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$51,111 pledged of $50,000 goal
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$51,111 pledged of $50,000 goal
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All or nothing. This project will only be funded if it reaches its goal by .

About

Our Story...

My name is Stacey Givens and I am the owner of The Side Yard Farm & Kitchen in Portland, OR. We are an urban farm, supper club and catering company located in the heart of the NE Cully Neighborhood. Since 2009 we have provided local restaurants with organic produce and the community with food, education and opportunity. 

From the beginning, our goal has always been to connect people to their food and each other. Whether it's a Sunday brunch at the farm, a supper, cooking class, grief group, bike in movie night or just to come and get dirty with us, our farm gate is always open. At our farm there is a sense of belonging, support and being part of something that is bigger than oneself. Side Yard Farm would not be where it's at today without our community. To celebrate our 10th season of food, connection and the seed to plate movement, The Side Yard Farm & Kitchen is expanding to build a Community Supported Kitchen (CSK), less than a mile from the farm! 

The Side Yard Farm on Ne 48th & Simpson
The Side Yard Farm on Ne 48th & Simpson

 

From Community Supported Agriculture to a Community Supported Kitchen

Think of a CSK the same way you think of a CSA: A local food system that deeply connects producers and consumers. Our CSK is dedicated to culinary entrepreneurs that seek to improve the transparency of food from 'seed to plate', and consumers who believe in supporting local food cultivation and production. 

Our food philosophy on the farm is 'seed to plate', pushing the needle beyond the farm to table movement. Throughout our 10 years of seeding up beds, nurturing each plant, harvesting, cooking and bringing something beautiful to your plate, our style is all about whole plant cooking –– using every part of the plant –– seeds, flowers, buds, leaves, roots and stems. 

The kitchen plays an instrumental role in our process, filling the space in between what happens on the farm to what you see on your plate or in the market. We have been searching for a suitable kitchen for more than 5 years to allow growth in a shared space with other like-minded culinary entrepreneurs. When we heard that a spot was opening up right down the street from the farm, we grew excited about the possibility of building deeper connections through education and visibility of hyperlocal farming and sourcing.  The CSK will exist to provide other local businesses with a holistic model that prioritizes the flow of local produce from the farm to the kitchen to the consumer. 

So the journey begins! We are turning to you, our community, to infuse $50,000 into the project, allowing us to purchase and install necessary commercial equipment to operate the CSK. 

The kitchen space as of now
The kitchen space as of now

 

The new space is located less than a mile from the farm!
The new space is located less than a mile from the farm!

 

CSKitchen Details

Our CSK mission is to help entrepreneurs grow their food business in a professional and collaborative environment. We will offer hourly and monthly rates to artisans of all kinds: caterers, small-scale producers, food carts, farmers, culinary instructors, bakers, food photographers or qualified entities needing a licensed kitchen. 

The Kitchen is 2400 sq. feet located within the old Delphina's Bakery space on NE 42nd Ave. The lot and space will be part of a larger food hub and we are excited to work with the other businesses in the building. The kitchen will be open 24/7 with secured access to a fully equipped, licensed, commercial food production space with ample opportunities for collaboration. Pay scales will be designed to fit the needs of different income levels or hours needed. 

With your support, we can transform a portion of a vacant building into a sustainable and efficient commissary kitchen for small-scale food businesses. While this is a big risk for us, we wouldn't do it if we didn’t believe in the power of community and need to create visibility for the seed to plate movement via commercial kitchen space in Portland. Check out our video, ask some questions and consider supporting SYF’s CSK this holiday season.

If you're still reading this and live in the Portland area, please come to our in-person version of this Fundraiser on December 4th at Red Sauce Pizza from 430pm-930pm!

Projected Timeline

In the next 30 days our goal is to raise 50K, or roughly 25-30% of the total build-out estimate.
  • Design: October - December 2017
  • Securing Capital: November-January 2018
  • Tenant Improvements and build out: January 2018-March 2018
  • Equipment Installation: March 2018
  • Inspections, licensing: April 2018
  • Tenant Onboarding: March -May 2018
  • Grand Opening: April 2018
  • Promotions and Marketing: Always!

CSKitchen Amenities 

  • Utilities, including compost & fry oil disposal 
  • Access 24/7, 365 days a year 
  • Wi-Fi/Printer
  • Cookbook library 
  •  A/C 
  • Cleaning supplies and towel service 
  • Secure and safe exit and entry with access card system 
  • Loading zone right out the kitchen door 
  • Have orders received at the kitchen 
  •  All members receive 10% off Side Yard Farm produce 
  • All members receive 10% off venue rental at Side Yard Farm: pop ups, small weddings, classes 

 Equipment: 

