Pennsylvania Keystone Kitchens incubator project

Pennsylvania Keystone Kitchens incubator project

Summary

With the economy behaving like a roller coaster, farmers on small, traditional farms continue to be interested in adding value to agricultural products in order to keep a greater percentage of the food dollar on the farm. In many cases, production of these consumer-ready food products cannot be done in the farm kitchen – access to a commercial facility is needed for items to be legally sold to the public – and setting up a special facility for an un-tried product is cost prohibitive. In 2007, a Penn State group led community groups throughout the state in exploring the development of a locally-sponsored shared kitchen incubator as a way to allow farmers to enter the value-added food marketplace.

This project endeavors to educate farmer/grower groups who wish to pursue adding value by making them aware of (1) methods to assess the feasibility of setting up a shared kitchen in their community, (2) the best management practices (BMPs) that long-lived shared kitchens in neighboring states have adopted for sustainability, and (3) the limitations of shared kitchens – especially in relation to USDA-regulated food items (dairy and meat items with a shelf life). Following a September 2007 series of community meetings held in Wilkes-Barre, Republic, Mercer and Coudersport in September 2007, Penn State Keystone Kitchens Team provided individualized follow-up with farmer-grower groups and others involved in economic development in their communities expressing an interest in pursuing the idea in their community have been provided continuing support in developing a plan, seeking initial funding, and setting up the physical operations to bring the idea to fruition. This SARE Appalachian Initiative Funding continued to supply matched with a Pennsylvania First Industries Grant that allowed the Team to do the preliminary research in BMPs, identify specific farmer/grower groups, and provide on-going support for their exploration of the feasibility of a local shared kitchen facility.

Objectives/Performance Targets

The Penn State team will:

Maintain contact with farmer/grower groups and potential food entrepreneurs who have already expressed interest in opening a shared kitchen facility, providing guidance for feasibility studies, ensuring the incorporation of BMPs in the development and operation of kitchens, and to ensure that would-be tenants have reasonable expectations for the shared kitchen concept.

Assist the community in forming a vision for the type of shared kitchen that would be most desired.

Provide input related to the cost of individualized consultation required, to be included in any grant proposals that the community group makes for start-up/feasibility assessment funding; provide direction for the feasibility study and operational/business plan, incorporating the BMPs that initial research provided to increase likelihood of a sustainable kitchen incubator.

Remain in contact with the group while a plan is developed, to maintain momentum and to identify opportunities for the group to gain grant support through local foods or value-added initiatives.

As stated in the initial report, the success of the project will not be exclusively measured by the start-up of one or more kitchen(s). Where communities do not have the infrastructure or support for this idea to be feasible an informed decision (not to proceed with development of a shared kitchen) will be considered a positive result.

In addition to observation of benchmarks, participants will be surveyed after the initial meetings take place, to assess the level of learning about the shared kitchen concept and comfort level of each farmer in pursuing a shared kitchen, based on what he/she has learned.

After communities are assisted in formulating a consensus of whether the project will continue, or terminate (i.e., whether the idea is feasible), the farmers involved will be surveyed about their level of buy-in in the group decision.

In those locations where the process moves forward, impact will include: 1)The creation of a plan, 2) The group’s use of the plan to access community, state and Federal grant funding for start-up costs, 3) The creation of kitchen policies and procedures, and 4) The actual start-up of a kitchen, incorporating BMPs for potential of sustainability.

Accomplishments/Milestones

The September 2007 a series of meetings, held throughout Pennsylvania, facilitated by the Penn State team and supported by nationally recognized authority on shared kitchen development, Dr. Cameron Wold, had attracted farmers, non-farming food entrepreneurs and economic development professionals from areas beyond the host community. As a review, these meetings were held in Philadelphia, York, Wilkes-Barre, Republic, Mercer and Coudersport.

Ag producers came to the meeting expressing an interest in milk products at Wilkes-Barre, Republic and Mercer. A second major interest among farmer-participants was in creating meat products, because of a marked decrease in small-scale butchering facilities in rural communities. This type of product was mentioned in Wilkes-Barre (freezer beef), Mercer (pork products), and Coudersport (freezer beef). Both of these product types are governed by USDA regulations that require that the individual processing meat or dairy products can be the only person using the kitchen during that work period. Since shared kitchens can cash flow best when several tenants share the per-hour operating expenses, and when their finished products can be safely stored in close proximity without the potential of cross-contaminating each other, so the agricultural desire for making and storing any kind of meat or dairy product with shelf life in a shared kitchen presents a major challenge – an issue that needed to be addressed repeatedly in follow-up meetings that the Team held in 2008.

