Program

Friday Saturday Sunday

FRIDAY — Entrepreneurship Clinic

REGISTRATION

12:00 – 1:00pm | 274 36th St Brooklyn, NY

WELCOME

1:00 – 1:15pm | Factory Floor
Derek Denckla, National Young Farmers Coalition
Elizabeth T. Jones, Food Book Fair
Andrew Kimball, Industry City

KEYNOTE: JUDY WICKS

1:15 – 2:10pm | Factory Floor
Introduced by Erica Dorn
Read more about Judy Wicks, here!

ENTREPRENEUR CLINIC

2:10 – 4:45pm | Industry Floor and Factory Floor
Three 40-minute sessions fostering collaboration through:
• Coaching
• Mentor Round Tables
• Hands-On Workshops
• Open Networking
• Industry City Tours (Optional)
View Clinic Schedule Here!

ANATOMY OF A DEAL: BREWING THE FARM ECONOMY

4:50 – 6:00pm | Industry Floor or Factory Floor
This panel will take a look at the NYS Brewers and the key players involved in making it a success. Brewers, government leaders, restaurateurs and industry experts weigh in.
Introduction by Jennifer Glanville, Sam Adams, “Brewing the American Dream”
Jennifer Grossman, NRDC
Randy Lewis, Catskill Brewery
Sam Filler, Empire State Development – Craft Beverage Initiative
June Russell, Distributor and Local Grain Expert
Kelly Taylor, Kelso Brewery
Justin Riccobono, Hudson Valley Hops

CLOSING REMARKS: LEGACY TALK

Michael Muzyk, President, Baldor
6:00 – 6:10pm | Factory Floor

RECEPTION

6:15 – 8:00pm | The Loft
Produced by Baldor and Great Performances
Enjoy views of the Statue of Liberty + a curated selection of the best in local flavors, including:
• Soup “shots”: creamy celery root & dairy-free butternut squash
• Artisanal charcuterie
• Select NY state cheeses
• Brooklyn Brine pickles
• Seasonal vegetable crudité
• Sam Adams Barrel Room Collection
• Catskill Brewery
• Kelso Brewing
• Wine for the World will be showcasing different styles and varietals
• Astoria Distilling Company’s Custom Cocktails
• Music by Brooklyn’s Own: People’s Champs!

MENTOR ROUNDTABLES

Brewers and Distillers Roundtable

Jennifer Glanville, Sam Adams

Good Morning Beautiful Business Book Talk & Signing

Judy Wicks

Investing with Slow Money Principles

Woody Tasch

Funding Sustainable, Small and Local Food & Farm Businesses

Foodshed Investors including Steve Fondiller and Doron Goldstein

Learn What it Takes to be a Young Farmer

Lindsey Lusher Shute

Farmland Partnerships with Dirt Capital Partners

Jacob Israelow

WORKSHOPS

#1: PREPARING FOR THE ASK: HOW ENTERPRISES BECOME 'INVESTOR READY'

Funders report that many Entrepreneurs seeking financing are not investor ready. A lawyer and accountant walk through the steps recommended to help an entrepreneur become investor ready and provide guidance to Funders about what to require. Speakers will review fundamental legal requirements of fundraising, such as general solicitation, as well as basics for organizing the company books for outside review.
Speakers: Richard Alsop and Jeremy Dickens, Shearman & Sterling LLP and Greg Wank, Anchin

#2: ACCESSING AFFORDABLE FARMLAND AND THE CRUCIAL ROLE OF FUNDERS

Despite growing interest in starting small farm enterprises near to urban centers, the price of purchasing land is often out of reach and leasing may not be affordable or make investment in improvements challenging. How can Funders and Investors deploy capital to make farmland more available, affordable, secure, and findable? How can Consultants help connect Farmers with new, targeted funding options? What strategies and programs should Farmers explore to gain access to affordable land? Presentations cover new investment models and methods, and explore the role of landowners, investors, consultants, retiring farmers, conservation organizations and communities.
Speakers: Steve Rosenberg, Scenic Hudson, Dorothy Suput, The Carrot Project; Kevin Egolf, Local Farms Fund; Bob Bernstein, North East Farm Access; Derek Denckla, National Young Farmers Coalition

