Small Business Startup: The Sandwich Bar

Friends and entrepreneurs Jamie Hubbard, left, and Jessica Williams opened The Sandwich Bar in Sackets Harbor together. The shop is located on West Main Street in the village. Sydney Schaefer/NNY Business

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Food Evolution Summit: Exciting, inspiring and concerning

Jay Matteson

As I write this column, I’m traveling at 400 miles per hour, 30,000 plus feet above the heartland of the U.S. It’s appropriate to be writing at this altitude as the last two days have allowed me to view our food systems from high above sea level. Our journey to the Food Evolution Summit in Palm Springs, California, was exciting, inspiring and concerning. I met many food developers, chief executive officers, food researchers and company vice presidents during the two-day conference. Our three-fold mission during the conference was to look for potential companies considering new locations on the east coast and especially New York state; explore opportunities to bring new business to our companies in Jefferson County, and gain a broader perspective on new food and beverage trends. 

    Our first presenter was David Rice, vice president of research and development strategies and portfolio management for Pepsico. Mr. Rice discussed world demographics and our aging populations. Food companies need to be adjusting their products to meet the needs and tastes of an older population while also creating new and exciting food products for new generations. David also indicated that the consumer, especially the U.S. consumer, is demanding our food stream produce less waste, from the farm to the table. “Upcycling” became a hot topic during the conference. Upcycling is going beyond the traditional three “R”s of waste reduction. Upcycling is finding waste products and converting them into new food products or packaging. It’s not just reusing the waste product as it is, but converting the product into a different use. Almost every presenter after Mr. Rice discussed upcycling at some point in their presentations. 

    As a great example of upcycling that came out of the conference was a company using grape pomice, the byproduct of wine-making that contains seeds, skins and stems. A company in California has developed a technology to isolate the resveratrol from the pomice and turn it into either a concentrated powder or liquid. The resveratrol can then be added to other food and beverages to bring its health benefits to the product. The presenter from Napa Hill Inc., is using the concentrated liquid in a specialized water product that contains concentrated juices from the grapes grown in Napa Valley. This creates a unique almost wine-like flavor without the alcohol but containing many of the health benefits obtained in wine. The pomice is upcycled, reducing the waste stream from the winemakers. 

    Joshua Reid, senior director for research and development at Kashi discussed their new line of food products called Kashi for Kids. Kashi gathered together a group of teenage food entrepreneurs from across the United States. These kids were involved in creating their own food businesses or were very active in sustainability efforts. Kashi brought the group together to create a new line of food products geared towards kids. The teenagers were given basic ingredients to work from and allowed to be creative in developing the products. Everything from developing the flavor profiles to the shape and texture was examined. The team of teenagers also looked at sustainability issues of the product and its packaging, causing Kashi to adjust how they normally package their products. We had the opportunity to sample the products and they are incredible. I’m bringing home a box of their honey cinnamon cereal. The cereal is a combination of crunchy pieces of cereal with a cinnamon coating and then cereal puffs filled with a honey apple mixture. It was impressive to learn how the kids were given a big palette to work from to create healthy food products. My only disappointment with this effort was the failure to expose the teenage team to the farmers who grow the ingredients. We heard extensively about how Kashi sources their products and demands strong sustainability practices from the farms. But they failed to bring the kids to the farms. 

    This has been an ongoing concern of mine, long before this summit. Food processing companies are marketing their products with environmentally conscious messages, but not connecting with the farmers who produce the ingredients to understand why farms use the practices they do, what farms have already done to minimize their carbon footprint, and to build better partnerships between the consumer, the farmer and the food processor. I did ask Mr. Reid quietly about why they hadn’t connected the kids with the farms. His answer was simple: they had not considered it. Perhaps in the future they will place more importance on that connection. 

    There were several other interesting presentations and fantastic connections made. We’ll work to maintain and build these connections with hope that perhaps it will bring more food processing to Jefferson County. 

20 Questions: Nurturing Northern New York

SYDNEY SCHAEFER/NNY BUSINESS
Nutrition Program Manager at Cornell Cooperative Extension of Jefferson County April Bennett poses for a portrait inside the cooperative’s office kitchen in Watertown.

