Working with Co-Packers
Recorded November 18, 2021
This informative session explores how kelp farmers can work with co-packers to create shelf-stable, value-added kelp products. Sam Garwin of GreenWave and Sean Kontos of Harvest Kitchen/Farm Fresh Rhode Island share insights from their collaboration developing kelp recipes. The discussion covers co-packing basics, proper kelp handling, recipe development, packaging considerations, and market strategies for increasing profitability.
Chapters:
00:00 – Introduction to Co-Packing with Kelp: Overview of GreenWave’s coffee chat series and introduction to co-packing
12:00 – GreenWave’s Market Innovation Program: Sam explains how GreenWave supports kelp farmers in developing new products and markets
23:00 – Understanding Co-Packing Fundamentals: What co-packing is, when to use it, and how to evaluate if it’s right for your business
36:00 – Harvest Kitchen Partnership: Details about Farm Fresh Rhode Island’s co-packing facility and services
45:00 – Kelp Handling and Shelf Life: Insights on kelp’s post-harvest behavior, storage methods, and shelf-life considerations
53:00 – Recipe Development Beyond Asian Flavors: Creating distinctive kelp products that appeal to broader American markets
Transcript
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Hey everyone. Welcome.
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Lindsey how are you? I am good. How are
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you? Mike good. Thanks, Sean.
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Awesome. I see a couple people who are kind of trickling in.
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I’ve got a few just like intro thoughts
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and then we’re gonna stop and I’ll introduce ourselves.
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So I’ll just launch through that and then as people
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people come in they can get added in and we’ll
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pause and just a few minutes and say hi to everyone.
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Um, so thank you guys for being here and Welcome to our
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first readwave coffee chat. Today. We’re going to discussing
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co-packing with kelp for those of
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you who don’t know me. My name is Lindsay. I am the farmer training
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program manager at greenwave and I’ve got my colleagues Gigi
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Sam and Julia on the line too
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who work here as well?
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Um, and the this is our first coffee chat as I
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mentioned. This is a new type of event for Green
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Wave and the intent of these events is really
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to offer specific guidance and information for active
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Kilt Farmers to help improve the efficiency of their
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Farms or profitability of their products.
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So I think as many of you know greenway’s mission is
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to train and support regenerative ocean farmers in the
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era of climate change and then the past we’ve really done that through supporting
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folks who are just starting out in their Journey getting people information.
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They need to start Farms. We’re still doing that. We still have
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that introductory level of trainings, but we really want to reach the
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community of active Farmers that are doing this
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that have have sort of made it past that first bar have gear
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in the water node the basics and our looking
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for a higher level and more advanced content
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of either adapting their Farm design opening up
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New Market channels Etc. So that’s what this coffee
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chat space is supposed to be is it’s a place for folks who
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who want to dig in a little bit on a particular topic to
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really have the space to connect and do that. So we’re
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hoping that we can use this time to start to
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build community among those of us who are actually farming
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So the plan for today is that
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we are going to pause and
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and do some introductions and just a second and
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then Sam is gonna to start off by providing just
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a brief introduction to the work that was done this past
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harvest season and partnership with Harvest Kitchen and Farm
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Fresh at Rhode Island and she’s gonna talk about what co-packing
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is and kind of give an overview
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And then we’re really going to spend the majority of the time with an
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open floor just to ask whatever questions you have. You
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can ask them to Sam as well as Sean our
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expert from Farm Fresh,
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Rhode Island and Harvest Kitchen and this is just where you’ll
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you’ll have them on tap to to get to know anything. You need
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to know about processing shelf people products designing recipes
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for kelp and then Leasing and working with co-packers.
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So when we get to that discussion question, depending on how many people
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join we can either just kind of freeform or you
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can use the raise hand function in the bottom of your screen under reactions
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and always feel free to put a question in the
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chat.
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So
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Let’s brief housekeeping note. We are recording this call, but we’re recording it
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in speaker view. So that means you’re only recorded if you’re talking if you
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have a problem with that, if you don’t want to be recorded, please message
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GG and she will do some magic editing skills and
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we’ll make sure that no one ever knows you were here.
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And so with that I’m gonna go ahead and stop sharing my
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screen so that we can all jump in and
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if people want to turn on their cameras, it would be great
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to see some faces. Hi azure.
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So nice to see everyone here.
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And I just was hoping that we could go around
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the room and just introduce ourselves really briefly
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doesn’t have to be a long introduction. But maybe
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your name where you’re joining from if you
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own or operate a farm how long you’ve been farming the name
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of your farm and if you’re developing a kilt product
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whether or not you’re a farmer where you are in that process, you know,
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if you’re just starting out if you’re prototyping with recipes or if
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you’re ready to bring that product to Market, so I’ll just
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go ahead and call on people if you can come off mute and
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just say Hi and then we’ll jump into the presentation.
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Um great. So Sean did Adele do you
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want to start?
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Hi, my name is Sean. I’m joining right
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now. I’m actually in Oahu, but
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Our kelp farm that my partner
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and I are permanent to we so
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we have a cal Farm in Prince William sound and we’re based
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at a Cordova Alaska and we’re growing ribbon.
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Kelp sugar. Kelp and bulk and we’re
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hoping to have about yeah, we
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out planted a little over 4,000 feet
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of seedline this fall and will
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be harvesting our first crop this
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spring. So, um, we don’t
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have any product development happening yet,
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but we’ve been talking to a lot
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of regional processors and
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we’re trying to collaborate with other
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kelp Farmers that already have existing products. And yeah,
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it’s kind of where we’re at.
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Awesome. Thanks, John.
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Mike Bagley
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Good afternoon. My name is Mike Bagley. I’m
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with the organization in Stamford Connecticut called soundwaters and
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we’re a nonprofit education organization
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that offers Marine Science education programs
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for kids and some for adults. And so
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we come it kelp from a slightly different angle than
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a traditional farmer. We’re doing it from an education
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for as an educational initiative. But we
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do end up with piles of the stuff at
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the end of the year and and if there’s a way to do something.
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Cool with it in addition to giving it
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to our partner farmers and feeding sheep. We’d love
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to be involved in that.
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Sure. Thanks so much Lindsey. Thanks for putting this together and really nice
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to meet all of you. My name is azure Sigler. My
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farm is Rhody Gardens. I’m in a brand new
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to kelp farming and my
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Farm is in Portsmouth, Rhode Island off of Portsmouth, Rhode
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Island and Narragansett Bay pretty small but trigger.
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Kelp is the is the goal and I’m joined
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our sugar kelp
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Cooperative in Connecticut. So actually as Susie and
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I are going to an event in Stonington. So I’m parked on
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the side of the road and Stonington Borough, which I’ve never been to it’s quite lovely and
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have to hop off around 4:30,
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but just interested in sort of learning about
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All things in terms of value-added and meeting all
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of you and and kind of building building
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the tribe a little bit, but I’m definitely new kid on the Block
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and and I’m excited to
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to learn as we go make sensei.
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Thanks Asher Evie.
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Hi. Hi Lindsey. Thanks for hosting this
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My name is Evie Whitten. I’m based in Anchorage Alaska and
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I am part of a small team currently proposing and
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coming up with a plan
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to develop a
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A seaweed processing and
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marketing hub for catch MAC Bay and I
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am also poking at permitting a
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farm myself.
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Thanks, Evie.
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Samuel Tucker
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Hi everyone. I am currently a teacher. Actually.
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I am looking into aquaculture. I’ve been
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sort of falling in love with the idea for the past six
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months and on a serious information gathering journey.
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So I am just checking out
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what’s out there looking at all the options and just trying
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to gather information.
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Yeah, Wella.
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Hi, everyone, will a camera based in Providence Rhode Island? Nice to
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see a bunch of other Rhode Islanders here on this meeting.
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I’m a filmmaker, but I’m also also
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kind of gotten the kelp bug and have been
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experimenting with making a product in my
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kitchen. So that’s kind of a stage. I’m in but definitely curious about
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co-packing so that’s why I’m here.
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Awesome. Thanks for joining Julia. Do
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you want in yourself quickly?
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Hi, I’m Julia. I work at Green Wave. I’m the platform product manager.
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If you do anything with tech, I’m usually the
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one behind it. So you now know who to complain to or to send
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happy Vibes to if things are going well for you online, and I’m
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just here because I see all your names all the
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time and it’s so nice to see your faces. I’m originally from
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Rhode Island. So plus one for Rhode Islanders, but I’m currently in
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California. So I’m excited to just
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hear everything that’s going on. See you all.
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Thanks, Dan.
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Hey everybody.
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We grow Cottage City oysters and we grow
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bay scallops and we grow surf clams
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and we grow sugar. Kelp.
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and
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we’ve been growing it since 2015. We
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now have a five acres.
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Of ocean that split up
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into a couple different Parcels, we grow
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we sell it raw we sell
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the kelp Frozen. We sell the kelp in
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Frozen cubes and we sell the kelp in dry
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flakes predominantly straight to
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Consumer so farmers markets or
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Directly to restaurants and love what
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Green Wave does and it’s good to see you guys.
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Thanks, Dan. See you.
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Hi everybody. I’m Cindy Davis. I’m
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currently in New Jersey in my car. You can say not driving
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though. I work with Catherine Puckett
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on Block Island. We’ve been
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farming help there for I think it’s been about three years. I’m
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a teacher by profession, but getting ready
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to retire from the classroom and devote myself to Environmental
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Education and Outreach through
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health. So I’m going to be working on processing. Hopefully
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processing Catholic Health
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on the island this year. That’s my
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goal. So great to see you all.
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He makes me you Catherine and I see you’re calling in from a
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phone. So if you can’t come up you but if you would like to introduce yourself.
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I think we might be able to hear you now.
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I’m sorry Catherine. I can’t
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hear you for those you don’t know Catherine. She is a farmer on Block Island
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another Rhode Islander and and has been
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working with me for a long time. So Katherine thanks for joining GG. Do
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you want to say a quick hello, and then we’ll jump in.