#3: BRAND BUILDING: MARKETING LOCAL FOOD & FARM BUSINESSES

Developing a story to attract and retain customers and investors. Early stage companies often overlook the need for Marketing Plans, but they’re an important part of brand building. Investors must also know how to analyze them.
Speakers: Danny Abelson, The Abelson Co. and Jennifer Goggin, Farmers Web

#4: MANAGING RISKS FOR FOOD & FARM BUSINESSES: A LEGAL PERSPECTIVE ON PRODUCT SAFETY AND INTELLECTUAL PROPERTY

Managing Risks for Food & Farm Businesses: A Legal Perspective on Product Safety and Intellectual Property Understanding business risks is a critical step for Entrepreneurs and Funders in protecting their mutual investment (or assess prior to investment). Shearman & Sterling LLP will provide a lawyer’s perspective on issues relating to intellectual property and Fragomen Worldwide will weigh in on immigration as it relates to food and farm
businesses.
Speakers: Joshua Steinberger, Shearman & Sterling LLP and Lisa Koenig, Fragomen Worldwide

#5: CASH FLOW MANAGEMENT: BEST PRACTICES FOR ENTERPRISE OPERATIONS & INVESTOR DILIGENCE

Learn best practices in managing cash flow both pre- and post-investment
Speakers: Anjali Oberoi, Bernoulli Finance and Linda Dempah, Bernoulli Finance

#6: DISTRIBUTION RELATIONSHIPS AND THEIR LONG-TERM VALUE TO A BUSINESS

Baldor, a local distributor, discusses best practices in starting and building distributor relationships to grow a business. Funders will learn about the importance of distribution to the long-term value of food and farm enterprise investments.
Speakers: TJ Murphy, CEO, Baldor, Sarah Brannen, Local Economies Project

SATURDAY — Deal Dialogues + Discussions

REGISTRATION

8:30 – 9:15am | 274 36th St Brooklyn 11232

WELCOME & OPENING

9:15 – 9:30am | Factory Floor

KEYNOTE: WOODY TASCH

9:30 – 10:30pm | Factory Floor
The State of the Soil
Read more about Woody Tasch, here!

BREAKOUT SESSION #1

10:45am – 12:00pm | Industry Floor or Factory Floor
See right sidebar for details on breakouts.
THE HUMAN SCALE: BALANCING SIZE AND MISSION
Gabriel Cole, Fare Resources
Will Robb, Etsy
Dan Levinson, Green Village Initiative, Main Street Resources
Faith Gilbert, Letterbox
PUBLIC PARTNERS: ACCESSING LOCAL, STATE AND FEDERAL RESOURCES
Craig Cashman, Watershed Agriculture Council
Jessie Lee, VEDC
Challey Comer, New York State Agriculture and Markets
Alison Hodgson, EDC
THE BUSINESS OF BUILDING A JUST FOOD SYSTEM
Barbara Turk, Director of Food Policy for NYC Mayor’s Office
Ray Figueroa, Friends of Brook Park/NYCCGC
Colleen Flynn, LISC
Jordyn Lexton, Drive Change
Shimme, Hot Bread Kitchen Incubates

LUNCH: “Eatsy”
Presented by Etsy

12:00 – 1:25pm | Factory Floor

Partner + Funder Lunch

12:00 – 1:25pm | Industry City Distillery

Hosted by B+C Restaurant Group

Mingle with VIPs at the most unique craft distillery in Brooklyn - Industry City Distilling. On a tour of their facility you will meet the founders and learn what they're doing differently from everyone else in the space. B+C Restaurant Group (owners of Peaches, The Smoke Joint, Hothouse and Marietta) is cooking up a southern style lunch starting with a simple salad, and moves on to the mains: Nashville Style Not-so-Hot Fried Chicken, Bed-Stuyle Macaroni Salad, Hickory Smoked Boneless Beef Short Rib with Southern Accoutrements, Low Country Shrimp and Grits and Smoky Collard Greens. Wine tasting by Bonny Doon Vineyard and Randall Grahm.

KEYNOTE: Lindsey Lusher Shute

1:30 – 1:50pm | Factory Floor
The Future of Farming is the Future of Food
Read more about Lindsey Lusher Shute, here!

