Boot Camp for Farmers Workshop at Washtenaw Food Hub

“Selling to New Markets: Wholesale Readiness,
Business and Food Safety Planning”

Tuesday, February 10, 2015
from 10:00 AM – 11:30 AM and 12:45 PM – 4:00 PM
Hosted by the Washtenaw Food Hub
4175 Whitmore Lake Rd., Ann Arbor, MI

Featured speakers for this workshop include Hannah Mellion from the Farm Fresh Rhode Island food hub who will explain multiple ways they work with farmers to reach expanding markets, including wholesale and a “Veggie Box.” In addition, Kathy Sample will discuss what local farmers and producers need to know to work with the new Argus Farm Stop. And financial and food safety experts will share more ways to open doors to new markets.

Registration: Is free of charge, including the optional lunch.
Please RSVP: By Friday, February 6, 2015 at:
Questions: Email Kim Bayer at

Workshop Agenda:

Agenda Presenter Time
Tour of Washtenaw Food Hub (optional) 10:00 AM – 11:30 AM
Lunch (optional) 11:30 AM – 12:45 PM
Workshop Welcome and Introductions 12:45 – 1:00 PM
Farm Fresh Rhode Island
and Argus Farm Stop
Hannah Mellion, Farm Fresh Rhode Island Distribution Manager 1:00 – 1:30 PM
Kathy Sample, Argus Farm Stop Owner 1:30 – 1:45 PM
Discussion/Questions 1:45 – 2:00 PM
Financial and Business Literacy for Farmers Ashlee Minnick and Mike Niesyto, Greenstone Farm Credit 2:00 – 2:45 PM
Questions/Break/Networking 2:45 – 3:00 PM
Next Steps in Food Safety: Where to Look Phil Tocco, MSU Extension 3:00 – 3:30 PM
Food Policy Updates Lindsey Scalera, Michigan Voices for Good Food Policy and the Washtenaw Food Policy Council’s Farmer Policy Action Team 3:30 – 3:45 PM
Wrap-up, Evaluations 3:45 – 4:00 PM

Note: Participants coming from more than 30 miles may request a travel scholarship for funds to reimburse mileage. For more information or any questions, contact Chad Gerencer at or 231-740-4056.

Project Partners:
Washtenaw Food Hub, Morse Marketing Connections, Michigan State University – Center for Regional Food Systems, Michigan Food & Farming Systems (MIFFS), Michigan State

This project is funded with support from Agricultural Value Added/Regional Food Systems Grant, through Michigan Department of Agriculture and Rural Development (MDARD).