In an effort to boost Madison Black businesses, Ujamaa, a collective of multicultural businesses hold holiday markets throughout December.
The holiday season is crucial for small business owners, but it can often be difficult for those without a storefront, said Tara Wilhelmi, the founder of Ujamaa.
“It takes money to get into a brick and mortar space. You need insurance. It has to be accessed,” she said. “So signing up and letting me do the hard work of advertising allows them to still have access without having to invest more than $25 and what they need for their display and inventory.”
All markets will be held at UW South Madison Partnership, 2238 S Park St., and will take place on December 4, 10, 17 and 18 from 1 to 5 p.m. Interested vendors can still register a booth for $25, Wilhelmi said.
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Ujamaa has been running vendors’ markets for several years. The business collective is part of Each One Teach One, a community recovery and wellness organization run by Wilhelmi. Ujamaa’s goal has always been to provide entrepreneurs with color resources and support, Wilhelmi said. With the holiday markets, Ujamaa hopes to capitalize on growing community support for black businesses.
“We’re trying to capitalize on people talking about black business and black entrepreneurship,” Wilhelmi said. “We’ve been doing this for seven years, but we’ve really seen a lot more interest from community partners and participants over the past two years.”
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Sarah Branch, owner of the Earthly Temptations, a body care company located at 1812 S. Park St., has worked with Ujamaa for two years. .
“It was a really good network for me to pretty much learn the business. So it was like a hands-on experience in Business 101,” Branch said. “A lot of people in the network just gave me advice on the first things I should have like credit card readers, how to set up my booth and how to price my items.”
Sarah Branch, owner of Earthly Temptations, sells body care and self-care products. She has been involved in Ujamaa’s trading network and markets for two years.
SARAH BRANCH
For small business owners, it’s about being visible, Branch said. For this reason, spaces like the Ujamaa Holiday Markets are essential.
“The pop-up markets for the holiday season are necessary because they allow us to network and get exposure in the community,” Branch said. “Some of these companies that are on the pop-up shows, I would never have heard of.”
Ujamaa hopes to eventually open a shared retail space, but for now Wilhelmi is looking forward to the spirit that holiday markets will foster.
“There is so much camaraderie. People share ideas and just advise each other,” Wilhelmi said of the markets. “It’s a space to feel seen and represented.”
Photos: Making turkey pot pie from leftovers
MCT photo gallery of 15 step-by-step images on how to make turkey pies.
Thanksgiving turkey leftovers don’t have to be an afterthought. In a creamy pie, boosted with root vegetables, it might actually taste better than the original feast. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
In a large saucepan, melt 1/2 cup (1 stick) unsalted butter, then add 1 1/2 cups finely chopped yellow onion and sauté over medium-low heat for 10 to 15 minutes, stirring occasionally. occasionally, until tender and translucent. To the softened onions, add 1/2 cup flour and cook, stirring constantly, for 2 minutes. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
Add potatoes and carrots. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
Add 3 to 4 cups diced turkey, leftover turkey or roast half breast, and peas. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
While the onions cook, heat 4 cups chicken or turkey broth until boiling. Add the potatoes and carrots to the broth and cook, 2 to 3 minutes, until slightly tender. Turn off the fire. Using a slotted spoon, remove the vegetables to a bowl. Add hot broth to onions and simmer until thickened, stirring constantly, about 1 minute. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
Crumble 2 slices of crispy cooked bacon and divide between the pies. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
Arrange 2 or 3 sheets on each pie. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
Using a knife or pizza cutter, cut six 5-inch squares. Using a sharp paring knife, cut small leaf shapes from the remaining dough, using the blade to press “veins” into the surface. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
On a lightly floured surface, roll out the prepared pie dough into a 10 x 16 inch rectangle. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
Spoon filling into 6 (8 ounce) ovenproof ramekins or straight-sided dishes no more than 4 inches wide. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
In a small bowl, beat 1 egg yolk with 2 teaspoons of cream. With a small pastry brush or your finger, brush the rim of each bowl with beaten egg yolk, then drape the dough over the filling, gently pressing the rim to seal. Brush the entire surface of the dough with the egg glaze. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
Stir in 1 1/2 teaspoons salt, several freshly ground peppercorns and 1/4 cup heavy cream. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
Stir 1/2 teaspoon paprika into the remaining egg glaze, then paint the leaves with this tinted mixture. Place pies on rimmed baking sheet; this will catch all possible drops. Bake in preheated 350 degree oven for 30-40 minutes, or until tops are golden brown and filling is bubbling. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
Prepare the vegetables: 1 1/2 cups finely chopped onion; 1 cup small red potatoes, diced about 3/4 inch; 1 cup carrots, peeled, diced about 3/4 inch; 1 cup frozen peas. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
Pie perfection with leftover Thanksgiving turkey
Stir to mix well. Check for the correct seasoning. Remove from fire. (Joel Koyama/Minneapolis Star Tribune/MCT)
Joel Koyama
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