BREAKOUT SESSION #2

1:55 – 3:10pm | Industry Floor or Factory Floor
See right sidebar for details on breakouts.

DISRUPTING THE SUPPLY CHAIN: CONNECTING COMMUNITIES TO GOOD FOOD
• Kate Danaher, RSF
Dennis Derryck, Corbin Hill
Wen-Jay Ying, Local Roots CSA
Ann Karlen, University of Vermont, Food Hub Management Training Program
Olivia Blanchflower, Greenmarket Co.
Julie Stein, EDC

GETTING TO THE FINISH LINE: THE ‘RUN’ FROM DUE DILIGENCE TO CLOSING
Ryan Fibiger, Fleishers
Ryan Lewendon, The Giannuzzi Group
David Robinov, Farm to People, Quinciple, Foodshed Investors NY
Shen Tong, Food-X
Marc Oshima, Aerofarms

SOCIAL AND ECONOMIC CAPITAL: FINANCING LOCAL FOOD + FARM BUSINESSES
Dawn Techow, Relish Food Project
Jonny Price, Kiva ZIP
Claude Arpels, Angel Investor, NY Foodshed Investors
Kevin McLoughlin, Accion
Bryan Doxford, NYBDC Food Fund
Nathan Rudgers, Farm Credit East

WORKING GROUP: INDICATORS FOR SUSTAINABLE AGRIBUSINESS INVESTING

SNACK + NETWORKING

3:10 – 4:00pm | The Loft
Including Meet Your Farmer and Maker

KEYNOTE:
Randall Grahm

4:00 – 4:20pm | Factory Floor
“Been Doon So Long: Stories from Randall Grahm”
Introduction by Olivia Tincani.
Read more about Randall Grahm, here!

BREAKOUT SESSION #3

4:20 – 5:35pm | Industry Floor or Factory Floor
See right sidebar for details on breakouts.
PROOF POSITIVE: THE CONTINUUM OF “DOING WELL BY DOING GOOD”
Matt Stinchcomb, Etsy
Leslie Barcus, Veg Fund
Ben Peyer, ASPCA
Mac McCabe, Sustainable Business Consultant, previous CEO of O’Naturals, Inc. and Greyston Bakery
Joshua Brau, Chipotle
THE FINE ART OF THE PITCH: EFFECTIVE STORYTELLING AND FUNDER EVALUATION
Rachna Govani, Foodstand
Alain Bankier, NY Angels
Chris Washington, Radicle Farm Company
Katherine Lynch, Kiva
Chris Wayne, FarmRoots
Guillaume Gauthereau, Sequoia Lab

CLOSING: Jimmy Carbone

5:30 – 5:40pm | Factory Floor

RECEPTION

5:40 – 7:00pm | Factory Floor
Presented by: Jimmy Carbone, Jimmy’s 43 and Michael Yezzi of Flying Pigs Farm

“JEFFERSONIAN” DINNERS

7:00pm | Various local restaurants
Join us at local restaurants GOOD FORK, TALDE, and THISTLE HILL — all sourcing from NYC Greenmarkets — for small group dinner and conversation, curated by Foodmaker Media. Share new ideas and form alliances to finance a better food system. Placement randomized to inspire new connections though . Details provided prior to registration. (Additional cost apply, limited availability)
Buy a Saturday Dinner Ticket on Eventbrite and spark a new idea.

BREAKOUT SESSION #1

THE HUMAN SCALE: BALANCING SIZE AND MISSION

Panelists will discuss the strategies to balance social and environmental returns with profitability and financing needs/expectations.
Moderator: Gabriel Cole, Fare Resources
Panelists: Will Robb, Etsy, Dan Levinson Green Village Initiative, Main Street Resources, Brian Halweil, Edible, Faith Gilbert, Letterbox

PUBLIC PARTNERS: ACCESSING LOCAL, STATE AND FEDERAL RESOURCES

This workshop will provide entrepreneurs and funders with information on government grants, loans, technical assistance and other programs aimed at supporting local food and our local foodshed.
Speakers: Craig Cashman, Watershed Agriculture Council, Jessie Lee, VEDC, Challey Comer, New York State Agriculture and Markets, Alison Hodgson, EDC

