WA Meat Up - Summer All Call - Poultry Processing

Zoom - Https://wsu.zoom.us/meeting/register/nxwUjzebR7mLJXo2unCdLw

Join fellow local meat producers, processors, supporters, and more for our next quarterly ALL CALL focused on POULTRY!

Are you poultry curious and interested in getting into raising birds for sale?

Are you currently selling poultry and wondering if its time to scale up?

Do you want a chance to connect with fellow producers and processors and share knowledge and stories?

Come hear from WSDA Food Safety and two great Washington poultry businesses about the ups, downs, ins, and outs of all things birdy.

Caleb James, SW Regional Manager for WSDA Food Safety will be sharing important reminders for using the WSDA Special Poultry Permit (1,000 bird limit).

Janelle and Jerry Stokesbury from Stokesbury Sustainable Farm will share stories and strategies they learned over nearly 2 decades of poultry production and processing.

Lulu Redder from Feral Woman Farms & Feisty Fowl will share her experience of building a poultry processing and production business from the ground up and some tips you might want if you are thinking of doing the same.

>>CLICK HERE TO REGISTER

sarah.lemon@agr.wa.gov

Egg-cellent Certification Course for Wyoming Egg Graders

Wyoming

The Wyoming team assisted Slow Food Wind River, and its Meadowlark Market & Kitchen, alongside the Wyoming Department of Agriculture's Consumer Health Department to host an egg grading certification course in central Wyoming. Over 100 eggs were graded by each of the six class participants. Meadowlark Kitchen in Lander, Wyoming is now a certified as a shared-use egg grading facility and a local egg producer certified three of its staff grade eggs in it. Class participants learned best practices and food safety in handling and storing eggs, and how to accurately grade eggs based on the quality factors of shell, air cell, white and yolk.

Melissa Hemken

Help Us Understand the Impact of Shared Kitchens in Your Community 🍳

Region

Are you a food business that operates out of a shared use kitchen—also known as a commissary, incubator, hourly commercial kitchen, or catering kitchen?

We want to hear from you!

The Food Corridor is conducting a national survey to better understand how shared kitchens support food businesses like yours. Your input will help shape future resources, policies, and research focused on growing the shared kitchen industry.

✅ Who should take this survey?
Any individual or business that uses a shared use kitchen or benefits from their services.

⏱️ How long will it take?
The survey includes 20 quick questions and should take less than 10 minutes to complete.

📊 Not sure of exact numbers?
No problem—your best guess is still very helpful!

🎓 Who’s behind this?
The Food Corridor is partnering with research institutions like Colorado State University to analyze the data and advocate for this vital part of the food system. For questions about CSU’s involvement, you can contact Dawn Thilmany at Dawn.Thilmany@ColoState.EDU.

📬 Questions about the survey?
Contact our Survey Coordinator, Ashley Colpaart, at ashley@thefoodcorridor.com.

Don’t use a shared kitchen?
You can skip this one—but feel free to share it with a fellow food business that might!

Where's the survey link?

--->Right here <---

👉 Thank you for helping us uplift and grow the shared kitchen movement!

📬 Questions about the survey?
Contact our Survey Coordinator, Ashley Colpaart, at ashley@thefoodcorridor.com.

A Winter of Learning: Wyoming's Market Course a Success!

Wyoming

From December 2024 through March 2025, over 65 Wyoming farm and food businesses and food system support organizations  learned new skills for their start-ups or to scale existing operations in the Wyoming team's Market Course. There were six virtual 2-hour sessions - each offered twice to accommodate participants' schedules. The cohort included ranchers that raised cattle and sheep. The small livestock were not left out with rabbit and poultry producers represented. Dairy farmers of both cow and goat milk, and Grade A and raw dairy products, also joined. Fresh produce included vegetables, microgreens and asparagus growers. Additionally, food makers of value-added food products and agritourism operators participated. The chat was lively with producers from the far flung corners of the Cowboy State connecting for further off-line conversations about everything from Icelandic sheep to insurance options for small-scale direct-to-consumer producers.

The Wyoming Small Business Development Center covered business planning, licensing, taxes and liability insurance. Melissa Hemken, Wyoming co-lead for the USDA Northwest and Rocky Mountain Regional Food Business Center, taught storytelling marketing and branding. She followed it up with a session on labeling, packaging and pricing of food products, which leans on a business's marketing strategy and branding flavor. The Wyoming Department of Agriculture's Consumer Health Department led the cohort through food safety and resources for value-added food products. Photographer and web designer Brad Christiansen showcased low-tech to affordable high-tech techniques for product photography alongside tips for choosing and building a website that fits your business.

