March update: Deliciousness at Carver Food Enterprise Center's Local Flavor Fest
- Gretchen Ledmor
- 1 day ago
- 3 min read
March came in roaring like a lion, and didn’t let up. Between production runs, road trips, big events, and one very ambitious Feeding500 (more on that teaser in a moment), it was a month full of movement, learning, and just enough chaos to keep things interesting.
We kicked things off by making another round of liver treats for our friends at Kinloch Farm. These are one of our first co-manufactured, value-added products coming out of the kitchen- and we love them for a lot of reasons. They create new revenue streams for local farms, use what was previously a waste product, and prove that sustainability and economic viability can go hand in hand. Also… the dogs are extremely supportive of this initiative.
Not long after, we welcomed the team from Culpeper Literacy for a fantastic Feeding500 event. Together, we transformed the carrots we rescued ahead of the winter snowstorm into a vibrant carrot hummus/dip. The dip made its way to local food banks and we sent a few samples to schools to rave reviews. It is proof that a little quick thinking (and a lot of peeling) can turn “uh oh” into “yum.” We also gathered with our fellow organizations at the Carver Center to talk about what’s ahead. From improved parking and entrances (your tires will thank us), to potential auditorium renovations, new programming, and an upcoming blueberry planting project, there’s a lot in the works as we turn the old school into a community resource.
Mid-month, we headed south to visit the North Carolina Food Innovation Lab. This was one of those trips that sticks with you. Seeing what comes next for food entrepreneurs, the step beyond shared kitchens into scaled production, helps us better understand how to support the businesses growing within our space. NCFIL shared insights on equipment, maintenance, and product development, and gave us a clearer picture of the pathway from “great idea” to “grocery shelf.” We’re rooting for the day one of our kitchen users makes that leap.
Back at home, we delivered our final Farm to School dish of the pilot program to Rappahannock County Schools: blueberry breakfast pops! Made last fall with blueberries from Berry Simple Farm (and a secret ingredient, spinach, because we like to keep kids on their toes), these pops checked all the nutritional boxes while still being a student favorite. Based on the feedback, we’ll definitely be keeping pops in the rotation. And those blueberries being planted out back? You guessed it! They’re part of the master plan.
Kim also made a visit to Evermade Foods to get a closer look at what production at scale really takes. Between that and our NC trip, we’re doing everything we can to make sure the pathway from small batch to big impact is as clear (and slightly less intimidating) as possible for our entrepreneurs.
And then it was time for Local Flavor Fest.
On March 21, we hosted our second annual event with 11 incredible food businesses and 110 enthusiastic attendees. It was a day full of creativity, connection, and seriously good food. Our entrepreneurs showed off their latest creations, our community showed up in full support, and the entire space buzzed with exactly the kind of energy we hope to keep building.
To our sponsors, volunteers, and every single person who came out, tasted, supported, and maybe went back for seconds (we see you), thank you. We’re already dreaming up ways to make next year even bigger, more interactive, and even more fun.
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