Market Access Fund
The Market Access Fund provides grant money to reduce financial hardships to current BIPOC market participants.
The Market Access Fund supports Black, Indigenous, and People of Color (BIPOC) farmers, food producers, and artisan entrepreneurs in building sustainable businesses, expanding market opportunities, and strengthening local food systems. Designed for current AIM market participants within their first five years at our markets, the Market Access Fund helps reduce financial barriers by covering up to $4,500 in costs.
How the Fund Supports Producers
Eligibility Criteria
6 months of market registration and stall fees
Consulting and support services
Tailored training in marketing, business finance, and agricultural best practices
$2,500 stipend for any market-related costs, such as tents, booth signage, online marketing, organic certification(s), health department fees and other critical but sometimes hidden costs of starting and expanding a food-related business
Must self-identify as BIPOC (Black, Indigenous, or Person of Color). We trust the self-identification of applicants’ race, ethnicity, and heritage.
Have been accepted into one or more of AIM’s farmers markets (excludes commercial or non-profit applicants).
Are within the first five years of participating in any AIM farmers markets.
Can demonstrate practices and positive engagement with their community that align with AIM’s mission.
Market Access Fund participants also receive mentorship with an established farmers market participant or Small Business Development Center advisor and become members of a community of like-minded entrepreneurs to help support them on their journey.
We strive to make our farmers markets more inclusive by easing the financial burden for BIPOC vendors starting their businesses. This helps farmers markets better reflect the diversity of our food and farming communities.
Applications for the Market Access Fund open once a year in the fall and are reviewed by an external panel of BIPOC community members.
Meet Our 2026 Cohort
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Alejandro Salazar
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Alicia Waters
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Carlos Salgado
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Chen Huang
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Dalene Dematteis
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James Hong
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Maria Zavala
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Nirali Maru
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Sayaka Tani
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Vineeta Chand
Impact Since 2022
$46,000
$29,000
72%
The MAF has provided a total of $29,000 in business stipends as of January 2025.
The MAF has waived a total of $46,000 in market registration and stall fees.
Many of these entrepreneurs are now poised to expand their businesses, creating even greater impacts within their communities and our food system.
72% of all MAF participants remain active in at least one AIM Farmers Market.
Stephen Cajilig, Golden Morsels, 2023 Cohort
“I used the Market Access Fund to improve the display of my market booth and hire staff so that I could start expanding. The funding impacted where I am now in my business because I was able to add a second farmers market and develop my website.”
Roselle Capili, Mac’d With Love, 2022 Cohort
“The MAF funding was a self-esteem, as well as a financial, boost—especially as a new business. We used the funding to cover permitting and improve our signage at markets.”
Tatiana Thomas, owner of Josephine’s Southern Cuisine, 2023 Cohort
“I loved the part where I did not have to pay the money back—a grant and not a loan. Money that I could put towards my business and not have the burden over me to pay it back.”
Market Access Fund Alums
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Meaza Haile, 2024 Cohort
Grand Lake MarketArtisan-crafted garments proudly made in the USA.
8 AM fashion is an artisan driven studio. We believe there is a balance between style and comfort. Our fashion is created from well selected fabrics from around the world and hand crafted in the Bay Area. Our mission is to merge different world cultures through fashion.
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Annie Wang, 2023 Cohort
Ships nationwideSustainable Asian pastries. Rebranded to Little Moon Bakehouse.
The vision for Little Moon Bakehouse is to capture the magic of traditional Asian bakeries in an eco-conscious way.
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Alberto Mendoza, 2025 Cohort
Alberto grows organic produce and is in the farmers market because he likes to grow different kinds of vegetables like carrots, peas, and celery. He likes organic farming because it is healthier for children, young people and adults - for everyone! He has four kids and it is important for him that they eat organic vegetables for their health - he hopes that every child has the opportunity to eat healthy organic food.
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Sheila Hilliard, 2025 Cohort
The Original Spice blend (a family secret recipe) was created over 40 years ago by Ken Wheeler. After he passed away, the family decided to bottle for resale. The name was chosen because Ken and his brother-in-law Elwood Williams would refer to each as the “Boss” while preparing BBQ for all the family gatherings in Clearlake, California. Over the years, Boss Seasoning has evolved into an all-spice seasoning. Our newest blends, Mexican Gourmet and Mesquite Blends were created by Michael Cutliff.