As a direct result of the meetings, several of the community groups requested support in creating and conducting a feasibility study. Proposals were provided by the Team to the interested groups about the scope of work that would be done and the cost of that work (since the needs were more in line of a consultant, rather than education and empowerment of the local folks). The Team identified likely sources of grant funding and assisted in group meetings to prepare proposals, but no funding was identified at any site that could pay for consultant-level support. Therefore, most of the 2008 activities in relation to the SARE initiative were to facilitate meetings, to add clarity to the concept of a shared kitchen, and to introduce the Best Management Practices that the Team had developed from their 2005/06/07 research.

In detail, the following actions took place in 2008:

PSU Team support in Republic (Foodservice Rentals) was to provide repeat orientation to the shared kitchen concept to a series of managers, and recruitment of potential tenants. This kitchen struggles with little community feasibility analysis before its initiation and the absence of one constant “cheerleader” with the vision to take it forward from inception (both aspects that the Team’s research showed as being essential to kitchen sustainability). In May, a member of the Team assisted in an evaluation of the concept of diversifying kitchen use to include meals on wheels preparation with tenant usage (as a sustainability measure). In July and August, one of their tenants was assisted by the team in evaluating the use of a co-packer for expanded production. In October, the Fay-Penn EDC proposed to rejuvenate the share kitchen concept; a Team member spoke at length to their representative, answering questions about management and priorities for sustainability and they were sent guidance on shared kitchen management and the BMP document. In November, the kitchen combined with Lutheran Service Society (to begin Meals on Wheels activity in addition to being a shared kitchen); the Team provided guidance to the new management on shared kitchen management and the BMP document.

Support to the Mercer Co. Munnell Run Farm Kitchen Interest Team included continued work with Mr. James Mondok (Mercer Co. Conservation District) and Mr. Wes Ramsey (Penn Soil RC&D) who were spearheading the idea of utilizing a vacant building on the Munnell Run Farm as a shared community kitchen. In January the steering committee (farm and non-farm members) formed in December began having regularly scheduled meetings to develop a business plan, create a name, and find funding to support a feasibility study that includes a marketing study, management and operations plan, finance plan, marketing plan. The group created a name (Munnell Run Farms Regional Food Venture [MRFRFV]). As they discussed how to move forward with a feasibility study the Team orchestrated a conference call (in March) with shared kitchen expert Cameron Wold (regarding his feasibility study proposal) and a meeting with Leslie Schaller (ACEnet) and Rich Stull (Foodservice Rentals) regarding their kitchen experiences. The Team also assisted the committee in preparing RFPs for PA DCED First Industries Planning Grant, Ag Marketing Service Grant, and USDA RBOG. Monthly meetings were supported by telephone by Team members. Sample user surveys and results from past state level surveys conducted by the Team were shared with this group. In June, the group learned that they had not been successful in securing PA DCED funding; however, in October they were successful in receiving a $50,000 planning grant – they elected to contract with Russell Combs, Executive Director of the Erie Technology Incubator (former colleague of Cameron Wold) to guide them through a feasibility study for this potential kitchen. The Team’s guidance throughout this period was instrumental to their receiving the funding that enables them to move forward.

The co-owner of Black Berry Meadows, Natrona Heights, Allegheny Co. requested shared-use kitchen information, for possible expansion of the 85-acre organic production enterprise; information the Team provided supported his proposal for PA DCED funding from a First Industries Agricultural Planning Grant. He was supplied with “Establishing a Shared-Use Commercial Kitchen Incubator© report. Team members reviewed and provided comment for his DCED proposal – to date, we have not been notified that this received funding.

The rural community group affiliated with Old Gregg School Community Center, Spring Mills, Centre Co., first contacted the Team and has received support since January 2007. This community kitchen was inspected in April 2008 and five people were licensed to use the facility, with the first tenant coming on-board April 7. In April, the group was provided sample kitchen management forms, “Food for Profit” workshop information, new PA Food Ventures web link, and “Establishing a Shared-use Commercial Kitchen Incubator Workshop© report.

