Agri-Veteran
Business of Farming

How to start a Farm2Fork Business in Indian Country

Students will be able to participate in the Green Zone and Culinary Lab on campus under the direction of Chef James Ingram and Chef Jordan with Robeson Community College.
 
By forging partnerships with local stakeholders, students will learn about sustainable farming techniques, including:
 
  • Financial Planning for Your Food Business
  • Legal Structures for Your Food Business
  • Local/Regional Native American Recipes & hands-on cooking
  • Understanding Packaging, storage and delivery requirements
  • Utilizing best practices and techniques in food production and distribution
We hope you join us for the summer session of Farm2Fork 6-week Business of Farming Series in Indian Country with the Robeson Small Business Center.
 
  1. Week one May 23: (virtual)Welcome! Where to start with a food business idea? Legal Best Practices with guest Attorney Mitzi Kincaid from Kincaid & Associates Attorneys at Law.
  2. Week two May 30:(in-person) taught by Robeson Culinary Arts team with Roxanne Reed-Developing a food Business-safety, home business versus storefront, and hiring staff. Strategic Planning and Learning How to Navigate the 9 Building Blocks for Success
  3. Week three June 6:(virtual) taught by Roxanne Reed- Access to Capital for your Food Business with special guest lenders joining us. Financial Strategies and Finding Your Top Products that make $ and an impact on your Brand.
  4. Week four June 13:(in-person)Culinary Arts Team & Roxanne Reed-Vegetables – What vegetables are used by Native Americans, how to cook, and plate your vegetables. Taught by Chef James & Chef Jordan in the Culinary Lab. Marketing & Branding the Right Way – Owning your Culinary Niche and finding the right customers.
  5. Week five June 20:(in-person)Culinary Team- The most commonly used meats in Native American cooking, how to prep, make, and present. Taught by Chef James & Chef Jordan in the Culinary Lab. Packaging and Presentation of Your BEST products.
  6. Week six June 27: (in-person) Finale! Panel Discussion-Developing a food Business, hear straight from chefs & the local community! Join us as local 2022 Small Farmer of the year Millard and Connie Locklear join us for the roundtable.
Visit:farmschoolonwheels.com to join the live instructor led sessions virtually.
In-person classes held at Robeson CC, Classroom #1451A ~ Culinary Arts Dining Room, Building 14
To learn more contact:Roxanne Bailey-Reed at (910) 340-0364 or roxanne@granittraininggroup.com.
This series is being held in collaboration with the support of the Robeson Small Business Center and the SBCN.
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FAQ'S

Is there any cost to attend the program?

No. All workshops and courses are fully funded by our community partners.

Do I have to be Native American to attend Business of Farming in Indian Country?

Everyone is welcome.

Do I have to own land, have a farm or homestead to attend?

No. You can be in the dreaming stage, in the process of obtaining land or acquiring a farm, or operating a farm of any size.

Do I have to attend all the sessions to get a Certificate?

No. Students must attend 60% of the live sessions.

How do I get the information from a missed class?

Students who miss a class will receive a recording of the session.

If I need help with certain topics is there support for me?

Yes. We have a private Facebook group where instructors and students can discuss coursework, business development, and provide feedback.

Meet Farm School on Wheels!