THE BUSINESS OF BUILDING A JUST FOOD SYSTEM

This panel will highlight recent investments and funding for non-profit organizations and businesses that are working to solve issues of food access and food security in NYC. Panelists will discuss ways to build on the progress that has been made and identify what entrepreneurs, funders and service can do to help solve these issues.
Speakers: Barbara Turk, Director of Food Policy for NYC Mayor’s office, Ray Figueroa, Friends of Brook Park/NYCCGC, Colleen Flynn, LISC, Jordyn Lexton, Drive Change, Shimme, Hot Bread Kitchen Incubates

Screen Shot 2014-09-08 at 12.34.19 PM

BREAKOUT SESSION #2

DISRUPTING THE SUPPLY CHAIN:
CONNECTING COMMUNITIES TO GOOD FOOD

How food hubs, CSAs and other business models are finding markets and money while meeting community needs
Moderator: Kate Danaher, RSF
Panelists: Dennis Derryck, Corbin Hill, Wen-Jay Ying, Local Roots CSA, Ann Karlen, University of Vermont, Food Hub Management Training Program, Olivia Blanchflower, Greenmarket Co., Julie Stein, EDC

Getting to the Finish Line: The 'Run' from Due Diligence to Closing

How should Entrepreneurs and Funders engage with each other so that the Due Diligence process is targeted and most likely to lead to a closing?
Moderator:Ryan Fibiger, Fleishers
Panelists: Ryan Lewendon, The Giannuzzi Group, David Robinov, Farm to People, Quinciple, Foodshed Investors NY, Shen Tong, Food-X, Marc Oshima, Aerofarms

SOCIAL AND ECONOMIC CAPITAL: Financing Local Food + Farm Businesses

This panel will discuss various options for capital including equity, debt financing, factoring, and other alternatives.
Moderator: Dawn Techow, Relish Food Project
Panelists: Jonny Price, Kiva ZIP, Claude Arpels, Angel Investor, NY Foodshed Investors, Kevin McLoughlin, Accion, Bryan Doxford, NYBDC Food Fund, Nathan Rudgers, Farm Credit East

Working Group: Indicators for Sustainable Agribusiness Investing

The kickoff meeting to an ongoing working group around key performance indicators (KPI) for local financial stakeholders and enterprises across a range of investment tracks and partnerships. Participants will brainstorm ways in which existing social and environmental assessment frameworks can be adapted for local use.

Dialogue facilitated by Jody Rasch, who heads the Social Performance Group at Moody’s Corporation and works on microfinance and social investing projects.

Coordination: Shawn McLearen & Tyler Jackson
Research: Fordham University

BREAKOUT SESSION #3

Proof Positive: The Continuum of “doing well by doing good”

This panel will look at how several companies and investors approach the challenge of measuring, defining and improving their positive impact on society and our environment.
Moderator: Matt Stinchcomb, Etsy
Panelists: Leslie Barcus, Veg Fund, Ben Peyer, ASPCA, Mac McCabe, Sustainable Business Consultant, previous CEO of O'Naturals, Inc. and Greyston Bakery, Joshua Brau, Chipotle

The Fine Art of the Pitch: Effective Storytelling and Funder Evaluation

The first part of this panel explores questions such as: How should Entrepreneurs tell their story to make the biggest impact on potential funders? How should Funders evaluate the stories that Entrepreneurs tell them? How do Funders avoid 'falling in love' and evaluate Entrepreneurs objectively? The panel then continues with a mini-Foodstand Spotlight where entrepreneurs and audience members will have an opportunity to give their pitch and receive feedback.
Moderator: Rachna Govani, Foodstand
Panelists: Alain Bankier, NY Angels, Christopher Washington, Radicle Farm Company, Katherine Lynch, Kiva ZIP, Chris Wayne, FarmRoots, Guillaume Gauthereau, Sequoia Lab

SUNDAY — Pitch Competition + Meetspace

REGISTRATION

9:00 – 10:00am | 274 36th St Entrance

KEYNOTE: Douglas Gayeton

10:00 – 10:20am | Factory Floor
Read more about Douglas Gayeton, here!

