Mushrooms to Dining Rooms: Meet the People Behind the Food Chain
The third installment in the Small Farms Program’s Small Farms: New Markets webinar series, this webinar features Alan Kaufman of Shibumi Farm, Jennifer Goggin of FarmersWeb, and Anthony Fassio of the Natural Gourmet Institute. Alan Kaufman began growing exotic mushrooms as a hobby in his home basement in 2003. Today he produces as much as 5000 pounds of mushrooms a week, supplying unusual varieties to highly regarded chefs in New York and New Jersey from his Shibumi Farm in Princeton, NJ. Last year, Alan started using FarmersWeb online business management software for farms, food hubs, and local food artisans. With more time for growing, Shibumi has expanded its wholesale business to include more restaurants, corporate kitchens, and purchasers such as the Natural Gourmet Institute. CEO Anthony Fassio will speak to how the NGI connects with small farmers like Alan and purchases regional farm products for use in their chef training programs. Register here.