Matt Mullens, owner of Empasta Cheese, which is plant-based, now vends at the Greensboro Farmers Market each Saturday.
Who would have thought that a 70+-year-old Greensboro, NC farmers market could be a launch-pad for food entrepreneurs into the community? From mushrooms to pickles to fermented foods to chocolate to vegan “cheese” and more, the products of creative food makers and growers are popping up at the Saturday and Wednesday curb markets. These diverse vendors have trained at the Greensboro Farmers Market Inc’s @Kitchen Connects Greensboro project to master the basics of business, merchandising, marketing and food safety. There they also gain access to a shared-use community kitchen. And perhaps most importantly, after completing the program, the food vendors/entrepreneurs can test-market their products at the market. The feedback they get there from actual customers is invaluable.
This morning I met Matt Mullens, creator of @Empasta Cheese, and tasted his delicious and healthy vegan “cheese” dip. I saw an array of gorgeous mushrooms grown by Laura and Ches Stewart at @Haw River Mushrooms. I sampled kimchi and kraut from @Fermentology. And I waved from a distance to Bree Person, owner of @Breez Cheez, who has created a cream cheese and carrot spread that is delicious and has healthy ingredients.
This sampling of who and what I saw and tasted gives only a glimpse of my very quick trip to the market. The newbies were alongside my standard favorites like @Sir Charles Gourmet Sauces, @Massey Creek Farms, @Nailah’s Shea, @sunset market gardens, @Mimi’s Soaps, @gate city harvest and so many more! The Greensboro Farmers Market Inc has accomplished something that I didn’t think possible…it’s even better than it used to be!!
Weekend driving trips are second only to learning everything about what is in my own back yard. Greensboro and the Triad are growing and changing and renewing in a way that no one would have predicted two decades ago.