Vermont Food Venture Center, Hardwick and Pete’s Greens Farm
July 14, 4:00-6:30pm, $20 NOFA & VVBGA members, $30 non-members: http://nofavt.org/annual-events/summer-workshops
Value-added processing for farm operators is an exciting arena; but depends heavily on volumes, food safety and good systems. This workshop will review the big picture of regulatory compliance and food safety considerations, and provide a tour of the Vermont Food Venture Center, led by Sarah Waring and Connor Gorham, with industrial kitchens set up with equipment, tech assistance and trainings. It will also tour Pete’s Greens on farm operation in Craftsbury, where their farm kitchen provides the cooking and processing for value-added products direct to consumers.