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Rachel Russell, 2022 Cohort
Clement St. and Grand Lake MarketsGranola from the Town, Made for the Globe.
Chestnut Street Granola is a family owned and operated business located in Oakland, California.
We produce high quality artisan granola inspired by flavors enjoyed around the world.
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Isaiah Powell, 2022 Cohort
Started their own marketIt is the mission, duty and purpose of Dragonspunk GRO to apply the methodologies of environmental rehabilitation to meet the challenges of food insecurity, urban blight, environmental injustice, soil depletion, carbon footprint reduction, community building, plant and animal habitat restoration.
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Andre Thomas, 2024 cohort
Newark MarketDré Jams & Jellies, nothing fake or phony. We use the best fruit in the world, grown in the sunny "Golden State" of California, "God's Country!" God Is great and, our jams are delicious!
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Sway Soturi, 2023 cohort
Clement St. and Grand Lake MarketsForest & Flour makes delicious, wholesome food that is safe for people with food allergies and sensitivities to enjoy. Gluten free. Dairy free. Soy free. Corn free. Peanut free.
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Giovanna Rodriguez, 2023 summer cohort
Thursday MarinDoughnuts and seasonal pastries.
All doughnuts are made with love. The dough its self is a two day process. When ready, its then portions, rolled, proofed then fried. Once cooled, we toss it in a cinnamon-sugar mix then filled with the desired filling. We hand-make all the fillings (besides Nutella) by using the best quality ingredients out there. -
Stephen Cajilig, 2023 Cohort
Stonestown MarketBig Cookies. Small Bites. Golden Smiles.
Our goal is simple: make REALLY good cookies with straightforward ingredients to satisfy those sweet tooth cravings. When baked, our cookies come in different shapes and sizes, but each flavor is distinctly unique - just like you! Baking is our passion and cookies are the medium through which we share that with the world.
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Elliott Johnson, 2024 cohort
Hayward and Grand Lake MarketsSmall-batch seasoning company packing superior quality, high oil content herbs and spices for maximum flavor and aroma. Goldi’s Gourmet Spices believes in providing a superior product for a reasonable price along with exceptional customer service.
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Sade Adeyemi, 2025 Cohort
Sade (Shah-day) Adeyemi is an herbalist and healer committed to helping people feel more joyful, healthy and confident in their own skin. As the Herbal Alchemist, she's formulated an organic skincare line powered by plants that is accomplishing just that. These fragrance-free, non-toxic products are an indulgent invitation to connect more deeply with our bodies, our selves, and the natural world through loving acts of intentional self-care.
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Celsa Ortega, 2025 Cohort
Celsa grew up farming as a way to feed her family, and turned it into a business to financially support herself and her family. She saw it as an opportunity to improve her economic situation while honoring the wisdom of her ancestors. She comes from a lineage that values hard work and maintains a deep connection to the land and nature.
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Tatiana Thomas, 2023 Cohort
Hayward MarketSpecializing in traditional southern food.
Read AIM’s full profile: How Tatiana Thomas Started Josephine’s Southern Cuisine from Scratch
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Yuko Kaneko, 2024 cohort
Thursday Marin, Point Reyes MarketsJapanese home cooking + private party + catering + event + farmer’s market
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Imani Glover, 2022 cohort
The Lemonade Bar specializes in fresh squeezed lemonade and organic handcrafted frozen lemonades.
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Roselle Arianne Capili, 2022 cohort
Newark MarketSmall batch, custom macarons.
Read AIM’s full profile: Racial Equity Fund Spotlight: Roselle Capili
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Curtis Aikens, 2025 Cohort
As one of the original celebrity chefs, Curtis Aikens has educated and entertained food lovers since 1988. A Food Network pioneer and a regular cast member of ABC's Good Morning America.
Chef Curtis dispenses more than just food-related advice and recipes; he is a passionate advocate for literacy and a champion leading the charge against diabetes.
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Meera Deveriya, 2024 cohort
Newark MarketBest quality almond halwa delights. Indulge in almond-centric desserts made with premium, real ingredients—no artificial flavors. Enjoy gluten-free options and the artisanal touch of handcrafted, small-batch treats.
Rebranded to Desserts N Delight.