In the Spring, the PSU Team met with the McKean County Biodynamics, Inc., Bradford, McKean Co., community group which included economic development personnel, a caterer/kitchen advisor, building owner, and a retired teacher to tour a 3200sq ft kitchen in a KOZ. They were provided with an overview of the shared kitchen project, sample kitchen operating forms, and other start-up information. Late summer, more assistance was requested from the Team, and a visit was made in October to review future kitchen modifications and general placement of extra equipment that was currently stored off-site – also reviewed kitchen business plan items, including policies and procedures, client check-in list, use of a rate schedule and tenant contracts.

The Carbondale Technology Transfer Center, Carbondale, Lackawanna Co.’s interest in shared kitchens grew out of Team contact in Scranton/Wilkes-Barre, including the 2007 tour. In May 2008, the Team provided information for a local news article promoting their shared kitchen opening, and in June we provided feedback about a promotional flyer they were developing. In July, a Team member supported the Scranton SBDC’s Building Your Food Business workshop as a way to recruit tenants for the CTTC shared kitchen; the presentation included an overview of shared kitchens that was delivered jointly by a Team member and the director of the CTTC. In August, the Team assisted the director in setting tenant rates for the shared kitchen. Throughout the fall, the Team continued to supply support – providing a contact for USDA as the first step in their applying for a grant, and getting their shared kitchen listed on the NECFE and PA Food Ventures web sites.

The Founding Director of “In His Hands Ministries,” Clymer, Indiana Co, (a non-profit group which has a goal of providing convenient and reasonably priced healthy foods) requested information about the shared kitchen concept. A PSU Team member met with 10 people from the community at the Penn Run Church of the Brethren, telling them about the state feasibility study and considerations needed to set up a shared kitchen, in September.

Collaborating with the County Economic Development Corporation, the Team was provided the opportunity, in October, to be featured on a web-based video describing shared kitchen incubators, the Keystone Kitchens project, and plans that the local group has for opening a shared kitchen in the York Central Farmers Market, York Co., to provide greater opportunities for value-added agricultural products. The video can be seen at http://www.senatorwaugh.com/multimedia.htm

On referral from the PDA Bureau of Food Safety, in August, the Team provided basic information about shared-use kitchens to the director of the Clarion County Farmers Market, Clarion Co Farmers’ Market and a State Representative to her district. Follow-up in November showed that this group will be ready in the future to pursue the shared kitchen idea.

A group of farmers from Liberty, Tioga County, received information from the PSU Team about setting up a shared kitchen in concert with the farmers’ market, for vendors to use to make baked goods, jams, etc. While these items could be made legally in a farm kitchen, most of the families had pets, which they did not want to have to remove from their homes – this group was provided with standard shared kitchen information and referred to the Scranton SBDC’s Ag Business Support.

In 2008, additional clients have been assisted by the Penn State Team; all of these community groups incorporated the idea of offering shared kitchen access to farmers, as well as other food entrepreneurs:

Greensgrow Farm, Philadelphia, Philadelphia Co. – an experimental farm and non-profit working on a variety of issues relative to urban foods, and creating connection with their rural growing neighbors. The group’s Founder and Director expressed an interest in developing a commercial kitchen incubator in their Kensington neighborhood that would allow them to create value added foods for their Farm Market and CSA and assist others who might want to try food processing. A Team member provided an overview of shared kitchen incubators at a meeting at the Office of Food Protection in February; although there was initial interest, this group did not move forward.

Eleventh Street Project, Ashville, Cambria Co.– Mr. Dan Garrison contacted the Team with an interest in developing a shared kitchen in a community building in the Altoona area. He was provided with the Kitchen Team brochure, a link to Foodservice Rentals, and the PA Keystone Kitchens Incubator Feasibility Study – Establishing a Shared-Use Commercial Kitchen Incubator Workshop© Report. No further action was taken by this group.