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Sure. Hi everybody. My name is Gigi. I’m the programs
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assistant at greenwave. I’m really excited to be here because just
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like Julia I see your names all the time. So it’s great to link
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your names to faces and yeah
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great to be here and excited to
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get started.
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Well, it’s so fun to see everyone. We really
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do see your names all the time. So it’s really great to have
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everyone here. Thank you guys for being here. So I’m
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gonna just introduce our experts today. You’re gonna be the people
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who will answer the questions that hopefully you will ask. So first
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we’ve got the illustria Sam barwin. She
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is our market and Innovation
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specialist at greenwave our strategist
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and and she really focuses on everything that
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happens to help when it comes out of the water Sam has
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a long history of working with businesses and the
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food sector she comes from the sustainable me industry and now
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she works in an advising role kind of helping food businesses and
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organizations get off the ground and scale up to the next level. So she’s got
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a lot of experience both working with help and then also just
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in terms of increasing Market opportunities for Farmers by
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working with different people in the food industry and producing these
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shelf stable value added products.
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And then it’s also my pleasure to introduce Sean Kontos
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Shawn is the program director at Harvest Kitchen
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in Farm Fresh, Rhode Island. Also and
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Rhode Island. I feel like I have a Rhode Island theme day
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and patake and Sam’s gonna
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introduce a little bit more about what Harvest Kitchen does but in
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short their culinary job training program for Youth
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and they create a range of
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value-added products from pickles to applesauce using ingredients sourced
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from local farms and Sean has
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over 13 years experience in the food service industry himself.
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He’s got a degree in culinary arts and experience as a
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chef and as a butcher
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he also as Sam likes to describe is a bit of a kelp Savant hunt
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and was The Culinary genius behind the
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four recipes that of kelp pickles and chutneys that were were
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created recently through this
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partnership that Sam’s gonna talk about today. So they
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are the two folks to ask all the
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questions of and with that I’m gonna hand it over to Sam.
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Awesome. Thank you Lindsay.
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All right, so I’m just gonna give a very brief
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overview of what it is
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exactly. I do at greenwave how this work came to
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be and then like
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I would say like the very tip of the iceberg in terms
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of co-packing. I would love to get a show
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of actual or virtual hands of how
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many people have already read through
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the documents that we that went
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out in that hold fast newsletter.
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No, yes.
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Not very many. Okay gigi. Would you drop those
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links into the chat? Maybe sooner rather than later
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then so people can start.
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Perusing them while I talk
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because I think would be good for people to just like at a
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minimum check out the table of contents know where they are. And those
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are really the gonna be the best resource for you
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to refer back to you after this because this is intended to
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be more of like an informal Q&A on and like
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a deep dive in any topics that are not clear.
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so
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share my screen real quick.
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All right. So what even is the market Innovation program
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at greenwave?
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I feel like Lindsay asked me that yesterday. She’s like what is it that you do
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here? So I thought I would summarize it for everyone
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the market Innovation program. I think of it
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in terms of these four things. We do targeted research
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that in addition
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to kind of collating and Distilling research findings from elsewhere in
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the world. We are doing very targeted studies of
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our own that are meant to alleviate supply chain bottlenecks
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and just kind of like answer questions that a lot of people want to
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know about but maybe don’t have the funding to pursue
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at that time. We also do business development
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support which means we’re helping emerging seeds-centric
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businesses developing persuasive data-driven
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pitch decks. We also help them
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evaluate new business opportunities.
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A lot of the work is around this value
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chain coordination piece in the upper right hand corner that is
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kind of it’s it’s a it’s not this is
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not feasibility studies. This is not kind of abstract, you
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know, like data munging. This is like actually
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connecting people with complementary skills and interests
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and resources to build effective Supply chains and designing
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solutions to systemic problems that that involve
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the market that are for profit rather than than so. We’re
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taking philanthropic money as the organization of greenwave, but
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we’re trying to at the end of the day develop these solutions that
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work on their own and our financially self self-sustaining and
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then the last piece is we do incubation work and that
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looks like designing and executing and iterating on
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oftentimes novel products and processes.
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With the idea that eventually when they are easier to
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operate or when they have systems around them they
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can be adopted by others.
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So the fmpp 2020 Grant
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strengthening the market connections for ocean
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Farmers. This was the first USDA grant that greenwave received
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and has ever received and
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it kind of it did a lot of things but the
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goal is really to develop independent processing capacity and
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my independent, I mean that we believe
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that if we’re going to have a network of small diverseified farmers
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that you need they need to have options about
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where to sell to and they need to be able to choose whether they
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want to process themselves have someone else buy bulk and
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process it whether they want to use a co-packer whether
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they want to sell into a vertically integrated system. So having
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that diversity of options we think is really important to the
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resiliency of the system long term and so in this grant
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we were doing a couple of things we created an online tool to
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streamline connections between ocean farmers and buyers. That’s
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the seaweed source, which is now on our website and many
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of you on here are on there now listed
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with your farm profiles.
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And there is this component of
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working with existing Seafood processors to determine
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whether we can get them to add kelp processing to their existing facilities
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rather than Reinventing the wheel.
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We did some packaging and shelf life research with
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Q fresh labs and eurofins to try to figure out
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what exactly does happens to kelp when you take it out of the
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water and there’s a white paper on that coming soon. And then
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this last piece here is what we’re talking about today. So we were exploring the
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possibility of co-packing with Harvest
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Kitchen as our kind of guinea pig and collaborator to
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see whether we
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can make it easier for independent Farmers to
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stabilize their kelp and have the option of selling it
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year-round if they want to
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so
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Briefly, I think it’s important when we talk about
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co-packing to understand how to think about the the seaweed
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supply chain. I apologize for
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this weird font in the middle. I don’t know where that came from. But the
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overall point of
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here is that we are you cannot generally go
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from Rossi weed straight to
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value-added products. Sometimes you
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can and in the initial iterations of the recipes we
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developed with Harvest Kitchen. Those were made with raw sugar
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kelp but a lot of times you
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need to stabilize your product your seaweed
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first and that’s simply a timing issue. There’s too much help coming
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out of the water at once and it is
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you know, all going to
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the same place. And so you’re not going to be able to
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go all the way from Rossi weed to value
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added product all at once. So these
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there are really two processing stages
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if we kind of zoom in here and both of
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these
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Is our valid options for co-packing?
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The work we did with Harvest Kitchen is actually on the
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secondary processing side of things. But I
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do want to call out that you could also use a co-packer for
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this primary processing stage which has to happen much
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much more quickly and it involves,
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you know, just getting it into a format where
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it is not going to go bad and then you can do other things with
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it, but there really are two processing stages and I encourage
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you to think about them as such
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So co-packing.
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At a high level is just when a manufacturing company.
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Operates, you know takes on a client on a
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contract basis to turn raw ingredients into value-added products.
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And sometimes these clients are consumer packages
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good companies. So, you know akua could be
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the client of a co-packer where they
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are going to say. Hey go
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back or here’s our recipe, please go
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and here’s our source for certain ingredients and please
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make this thing to our spec but they
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can also be in the case of that primary processing or or in
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the case of working with Harvest Kitchen in the way that we’ve kind
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of piloted this past year. They can also be the farmers who
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produce the raw ingredients who are just saying, hey this stuff’s gonna go
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bad if I don’t stabilize it or turn it
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into a format that I can sell it year round.
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And so what you get by working with a co-packer is
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they they have this certified commercial kitchen.
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They have professional grade equipment that is that is
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large-scale. They have a team of trained employees people
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who know things about food safety and culinary, you know
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Basics and they have deep expertise on food
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manufacturing and food safety. And so all of that means that you’re paying
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for not just the final product, but for not
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having to learn all those things or buy all
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those things yourself,
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And so in the co-packing 101
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document we go into depth on why
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you might want to co-pack and
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so I’ve pulled out some of the top reasons here. There’s
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also a whole list of things about why you might
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not want to co-pack. So I encourage
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you to look into those in depth and we can talk about if you have
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specific questions right now, but
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really fundamentally you a co-packer
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is designed for people who don’t really
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want to be in the business of producing their
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own.
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Value-added products like doing that work there themselves owning
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that facility training those employees but
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want to
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take advantage of some of the marginal benefits
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in terms of like profit margin that you
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can get from a value-added product and or
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they want to be able to sell their products year-round.
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However, it’s it’s really important to keep in mind this first bullet
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point about demand co-packing.
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Because you are essentially taking your raw product
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and then adding value literally like
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you’re you’re making it worth more. You have
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to put a lot of money up front in order
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to get that product made and then
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you’re on inventory and you have to sell it. So I think
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it’s important to think about whether co-packing is
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the right approach to do right from the beginning or
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whether there’s a smaller scale model that you can do
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to really generate cash. And and then
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once you have some cash built up then move to
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a co-packing model and maybe you’ve kind of answered some questions for yourselves
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and worked out some of the Kinks in the process.
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Um Harvest Kitchen. I just
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wanted to go a little bit deeper into why we partnered with Harvest Kitchen.
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And so there are other co-packers
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and culinary incubators
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in the Northeast. We partnered
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with Harvest Kitchen because of its really central
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location for a lot of Southern New England. Kelp
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Farmers. Also this incredible Carver’s kitchen
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is one of several different programs that Farm Fresh Rhode Island
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runs Farm Fresh, Rhode Island, for those of you who aren’t familiar with
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it is a nonprofit food Hub. So in addition to this kitchen, which
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is making really amazing value-added products for land and
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Now ocean-based farmers,
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They also have this Market Mobile
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component which has distribution to
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wholesalers as well as individuals throughout
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the Northeast. And so what
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you get by working with Harvest Kitchen is more
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than just
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The co-packing you also potentially have the opportunity
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to work with these other areas of Farm Fresh Rhode Island. They
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are they are separate programs. So you don’t you would need to you know,
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apply to those separately but still it’s
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a really nice and and I would
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say kind of groundbreaking in terms of the kind of
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work. It does in the Northeast organization and very
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much aligned with the work that Green Wave is doing
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So with that, I think we’re going to move into.