Jennifer Faulkner

Farm to Loading Dock Landscape Assessment

Virtual

On May 16th, 2025 from 12:00 - 1:15 pm Mountain Time, please join us for an informative webinar about a research project that explored the partnerships, training, and resources needed to move food from Colorado’s agricultural producers to wholesale institutional markets. This research project which culminated in the The Farm to Loading Landscape Assessment has been referenced in federal and state grant opportunities, informed statewide data collection strategies, and coalesced support for statewide coordination around training and technical assistance among other things. This webinar will inform about the why, the how, the process of completing this research, along with how it is being utilized within Colorado and where it could inform strategies in other states looking to support the process of making farm to institution the easy choice. The discussion will also focus on various policy solutions currently being implemented or considered to address pain points, increase resource allocation, and strengthen and sustain the Colorado  local food economy. Please register here and we look forward to taking action together!

zoom.us

PBS Special on Food Freedom Markets Nominated for EMMY!

Wyoming

The Wyoming PBS special on Wyoming's food freedom markets has been nominated for a News & Documentary EMMY from the National Television Academy of Arts and Sciences! Stay tuned - EMMY awards will be announced in June 2025. The Our Wyoming PBS special was released in November 2024 and explores how the Wyoming Food Freedom Act has transformed rural food access, focusing on Fremont County's success stories: the Fremont Local Market in Riverton and Lander's Meadowlark Market & Kitchen. Learn how these grassroots, nonprofit-managed marketplaces connect local farmers, ranchers, and food artisans directly with their communities. See how these markets are boosting rural economies by creating jobs, supporting agricultural entrepreneurs, and expanding access to fresh, locally-grown produce, meats, dairy products, and baked goods. Take an inside look at how Wyoming's food freedom markets are revolutionizing local food distribution, strengthening community ties, and promoting sustainable food systems across the Cowboy State. You can watch it on this YouTube link.

youtu.be

Melissa Hemken, 307redrock@gmail.com

Connecting and Scaling Food Entrepreneurs at the Fancy Food Show

Las Vegas, NV

The Connecting and Scaling Food Entrepreneurs theme team made a powerful impact at this year’s Winter Fancy Food Show! We proudly sponsored 10 food entrepreneurs in Incubator Village and 4 in Startup Pavilion, giving them a platform to showcase their innovative products to buyers, distributors, and industry leaders.

We also took over programming for the new Spark Showcase, featuring dynamic cohort pitches and an insightful RFBC panel on strengthening regional food systems. Beyond the show floor, we fostered meaningful connections with fellow Regional Food Business Centers, including Rio Grande Colonias and Appalachia, furthering our mission to support and uplift food entrepreneurs across the country.

Applications are now open to join our cohort for the 2025 Summer Fancy Food Show in NYC.

(emailing photos)

Tyler Sangermano, tyler@thefoodcorridor.com

New guide to Wholesaling Meat and Building a Brand

online

Just published at the end of 2023, this new guide is for meat producers or processors that are considering making the foray into wholesaling meat to restaurants, retailers, institutions, and others. The 32 page guide is written by a grassfed beef sales specialist, Kathryn Quanbeck, and industry veteran Brian Brozovic, along with Rebecca Thistlethwaite of the Niche Meat Processor Assistance Network at Oregon State University. Download the full guide here.

nichemeatprocessing.org

Rebecca Thistlethwaite
thistler@oregonstate.edu
541-806-1526

New hybrid butchery course launching in March 2025

Pendleton, Oregon

We are excited to announce the launch of its new Master Butcher Certificate Program, designed for individuals looking to start or enhance their careers in the meat processing industry. The program, developed in collaboration with industry experts and the Northwest Meat Processors Association, will provide participants with hands-on training and essential knowledge for success in this rewarding field.

Whether you’re looking to begin a career in butchery, expand your skills, or start your own meat processing business, the Master Butcher Certificate Program offers comprehensive instruction in humane animal slaughter, carcass dressing, muscle identification, and the quality butchery of key livestock species.

Program Overview
The Master Butcher Certificate Program consists of three levels, starting with Level 1: Basic Butchery. The first level begins in March 2025 and spans 12 weeks. To accommodate working professionals and those living outside of Pendleton, BMCC will offer the program in a hybrid format, with online courses that can be completed from home, alongside four required in-person workshops held on weekends at the BMCC campus.

Levels 2 and 3, focusing on Food Safety & Quality and Meat Entrepreneurship & Management, respectively, will be offered in the 2025-2026 school year.

Program Details

• Level 1: Basic Butchery
  • Duration: 12 weeks, March 10 – June 2, 2025
  • Online component includes:
    • Range Meat Academy Meat Clerk program (15-20 hours)
    • Range Meat Academy Meat Cutter program (40-60 hours)
    • Food Handlers License (based on state)
  • In-person workshops (4 weekends):

• Humane Animal Handling & Slaughter – March 22-23
• Beef Butchery – April 12-13
• Pork Butchery – May 3-4
• Lamb/Goat Butchery – May 24-25

• Must attend 3 of the 4 weekend workshops to earn the Level 1 Certificate.
• Basic Eligibility
  • Must be 18 years old by the program start date
  • Must have a high school diploma, GED, or equivalent
  • Must be employed in or have a strong desire to work in the meat industry
  • Experience with livestock is required
• Limited Enrollment
• The program is limited to just 15 students, with 2 spots reserved specifically for members of the Confederated Tribes of the Umatilla Indian Reservation (CTUIR). Don’t delay – apply soon to secure your spot!

