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Good Food Connections 2024
Features of this one-day event included panel discussions and presentations, a facilitated networking session, locally sourced breakfast & lunch, a resource trade show and food & beverage vendor tasting, and a happy our featuring local alcohol and no-alcohol beverage producers.
Event Details
When: Monday, February 26, 2024
Where: Block 41 | 115 Bell St, Seattle, WA 98121
Read below for details about this event.
Schedule
8:30 Registration Opens & Breakfast
9:00-9:30: Opening Remarks
9:45-10:45: Panel 1
11-1: Lunch, Trade Show & Tasting Event
1-1:50: Facilitated Networking
2-2:50: Rapid Share Presentations
3-4: Panel 2A
3-4: Panel 2B
4-6: Happy Hour
Program
Panel 1: What Do We Need from Each Other?
Building relationships on shared understanding is the first step in creating a long-lasting business partnership. From the larger consideration of values down to specific logistics, understanding the needs of a potential buyer or supplier can help both parties find the right fit for their business. In this panel, we’ll hear from both buyers and producers across the food system about what they look for in purchasing or selling relationships. This panel will be presented to all attendees an an opportunity for everyone to learn together about the kinds of opportunities and requirements that exist in different sales channels as well as what producers need from those sales relationships.
Hear from these speakers:
Devra Gartenstein, King County Farm Business Support Specialist, Business Impact NW
Devra Gartenstein has been working as a Food and Farm Business Coach for Business Impact Northwest since 2022. She grew up in Brooklyn and has owned and run small food businesses in the Seattle area since 1987, including Patty Pan Cooperative, Seattle’s oldest farmers’ market concession. She has experience with CPG products, home meal delivery, a variety of direct-to-consumer channels, and has published several cookbooks. She is passionate about cooperative models and is deeply fond of cheese.
Ariana de Leña, Owner/Farmer, Kamayan Farm
Ari de Leña operates Kamayan Farm, a small vegetable and flower farm in Carnation, Washington with an emphasis on growing Asian heirloom varieties and dried flowers. She is a founding member of Second Generation Seeds, a collective of Asian American and Palestinian growers reclaiming our seeds and foodways, and Fruits and Veggies, a queer farmer collective based in Western Washington. Before farming, Ari worked as a researcher, facilitator, and activist in the environmental justice movement and continues to provide consultation support to many government agencies, non-profits, and small businesses.
Andrew Yokom, Executive Director, Puget Sound Food Hub
Puget Sound Food Hub is a farmer-owned cooperative whose mission is to support and champion local, family scale farms by providing a direct connection with buyers in our regions seeking high quality, locally produced food. PSFH works directly with over 75 farms locally, and over 200 farms in the northwest region to increase quality, transparency, and resiliency in our food system.
Andrew is a passionate value chain operator who is motivated to change how our communities grow and eat food. He began working for PSFH in 2019 and has successfully stewarded the cooperative through a dynamic period in the industry. During his tenure, PSFH has grown from an 8-person staff operating x3 days-per-week to its current 25-person staff operating 7 days-per-week. PSFH delivers to customer from Olympia to the Canadian border, the San Juan Islands, Olympic Peninsula, and recently began routing out to Eastern WA.
Bobby Palmquist, Executive Chef, Sea Creatures
Bobby moved to Seattle in 2001 to attend the University of Washington. In 2007, he crossed paths with the sous chef of Boat Street Cafe while working at Local Roots farm. Despite having no formal restaurant experience, Bobby‘s eagerness to learn won over Chef Owner Renee Erickson.
Under Renee’s tutelage, Bobby immersed himself in all aspects of the kitchen. This marked the start of his culinary journey. Bobby embarked on a culinary romp through western Europe, enriching his repertoire and nurturing his adventurous spirit.
Returning to Seattle, Bobby‘s journey unfolded as he began working for Chef Renee as the opening sous chef at The Whale Wins, followed by the launch of Barnacle Bar. His talent didn’t go unnoticed, propelling him to the position of Chef de Cuisine at The Walrus and the Carpenter.
As the company evolved, so did Bobby‘s trajectory. He ascended to the role of Executive Chef of all Sea Creatures concepts. Outside of work Bobby finds solace in his home in Ballard with his family, Rachel, Rafe, and Irene.