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Q&A yeah.
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Awesome. Thanks Sam.
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Perfect.
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Cool. Okay. Well, um, yeah azure.
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I know you have to run. Do you have a question? I do
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I just jump right in. I didn’t know if you okay. Um,
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thank you so much and that’s really informative and I’ll
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definitely look at the documents. I apologize. I didn’t beforehand but those will
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be a great resource and I I wonder heart since
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we have Harvest Kitchen here. Is it is this something this was
481
00:24:43.900 –> 00:24:47.100
like a study that funded study but is this arrangement of
482
00:24:46.100 –> 00:24:49.200
possibility going forward or they kind
483
00:24:49.200 –> 00:24:53.400
of taken a pause or I’d love to hear what their options
484
00:24:53.400 –> 00:24:55.500
are for us Harvesters a spring.
485
00:24:56.100 –> 00:24:58.800
yeah, well, so the goal of this was to
486
00:25:00.800 –> 00:25:03.700
that that like bottleneck removing piece of Market
487
00:25:03.700 –> 00:25:06.700
Innovation program. That was this. So we created these four recipes
488
00:25:06.700 –> 00:25:09.600
we have normally those are if
489
00:25:09.600 –> 00:25:12.700
you create a recipe normally that belongs to your to you
490
00:25:12.700 –> 00:25:14.600
as your IP but greenwave is
491
00:25:15.800 –> 00:25:18.200
releasing them to the public. So anyone can use
492
00:25:18.200 –> 00:25:21.400
these recipes Harvest Kitchen now has the scheduled processes. They
493
00:25:21.400 –> 00:25:22.100
know how to make them.
494
00:25:23.100 –> 00:25:26.400
You can take you know, you can take your kelp to Harvest
495
00:25:26.400 –> 00:25:29.800
Kitchen next year and get it made into those four recipes and/or
496
00:25:29.800 –> 00:25:32.600
develop your own and I would love to let Sean
497
00:25:32.600 –> 00:25:35.600
jump in and talk more about his vision for
498
00:25:35.600 –> 00:25:38.000
how this fits into what what Harvest Kitchen does.
499
00:25:39.400 –> 00:25:42.300
yeah, so I mean the the beauty with
500
00:25:42.300 –> 00:25:43.300
our program is that
501
00:25:44.300 –> 00:25:47.500
All the products that were producing are a seasonal. So
502
00:25:47.500 –> 00:25:50.300
in the summer, we’re doing pickles as cucumbers and
503
00:25:50.300 –> 00:25:53.200
green beans and stuff like that zucchini and in the
504
00:25:53.200 –> 00:25:56.600
fall, we kind of shifted to tomatoes and applesauce and
505
00:25:56.600 –> 00:25:59.200
apple chips and whatnot. And then what we have
506
00:25:59.200 –> 00:26:03.200
is this weird in between period from like March
507
00:26:02.200 –> 00:26:05.500
to June where nothing’s really
508
00:26:05.500 –> 00:26:08.000
growing that we are pickling. So we’re still kind of
509
00:26:08.200 –> 00:26:08.500
doing like
510
00:26:09.500 –> 00:26:12.400
You know Cold Storage apples are still
511
00:26:12.400 –> 00:26:15.600
making an apple sauces and whatnot. So when we
512
00:26:15.600 –> 00:26:18.600
started talking with Sam about this, it kind
513
00:26:18.600 –> 00:26:21.500
of works out really well in that we have that period
514
00:26:21.500 –> 00:26:24.700
of time when kelp was being processed in the spring where we
515
00:26:24.700 –> 00:26:28.000
don’t really have a lot going on. So it
516
00:26:27.800 –> 00:26:30.600
kind of just works out naturally for what
517
00:26:30.600 –> 00:26:33.700
our seasonal preparations generally
518
00:26:33.700 –> 00:26:34.000
are.
519
00:26:38.600 –> 00:26:41.100
And Shawn. Are you the contact person should we
520
00:26:41.100 –> 00:26:42.500
reach out to you directly to chat?
521
00:26:43.200 –> 00:26:43.900
I’ll put my email.
522
00:26:44.600 –> 00:26:45.000
at the chat
523
00:26:45.300 –> 00:26:48.000
Well, you would reach out to me
524
00:26:48.400 –> 00:26:52.100
for anything of that production related and co-packing expense.
525
00:26:51.100 –> 00:26:54.600
The weird thing
526
00:26:54.600 –> 00:26:57.600
at the moment is because where we are is
527
00:26:57.600 –> 00:27:00.700
very like our facility. We
528
00:27:00.700 –> 00:27:03.900
have like zero Cold Storage. We
529
00:27:03.900 –> 00:27:06.500
don’t have a walk-in. We’re just using reach in fridges
530
00:27:06.500 –> 00:27:10.100
and whatnot and our capacity. We’re very
531
00:27:09.100 –> 00:27:12.200
manual at the moment, which is not a bad
532
00:27:12.200 –> 00:27:15.600
thing. But our capacity is limited, but by next
533
00:27:15.600 –> 00:27:18.500
year, we will be building a
534
00:27:18.500 –> 00:27:21.800
new facility in the new building that Farm Fresh building in
535
00:27:21.800 –> 00:27:24.500
Providence. That will be much more automated much
536
00:27:24.500 –> 00:27:26.900
larger. We’ll have a walk-in we’ll have storage.
537
00:27:27.800 –> 00:27:31.000
It’ll be much easier for everybody. Unfortunately, I
538
00:27:30.200 –> 00:27:31.600
don’t think it’s going to be.
539
00:27:32.500 –> 00:27:35.200
I mean like 99% of me is
540
00:27:35.200 –> 00:27:38.400
assuming it’s not going to be ready by kelp season. It’ll
541
00:27:38.400 –> 00:27:39.200
probably be ready by the summer.
542
00:27:39.900 –> 00:27:41.700
But that being said we
543
00:27:43.100 –> 00:27:46.400
will still be able to to do some stuff
544
00:27:46.400 –> 00:27:47.200
this year as well.
545
00:27:48.500 –> 00:27:51.100
It’s all gonna be about timing because like I said
546
00:27:51.100 –> 00:27:52.800
our spaces so small, but
547
00:27:53.700 –> 00:27:56.800
And and that is an advantage actually to to
548
00:27:56.800 –> 00:27:59.600
the small scale is you know, Silver Lining
549
00:27:59.600 –> 00:28:02.600
is that it kind of relieves you
550
00:28:02.600 –> 00:28:05.900
of that caveat that I said right at the top of the page like you
551
00:28:05.900 –> 00:28:08.200
can’t do that larger scale. Like it
552
00:28:08.200 –> 00:28:11.100
would not be an outrageous amount of money to put
553
00:28:11.100 –> 00:28:14.300
out up front to do a run of product at Farm Fresh, Rhode Island.
554
00:28:14.300 –> 00:28:15.500
So Ivy, this is a really
555
00:28:16.800 –> 00:28:20.000
cool opportunity to try out co-packing in
556
00:28:19.200 –> 00:28:23.200
a fairly low risk friendly environment and
557
00:28:22.200 –> 00:28:24.000
you know
558
00:28:24.900 –> 00:28:27.100
Harvest Kitchen will probably if this is
559
00:28:27.100 –> 00:28:30.500
successful probably not be your co-packer forever. But they this
560
00:28:30.500 –> 00:28:33.600
is it’s really important when I think about building markets, you
561
00:28:33.600 –> 00:28:37.900
know, you can’t go from zero to a hundred you have to grow slowly
562
00:28:37.900 –> 00:28:40.400
and I think that’s one of the reasons I’m super
563
00:28:40.400 –> 00:28:43.800
excited that we have Harvest Kitchen so close to us because it’s a
564
00:28:43.800 –> 00:28:46.400
great step for people getting started to you know,
565
00:28:46.400 –> 00:28:49.500
work out the Kinks in a Sean said it’s a really win-win situation
566
00:28:49.500 –> 00:28:53.000
with respect to their seasonal availability.
567
00:28:53.700 –> 00:28:56.400
And for us as well, we’ve always kind
568
00:28:56.400 –> 00:28:59.300
of been at that point where we’re trying to help
569
00:28:59.300 –> 00:29:02.100
the farmers as much as possible. But until they get to that point
570
00:29:02.100 –> 00:29:05.700
of needing to expand into a higher volume, whether that’s like Commonwealth
571
00:29:05.700 –> 00:29:08.400
Kitchener or if they’re getting into their own facilities or
572
00:29:08.400 –> 00:29:11.400
whatnot. Then that’s where we like to try to lead them
573
00:29:11.400 –> 00:29:14.400
to even you know, we work with a farmer right now who’s product is
574
00:29:14.400 –> 00:29:17.500
kind of taking off through the Boston food Exposition or
575
00:29:17.500 –> 00:29:21.600
whatever. That one is September was where he’s
576
00:29:21.600 –> 00:29:24.200
talking with Distributors now and I have been talking to him like
577
00:29:24.200 –> 00:29:28.100
we can’t, you know, we can’t up your your volume incrementally that
578
00:29:27.100 –> 00:29:30.200
much so this is kind of where you need to
579
00:29:30.200 –> 00:29:33.200
start thinking about going ahead but he’s been working with us for so
580
00:29:33.200 –> 00:29:36.700
long. He understands the process. He’s got a very clear recipe they’re
581
00:29:36.700 –> 00:29:38.200
his recipes that we produce for him.
582
00:29:39.200 –> 00:29:42.600
So that’s kind of what we would like to almost like incubate. So
583
00:29:42.600 –> 00:29:45.200
you get to that point where you’re able to Branch off and
584
00:29:45.200 –> 00:29:46.300
do bigger better things.
