Stecoah Kitchen Entrepreneurship - Agri-Tourism Project

Objective #1 - To provide farmers, growers and food entrepreneurs the tools necessary to profitably engage in a food-based small business, i.e. to produce and sell value-added agricultural or nature-based products.

The Center has as a part of its facility a state-of-the-art shared use commercial kitchen that opened its doors to meet the needs of the local agricultural community in October 2005. Originally conceived and designed primarily to assist farmers affected by the loss of tobacco crops, the Stecoah Kitchen has grown and now knows more about its users. It is clear that some farmers prefer only to work the land, leaving the production of value-added products to others. Here the emerging food-entrepreneur plays a valuable role by creating new value-added products to meet the demand of many niche markets. The food entrepreneur is now the primary targeted user of the kitchen. Whether produced by the farmer or the food-entrepreneur, this project provides the assistance needed to overcome the most common barriers to beginning a food-based small business. This project has in the past and will continue in the future to provide entrepreneurial assistance that includes:

a. Facility: Provide access to a FDA/NCDA inspected and local health department food-graded kitchen facility with proper equipment and trained staff.
b. Technical Training: Provide access to educational opportunities in proper food preparation, sanitation procedures, equipment use and maintenance and other food-based technical issues.
c. General Business/Marketing Training: Provide access to educational opportunities in general business skills, product development, marketing, business plan development, financial and other educational opportunities.
d. Meeting Room: Provide meeting space used to establish a network group of entrepreneurs, hold classes and workshops and to be available for other public uses.

To date, kitchen users have produced such diverse products as Sassafras Syrup, Ramp Cornmeal Mix, Jams, Cookies and Candies… all using agricultural products and adding to the regional economic base. Additionally, food, sanitation or business related training and services have been provided to hundreds of people. It is anticipated that this segment of the project will continue to grow as local community members become comfortable with the concept, new ideas flourish and new products are developed.

Objective #2. To provide cultural/heritage and agri-tourists food and nature based educational opportunities through kitchen cooking, typical classroom and outdoor classroom experiences.

Cultural/heritage and agri-tourists are often looking for educational or experiential learning opportunities, however such opportunities are sorely lacking in the local area. This project objective has addressed this need by providing classes and other educational opportunities in a variety of food and nature-based subjects and settings. The use of classes and other activities has provided the student an active, participatory experience… an experience often more meaningful and satisfying than the passive nature of simply attending a lecture, concert or event.

A new Heritage Foods series was offered in 2008 as a part of this project. This series included cooking classes taught in our commercial kitchen as well as in other venues, such as at the hearth in an 1880's farmhouse. In addition to cooking classes, the Heritage Foods series included classes related to other subjects, such as Dehydrating Fruits and Vegetables, Herbal Dressings & Oils and Foraging Foods. These classes were taught in an “outdoor classroom” setting along our nature trail.

This first year of the project included a variety of class subjects, structures and schedules to determine those that would be most successful. Class length and duration varied based on complexity of the subject and level of instruction. All of these events were planned to attract, educate and entertain the cultural/heritage and agri-tourist community.

Objective #3. To provide cultural/heritage and agri-tourists other opportunities to experience food-based or agriculture related activities through special events such as the Appalachian Dinner Series, Country Fair and the new Wildlife Festival.

Special events are yet one more way to attract tourists (become a tourist destination) or to encourage the tourist to stay longer and return more often. This project included several special events for this purpose.

In summer 2007, a popular new dinner series "An Appalachian Dinner" was begun. This full meal, prepared in the traditional mountain style featuring fresh local produce, was served each Saturday evening prior to our summer concert events and offered the visitor a truly unique, authentic Appalachian evening. This series was continued with great success in 2008. Additionally, a new dinner series featuring authentic Cherokee food was offered in 2008. Other special dinners including Mothers Day, Fathers Day and Thanksgiving were also offered.

The October Harvest Festival includes the Country Fair – a celebration of mountain foods and foodways that continues the old-time food preservation skills and competitions. The Harvest Festival also included demonstrations of corn grinding and open hearth cooking, as well as offering tasty BBQ and old-fashioned apple dumplings. Other special events included the annual Mountain Music Championship, Breakfast with Santa and four Sunday luncheons prior to Gospel singing performances.