  • Large walk in freezer 
  • Large walk in cooler 
  • Filtered ice maker 
  • Secure dry storage units
  • Double Convection Oven 
  • Double basket fryer Range, 
  • 72", 6 burners, 36" griddle, 2 ovens
  • Range, 10 burners, 2 ovens 
  • 36” gas grill 
  • Smoker 
  • Salad Spinners 
  • 20 qt Hobart mixer 
  •  2 Kitchen-aid mixers with attachments for pasta, sausage stuffing/grinding, ice cream maker 
  • 1 R2 Robot-Coupe Food Processors 
  • Speed Racks and sheet trays for cold storage and transport 
  • Large pots and pans 
  • Hotel pans, sheet trays, colanders, ricer 
  • Digital scales 
  • Cutting boards 
  • Large and small immersion blender 
  • 2 Vitamix mixers 
  • Multiple hand sinks and prep sinks 
  • 2 High Temperature Sanitizing Dishwashers with drying space 
  • Under table and wall shelving 
  • 4 work stations that include (2) 6ft work/prep tables, stainless steel 
  • Separate baking area for pastry chefs and bread makers with separate convection oven and range 
  • 2 ‘power stations’ for all small appliances Vacuum sealer carts
  • Smallwares library 
Its all about seed to plate
Its all about seed to plate

 

Supper Series at Side Yard Farm. This is from our 'Refugees Welcome' dinner series
Supper Series at Side Yard Farm. This is from our 'Refugees Welcome' dinner series

 

Risks and challenges

Building out a commercial asset like a commissary kitchen is a big risk for a Seed to Plate Farmer and Chef! We are risking a lot of liability and will be putting in long days and nights to see this reality. In addition to crowdsourcing, we will be taking out a loan that we will be indebted to pay back for the next 10+ years. This is not just a project though, this is our next step in a lifelong journey and career.

With all of the challenges also come opportunities and that's why we are taking the risk. We have an amazing landlord and great local and neighborhood business support. Our experience and connections will allow us to navigate any challenges. We're seeing how our community in Portland is changing and the risks of not taking on this challenge may be greater than the risks of taking it on, so we are moving forward!

Thank you for your pledge and belief in the Side Yard Farm community and Portland's culinary entrepreneurs!

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    Thank You!

    Feel that?! That is a heartfelt thank you from us to you. Thank you for supporting our project!

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    A Farmy Recipe

    If you pledge $10 bucks, you will get an email of a farmy recipe from The Side Yard Farm!

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    With Love From Marshall's Haute Sauce

    Our friends over at Marshall's Haute Sauce here in Portland, Or have graciously offered this lovely reward to help us reach our goal! This wife and husband team source locally to support our Portland farmers. Their hot sauces have unique spice blends and flavor combinations, but still bring the heat. Each batch is hand stamped and a real labor of love. Pledgers will receive a gift pack of Haute Sauces! (includes 4 sauces!)

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    The Kitchen Wall

    Supporters will have their name wood burned on a wall in the newly built kitchen so that every cook who uses the kitchen knows exactly who made this happen!

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    Bread Class with Chef Kusuma Rao

    Our last reward for a cooking class with Chef Kusuma Rao SOLD OUT! So she graciously offered up another one for you all because she is that awesome.

    The Side Yard Farm hosts a cooking class every season with one of our favorite local chefs Kusuma Rao of Ruchikala! Always wanted to learn how to make sourdough bread? Here's your chance!

    CLASS DETAILS
    The class will begin with a farm tour and hands on harvest with Chef Stacey Givens of The Side Yard Farm. All produce will be harvested fresh from the farm and used in all the dishes prepared. Chef Kusuma's cooking classes are personalized to suit your needs. No matter what your comfort level is in the kitchen, she is there to help you create something you can be proud of. Interested in delving into Indian cuisine? Curious about Mexican spices? Learn about a few different sourdough breads:

    Polenta Mustard Thadka - south Indian inspired polenta porridge loaf with mustard seeds, curry leaves, cashews

    Cumin farro curry leaf - cracked wheat loaf with toasted cumin, asaofitda and curry leaves.

    Cheddar habanero - super spicy loaf, fermented cold fermented 48 hours

    Spreads:
    Hazlenut Beet Masala - caramelized fennel, with hazelnuts, chevre, korneiki olive oil and a mix of kitchen sink of south Indian spices.
    AND
    lemon achaar butter

    After a long day of cooking, we will then have a family style meal out on the farm to enjoy some Indian Mexican goodness! This will take place in summer 2018.

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    For Our Japanese Audience

    Side Yard Farm has a strong relationship with Japan. We are grateful for the relationships we've made with Japanese farmers and chefs for the past 5 years during our Seed to Plate Tours. Supporters on this level will receive a special Side Yard Farm tote bag filled with a Side Yard t-shirt, bumper sticker, farm made salt, Travel Portland keychain and a custom made letterpress Portland postcard from Cumbersome Multiples

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    A Tasting with Jackalope Wine Cellars

    Join Corey Schuster of Jackalope Cellars and Chef Stacey Givens for an evening of small bites paired with Oregon's best out on the farm. This pledge is good for you and a plus one! So bring your sweetie or your best friend or even your mama. Take a tour of the farm, bask in the sun and have a picnic with us! This will take place in summer 2018.