585
00:29:48.300 –> 00:29:51.200
Thank you so much. It’s really cool. And I work with
586
00:29:51.200 –> 00:29:54.000
the upman before it from Farm Fresh So I’m a huge
587
00:29:54.200 –> 00:29:57.300
fan of that Hub is an amazing space and all the work
588
00:29:57.300 –> 00:30:00.300
you guys do is great. So we’ll be in touch. Thanks, Sean. Thanks, Lindsey.
589
00:30:01.700 –> 00:30:02.000
Yeah.
590
00:30:02.800 –> 00:30:03.800
I think that’s your damn.
591
00:30:05.500 –> 00:30:08.300
Hey, thanks. So I got three questions and it
592
00:30:08.300 –> 00:30:11.700
might be for Sean or Greenway folks. Um.
593
00:30:12.700 –> 00:30:15.400
That with these recipes that were sent out. Did you
594
00:30:15.400 –> 00:30:18.800
look at shelf life or how do you how can you determine shelf
595
00:30:18.800 –> 00:30:21.100
life of that product? Um, did you
596
00:30:21.100 –> 00:30:22.900
look at any price points for those products?
597
00:30:24.900 –> 00:30:27.900
Or where they might compare with existing products, and
598
00:30:27.900 –> 00:30:30.400
then probably for Sean is labeling. So
599
00:30:30.400 –> 00:30:33.600
when you do, you know, if we do work with a co-packer
600
00:30:33.600 –> 00:30:36.200
or decide to try to take these on on our
601
00:30:36.200 –> 00:30:39.400
own do you have to create labels that show ingredients
602
00:30:39.400 –> 00:30:42.200
and and what’s in it in order to actually sell it in
603
00:30:42.200 –> 00:30:45.300
a retail space or can you just kind of move forward without
604
00:30:45.300 –> 00:30:45.700
labeling?
605
00:30:49.100 –> 00:30:52.600
As far as labeling goes you should
606
00:30:52.600 –> 00:30:56.400
need a label that has ingredients whereas
607
00:30:55.400 –> 00:30:58.300
produce an allergy warning on
608
00:30:58.300 –> 00:30:58.600
it.
609
00:30:59.300 –> 00:31:00.700
the size of the
610
00:31:02.200 –> 00:31:05.300
Products and there’s a couple other things I’m
611
00:31:05.300 –> 00:31:08.100
figuring off some Ed labeling. We don’t
612
00:31:09.200 –> 00:31:12.300
there we go. Yep. I knew there was written that so we
613
00:31:12.300 –> 00:31:15.100
don’t label products. We don’t really have the
614
00:31:15.100 –> 00:31:16.100
capacity to do that.
615
00:31:17.100 –> 00:31:20.600
But again, you know, if you need to make label for
616
00:31:20.600 –> 00:31:24.200
your product and you’re putting them manually
617
00:31:23.200 –> 00:31:26.400
on, you know, four or five cases, that’s really
618
00:31:26.400 –> 00:31:28.100
not going to take you that long to do.
619
00:31:29.700 –> 00:31:31.200
shelf life
620
00:31:32.200 –> 00:31:35.400
We is something that you can do through a
621
00:31:35.400 –> 00:31:38.500
processing Authority. I Cornell is
622
00:31:38.500 –> 00:31:40.500
who we generally use at this moment.
623
00:31:41.300 –> 00:31:44.400
We don’t we did not look into that.
624
00:31:44.400 –> 00:31:47.200
We just did the schedule process to make
625
00:31:47.200 –> 00:31:50.400
sure shelf stable and it’s kind of, you know,
626
00:31:50.400 –> 00:31:51.900
not cause any
627
00:31:52.800 –> 00:31:55.900
Harm to anybody and sorry.
628
00:31:55.900 –> 00:31:59.600
What was your other price point? Is that
629
00:31:59.600 –> 00:32:02.500
a price point? Whereas the cost for the co-packer to
630
00:32:02.500 –> 00:32:05.400
be selling back to you or where’s that? What do you mean by Price
631
00:32:05.400 –> 00:32:06.400
Point? Yeah, it would be
632
00:32:07.600 –> 00:32:09.500
what is the final cost that you would?
633
00:32:10.700 –> 00:32:13.500
Charge to the customer was the question but also
634
00:32:13.500 –> 00:32:16.800
right if it is a co-packer deal. What’s
635
00:32:16.800 –> 00:32:19.500
right, what’s the cut that then I have to upcharge for
636
00:32:19.500 –> 00:32:23.400
to make that money back as far
637
00:32:23.400 –> 00:32:26.500
as up charging. That’s really up to you. I think most places
638
00:32:26.500 –> 00:32:28.300
do somewhere around six.
639
00:32:30.700 –> 00:32:33.100
It’s it’s over a hundred percent
640
00:32:33.100 –> 00:32:36.100
as what it is. I can’t think of this. There’s
641
00:32:36.100 –> 00:32:39.900
a number that generally is used co-packing because
642
00:32:41.200 –> 00:32:44.200
the weird thing about our program is that we are working with
643
00:32:44.200 –> 00:32:48.000
youth through dcyf. So our labor
644
00:32:47.300 –> 00:32:50.400
has always been this weird issue where
645
00:32:50.400 –> 00:32:53.200
we’re not technically paying the students. They’re getting paid through the grant
646
00:32:53.200 –> 00:32:56.000
that we have. So they’re not really employees or not really
647
00:32:56.300 –> 00:33:00.000
paying them. So currently as an
648
00:32:59.500 –> 00:33:02.900
organization. I’m working on a
649
00:33:02.900 –> 00:33:05.400
new kobaching structure that makes sense for a
650
00:33:05.400 –> 00:33:06.000
new facility.
651
00:33:07.400 –> 00:33:10.800
Um Sam did we we went over some generalized
652
00:33:10.800 –> 00:33:13.600
costs of what it would be around.
653
00:33:13.600 –> 00:33:16.700
Yeah in the in the
654
00:33:16.700 –> 00:33:19.400
documents of GG listed to if you click into the one that says working
655
00:33:19.400 –> 00:33:22.500
with Harvest or yeah working with Harvest Kitchen. We
656
00:33:22.500 –> 00:33:25.300
actually do have a unit cost for each one and it
657
00:33:25.300 –> 00:33:26.000
ranges from
658
00:33:28.100 –> 00:33:31.600
three fifty to
659
00:33:31.600 –> 00:33:34.900
four dollars per per unit. So that’s
660
00:33:34.900 –> 00:33:37.200
and that’s that’s all in that’s the jar. That’s
661
00:33:37.200 –> 00:33:40.400
the other ingredients. That’s everything but the kelp basically
662
00:33:40.400 –> 00:33:43.100
and so again like that that may change
663
00:33:43.100 –> 00:33:46.000
as as Harvest Kitchen grows and needs to
664
00:33:46.200 –> 00:33:49.600
change their model. But right now it’s a per unit cost and
665
00:33:51.100 –> 00:33:51.900
And that’s it.
666
00:33:56.100 –> 00:34:00.000
The labeling thing I was showing you is in the co-packing 101
667
00:33:59.200 –> 00:34:02.800
document which is kind of separate from the the Harvest
668
00:34:02.800 –> 00:34:05.600
Kitchen how to document although Harvest
669
00:34:05.600 –> 00:34:09.900
Sean. You had said that you do recommend GS. What
670
00:34:09.900 –> 00:34:12.500
is it? Okay, please yes labels are in
671
00:34:12.500 –> 00:34:15.100
Passover Rhode Island. They’re really easy to work
672
00:34:15.100 –> 00:34:18.800
with their pretty quick never really
673
00:34:18.800 –> 00:34:21.900
had an issue with them whatsoever. Right? And
674
00:34:21.900 –> 00:34:24.600
then anecdotally Dan I so
675
00:34:25.600 –> 00:34:28.400
Even though the the study was done in 2020. We actually
676
00:34:28.400 –> 00:34:31.700
I managed to convince Sean to do a super tiny
677
00:34:31.700 –> 00:34:35.300
run and 2019 and the pickles
678
00:34:34.300 –> 00:34:37.600
were still good like and a
679
00:34:37.600 –> 00:34:40.200
totally anecdotally. I ate the pickles like two years later and
680
00:34:40.200 –> 00:34:40.700
they were great.
681
00:34:45.800 –> 00:34:48.400
Awesome, and just so everyone knows we’re
682
00:34:48.400 –> 00:34:51.400
Gigi and I will send out the list of documents that everyone’s talking
683
00:34:51.400 –> 00:34:54.500
about so you can have them in an email form but
684
00:34:54.500 –> 00:34:57.500
in short Sam wrote a very detailed guide but
685
00:34:57.500 –> 00:35:00.500
how to do this exact process with Sean at Harvest
686
00:35:00.500 –> 00:35:03.300
Kitchen and then she wrote a more General sort of
687
00:35:03.300 –> 00:35:06.400
document about how to do this process with others in
688
00:35:06.400 –> 00:35:08.400
different parts of the country or just in general.
689
00:35:09.400 –> 00:35:10.500
of the differentiation
690
00:35:13.400 –> 00:35:16.300
are there other questions from the farmers or others?
691
00:35:17.300 –> 00:35:18.100
product developers and AUD
692
00:35:19.100 –> 00:35:19.500
Ience, yeah Willa.
693
00:35:20.400 –> 00:35:23.400
Just another question for Sean at Farm Fresh. Just I’m
694
00:35:23.400 –> 00:35:26.200
do you have other facilities? I’m assuming or
695
00:35:26.200 –> 00:35:29.700
will down the line for like dehydrating baking. Um,
696
00:35:29.700 –> 00:35:33.100
like non pickling. Oh at
697
00:35:32.100 –> 00:35:35.400
the moment. I don’t our main
698
00:35:35.400 –> 00:35:39.200
focus is low acid canning. So anything that’s
699
00:35:38.200 –> 00:35:41.500
gonna go into a jar. Stay Shelbyville jar
700
00:35:41.500 –> 00:35:41.700
product.
