Fwd: A shared-use commercial kitchen for the Palouse

["bill london" <bill_london@hotmail.com>]

One of the suggestions that came from the Community Retreat was a shared 
commercial kitchen space--ethnic foods restraurant incubator.

Well, looks like it might actually happen.  If you are interested, 
please read following post...

BL

>From london@wsu.edu Fri Aug 28 10:52:23 1998
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>Date: Fri, 28 Aug 1998 10:26:21 -0700
>To: bill_london@hotmail.com
>From: Bill London <london@wsu.edu>
>Subject: A shared-use commercial kitchen for the Palouse
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>>Return-Path: <lamar@pcei.org>
>>Date: Thu, 27 Aug 1998 18:02:17 -0700
>>X-PH: V4.2@pegasus
>>To: pcei@pcei.org (PCEI Members)
>>From: Tom Lamar <lamar@pcei.org>
>>Subject: A shared-use commercial kitchen for the Palouse
>>
>>PCEI Member,
>>
>>The YWCA of WSU, and the Palouse-Clearwater Environmental Institute 
are
>>sponsoring a panel discussion on the possibility of creating a  
shared-use
>>commercial kitchen on the Palouse.  This discussion will take place
>>Tuesday, September 1, in room 224 at the WSU CUB (Compton Union 
Building)
>>from 7:00pm to 9:00pm. Margaret Viebrock of WSU Cooperative Extension 
in
>>Douglas County, Debbie Toner of the Prosser Economic Development
>>Association, and Laurie Katana of the Bonner County Business Center 
will
>>share their expertise and experience in developing and managing 
shared-use
>>commercial kitchens.  All who are interested in community economic
>>development or think they might benefit from a shared-use commercial
>>kitchen are encouraged to attend this free event.  For more 
information, or
>>if you plan to attend, please contact Peggy Adams at 882-1444 (PCEI,
>>Community Food System Program) or Liza Rognas at 335-6849 (YWCA of 
WSU).
>>
>>Lots of people think about turning their favorite recipe into a 
business.
>>For many the biggest obstacle is access to an approved commercial 
kitchen.
>>Anyone who investigates health department regulations regarding 
selling
>>home-made food finds that making food in your own kitchen for retail 
sale
>>can get you in big trouble.  Once aspiring entrepreneurs run up 
against the
>>complex and expensive requirements for building commercial kitchen
>>facilities, they usually give up their dreams.  Too often this leaves
>>consumers without access to the wonderful tastes of regional foods and
>>limits our choices to the homogenous, bland, national brands available 
in
>>grocery chains.
>>
>>Not only do locally produced foods allow consumers a greater variety 
of
>>products to choose from, but local products help keep our grocery 
dollars
>>local.  Most of each dollar we spend at the grocery store goes out of 
the
>>area.  In our small rural communities this can be a significant drain 
on
>>local economies.  When we purchase from our local, small-scale 
growers,
>>bakers,  jam makers and other food processors, we keep our money in 
our
>>communities which helps those communities to stay alive and vital.
>>
>>Tom
>>
>>Thomas C. Lamar, Executive Director
>>
>>===================================================================
>>Palouse-Clearwater Environmental Institute
>>P O Box 8596; 112 West 4th St; Suite #1
>>Moscow ID 83843-1096
>>Phone (208)882-1444; Fax (208)882-8029
>>url:  http://www.moscow.com/pcei
>>
>>Please Note our individual staff email addresses below:
>>
>>Thomas C. Lamar, Executive Director: lamar@pcei.org
>>Kathleen Lester, Office Manager: lester@pcei.org
>>Laurie Gardes, Financial Manager:  gardes@turbonet.com
>>Adam R. Thornbrough, Watersheds: thornbrough@pcei.org
>>Colette DePhelps, Community Food Systems: dephelps@pcei.org
>>Jon Barrett, Idaho Smart Growth:  smartgro@micron.net
>>Elaine Clegg, Idaho Smart Growth:  eclegg@micron.net
>>Jennifer Bell, Environmental Education: bell1719@uidaho.edu
>>
>>Celebrating twelve years of connecting people, place and community.
>>===================================================================
>>
>>
>>
>
>


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