Lancaster County Career and Technology Center, Mount Joy, Lancaster Co.—The Team met with Michael Curley (Executive Director, Lancaster County Career and Technology Center [LCCTC]) and Mr. Gary Willier (Ag Services Manager, The Lancaster Chamber of Commerce & Industry) in addition to a group of interested service providers, such as SCORE, SBDC, Extension, etc. to pursue development of a shared-use kitchen facility at the LCCTC Mount Joy campus. LCCTC currently offers a foodservice and hospitality curriculum at this location. In February, Dr. Curley suggested and the group agreed that they were ready to put a plan together to open the CTC facility this summer to the community! A week after this declaration, PSU Team members met with Dr. Curley and went over a shared kitchen incubator plan that the Team had authored, as well as more operational documents to use in setting up the management structure for the kitchen. He was pleased with the plan and emphasized that this would be a limited trial this summer. In the summer, as a part of the larger initiative in Lancaster County to build agricultural sustainability, the Team met with the other service providers and several farmers who are interested in using the shared kitchen for meat and dairy products. The ability to “share” the kitchen would be greatly compromised by USDA regulations that require time and space to separate production of these products from all other food items. In September the group hired a coordinator for the project; he was assisted by the Team in learning the shared kitchen concept and by being provided introduction to personnel at ACENET and the Vermont Food Ventures. The first tenant (an ethnic caterer) signed on at the kitchen in December 2008.

Bill Welch, Erie Co. – Contacted the team for shared-kitchen information related to grape growers in Pennsylvania and New York; he was provided with basic overview information for shared kitchens and told about opportunities to link with McKean County Biodynamics and/or Foodservice Rentals.

Arnold Chamber of Commerce, SW Pennsylvania – Jean Lombardo, staff member at the chamber, was provided with basic information about shared-use kitchens and links to Foodservice Rentals.

Produce Farmer, Emmaus, PA – A farmer who grows produce in high tunnels to sell in Philadelphia currently adds value by cutting, washing, mixing and bagging his greens for salad. He desired to develop a line of salad dressings to complement his salad fixings. Because of the lack of a shared kitchen in his area, guidance was provided (in October) about how to make use of a firehouse kitchen in his neighborhood. He was directed to the PSU PA Food Ventures and food Safety/Entrepreneur web sites.

Chambersburg, Franklin Co. – In summer 2008, a farmers market was set up at the off-track betting establishment in Chambersburg; the manager of this market contacted the Team with questions about setting up a shared kitchen for the farmers to use to make value-added products to sell to the customers. Liability issues and tenant fees seemed to be impediments to this idea moving forward; the Team offered to provide a community presentation on shared kitchens (to date, has not happened).

NW Maryland; University of Maryland Cooperative Extension – A PSU Team Member communicated by telephone conference with three University of Maryland Extension personnel, providing advice related to a project to set up a shared kitchen in the Maryland “panhandle” for agricultural producers. Since the vision for this facility was to be one for processing of meat products with shelf life, the group was referred to Mountain Bounty Kitchen in West Virginia – since this facility has a separate USDA room. Additional printed materials were sent electronically to all call participants.

Impacts and Contributions/Outcomes

In the first full calendar year after receiving the NE SARE Appalachian Initiative Grant, the Penn State Team has, as described above, made contact with eighteen community groups who were exploring ways to take agricultural products (both dedicated and surplus) and add value to them in a shared kitchen incubator.

The funding supplied by the Pennsylvania First Industries program and NE SARE, allowed the team to do follow-up meetings with community groups who wished to learn more about, or pursue feasibility studies for, shared kitchens.

In addition to the Republic, PA, shared kitchen incubator that opened in 2006, following facilities moved forward in the process of developing shared kitchens:

The Kitchen Incubator at CTTC, Carbondale
(Lackawanna County). (Since May 2008)
Paul Browne
Old Gregg School Community Center, Spring
Mills, Centre County. (Open early 2008)
Robin Bastress
Lancaster Edibles Venture Kitchen Mount Joy
(Lancaster County)
Richard Crockett
York Central Farmers Market (York County)
Aeman Bashir
Munnell Run Farms Regional Food Venture,
Mercer (Mercer County)
James Mondok
McKean County Biodynamics, Inc., Bradford
(McKean County)
Mary Williams
Center for Culinary Enterprises, The
Enterprise Center, (Philadelphia)
Jeff Wicklund

It is notable that the PSU Team provided support to Munnell Run in their development of a successful proposal for PA DCED First Industries Funding; it is also an important accomplishment that the information about shared kitchens provided by this Team was captured on Internet video as described in the York Central Market portion of the Outcomes/Impacts portion of the 2008 Project Report.

Collaborators: