Anchi Mei has always been drawn to the intersection of people, place, and purpose. Born in Taipei and raised in the U.S. in a working-class Chinese-American household, she grew up with a deep understanding of the immigrant experience—both the challenges and the untapped potential. That awareness shaped her academic pursuits, leading her to earn a Social and Cultural Anthropology degree from Stanford University before diving into a dual master’s in City and Regional Planning and Landscape Architecture at UC Berkeley. But Mei didn’t want just to study communities—she wanted to build them, too.
Her early career as an urban designer took her across California, where Mei worked on large-scale community planning projects. But the work felt distant. She wanted something more immediate, something tangible. That urge led her to the International Rescue Committee (IRC) in San Diego, where she became the senior program manager for the city’s largest refugee food and farming initiative. There, she saw firsthand how food could be more than sustenance—it could be a bridge to employment, confidence, and community. MAKE Projects was born from that realization.
MAKE, which stands for Merging Agriculture, Kitchens, and Employment, is a 501(c)(3) social enterprise that spun off from the IRC. The organization runs a 12-week program to train refugee and immigrant women for the workforce, equipping them with hands-on experience and the social capital to advance their careers. Since launching in 2017, MAKE has served participants from over 30 countries, combining job training with cultural exchange.
Last fall, MAKE Projects moved from 30th Street to University Avenue, opening MAKE Café, a globally inspired restaurant serving a fusion of flavors shaped by its trainees. “Our menu is a reflection of all this diversity but also a true melding of cultures,” Mei explains. “Our Afghan chicken taco is on a handmade blue corn tortilla with Afghan yogurt-marinated chicken, topped with a Haitian pikliz. It’s a perfect example of how different traditions can come together into something new.”
MAKE also operates a one-acre farm in Mission Valley that supplies its restaurant and supports its CSA (Community Supported Agriculture) subscription program. It gives the community direct access to fresh, local produce while providing trainees with agricultural skills.
Food is the medium, but the real goal is economic mobility. “Every woman who graduates from our program leaves with more earning power, social capital, and the ability to aspire,” Mei says. Take Neimo, a recent graduate who returned to City College to finish her degree in social work after realizing her potential. “She had dropped out before and wasn’t sure what was next. At MAKE, she found the confidence to go back to school and now she’s on track to become a social worker.”
Measuring success has traditionally been tied to job placement rates, but Mei and her team are looking beyond that. “We want to measure earning power, social networks, and long-term career growth. It’s not just about getting a job—it’s about having options and building a future.”
The local community plays a critical role in that future. “Every time someone eats at MAKE Café or joins our MAKE Farm CSA, they’re directly supporting workforce development,” Mei says. “Every interaction at the café is a real-world training experience for our participants.”
MAKE also thrives on partnerships, from local colleges and nonprofits to refugee and women-supporting organizations. “We collaborate on ESL outreach, job referrals, and community events. The more we work together, the bigger the impact.”
Of course, running a nonprofit comes with challenges. “Change is the only constant,” Mei says. “Funding, global conflicts, the economy—we’re always adapting. Staying focused on the mission and having strong community support is what gets us through.”
That mission is expanding. MAKE Projects recently secured a long-term home in Normal Heights near Felton and Adams, behind Yoga Box studio. Over the next few months, the nonprofit will begin fundraising for its next restaurant, including a 3,000-square-foot café with a small garden. The new location will open in 2025, with executive chef Andrew Gerdes (Bouchon Bakery) leading the kitchen.
“A permanent space gives us stability and room to grow,” Mei says. “It means we can plan for the future instead of constantly adjusting to temporary spaces.”
In addition to the move, MAKE Café has a new chef, Renee Fox, who will create an updated, globally inspired menu. The farm will also be open to the public on Saturdays from 10 a.m. to 1:30 p.m., offering the community a chance to engage with the organization beyond the restaurant. “Come eat, see the farm, and get involved,” Mei says. The more people who support us, the more opportunities we can create.”
Beyond skills and work experience, Mei wants participants to leave with something more profound. I want them to see a future for themselves here—not just as workers but as part of the community.”