Dwight Richmond, Director of Center Store, Town & Country Markets
I offer a well-rounded view of Natural/Organic, Ethnic, Perishable, and Specialty foods industry, from all points of the supply chain from Retail Management to Senior Category Management. For over 30 years, I have always strived to bring my full passion and expertise to all points of the business; it is my constant goal to treat all my valued partners with respect and fairness.
Specialties: Unique balance of Category Management experience in Retail and Wholesale Distribution, in all areas of grocery both perishable and non-perishable specializing in Natural and Organic as well as Specialty and Ethnic Foods. Sourcing and development of new products as well as brands to provide innovation and a point of differentiation while staying ahead of the current trends in natural foods.
Carter Grant, Farm to School Specialist, Seattle Public Schools
I am the new Farm to School Specialist for Seattle Public Schools. To this new role I brings 9 years of experience in many avenues of the food world in the Seattle area. I worked on farms, at a food bank, and most extensively with farmers markets. I managed a 300 member CSA and built relationships with farmers and producers all over the state.
Working in community with farmers and small business owners is my favorite part of all my jobs and I am always excited to expand opportunities for growth and equity in my roles.
Otis Pimpleton, Food Services Manager, Rainier Valley Food Bank
Rapid Share Presentations
Six short presentations will feature new infrastructure projects and opportunities, sure to provide valuable information for all attendees.
Maura Kizito & Dickson Njeri, Wakulima USA
Maura Kizito & Dickson Njeri will introduce Wakulima USA, a farming and food business cooperative that advances small business development and food sovereignty for low income immigrants and people of color in the Puget Sound region and discuss plans for their Food Production Center.
Romajean Thomas, MA, Executive Director, FEED Seven Generations
My name is Romajean Thomas, and I am a member of the Muckleshoot Indian Tribe. My academic background consists of a BA Degree in Human Services from Antioch First Peoples’ Program, and a M.A. degree in Strategic. My most recent academic pursuit has been Business Operations Management, and Project Management Graduate Certs from University of Washington (Bothell), School of Business.
The last 18 years of my career have been dedicated to working for my tribal people and teaching to promote the restoration of cultural health practices i.e., gathering, hunting, fishing, and sustainability practices. My current professional role is Executive Director of FEED Seven Generations which is an Indigenous led food sovereignty focused non-profit. It is such an honor to hold this title because I can blend my passion and my purpose to do food + medicine work with my Tribal People. Aho’
Chef Sabrina Tinsley, Chef/Co-owner, Osteria la Spiga
Chef Sabrina Tinsley is the executive chef and co-owner of Osteria la Spiga, a cornerstone of Seattle’s Capitol Hill dining scene and owner of La Dispensa – Gastronomia Italiana, a fresh take on the magic of the Italian deli. She not only loves to share her passion for Italian food, but she donates her time as a mentor to aspiring culinary professionals and has contributed time and resources to diversity programs advocating for female chefs and chefs of color. Sabrina’s most recent project, Future of Diversity, is reflective of this desire to uplift and support the BIPOC restaurant community. What started as a guest chef program is blossoming into a support system that will eventually contribute to an industry evolution that is kinder to the people who operate it.
Kerry White (she/her), Food Justice and Innovation Director, Rainier Beach Action Coalition
Kerry manages the Rainier Beach Food Hub, Farm Stand, CSA and has been project manager for the MOD Squad on tenant improvements at the Growth Center, a cornerstone project in developing the Rainier Beach Food Innovation Center & District.
Nurhaliza Mohamath, Food Justice Coordinator, Rainier Beach Action Coalition
Nurhaliza is the Food Justice Coordinator at RBAC! She manages all of the food justice grants that fund our programs including the developments of the RBAC Food Hub, Farm Stand, CSA program, Garden Gremlins, and Food Policy Council. Her family also owns Salima Specialties in Skyway, WA serving Halal Pan-Asian Street Food representative of Seattle’s historical Cham refugees community! Food is how she moves through the world.
