CONNECTING TO THE TEXTILE SUPPLY CHAIN
Presenter: Laura Sansone
Textile Lab and Parson's New School of Design Instructor Laura Sansone brings us up to date on advances in processing and marketing animal and plant fiber. Laura will discuss the demand for high-end textiles, and apparel and home furnishing manufacturers and designers who wish to source locally "farmed" fibers and textiles.
CO-PACKED PRODUCTS: OPENING THE MARKET BEYOND YOUR FARM AND KITCHEN
Presenter: Heather Sandford
Processing opportunities are on the rise, even for small farmers. Dairy, meat, fruit, veggie, and grain farmers are invited to learn from Heather Sandford about the advantages of third party processing to expand your marketing opportunities for value-added products.
Good Karma for Developing Value-Added Products
Presenter: Gene Olczak
The Good Karma Sauce Company recounts how developing a passion for the "hots" lead to a successful business.
CREATING A SUCCESSFUL RURAL FOOD HUB
Presenter: Jori Wekin
The Hub on the Hill is a unique example of a successful rural incubator kitchen. Join this workshop to learn how the Hub has created unique farm and business partnerships around a shared-use kitchen, adding up to profitability by creating value added food products.
UNDERSTANDING HEMP MARKETS: THINKING PAST THE FARM
Presenter: Chris Cardillo
How do you add value to Cannabis? This workshop will help industrial hemp farmers develop an understanding of the demands of the industrial cannabis market. Chris Cardillo, businessman and cannabis marketing entrepreneur will narrow it down from global to domestic markets. Chris will cover the importance of quality control and processing challenges in gaining a competive edge in the market.
9 MILES EAST FARM: EXPANDING THE MARKET FOR HEALTHY LOCAL FOOD
Presenter: Gordon Sacks
9 Miles East Farm is a farm and food business focused on expanding the market for locally-produced, farm-fresh meals by serving busy consumers with meals prepared, cooked, and delivered direct from the farm. You will want to attend to appreciate the scope of this unique operation and sample some of the delicious products from this farm kitchen operation.
CLEAN AND HEALTHY NEW YORK: WHAT THE LABEL DOESN’T TELL—TOXIC INGREDIENTS PRODUCED BY PACKAGING AND PROCESSING
Presenter: Kathy Curtis
Looking inside the package. What the label doesn't tell us.
PRODUCING FOR A MISSION: MUSTARD SEED N’ MORE
Presenters: Maggie Brewer and James Brewer
Maggie Brewer and James Brewer are food processors and social justice entrepreneurs producing a line of 25 mustards for over 25 years. The bulk of the profits are donated to support mission work both in the United States and in Africa. Join this workshop to learn about building a value-added business.
RESPONSIBLE FOOD PRODUCTION: INSURING FOR SUCCESS
Presenter: Bob Bleistein
Current insurance matters for today's business owner, farmer or food processor. Bob Bleistein will lead you through various models of insurance to address the needs of farmers, marketers and food entrepreneurs. Bring all your questions and expect the correct answer.
FROM BOATS TO BEEF JERKY: LESSONS LEARNED IN GETTING PRODUCT TO MARKET
Presenters: Mike Merwin and Tamara Merwin
Mike Merwin founded Crazy Mike's Beef Jerky after retiring from the Navy to fulfill his entrepreneurial passion of handcrafting a premium beef jerky. Mike and Tamara Merwin will bring their entrepreneurial experiences of the lessons learned and barriers overcome in branding, processing, and distributing Crazy Mike's Beef Jerky.
GETTING ACCESS TO CAPITAL: IF I ONLY HAD A GRANT!
Presenter: Kimberly LaMendola
Kimberly LaMendola is an economic development professional who specializes in grant writing. Kimberly will lead participants through the basics for attacking grant RFPs and choosing the right grant for your proposal, with plenty of time for Q&A. A great workshop for farmers and processors alike.