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Small Business Startup: Island Bay Pier House

HOLLY BONAME/NNY BUSINESS
Island Bay Pier House co-owners Brandi Wanecski and Adam Beaman stand behind the restaurant’s illuminated bar.

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FARM FRESH to Farmers Market : Bush Gardens family farm stays local from seed to sale

DAYTONA NILES / NNY BUSINESS
Loren and Chris Bush pick lettuce in preparation for their Wednesday Watertown Farmer & Craft market.

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Agricultural Development Conference on March 23

Jay Matteson

On Friday, March 23, agriculture will be showcased at the annual Jefferson County Agricultural Development Conference at the Hilton Garden Inn in Watertown. The conference is free to attend, but advance registration is required by March 16. The morning agenda will look at local agricultural development efforts underway or proposed for Northern New York. A nationally recognized keynote speaker will discuss opportunities and challenges for our agricultural industry in 2018 and beyond during our midday program. In the afternoon, the event will feature panel discussions that examine the future of agriculture and workforce development issues. Those interested in more information or in registering should call (315) 782-5865.

    Our keynote speaker, Moe Russell, is the cofounder of Russell Consulting Group, a leading provider of marketing and financial advice to crop and livestock producers.  Moe is a frequent business speaker on motivation, planning and entrepreneurship. He developed a webinar series on commodity marketing and writes for Farm Journal magazine.

    Prior to starting Russell Consulting, he spent 26 years with Farm Credit Services and served as division president, branch lending, where he was responsible for 82 lending offices in Iowa, Nebraska, South Dakota and Wyoming. Moe has international consulting experience in Hungary, Czechoslovakia, the Middle East and South Africa. He is also on the faculty of the “The Executive Program for Agricultural Producers” (TEPAP) program at Texas A & M University.

    Our keynote presentation will begin at 11 a.m. and end at 1:30 p.m. with a break for lunch. Immediately following the keynote presentation, Moe Russell will be joined onstage by Mr. Chris Laughton, director of knowledge exchange at Farm Credit East and John Jennings, plant manager of Great Lakes Cheese in Adams. The panel will build upon Mr. Russell’s presentation, examining current events in agriculture, the strengths and weaknesses of Northern New York agriculture, and will discuss their thoughts on how to grow our industry.

    The conference begins at 8:15am with an important update on the Regional Food Hub Program and what efforts are being made to help farms with marketing and distributing their food products. Building upon the food hub program, we’ll also learn about the Drive for 25 Farm to School initiative to get more local farm products onto our school lunch menus.  These two programs are chipping away at the barriers that have made it difficult for produce farms to thrive in our region.

    At 9:30 a.m., there will be a report on the International Agribusiness Park of the Thousand Islands. Much work is being done to develop this industrial park for agriculture and conference participants will hear the progress being made on this exciting project. Tied to the Agribusiness Park presentation, Dr. Travis Maddock from Dakota Global Group of North Dakota will be on hand to discuss the feasibility of a USDA meat processing facility here in northern New York. 

    Our final program of the day features a panel discussion on pathways for agricultural workforce development.   The panel discussion begins at 2:30 p.m. and features Dr. Stephen Todd, superintendent of Jefferson – Lewis BOCES, Dr. William Jones, who helped create the new agribusiness degree program at SUNY Canton, and William Stowell, agriculture teacher and FFA advisor at South Jefferson High School. This panel will discuss the various programs they are involved with at their institutions and what opportunities and needs they see affecting our agricultural workforce.

    The Jefferson County Agricultural Development Conference begins at 8:15 a.m. and ends at 3:30 p.m. at the Hilton Garden Inn in Watertown.  Participants may choose to attend a portion or all of the conference.  Lunch is served from 11:45 a.m. to 1 p.m. The entire program is free thanks to sponsorship from Afgritech LLC, Great Lakes Cheese Co., Midway International Logistics, North Harbor Dairy Farms, Farm Credit East, Monroe Tractor and Jefferson County Local Development Corporation.  To learn more about the program or register, one may call (315) – 782-5865, email coordinator@comefarmwithus.com or visit www.jeffersoncountyagriculture.com .

Jay Matteson is agricultural coordinator for the Jefferson County Local Development Corp. Contact him at coordinator@comefarmwithus.com. His column appears every other month in NNY Business.

