Our work is helping to break new ground in local/regional
foods commerce. For new models to
work, regional foods need to be safely
stabilized and stored for year-round use. Without this step, food, resources and opportunities are wasted.
The Times of Mineral Point (WI), just published a good story on our work in their July 2014 issue. It was titled, "Innovation Kitchens to Pioneer 'Virtuous Food Cycle'. Method: Farm to Kitchen to Local Consumers."
Here's a quote, "Rick Terrien believes that by combining the capacities of regional farms with the output from a professionally managed commercial kitchen, and adding a retail outlet for food sales, new opportunities for business development will spring up."
Innovation Kitchens to Pioneer 'Virtuous Food Cycle. The Times of Mineral Point.
