Hi All –
Exciting news! The new edition of our Locally Grown Guide is now available! Just click on the cover below to check it out. Or look in today’s edition of The Rutland Herald for a copy.
If you’d like copies to have available to your customers, or would like to help us distribute this valuable resource, please get in touch at firstname.lastname@example.org.
Do you want to advertise or list your business in our next guide? Let us know email@example.com.
The Sustainable Farmer retail store is seeking shelf-stable products from local vegetable growers that could be sold in our retail store in Windsor, Vermont.
We do not sell fresh produce. Rather, we are interested in finding local, sustainable suppliers of canned beets, beans, pickles, carrots, etc. Farms need to demonstrate that they have food safety safeguards in place during processing and that they can be a reliable supplier over the summer/fall.
The Sustainable Farmer is located next to the Harpoon Brewery in the Artisans Park (www.artisanspark.net) and get over 100,000 visitors per year. Our store is a showcase for local farm products (cheese, honey, maple) with a special emphasis on farms employing sustainable production practices. Our goal is to grow the market for sustainably produced farm products and increase the consumers awareness about sustainable food production.
For more information, please visit www.mysustainablefarmer.com.
Please direct all inquiries to firstname.lastname@example.org, 802-674-4260.
If you’re looking for new wholesale markets check out FarmersWeb.
Click here to visit the FarmersWeb site.
Jennifer Goggin, CEO & Co-Founder of FarmersWeb was just profiled as the latest Gastrognome on the Good Food Jobs blog The Gastrognomes, click here to read more about Jennifer and her company.
Please join RAFFL & NOFA-VT for a lunch hour discussion on scaling up for schools & institutions
April 2nd 12:30-1:30 pm, lunch provided!
RAFFL Office Conference Room on the third floor of The Opera House 67 Merchants Row, Rutland
We’ll talk about:
- Getting your foot in the door with school & institutions
- Making it make sense for your business
- Identifying the services available to help you
Still interested? Please email Garland (email@example.com) to RSVP for the session.
The Intervale Center Presents,
Selling for Success
Marketing to Local Wholesale Markets
A Workshop for New and Beginning Farmers
Date: Thursday, March 28, 2013
Location: Gardener’s Supply Company, Intervale (Tomato Room)
Are you a new or beginning farmer interested in selling to independent grocery stores and/or restaurants?
Join Sona Desai of the Intervale Food Hub and Mark Fasching of Jericho Settlers’ Farm to learn if selling to these markets is right for you.
We’ll help you learn the personal, production, financial, and marketing skills needed to sell to local wholesale markets, as well as how to begin and improve sales.
Sona will speak as a buyer for the Intervale Food Hub and a market development specialist about what skills farmers need to have to be successful selling to these markets. Mark will speak as a farmer about what ensures his success selling to multiple local wholesale markets.
Cost: The workshop is free and light refreshments will be provided.
RSVP: Please RSVP to Maggie at the Intervale Center at firstname.lastname@example.org or (802) 660-0440 ext 116. We will provide directions on how to get to the Tomato Room at Gardener’s Supply Company.
Funded in part by a SARE grant, “Beef and Pork Whole Animal Buying Guide” explains buying pork and beef as whole animals (or portions thereof) from local producers. Producers may consider using the publication to help clients make smart decisions and keep coming back. It explains marketing terms, information on storage and handling, meat inspection, meat cut out weight, and includes color photos of common retail beef and pork cuts by primal. This guide brings all the necessary pieces together in one easy-to-use resource. Free PDF available online. Hard copies are available in color ($6.50) and B&W ($1).
Here’s an excerpt from the introduction:
Just a few decades ago, many Americans put up whole animals every year. Professional butchers traveled door-to-door, helping families cut and preserve the meat. Those folks who did not have their own animals to butcher contracted with a butcher shop, usually purchasing meat in quantity and storing it in a freezer locker to which the buyers had a key and access throughout the week.
Meat counters in grocery stores replaced this system, making it possible to purchase fresh meats week by week. But today, as more and more beef and pork producers return to the marketplace to sell directly to consumers, it is again common for individuals to buy meats locally and in quantity—typically by quarter, half, or whole animals.
Buying beef or pork in quantity allows you to choose not only what quality of animal you would like—how the animal is raised and fed, what breed—but also exactly how you want the meat cut and packaged. How thick do you want your steaks, for example? Do you want ground meat in one-pound packages, two-pound packages or made into patties? Do you want beef jerky, bratwurst, or ring bologna?