This document discusses how Community Economic Development (CED) funds were used to establish a community kitchen called LACE in Barre, Vermont. The kitchen provides local food entrepreneurs access to production space and business assistance. A CED grant was awarded in 2007 to CVCAC to partner with LACE, a nonprofit farm market and café. LACE opened in June 2007 and has helped create over 35 jobs so far. The kitchen has been successful in supporting local businesses and moving towards re-establishing a grocery store downtown. Lessons learned include the challenges of nonprofit and for-profit partnerships, the importance of experienced operators, and that job creation and evaluations take significant time.

1. Using CED Funds for a Community Kitchen CAP Winter Conference, January 2011 Mary R. Niebling, Director, Community Economic Development Barre, VT

2. Using CED Funds for a Community Kitchen Background Micro Business Development Program established 1989 Provide business counseling 1:1 and group training Needed venue for food entrepreneurs to produce product for their business Grocery store closed in downtown in 2003 Two local studies showing need for grocery CVCAC conducted focus group on grocery store

3. Using CED Funds for a Community Kitchen Background(cont’d) Private entrepreneur developing a Farm Fresh Market/Café in abandoned department store in downtown Farm Fresh Market/Café established with non-profit mission of educating community about local foods and connecting local farmers with community CVCAC applied to Office of Community Services under CED grant May 2007 LACE (Local Agricultural Community Exchange) opened June 2007

4. Grant Components Need for assistance Business plan Plan for project continuance Results/Benefits expected Cost per job Budget Non-federal resources Staff and organizational qualifications Third party agreements

6. LACE Artisan’s Gallery: Opened March 2008!

8. Wrap-around business assistance—Two MBDP staff located at LACE www.lacevt.org

9. 2007-2010 Goal: Create Jobs through Microenterprise Development & Business Expansions

10. Program Components LACE’s business plan Strong agreement with LACE, lease, board Agreements with referral agencies, history Renovations to building—estimates, Davis-Bacon CVCAC staff located at LACE, Vendor Liaisons Provide assistance in starting & growing businesses Community revitalization Evaluation

11. Statewide classes—”From Specialty Foods to Value Added Farm Products,” VT Agency of Agriculture Educational classes in food preparation—emphasizing local foods, nutrition, anti-obesity, etc. Multi-farm initiative offering frozen local food products—veggie stir-fries Notice of federal interest Ongoing business development and occupational training plus Ongoing Partnership

12. Outcomes As of 9/09, 35.25 jobs created toward 68 projected Successful Artisan Gallery Commercially licensed community kitchen Farm Fresh Market in downtown Barre thru July 2010 Movement to re-establish Grocery Store in downtown Barre

13. Lessons Learned Multiple bossesfor staff Communications is key--for-profit and non-profit partnership is difficult Experienced operator extremely important Renovations always take longer than planned & cost more Policies & procedures important Job creation takes a long time, FTEs Evaluation extremely important

14. Using CED Funds for a Community KitchenMary R. NieblingDirector, Community Economic DevelopmentCentral Vermont Community Action195 US Route 302—BerlinBarre, VT 05641mniebling@cvcac.orgwww.cvcac.org