Cly Samson, Farmer Support Lead, Rainier Beach Action Coalition
Cly (she/they) comes from a long line of artists, fisherfolk and farmers back home in Angono, Rizal, Philippines. She is the Farmer Support Lead at the Rainier Beach Action Coalition (RBAC). They have been farming since 2021 and have done community garden work since 2018. They provide technical assistance and labor to Black and Brown farmers in the local area.
Beatrice Shimirimana, CSA Coordinator, Rainier Beach Action Coalition
My name is Beatrice Shimirimana, I am the CSA Coordinator and runs a farm business. I spent most of my time in farm during the farm season and sell my culture relevant produces at the Delridge farmer’s market and also I sell my produce to many local nonprofit organizations including RBAC food hub. Every Thursday I and around 20 farmers harvest our produces to sell to the food hub. I and Cly the farm support lead pickup all the produce and deliver them to the food hub. Then the same with the help of my colleagues park the CSA boxes for next day delivery or pick up. On Friday morning I deliver them to the community who pays or doesn’t, if unable to pay. On Saturdays the farm stand team distributes the fresh, culturally relevant produce to community members who need them the most.
I’m really appreciated of what RBAC food hub/farm stand do for farmers of colors and to the community who are able to get free fresh food.
Jarquita Brown, Development Manager, Rainier Beach Action Coalition
Jarquita Brown joined Rainier Beach Action Coalition (RBAC) as Development Manager in October 2023. She is committed to driving impactful initiatives that further the organization’s mission. With years of experience working in the nonprofit sector, Jarquita is dedicated to continuing to advance RBAC’s philanthropic endeavors and promoting positive change and improvements within the community through her work at RBAC.
Galen VanHorn, Local Food Supply Chains Specialist, Washington State Department of Agriculture, Regional Markets Program
I grew up cooking alongside my mother where I saw the enjoyment of a meal transcend socio-economic, cultural and generational boundaries. I worked as a professional baker for nearly 10 years, pursuing a passion for sharing food and the “magic” (science) of fermentation. I’ve led seed-to-table culinary education programs for middle-school students and as a consultant supporting change management and strategic planning in the social sector. I am now managing the WSDA Local Food System Infrastructure grant, investing in local food supply chain capacity to increase the vitality and resilience of Washington’s farms, ranches, and food businesses.
Jillian Moore, Strategy and Grant Writing, Cascadia Produce
Jill joined Cascadia in 2020, working to identify non-profit partners and coordinate distribution of federal and state funded food boxes statewide. She continues to work in strategy and grant writing for the company to forward Cascadia’s primary goals of supporting farms, feeding people, and preventing systemic food waste.
Sydney Porter, Project Coordinator, Sustainability & Circular Economy, Seattle Good Business Network
Sydney began her work in sustainability during her time as an Environmental Studies student at the University of Washington. In her time as a student, Sydney led grassroots campaigns to pass legislation in Washington to promote sustainable, thriving communities. Since joining Seattle Good Business Network in 2022, she has applied systems-thinking to support the development of regional circular economies through The PreCycle Innovation Challenge and other cross-sector projects.
Ryan Dwyer, Director of Business Development & Strategic Partnerships, Cedar Grove
Ryan is the Director of Business Development and Strategic Partnerships for Cedar Grove, an industry-leading environmental solutions company, focusing on recycling organic waste and transforming it into innovative products that fuel the sustainability of our community.
In 2024 Cedar Grove will visit 34 cities across the United States introducing their proprietary, CMA approved compostable packaging line to markets striving toward sustainable practices.
Catherine Allemann, Community Outreach Coordinator, Seattle Good Business Network
Catherine Allemann will present on behalf of the Eat Local First Collaborative, producers of the Washington Food & Farm Finder, an online map and directory connecting consumers and wholesale buyers to food that is grown, caught, raised, and made right here in Washington State.
Panel 2A: Raising the Standard: What’s Required and What More Some Restaurants Are Doing for Workers
This discussion starts with a presentation on workplace compensation laws and how businesses can ensure they’re following current requirements with the new changes that arise in each new year. From there, we’ll pivot the conversation to what restaurants are doing beyond what’s required, through alternative compensation and business models to ensure workers’ needs – and business needs – are both being met.