Partners
This program is a collaborative effort between Blue Mountain Community College, Oregon State University, and the Northwest Meat Processors Association.

Scholarships Available
A limited number of scholarships, ranging from $500 to $1,000, are available to all applicants. To apply for a scholarship, simply answer the scholarship questions on the registration form.

Program Fee
The total registration fee is $1,500. Please consider travel costs to Pendleton, OR, for the in-person workshops when planning.

Application Details
Applications are now open, with a deadline of February 10, 2025. Applications will be reviewed during the week of February 17, 2025, and invitations to participate will be sent out by February 24, 2025. All payments must be received by March 7, 2025, in order to enroll.

For more information and to apply, visit https://bluecc.edu/master-butcher/

bluecc.edu

Rebecca Thistlethwaite
thistler@oregonstate.edu
541-806-1526

02/10/2025

Diverse Markets Business Builder Grant Program

The NWRM RFBC Diverse Markets for Climate Resilient Agriculture team is offering grants between $3,000 and $50,000 that are designed to support small- to mid-scale farms and non-farm food businesses working with grain, pulse and/or pseudocereal products within local and regional value chains. The purpose of these grants is to increase business viability, improve market access, and strengthen local and regional supply chains. This is the first of two rounds in the Diverse Markets Business Builder grant program. A total of $120,000 will be awarded in this round, with an anticipated 12 to 30 awards being granted.

Your farm or value-added food business may be eligible for this program. Businesses must be growing, producing, processing and/or supporting the aggregation, distribution and marketing of grain, pulse and/or pseudocereal products. Farms must be in our six-state region (CO, ID, OR, MT, WA, WY). Non-farm food businesses must be (1) located in our six-state region and (2) sourcing from local or regional producers, defined as within our six-state region or 450 miles of their business. Businesses must have been operating for a minimum of two years. Funds are not for the development of new businesses.

https://nwrockymountainregionalfoodbusiness.com/diverse-market-rfa/

03/01/2025

Applicants may submit questions regarding the RFA and application process through this link: https://forms.monday.com/forms/b0cdb903497263304693e28f672d199d?r=use1

Shared Kitchen Summit

New Orleans, LA

The Food Corridor's Shared Kitchen Summit brought together 220+ shared kitchen operators and industry leaders in New Orleans for a dynamic event filled with knowledge sharing, collaboration, and celebration. Thanks to sponsorship from the Northwest Rocky Mountain Regional Food Business Center, 19 regional shared kitchen operators serving underinvested entrepreneurs were able to attend.

Shared kitchens are key to the RFBC’s mission, providing accessible infrastructure that supports diverse food businesses, reduces barriers to entry, and strengthens local economies. Attendees received technical assistance through sessions such as financial management, co-packing and incubation services, and food safety, equipping them with actionable strategies to improve operational sustainability and longevity.

The event concluded with a traditional New Orleans second line to the inaugural Golden Whisk Awards, recognizing excellence in the shared kitchen industry. By fostering innovation and resilience, the Summit demonstrated how shared kitchens and the RFBC initiatives are driving progress across the food sector.

sharedkitchensummit.com

Tyler Sangermano, tyler@thefoodcorridor.com

📢 Announcing: NMPAN’s Comprehensive Online Business and Operations Course for Meat Processors! 🥩

Fully remote over Zoom

Back by popular demand! After a very successful first year, we’re excited to offer our 12-Month Meat Processor’s Mastermind course again next year! We’ve built upon our original curriculum, adding more finance and operations-focused content. Designed specifically for meat processing plants with between 10-100 employees, this course with help you reach financial and operational sustainability by covering topics including:

• Basic Bookkeeping: Master the fundamentals of tracking expenses and managing your finances in the plant to control your cost of goods sold and continue growing your net profit year over year.
• Financial Statements: Learn how to analyze profit & loss statements, cash flow and balance sheets for better business decisions.
• Strategic Planning: Develop strategies based on solid financial metrics, analyze your business’s strengths and weaknesses and set your service fee and product pricings for growth and profitability .
• Business Operations: Improve efficiency in your day-to-day operations for higher productivity.
• Opportunities and how to assess them for viability
• Order fulfillment and inventory management
• Labor Strategy: match production to capacity
• Basic Human Resources Framework: Understand hiring, firing, onboarding and employee incentives for compliance and creating a top-notch workplace culture.
• And Much More!

