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- Hey there.

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Welcome to the Center for
an Agricultural Economy,

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and home of the Vermont
Food Venture Center.

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This is the last course objective,

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and really there's only objectives

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of following along with the tour.

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Keep your hands, feet,

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boogers inside of the
vehicle at all times.

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And if you can handle
that, then we're good.

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Behind me is honestly

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the coolest painting I've ever seen.

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It's the local food movement in color

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and life in awesome art.

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So, I want to kind of
walk you through this

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of how this matches and why this is

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in the entryway to our facility,

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really because it's who we
are and what we've preached

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and what we've done as an
organization and as the CAE.

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Where else better to start
than the ground up, right?

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You need good seeds, you need good soil

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to produce good food.

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Yeah, maybe a good tractor is helpful too.

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Sometimes you got to rely

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on some good-old hard
labor out in the fields.

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Occasionally farmers can
sell off their farm stand

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depending on regulation.

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Maybe it's direct-to-consumer;

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that happy dude with some lettuce.

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Other times it needs to be trucked,

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it needs to get somewhere
farther than the farm itself.

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That's where we think we
start to come into play.

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(machinery humming and clanking)

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That's us, keeping hair nets
sexy, hand sanitizer awesome.

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Wash those hands and produce
a value-added product.

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Have it delivered to the door and like,

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have Connor pick it up, look.

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Dude's got a mustache for days.

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I can't even turn my mustache ever again.

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Anyways, back to the tour.

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And hopefully it's going
to this local person

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that is buying that local product.

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To then be able to make their local meal.

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And yeah, if they don't eat it all,

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put it in the compost,
right back into the soils,

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and right back where we began.

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On the opposite wall we have posters

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kind of telling you what else we do.

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We're trying to help farmers.

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We're trying to help food businesses.

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And we're trying to help
our local community.

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And by showing you these posters,

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you can see that we give farm financing,

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food business development,
place-based education.

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And down on the right corner

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is our Farm-to-Institution Program,

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which is essentially a business of its own

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that we as the Center for
an Agricultural Economy

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own and operate.

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And we produce a local crop.

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And we add some sort of
minimal processing value to it

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to sell it to that institutional market.

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So as you see this poster,
Lee is there being awesome

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bagging up our locally grown carrots,

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processed into carrot
sticks and carrots shreds.

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We work with 24 different
institutional customers.

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That's made up of hospitals, colleges,

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schools, restaurants and retail stores.

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We source from 18 different farms

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and we have six good-faith
agreements as of 2016.

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Our numbers right now, we're
projecting to process over

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100,000 pounds of crops in 2017.

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This is some awesome stuff.

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Over here we have our product display.

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This gives you an understanding
of how many businesses

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have come here so far.

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How many product ideas
those businesses had.

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As well as the type of packaging

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and the type of regulation that we face

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on a day-to-day basis.

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Shown to you on this table

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is a wide range of FDA-regulated products.

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You don't see any meat here,

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you don't see any beef jerky here,

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you don't see any soups here,

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you don't see any raw
processed cuts of meat.

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We operate under strictly FDA regulation

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in our three shared-use kitchens.

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However, we do have a
creamery within our facility.

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But I'll add to that later.

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With an incubator kitchen,

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you can see a wide range of
businesses that come to you

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from all over the country.

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To give you an example, up top
here we have Purified Juice,

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a Burlington-based company.

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Wozz! Kitchen Creations,
Bethlehem, New Hampshire.

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Element Shrub, Arlington, Virginia.

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Butterfly Bakery makes a
mustard and a hot sauce

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out of Montpelier.

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Vermont Veggie Burger,

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based out of Plainfield, made from here.

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Some are cocktail syrups,
some are hot sauces.

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Some are dry packed, some are wet packed.

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Depending on the equipment
that we have out back,

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we're gonna sit down and
talk regulation with them.

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We're gonna talk packaging with them.

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We're gonna talk, what do you make?

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How much have you made?

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And we're gonna see if our facility

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is the right fit for them

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before they even step
foot in our kitchens.

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As you can see, shelf-stable

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jarred products is what we do well.

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Yeah, we can do some dry-goods packaging

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but we don't try to overextend
ourselves of what we do.

