IRV Celebrates 2025 Graduates & Welcomes Incoming

COBLESKILL — The Institute for Rural Vitality (IRV) recently hosted a special Value-Added Food Product Program (VAFPP) gathering that marked both an ending and a beginning, as a graduation celebration for the 2025 cohort of food businesses and a warm welcome to the 2026 cohort as they begin their journey.

The recent celebratory event highlighted the strength and momentum of the VAFPP, a signature IRV program that supports food entrepreneurs through hands-on food science expertise and business advisory services, helping them move from concept to market-ready products. With the products developed by the newest graduates, participants across all IRV programs have now created more than 142 value-added food products over the lifetime of our work, a milestone that reflects the growing impact of local food entrepreneurship.

"What makes this program special is that we can meet producers where they are, whether they're just getting started with a great idea or a small business ready to scale up for retail shelves. Our food scientists and business advisors work side by side with these entrepreneurs to help them develop safe, market-ready products and the business skills they need to be successful. Each value-added food product the IRV has helped create represents a new revenue stream for a family or small business, and a step toward a stronger local food economy. With 16 businesses graduating this year and 30 more just getting started, the demand and impact for this kind of hands-on support is only growing.” offered Deb Pernat, Program Director at the Institute for Rural Vitality at SUNY Cobleskill Ag & Tech.

This year’s cohort represented 16 businesses that successfully completed the program and reached key milestones in their value-added food business development: AJ’s Smokin BBQ; B Blossom Catering; Bison Island Ranch; Elderberry Herb Farm, LLC; Flowering Sun Ecology Center; Grammie’s Lil Marke; Ghost Light Farm; Love Shine Tea; Mia’s Cocina; New Moon Farmstead, LLC; Red Fox Hill Orchards; Scrumpy Ewe Cider LLC; Sky Ridge Farm and Kitchen; Two Rock Ranch; Van-Dale Farms; and Windswept Farm & Apothecary. Each business also received a certificate recognizing their accomplishment and the significant work involved in developing safe, scalable, and market-ready food products.

The event featured an inspiring keynote from Pamela Wik-Grimm of Trollbok Farm, a former IRV VAFPP graduate and Shared Use Facility participant. Pamela shared her business and product growth journey, offering candid insight into the challenges and opportunities of building a value-added food business. Her story underscored the long-term value of the program and the importance of continued learning, adaptability, and community support. The Institute extends a heartfelt thank you to Pamela for sharing her experience and helping to motivate both graduating and incoming participants.

Following the celebration of graduates, the Institute proudly welcomed 30 new businesses into the 2026 VAFPP cohort, each beginning their journey with IRV’s food science and business advisory teams: 1841 Circle M Ranch; A&N LLC; Adirondack Operations; Biscuitwood Farm; Empress Ventures; Empire Natural Foods; Freshafrik; Gardening Under Influence; Generations Forward Learning Farm; Good Granary USA; Good Tree Farm; Happy Turtle; Heritage Ag Ventures; Hicks Orchard; Hooks Bees Needles; Joyful Gourmet; Kato En Farm; Kiki’s Laser Spa; Kutik’s Honey Farm; Lui na Greine Feirme; Mahia Sourdough; Mallory Brook Farm Inc.; Monica’s Hot Sauce and Spices; Morning Pine Acres; Positfoto; Red Fox Orchard; Sano Nuts and Dry Fruit LLC; Swurl; The Panaz Homestead; and Tylutki Family Farms. These new participants introduced themselves to the group before moving directly into their first course of instruction, officially launching the 2026 program year!

The event concluded with a networking and refreshment break, followed by a special opportunity for graduates attending in person to stage their newly developed products for professional photography provided by the SUNY Cobleskill Ag & Tech Marketing Department, an important step in preparing for branding, marketing, and sales. 

By building the future of food entrepreneurship, the Value-Added Food Product Program continues to be a cornerstone of IRV’s mission to support rural entrepreneurs, strengthen local food systems, and create economic opportunities. From first concepts to finished products, the program equips businesses with the tools, knowledge, and confidence to succeed, and the growing number of products developed speaks for itself.

As the IRV looks ahead, the momentum of the VAFPP and the creativity and commitment of its participants continues to shape a vibrant future for value-added food production in the region and beyond. Interested in learning more, check out The Institute for Rural Vitality at SUNY Cobleskill at cobleskill.edu/institute.