 Course Features:

• 10 Hours of 1-on-1 Financial Coaching: Each student receives personal coaching to help get their books in order and set a strong financial foundation for their business.Monthly meetings in an online format, allowing you to learn from the comfort of your home or workplace. Recordings are always available within 24 hours for review.
• Monthly meetings, each focusing on a specific aspect of running a successful meat processing business
• Interactive lessons and expert guidance from boots-on-the-ground professionals  to help you apply what you learn
• Teamwork sessions, where you tackle your most difficult topics with peers from your cohort
• “Plant Management Roundtables” to work through current issues

Some of Our Working-Expert Instructors:

• Todd Churchill of CLA and Thousand Hills Beef
• Oliver Mincey of O & Co consulting, who created AAMP’s HR 5-part series
• David Zarling, Program Manager of NMPAN and Operations Manager for StarHarvest Processing
• Finance and Bookkeeping coaches from CLA and Good Roots, formerly Kitchen Table Consultants
• Fractional CFOs
• Working Plant Managers

Enrollment Begins: November 15th, 2024

Applications Due: January 15th, 2025

Start Date: Mid-february, 2025

Duration: 12 Months

Testimony from a student in the 2024 Mastermind program:

“I highly recommend this course for any meat processor who wants to improve their decision-making process, increase productivity, and become a better leader for their organization.”

Join us and be part of the second year of this highly acclaimed course! Build the skills and knowledge to boost your business success. Enroll today and take the next step toward a more profitable and efficient meat processing business! 

Apply Now at www.meatprocessoracademy.com

meatprocessoracademy.com

zarlingd@oregonstate.edu
thistler@oregonstate.edu

Montana RFSI Awards Announced

Montana

usda.gov

Jim Auer
Food and Agriculture Development Specialist
Montana Department of Agriculture
jauer@mt.gov
406-444-0248

Right Size Investment

Blurb for newsletter:

In October, the Right Size Investment theme sent 19 businesses from our six state region to the Regenerative Food System Investment Forum in Denver, Colorado. Attendees built connections with each other and had the opportunity to connect with funding experts. Attendees participated in a Business Plan & Pitch workshop and received a Glossary of Terms to help them prepare for the event. 

“The RFSI Forum was a life changing experience for me. I left Denver touched, moved and inspired about the unlimited possibilities and opportunities for my company to align and participate in growing regenerative food systems. Once again thank you very much for the opportunity. Food is medicine!”

-Barry Bronson, CEO and Owner, Flight Square Food Group LLC & Esotico Pasta LLC 

Examining the Local Food System through Storytelling

Lander, Wyoming

The year 2024 was the fourth year of the Central Wyoming College (CWC) Incubator Farm's Crop Production Practicum. For six months - the length of a growing season - the CWC Beginning Farmer Training Program students are hands-on on the 1/2-acre diversified farm for three days a week. The cohort ranges from high schoolers to retirees. They are on the farm to learn how to grow food, develop their own food and ag business plan, and identify their role in the local food system. The students grow fruits and vegetables, research and implement soil health practices, sell at the Lander Valley Farmers' Market, and make value-added food products from their fresh produce in the Meadowlark Kitchen. And, there's a lot of wandering conversation, belly laughs and peer mentorship.

To promote local food system analysis, Melissa Hemken (Wyoming co-lead for the Center) leads the student cohort in a book club on Ben Hewitt's The Town That Food Saved: How One Community Found Vitality in Local Food. Published in 2009 by the Rodale Institute, it is a first-person story of the real people, real place and real events of the local food revival in Hardwick, Vermont. The relaxed storytelling style of Hardwick's people that grow, raise and make local foods is accessible and relatable. The author, who is a community resident, is amicably skeptical that local food is by what Hardwick should be known. At the time of the book's writing, Hardwick had received a lot of press attention for its local food success. Accordingly, Hewitt narrates his conversations with other community members that range from local food idealists to the naysayers. The Town That Food Saved concludes with Hewitt's summarization of the elements needed for a resilient, circular local food system. The CWC Farm book club discussion centered on what characters the students most identify, comparison of the Hardwick circular food system elements to the students' local food system and what may be missing and/or needs to be improved, and the actions needed to connect more circularity in the students' local food system.

The Town That Food Saved is out of print. Used books are available, as well as ebooks and audiobooks.

cwc.edu

Melissa Hemken, 307redrock@gmail.com

Montana Growth Through Agriculture Grant & Loan Program

Growth Through Agriculture Grant & Loan Program Requesting Proposals

GTA Pre-Application Submission Deadline is Thursday, October 31, 2024

HELENA, Mont. – The Montana Department of Agriculture (MDA) is announcing the opening of the FY2025 funding cycle for the Growth Through Agriculture (GTA) Program. Montanans interested in innovating or expanding agricultural businesses are invited to apply for funds through the state grant and loan program.

“The Growth Through Agriculture program continues to help Montana businesses and agricultural operations add value, scale up, and access new markets,” said MDA Director Christy Clark. “I encourage producers, business owners, and those with innovative ideas for value-added projects to apply so we as a state can continue to elevate our agricultural ecosystem and economy.”

The Growth Through Agriculture program was established by the legislature to strengthen and diversify Montana’s agriculture industry by developing new agricultural products and processes. GTA grants and loans are awarded by the Agriculture Development Council, consisting of seven members appointed by the Governor. GTA funding requires the investment of at least $1 in matching funds for every $1 in grant or loan assistance received.

