University of Nevada Cooperative Extension is offering a workshop on "Starting a Food Business in Nevada" Oct. 20-21 in Pahrump and Nov. 2-3 in Fallon. Attendees will learn key considerations to creating and selling food items, such as jellies, baked goods, pickles and frozen produce.
"Historically, growers needed alternate uses for produce not 'beautiful' enough for restaurants to purchase," said Extension Educator Holly Gatzke, who will be presenting at both workshops. "Since then, growers and others have become interested in making and selling food products. And, with the recent passage of the Cottage Food and Craft Food laws, producing food products for sale is easier than ever. This class will help people understand these laws as well as provide an overall understanding of how to run a business and what to consider when making and packaging food for selling. It's about everything from cottage foods to craft foods and beyond."
In addition to Gatzke, Molly Roemer, who has a degree in nutrition, will present at the Pahrump workshop. Food Quality and Entrepreneurship Specialist Karen Allen from Utah State University Cooperative Extension will be presenting with Gatzke at the Fallon workshop.
The Pahrump workshop is 12:30 - 5 p.m., Oct. 20 and 8:30 a.m. - 3 p.m., Oct. 21 at NyE Communities Coalition office, 1020 E. Wilson Road, Room 32. The Fallon workshop is 9 a.m. - 5 p.m., Nov. 2 and 8:30 a.m. - 12:30 p.m., Nov. 3 at the Churchill County Cooperative Extension office, 111 Sheckler Road, and will be available via videoconference at Cooperative Extension offices in Caliente, Carson City, Ely, Eureka and Yerington; and in Room 137 of Great Basin College, 1500 College Parkway in Elko. The workshops are free; however, lunch is not provided.
The class is funded by the Nevada Department of Agriculture's Federal-State Marketing Improvement Program. For more information or to register, contact Gatzke at firstname.lastname@example.org or 775-962-1300. Persons in need of special accommodations or assistance should call at least three days prior to the class they intend to attend.