Final report for ONC22-107
Project Information
Healthy Harvest of North Iowa (HHNI) interviewed fifty local businesses and organizations about local food and agriculture needs. We heard interest from small farms to increase profitability, improve sustainability by reducing waste of potentially viable product, and identified lack of value-added production space. We heard buyer demand for increased availability of locally-produced value-added products.
Our initial proposal involved the development of a physical space for "The Kitchen" to address the barrier around individually financing appropriately-scaled and licensed kitchen space incurred by businesses looking to add, or expand, value-added production. The site was to feature commercial-grade equipment, storage space, and a flexible layout that would allow for production, hosting of networking and educational programming to support business incubation efforts, and community education around local food access and consumption to increase consumer knowledge of the product offerings within North Iowa.
This grant was part of a large project that was dependent on funding from three grants. Unfortunately, one grant was not funded and additionally, the owner of the originally proposed kitchen space went a different direction with their property in the time it took for us to receive the approval of our funding. We still expect to achieve the majority of the original project objectives and outcomes; however we are no longer building a new shared-use kitchen. Our updated objectives are explained below.
- Objective 1: Develop a network of kitchens in our 9 county region of North Central Iowa. Update the Iowa Kitchen Connect website to list existing certified kitchens which are available for rental. Producers, and regional partners, can reserve these kitchens for value-added processing and hand-on culinary/local foods educational opportunities.
- Objective 2: Creating a rental library of commonly used kitchen equipment for small scale value added processing and cooking classes. Producers, and partners, will be able to pick up the equipment they need from our centrally located storage room. They will then use it at one of the participating kitchens, found in the directory, or another certified kitchen of their choice.
- Objective 3: Offer technical assistance for producers and kitchen managers in North Iowa. As we identify suitable kitchens to be added to the Iowa Kitchen Connect directory we will provide technical support to the kitchen mangers to list and rent their kitchens. We will also host networking opportunities to provide technical assistance related to licensing requirements and production of value added products. Our first workshop is scheduled for March 28, 2024.
Cooperators
Research
We hosted a focus group with five (5) identified farm business owners who have expressed interest in value-added products and/or shared use kitchen space and equipment. We ask them questions about their experiences, where they are at in the process, resources that need, other food and farm businesses they are aware of that would relate to this project, and if they would use a share-use kitchen and/or equipment if they were available in North Iowa, and if so, what they would use it for and need.
This conversation was productive and helpful in creating a survey that was sent out to a broader group of contacts, to gauge their interest in using a shared-use kitchen and/or equipment. We collected nineteen (19) responses. The list of questions are as follows (and are available to view in a full PDF form here):
- Do you grow/raise local food in Iowa?
- Name/Contact Information
- How many years have you been growing/raising local food?
- What was your approximate gross local food sales in 2022? (If you sell commodities, such as corn & soybeans through non-local markets or livestock to a packer - do not include those.)
- How many acres do you use for local food farming?
- Which food related plan / certifications / licenses do you currently have? Check all that apply.
- Thinking of "food waste" what are the items you produce that are often lost due to over production or lack of adequate sales options?
- Would you be interested in utilizing a Shared-Use Kitchen to meet your food processing needs if one existed?
- Would you be interested in finding an "entrepreneur", co-packer or partners who could make your product for you or use your products in their production?
- How likely is it that you would make use of a Shared-Use Kitchen in the next several years?
- If you were to use a Shared-Use Kitchen, what types of activities would you need to do there? Check all that apply.
- What specific equipment would you need access to in a kitchen space? Check all that apply.
- Are there any specific attributes that a Shared-Use Kitchen would need to have to be useful to you?
- Which seasons would you process food? Check all that apply.
- Do you know of any resources that might help us with this project? i.e. education/training opportunities, partnerships, underutilized storage space/ vehicles, etc.
8 of the 19 producers surveyed indicated that they are interested in hosting cooking classes. Based on that feedback we put together eight (8) cooking class kits which include the items below. The items with the asterix (*) were paid for by this grant, other items were purchased with another funding source. These cooking supplies are available to borrow as, 2 sets of 4, fully equipped cooking stations.
Additional food processing and preparation items are also available (as listed below).
A online Kitchen Supplies Lending Library checkout form has been developed for checking out the equipment. The information can be imported into an excel database which keeps an inventory of all of our supplies (for this project and others).
Items can be used at the 4H kitchen, where the items are stored, or can be taken to a kitchen of their choice. Iowa Kitchen Connect can be used to find locate shared-use kitchens in Iowa. There are currently 2 kitchens listed within Healthy Harvest's 9 county region which are available to be rented. Many other resources for entrepreneurs and kitchens are available at this site.
8 cooking class kits contain the following:
- Induction cooktops*
- 12" skillets*
- 8" stockpots
- Mixing bowls*
- Measuring spoons*
- Measuring cups
- Cutting boards*
- Knife sets (pairing, chefs)*
- Utensils (mixing spoons, spatulas, flippers, whisk)
- Tongs*
- Peelers*
- Graters*
- Kitchen shears*
- Can openers*
- Ladles
- Colanders*
- Immersion blenders
The following items are available in lower quantiles and can be requested based on the recipe:
- Large stock pot with lid*
- Hand choppers*
- Oven mitts*
- Apple peeler/slicers
- Vacuum sealer*
- Instant read and laser thermometers*
- Label printer*
- 10 Qt. stand mixer*
- pH meter and pH strips*
- Water hydration meter*
- Pressure canner*
- Food grade bagging funnel*
- Digital scales*
- Stockpot with tap/faucet*
- Meat grinder and sausage stuffer*
- Boning knives*
- Knife sharpener
- Blender
- RobotCoup vegetable processor
- Pressure canner
- Roasters
- Crockpots
- Large collapsible wagons
- Kids knife sets and safety gloves
We also acquired the following item to be used in the 4H rentable kitchen, at the location where we store all the above items.
