Category: Foodthink
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28 October 2016
Hands on Hartford, a CT-based social services non-profit, recently moved into a new building that had once housed a restaurant. As an organization focused on, among other things, hunger relief and food oriented services, they wanted to explore how to leverage the kitchen and cafe space to support their mission to “change lives and renew...
25 October 2016
SUNY Adirondack, a public college in upstate NY that serves Washington, Saratoga and Warren counties, asked KK&P to explore food and agriculture educational opportunities in a goal to expand its reach in Washington County. After interviewing area stakeholders in the fields of agriculture, food and education, KK&P suggested the development of a new Center for...
11 July 2016
I was honored to be asked to facilitate the session “Anatomy of a Deal” at the 2016 Food & Enterprise Summit. This was for a couple reasons: One, the opportunity to look underneath the hood of a model modern food business, Fleishers Craft Butchery. Another was the chance to put one of my core beliefs into...
23 May 2016
Karen Karp & Partners recently presented suggestions for Oneonta’s prospective “Food & Beverage Innovation District” along Market Street. The proposal, contracted by Otsego Now, is part of a long-discussed food-hub plan intended to boost economic development in the region. Some of the suggestions for revitalizing the area included a collaboration with SUNY Oneonta’s catering service...
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....
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...