Project Overview
Commodities
- Agronomic: corn, potatoes, rice
- Fruits: apples, bananas, berries (other), berries (cranberries), cherries, citrus, melons, peaches, pears, pineapples, berries (strawberries)
- Nuts: hazelnuts, pecans, walnuts
- Vegetables: sweet potatoes, beans, beets, broccoli, cabbages, carrots, celery, cucurbits, garlic, greens (leafy), onions, peas (culinary), peppers, rutabagas, sweet corn, tomatoes, turnips
- Additional Plants: herbs, native plants, ornamentals
- Animals: bees, poultry, swine, fish
- Animal Products: dairy
Practices
- Education and Training: demonstration, display, study circle, workshop
- Sustainable Communities: new business opportunities, community services, social networks, sustainability measures, community development
Abstract:
The project was successful as it accomplished the original goals identified. First, the project provided the tools necessary for food-entrepreneurship endeavors, including a commercial kitchen facility and technical training to assist in the production of value-added agricultural products. Secondly, the project offered educational opportunities through a series of “Heritage Foods” classes. Finally, the project offered experiential learning opportunities through special events, including a dinner series and festivals. The overall effect was to help sustain the agricultural community by creating an awareness of and demand for their farm-fresh products whether used for value-added products, retail sale or in the dining experience.
Introduction
The Stecoah Kitchen Entrepreneurship & Agri-tourism Project will help improve local and regional economic conditions through a variety of food-related services, activities and events. First, the existing shared-use commercial kitchen facility project (commonly known as Stecoah Valley Food Ventures) will continue to provide the tools necessary for farmers and food entrepreneurs to profitably produce value-added agricultural products. This part of the project offers the opportunity for individual entrepreneurial success while sustaining the agricultural community and heritage of the area.
Second, a new Heritage Foods series that focuses on traditional Appalachian foods and foodways will be offered as a part of this project. This series will include cooking classes taught in our commercial kitchen and other venues, as well as other food-related classes taught in both indoor and “outdoor classroom” settings.
The third part of the project includes special events such as the Appalachian Dinner Series, Country Fair and a new Wildlife Festival that will also focus on our mountain traditions and will kindle a renewed interest in local foods and foodways. Both the classes and events will be planned to help attract and keep cultural/heritage and agri-tourists in the local area. The results of the project will be an increase in local entrepreneurship, new growth in tourism as a sustainable revenue source and continued support for the agricultural community.
Project objectives:
The project includes three major objectives to help improve local economic conditions:
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.
2. To provide cultural/heritage and agri-tourists food and nature based educational opportunities through kitchen cooking, typical classroom and outdoor classroom experiences.
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.