click to enlarge Kirk Kardashian Mel and Damaris Hall When Damaris and Mel Hall started selling samosas at Vermont street festivals in 1993, they made 30 at a time. Damaris, a trained chef from Kenya, was in charge of the cooking, while Mel, who grew up in Memphis, Tenn., set up the Coleman camp stove and the cash register. Today, as the owners of Global Village Foods in Quechee, the couple have roughly the same roles they had 30 years ago, but the scale is vastly different. With a 12-person staff, the company produces 5,000 samosas and 2,000 bulk entrées and ready-to-eat meals per day — all allergy-friendly, with gluten-free and vegan options.

https://www.sevendaysvt.com/vermont/quechee-based-global-village-foods-brings-authentic-african-cuisine-to-new-england-universities/Content?oid=37038189

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