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We know our sweet spots,
we know our equipment,

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and that's what we promote ourselves as.

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We can help in other
areas of business advising

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and regulatory environment
with other products

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that we might not be able to process,

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but really our sweet spot

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is what is displayed in front of you.

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Now we are in the warehouse.

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As you can see behind me,
here is a map of the facility.

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Helps you understand the
full 15,000 square feet,

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giving you a snapshot of one,

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two, three production kitchens.

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Dry storage, freezer storage,
refrigerated storage.

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There's some conference room office areas

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that we were just up
in, where the mural was.

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Our big driveway, loading dock access,

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and then an anchor tenant
built within the facility.

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Monday through Friday is
different week to week.

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Some people are weekly,
some people are monthly.

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Some people don't come every three months.

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So, having 40% of our
facility chalked up to

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a business being here all the time,

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pumping, flowing, making
cheese, storing cheese;

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it helps pay the bills year round

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to make sure this place is
always open and operating.

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Dry storage is offered
at a monthly pallet rate.

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Most people use it to start

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shipping packaging material
here, such as this pallet left.

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It could be a pallet of cardboard.

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Or they might be using it to store

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labeled products ready to go,

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to be shipped out of this
storage to a distributor.

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We offer frozen storage at a
monthly pallet rate as well.

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These are most of our
minimal-processed vegetables in here.

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However, one of our entrepreneurs stocks

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and sources local peppers,
and is able to store them

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throughout the year and then
queue them up as she needs

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for her hot sauce productions.

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We're here now in the wet kitchen,

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the most utilized space in
the Food Venture Center,

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mainly because of the steam
kettle capacity that we have.

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Two 40-gallon steam kettles
and a 60-gallon steam kettle

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can make a whole lot of wet products.

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And yes, that's why we
call it the wet kitchen.

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Yeah, it might be wet right now,

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but we really just make
wet products in here.

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Beverages, marinades, glazes, salsas,

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hot sauces, chutneys, they
all have a wet viscosity

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and can be either homogenous

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or un-homogeneous in their consistencies.

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That's what dictates usually the filler

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that we'll use to bottle that product.

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We have two 40-gallon steam kettles

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with a gas-operated steam
generator to the right.

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Both steam kettles are
a little bit different

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in their configuration; one has
a smaller spout to the left,

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one has a larger one to the right.

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The right one also tilts.

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But they both really serve a great purpose

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of cooking these wet viscosity products

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to a gradual temperature growth,

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and being able to hold
a certain temperature.

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We have another stove top, six-burner.

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Again, not as much used.

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We do see people come in and use this

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for their first couple of batches.

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They're just not ready
for the 40-gallon kettles,

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let alone the 20-gallon in the other room.

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They might just need
these for a couple of runs

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to understand what they need to do

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to formulate their recipe
and get a bit bigger.

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We also have a 60-gallon
electric steam kettle.

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This steam kettle could move

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to our multi-purpose kitchen as well.

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In total we have five convection ovens,

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three gas-generated Blodgett ovens,

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and two electric Garland ovens.

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In front of me is our
four-head overflow filler.

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From left to right, this
machine operates where

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you fit four bottles at a time,

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manually place them on the banisters,

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push them left or right, and these heads

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go up and down with pneumatics.

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They're gonna fill the
bottle, pass to the right,

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and then be capped with
this going, pushing forward,

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and capping them in the back.

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This piece of equipment
was purchased jointly

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with the Center for an
Agricultural Economy

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and the Vermont Switchel Company.

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Vermont Switchel Company
came to us and said,

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"I need more capping capacity

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"to be able to produce
more in a given day."

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We knew that we were able
to solidify grant funds

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to be able to match her grand funds.

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With that, the Vermont Food Venture Center

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got this four-head overflow filler.

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She then owns a four-head capper

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that is specific to her product,

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to her beer bottle crown
cap, and it works great,

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and she could expand into another line

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if she needed to be able to.

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As a whole, this piece of
equipment can meet the needs

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of multiple businesses in our operation,

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but also be super efficient
with this specific operation

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of filling four at a time,
capping four at a time,

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and having two 40-gallon steam kettles

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and a 60-gallon steam kettle of Switchel

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being made all at once.

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This grew incrementally.