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Comfort Asobo, 2023 cohort
Grand Lake MarketInspired by Cameroonian roadside eateries
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Baltazar Caballero, 2025 Cohort
Baltazar was born in Oaxaca and his parents used to have a bit of a garden. They planted and ate what they grew. When he came here he was a farm worker in the strawberry fields. His dream was to have a house for his parents and give back. They used to always care and love him and always gave him something to eat, even when they had no money. So he started this company and his parents are not working anymore. He retired them and you might see them around the farmers market. His company is doing good thanks to all of you who supported him.
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Darren Oyobio, 2023 Cohort
Thursday and Sunday Marin MarketsCold-pressed juices with optional seamoss infusion.
Read AIM’s full profile: Mossed Juicery
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Nadia Montoya, 2024 cohort
Thursday Marin, Stonestown, Point Reyes MarketsOur mission has been to create a sweet combination of flavors and ingredients of good quality, to be able to offer our customers satisfaction.
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Reggie Borders and Nicole Felix, 2022 cohort
Grand Lake MarketMoist and rich pound cakes.
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Jamil Burns, 2022 cohort
Clement St. and Grand Lake MarketsRaised Roots is a Black-owned farming company based in the San Francisco Bay Area.
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Andrea Morelos, 2025 Cohort
Seasonal Sweets is a Bay Area based business that offers delicious treats and refreshing iced coffees. Known for their fluffy mini pancakes, they offer a variety of toppings, from fresh fruit to rich syrups, allowing guests to customize their sweet experience. Owner Andrea Morelos knew from an early age that she wanted to create a business. “When I had the idea of creating a snack cart business, I knew I had to act on it and see how far I could go with it,” says Morales. With a focus on high-quality ingredients, SeasonalSweets creates unforgettable moments through their treats.
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Scott Chang-Fleeman, 2022 cohort
Business closedShao Shan Farm is a 5-acre farm in Bolinas, CA, that grows organic Asian heritage vegetables.
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Charles McDonald, 2025 Cohort
Gibran McDonald is a former school/prison yoga teacher and herbalist from Oakland, CA. In the year 2000 he travelled to Morocco and had unforgettable experiences with their incredible teas. A few years later he was exposed to yoga and its sister science of Ayurveda which includes herbalism. These two influences became the foundation for Sip to Live Herbal Teas, which creates loose leaf tea blends that range from herbal to respectably caffeinated. Gibran has been creating and refining these blends since 2007 and became a certified yoga instructor in 2014. Sip to Live’s goal is to provide the community with incredible teas that inspire people to learn more about herbs.
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Everardo Solorio, 2023 summer cohort
Grand Lake, Stonestown, Sunday Marin MarketsAt Solorio's Organic Farm somos tu vecinos here to help produce a strong community, providing you with nutritional, fresh food options grown with tradition, experience, and at a very good price. Our story is one of hardwork and commitment and one that adds to the value we hold when producing goods to feed to your families.
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Teyonna Allen, 2023 summer cohort
Cakes & Cupcakes, a sweet taste of heaven in every bite!
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Deborah Michail, 2025 Cohort
Tavus Foods was founded by Debb Michail with the mission of sharing the cherished culinary traditions of her big, beautiful Persian family. Over the years, Debb has had the privilege of working in some of California's most highly acclaimed restaurants, delighting taste buds as a private chef around the globe, and even selling out a series of fire-cooked, communal pop-up dining experiences in Los Angeles. She is thrilled to introduce Tavus Foods, a very personal expression of deliciousness from her family and heart, in honor of her great-grandmother Tavus, the matriarch of her family who lived to be 102 years old.
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Bria Hutson, 2023 cohort
Grand Lake MarketPlant-based made EASY. No soy, no nuts, no gluten.
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Adjowah Brodie, 2024 cohort
Grand Lake, Thursday and Sunday Marin MarketsThe Weekend Store offers a progressively designed, hand-made collection of exceptional home goods, clothing, and accessories for people who celebrate individuality, champion social justice, and appreciate wit.
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Li Xu, 2024 cohort
Newark MarketHandcraft silky coconut pudding & drinks from fresh fruits.
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Eleuterio Zarate Salinas, 2025 Cohort
We are a family farm located in West Marin County, CA. We grow a variety of fruits, vegetables, and herbs. Everything is hand picked, fresh and packed.