Category: News

Miami Chefs Dish for No Kid Hungry at Taste of the Nation

Wynwood Kitchen + Bar / Photo by One of the most important culinary events to raise awareness about childhood hunger is South Florida’s Taste of the Nation for No Kid Hungry. Eighty top chefs, sommeliers, and mixologists donated their time, talent, and passion to the cause that was led by the founding event chairman, Allen Susser; and the restaurant co-chairman, Timon Balloo. More than 1,100 charity-minded food-lovers were lured to Wynwood’s Soho Studios in Miami on June 17 for the 28th annual fundraiser, hosted by Y100’s Froggy and CBS4’s Emmy-nominated morning-news anchor, Marybel Rodriguez. The event raised $70,000, which...

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We’re Hiring

Florida Food & Farm is expanding and we are looking to hire some additional food and farm bloggers who live outside of South Florida. The ideal candidate will have experience writing about the local food movement; is in tune with what’s going on in the farming community; enjoys attending and covering farm-to-table events (farmer’s market, festivals, hanging out with the local farmers, visiting their local apiary, etc.); and is familiar with Florida Food & Farm. We recommend reading our latest issue before contacting us. In addition, we are looking for a few bloggers who are interested in submitting recipes with photos to...

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Saltwater Brewery’s Edible Six-Pack Ring Aims to Save – and Feed – Turtles

  Chris Gove didn’t expect his brewery’s latest idea, an eco-friendly, edible six-pack ring, to go viral. “It’s awesome how the community has been so positive,” said Gove, president and co-founder of the 2-1/2-year-old Saltwater Brewery in Delray Beach. A week ago, the brewery staff posted a video on Facebook explaining the degradable ring, a sturdy, sustainable can-holder. It would replace the plastic rings typically used to bind a six-pack of canned beer or sodas delivered to markets. The video took off, and even Time magazine picked it up for its website. “We’ve only had them for a couple...

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New Opportunity: Value Added Producer Grant

If you’re an agricultural producer looking to bring value-added activities related to the processing and/or marketing of bio-based, value-added products to your business, you’ll be thrilled to hear that applications are now being accepted for VAPG Grants. Grant money will be given to those companies that are generating new products, creating and expanding marketing opportunities and increasing producer income with priority going to a beginning farmer/rancher, a socially-disadvantaged farmer or rancher, a small or medium-sized farm or ranch structured as a family farm, a farmer/rancher cooperative, or are proposing a mid-tier value chain. Application Deadline: Paper Application:  July 1, 2016  |  Electronic Applications:  June 24, 2016 Notice of Solicitation of Application:  [ PDF ] Program Funding: $44 million Maximum Grant Amount: $75,000 for planning grants; $250,000 for working capital grants Matching Funds Requirements: 50% of total project costs VAPG Grants are available to: Independent producers agricultural producer groups farmer- or rancher-cooperatives majority-controlled producer-based business ventures For more information on the VAPG grants including what the funds may be used for and how to apply, visit the USDA...

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Incubator Kitchens Pop Up Around Florida for ‘Foodpreneurs’

Currently under Florida’s Cottage Food Law, small-volume cooks can make food products to sell that won’t spoil – such as cakes, cookies, breads, candies, pasta, honey, and jellies – using an unlicensed home kitchen. Sales can’t exceed $15,000 annually, and the sales must be made in person – not through a website. But for those cooks who want to go bigger, and to sell wholesale or over the Internet, the law requires foods to be produced in a licensed commercial kitchen. So what does a budding ‘’foodpreneur’’ do? Enter the incubator kitchen – a place for the commercial vendor to cook their foods under a license that covers all who use it. It’s typically rented out by the hour, day, week, or month. It’s more than that, however, and its purpose is defined in The Lexicon of Food: “A true incubator kitchen does not simply offer shared commercial kitchen space, but also an engine for entrance into the marketplace and inspiration for economic and operational self-sufficiency. It identifies barriers to entry, whether they be capital, gendered, racial, or language-based; reduces the risks associated; and creates a platform from which truly talented entrepreneurs can grow and thrive.” In other words, it’s a stepping-stone for a budding food entrepreneur who can’t afford a slew of licenses, let alone a commercial kitchen and all its accoutrements, on their own. The good news...

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Would you Rent a Hen?

You find yourself at the farmer’s market every week, making a beeline to your town’s “egg guy.” Maybe you even have notions of raising backyard chickens yourself, following a national trend. However you’re either a) restricted by neighborhood rules, or b) too lazy. If you live in Central Florida, Don Huntington has the answer. Huntington happens to raise chickens – happy hens and roosters that roam a 25-acre pasture all day – along with his cows, turkeys, ducks, rabbits, and goats. From him, you’ll get eggs, which are as natural as any you’d retrieve from your own yard birds. The catch is – you’re renting his hens. Sign a paper stating that you’ll rent two hens weekly, for $2.50 apiece. “I’ll take care of them, and you’ve got visitation rights,” he says. Ultimately, from “your” hens, you’ll reap one dozen farm-fresh, unpasteurized eggs. Most customers forgo the visits; they just show up at Lake County’s Clermont Farmers Market on Sunday morning. There, Huntington swaps the eggs for “rent” payment from a trailer that’s designed to look like an old-fashioned red barn. The rental agreement is to keep things legal. Under a somewhat murky law, fresh, unpasteurized eggs are not allowed to be sold for human consumption; they’re intended for pets only. The 50 dozen eggs he has packed generally sell out by 11 a.m. So Huntington supplements the business...

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