- Storage shelves*
- Stainless steel tables*
- Under-counter dishwasher*
- Rolling cart*
- Convection oven*
Educational & Outreach Activities
Participation Summary:
Andrea Evelsizer, HHNI Executive Director and project lead, presented a progress update at the 2024 Iowa Specialty Crop Conference held in January, 2024.
Andrea hosted an in person focus group with 5 producers in January, 2023 and consulted with Jess Baldus, local chef, regarding kitchen & processing equipment in November, 2023.
Below is a summary of the 2 webinars and 4 workshops we conducted:
March 28, 2024 - Hosted a Kitchen Operators and Producers Networking Event (workshop) - 9 people attended. We discussed the locations, availibity and features of rentable kitchens in the region and rules/regulations for kitchen operators and renters. Public health representatives were in attendance to answer questions. We also toured the rentable kitchen at the 4H Learning Center and Kitchen Supplies Library/storage room located at the same location (3700 4th St SW, Mason City, IA). Healthy Harvest has a 5 year agreement with the 4H Foundation to store supplies at that location and utilize the kitchen for HHNI sponsored events. Producers or community members interested in using the kitchen can rent it from the 4H foundation. This kitchen is listed on the Iowa Kitchen Connect Website.
June 6, 2024 - Led a Cooking Class (workshop) for 6 attendees, at the 4H Learning Center, to test the newly developed cooking kits and kitchen supplies purchased with help from this this grant. Attendees made 2 recipes.
August 20, 2024 - Hosted a webinar with the Heartland Regional Food Business Center (presenter - Christa Hartsook, Value Added Agriculture Program Manager and Iowa SARE Coordinator) about the upcoming Business Builder Grants for Expansion of Value Added Products. 10 attendees were live and 27 additional emails were sent containing webinar the recording and information (8 additional view of the recording).
November 18, 2024 - Hosted a workshop - Learn to Lead a Cooking Class at the 4H Learning Center for producers and community partners to get hands on use of the cooking class kits that were developed with the help of this grant. Attendees learned tips and tricks for hosting a successful cooking class from local dietitian and partner - Jenn Pope of Roots Nutrition Counseling. 5 attendees.
January 7, 2025 - Hosted a webinar - Online Marking for Small Food and Farm Businesses (Presenters: Christa Hartsook, Mallory DeVries - Tiny Plot Communications and Laura Tidrick - MossyCup Farms). 22 attendees and 16 additional views of the recording.
January 17, 2025 - Hosted a workshop at the 4H Learning Center with ISU's Penny Brown Huber (Food Business Specialist) - Creating and Expanding your Food Processing Business. 15 attendees and 2 additional registered but no-show. Penny offered 15 min one on one sessions ahead of the presentation and 4 small businesses took advantage of that opportunity. Topics covered the difference in rules for cottage food vs. licensed products, labeling requirements and much more.
Note: To date we've had 5 individuals borrow items from the Kitchen Supplies Library (2 farmers and 3 partners for cooking classes or other uses). The check out form just went live in March 2025 and we've only recently started to publicize it in our newsletters etc. so we expect to see a lot more use in the near future.
Learning Outcomes
Learned/refreshed knowledge on the difference between cottage foods vs licensed home based businesses, definitions, labeling requirements etc.
Gained knowledge regarding online sales: e-commerce, marketing platforms, packaging and shipping
Increased knowledge about the Heartland Grant opportunities (eligibility, priority projects, scoring, due dates, etc.).
Project Outcomes
Economically, we increased production capacity and market opportunity for farmers, directly contributing to the supply and demand of local value-added products. HHNI works with over fifty farms, vineyards, restaurants, grocers, and breweries in North Iowa– yet less than 10% of the farms participate in value-added production. Whether it is through small-scale production, participating in the business workshops, or networking with other local food business– there are ample avenues to engage in and take advantage of the numerous opportunities by expanding into the currently under-accessed value-added market space. Additionally, by providing cooking kits we are helping producers to conduct cooking/educational classes will lead to increased knowledge on how to prepare fresh foods, in turn leading to increased sales.
Environmentally, we plan to decrease food waste on farms, and decrease the impact of physical space and materials by utilizing an equipment rental library and shared-kitchen network.
Socially, we are improving quality of life for participating rural, limited resource farmers by supporting their economic success and strengthening social connection through business networking. We also plan to partner with organizations who serve different under-served populations to offer educational classes, and engage them value-added processing opportunities. Our long-term goal is to make the equipment, specifically the cooking class kits, available to community members of all backgrounds and means.
From a community partner who borrowed equipment from the lending library for a local food cooking class:
"The equipment was so nice to have, the blender is amazing! The (check out) process was really easy and convenient. I like the variety of all the different tools and gadgets! I would definitely recommend getting equipment from HHNI."
From a producer who borrowed the vacuum sealer:
"It has been so nice to be able to try the vacuum sealer before buying one. It helped me to know what size unit to purchase and what size bags are needed for my products. These things are expensive so it nice to be able to test one before making the big purchase."
From a dietitian partner who has borrowed the cooking class kits:
"The cooking kits are extremely well equipped and it's so nice to be able to borrow these for the classes instead of needing to purchase all these items for a few classes. It's a valuable resource for our community."
From a producer at a farmers market:
"I'm looking forward to using the licensed 4H kitchen (listed on IowaKitchenConnect.com) to produce my products at a larger scale and so I can sell them in more places (beyond the farmers market and direct sales)."