701
00:35:43.500 –> 00:35:45.000
We have dehydrators here.
702
00:35:46.300 –> 00:35:49.700
It is not worth our time to use
703
00:35:49.700 –> 00:35:52.500
them in the way that we would need to use. Generally those kind
704
00:35:52.500 –> 00:35:55.700
of dehydrators are very large and
705
00:35:55.700 –> 00:35:58.200
take up a lot of space and that’s if you’re
706
00:35:58.200 –> 00:36:00.600
going to dehydrate something like that. That’s what you’re going to be doing.
707
00:36:01.700 –> 00:36:04.800
Our new facility will have
708
00:36:06.800 –> 00:36:08.000
much better equipment
709
00:36:09.200 –> 00:36:09.300
so
710
00:36:10.600 –> 00:36:13.000
at this point in time, you know
711
00:36:13.400 –> 00:36:16.900
before the new facility is built. I would say that we’re only really open
712
00:36:16.900 –> 00:36:18.300
to doing shelf stable products.
713
00:36:19.200 –> 00:36:22.600
But in the future there is possibilities of having another
714
00:36:22.600 –> 00:36:23.800
outlet for that.
715
00:36:24.800 –> 00:36:26.700
All right. Thank you. We’ll keep in touch in the future.
716
00:36:28.400 –> 00:36:31.900
Yeah, and and more generally I you will find that co-packers
717
00:36:31.900 –> 00:36:33.000
because the entire
718
00:36:34.200 –> 00:36:37.500
philosophy behind a co-packer is that they gain efficiencies
719
00:36:37.500 –> 00:36:40.400
by being really good at what they do, right and
720
00:36:40.400 –> 00:36:43.300
so most co-backers will specialize and so
721
00:36:43.300 –> 00:36:46.900
Harvest Kitchen specializes in these Jarred products.
722
00:36:46.900 –> 00:36:49.100
I imagine when they move to the new facility that’ll get
723
00:36:49.100 –> 00:36:52.100
even easier. They might have a hot like in a filler line and a bottle
724
00:36:52.100 –> 00:36:55.100
or and all that stuff. And so
725
00:36:55.100 –> 00:36:58.500
you know for if you are looking to do
726
00:36:58.500 –> 00:37:01.000
a dehydrated product, first of all, I think
727
00:37:01.100 –> 00:37:04.400
you’re in touch with the crop project and they are specializing going to be specializing
728
00:37:04.400 –> 00:37:07.400
in in drying and I believe our open
729
00:37:07.400 –> 00:37:10.400
to co-packing for other people, but even
730
00:37:10.400 –> 00:37:13.900
outside of that let’s say you let’s say
731
00:37:13.900 –> 00:37:16.600
you wanted to go head to head with a coup. You want to make your own? Kelp
732
00:37:16.600 –> 00:37:19.100
Jerky like I would start by going to
733
00:37:19.100 –> 00:37:22.400
the grocery store looking at the dehydrated Foods
734
00:37:22.400 –> 00:37:25.200
section and looking on the back and seeing where they’re
735
00:37:25.200 –> 00:37:28.700
made and seeing if you can track down the co-packer that
736
00:37:28.700 –> 00:37:31.600
drives the fruit that drives the whatever else
737
00:37:31.600 –> 00:37:34.000
it is because those are the kinds of co-pat like
738
00:37:34.200 –> 00:37:37.800
those companies don’t all have their own individual facilities. They’re
739
00:37:37.800 –> 00:37:40.900
probably all using the same like five co-packers and
740
00:37:40.900 –> 00:37:43.100
they have the large-scale equipment and the
741
00:37:43.100 –> 00:37:46.300
expertise in drying things. And so just because
742
00:37:46.300 –> 00:37:48.400
it’s not they’ve never worked with kelp before.
743
00:37:49.500 –> 00:37:52.200
You know, I’m there will be some back and forth at the
744
00:37:52.200 –> 00:37:55.200
beginning to figure out like what what is this stuff? And how does it behave
745
00:37:55.200 –> 00:37:59.500
and what are the food safety issues they need to worry about but fundamentally if
746
00:37:59.500 –> 00:38:03.000
they dry things they drive things and if they can things
747
00:38:02.100 –> 00:38:03.500
they can things.
748
00:38:04.200 –> 00:38:07.600
That’s super good advice. Just do how is that usually labeled on
749
00:38:07.600 –> 00:38:10.100
labels? Like how can you usually tell like where?
750
00:38:11.200 –> 00:38:12.100
someone wears me
751
00:38:12.800 –> 00:38:15.800
It depends it sometimes
752
00:38:15.800 –> 00:38:18.900
will say where you know where it’s manufactured
753
00:38:18.900 –> 00:38:22.300
you can for
754
00:38:21.300 –> 00:38:24.500
me products is actually easier. Like
755
00:38:24.500 –> 00:38:27.700
if you look at jerky products, they all have to have a USDA bug
756
00:38:27.700 –> 00:38:30.600
and so you can there’s actually like an establishment number on
757
00:38:30.600 –> 00:38:33.200
them and then you can just go online and Google it
758
00:38:33.200 –> 00:38:34.600
but
759
00:38:35.600 –> 00:38:38.400
Yeah, I don’t think there’s a similar plant number for
760
00:38:38.400 –> 00:38:41.100
non Sean. Do you know you don’t have
761
00:38:41.100 –> 00:38:44.300
to label? No, because there’s nothing on ours. Yeah, I mean
762
00:38:44.300 –> 00:38:45.400
our product.
763
00:38:46.400 –> 00:38:50.000
Any of the products that were go back for people have made
764
00:38:49.500 –> 00:38:51.600
at Harvest Kitchen with our address.
765
00:38:53.200 –> 00:38:56.900
Okay. Yeah, so that works and then also well, if
766
00:38:56.900 –> 00:38:59.300
you go into the co-packing 101 document
767
00:38:59.300 –> 00:39:02.200
there is a section that’s like finding a co-packer and
768
00:39:02.200 –> 00:39:05.100
there are just like lists of co-packers on the
769
00:39:05.100 –> 00:39:08.300
internet and some of them you can filter
770
00:39:08.300 –> 00:39:11.300
by specialty or certifications or whatever.
771
00:39:15.900 –> 00:39:16.900
Great. Thanks.
772
00:39:18.100 –> 00:39:18.900
other questions from
773
00:39:19.800 –> 00:39:20.700
the books in the room
774
00:39:25.500 –> 00:39:28.300
Sean I wanted to ask, you know, a lot
775
00:39:28.300 –> 00:39:31.300
of the people that we have of several Rhode Islanders here who might be working with
776
00:39:31.300 –> 00:39:34.800
you but also folks in different parts of the country and so I’m
777
00:39:34.800 –> 00:39:37.800
curious what you’re learning experience was
778
00:39:37.800 –> 00:39:40.600
with kelp as a chef and what you
779
00:39:40.600 –> 00:39:43.900
would think that other co-packers in different
780
00:39:43.900 –> 00:39:46.300
regions might want to know that you learned
781
00:39:46.300 –> 00:39:49.200
through this process about handling. Kelp how
782
00:39:49.200 –> 00:39:51.600
it handles what was unique or quirky about it.
783
00:39:52.600 –> 00:39:53.600
Your experience there?
784
00:39:54.900 –> 00:39:57.900
I mean, I was surprised enough tough
785
00:39:57.900 –> 00:40:00.400
fit not tough. But just it doesn’t break down
786
00:40:00.400 –> 00:40:03.100
the same way. It’s like a leafy green would break down which is kind of
787
00:40:03.100 –> 00:40:04.500
what I was assuming going into it.
788
00:40:05.600 –> 00:40:08.000
And Sam said we did a
789
00:40:08.900 –> 00:40:11.200
a run of Frozen kelp as
790
00:40:11.200 –> 00:40:14.800
well which reacted pretty differently than when it
791
00:40:14.800 –> 00:40:16.800
was fresh for instance.
792
00:40:17.800 –> 00:40:21.100
We were making bread and butter pickle. Kelp.
793
00:40:20.100 –> 00:40:23.200
And that was a fresh. That was the
794
00:40:23.200 –> 00:40:26.700
fresh. Kelp. And when we were doing it to the baking adding
795
00:40:26.700 –> 00:40:29.300
it to the brine. There’s so much water that’s left in the
796
00:40:29.300 –> 00:40:32.100
kelp that it actually helped make the brine from the
797
00:40:32.100 –> 00:40:35.500
Kelp itself. And with the Frozen stuff wants to thawed out all that liquid
798
00:40:35.500 –> 00:40:38.700
at least shouted almost at blanched itself. So when
799
00:40:38.700 –> 00:40:42.400
we’re making that product again, it didn’t have the same reaction. We
800
00:40:41.400 –> 00:40:44.100
didn’t get the same amount of liquid out of it,
801
00:40:44.100 –> 00:40:44.700
which is a
802
00:40:45.700 –> 00:40:49.100
interesting to to realize again when
803
00:40:48.100 –> 00:40:51.300
it was frozen. I thought it was going to break down a
804
00:40:51.300 –> 00:40:54.400
bit more just because the cell structure would have broken down at
805
00:40:54.400 –> 00:40:56.400
one point for being frozen and thought out
806
00:40:57.400 –> 00:41:00.400
Again, not really the case.
807
00:41:00.400 –> 00:41:03.800
It’s kind of held its body and its strength.
808
00:41:05.900 –> 00:41:08.700
But as far as flavor profile goes it’s
809
00:41:08.700 –> 00:41:10.500
it is relatively mild.
810
00:41:12.300 –> 00:41:13.500
We didn’t do anything that I thought.