Pre-applications for funding open October 1, 2024, and are due October 31, 2024. Selected proposals from pre-applicants will be invited to submit a full application for funding in January. Information on submitting a pre-application, program guidelines, FAQs, and previously funded projects can be viewed online at agr.mt.gov/GTA. Applicants may apply for grants up to $50,000 and loans up to $100,000. Examples of eligible project activities include equipment purchases, construction costs, advertising and promotion, and consultant services.

Those needing application assistance are encouraged to contact their local Food and Agricultural Development Center at agr.mt.gov/Food-and-Ag-Development-Centers.

The Montana Department of Agriculture is serving Montana Agriculture and growing prosperity under the Big Sky. For more information on department programs and services, visit agr.mt.gov.

https://agr.mt.gov/GTA

10/31/2024

Growth Through Agriculture
Phone: (406) 444-0134
Email: GTA@mt.gov
Fax: (406) 444-9442
302 N Roberts,
Helena, MT 59601

Wyoming Food Coalition Annual Conference Registration Now Open!

Casper, Wyoming

Join us for an outstanding line-up for this year's Wyoming Food Coalition Annual Conference. Registration is now open!

wyfoodcoalition.org

Jennifer Faulkner

Agriculture Support Program - Fuel Tax Payments

What: The Agriculture Support Program (ASP), from Washington State Department of Licensing (DOL), is a funding opportunity for ag producers and transporters who purchased eligible fuel between January 1 2023 and December 31, 2023. Payments will range from $600 to $4,500 based on the number eligible gallons purchased. Funding for this program comes from Washington’s Climate Commitment Act.

Why: Ag producers and transporters may have paid a surcharge for fuel that was exempt under RCW 70A.65.080(7)(e).

Eligible Fuel:
Fuel used exclusively for ag purposes, by a farm fuel user
Fuel used for the transportation of ag products on public highways

When: Applications open Monday 8/26 and will be first-come, first-served. DON’T DELAY!

Questions? Check out the FAQ page (available in several languages) and see attached flyers for more information.

Need help? Email AGSupport@submittable.com, M-F, 9AM-5PM

How to Apply: Apply online or via paper application.

Summary courtesy of WSDA Regional Markets Program

https://dol.wa.gov/agriculture-support-program

WY Meat Science Program

Riverton, WY

Animal Science - Meat Science option  Registration is open. Closes the first week of classes. August 30th
Have you ever thought of changing careers or learning a new skill that’s both rewarding and in high demand? Central Wyoming College (CWC) is paving the way for those looking to enter the meat science industry with its unique, hands-on meat science degree and certificate programs.
Why Choose Meat Science?
The meat science industry is rapidly growing, with processing plants across the nation urgently seeking qualified professionals. This presents a golden opportunity for individuals looking to secure well-paying jobs in a field that values expertise and practical skills. By enrolling in CWC’s meat science program, you can position yourself at the forefront of this industry.
What Makes CWC’s Program Stand Out?
Central Wyoming College is the only community college in Wyoming offering a comprehensive, hands-on meat science degree and certificate. Our program is designed to provide students with real-world experience, ensuring they are job-ready upon graduation.

sharepoint.com

Amanda Winchester Ag & Meat Science Instructor
307-855-2258
awinches@cwc.eduAssociate

WY Local Foods Focus Group Attends Workshop

Casper, WY

adobe.com

Outreach and Assistance for Socially Disadvantaged and Veteran Farmers and Ranchers Program

Organizations can apply for a maximum amount of $250,000 for a single year, with a grant maximum of $750,000 over a 3-year period. There is no match required for applications and only one project proposal may be submitted per eligible entity. Grant funding will be awarded to three categories of applicants:

Category 1 – Minority serving academic institutions (e.g., 1890 and 1994 Land Grant Universities, Hispanic-Serving Institutions)
Category 2 – Non-profit, community-based organizations, and Eligible Tribal Entities or National Tribal organizations
Category 3 – Academic institutions and organizations (e.g., 1862 Land Grant Universities, including those that received funding under this program before January 1, 1996)

Importantly, organizations must have demonstrated expertise working with underserved, socially disadvantaged, and/or veteran farmer communities during the 3-year period preceding the submission of the application.

