2015 Time to Market Trade Show @ OSU Food Innovation Center | Be the First to Sample the Next Big Thing in Food!

From our sponsors:
Time To Market Trade ShowTime To Market Trade Show
June 2, 2015
4-7 p.m. | Free
More info: http://bit.ly/SBDCGYRM
Register at http://bit.ly/TTM2015

OSU Food Innovation Center
1207 NW Naito Parkway, Portland, OR 97209

Local food entrepreneurs are putting it all on the line for recognition and potential shelf space – this June 2nd– the public is invited to meet local food creators at the Time To Market Trade Show at the OSU Food Innovation Center. This farmer’s market style trade show will showcase the most recent graduates of the Getting Your Recipe to Market (GYRM) program (http://bit.ly/SBDCGYRM) , as well as alumni of the program, which is put on by PCC’s Small Business Development Center and is partnered with the OSU Food Innovation Center and New Seasons Market. Here local buyers from the top grocery stores will be sampling and tasting and the public can too. Be the first to sample the next big thing in food!

There is a wide range of food products that have been produced by GYRM participants and include a variety of natural food from the most healthy to the most indulgent. The current class has 12 entrepreneurs with 10 companies. Food entrepreneur alumni from this popular program come from all backgrounds and set big goals:

  • Chayanid Walton of Cafe de Crepes produces a all natural hazelnut spreads “GYRM helped me get my products ready to market within only few months. Before taking the GYRM course, I wasted a whole year trying. I am so glad I took GYRM. I really learned everything from A-Z. Not everything is always going right, but when I have problems it is amazing that I can go back for support anytime.”
  • With an idea of taking classic American confectionery and re-imagining it as something elevated, Jonathan Jackson Poe developed PINKLETON’S Curious Caramel Corn while in GYRM. He has now been in business for just over two years. “Demand has been really high, and the response has been phenomenal. I have stores from Boston and Brooklyn to Santa Fe & Salt Lake City…. and of course, Portland! I just bought a building (with fellow GYRM Alum, Anne Smith of Oregon Bark) in Laurelhurst to manufacture out of. We are building a candy kitchen! I feel a bit like Willy Wonka. This will allow me to expand into other classic confectionary, and expand my reach… I never imagined during those thirteen weeks of the program that this is where I would be in two years. I couldn’t be happier!”
  • Josh Fegles’ business, Jude’s Foods, came out of a gluten and dairy intolerance diagnosis which then launched him into a food business adventure. Josh started his journey with his food business in the spring of 2011. “Going through GYRM took me from 0 to 60, so to speak, in about 13 weeks. By the time we finished the course, I was market ready and understood the foundation I needed to start my business.That was 4 years ago now and since then I’ve been in business selling Jude’s Foods Gluten Free Dairy Free Cookies at New Seasons, Green Zebra Grocery, and Lamb’s Nature’s Choice Market.One thing is for sure, I wouldn’t be anywhere close to where I am at now with my food business had it not been for the SBDC, GYRM, and the advising every step of the way.”