Foodlab winter programming 2015 issuu

WINTER PROGRAMMING

WINTER PROGRAMMING SEASONJANUARY – MARCH 2015

WHAT ISFOODLABDETROIT?

FoodLab Detroit’sProgramming Fact Sheet

At FoodLab Detroit, we are empowering a community of good food businesses committed to growing a just, green, healthy and thriving “good food” economy in the Detroit region by organizing regular learning experiences.

We plan and organize workshops, training seminars, and field trips to help develop the skills and capacity for running a triple -bottom-line food business. Classes and workshops focus on relevant business skills and content of the 21st century, including organic waste management, local sourcing, distribution, co-packing and social media marketing.

We’ve built up a core of programs that we define according to the 3 Cs: CULTIVATE, CONNECT, and CATALYZE. Our programming gives FoodLab members the opportunity to make connections, build relationships, and improve their businesses. We offer classes and workshops that are lead by our robust network of experts in food business, general business, and entrepreneurship. Our business learning experiences provide our members with real-world advice, valuable introductions, and targeted referrals.

.CULTIVATE

CONNECT

CATALYZE

We help members build relationships with each other and with allies they'll need along the way.

We work with our members, our allies, and our partners on big-picture projects in service of our vision to make good food a reality for all Detroiters.

We help individual food businesses start-up, grow, and experiment with ways to contribute to the greater good by incorporating triple-bottom-line values into long-term vision and day-to-day operations.

HOW IT WORKS

Q1 PROGRAMMING GUIDE: WHAT’S INSIDEFoodLab Detroit

JAN 12, FEB 9, MAR 9

Food For Thought

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JANUARY 26, 2015

Bringing Equity and Inclusion to the table

FEBRUARY 19, 2015

FoodLab 101 Orientation

MARCH 22, 2015

Decompression SessionMARCH 26, 2015

Getting Ready for the 2015 Farmer’s Market

coverPhoto by Franise Hearn

Macaroons by The Blu KitchenFoodLab Member

Facilitator: Dr. Shakti Butler

FOOD FOR THOUGHTContact Colin Packard for more information at [email protected]

DATES: JAN 12, FEB 9, MAR 9

VENUE: ANNOUNCED A WEEK PRIOR TO THE DATE OF THE MEETING

TIME: 6:00PM – 8:00PM

PRICE: FREE

CONNECT

FOODLAB WINTER 2015 3


Every second Monday of the month, we host a community talk that is open to the public at rotating locations around Detroit. We hope to spread the love to different locations, activating spaces with the buzz of sharing and learning, and introducing people to new places and faces engaged in similar work. Conversation topics have included the coexistence of small businesses with big corporations; local sourcing; time management and prioritization; balancing passion with realism; mentorship; and, other topics relevant to the evolving food business landscape.

Venue shown: Rose’s Fine Food



Dr. Shaki Butler is a creative and visionary bridge builder. A warm and compassionate person. Dr. Butler uses her

ability to listen deeply while asking critical questions that support self-directed learning in others. Her speaking and

teaching styles enrich people’s abilities to move toward expanded capacities for building community.

- W.K.KELLOGG FOUNDATION


BRINGING EQUITY AND INCLUSION TO THE TABLEContact Devita Davison for more information at [email protected]

FACILITATOR: DR. SHAKTI BUTLER

DATE: JAN 26

VENUE: SS. PETER AND PAUL CULTURALCOMMUNITY CENTER, 3700 Gilbert Street,Detroit, MI. 48210

TIME: 8:30am - 4:00pm

EARLY BIRD PRICE: $100.00(discount applies to tickets purchased prior to JAN 19th)

FULL PRICE: $150.00

FOODLAB MEMBER PRICE: $25.00(members should contact FoodLab staff for discount code)

CULTIVATE

Major support for this workshop was provided by The W.K. Kellogg Foundation

s FoodLab members, many of us are asking ourselves how we can use our unique position to work toward a future that is just, inclusive, and accessible to all Detroiters. How do we work together to promote prosperity for all, no matter where we are from or how long we have been here?

