Slow Money Wisconsin and LION (Local Investment Opportunities Network) will host the 2013 Business and Investor Showcase featuring local food and fiber businesses on Friday, April 26 from 8:00 a.m. to 2:00 p.m. at the Lussier Family Heritage Center, 3101 Lake Farm Road in Madison.
Hosted by Tera Johnson, founder of tera’s whey, Jim Gage, president of Town and Country Resource Conservation and Development, and Rebecca Ryan, director of Next Generation Consulting, the event is designed to spark conversations and connections among sustainable food and farming entrepreneurs, investors, intermediaries, food activists and members of the public who are interested in supporting the local food system.
The 2013 Showcase includes 10-minute presentations from a juried selection of nine local, sustainable food and fiber businesses, including:
• Judy Tholen, JRS Country Acres, delivering 100% Wisconsin produced cage free vegetarian fed brown eggs to grocery stores, restaurants and institutions within 200 mile of Lake Mills, Wisconsin.
• Adrian Reif, Ōm Boys Food Movement (OBFM), manufacturing and selling a line of fresh, home-style nut butters and a line of uniquely nutrient-dense, raw, sprouted, and gluten free cereal-granolas.
• Bill Anderson, Crème de la Coulée, offering French “esoteric” soft-ripened artisan cheeses made with raw milk from Wisconsin organic dairies.
• Rufus Haucke, Just Local Foods, an aggregating, processing, marketing and distribution hub located in the Food Enterprise Center in Viroqua, WI, sourcing from over 100 family run farms located throughout the state of Wisconsin. Walter Harvey, Taste of Soul Foods Innovation Kitchen, a start-up food processing operation that will manufacture a line of small batch preserves, condiments and dry rubs, and will manufacture products for food entrepreneurs looking to outsource preparation, packaging and labeling of private recipes.
• Jacy Eckerman and Heidi Speight, Yum Tum, LLC, offering freshly frozen baby food produced from local organic produce.
• Gilbert Williams, Lonesome Stone Milling, a local flour mill and a seed cleaning operation, offering wholesale local stone-ground flour to bakeries as well as product mixes for home use.
• Ellen Barnard, Food Enterprise and Economic Development Kitchen (FEED), a food business incubator and community kitchen facility that will feature 5 commercial kitchens, and food-service training programs for unemployed youth and adults.
• Bartlett Durand, Black Earth Meats, processor and distributor of sustainably raised meats (beef, pork, lamb, goat) One of the only USDA inspected, certified organic, certified humane processing facilities in the country offering
Ten minute presentations will be followed by Q&A with the entrepreneur and individual and small group interaction time is built into the day.
Brian Bengry, of Conscious Capital, will also present the case for building an investment portfolio that includes local investment.
If you are a local food activist, an impact investor, a sustainable business entrepreneur, a program officer, or an individual interested in line-of-sight investments, the Showcase is an opportunity to participate in what Entrepreneur.com called “one of the top five trends in finance” and Rodale called “one of the top ten trends in organics.” Tickets to the Showcase include a locally sourced breakfast and lunch, and are $30 for general public and $15 for students at http://tinyurl.com/slowshowcase or call (888) 406-7969.
Join Showcase presenters, nurture capitalists, investment advisors and university students for pre-event networking reception on Thursday, April 25 from 5:30-8:00 p.m. at Brocach Irish Pub, Capitol Square, Madison. Tickets are $10 for the general public and $5 for students.
Sponsored by: Slow Money Wisconsin, LION, Town and Country RC&D, Incredible Edibles Investment Club, Kailo Fund, and Sustainable, Edible, Economic Development (S.E.E.D.), with the support of the Wisconsin School of Business.
Slow Money Wisconsin supports efforts toward creating a resilient, sustainable economy by increasing our investments in small-scale, sustainable food and farming enterprises in the region. www.slowmoneywisconsin.org
LION (Local Investment Opportunities Network) connects local investors in the Madison, Wisconsin area with local business owners who need capital. For businesses, LION is an alternative to banks or other commercial lenders. For investors, LION is a way to see where your money is going, and who it is helping. It enables you to invest in what you know and can see, in the local businesses that make Madison and Dane County the unique place it is. http://lioninvestiment.com
National Good Food Network Webinar on Local Meats Processing: Successes and Innovations
Thursday, April 18
3:30 – 5:00pm ET
(12:30 – 2:00pm Pacific)
Check this out. http://foodsystems.wisc.edu/index.php
County-level data on food related businesses in the Upper Midwest.
The Journal Of Extension has just published an article entitled A Feasibility Template for Small, Multi-Species Meat Processing Plants. The Kerr Center at Oklahoma State created a template to allow entrepreneurs to play out “what if” scenarios in developing a meat processing business for value-added meat products. The template allows users to define plant size and capacity, including the breakdown of processing activities by species and additional revenue opportunities.