Monica Colgan, Owner, Founder, Launch Industries, LLC
Monica Colgan, MA, MSOD, operates Launch Industries, a local consulting agency that works with underrepresented small businesses, including minority, women, and LGBTQ-owned businesses, as well as membership-based organizations and government agencies. Launch helps employers center their workers and sustainability in their day-to-day decision-making across the organization, from Human Resources and Organization Development to I.T., Finance, and more. Launch serves a broad spectrum of industries and has consulted with over 750 startups and mid-stage companies, both in and out of the food industry, to date.
Before Launch Industries, Monica founded several food-centered businesses in Seattle, including HeartBeet Organic Superfoods Cafe, Pure Pies, and was co-founder of Youngstown Coffee and Seattle Commissary Kitchen.
Seth Pacleb, Worker-Owner, Pidgin Cooperative
Seth worked at a number of Western Washington restaurants before starting Brothers & Co. with brother, Zachary. What started as a pop-up dinner series in Seattle eventually came to include catering services and their Ramen & Tacos farmers market stand. At the markets the brothers built relationships with farmers and producers that has emboldened and structured their focus on seasonal and local foods. When it came time for the next evolution of the business into a brick and mortar restaurant Seth pushed to transition from a traditional LLC into a worker-owned cooperative. This led to the eventual creation of Pidgin Cooperative which is in its infant stages. Seth and the rest of the founding members hope to open a physical location sometime this year.
Uttam Mukherjee, Co-Founder & Chief Feeding Officer, Spice Waala
Uttam, the Chief Feeding Officer at Spice Waala is an ardent foodie who always dreamt of having a kathi roll business some day. Originally from Calcutta, the land where kathi rolls were first created, he is very particular about the quality and taste, always striving to perfect our food & customer experience. Along with his street food palette, Uttam brings with him years of business and marketing experience from corporate America.
Panel 2B: What is a Just Food Future? Entry Points and Pathways for a Sustainable Livelihood in Farming
Micah Anderson, Farm & Education Manager, Viva Farms King County
Micah has spent over a decade bridging and strengthening diverse communities through programs that foster a love for growing and sharing good food, Serving first in the Peace Corps and later in the non-profit world, Micah has supported farmers in Zambia, Papua New Guinea and rural Japan, in addition to designing and facilitating organic farm training programs in King County with Tilth Alliance and Highline Community College. At Viva Farms, Micah continues to encourage and empower new generations of farmers who aspire to enrich the soil and their local farming community. Micah holds a M.A. in Environment & Community from Antioch University Seattle and a B.S. in Forestry from the University of Kentucky.
Viva Farms, founded in 2009, is a nonprofit, land-based, farm-business training organization located in Northwest Washington. Viva empowers aspiring and limited-resource farmers by providing bilingual training in organic farming practices, as well as access to land, infrastructure, equipment, marketing, and capital. To learn more, please visit: www.vivafarms.org.
Sirak Weldemicael, New Roots Program Manager, International Rescue Committee
Sirak has worked in the non-profit sector for more than 15 years in several different countries and international nonprofit organizations as Food Security and Livelihoods Program Manager, Head of Program and Country Director. He joined IRC in 2022 and has been serving as New Roots Program Manager for the last one year.
The biggest pleasure of working for this sector is to be a voice to the voiceless and a means to those who critically need it to transition to a better step in their wellbeing.
Aashay Savla, Farmer, Aash Farms
AASH FARMS is a no-till, regenerative farm operating on certified organic land in Woodinville, Washington. Aash focuses mainly on two things – preserving the land and providing nutrient dense produce to the local community. Aash serves seasonal vegetables, microgreens and mushrooms to local restaurant partner, farmers markets and food access programs. Aash is accredited in sustainable agriculture through the Viva Farms Sustainable Agriculture Practicum Program. AASH FARMS also has a farmer distribution network of 7 farmers with unique skillsets and offerings who sell into AASH FARMS wholesale program – this allows Aash and his farmers the ability to compete at scale with a goal of building a resilient local food system.
Adasha Turner, Founder, Modest Family Solutions & Black Seed Farms
Breakfast & Lunch
Tasting Event
Happy Hour
Made possible with support from
Good Food Connections is an initiative of the Good Food Economy program, connecting the Puget Sound food community to strengthen the local food chain and build a resilient, sustainable, and just local food economy.
