Free Webinars

Project overview webinar recorded on 6/15/23 with project team members Dela Ends, Jobea Murray, and Lisa Kivirist. After a brief overview of the cottage food scene, we give a recap of this projects resources and learnings, including basics on non-hazardous recipes.

Hosts: Dela Ends, Scotch Hill Farm; Jobea Murra, Jobea Bakes; and Lisa Kivirist, Inn Serendipity Farm and Co-author of Homemade for Sale.

Beth Dooley, a leader in the local food movement and James Beard Award-winning food writer and author of over twelve cookbooks including Perennial Kitchen, discusses why using local grains adds flavor and uniqueness to your baked goods, adding up to marketing and pricing advantage — all while supporting local family farms and sustainability.

Host: Lisa Kivirist, Inn Serendipity Farm and co-author of Homemade for Sale

Farmer Halee Wepking, co-owner of Meadowlark Organics, shares a farmer’s perspective on local grains and opportunities for bakers to be a part of this important local food chain.

Host: Lisa Kivirist, Inn Serendipity Farm and co-author of Homemade for Sale

Dr. Pratik Banerjee,Associate Professor of Food Safety at the University of Illinois Urbana-Champaign, covers the basics on what “non-hazardous” means for cottage food producers and the importance of food safety.

Host: Lisa Kivirist, Inn Serendipity Farm and co-author of Homemade for Sale