Intro: Mark Jaffe

10:25 – 10:30am | Factory Floor

Opening remarks: Barnraiser + Bard

10:30 – 10:35am | Factory Floor

PITCH COMPETITION

10:35 – 12:30pm | Factory Floor
Pitch Competition gives seven selected growth-stage food and farm enterprises an opportunity to present business plans and launch crowdfunding on Barnraiser to an audience of investors, consultants, peers and consumers. Check out the full list of competitors on the right sidebar!
Goldilocks Goodies
Jacqueline and Jerome, LLC
Made by Lukas
Nextdoororganics
North East Farm Access
Students for Service
With Love From Brooklyn

MEETSPACE OPENS

12:30 – 3:00pm | Industry Floor
Local Flavors:
Splendid Spoon
Fleishers
Radicle Farm
Misha Dairy
Docs All Natural Spirits
Blue Marble Ice Cream
Bien Cuit
Pie Corps
Driftaway Coffee
Public House Wine
Breezy Hill Orchard
Raaka Chocolate

Local Resources:
Industry City
Barnraiser

Valley Economic Development Center

Brooklyn Chamber of Commerce
Green Mountain Energy
Carrot Project
Farm to People
Baldor
Kiva
Etsy
ProSeeder
Bard MBA in Sustainability
New York Business Development Corp
Natural Gourmet Institute

PITCH COMPETITION COMPETITORS

Goldilocks Goodies

Goldilocks Goodies are deliciously rich, fresh-baked, all natural and completely satisfying cookies. Handmade in small batches in Lancaster County, PA with pure ingredients. They are also: Grain-Free; Gluten-Free; Wheat-Free; Dairy-Free; Soy-Free; Corn-Free; Egg-Free; Free of artificial colors, flavors and preservatives; Free of high fructose corn syrup; Free of artificial sugars

Jacqueline and Jerome, LLC

We are a family who has been deeply touched; inspired by a woman named Jacqueline. A mother, a grandmother, a sister, an aunt, a great grandmother. A meal at Mamie Jacqueline’s was never about fancy foods and presentation. It was about good, simple food, prepared with passion and love. Her words of wisdom, beliefs, and recipes have had a lasting impact on our family. We are devoted to preserving the wisdom, the love, and the naturally simple ingredients that make up her recipes.

Made by Lukas

Ever since he wrote the cookbook on them, co-founder Lukas Volger has been an authority in the world of veggie burgers. But he always preferred homemade to the store-bought varieties. He wanted to create a readymade veggie burger that he—a discriminating eater, cookbook author, and avid home cook—could get excited about. Fresh, straightforward, simple: a unique veggie burger that’s packed with vegetables, that’s both easy to prepare and enjoy.

Nextdoororganics

We have a strong commitment to sourcing from new, young, urban, and activist farmers and food makers. We find local organic vegetables, fruits, meats, dry goods, and small-batch items and pack them year round into weekly pick-up or delivery orders for Nextdoorganics members in Brooklyn & Manhattan.

North East Farm Access

Northeast Farm Access, LLC, brings together farmers and social investors to revive and transform sustainable agriculture—yielding not just abundant clean, local food, but also a new generation of successful organic farmers. Our innovative projects create long-term access to farmland while also growing farmer and investor equity. With investor support, we buy land, transition it to organic, and lease it longterm and affordably to intermediate-level farmers.

Students for Service

Through our unique Teens for Food Justice model, volunteers work together to build and manage hydroponic farms that grow food for families in underserved, food desert communities. They also get the training, skills and confidence to help others improve their nutrition, fitness, and wellness and empower those at greatest risk to advocate for their own health. Volunteers learn and serve together in a hands-on entrepreneurial environment, gaining the collaborative, critical-thinking skills needed by tomorrow’s leaders and developing an ongoing commitment to lasting social change.

With Love From Brooklyn

Founded by Dara Furlow, a Culinary Institute of America trained chef, With Love, From Brooklyn invites you to “Take a Bite Outta’ Brooklyn” with curated gift sets featuring delectable, yet elusive, Brooklyn artisan treats—grass-fed beef jerky, small-batch jam, bean-to-bar chocolate—that everyone is buzzing about.

