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Business Development

9/24/15
What do broken lightbulbs, listeria, and deli slicers have in common? Well, for one thing, they were all topics of discussion at the Food Safety for Product Development workshop, a two-night event featuring insightful instruction on how early stage food producers can take their products to the next level, and prevent some major food safety snafus before they occur. Held during the second week of
8/27/15
Supply-chain relationships help producers and get farmers back on the farm. Joe Bossen loves beans. He enjoys growing beans and working with the farmers who grow beans for Vermont Bean Crafters —producers of organic bean burgers, dry beans, and hummish (bean-based hummus). Bossen especially loves making bean burgers and developing recipes for new Vermont Bean Crafters products. These items can be
8/20/15
The Boston Public Market opened its doors on July 30 th , bringing fresh, local food to the people of Boston five days a week and giving them a new opportunity to taste, buy, and learn about the bounty of New England. The 28,000-square-foot Market houses over 35 farmers, fishermen, and food producers from Massachusetts and throughout New England, selling items such as farm fresh produce; meat and
8/6/15
On Monday afternoons at my farm, we scramble to harvest the final fruits and roots for our CSA, and to label and fill bags of herbs for Tuesday restaurant deliveries. We are sunburned, wet-socked, and ready—when we slam the door of the finally full coolbot—to take our boots off and find dinner. I am not always eager to get in the car and drive anywhere besides home. But every other week, once the
8/3/15
On a picturesque, sunny July day, I had the opportunity to get out on the water for a tour of Fox Point Oysters. Located in Little Bay, part of the Great Bay Estuary in New Hampshire, Fox Point Oysters provides fresh, sustainable, and delicious oysters. Behind the farm stands Laura Ward, an artist by training who got hooked on to oyster farming in 2012. The farm currently spans across 1.5 acres,
7/27/15
There’s no vegetable more basic than a potato. This humble, tuberous root crop, Solanum tuberosum, grows in the dark, hidden from view most of the year, and emerges late when the air is frosty. It’s not as exciting as kale, not as exotic as kohlrabi, and even has "relatives" that seem nicer—the sweet potato and the yam. But when it comes to taking our local food system forward in the state of
7/23/15
This post was originally published by Bill Duesing on June 29, 2015. View the original post here . There has been remarkable positive movement toward growing food for people near where they live, which is often called agroecology. Methods used in this local, healthy and sustainable food system model maximize use of local resources, including sun and waste products and minimize use of fossil fuels
7/16/15
Producer cooperatives have had a central role in American agriculture for the past 150 years and are continuing to grow in Maine and the Northeast today. In a producer cooperative, individual producers, such as farmers or fishermen, are owners of the cooperative, which provides services such as marketing, aggregation, distribution, and value-added processing. Producer cooperatives can provide
5/21/15
Cooperatives have long played an essential role in meeting the needs of communities, farmers, and food producers, by bringing together labor, capital, and people’s voices into creating essential goods and services. Cooperatives provide food infrastructure that is needed to feed our communities including milling, processing, preservation, storage, distribution, shipping, and stores. From the early
4/20/15
In July, the Boston Public Market will open on the Rose Fitzgerald Kennedy Greenway in downtown Boston. Lots of cities have public markets – you might be familiar with Reading Terminal in Philadelphia, Pike Place in Seattle, or Chelsea Market in New York City. You might have visited a public market in cities around the world like Santiago, Chile, Modena, Italy, or Old Delhi, India. Public markets

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