WHAT + WHY Hosta Hill is asking for your help in building a processing space for our products. We grow vegetables, and produce cultured foods, but we do not have access to appropriate commercial kitchen space that will allow us to grow. For several years, we have been producing our fermented products in various rented kitchens and selling them at farmers markets. We have received very positive feedback from customers, chefs, and shop owners who want to find our product in a store or use it in their restaurant. The lack of appropriate processing facilities in the Berkshire area has made it very difficult for us to sell wholesale. It is because of this gap in processing infrastructure that would allow small farmers to process their products into value-added goods that we're turning our basement into commercial kitchen space. Doing this has many benefits; we can keep overhead low, we're able to incorporate our work into our daily lives, we have the ability to monitor the fermentation process of our products, and we can grow our local food economy.
To give you some insight into OUR PHILOSOPHY and work ethic, here is what we're doing and planning for. This past year we grew 80% of the vegetables that go into our vegetable ferments. We grew several hundred pounds of soy beans, and are turning them into this years seed stock. This coming year we will be doing trial runs of several different varieties of beans to see if they are appropriate for our tempeh, and are increasing the amount of vegetables for our ferments. We feel it is very important that we grow our raw ingredients, thus being able to ensure that we are providing our customers with the best possible product (plus we LOVE spending time in the fields!). We farm in collaboration with several friends who run a small CSA, and are reducing our environmental impact by farming with two draft horses. Our intention, which may take a year or two, is to grow 100% of our raw ingredients that go into our products. While we are not certified organic, we use no synthetic fertilizers, herbicides or pesticides. We take the health of the land very seriously.
THE IMPACT With your financial help, you will not only be helping us build a kitchen, but will directly be supporting sustainable farming practices, the local food economy, as well as a few jobs!
ALL OR NOTHING FUNDRAISING If we don't raise our set goal we won't get a penny! A dollar goes a long way when many people chip in, so anything you can give is greatly appreciated! We have put our savings into this and have taken loans from family and friends to get started. We need your help to finish.
You get REWARDS!!
Art postcards made by Maddie!
Handprinted T-shirts by the Hosta Hill crew!
Gift Certificates to use at any of the many markets we will attend, starting May 2013!
Handy Dandy cooler tote to keep tempeh and other food items in their best condition while your shopping around!
Tours! Classes! Plaques!
we thank you! thank you! thank you!
LAST but not LEAST, a big thanks to CHRIS GAUTHIER for your energy and expertise in making this amazing video come to LIFE!!
Risks and challenges
We understand that with a project like this there are challenges. We have met with local and state health inspectors, as well as the various other agencies that have a say in what we're doing (there are many). These issues include zoning regulations, Department of Environmental Protection (i.e. concerning effluent removal), and wholesale liscensure. With that being said, these agencies are bureaucracies, and bureaucracies can be slow and difficult to navigate. We are confident that we can make this happen although we have taken into account that delays are possible. With that being said we have plans to be finished with the kitchen by May! Cross your fingers for us.Learn about accountability on Kickstarter
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