USDA is soliciting project proposals that address the following program mission areas, which are slightly different from last year. Proposals from eligible entities must address at least two of the five following programmatic mission areas as they develop their goals:

Assist underserved, military veteran farmers and ranchers, including beginning farmers and ranchers in owning and operating successful farms and ranches;
Improve participation among underserved or military veteran farmers and ranchers in USDA programs;
Build relationships between current and prospective farmers and ranchers who are underserved or military veterans and USDA’s local, state, regional, and National offices;
Assist in reaching current and prospective underserved farmers, ranchers, or forest landowners in a linguistically appropriate manner; and
Assist with identifying the problems and barriers that underserved farmers experience and working towards minimizing or alleviating those issues to enable their equitable participation in USDA programs.

https://www.usda.gov/partnerships/underserved-veteran-farmers-ranchers-foresters

07/05/2024

Benjamin Chan
Program Director
USDA Office of Partnerships and Public Engagement
Phone: 202-720-6350
Email: 2501Grants@usda.gov

2023 WY Local Foods Economic Report: Fremont, Hot Springs, and Teton Counties

Wyoming

The 2022 State of the Local Food Economy report was the inaugural effort to quantify the value of local foods sold through third-party managed, direct-to-consumer farmers’ markets within the service area - Fremont, Hot Springs and Teton counties, which include the Wind River Reservation - of Central Wyoming College (CWC). This 2023 report builds on that information to provide comparisons in three unique farmers’ market sales channels. These farmers’ markets, in addition to weekly seasonal in-person markets, include two virtual markets for online ordering of local foods and a year-around indoor farmers’ market, which increases the convenience and accessibility of local foods for our communities. Three years of direct-to-consumer farmers’ market sales data shows solid local food economy growth through more sales and more customers across multiple types of market channels - in-person, year-around indoor and virtual. Since 2021, direct-to-consumer farmers’ market sales have increased by 45% ($993,460) in the 2-year period of 2022-2023.

Farmers’ Markets	2021 Sales	2022 Sales	2023 Sales	% Change
In-person	$1,059,646	$1,224,279	$1,492,615	18%
Year-around Indoor	N/A	$54,253 *Oct-Dec	$291,493 *Feb-Dec	Comparison unavailable.
Virtual	$180,143	$278,348	$449,141	39%
Total	$1,239,789	$1,556,880	$2,233,249	31%

google.com

Healthy Food Financing Initiative Planning Grant Program

The HFFI Planning Grant Program is a new grant program under the expanded America’s Healthy Food Financing Initiative.

A planning grant aims to transform an idea into an actionable plan and support access to the resources needed to advance towards implementation. Applicants will be expected to identify and implement planning activities that include (but are not limited to):

Assessing the community to be served
Evaluating site locations
Architectural design or other site planning
Evaluating and/or selecting a feasible business model
Establishing and training a project team and/or project lead
Solidifying community partnerships
Vetting and selecting a prospective developer, general manager, or retail operator
Development of a business plan and/or operating financials
Assessing capital funding needs
Conducting community engagement activities that will support the development of a business model that is inclusive of relevant stakeholder communities, targeted beneficiaries, and affected populations

At least $6,000,000 is available for grants for the 2024 HFFI Planning Grant Program. Grant awards will be between $10,000 – $150,000.

The program will support early stage planning and development of projects aiming to strengthen, expand, and innovate within the food retail supply chain. Applicants must demonstrate how the business model(s) they are planning will contribute to food access through the availability of Staple and Perishable Foods for retail sale.

Grant uses could include (but are not limited to):

Community Engagement: consumer/community engagement support and activities, governance support & activities, community food assessments
Business, feasibility, and operations planning/development: Information gathering and decision-making activities such as market research or personnel that will support outreach activities, feasibility studies, financial analysis, business/strategic planning, development of proformas and business financials, staff training, financial or development consultants, project management, marketing & advertisement (including online and print), etc.
Construction predevelopment: site location analysis, appraisals, architectural or design assistance, and soft costs that will indirectly support the acquisition and/or pre-construction preparation of land such as legal support, permitting, fees, and environmental/energy assessments
Other capital needs: including one-time investments into capital needs for the planning and development of a business model’s operations such as capital campaign planning, or development of technology (i.e. build out of a website) that will operationalize the next phase of the project

Grants may not be used for brick and mortar facility development.
Applications are due by 11:59 PM Eastern Time on Monday, June 17, 2024.
An informational webinar will be held for potential applicants at 2:00 PM Eastern Time on Thursday, May 16, 2024. To register for the webinar, go to: https://bit.ly/hffi-planning-grant.

https://www.investinginfood.com/planning-grant/

06/17/2024

Wyoming team is funding Meadlark Market. Here is the article:

marketplace.org

Western Region

Western Regional Agricultural Stress Assistance Program

WRASAP is offering funding opportunities to partners, collaborators, and stakeholders. Proposals for funds should address causes and solutions for agricultural stress in the Western region. WRASAP is offering two opportunities to apply for mini grants in 2024. Application deadlines are April 30, 2024 and July 31, 2024.

Apply for up to $5,000 to educate yourself/your organization or reduce agriculture-related stress and/or prevent agricultural suicides in your state/territory. Funding is available in the following three categories: Translation, Outreach, and Professional Development.

https://farmstress.us/small-grants-program/#elig

04/30/2024

See all the mini-grants over the past few years in our Region! MT, CO, OR, WA

awards for states in region

file:///C:/Users/Jude/Downloads/2023_OMDGDescriptionOfFundedProjects.pdf

this is probably a separate tab to highlight awards for programs in states that may directly or indirectly intersect RFBC

resource guide

https://nwrockymountainregionalfoodbusiness.com/wp-content/uploads/2024/03/Local-Regional-Food-System-Resource-Guide.pdf

could be a link for the public. now it's in the dashboard

Mountain Meat Summit May 22-23, 2024

Bozeman, MT

Are you interested in advancing market opportunities, building connections, and supporting collective skills-development and learning across the Mountain West’s meat supply chain?

