Scaling Up Artisanal Food: How Big Is Too Big?
America has a growing appetite for handcrafted gourmet food products. With this high demand, small-scale food producers often wrestle with questions of growth. How big can they get while remaining true to their values and maintaining the quality of their product? Has the word “artisanal” lost its meaning in the marketplace? How can one identify responsible small businesses that use authentic ingredients and value craft and transparency? Join CUESA, Kitchen Table Talks, and the Good Food Awards at the Ferry Building for a panel discussion with three successful artisan food producers who have found their way in the expanding market.
- Elias Cairo, Olympic Provisions
- Sue Conley, Cowgirl Creamery
- June Taylor, June Taylor Company
The panel will be followed by a reception with farmers market refreshments.
Space is limited.
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