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14 July 2016
Karen Karp & Partners was featured in a recent Talk Business article about the Brightwater Culinary School in Bentonville, Northwest Arkansas, which will be opening in early 2017.  The culinary school will be housed in Bentonville’s 8th Street Market.In 2014,  KK&P completed a Food Assessment study which helped to inform the vision and curriculum at the new...
16 May 2016
Berkshire Taconic Community Foundation (BTCF) has launched Healthy Food for All in Columbia County, N.Y., a five-year initiative driven by local stakeholders and made possible by generous support from local donors whose aim is to improve access to fresh and healthy food for all, especially low-income and elderly residents. The program was developed as an...
28 March 2016
Karen Karp has joined the advisory board of the Goldring Center for Culinary Medicine at Tulane University in New Orleans, La. Karen Karp & Partners has been engaged to complete a $400,000 grant proposal to the Robert Wood Johnson Foundation, at their request, to expand the Goldring Center program nationally. The Goldring Center was founded...
28 March 2016
Karen Karp has joined the advisory board of Food Future, Inc. A scale-up accelerator and lab, Food Future identifies and fuels growth for established, yet small, companies with serious potential. Food Future helps growing startups (typically with $2 – 10 million in annual revenues) to move from established early product-market phase to mainstreaming their products....
8 March 2016
Karen Karp, founder and president of Karen Karp & Partners, will moderate “Anatomy of a Deal: The Story of Fleishers Craft Butchery: From Nose-to-Tail Philosophy to Pasture-Raised Leader,” a panel at this year’s Food+Enterprise Summit, presented by Slow Money NYC, on Saturday, April 9, at 3:30pm. The summit, which will explore challenges and opportunities for...
7 March 2016
by Karen Karp I like the familiar in Barbados: a regular shopping list that includes flying fish; papaya; incredibly sweet and perfectly sized bananas; the traditional bread which is puffy and has too much sugar in it; and local staple vegetables like okra, tomatoes, cucumbers, and lovely, floppy, variegated-leaved lettuce; and black belly lamb (shoulders,...
7 March 2016
by Karen Karp Happy New Year. I know, it’s March. But I’m just back from my annual winter trip to Barbados, which this time out was a complete month. It was the first time in 27 years that I’ve taken a break of this length— it was planned, needed, and fabulous. Dick and I return...
4 March 2016
FoodShed, the newly reimagined café that Karen Karp & Partners designed and implemented for the Children’s Discovery Museum of San Jose, was dedicated this past Thursday, March 3, with a program called “Stirring It Up: What’s Cooking in the Children’s Food Movement,” featuring remarks by food entrepreneur and former White House chef Sam Kass and...
24 February 2016
by Cassandra Flechsig During my first visit to Cuba in the spring of 2013, I arrived naively expecting to find all of my favorite Caribbean foods and hoping to tour local community gardens. Though I visited Cuba understanding that their political climate certainly must affect daily life, I also knew they had a thriving tourist...
22 February 2016
by Karin Endy photo by Jeff Sonnabend Each year, beginning when my younger son was one, my husband and I have taken the kids on a trip somewhere with delicious food. Last year we found ourselves in Lake Placid, picking up our older son, now 12, from hockey camp, and then decided to drive two...
22 February 2016
Food entrepreneur and former White House chef Sam Kass will help dedicate FoodShed, the newly reimagined café that Karen Karp & Partners developed and implemented for the Children’s Discovery Museum of San Jose. Kass will discuss the influence of food marketing and sustainable agriculture on a global scale, his impressions of the impact of FoodShed,...
13 February 2016
“Bringing Diverse Voices to Your Table,” an essay by Karen Karp, founder and president of Karen Karp & Partners, is featured in the Jan-Feb issue of Trade & Industry Development Magazine. In the column, Karen discusses how planning and implementation of last November’s City Harvest Leadership Summit in New York City included many panelists and...