Registration is open for the Mountain Meat Summit, a local/regional meat supply chain conference held in Bozeman, Montana, May 22^nd and 23^rd 2024.

The Summit is geared toward individuals and businesses that engage with meat supply chains in the Mountain West including farmers, ranchers, processors, wholesale buyers, chefs, grocers, educators, and consultants.

The Summit will provide peer-to-peer advice and networking, educational sessions by meat supply chain business people and industry experts, and “quick-consulting” stations with public and private consultants.

Day 1, May 22: Educational day tours, and the Reiser Opening Afternoon Reception

Day 2, May 23: Educational sessions/presentations, and late afternoon reception with sponsor reps, quick-consulting stations, and local RTE meat tasting!

Cost: $100 for all onsite receptions, programs, and sessions; $25 add-on for a tour (new reduced tour price!).

Founding Sponsors: USDA National and Western SARE, USDA AMS, and Farm Credit

Presenting Sponsors: Northwest and Rocky Mountain Regional Food Business Center, Montana State University Extension, Colorado State University Extension, Reiser, Western Sustainability Exchange, Barney Creek Livestock, Grapevine Local Food Marketing, and CliftonLarsonAllen, LLC, and more to come...

Supporting Sponsors: Montana Beef Council, Old Salt Festival, Montana Pork Producers Council, and more to come…

meatsummits.com

Tommy: tmbass@montana.edu

Workshop: Using the Art of Storytelling to Market Local Foods

virtual- link to recorded session below

zoom.us

WY Beginner Farm Training and Farm Incubator Program on Farm Answers Podcast

virtual

Ethan Page of the Central Wyoming College talks about the WY Beginner Farm Training and Farm Incubator Program.  Ethan highlights program participants; project collaborators; and farm developments.

farmanswers.org

Value Added Producer Grants

The Value-Added Producer Grant (VAPG) program helps agricultural producers enter value-added activities to generate new products, create and expand marketing opportunities, and increase producer income. You may receive priority if you are:
Beginning farmer or rancher.
Socially-disadvantaged farmer or rancher.
Small or medium-sized farm.
Ranch structured as a family farm.
Farmer or rancher cooperative.
Proposing a mid-tier value chain.
Program Funding: Approximately $31 million in total available funding.
Maximum Grant Amount: Planning Grants $75,000; Working Capital Grants: $250,000.
Matching Funds Requirements: Cost share match requirement of 100 percent of the grant amount required for all applications.
Deadlines: April 11, 2024 for electronic applications; April 16, 2024 for paper applications
More information here: https://www.rd.usda.gov/programs-services/business-programs/value-added-producer-grants#overview

https://www.rd.usda.gov/programs-services/business-programs/value-added-producer-grants#to-apply

04/11/2024

Contact your state USDA Rural Development Office: https://www.rd.usda.gov/programs-services/business-programs/value-added-producer-grants#contact

Regional Food System Partnerships (RFSP) Applicant Webinar

Online

When: Wednesday, March 27, 2024, 01:00 PM – 03:00 PM Eastern Time (US and Canada)
Topic: U.S. Department of Agriculture (USDA), Agricultural Marketing Service (AMS) announced $5 million in competitive grant funding for the Regional Food System Partnerships Program (RFSP) to explore new market opportunities for U.S. food and agricultural products, and to encourage resilience and development of local or regional food systems. For more information, please visit the RFSP application webpage.

zoomgov.com

Dawn thilmany

Regional Food System Partnerships

U.S. Department of Agriculture (USDA), Agricultural Marketing Service (AMS) announced $5 million in competitive grant funding for the Regional Food System Partnerships Program (RFSP) to explore new market opportunities for U.S. food and agricultural products, and to encourage resilience and development of local or regional food systems.

https://www.ams.usda.gov/services/grants/rfsp/apply

05/14/2024

Local Foods Promotion Program

Online

When: Thursday, March 28, 2023, 1:00 PM Eastern Time
Topic: U.S. Department of Agriculture (USDA), Agricultural Marketing Service (AMS) announced approximately $10.5 million in competitive grant funding for the Local Food Promotion Program (LFPP) to support the development, coordination, and expansion of local and regional food business enterprises that engage as intermediaries in indirect producer-to-consumer marketing to increase access to and availability of locally and regionally produced agricultural products. The webinar will discuss the application requirement for applicants.  For more information, please visit the LFPP application page.

