Value Added workshops


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Good Planning Built on Legal Structures Lead to Great Outcomes
New York Small Scale Food Processors Association (NYSSFPA) Intensive

Level: Advanced
Presenters: Megan Harris-Pierro and Beth Linskey
Date:

Learn from a NYSSFPA farm/food specialist attorney, Megan Harris-Perro and her client, Beth Linskey on how to structure, develop, sell and buy an existing and profitable business.

 

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The Art of Running a Healthy Kitchen Incubator

Level: Advanced
Presenter: Kathrine Gregory
Date:

Kathrine Gregory, NYSSFPA President and founder of the national consulting firm Mi Kitchen Es Su Kitchen® talks about how to take the kitchen incubator concept and make it a reality; something that will support the growth of the foodpreneurs in your region. Gregory will cover the many factors involved in creating a self-sustaining facility; the size and design of the kitchen; the supportive services, and most of all knowing how to market both the facility and the foodpreneurs who are manufacturing there.

 

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Food Systems: Adding Value to Local and Regional Economies

Level: Advanced
Presenter: Kimberly LaMandola (Regional Development Coordinator & Food System Projects Manager, Southern Tier West)
Date:

The power of food systems isn't fully understood or leveraged by local officials and key leaders, including farmers and food producers. Do you know how to work with local economic development leaders to leverage its full potential? This session will review the strategies for working with economic development leaders to keep agriculture and food production prioritized in regional plans.

 

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NYSSFPA: Panel Discussion

Level: Intermediate
Presenters: NYSSFPA Members
Date:

NYSSFPA Members will conduct a Q&A Panel Discussion.

 

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American Charcuterie and Artisan Cheese: On the World’s Stage

Level: Intermediate
Presenter: Jeffery Roberts
Date: 

Americans are enjoying a renaissance of extraordinary fermented foods from bread to craft beer and artisan cheese to pickled vegetables and charcuterie and salumi. From local to regional and national markets, a sophisticated demand exists for quality value-added products. Jeff Roberts describes and explains the millennia-long history of fermented foods and through a tasting, highlights the diversity of New York-made cured meats, artisan cheeses, and craft beers. Since we eat with our eyes and often make assumptions about labels, the tasting will be conducted blind. Participants will learn about the history and culture of preserved products and contemporary producers, while enjoying a pairing of meat, cheese, and beer.

Space is limited!

 

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Beyond Wool: Developing a New York Textile Supply Chain

Level: Intermediate
Presenter: Laura Sansone
Date: 

Is there a potential market for animal and plant fibers in America? There are an increasing number of New York designers interested in restoring clothing and textile manufacturing to our region. Designers understand that the restructuring of regional production systems can provide opportunities to mitigate global supply chain problems such as; environmental issues related to climate change, human rights abuses in factories and the economic fracturing of rural communities. Learn more from Laura Sansone, owner of Textile Lab and Professor at Parsons New School for Design, about the ongoing efforts and research underway to rebuild the NYS textile supply chain. Q&A Session will follow and Laura will have samples of textile and apparel products that are designed, sourced and manufactured in New York.

 

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From Boats to Beef Jerky

Level: Intermediate
Presenters: Michael Merwin and Tamara Merwin
Date: 

How a former U.S. Navy Submariner brought his Handcrafted Beef Jerky to market with the not so crazy idea of using marginal cuts of beef from Crazy Mike!

 

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Value-Added Food Production: Insuring Food Safety and Working with a Co-Packer

Level: Intermediate
Presenter: Amanda Hewitt
Date: 

NYSSFPA's Amanda Hewitt of SUNY Mooresville's Nelson Farms will explain how to insure food safety and how to work with a co-packer to produce your line of value-added products.

 

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Singer Farm Naturals

Level: Intermediate
Presenters: Tom Szulist and Vivian Szulist
Date: 

Adding Value through health, from cherry juice concentrate to organic garlic

 

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Adding Value with Organic Herbs

Level: Beginner
Presenter: Karma Glos
Date: 

Join NOFA-NY organic farmer and herb grower Karma Glos of Kingbird Farm in learning how to maximize profits from a niche market.