Innovation Kitchens to Pioneer 'Virtuous Food Cycle'. Method: Farm to Kitchen to Local Consumers.

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.

Creating a 'smart grid' for regional foods

Not many people know that Wisconsin is now the second largest vegetable growing state in the nation (behind only California) and that we typically plow under (waste) more than 1/3 of the total crop each year. This is  because there is no system or facilities in place to process those foods for year-round use. Some years it’s fully half the total Wisconsin crop. 

It’s crazy dumb - and highly wasteful, especially given all the issues around helping family farms succeed, as well as food insecurity for many consumers.

Our model is upending regional food systems, creating new ways to market and preserve the value of regional foods for all involved.  A common problem with farm markets we’re helping solve is little understood by many consumers. If produce doesn’t sell at these markets, farmers don’t usually have anything they can do with what’s left and it often gets thrown out. 

In our case, we bring fresh local produce to our own markets.  If it doesn't sell but still tastes great, we can take it from our markets to our Innovation Kitchens. My friends there can freeze it, puree it, pickle it, dehydrate it, etc. 

Our system turns great regional foods that would be otherwise wasted - still perfectly delicious and nutritious - into regional ingredients or foods that can be used year round. I’ve been calling it our virtuous cycle. I don’t know of any other regional foods organization that can claim this kind of capacity. 

We're working hard to change the system and wire up a 'smart grid' for regional foods.  We're scaling up and making it work.  Stay tuned.

Innovation Kitchens

The Middleton Produce Market

Our delicious new startup

I've been away from posts about startups because I'm doing one.  

It feels like it's going to be my best effort yet.

One problem we're solving:  How do you create and serve markets for sustainably raised local and regional foods in areas with limited growing seasons?

The solution we're offering:  Help regional family farms find markets for their fresh produce, but also lightly process and freeze so that consumers, restaurants and food service folks can offer delicious local and regional foods year-round.

With the help of an investor dedicated to creating new options for regional and local foods, and a great business partner, we've launched Innovation Kitchens LLC.

I'll continue posting about entrepreneurship and startups, but I'm going to bring our work at Innovation Kitchens into this blog with some frequency.  

My specialty is not just opening new businesses but also utilizing those new enterprises to create new markets that solve real-world problems.

This is going to be a great ride.

As part of this effort we've just opened a unique new produce market located in Middleton, WI.  We'll serve consumers of course, but our Middleton Produce Market will also serve as a 'tasting room' for wholesale customers who can order bulk quantities of local and regional family-farm raised produce for serving on their menus year-round.  If you'd like to see the news from this specific part of our venture you can like us on Facebook at 'Middleton Produce Market' (below).  

This photo is from our first offering - wonderful, juicy local strawberries.  Yum.

Our plan is for the Middleton Produce Market to be the first of many.  I hope to be able to share news about a much bigger venue shortly.

Stay tuned!

Innovation Kitchens LLC.   Web

Innovation Kitchens LLC.   Facebook

Middleton Produce Market.  Facebook

Happy Ninth Anniversary Sustainable Work

Forty+ years of entrepreneurship.  Nine years of writing about it.  I'm whittling away at my goal of helping create a million new small enterprises...

Happy 9th anniversary to our Sustainable Work blog. 

I wrote the first post, What I'm trying to do, 9 years ago working late one night in Dubuque.

This is the 545th post since launching the blog.  

I was doing a startup then and I'm doing one now.  Life is good.

Happy 9th Anniversary Sustainable Work!

Wiring up our startup. 'Good bones' create great bodies of work.

No startup will succeed without continuously building better internal structures - aka 'good bones'.

Without good bones, you've got no body of work.

Our startup was funded in mid February.

I'm proud to say we were selling - live fire in front of customers - in under a month.

Selling is most critical.  However, the heavy lifting for the launch of any startup is behind the scenes.

Wiring up your professional relationships as wisely and quickly as possible is essential.

The key components of good startup structure (good bones) are:

1. Data management - How do you capture, retrieve, and manipulate data?  Is it scalable?
2. Accounting - Who is your CPA?
3. Insurance - Who are your insurance pros? What are your underlying coverages?  Umbrellas?
4. Banking - Who is your community banker?
5. Legal - Who is your lawyer?

I proud to say we've wired in some wonderful new partners.  Pictured is our community banker, Dale Hatfield, at our community banking partner, Farmers Savings Bank.

My startup report:  within about 6 weeks:

1. Our database is now living in the cloud and working on all local devices - firing on all cylinders.
2. We've moved our accounting into a great small business CPA firm.
3. We've got comprehensive insurance coverage including extensive umbrellas.
4. We're proud to partner with a leading regional bank that supports rural business.
5. We've got the right lawyers in the right places for the specific tasks at hand.

When I started writing this blog almost 9 years ago, one of the very first posts I wrote was 'Good Bones'.  I've been through startup and small business fights for decades and the 'Good Bones' list is universal.  I've linked to the original post below.  It's more relevant than ever.

