 College Ave, Oakland, CA
telephone: (510) 658-7378
website: www.theguestchef.net
John Farais is online at www.indigenousedibles.com
Are you CERT CERTified?
CERT is the Community Emergency Response Team. It consists of volunteers who assist the Fire Department and Emergency Response professionals in case of any major disasters. We encourage all our readers to take a CERT class and BE PREPARED!
If you are a CERT member in Marin County then this announcement is for you:
One of the most consistent comments that we receive after CERT Basic Training is that students would like more hands on exercises, especially in first aid and search & rescue.
We are pleased to invite you to our third Marin County CERT Advanced Training for 2012, which will be held Saturday, October 13th, in San Rafael from 9 am-3 pm. Our training will be held at the old McPhail School off San Pedro Rd., a great location for a simulated disaster!
The exercise will host fire department personnel, emergency management staff and CERT volunteers, who will conduct three refresher mini-sessions in the morning and two disaster simulations in the afternoon. Participants will be able to practice and review basic skills and work as teams during the simulations.
Please check out a brief description of the day, which we've included below. Advance registration is requested so we have enough staff for our exercises. We are limiting participation to 50 so sign up today! There is a place for everyone in CERT and in this exercise.
Oct. 13, 2012
9:00 am Check-in and welcome
9:30-10:30 Disaster Medical Operations
10:30-10:40 Break
10:40-11:25 Search & Rescue
11:30- 11:55 CERT Organization (how to work as teams)
12:00-12:30 Lunch Bring Your Own
12:50- 3:00 Simulations 1 & 2
2:45-3:00 debriefing & thank you's; check-out
Let us know if you'd like to volunteer to help on the day of the exercise.
We hope to see you on October 13th!
For more information or to register:
Tandoori Chicken is a spicy roasted chicken made in a Tandoor and seasoned with spicy yogurt and curry based sauce. Tandoori or Tandoor is an earthen oven used in India. It usually gets very hot, around 800 F, inside it. Tandoor barrel-shaped and run by using coal which burns at the bottom and heats clay interior.
The best substitute for Tandoor will be a closed charcoal grill. You can also use an oven, but it should be your last resort
Tandoori Chicken is also spelled as Tanduri chicken or Tandori Chicken.
Ingredients:
10 pieces of chicken (drumsticks and/or breast with skin removed)
1 cup plain yoghurt
Spices:
1 tablespoon melted butter
1 tablespoon lemon juice
1 tablespoon red chilli powder (adjust according to preference)
1 tablespoon coriander powder
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon cumin powder
½ tablespoon mustard
½ tablespoon garam masala powder
Optional Spices:
A few pods of cardamom, a pinch of saffron, salt to taste
Note: You can also buy ready-made Tandoori Chicken Spice mixture or paste in any South Asian store or ethnic sections of big grocery store.
Preparation:
Mix all spices with yogurt and butter to make marinating sauce.
Prick the chicken and apply the sauce. Cover chicken and marinate overnight inside a refrigerator (at least 4 hrs).
Grill the chicken in regular way. (For better result, apply melted butter to the chicken just before you grill.)
Cook chicken until brownish (or way you prefer)
Serve sliced onion (ring) and lemon wedges with the tandoori chicken. Lemon juice can be sprinkled on the cooked chicken to add zesty flavor.
Indian restaurant Taj of Marin is located at 909 4th Street San Rafael, CA. 94901 Tel #: (415) 459-9555
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