FoodLab’s work is critical now more than ever because we recognize the importance of addressing racial equity in our businesses and we see opportunity for greater impact by working together.

In this workshop we will create and sustain positive dialogue; we will gain a practical framework for deconstructing systemic racial inequalities; we will make a commitment to racial equity and to making a real difference in our community; and we will deepen our understanding of what "inclusion" means in the FoodLab culture.

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What distinguishes FoodLab from other organizations that provide support to businesses is the close collaboration of everyone involved — chefs, specialty food artisans, cafe owners, coffee roasters, bakers — and the strong sense of a shared purpose that extends beyond monetary goals . FoodLab 101, our new membership orientation, is designed to do more than inform new members. It was created to inspire and motivate them to be active participants in the FoodLab community. We encourage our new members to attend one of our quarterly FoodLab 101 Orientation meetings. This is your opportunity to meet the FoodLab staff, introduce your business, and familiarize yourself with the variety of benefits we offer and get connected!


Contact Angela Dagle for more information at [email protected]

DATE: FEB 19

VENUE: TBC

TIME: 6:00PM – 8:00PM

PRICE: FREE

CULTIVATE

FOODLAB 101 ORIENTATION



Contact Angela Dagle for more information at [email protected]

DATE: MARCH 22

VENUE: Repair The World

TIME: 11am – 2pm

PRICE: ADMISSION FREE. HEALTH & WELLNESS SERVICES WILL BE PROVIDED AT AN AFFORDABLE PRICE.

CULTIVATE

DECOMPRESSIONSESSION

Mind, Body & Spirit

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s you juggle varying roles and responsibilities, it is important to take some time out of your day to connect to yourself, let go of the stress, clear your mind so you can approach each new task with the full attention it deserves, and invite in new inspiration.

At FoodLab, we believe that creating opportunities for healthy living makes our community stronger.

At this workshop, we will create a platform for discussing health and wellness as both a practical and ideological concern by creating a safe space for our members to talk through struggles, share successes, and focus inward. The workshop will also include:

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• Member-led conversations with other participants on topics that matter to you!

• Yoga and Meditation Rooms -stretch, move, and refresh yourself; or take an opportunity for quiet contemplation.

• Self-care breaks• Healthy eating/drinking demos• And much more!

Come for community and connection. Leave feeling refreshed and ready to meet the week ahead with clarity.



Detroit area farmers' markets are one of the best incubators for new food businesses, offering beginning vendors a way to introduce themselves to the public and build personal relationships with customers. With small, neighborhood farmers' markets continuing to proliferate around Detroit, they are very much a viable launch pad.

Success at a market is not automatic. It is reached through a combination of factorssuch as location of the market, size, prices, reputation, and the overall experience; and, like most things, one size does not fit all. Markets are ecosystems of unique vendors with wide-ranging products, where success lies in a careful balance of product consistency and diligent adaptation and innovation for a positive, beneficial experience for customers and vendors alike.

For this workshop, FoodLab will be partnering with Myles Hamby and Fiona Ruddy of Eastern Market who work with prepared-food vendors at Eastern Market's Saturday Market, Tuesday Market, and Community Markets.

Come find out what you need to know to become a successful market vendor.

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Contact Colin Packard for more information at [email protected]

DATE: MARCH 26

VENUE: TBC

TIME: 6:00PM – 8:00PM

FULL PRICE: $20.00

FOODLAB MEMBERS PRICE: $10.00(members should contact FoodLab staff for discount code)

CULTIVATE

GETTING READY FOR THE 2015 FARMER’S

MARKET SEASON

Myles Hamby, Food Access Coordinator,


GREEN GARAGE4444 SECOND AVE.DETROIT, MI. 48201

foodlabdetroit.com

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