“The spreadsheet template is designed to assist livestock producers and food business entrepreneurs who may be interested in owning or operating a meat processing plant. Most do not understand the factors that impact plant operations and ownership, nor do they have the skills or experience to make sound financial decisions for a plant. Plant owners must consider the impacts of balancing a variety of potential business activities under one roof: custom packing for multiple species (cattle, hogs, sheep, goats, bison, etc.), handling wild game (e.g., deer, elk and wild hogs), and possibly operating a retail shop.”
The article also suggests further reading on meat processing for entrepreneurs.
Brightseed posts some interesting articles on food systems. Most recently, they posted a short summary on capital investment in the food supply chain, a report from the Rockefeller Foundation. The full report is also available.
In looking over the site, I found much helpful material geared toward financing. For instance:
The Community Development Financial Institution’s “Financing Healthy Food Options” Resource Bank is now available online. This is a great resource for any CDFIs, other lenders, and investors interested in developing new or expanding existing healthy food finance initiatives.
The Resource Bank includes the “required reading” for all CDFIs interested in financing healthy food enterprises in their target communities. Training curriculum chapters include:
- Food Systems Overview (Developed by Brightseed Strategies!)
- Healthy Food Retail Financing
- Financial Services for Mid-Tier Food Chain Enterprises
- NMTC & Urban Supermarkets
- Understanding the Grocery Industry
- Underwriting Supermarkets & Grocery Stores
- Mid-Tier Food Chain Enterprises Overview & Underwriting
- Capitalizing Healthy Food Retail Initiatives
- Identifying Optimal Areas for Supermarket Development
I found Brightseed through LinkedIn, through the Sustainable Foods Network. If you use this site, consider joining the group and connecting with Nessa @ Brightseed.
November 14, 2012 6:30 pm – 7:30 pm
UW-Madison Soils Building 1525 Observatory Dr. Madison WI, 53706
In this final event of the CSA Speaker Series, Ken Meter of the Crossroads Center will speak on local economies and local food.
Local Food Training for Institutions:
Greg Christian Takes On Your Menu and Budget
Thursday December 6, 2012, 2:00 PM to 5:00 PM
Dane County UW-Extension Building, 5201 Fen Oak Dr, Madison, WI
Don’t miss this! IFM and Greg Christian are teaming up to bring you this hands-on training. Greg is known nationally for his efforts to help food service operations use more sustainable practices and source local food. At this training, Greg will work with participating food service directors and chefs to help them learn how to incorporate more seasonal local food into their menus and budgets. Attendees are encouraged to bring purchase orders, receipts, menus, and recipes from November and December 2011 so Greg can help problem solve on the spot. Greg will also prepare several seasonal dishes appropriate for an institutional kitchen.
Registration: An agenda with a registration form is attached. You can also find these on the IFM website. Mail in your registration form with a check (or request an invoice) by November 19. Prices are $50 for non IFM Members, $35 for IFM members, and $25 for culinary students.
More About Greg Christian: Greg is the founder and CEO of Beyond Green. He is a chef, author, and consultant to food service operations with a focus on sustainability. He designed the sustainability strategy for the Field Museum’s food service. Most recently, he has been working with Bureau Valley School District 340 and Niles Township High School District 219 generating healthy food-sustainability strategies for their food service operations.
More About IFM: The Institutional Food Market Coalition (IFM) is a Dane County UW-Extension program that works to increase the sales of local Wisconsin food to institutions. We connect buyers with local food suppliers and offer educational opportunities to help them overcome obstacles to local sourcing. Read more on the IFM website.
Please share this invitation widely, and contact me with any questions. Hope you can make it!
Dane County UW-Extension
5201 Fen Oak Dr, Room 138
Madison, WI 53718
Phone: (608) 224-3710
An EEO/AA employer, UW Extension provides equal opportunities and programming, including Title IX and ADA requirements.
Webinar: Monday, December 10th, 2012 at 6pm
Do you have a CSA program or are you planning to start one? Would you like guidance on how legal documents can help you achieve your CSA goals?
Farmers are invited to attend a webinar December 10th at 6pm to learn about the legal aspects of running a CSA and gain strategies for crafting a CSA member agreement to improve customer satisfaction and retention. This webinar will also discuss how to create meaningful volunteer opportunities with worker share or volunteer agreements, while also identifying potential legal risks. We will discuss setting up a CSA business, hiring interns and apprentices, and overall risk management strategies to build a CSA that can thrive.
CSA farmers, educators, and advocates are invited to attend. The legal principles discussed will be relevant to CSA farmers nationwide, although Wisconsin and Illinois examples will be emphasized for state-specific discussions.
Please register for this webinar at www.farmcommons.org.
After registering you will receive more information about how to log into the webinar. We are excited to use the University of Illinois’ user-friendly and interactive webinar presentation resources. It will be accessible for those on dial-up. Phone support will be available if you have any trouble accessing the presentation.
This webinar is presented by Professor A. Bryan Endres at the University of Illinois Department of Agricultural and Consumer Economics and Rachel Armstrong of Farm Commons and the University of Illinois. It is hosted by the University of Illinois, Online and Continuing Education and funding is provided in part by the North Central Risk Management Education Center.