usda.gov

Local Foods Promotion Program

U.S. Department of Agriculture (USDA), Agricultural Marketing Service (AMS) announced approximately $10.5 million in competitive grant funding for the Local Food Promotion Program (LFPP) to support the development, coordination, and expansion of local and regional food business enterprises that engage as intermediaries in indirect producer-to-consumer marketing to increase access to and availability of locally and regionally produced agricultural products. The webinar will discuss the application requirement for applicants.

https://www.ams.usda.gov/services/grants/lfpp/how-do-i-apply-lfpp-grant

05/14/2024

Grants webinars

Online

When: Tuesday, March 26, 2024, 1:00 PM Eastern Time
Topic: U.S Department of Agriculture (USDA), Agricultural Marketing Service (AMS) announced approximately $10.5 million in competitive grant funding for the Farmers Market Promotion Program (FMPP) to support the development, coordination, and expansion of direct producer-to-consumer markets to increase access to and availability of locally and regionally produced agricultural products. The webinar will discuss the application requirement for applicants. For more information, please visit the FMPP application page.

usda.gov

Dawn Thilmany

Farmers Market Promotion Program

https://www.ams.usda.gov/services/grants/fmpp/how-do-i-apply-fmpp-grant

Wyoming Food Coalition Summit

Riverton, WY

wyfoodcoalition.org

info@wyfoodcoalition.org

Fancy Food Show media

Press coverage for Fancy Food activities

foodbeverageinsider.com

Ashley or Sarah

New Western Meat School Business Accelerator launches in March 2024! Deadline extended to Feb. 16th!

online

westernmeatschool.com

Rebecca Thistlethwaite, thistler@oregonstate.edu, Ph. 541-806-1526

Colorado Resilient Food Systems Infrastructure Grant

The opportunity for increasing the value of Colorado producers’ products via processing remains largely unmet. Grant funding offered through the Resilient Food Systems Infrastructure (RFSI) Program is a critical support for non-meat processing and value added opportunities.
Meant for agricultural products for human consumption, the program provides funding for producers and processors to continue the development of processing infrastructure for fruit, vegetables, grains, legumes, dairy, and other non-meat products.*
By focusing on middle-of-the-supply-chain projects that benefit a number of Colorado producers, the RFSI grant program will contribute to a more resilient food system and financially stronger producers.
*Ineligible products include: meat and poultry, wild-caught seafood, exclusively animal feed and forage products, fiber, landscaping products, tobacco, or dietary supplements.
Approximate timeline
We intend to open the first phase of applications in the Spring of 2024 and accept letters of intent for approximately 60 days. Applicants invited to participate in the second phase of the application would be notified in early summer 2024. Funds would be available for use in late 2024.
Applications
The first phase of applications will ask interested applicants to submit a letter of intent, describing the proposed project.
Letters of intent can be mailed or emailed to the CDA or submitted using a Google Form during the application period. Templates for letters of intent will be available on the CDA website and linked in various promotions.
Letters will undergo a review process and only certain applicants will be invited to apply for the grant funding in the second phase of the application process.

https://ag.colorado.gov/markets/markets-funding/resilient-food-systems-infrastructure-rfsi-program

Colorado Department of Agriculture

New Western Meat School Business Accelerator launches in March 2024! Deadline to apply is Feb. 2nd!

virtual

westernmeatschool.com

David Zarling, zarlingd@oregonstate.edu

Montana Resilient Food Systems Initiative Grant

The U.S. Department of Agriculture (USDA), Agricultural Marketing Service (AMS), has entered into a cooperative agreement with Montana Department of Agriculture for the Resilient Food Systems Infrastructure Program Cooperative Agreements (RFSI). Through this agreement Montana will develop and administer coordinated initiatives to build resilience across the middle-of-the-food-supply-chain. Funds will support expanded capacity for the aggregation, processing, manufacturing, storing, transporting, wholesaling, and distribution of locally and regionally produced food products, including specialty crops, dairy, grains for human consumption, aquaculture, and other food products, excluding meat and poultry. This program is intended to provide similar support provided in other USDA funding for meat and poultry processing, but for the non-meat and poultry sectors. Montana will work in partnership with USDA to make competitive subawards to support infrastructure in the middle-of-the-supply-chain for domestic food and farm businesses and other eligible entities. Additionally, MDA will use a limited portion of funds to develop and/or strengthen the State’s supply chain coordination and targeted market development services for local and regional produced product.

https://agr.mt.gov/RFSI

01/08/2024

RFSI Program Manager
Montana Department of Agriculture
Phone: (406) 444-0248
E-mail: RFSI@MT.GOV

Winter Fancy Food Show Partnership

Las Vegas, NV

specialtyfood.com

Tyler Sangermano @ tyler@thefoodcorridor.com

Shared Kitchen Toolkit Update

Nationwide

thefoodcorridor.com

Tyler Sangermano @ tyler@thefoodcorridor.com

Get Your Recipe to Market Sponsorship

NW & Rocky Mountain Region

pcc.edu

Jill Beaman @ jill.beaman@pcc.edu; or Tyler Sangermano @ tyler@thefoodcorridor.com