The culinary arts offer opportunity to Nevada’s farmers and ranchers to bring new value-added products to consumers. Changing raw agricultural products into something new through processing and packaging can diversify and create new farm revenue.
The Western Nevada College Specialty Crop Institute offers a workshop, “Value-added Products from the Farm,” on Jan. 18, 9:30 a.m.-4 p.m., at the Academy of Arts, Careers & Technology, 380 Edison Way, Reno. Cost is $35 for those registering by today, $45 afterward. Lunch is included. Seating is limited, and registration is required.
Workshop participants will learn about product creation, recipe development and testing, food safety, product labeling, business planning, options for co-packing or commercial kitchen rental and more. The workshop will include a tour of Mrs. Auld’s Gourmet Foods co-packing facility and One World Kitchen commercial kitchen.
Farmers and culinary entrepreneurs are encouraged to attend. Value-added products offer chefs and farmers opportunity to work together to develop new business opportunities.
Featured speakers include industry experts and farmers with hands-on experience in value-added products. Courtney Barnes, owner of Gourmet Rooster and co-owner of Mrs. Auld’s Gourmet Foods, and Sam Harvey of One World Kitchen will discuss opportunities for food processing.
Rod Jorgensen, Nevada Small Business Development Center, will offer business planning advice, and more than 20 years experience working with entrepreneurs and business owners. Rick Lattin of Lattin Farms and Gary Romano of Sierra Valley Farms will speak about their experiences creating successful value-added farm products.
The WNC Specialty Crop Institute is an innovative program that teaches alternative farming methods to local growers. Funding is provided by the National Fish and Wildlife Foundation.
For information and registration, contact Ann Louhela at 775-423-7565 Ext. 2260 or ann.louhela@wnc.edu.