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Initially we only had one
40-gallon steam kettle

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and a gravity filler with two valves on it

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and a hand capper.

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Then we grew to two
40-gallon steam kettles.

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And that meant a lot of capping bottles!

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But once we added this
60-gallon steam kettle,

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we knew that we needed to upgrade

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filling capacity and capping capacity.

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Together, I think we've achieved that.

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This is our piston filler.

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It's a great piece of equipment
for a community kitchen,

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a shared-use kitchen.

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Incubator style, co-packer
all the way through.

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It handles a wide range of

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homogenous and
un-homogenous consistencies.

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It really can be set up
in four heads, two heads,

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or just this single-head
operation that we have here.

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(machinery humming and clanking)

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We're in the raw kitchen,

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where we do a majority of
our farm-to-institution

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minimum processing, which we
call the Just Cut Program.

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However, we could also have
a chocolate maker in here,

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raw veggie burger maker, sauerkraut,

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value-added farm products
because of all these wonderful

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stainless steel pieces of equipment.

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Out back we have a approximately

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200-gallon vegetable washer.

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So, that conveyor belt lays
down into the trough here.

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And with that, we have

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a pump on the backside,

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and that pumps circulates the water

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00:14:20,800 --> 00:14:22,950
up through these tubings here

256
00:14:22,950 --> 00:14:25,610
that are then laying across the conveyor.

257
00:14:25,610 --> 00:14:28,436
I'll show you that in
action in another second.

258
00:14:28,436 --> 00:14:31,519
(machinery rumbling)

259
00:14:42,950 --> 00:14:46,310
This machine also operates
with an air knife.

260
00:14:46,310 --> 00:14:49,020
So, if we're potentially
putting products through here

261
00:14:49,020 --> 00:14:53,330
that being shocked versus just washed.

262
00:14:53,330 --> 00:14:57,200
Say, being pulled out
of a blanching basket

263
00:14:57,200 --> 00:15:00,930
and then being shocked
on here such as broccoli.

264
00:15:00,930 --> 00:15:02,760
And we'll come up here and
then hit this air knife

265
00:15:02,760 --> 00:15:06,180
to be able to be dried
before they're sheet-trayed.

266
00:15:06,180 --> 00:15:09,080
This is our flop peeler.

267
00:15:09,080 --> 00:15:11,330
We use it to peal our root crops,

268
00:15:11,330 --> 00:15:14,525
mainly carrots, beets, and parsnips.

269
00:15:14,525 --> 00:15:17,960
What it does is it uses
this abrasive basket

270
00:15:17,960 --> 00:15:19,860
with a water source on the top,

271
00:15:19,860 --> 00:15:23,170
and it tumbles them around
for about two minutes or so

272
00:15:23,170 --> 00:15:24,890
depending on the volume in there.

273
00:15:24,890 --> 00:15:27,460
And what that's doing is
just kinda shearing off

274
00:15:27,460 --> 00:15:29,370
the outsides of the skins.

275
00:15:29,370 --> 00:15:31,150
Out back we have a salad spinner,

276
00:15:31,150 --> 00:15:34,090
helping dry our cabbage products.

277
00:15:34,090 --> 00:15:36,980
Maybe dry leafy greens
that have been washed

278
00:15:36,980 --> 00:15:39,140
through our vegetable washer.

279
00:15:39,140 --> 00:15:41,560
In front of me I have a sorter.

280
00:15:41,560 --> 00:15:43,600
So, when we roll all these products

281
00:15:43,600 --> 00:15:48,310
through that food processor
that turns them into diced bits,

282
00:15:48,310 --> 00:15:51,070
when we put 'em in through
this side on our left

283
00:15:51,070 --> 00:15:53,560
and then roll them along to the right,

284
00:15:53,560 --> 00:15:56,640
when they take a ride and
journey along these rollers

285
00:15:56,640 --> 00:16:00,200
with a water source, all
of the imperfect shavings

286
00:16:00,200 --> 00:16:02,680
of those diced bits are gonna drop out

287
00:16:02,680 --> 00:16:05,040
through the rollers as they go along.

288
00:16:05,040 --> 00:16:06,520
We'll put sheet trays on the bottom.

289
00:16:06,520 --> 00:16:08,484
And I'll give you an example of those.