811
00:41:15.100 –> 00:41:19.000
Was weird that came out strange. It wasn’t excessively
812
00:41:18.700 –> 00:41:21.200
salty. It had a little
813
00:41:21.200 –> 00:41:24.400
bit of that seawater kind of taste to it, but it didn’t
814
00:41:24.400 –> 00:41:25.300
affect anything.
815
00:41:27.500 –> 00:41:30.100
It was yeah easy to clean. We just kind of
816
00:41:30.100 –> 00:41:32.300
gave it a quick soak and then
817
00:41:33.100 –> 00:41:34.500
Kind of spun it out a little bit.
818
00:41:35.300 –> 00:41:38.100
And it lasted in the fridge a little bit longer than I think
819
00:41:38.100 –> 00:41:40.100
we’re expecting as well, which was nice.
820
00:41:42.500 –> 00:41:43.400
Takes up a lot of space.
821
00:41:47.200 –> 00:41:50.800
Yeah, Shawn, could you comment on how long
822
00:41:50.800 –> 00:41:53.700
when you say it lasted? Okay in the fridge how long
823
00:41:53.700 –> 00:41:57.200
you’re holding it as a fresh product and also
824
00:41:57.200 –> 00:42:01.300
it might correct in assuming when you were talking about it not holding
825
00:42:01.300 –> 00:42:05.000
the water in the same way after it was thawed for your
826
00:42:04.400 –> 00:42:07.200
purposes then that was that was a detriment that
827
00:42:07.200 –> 00:42:08.400
wasn’t helpful that was
828
00:42:10.200 –> 00:42:13.600
Losing the water isn’t what you wanted to happen. Is that correct? Well,
829
00:42:13.600 –> 00:42:16.500
they’re so two things. We we did
830
00:42:16.500 –> 00:42:19.200
two pickles. We did a jar like an
831
00:42:19.200 –> 00:42:22.300
Italian Jardin there with carrot celery and onions and
832
00:42:22.300 –> 00:42:25.300
kelp and then we did the bread and butter pickles which were like
833
00:42:25.300 –> 00:42:28.000
90% kelp with some onions in there as well.
834
00:42:28.400 –> 00:42:31.300
And the Jardin air was great
835
00:42:31.300 –> 00:42:34.700
because it already kind of blanched itself. So it didn’t shrink
836
00:42:34.700 –> 00:42:35.700
while it was in the jar.
837
00:42:36.500 –> 00:42:39.200
But on us, so it’s easier to know
838
00:42:39.200 –> 00:42:42.400
how much to put into the jar. But on the the
839
00:42:42.400 –> 00:42:45.500
detriment would have been when we were doing the bread and butter pickles. It didn’t
840
00:42:45.500 –> 00:42:48.500
give us the same amount of liquid out of it. So we ended up having to
841
00:42:48.500 –> 00:42:51.800
actually have liquid to that back to make
842
00:42:51.800 –> 00:42:54.900
the brine work. And as
843
00:42:54.900 –> 00:42:57.100
far as how long it lasted, I mean
844
00:42:57.100 –> 00:43:00.400
we had it in the fridge for about a week at
845
00:43:00.400 –> 00:43:01.200
one point in time.
846
00:43:01.800 –> 00:43:04.400
because you know, we’re testing things and we
847
00:43:04.400 –> 00:43:07.700
just like something and then once we got something we we made
848
00:43:07.700 –> 00:43:10.800
a larger batch of it so we had in the week in the
849
00:43:10.800 –> 00:43:11.200
fridge for
850
00:43:12.100 –> 00:43:15.600
At least about a week. If not, even a little bit longer. I was still State
851
00:43:15.600 –> 00:43:18.100
fine. We kept it in a bin
852
00:43:18.100 –> 00:43:21.300
with like a wet paper or paper towel on top
853
00:43:21.300 –> 00:43:24.400
just to kind of let it freeze but also stay
854
00:43:24.400 –> 00:43:25.500
voice in the fridge.
855
00:43:27.300 –> 00:43:31.200
And do you know had it had a freshwater rinse or
856
00:43:31.200 –> 00:43:34.600
a saltwater rinse or a cookloric acid? Rinse? Oh just
857
00:43:34.600 –> 00:43:37.200
fresh water. Fresh water. Okay, great. Thank you.
858
00:43:37.200 –> 00:43:37.800
That’s helpful.
859
00:43:39.400 –> 00:43:42.400
Evie on that topic, we one of
860
00:43:42.400 –> 00:43:45.200
the things we learned in our Q fresh paper, which has
861
00:43:45.200 –> 00:43:48.100
not been published yet, but will be this before the end of
862
00:43:48.100 –> 00:43:48.300
the month.
863
00:43:50.100 –> 00:43:51.600
Is that kelp?
864
00:43:52.500 –> 00:43:55.000
does actually behave like a
865
00:43:55.600 –> 00:43:59.600
leafy green when it’s been harvested and by that, I mean it respires so
866
00:43:58.600 –> 00:44:01.200
when you cut a
867
00:44:02.500 –> 00:44:06.000
when you cut lettuce, it doesn’t it’s photosynthesizing
868
00:44:05.600 –> 00:44:08.700
and then when you cut it, it
869
00:44:08.700 –> 00:44:11.300
doesn’t immediately start dying. There’s like a
870
00:44:11.300 –> 00:44:11.900
there’s like a
871
00:44:12.800 –> 00:44:15.200
Purgatory afterlife situation that happens
872
00:44:15.200 –> 00:44:18.300
with produce which I did not know about until I started doing this research.
873
00:44:20.100 –> 00:44:23.000
Where the the vegetables you know, otherwise when you went to the
874
00:44:23.200 –> 00:44:26.300
grocery store, it would all be rotting right and it’s not there’s a period
875
00:44:26.300 –> 00:44:29.300
of time in the grocery store when the produce is doing something
876
00:44:29.300 –> 00:44:32.800
else and that thing is respiring. So it’s literally breathing just
877
00:44:32.800 –> 00:44:33.600
like you and me.
878
00:44:34.200 –> 00:44:36.000
and if you think about that, that means that
879
00:44:37.700 –> 00:44:41.400
that that you’re harvested produce
880
00:44:40.400 –> 00:44:43.700
and your harvest in kelp actually need
881
00:44:43.700 –> 00:44:46.400
oxygen to breathe because if
882
00:44:46.400 –> 00:44:50.000
it stops breathing then it does start dying and
883
00:44:49.200 –> 00:44:52.400
that’s where you get rot. That’s when you get fermentation. That’s
884
00:44:52.400 –> 00:44:55.500
when you get all kinds of other problems. So one of
885
00:44:55.500 –> 00:44:58.300
the really interesting things that we learned from this cute fresh
886
00:44:58.300 –> 00:45:01.100
study is that we we think this is
887
00:45:01.100 –> 00:45:04.500
a hypothesis and there needs to be a lot more research around it. But our
888
00:45:04.500 –> 00:45:07.400
hypothesis is currently that we need to be treating the
889
00:45:07.400 –> 00:45:11.600
kelp when it comes out of the water a lot more like leafy greens,
890
00:45:11.600 –> 00:45:14.100
which we would never put in a thousand pound
891
00:45:14.100 –> 00:45:17.100
stack never in a million years. Would you put it in a million
892
00:45:17.100 –> 00:45:20.800
you right? You put it in these perforated produce bins which Stacks so
893
00:45:20.800 –> 00:45:23.100
that there’s air flow and so I think one of the really
894
00:45:23.100 –> 00:45:26.400
interesting things about Sean’s like Discovery with the shelf life
895
00:45:26.400 –> 00:45:29.200
is a lot of people don’t get that kind of shelf life. And I think it’s because they
896
00:45:29.200 –> 00:45:32.400
seal it up and they try to keep all the air out and and that’s
897
00:45:32.400 –> 00:45:35.400
just not that it turns out like who would
898
00:45:35.400 –> 00:45:37.500
have thought like this thing that lives underwater and when you
899
00:45:37.600 –> 00:45:41.100
Harvested actually needs air. So we’re really
900
00:45:40.100 –> 00:45:43.800
excited to make that knowledge more more widely
901
00:45:43.800 –> 00:45:44.300
known as well.
902
00:45:45.400 –> 00:45:49.200
When Sam and I had talked what year and
903
00:45:49.200 –> 00:45:50.200
a half ago, whatever it was this point.
904
00:45:51.300 –> 00:45:54.100
I think that we’re under the assumption that it had like a
905
00:45:54.100 –> 00:45:58.100
two or three days shelf life out of the water and I was like, that’s that’s gonna
906
00:45:57.100 –> 00:46:00.400
be really tight to deal with like 50 pounds
907
00:46:00.400 –> 00:46:03.500
of kelp and that period of time but we’re yeah,
908
00:46:03.500 –> 00:46:06.100
we’re pleasantly surprised to see that it didn’t have
909
00:46:06.100 –> 00:46:07.500
such a short life.
910
00:46:10.500 –> 00:46:12.000
That’s great. Thank you. That’s really helpful.
911
00:46:14.900 –> 00:46:15.900
TV Catherine
912
00:46:23.300 –> 00:46:24.800
Are you able to come off mute Catherine?
913
00:46:26.200 –> 00:46:29.700
Yeah, we yeah, we got you. Hi. Hi. I’m
914
00:46:29.700 –> 00:46:32.700
just really interested to know if in your experimentation with
915
00:46:32.700 –> 00:46:35.100
you know, the holding of the kelp and
916
00:46:35.100 –> 00:46:38.900
the rinsing of it. Did you notice that there’s a
917
00:46:38.900 –> 00:46:41.200
big difference in the kelp after you rinse it with
918
00:46:41.200 –> 00:46:42.000
fresh water?
919
00:46:42.800 –> 00:46:45.400
Versus like rinsing it off in ocean
920
00:46:45.400 –> 00:46:48.400
water like bubbles appearing on
921
00:46:48.400 –> 00:46:51.100
the kelp and is that affects the processing of the
922
00:46:51.100 –> 00:46:51.600
shelf life at all?