Small Business Startup: CRAVE

AMANDA MORRISON / NNY BUSINESS
Todd Sheffield recently opened his restaurant Crave in downtown Cape Vincent and has been very successful to date.

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For the Love of Food, Family and Fine Wines

DAYTONA NILES / NNY BUSINESS The Di Prinzio family stands in front of Di Prinzio’s Kitchen, located at 428 Riverside Drive in Clayton. The restaurant will feature outdoor seating in the summer.

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Finding Your Food: Regional food hubs connect consumer with food

CHRISTOPHER LENNEY / NNY BUSINESS
Peter Martins displays a handful of strawberries at Martin farm on Needam Road in Potsdam.

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Farmer’s Market Season is Upon Us!

Jay Matteson

By: Jay Matteson

A true sign that Northern New York has moved away from snow season is the beginning of farmer’s markets in May. Fresh, local produce, baked goods, potted flowers and local wine are among some of the things that visitors to a market will find.  Having a great conversation with a friend, getting a bite to eat from a food vendor and sometimes enjoying musical entertainment are extras that make our local open air markets something many look forward to.

    The first market of the year to open is the big Watertown Farmer’s Market on Wednesdays, beginning May 24, in front of the Dulles State Office Building on Washington Street in Watertown. This market features almost everything you want from an outdoor market.  Local produce, eggs, meats, wine, plants, baked products, fudge, candies, honey and many other farm products are available depending upon the time of the season.  You’ll also find arts and crafts, clothing, jewelry, informational booths and many food vendors.  They commonly have musicians providing live performances during the market.  This market begins at 6:30 a.m. and ends at 3 p.m. The market accepts FMNP, WIC and SNAP benefits.

    Three markets open on Friday May 26, 2017 and run on Fridays until their end date. The Carthage Farmer’s Market is held at the Farmer’s Market pavilion on Riverside Drive from 7 a.m. to 2 p.m. This market accepts FMNP benefits.  The Alexandria Bay Farmer’s Market opens at 9 a.m. and ends at 3 p.m. It is located in the Kinney’s Drugs parking lot. The Alexandria Bay Market does not accept any benefit programs. If you can’t make any of the daytime markets, you might want to visit the Jefferson Bulk Milk (Cheese Store) Farmer’s Market on Route 3 in Hounsfield as they start in mid-afternoon at 2:30 p.m. and end at 6 p.m. This market accepts FMNP,WIC, and SNAP benefits. Another market that runs on Fridays but doesn’t open until June 2 is the South Jeff Chamber of Commerce Farm and Artisan Market.  This is the first year for this market which will be held in the big pavilion behind the Adams Volunteer Fire Department.  The South Jeff market starts at 3 p.m. and ends at 7 p.m. allowing people to visit the market after working hours. They will not be accepting any benefit programs.

    On Thursday, June 1, the Clayton Farmer’s Market opens. Held in the Village Park, this market starts at 10 a.m. and ends at 4 p.m. They are not accepting any benefit programs. This beautiful location gives visitors a nice chance to walk around downtown Clayton and view the mighty St. Lawrence River.

    Saturdays are also a busy farmer’s market day. The earliest market opens at 9 a.m. in the pavilion at J.B. Wise Place behind Public Square in Watertown. The Saturday Farmer’s Market opens at 9 a.m. and ends at 2 p.m., beginning on June 3. This market accepts FMNP, WIC and SNAP benefits.  Starting June 17 on the Village Green in Cape Vincent, you will find the Cape Vincent Farmer’s Market. This market opens at 10 a.m. and ends at 4 p.m. They do not accept any benefit programs.

    A new farmer’s market in Jefferson County is at one of our newest farm wineries. The Busted Farmer’s Market is hosted at the Busted Grapes Winery at 19557 Ball Road, Black River. They are also the only market open on Sundays. Starting on June 18, they will open at 11 a.m. and end at 4 p.m.  They do not accept any benefit programs.  This could be a fun market to visit if you’re not doing anything on a Sunday, just don’t get busted!

    All of this information is available on the calendar of agricultural events found at www.jeffersoncountyagriculture.com. The list of markets is also available in the “Local Food Guide” published by Cornell Cooperative Extension of Jefferson County. The local food guide will be available on their website, www.ccejefferson.org/local-foods as soon as it is published.