290
00:16:08,484 --> 00:16:09,380
(fingers snap)

291
00:16:09,380 --> 00:16:12,380
(machinery humming)

292
00:16:29,910 --> 00:16:32,300
We can actually bag those byproducts up

293
00:16:32,300 --> 00:16:36,120
and use it as a mashed
pureed mix to be sold.

294
00:16:36,120 --> 00:16:38,660
But really the benefit is that we have

295
00:16:38,660 --> 00:16:41,080
a more consistent quality product

296
00:16:41,080 --> 00:16:43,850
ending up into the barrels.

297
00:16:43,850 --> 00:16:45,440
Here we have our packaging table.

298
00:16:45,440 --> 00:16:48,950
You can see, we have a
scale in the top-left corner

299
00:16:48,950 --> 00:16:51,940
and two chutes if we needed to
operate two scales at a time.

300
00:16:51,940 --> 00:16:55,730
But generally we fill
this table with vegetables

301
00:16:55,730 --> 00:16:58,767
in its diced form, and
then we package them up

302
00:16:58,767 --> 00:17:01,720
and through these chutes in a five,

303
00:17:01,720 --> 00:17:04,030
10 or 20-pound increments.

304
00:17:04,030 --> 00:17:06,780
So, all we're doing is
using the scale from there,

305
00:17:06,780 --> 00:17:10,193
being able to package it in
a more institutional manner.

306
00:17:13,243 --> 00:17:15,450
(clattering)

307
00:17:15,450 --> 00:17:18,617
(packaging crackling)

308
00:17:20,431 --> 00:17:22,450
Stainless-steel heaven again.

309
00:17:22,450 --> 00:17:26,150
We have big stainless-steel
tables, a bay sink,

310
00:17:26,150 --> 00:17:30,970
a hand-washing sink, a
compressed-air source,

311
00:17:30,970 --> 00:17:34,303
and adequate floor drains.

312
00:17:36,657 --> 00:17:39,824
(packaging crackling)

313
00:17:47,424 --> 00:17:49,843
Now we are in the multi-purpose kitchen.

314
00:17:49,843 --> 00:17:51,970
We call it a multi-purpose kitchen

315
00:17:51,970 --> 00:17:54,710
because we use it in a
couple of different ways.

316
00:17:54,710 --> 00:17:57,350
We have our wet kitchen
and we have our raw kitchen

317
00:17:57,350 --> 00:18:01,940
that serves cooking capacity
or raw vegetable capacity.

318
00:18:01,940 --> 00:18:04,560
This room has a little bit of both.

319
00:18:04,560 --> 00:18:06,830
So, as we go around the room,

320
00:18:06,830 --> 00:18:09,780
we have our generic four-burner stove top

321
00:18:09,780 --> 00:18:12,640
with a couple of food
processors sitting on top.

322
00:18:12,640 --> 00:18:15,910
Really just as a table top.

323
00:18:15,910 --> 00:18:19,426
We have a 40-gallon capacity tilt skillet

324
00:18:19,426 --> 00:18:23,490
with a direct method of
heat underneath the bottom

325
00:18:23,490 --> 00:18:27,473
for rapid boiling,
shooting off the pectins,

326
00:18:28,490 --> 00:18:31,910
trying to get any sort of
caramelization on flavors.

327
00:18:31,910 --> 00:18:34,400
This piece of equipment is key.

328
00:18:34,400 --> 00:18:36,600
The key to some of this equipment

329
00:18:36,600 --> 00:18:39,380
is its awesome quick
disconnects in the back.

330
00:18:39,380 --> 00:18:44,100
So, as I go along now back
here and look down the hallway,

331
00:18:44,100 --> 00:18:48,000
there are disconnect valves here.

332
00:18:48,000 --> 00:18:50,460
And run all the way along the back here,

333
00:18:50,460 --> 00:18:53,610
which allows me to disconnect my gas

334
00:18:53,610 --> 00:18:56,500
from each one of my convection ovens

335
00:18:56,500 --> 00:18:58,814
and roll 'em down the hallway.

336
00:18:58,814 --> 00:19:02,840
Along this side of the wall,
we have two different sealers.

337
00:19:02,840 --> 00:19:05,050
One is a vacuum sealer.

