Saturday, April 21, 2012

Upcoming Workshops at The Battenkill Kitchen

Are you a farmer who has extra product year in the field or hanging on trees each growing season and want to maximize your businesses income by processing the product in to a value added product? Do you have a special recipe everyone tells you should bottle and sell? Food manufacturers, small-scale processors of specialty foods, and farmers interested in value added processing or any one interested in starting a small-scale food manufacturing business may want to attend these upcoming workshops.

On Friday, May 18, the Recipe to Market workshop will be held at 9:30 am. to 3:30 pm at Proudfit Hall on Route 22 in Salem, Washington County. The workshop will provide future food entrepreneurs with knowledge of critical issues needing consideration before launching a food manufacturing business. Participants will obtain a good grounding in food business basics, and a road map pointing to where you need to go before launching that business.
On Saturday, May 19, the Good Manufacturing Practices for the Production of Acidified (Pickled) Foods workshop will be held at 8:30 am to 4:00 pm at the Battenkill Kitchen, Inc. on 58 East Broadway in Salem, Washington County. The workshop will provide hands-on practical training designed to provide current and future small processors with the basic elements needed to understand the main processing steps, critical control points and record keeping to safely manufacture specialty food products for the marketplace. Both technical information and practical training will be demonstrated by the production of BBQ-type sauce and pickled vegetables at the workshop. This is a hands-on workshop with lab exercises.

The workshops are presented by the NYS Food Venture Center, Department of Food Science & Technology at Cornell University. The workshops are hosted by the Battenkill Kitchen, Inc and Cornell Cooperative Extension Saratoga & Washington County. Registration for each class is $50 and includes materials. Participants should bring their own lunch. Snacks and refreshments will be provided. Workshops are limited in size and the deadline to register is May 11. For more information about the workshops and the Battenkill Kitchen visit www.battenkillkitchen.org or call Trish Kozal at 518-854-3032 or Steve Hadcock, Cornell University Cooperative Extension at 518-380-1497.

About The Battenkill Kitchen

The Battenkill Kitchen is a not-for-profit 501 (c) (3) organization and operates as an educational kitchen facility whose goals include: To provide educational seminars and instruction in the areas of food preparation to local farmers and food producers; To provide area residents information and educational assistance in the creation and packaging of food products; To use the kitchen as a teaching platform to educate local school children about food; To provide the community with a kitchen to be used for community events.

About the Northeast Center for Food Entrepreneurship

The Northeast Center for Food Entrepreneurship (NECFE) started as a joint effort to expand the activities of the NYS Food Venture Center at Cornell University and the Center for Food Science at the University of Vermont, and was funded in part by Fund for Rural America/CSREES/USDA from January 2000 to January 2005.

Currently, NECFE activities are carried out by the New York State Food Venture Center (NYSFVC) with support from the New York State Agricultural Experiment Station and the Agriculture Innovation Center grant. The NYSFVC, which began operations in 1988 under the direction of Dr. Donald Downing, was an extension program of the Department of Food Science & Technology at Cornell University funded by New York State. The Venture Center provided technical assistance on food manufacturing issues to entrepreneurs and food companies by drawing on Cornell experts, links with the FDA and USDA, and the professional knowlege of the center director and extension support specialist. In over a decade of work, the NYSFVC fielded more than 2000 requests for assistance and helped to establish 450 new food manufacturing businesses.

About Cornell Cooperative Extension

Cornell Cooperative Extension is a key outreach system of Cornell University with a strong public mission and an extensive local presence that is responsive to needs in New York communities. The Cornell Cooperative Extension educational system enables people to improve their lives and communities through partnerships that put experience and research knowledge to work.

The nationwide network of Cooperative Extension programs began in 1914 as a means of applying land-grant university research in understandable and useful ways to farmers and rural families. Today, Cooperative Extension serves urban, suburban, town and rural areas by offering programs in five broad areas: Agriculture & Food Systems; Children, Youth, & Families; Community & Economic Vitality; Environment & Natural Resources; and Nutrition & Health.

Cornell Cooperative Extension operates on the Cornell campus through the leadership of faculty and staff in departments in the College of Agriculture and Life Sciences and the College of Human Ecology, with contributions from the College of Veterinary Medicine.

Cornell Cooperative Extension Associations and the New York City office provide 56 portals to Cornell University. Extension educators in these locations form powerful community-university partnerships with the Cornell campus, and involve local constituents to address the issues and concerns of New Yorkers.


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