923
00:46:53.500 –> 00:46:56.400
I personally didn’t notice anything. I also
924
00:46:56.400 –> 00:46:56.800
don’t have any.
925
00:46:57.600 –> 00:47:00.300
Ocean water to do that experiment with
926
00:47:00.300 –> 00:47:03.900
but I didn’t notice anything that I
927
00:47:03.900 –> 00:47:05.000
thought was strange.
928
00:47:09.200 –> 00:47:09.400
Okay.
929
00:47:12.800 –> 00:47:15.400
Yeah, Catherine, I don’t have any additional information on
930
00:47:15.400 –> 00:47:18.200
that either. I have also heard the blistering thing, but I
931
00:47:18.200 –> 00:47:18.400
don’t.
932
00:47:19.200 –> 00:47:21.100
I don’t know that it’s as simple as
933
00:47:22.600 –> 00:47:25.200
just rinsing it with fresh water. It seems to me like it doesn’t always happen,
934
00:47:25.200 –> 00:47:26.600
but I don’t know for sure.
935
00:47:27.700 –> 00:47:30.600
You’re talking about the Bubbles, right? Mm-hmm. Yeah,
936
00:47:30.600 –> 00:47:33.100
I I was thinking that that was
937
00:47:33.100 –> 00:47:36.100
the fresh water. And so I just wondered if you guys had seen
938
00:47:36.100 –> 00:47:36.600
that at all.
939
00:47:38.600 –> 00:47:41.800
I’ve Catherine on the on the Green Leaf Farm seemed that
940
00:47:41.800 –> 00:47:44.400
blistering effect and times when there
941
00:47:44.400 –> 00:47:47.400
has been like freshwater events or in some
942
00:47:47.400 –> 00:47:50.700
times Farmers for we’ll talk about it with the freshwater lens. So in
943
00:47:50.700 –> 00:47:53.400
terms of like a product quality that’s
944
00:47:53.400 –> 00:47:56.200
come up before but it’s interesting to hear that that wasn’t something that
945
00:47:56.200 –> 00:47:59.400
was an experience for Sean and Sam this experiment.
946
00:48:00.600 –> 00:48:01.300
Thank you.
947
00:48:07.200 –> 00:48:08.800
There are other questions from
948
00:48:09.700 –> 00:48:10.300
you guys
949
00:48:17.300 –> 00:48:19.300
I have a question for Sean.
950
00:48:20.700 –> 00:48:23.400
I’m wondering for like the process
951
00:48:23.400 –> 00:48:26.300
for making the you said
952
00:48:26.300 –> 00:48:28.100
Earl maybe with someone else said that they
953
00:48:29.400 –> 00:48:32.800
it might have been an actually another Farmer on in Rhode
954
00:48:32.800 –> 00:48:35.900
Island, but somebody said that they they took
955
00:48:35.900 –> 00:48:38.100
the kelp and they made little like ice cubes.
956
00:48:40.500 –> 00:48:43.200
For that process like what? What
957
00:48:43.200 –> 00:48:46.700
was that end product? Like
958
00:48:46.700 –> 00:48:49.900
was that going into like Smooth like Health smoothies
959
00:48:49.900 –> 00:48:52.600
or like what? Well, I’m
960
00:48:52.600 –> 00:48:55.300
just interested in that because I was actually something that I was thinking
961
00:48:55.300 –> 00:48:58.300
about trying to do as well. So I’m just kind of curious what that
962
00:48:58.300 –> 00:49:01.400
process looks like and what like the end result
963
00:49:01.400 –> 00:49:04.200
for the help cues was going into
964
00:49:06.300 –> 00:49:07.200
go ahead Dan.
965
00:49:07.900 –> 00:49:10.300
Yeah, we stole it
966
00:49:10.300 –> 00:49:10.500
from.
967
00:49:12.400 –> 00:49:15.400
Oh some other company, um Atlantic City firms
968
00:49:15.400 –> 00:49:18.300
price Atlantic seafar from Paul and and all
969
00:49:18.300 –> 00:49:21.500
it is man. You just take it. It’s raw. We
970
00:49:21.500 –> 00:49:24.500
we freshwater rented just to get off any bio-fouling that
971
00:49:24.500 –> 00:49:27.400
might be there puree like in a
972
00:49:27.400 –> 00:49:27.500
blender.
973
00:49:28.500 –> 00:49:31.700
And then we have ice cube trays and we throw them
974
00:49:31.700 –> 00:49:34.800
in ice cube trays freeze it and then
975
00:49:34.800 –> 00:49:37.400
yes, the end product is like a kelp smoothie is
976
00:49:37.400 –> 00:49:40.500
how we sell them. Oh, you’re like a pack of six
977
00:49:40.500 –> 00:49:43.700
or a pack of 12. Um, and they
978
00:49:43.700 –> 00:49:47.000
the shelf life is awesome because it stays Frozen and then,
979
00:49:46.900 –> 00:49:49.200
you know the person buying it
980
00:49:49.200 –> 00:49:51.600
is like a health nut and they’re willing to pay a lot of money for it.
981
00:49:54.400 –> 00:49:55.000
Cool. Yeah.
982
00:49:56.600 –> 00:49:59.300
You maybe I’ll have to get your contact info and
983
00:49:59.300 –> 00:50:02.100
I’ll ask you some more questions later. But yeah, that was
984
00:50:02.100 –> 00:50:02.600
helpful. Thanks.
985
00:50:08.200 –> 00:50:08.600
awesome
986
00:50:10.400 –> 00:50:14.300
Sean I know that I have a question. I know that you were
987
00:50:13.300 –> 00:50:16.500
kind of giving a bit of a directive that
988
00:50:16.500 –> 00:50:19.600
to try and steer away from an Asian
989
00:50:19.600 –> 00:50:20.400
themed.
990
00:50:21.700 –> 00:50:24.100
Favorite flavor profile for kelp and I wonder
991
00:50:24.100 –> 00:50:27.700
if you just kind of can speak to your recipe
992
00:50:27.700 –> 00:50:30.400
development process and and what you were sort of thinking about when
993
00:50:30.400 –> 00:50:33.300
looking at kelp with with the like fresh eyes
994
00:50:33.300 –> 00:50:35.100
and and trying to come up with different products.
995
00:50:37.100 –> 00:50:40.500
Are you
996
00:50:40.500 –> 00:50:43.000
asking like how I came up with the products we did?
997
00:50:44.300 –> 00:50:47.200
I guess I’m asking for you know for for folks who are looking
998
00:50:47.200 –> 00:50:50.300
to use kelp in different ways. It’s a new product on the market and
999
00:50:50.300 –> 00:50:53.200
a lot of ways and yeah, what did you equate it to
1000
00:50:53.200 –> 00:50:56.000
in terms of other vegetables or produce that
1001
00:50:56.200 –> 00:50:58.600
you have would have played with in the similar way.
1002
00:50:59.400 –> 00:51:03.000
Yeah, it’s that’s tricky because because I
1003
00:51:02.200 –> 00:51:05.000
think all of our products were like very different.
1004
00:51:07.300 –> 00:51:11.600
We did mustard like a classic Dijon mustard
1005
00:51:10.600 –> 00:51:14.000
that we made with the kelp. So, you
1006
00:51:13.200 –> 00:51:16.200
know, that’s that’s very French and we
1007
00:51:16.200 –> 00:51:19.200
did the Jardin air which is
1008
00:51:19.200 –> 00:51:22.100
it’s a pickle, but you know, it’s Italian and
1009
00:51:23.200 –> 00:51:25.200
Heritage and that of bread and butter pickle which is
1010
00:51:26.300 –> 00:51:29.100
different than all of them and then, you know, we did
1011
00:51:29.100 –> 00:51:33.200
a salsa verde or a chutney with with cumin
1012
00:51:32.200 –> 00:51:35.300
and coriander very like Latin American, but
1013
00:51:35.300 –> 00:51:38.700
that we also had messed around with a green curry paste,
1014
00:51:38.700 –> 00:51:41.100
which we all really liked, but we
1015
00:51:41.100 –> 00:51:41.300
couldn’t
1016
00:51:42.200 –> 00:51:45.700
Break down the kelp enough to make it make sense. So
1017
00:51:45.700 –> 00:51:47.200
I mean we kind of did.
1018
00:51:48.500 –> 00:51:51.200
We kind of ran the gamut with like a lot
1019
00:51:51.200 –> 00:51:51.500
of different.
1020
00:51:53.300 –> 00:51:54.500
flavor profiles and
1021
00:51:55.800 –> 00:51:57.500
I don’t I couldn’t tell you like.
1022
00:51:59.300 –> 00:52:02.300
what I was equating it to because I
1023
00:52:02.300 –> 00:52:05.400
wouldn’t pickle a leafy green really either, you
1024
00:52:05.400 –> 00:52:06.100
know, so I don’t
1025
00:52:06.800 –> 00:52:07.800
it’s kind of a weird.
1026
00:52:09.400 –> 00:52:12.600
Yeah, I don’t I truthfully don’t know where those ideas came
1027
00:52:12.600 –> 00:52:15.400
from. I was just kind of thinking of ways to utilize
1028
00:52:15.400 –> 00:52:17.800
it that made sense. So we’re gonna be
1029
00:52:20.100 –> 00:52:23.500
or that wouldn’t overpower. I mean the idea with the curry paste
1030
00:52:23.500 –> 00:52:26.400
I think was the one that was like my first thought was that I we
1031
00:52:26.400 –> 00:52:27.200
could kind of use it.
1032
00:52:28.500 –> 00:52:32.200
in place of things like lemongrass and
1033
00:52:31.200 –> 00:52:34.400
and or treat
1034
00:52:34.400 –> 00:52:36.300
it like things like lemongrass and
1035
00:52:37.300 –> 00:52:40.300
kefir leaves and scallions and stuff
1036
00:52:40.300 –> 00:52:43.100
like that. But again, it didn’t work out
1037
00:52:43.100 –> 00:52:45.900
that way because it just didn’t like break down enough.