338
00:19:05,050 --> 00:19:07,343
It has two bands.

339
00:19:07,343 --> 00:19:11,620
One on this side, one on this
side; you can double load it.

340
00:19:11,620 --> 00:19:13,390
Truly is developing a vacuum

341
00:19:13,390 --> 00:19:15,440
and taking out oxygen out of the bag.

342
00:19:15,440 --> 00:19:18,440
Does have nitrogen-flush capacity.

343
00:19:18,440 --> 00:19:20,500
Our veggie burger producer uses this

344
00:19:20,500 --> 00:19:22,370
to seal up his two burgers.

345
00:19:22,370 --> 00:19:24,812
However, in our
minimal-processing program,

346
00:19:24,812 --> 00:19:27,030
as you'll see in the other video,

347
00:19:27,030 --> 00:19:29,326
uses a vertical band sealer.

348
00:19:29,326 --> 00:19:34,090
So, this machine is simply
working from right to left

349
00:19:34,090 --> 00:19:36,330
and then going, that conveyor rolls

350
00:19:36,330 --> 00:19:39,888
and then they get sealed
across this bar sealer here.

351
00:19:39,888 --> 00:19:43,055
(packaging crackling)

352
00:19:55,103 --> 00:19:57,520
(clattering)

353
00:20:00,110 --> 00:20:02,640
It does come with a printing setting

354
00:20:02,640 --> 00:20:04,100
where we can actually put a spool

355
00:20:04,100 --> 00:20:07,060
and we add our farmer name, use-by date,

356
00:20:07,060 --> 00:20:10,100
so on and so forth identification tag

357
00:20:10,100 --> 00:20:12,077
for our packaged produce.

358
00:20:12,077 --> 00:20:14,133
(packaging crackling)
You wanna see it?

359
00:20:16,136 --> 00:20:17,303
Oh, wonderful!

360
00:20:18,210 --> 00:20:21,050
Now, this gives you a good
example of when I said

361
00:20:21,050 --> 00:20:22,888
we have a little bit of the wet kitchen

362
00:20:22,888 --> 00:20:25,380
and a little bit of the raw
kitchen in this one room.

363
00:20:25,380 --> 00:20:27,010
We have the electrical capacity

364
00:20:27,010 --> 00:20:29,720
to be able to add our
20-gallon steam kettle

365
00:20:29,720 --> 00:20:32,280
as well as our 60-gallon
steam kettle in this room

366
00:20:32,280 --> 00:20:35,420
for a total of 80 gallons of capacity.

367
00:20:35,420 --> 00:20:37,680
However, we could just
be a vegetable processor

368
00:20:37,680 --> 00:20:38,513
in here as well.

369
00:20:38,513 --> 00:20:41,520
So, these two obviously being on wheels,

370
00:20:41,520 --> 00:20:44,940
and as long as the electricity
is in each room, which it is,

371
00:20:44,940 --> 00:20:47,933
we can use both of these
Robot Coupe food processors.

372
00:20:48,850 --> 00:20:52,640
The one on the left is a slicer, dicer,

373
00:20:52,640 --> 00:20:55,890
shredder, Julianne cutter.

374
00:20:55,890 --> 00:20:58,580
As you can see, as I zoom in on this

375
00:20:58,580 --> 00:21:01,220
that it has many different
blades that can go to it.

376
00:21:01,220 --> 00:21:04,110
And it's simply the CL-60 configuration.

377
00:21:04,110 --> 00:21:05,660
And then a blade sits into there

378
00:21:05,660 --> 00:21:07,440
properly with the right head

379
00:21:07,440 --> 00:21:10,020
and then it's able to
process and dice and shred

380
00:21:10,020 --> 00:21:13,183
and do those types of things
when assembled properly.

381
00:21:14,340 --> 00:21:17,170
Here is another Robot Coupe CL-60,

382
00:21:17,170 --> 00:21:21,610
a newer model with a higher
profile off the ground,

383
00:21:21,610 --> 00:21:26,610
but same setup: slicer,
dicer, shredder, you name it.

384
00:21:27,750 --> 00:21:31,180
The benefit of having two
of these is for an example,

385
00:21:31,180 --> 00:21:33,375
if say (fingers snap).

