Consuming a large of amount of food and drinks is often on everyone's mind around the holiday season, and Wisconsin is a great place to find fresh produce...in the warmer months.
But even with winter farmers markets on the landscape, the availability of fresh produce is a different story here in December. And when you’re a large-scale kitchen, producing meals for many people, that can be a especially major issue.
A Wisconsin start-up is working to bridge that gap.Innovation Kitchenis based in Dodgeville, but works with growers and food entrepreneurs around the state looking for ingredients, or to scale-up a recipe. Founder and CEO Rick Terrien joined Lake Effect's Mitch Teich in the studio back when it was warm – August, to be precise.
"There’s a great demand for regional foods, especially our Wisconsin regional foods," Terrien says. "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."