MEETSPACE

Splendid Spoon

The Splendid Spoon sources fresh vegetables from the highest quality, non-GMO producers in the US. We work with small farms located within 200 miles of NYC. Our menu, always fresh, healthy, and flavorful, is inspired by the changing seasons here in the Northeast.

Fleishers

Founded in 2004, Fleisher’s Meats is inspired by the traditional, old-fashioned butcher shop. We offer meat free of hormones or antibiotics, and full of real farm flavor. Since that time, Fleisher’s has become a nationally acclaimed butcher shop, still holding to that original aspiration. We follow a nose-to-tail cutting program, using every part of the animal.

Radicle Farm

Our living baby salad comes in fully recyclable containers ready to be cut, rinsed, and served at home. The home harvest method ensures our product is always at peak freshness, virtually recall proof, and free of contaminants. With a little water, radicle salads can last two or more weeks on a windowsill!

Misha Dairy

At Misha, we grew up with quark. It is quark's thick, satiating texture, mild, non-acidic flavor and its wholesome ingredients that have always made this fresh dairy snack special to us. With European cheese making cultures as a foundation and the added know-how of American yogurt craftsmen, we created a new American quark for you to enjoy.

Docs All Natural Spirits

Founded in a Harlem basement in 2012, Doc's All Natural Spirits is the 1st Absinthe Distillery in New York City. Each small batch is bottled individually, wax sealed and hand-labelled by master distiller.

Blue Marble Ice Cream

In 2007, from our home borough of Brooklyn, NY, we embarked on a simple mission: to offer a product that made tastebuds happy and hearts feel good. We began with super-premium, certified organic dairy and the best ingredients we could find to create a ridiculously delicious scoop. Next, we built a company that cared for the world around it through its sourcing, business practices and community involvements. Finally, we’ve worked hard to grow in responsible, sustainable ways and to offer our wholesome, super premium organic ice cream to as wide and diverse an audience as possible. Over the years, this mission has driven and defined us, as a business and as people.

Bien Cuit

In keeping with a traditional approach to bread making, we use local flours and a method known as small batch mixing. By doing this, our bakers have the ability to give each loaf the same level of attention that a baker would have hundreds of years ago when mixing was done entirely by hand. This gives more control over the fermentation process and allows us to maximize the quality of each loaf.

Pie Corps

We are a small pie company based in Brooklyn, NY whose mission is to offer you the finest quality, handmade, soul satisfying, SAVORY and SWEET pies! Our pies are made from scratch, using only the freshest seasonally inspired ingredients. They are rich in flavor, unique and incredibly delicious.

Driftaway Coffee

We are passionate about owning our product and ensuring that every single step of the process that affects the quality of our coffee is managed carefully. To that effect, we source from a handful of suppliers that we trust, roast our own beans, built our website and designed all the packaging ourselves.

Public House Wine

Public House is a wine brand for the kind of people who care less about what Wine Spectator says and more about finding wine that tastes great and won't crush their wallets. To start, we're upgraded boxed wine: importing tasty wine from South America and designing a box that won't have to hide in the fridge. But obviously, the best way to get over your boxedwineophobia is by tasting it.

Breezy Hill Orchard

We produce a line of exceptional farm-based ciders with style and character. Drawing on classic European cider making techniques, our highly drinkable ciders have a robust new world flavor profile. The cidery is based at two beloved Hudson Valley farms, Breezy Hill Orchard near Rhinebeck and Stone Ridge Orchard near New Paltz. The farms are known for their commitment to ecological growing and the production of highly flavored fruit. The orchards produce over 100 varieties of apples and have just planted a dedicated hard cider orchard with a number of traditional cider apples including Dabinett, Bedan, Binet Rouge, Kingston Black, Chisel Jersey, Ashmeads Kernel, and others.

Raaka Chocolate

Since 2010, Raaka Chocolate has been committed to making the most delicious chocolate possible while building and maintaining healthy relationships with the global community. Sold online and across the United States through independent retailers, the small batch, organic chocolate company makes unroasted chocolate bars by hand out of a factory in Red Hook, Brooklyn.