Current Workshops
From Idea to Market: How to Start a Food Business
Participants will learn how to refine their product idea, understand food safety and regulatory requirements, choose the right business structure, price products profitably, and navigate packaging, labeling, and distribution. We’ll also cover common startup pitfalls and smart ways to test your product before making major investments.
March 21st,2-4pm
Scaling Your Food Business: From Small Batch to Sustainable Growth
Participants will explore how to assess readiness for growth,streamline operations, improve margins, manage cash flow, and make informed decisions about scaling production, staffing, and distribution. Topics include wholesale versus direct-to-consumer strategies, co-packing considerations, pricing for growth, and avoiding the most common scaling mistakes that derail food businesses.
March 28th, 2-4pm
Microfarm Intensive
We, at FoodLab, believe that farming on smaller parcels of land in a biointensive
way is the future of food production.
It’s a different type of farming than conventional farming that can lead to higher yields and higher profits, while respecting the environment. It’s a technique and a practice.
14 classes, held Wednesdays from 2-4 pm beginning January 2026.
Fermentation 101 with Nadia Ernestus
Fermentation 101 is a comprehensive workshop designed to educate participants on the
science and health benefits of food fermentation, one of humanity's oldest preservation
methods. Through fermentation's impact on the gut microbiome, these traditional foods
support digestive health, metabolic balance, and immune function in ways that modern
research continues to validate.
Each session combines scientific explanation with hands-on demonstration, providing participants with the skills and confidence to incorporate simple fermentation techniques into their daily lives using accessible, home-based methods.
2 classes, held March 22nd and March 26th.