Without good bones, you've got no body of work.  Thanks to our great new business partners!


Good Bones , April 2005

Anyone interested in locally prepared, regionally grown foods and ingredients...

We’ll be exhibiting at the Midwest Foodservice Expo in Milwaukee next week. Anyone interested in locally prepared, regionally grown foods and ingredients should stop by or get in touch. The 2014 growing season is almost here. If your business plan calls for more year-round local and regional foods, we can make your plan work.

Warren Buffet - "I have not, however, made my last mistake..."

Warren Buffet continues to blaze new trails with his proven business model.  (1)  "I have not, however, made my last mistake..." and,  (2)  "..invest ... as you would in a farm."

Growth comes from trying many experiments and from keeping the core mission front and center.  Some experiments don't pan out but the mission thrives.

The Washington Post reported on Warren Buffet's 2014 annual letter and predictions for the economy. 

"Investors eagerly await Warren Buffett’s letter to Berkshire Hathaway Inc. shareholders each year for its plain-spoken insight into the billionaire’s financial strategy and economic predictions. Buffett had plenty of good news to discuss Saturday..."

I love the way Mr. Buffet talks about investing using the model of building a farm:  “So ignore the chatter, keep your costs minimal, and invest in stocks as you would in a farm.”

My favorite takeaway from Mr. Buffet's annual letter is this:  "I have not, however, made my last mistake ......   Not everything works out as planned.”

"Buffet Speaks:   Highlights from his annual letter".   March 1, 2014

Martha's Pimento Cheese - Martha rocks!

Martha's Pimento Cheese is a gift to the world and a vacation to the South for those of us in Wisconsin.

My friend Martha is a fearless entrepreneur with delicious, award winning products you should know. 

Martha’s Pimento Cheese took first place, the Blue Ribbon, and Martha’s Pimento Cheese with Jalapeños took second place, the Red Ribbon, in the 2013 American Cheese Society competition.  

Making scrambled eggs with Martha's Pimento with Jalapenos has been a wonderful way to survive this winter.

Congratulations Martha on all your accolades and thanks for your leadership role developing artisan foods in Wisconsin and beyond.  Forward!

Learn More about Martha's Pimento Cheese at Mighty Fine Food

Innovation Kitchens - Celebrating our new startup!

I'm helping launch the best startup of my life - Innovation Kitchens.

Innovation Kitchens is being built to help develop and grow the artisan food industry. This is a time of great opportunity.

Our company helps create great jobs and opens new markets for regional and specialty foods.

The photo is with friends at the Wisconsin Innovation Kitchen.  We're not only co-workers, but I get to share in their wonderful annual party as the bingo caller.  It's a highlight of my year and this was a great way to celebrate the launch of our new business!

I'll report news of Innovation Kitchens here.  We're not just starting a very cool new business.  I also think we have a good shot at helping launch a big new market.

Innovation Kitchens will be a highlight of my career.  Forward.

The Top Ten Food Trends for 2014 - Consumers and retailers

Our Innovation Kitchen model supports something directly connected with every one of the top 10 food trends for 2014.

The Top Ten Food Trends for 2014 is an ongoing survey published by Facts, Figures and the Future.

The complete article is linked below.

I've taken descriptions from each trend to directly highlight something our Innovation Kitchen model supplies to that trend.

Top Ten Food Trends for 2014

1. The Emergence of the “IndieWoman”: ...look for more brands to offer more semi-homemade meals that use fresh, high-quality ingredients.

2. Better for You Snacking: ... healthier on-the-go offerings.

3. Brands Reach Consumers Locally Through Cause Initiatives: ... brands will find greater purpose in serving the larger community.

4. Click to Cook: ...the ability to select a recipe, order ingredients and check-out directly from mobile devices.

5. Supermarkets--The New Culinary Schools: ... “community cooking centers” where shoppers can collaborate and learn from each other.

6. The Retailer Becomes the Brand: ... shop at a particular retailer because it has good store brand products.   ... consumers will see more private label brands creating new unique products.

7. Rise and Shine--The New Way to Start Your Day: ... convenient breakfast options.

8. Packaging Evolves to Share More with Consumers: ... Using a mobile device, shoppers will learn more about an ingredient or health claim by simply focusing the device on the label to tell where the ingredients come from, who prepared the food, the company’s history...

9. Millenials Make the Supermarket Social:  Next up: “click to buy” for consumers looking to purchase ingredients for a recipe on Pinterest and have them delivered to their homes.

10. International Restaurant Flavors At Home: look for all shoppers to be eating more international inspired foods.

###

We see these trends emerging every week in the work we do.  Farms and buyers are in a great position to supply this significant new demand.

Our Innovation Kitchen network can create high quality regional ingredients that serve every one of these top food trends for 2014.



Top Ten Food Trends for 2014.  Facts, Figures and the Future.  December. 2013