NOFA-NY Field Notes


Our blog is a great way to stay current on organic farming, gardening, certification, policy, and community information and issues that we regularly share. We help you stay on top of everything that relates to technical and practical organic farming and gardening, timely and important legislative policies, field days, conferences, consumer issues, and more.

We encourage you to follow our blog and leave a comment or follow-up question if you wish. To subscribe to the blog and receive notifications about new posts, click the envelope on the black bar below and enter your e-mail address.

The HOW, and More Importantly, the WHY of Kitchen Incubators

The HOW, and More Importantly, the WHY of Kitchen Incubators

We recently caught up with Kathrine Gregory, who will be presenting the workshop “The Art of Running a Healthy Incubator” at our NOFA-NY Winter Conference on Friday, January 19 from 9:30-10:45 am.  Kathrine created her first incubator in 1997. This 800-square ft. facility was self-sustaining in 18 months, proving you don’t need to be big to be successful. She is the founder and director of Mi Kitchen es su Kitchen.



Gregory will cover the many factors involved in creating a self-sustaining facility: the size and design of the kitchen, the supportive services and, most of all, how to market both the facility and the foodpreneurs who are manufacturing there. She promises the workshop will be exciting, rewarding, and certainly fattening (taste testing all those great products)!

Here's what she had to say: 

Foodprenuers unite! You have the passion to share your favorite recipe with the general public--to create and to make money. Regulations will not allow you to manufacture from home, and the cost of building your own space in the beginning is prohibitive. That is where a kitchen incubator will shine. Every county/city wants one! The benefits are important for job creation and economic development.

Successfully running a kitchen incubator is rewarding, but it requires organization, empathy for the trials of the foodpreneur, and learning to be a jack of all trades.

 The organization operating a kitchen incubator must be a role model for the start-up food business. The operation has to be run with the idea that it will be self-sustaining in a few years. After all that is what is expected of the food manufacturer. There have to be partnerships formed with other economic development organizations to support the growth of these budding food processors. 

Want to learn more about Kathrine? Check out this news piece:

See the brochure for our NOFA-NY Winter Conference here and then register so you don't miss these wonderfully educational and engaging workshops!

Four Ways to Give
Training Draft Horses for Farm Work