I see this issue every day. The Innovation Kitchen model - one that emphasizes small, professionally staffed food processing and business services - can take problems for food entrepreneurs and small farms and turn them into profitable, sustainable solutions.
There's my food trend for 2013. Food entrepreneurs and small farms - start your engines!
This new video was created by the University of Wisconsin Extension for a presentation at this year's Midwest Value Added Conference. Thanks to Greg Lawless for creating this video.
The 2012 Midwest Value Added Conference, La Crosse, Wisconsin. Dec. 12th and 13th, 2012.
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