1038
00:52:47.200 –> 00:52:50.300
So yeah, I don’t really know worth any of those ideas came from I
1039
00:52:50.300 –> 00:52:53.000
think it’s kind of trial there it be just kind of
1040
00:52:53.300 –> 00:52:54.700
thinking like all this stuff cool.
1041
00:52:58.600 –> 00:53:00.600
Awesome. Thank you.
1042
00:53:01.900 –> 00:53:04.400
Sam Willa just put this question in the chat about trying to
1043
00:53:04.400 –> 00:53:07.800
track down these products that that were created
1044
00:53:07.800 –> 00:53:10.300
by Harvest Kitchen. Do you know if they’re available for sale
1045
00:53:10.300 –> 00:53:10.600
anywhere?
1046
00:53:13.200 –> 00:53:14.000
Not right now.
1047
00:53:15.900 –> 00:53:19.600
But will you can make them yourself at home Gigi adapted
1048
00:53:18.600 –> 00:53:21.800
recipes that Shawn’s recipes
1049
00:53:21.800 –> 00:53:25.800
for commercial kitchen down to a home kitchen and did
1050
00:53:24.800 –> 00:53:27.700
that with just Frozen Atlantic
1051
00:53:27.700 –> 00:53:30.300
Sea Farms? Kelp that she ordered online and and those
1052
00:53:30.300 –> 00:53:33.200
recipes are available and the links that we we sent out
1053
00:53:33.200 –> 00:53:36.300
and we’ll send them in an email to but had Gigi had
1054
00:53:36.300 –> 00:53:37.700
good luck doing it and her home kitchen.
1055
00:53:42.700 –> 00:53:45.800
Are there other questions was the
1056
00:53:45.800 –> 00:53:48.400
rationale for the directive to steer away
1057
00:53:48.400 –> 00:53:51.200
from Asian flavors was that to try to develop products that
1058
00:53:51.200 –> 00:53:55.200
were more in line with the American palate
1059
00:53:54.200 –> 00:53:55.900
broadly?
1060
00:53:57.500 –> 00:54:00.400
Yeah, that’s that is the general idea. I think that
1061
00:54:01.800 –> 00:54:05.100
it’s really interesting. I was working with someone one of
1062
00:54:05.100 –> 00:54:08.600
our partners recently on developing a spec sheet to send to
1063
00:54:08.600 –> 00:54:11.700
you know, perspective customers and and
1064
00:54:13.500 –> 00:54:16.800
what they put down for the flavor profile
1065
00:54:16.800 –> 00:54:18.700
was fishy and I said
1066
00:54:20.500 –> 00:54:23.700
Really? Like where’d you get that from? Like is it
1067
00:54:23.700 –> 00:54:26.300
actually fishy like did you do a blind taste test?
1068
00:54:26.300 –> 00:54:30.300
Like what does it you know, like you would never the tasting
1069
00:54:29.300 –> 00:54:32.700
notes on chocolate bars.
1070
00:54:32.700 –> 00:54:35.300
Don’t say it tastes like chocolate. They say
1071
00:54:35.300 –> 00:54:38.600
it tastes like cherries and figs and tobacco and
1072
00:54:38.600 –> 00:54:42.100
like like we need to expand our vocabulary
1073
00:54:41.100 –> 00:54:44.600
of words for flavors in
1074
00:54:44.600 –> 00:54:47.700
in Ocean vegetables for flavors
1075
00:54:47.700 –> 00:54:50.200
that complement ocean vegetables. You know,
1076
00:54:50.200 –> 00:54:53.200
this is this is a I think that
1077
00:54:53.200 –> 00:54:56.400
we have that it will be very limiting for the
1078
00:54:56.400 –> 00:54:59.700
industry. If so, if seaweed continues
1079
00:54:59.700 –> 00:55:03.600
to be seen as a thing that belongs in Asian
1080
00:55:02.600 –> 00:55:05.200
Cuisine or sushi or like
1081
00:55:05.200 –> 00:55:08.300
always paired with fish or anything like that and
1082
00:55:08.300 –> 00:55:11.200
so in all of the market development efforts that I’m working
1083
00:55:11.200 –> 00:55:14.400
- I’m really trying to steer far far
1084
00:55:14.400 –> 00:55:17.600
away from from any of that because there
1085
00:55:17.600 –> 00:55:20.300
will always be plenty of seaweed salads out there with Asian.
1086
00:55:20.500 –> 00:55:21.000
lenses
1087
00:55:22.400 –> 00:55:25.400
I’ll just button to which I this
1088
00:55:25.400 –> 00:55:28.600
was a weird Discovery my wife and I went to Ireland
1089
00:55:28.600 –> 00:55:31.500
like five years ago and found out that they actually
1090
00:55:31.500 –> 00:55:34.500
use a lot of seaweed in Ireland too which kind of blew
1091
00:55:34.500 –> 00:55:37.200
me away. I was would never have thought of that going there
1092
00:55:37.200 –> 00:55:39.600
most of the time it’s dried but
1093
00:55:40.300 –> 00:55:43.600
And and to go to the flavor profile I had used like sea
1094
00:55:43.600 –> 00:55:47.400
beans before which are very salty for
1095
00:55:47.400 –> 00:55:50.700
like very selenic and that’s
1096
00:55:50.700 –> 00:55:53.200
I again I kind of thought that that’s
1097
00:55:53.200 –> 00:55:56.100
what it would be more or less like, but it I get
1098
00:55:56.100 –> 00:55:58.000
it didn’t really turn be the same way.
1099
00:56:07.100 –> 00:56:10.300
time for one final question if anyone has them burning question, they want
1100
00:56:10.300 –> 00:56:10.400
to ask
1101
00:56:16.600 –> 00:56:19.700
Well, Sam and John do you have any final words parting words
1102
00:56:19.700 –> 00:56:22.300
of advice from the work that you did here together
1103
00:56:22.300 –> 00:56:25.200
and to share with others who are headed on this
1104
00:56:25.200 –> 00:56:25.300
journey?
1105
00:56:28.700 –> 00:56:31.500
No, I mean we had we had fun, you know
1106
00:56:31.500 –> 00:56:34.200
coming up with ideas and mess around and things
1107
00:56:34.200 –> 00:56:35.500
we hadn’t played with before.
1108
00:56:37.100 –> 00:56:40.600
And you know, we we do recipe development as
1109
00:56:40.600 –> 00:56:44.300
well. So if there’s things that anybody is had an
1110
00:56:44.300 –> 00:56:47.500
idea about it doesn’t hurt to, you know communicate with us and see
1111
00:56:47.500 –> 00:56:47.800
what we can do.
1112
00:56:48.500 –> 00:56:51.800
But other than that, I mean, we’ll look forward to possibly
1113
00:56:51.800 –> 00:56:53.500
doing some kelp stuff in the spring.
1114
00:56:56.500 –> 00:56:59.200
Yeah, and I guess to build on that I
1115
00:56:59.200 –> 00:57:03.500
would say if you are considering a co-packing
1116
00:57:02.500 –> 00:57:05.500
with Harvest Kitchen or anyone else this
1117
00:57:05.500 –> 00:57:08.300
spring start early. This is there is
1118
00:57:08.300 –> 00:57:11.600
no it’s never too early to start thinking about where your
1119
00:57:11.600 –> 00:57:15.000
kelp is going after, you
1120
00:57:14.200 –> 00:57:17.900
know, after you harvest it and so definitely, you
1121
00:57:17.900 –> 00:57:20.300
know reach out to whoever you’re interested
1122
00:57:20.300 –> 00:57:23.700
in talking with if you are thinking about developing
1123
00:57:23.700 –> 00:57:26.500
a new recipe that can be started right now either in
1124
00:57:26.500 –> 00:57:29.200
your home kitchen with Atlantic Sea Farms Frozen kelp or
1125
00:57:29.200 –> 00:57:32.700
you know in collaboration with a
1126
00:57:32.700 –> 00:57:35.100
chef either at Harvest Kitchen or
1127
00:57:35.100 –> 00:57:38.200
just a chef you like around town. You can often times get them
1128
00:57:38.200 –> 00:57:41.300
to do some work for you. If you pay them, you know an hourly
1129
00:57:41.300 –> 00:57:42.200
rate to help you out with that.
1130
00:57:43.400 –> 00:57:46.600
Um, so yeah, you’re thinking about it no time
1131
00:57:46.600 –> 00:57:47.400
like the present to start.
1132
00:57:50.500 –> 00:57:53.100
Awesome. Well, thanks so much to both and for
1133
00:57:53.100 –> 00:57:56.400
everyone for being here at Gigi’s gonna share out a feedback survey in
1134
00:57:56.400 –> 00:57:59.300
the chat. We’ll send it out by email as well. But this since is our
1135
00:57:59.300 –> 00:58:02.900
first event we would love to hear if this was useful what we
1136
00:58:02.900 –> 00:58:05.300
can do differently next time and what other topics you’d
1137
00:58:05.300 –> 00:58:08.600
like to come together and chat about and launching in
1138
00:58:08.600 –> 00:58:11.200
2022 early in the year. We’re
1139
00:58:11.200 –> 00:58:14.400
gonna be building out a Green Wave Community for folks
1140
00:58:14.400 –> 00:58:17.700
like you folks who are further along in their journey and just a
1141
00:58:17.700 –> 00:58:20.300
space to come together and share ideas like this.
1142
00:58:20.300 –> 00:58:23.800
So, we really hope that these events are just sort of the teaser
1143
00:58:23.800 –> 00:58:26.400
and a precursor to war fruitful conversations to
1144
00:58:26.400 –> 00:58:29.800
come and stay tuned for that and thank
1145
00:58:29.800 –> 00:58:30.800
you all for being here.