If you’re looking for fresh produce, this is the right time in Wisconsin.
Local farmers and small-scale growers have a bounty of fresh produce that they sell through everything from CSAs to farmer’s markets to your local supermarket.
But as you know, it’s a much different story here in November. Or February. And when you’re a large-scale kitchen, producing meals for many people, it’s an especially major issue.
"There’s a great demand for regional foods, especially our Wisconsin regional foods," says Rick Terrien. "We’re in the middle of 35 million people, they spend a hundred billion dollars on food each year. The buyers want to see those entrepreneurs come in. They want the entrepreneur, they don’t want a salesperson."
A Wisconsin start-up is working to bridge that gap. Terrien is founder and CEO of Innovation Kitchen, which is based in Dodgeville, but works with growers around the state. He also works with food entrepreneurs who are looking to scale up a recipe.
