Marcello Cappellazzi2025-06-19T01:21:17-04:00 The Farm to Senior Services (F2SS): Guide to Building Networks and Local Food Pathways with Senior Centers
Marcello Cappellazzi2022-02-16T12:15:36-05:00How to Buy Local: Opportunities and Challenges to Purchasing Local (2022)
Marcello Cappellazzi2021-10-27T12:14:10-04:00 Explaining the North Carolina Egg Law for Producers with Small Flocks
Marcello Cappellazzi2021-10-27T12:13:56-04:00 Selling Eggs, Meat, and Poultry in North Carolina: What Farmers Need to Know
Janie Hynson2021-10-27T17:00:50-04:00 How to Market your GAPs Certification and Connect with Buyers (2021)
Marcello Cappellazzi2021-10-27T17:01:17-04:00 Food Businesses and COVID-19 – Short and Long Term Changes to How Food is Sourced and Used (2020)
Marcello Cappellazzi2021-10-27T17:03:34-04:00 Intro to the Value-Added Foods Industry With Smithson Mills (2020)
Marcello Cappellazzi2021-10-27T17:57:37-04:00 Understanding Food Justice and Agricultural Policies (2020)
Marcello Cappellazzi2021-10-27T12:13:33-04:00Recording of Cooperative Extension Training Webinar on MeatSuite (2019)
Marcello Cappellazzi2021-10-27T12:13:25-04:00Farm to Freezer: MeatSuite Instructions for Farmers (2019)
Marcello Cappellazzi2021-10-27T12:12:54-04:00 Strategies to Increase Sales of Local Meat at Farmstands and Small Retailers (2018)
Waystone Design2021-10-27T17:17:23-04:00 Hubs & Kitchens: Food Hubs, Commercial Community Kitchens, and Copackers in NC (2017)
Waystone Design2021-10-25T16:34:11-04:00 Hosting Local Food Events with Grocery Stores & Retailers (2017)
Waystone Design2024-02-28T11:26:15-05:00 NC 10 Percent & NCGT: Grower-Buyer Connections Event Planning Guide (2024)
CEFS2021-10-27T12:11:19-04:00 NC Processors That Slaughter, Process, & Vacuum Package For Farmers (2016)
Waystone Design2021-10-27T17:16:12-04:00 For Artisan Cheesemakers: What to Ask and What to Expect When Working with Distributors and Retailers (2016)
CEFS2021-10-27T12:11:46-04:00 How to Sell Pastured Meat Products to Grocery Stores via Direct Store Delivery (2016)
CEFS2021-10-27T12:11:58-04:00 NC State Local Pasture-Raised and Pasture-Finished Beef Production Guidelines (2016)
Waystone Design2021-10-27T17:19:32-04:00 Guide to Social & Online Media for Producers in Wholesale Markets
Waystone Design2021-10-27T17:19:19-04:00 Estimated Rows and Acres of Production Per Case and Pallet at Wholesale, Select Crops
Shane McCoy2021-10-22T17:29:04-04:00 Keep It Moving: North Carolina Seafood Transportation Logistics with a Focus on East to West Routes (2014)
Shane McCoy2021-10-27T18:16:51-04:00 Understanding Packaging and Specifications for Wholesale Markets
Shane McCoy2021-10-27T17:22:03-04:00 Tips for Produce Growers Marketing Fresh Produce to Retail Grocers: Understanding PLU and UPC Codes (2014)
Shane McCoy2021-10-27T17:24:40-04:00 How to Sell Shell Eggs into Grocery Stores through Direct Store Delivery (2015)
Shane McCoy2021-10-27T17:24:56-04:00 Selling Fluid Milk to Grocery Stores through Direct Store Delivery (2016)
Shane McCoy2021-10-27T17:25:03-04:00 Process Walkthrough at a Regional Produce Distribution Center (2014)
Shane McCoy2021-10-25T16:34:55-04:00 Process Walkthrough: Direct-Store Delivery (DSD) to Retail Grocery Destinations for Niche Meat Producers (2014)
Shane McCoy2021-10-27T17:22:22-04:00 Process Walkthrough at a Regional Meat Distribution Center (2014)
Shane McCoy2021-10-27T18:11:09-04:00 Special Claims and the Approval Process for Niche Meat Production (2014)
Shane McCoy2021-10-27T12:09:30-04:00 Retailer Talking Points: How to Answer Consumer Questions on Local Meats (2014)
Shane McCoy2021-10-27T12:10:11-04:00 Meat Processor: Does your processor offer value added options for sausage products? (2015)
