Local food seminars being held across state
MADISON – The Local Food Business Seminar in December will include discussion and small group activities to build understanding about the legalities of doing business. The seminar will be held in four locations across the state and available via webinar.
The seminar will be led by Rachel Armstrong of Farm Commons and Courtney Berner from the UW Center for Cooperatives. Attendees will compare different business structures and draft provisions for an operating agreement. The seminar will also cover insurance needs and employment law.
There will be ample time for questions and interaction with every topic. The seminar is for those starting or already running a food or farm business.
Seminar dates and locations include:
• Tuesday, December 3 at the Northern Great Lakes Visitor Center in Ashland.
• Wednesday, December 4 at the Jackson County UW-Extension Office in Black River Falls.
• Thursday, December 5 at the Brown County Culinary Kitchen in Green Bay.
• Friday, December 6 at the Department of Agriculture, Trade and Consumer Protection in Madison.
The seminars in Ashland, Green Bay and Madison will be held from 8:15 a.m. to 2:00 p.m. The seminar in Black River Falls will be held from 8:45 a.m. to 2:30 p.m. Lunch is included at all sites with the $15 registration fee. If more than one person is attending from a business, additional registrations are only $10 per person.
The Madison seminar will also be offered live via webinar. There is no cost for the webinar but registration is still required.
To register, visit http://datcp.wi.gov/Business/Buy_Local_Buy_Wisconsin/BLBW_Workshops. For additional information, contact DATCP's Callie LaPoint, Agriculture Marketing Specialist, at 608-224-5112 or email@example.com.
Understanding the legalities of your business is the second topic in a series of six Local Food Business Seminars presented by the Department of Agriculture, Trade and Consumer Protection and the University of Wisconsin-Extension. The next seminar in February will cover food safety requirements and the available resources.