Scaling Up Artisanal Food: How Big Is Too Big? | CUESA

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Scaling Up Artisanal Food: How Big Is Too Big?

January 20, 2014. “Scaling Up Artisanal Food: How Big Is Too Big?” panel discussion, hosted by CUESA, Kitchen Table Talks, and the Good Food Awards at the Ferry Building. Panelists included Elias Cairo, salumist for Olympic Provisions; Sue Conley, co-founder of Tomales Bay Foods and Cowgirl Creamery; and June Taylor, founder of June Taylor Company. Moderated by Marcy Coburn, executive director of the Oakland-based Food Craft Institute.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »