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Speakers: Kathryn Lukas, Farmhouse Culture; Megali Brecke, Kitchen Witch; Jenna Muller, Full Belly Kitchen; Danielle Shaeffer, New Leaf Community Markets; Merrilee Olson, Preserve Farm Kitchen; Shermain Hardesty, UC Small Farm Program; and Erin Di Caprio, UC Davis Food Science Department. The workshop registration fee includes an organic lunch. Contact Shermain Hardesty, workshop organizer, regarding questions about the workshop content.

REGISTER HERE For the Preconference and other Conference Packages USDA recently announced the availability of a streamlined version of USDA guaranteed loans, which are tailored for smaller scale farms and urban producers.

In this one-day intensive Ecofarm Pre Conference workshop, you’ll learn how to produce value-added foods from value-added food businesses; get a clear update on the laws which apply to value-added food production in California and the US, including Cottage Foods; become acquainted with the language of the value-added foods business; and get a thorough introduction to the roles of retailers, distributors and brokers.

You’ll also hear about the challenges and successes of three producers who are marketing organic, value-added products.

And there’s a lottery to get on the wait list, and there are over 2,000 people on it—and people can wait over a decade to actually get a permit.

New York City should be the heart in the land of opportunity, but instead, these caps limit opportunity for thousands every year.

But a cap enacted in the 1980s limits the number of available food permits so vendors like me who want to earn an honest living simply can’t.

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