SELC's Director of City Policies and Community Currencies, Yassi Eskandari-Qajar, discusses the sharing economy with host Michelle Chan.

1) Janelle Orsi, executive director of the Sustainable Economies Law Center, which hosts regular "legal cafes" to offer free advice for small farmers, food entrepreneurs, and others creating positive alternatives. While their work is localized to California, it's a wonderful model to follow. (See her book, Practicing Law in the Sharing Economy.) @JanelleOrsi

Recent legal and regulatory troubles for companies like Airbnb, Lyft and Uber are alerting people to the fact that sharing isn't always rainbows and bunnies.

If you’re starting (or thinking of starting) a sharing economy company, there’s a very good chance you’ll wonder at some point: ”Is this actually legal?”

When it comes to sharing with others, Janelle Orsi practices what she preaches. Orsi, an Oakland solo practitioner, specializes in a new niche: “sharing law.” She even wrote the book on it: Practicing Law in the Sharing Economy (ABA Books, 2012).

The so-called sharing economy has been described as being about many things: Millennials rejecting car ownership, the environmentally conscious glomming onto the latest eco-trend, broke urbanites who will want all their own stuff again as soon as the economy recovers...

Legal apprenticeships as another path to practicing law.

Assemblyman Mike Gatto (D-Los Angeles) introduces SELC's The California Homemade Food Act (AB 1616) to create a pathway for the legal sale of safe homemade food products -- helping micro food businesses throughout the state prosper, and ultimately foster the healthy/local food movement.

An update on the JOBS Act which was signed into law in April of 2012 and has since been winding its way from general legislation to specific regulation. When finally implemented, the law should make it much easier and cheaper for small ventures to get funding-for-equity from the crowd.

A new state law eases the way for culinary entrepreneurs to legally create and operate food-related businesses in their kitchens, producing homemade edibles for sale to businesses and to the public.