386
00:21:33,375 --> 00:21:36,375
(machinery humming)

387
00:21:51,850 --> 00:21:55,200
Or say Wozz! needs to
use it for making salsa,

388
00:21:55,200 --> 00:21:58,343
we can both use them at the
same time in different rooms.

389
00:21:59,470 --> 00:22:03,850
And then in the corner over
here is a 60-quart Hobart mixer.

390
00:22:03,850 --> 00:22:07,400
So, really this room could
serve as a bakery purpose

391
00:22:07,400 --> 00:22:09,350
of having convection ovens,

392
00:22:09,350 --> 00:22:11,370
potentially all five in here, if need be,

393
00:22:11,370 --> 00:22:15,010
or just the double stack
along with a 60-quart mixture.

394
00:22:15,010 --> 00:22:17,260
A lot of cookies, brownies or breads

395
00:22:17,260 --> 00:22:19,093
could be made in this capacity.

396
00:22:21,170 --> 00:22:24,050
Last but not least we
have windows in this room.

397
00:22:24,050 --> 00:22:27,090
Oh my gosh, isn't that amazing?

398
00:22:27,090 --> 00:22:29,520
Most kitchens, especially industrial ones

399
00:22:29,520 --> 00:22:33,200
and restaurant ones don't
see the light of day.

400
00:22:33,200 --> 00:22:35,210
You just work, work,
work, and you make food,

401
00:22:35,210 --> 00:22:37,400
and then you go outside
when you're done for work.

402
00:22:37,400 --> 00:22:39,850
So, this one actually
gets a nice little view

403
00:22:39,850 --> 00:22:42,483
of our Hardwick Junction
Road coming in here.

404
00:22:45,620 --> 00:22:47,027
We are now in the cheese cell,

405
00:22:47,027 --> 00:22:49,520
where you can see this beautiful mural

406
00:22:50,705 --> 00:22:53,443
depicting where cheese comes from.

407
00:22:55,040 --> 00:22:58,820
Grass is only as good as
the soil it's grown from.

408
00:22:58,820 --> 00:23:01,943
A cow's diet is only as
good as the grass it eats.

409
00:23:02,840 --> 00:23:05,460
Which then produces good milk.

410
00:23:05,460 --> 00:23:07,906
And really good cheese is only as good

411
00:23:07,906 --> 00:23:10,591
as the milk it comes from.

412
00:23:10,591 --> 00:23:14,258
(soft background pop music)

413
00:23:32,360 --> 00:23:34,700
So, that was only the production room

414
00:23:34,700 --> 00:23:36,313
that you just saw, right there.

415
00:23:37,620 --> 00:23:41,090
As you can see, they have
cold storage, washrooms,

416
00:23:41,090 --> 00:23:43,410
salting and hasting rooms,

417
00:23:43,410 --> 00:23:45,550
as well as their own boiler setup.

418
00:23:45,550 --> 00:23:50,550
They take up 6,500 square feet
of this 15,000 square feet.

419
00:23:50,600 --> 00:23:54,970
And again, are an anchor tenant
paying a monthly rent here.

420
00:23:54,970 --> 00:23:57,330
And now that you've seen the cheese cell,

421
00:23:57,330 --> 00:23:59,450
you've seen our three production kitchens,

422
00:23:59,450 --> 00:24:02,890
you've seen our dry and cold storage,

423
00:24:02,890 --> 00:24:04,500
you've really seen it at all.

424
00:24:04,500 --> 00:24:08,263
15,000 square feet of
food-production facility.

425
00:24:09,391 --> 00:24:12,690
Thanks so much for your
patience along this tour.

426
00:24:12,690 --> 00:24:13,960
I know I'm an amateur.

427
00:24:13,960 --> 00:24:16,830
I know the footage, the
sound, the corny jokes,

428
00:24:16,830 --> 00:24:19,440
they're all just really amateur status.

429
00:24:19,440 --> 00:24:22,920
However, I hope you learned a
little bit about what we do,

430
00:24:22,920 --> 00:24:25,213
why we've set this
place up the way we did.

431
00:24:26,070 --> 00:24:28,520
And if you need any
other questions answered,

432
00:24:28,520 --> 00:24:30,290
feel free to reach out to us.

433
00:24:30,290 --> 00:24:31,543
Thanks so much again.