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    Farm Brunch

    Four seats to a farmy brunch at The Side Yard Farm. Join us for one of our monthly farm brunches during the farm season. Growing on urban acres from the veggies, to the eggs, milk for cheese and honey from our bees. Enjoy 3 courses of something sweet, meaty and eggy along with Extracto coffee and Dogwood Distilling Bloody Marys.

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    Supper Series

    Four seats to one of The Side Yard Farm's Refugees Welcome Suppers next season. The Side Yard works with the Refugee Care Collective to collaborate with a refugee family for our dinner series. Together we create the menu and experience. Diners will get a taste of these families cultures and get to hear their stories in person. Focused on seed to plate dining out on the farm with multiple courses and family style seating. Supper series begins May-October.

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    Side Yard Farm CSA

    Members will receive a CSA share for 20 weeks next season from The Side Yard Farm! Only eight spots available! Your CSA share will begin in June. This is for Portland residents only.

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    Summer Farm Pass 2018

    Supporters at this level will receive an all access pass to farm events at The Side Yard Farm from June-August. Events include: Bike in Movie Nights, cooking classes, brunches and suppers through the months of June-August only.

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    Private Farm Dinner or Brunch

    Enjoy a private farm dinner at The Side Yard Farm for 20 of your closest friends and family. We're talking summer dining out on the farm, wined and dined and a farm tour! Your pledge includes 4 courses, beverage pairings and is valid for two years.

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    Super Fancy Dinner at YOUR House

    Side Yard Chef Stacey Givens and her crew will dress to the nines and bring the party to you! Bringing a six course seed to plate meal with beverage pairings for you and 10-15 of your friends and family. You must live in the surrounding Portland or Vancouver, Wa area. Your pledge is valid for two years.

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    Cater Your Wedding or Big Event

    Supporters at this level get a chance to pre-purchase a catering package for the 2018 or 2019 season.The Side Yard offers unique seed to plate catering for all occasions. We grow your menu on the farm and work closely with our hyper-local farmer & rancher friends, sourcing as locally as we can. We will work with you every step of the way to craft a custom menu and provide excellent service. Guest count limit is 75. Costs covered in pledge: food cost, service staff, travel time within the Portland city limits. Does not include: rentals, gratuity or bar costs/services. Buffet service only. Supporters must book a date 6 months in advance. This is for Portland residents only. Your pledge is valid for two years.

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    Dinner with Chef Amanda Freitag

    Famed NYC Chef Amanda Freitag and I are coming to YOUR home to cook YOU a private dinner this winter! We are teaming up to cook a Portland (PDX) meets NYC meal for YOU and 10 of your closest pals. 5 elegant courses with beverage pairings to bring you a taste of Oregon and New York. Goods from the Pacific Northwest will be shipped to NY for the dinner. We will coordinate to meet you in NYC this winter for a private seed to plate experience. Only one of you will get this opportunity, don't wait!

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    Totes

    Supporters will receive a Side Yard Farm tote bag. You'll be looking real good walking through the farmers market with your Side Yard tote.

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    Mixology Workshop with Public Provisions

    Learn how to mix, shake, and stir recipes spanning from pre prohibition to contemporary revisions at The Side Yard Farm pop-up bar using farm fresh ingredients.
    Melaney Schmidt, owner of Public Provisions, has been making cocktails for over a decade, spanning from LAX to PDX. Melaney will walk you through the basics of spirits, how to make syrups, techniques and garnishes. Impress friends and family over the holidays with your new mixology skills. Public Provisions' beverages have been featured in popular food blogs, The Getty Museum, Saucy Inc and more. See more at www.publicprovisions.com

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    Farm Brunch for Two

    Two seats to a farmy brunch at The Side Yard Farm. Join us for one of our monthly farm brunches during the farm season. Growing on urban acres from the veggies, to the eggs, milk for cheese and honey from our bees. Enjoy 3 courses of something sweet, meaty and eggy along with Extracto coffee and Dogwood Distilling Bloody Marys

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    Cooking Class with Chef Kusuma Rao

    The Side Yard Farm hosts a cooking class every season with one of our favorite local chefs Kusuma Rao of Ruchikala! Always wanted to learn Indian fusion cuisine? She has worked as a restaurant consultant and menu developer and writes and ponders passionately about food wherever she goes.

    CLASS DETAILS
    The class will begin with a farm tour and hands on harvest with Chef Stacey Givens of The Side Yard Farm. All produce will be harvested fresh from the farm and used in all the dishes prepared. Chef Kusuma's cooking classes are personalized to suit your needs. No matter what your comfort level is in the kitchen, she is there to help you create something you can be proud of. Interested in delving into Indian cuisine? Curious about Mexican chilies and moles? Or do you just need help navigating in a kitchen? Learn dishes like lamb kofta, chaat tostadas, South Indian citrus gnocchi and more. After a long day of cooking, we will then have a family style meal out on the farm to enjoy some Indian Mexican goodness! This will take place in summer 2018.

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