PODCAST: From Concept to Execution ~ Creating a Successful Food-Based Event

Podcasts – CT Food and Farm Photographer – Winter Caplanson

Show topic: Have you ever thought about organizing a food-based event? Pumpkin Festival? Chili Cook-off? Farmers’ Market? Community Supper? Craft Beer Tasting? Like that! On today’s Connecticut Food & Farm show, we talk with experienced organizers in Connecticut and beyond about how to move from concept to execution to create a successful food-based event!

LISTEN NOW!

http://ctfoodandfarm.com/wp-content/uploads/2014/05/01-track-11.mp3

and SUBSCRIBE via iTunes or Stitcher Radio
Show hosts:
Winter Caplanson, Executive Director, Coventry Regional Farmers’ Market
Karen Gilbransen, Marketing Director, Willimantic Brewing Company
Our Guests and their events:
Brian Civitello, The Mystic Cheese Company
The Grilled Cheese Get Down!

Steve Maydan, CT Giant Pumpkin Growers Club
Ridgefield’s Annual Giant Pumpkin Weigh Off

Chef & Foodie POP UP Market, at the Jillson House, Downtown Willimantic
A Coventry Regional Farmers’ Market event
Show music: Poor Old Shine

Our Sponsors:

The Farmers Cow: A group of six Connecticut dairy farms that supplies fresh milk, half and half, heavy cream, eggs, ice cream and seasonal beverages to stores throughout Connecticut.

The Willimantic Brewing Company: Brewing over a dozen handcrafted beers and serving fresh brews and pub food in the historic 1909 U.S. Post Office Building.

The Willimantic Food Coop: A member owned and operated food store offering a full line of grocery items, produce, cheese, juices, grains, spices, vitamins, dairy products, homeopathic remedies, and paper goods.

The post PODCAST: From Concept to Execution ~ Creating a Successful Food-Based Event appeared first on CT Food and Farm Photographer - Winter Caplanson.