{"id":3594,"date":"2021-03-19T23:46:48","date_gmt":"2021-03-19T23:46:48","guid":{"rendered":"http:\/\/216.117.7.217\/unicdn\/?p=3594"},"modified":"2021-06-02T03:26:19","modified_gmt":"2021-06-02T03:26:19","slug":"business-resiliency-kickapoo-culinary-center-a-new-era-in-the-driftless","status":"publish","type":"post","link":"https:\/\/driftlessareamag.com\/unicdn\/2021\/03\/19\/business-resiliency-kickapoo-culinary-center-a-new-era-in-the-driftless\/","title":{"rendered":"Business & Resiliency – Kickapoo Culinary Center – A New Era In The Driftless"},"content":{"rendered":"\n

\"\" <\/a><\/span>By: Julia Henley –

EXPANDING A MARKET<\/span>
\u00a0
I<\/span><\/strong><\/span>t is important to reflect on what can happen, just with the efforts of one person.\u00a0 For instance, without the Kickapoo Culinary Center, the American Hazelnut Company just might not exist, and new products for hazelnuts (flour, oil, seasoned nuts as snacks) might not be the latest up and coming product.\u00a0 Without Brad Niemcek, I doubt the Kickapoo Culinary Center would exist.\u00a0 Without Brad\u2019s wife and partner Sharon Murphy, I also doubt there would be an emerging trail system in Gays Mills. I know Brad and Sharon have also contributed to a few more bees in the world, a number of community minded initiatives including farmers markets, and disaster support coming from that very kitchen to prepare and distribute meals throughout the valley, when, as predicted, the next big flood hit last year, almost stubbornly on schedule, 10 years after the big one of 2008.

\"\"Niemcek never expected to be involved in the food industries. With a pretty impressive background, he enlisted as an airman out of high school. In the Air Force, he was tasked to learn Bulgarian.\u00a0 He both raced and marketed for the Formula 1 racing circuit in the 60s and 70s, then on to Washington DC and New York, not just marketing, but also participated in the creation of the emerging satellite cable industries covering sports.\u00a0\u00a0\u00a0 Brad has been in intense and competitive industries his entire life. Fascinated as I am with Brad\u2019s work history, he really did know how to drive a tractor long ago before the fast lanes in life enticed him, which is more handy now than speaking Bulgarian I would think.\u00a0 Is that the litmus test to living in rural America, particularly in the Driftless Region?\u00a0 Brad\u2019s response, \u201cNot really, but a willingness to adjust, to alter, to embrace and create new things, is.\u201d
\u00a0
So why not a slower paced life in a small town trying to help make things happen?

Transition to Gays Mills.\u00a0 Not long ago, contemplating the reality of a retiring lifestyle, and of the potential of aging bodies (neither act their age, I can attest), the couple considered perhaps a condo in the burbs, or closer to larger cities.\u00a0\u00a0 They soon realized what they had already is what they wanted.\u00a0 They are staying put, and with the help of an occasional handyman, it works.\u00a0 Lifestyle a slower pace, but clearly a very productive one, and the reasonable cost of living make it work.


Adapt. Be Resilient. Participate in something bigger than yourself.

Perhaps change itself is the ultimate force upon us all.\u00a0 Change is also facing incubators like the Kickapoo Culinary Kitchen. Niemcek worried initially he didn\u2019t have experience in culinary arts\u2014but he quickly found out that people that came into the kitchen, knew what they wanted to make, but they didn\u2019t necessarily know how to make a sustainable business.\u00a0 That is his niche.

There is a challenge in incubators. In a recent national study of shared use incubators, there are obstacles.\u00a0 Consider the product of a shared use incubator kitchen:\u00a0\u00a0 First to grow it \u2013and the question is, can you consistently grow something?\u00a0 Then a new or better product, can you scale it up and process it?\u00a0 Then, you must hit the sweet spot of designing \u2013or approving– compelling packaging and a brand message that has potential to sell. Then you sell it.\u00a0 And you ship it, in large and small quantities, to large and small entities.\u00a0 That alone is easily 4 or 5 full time jobs there.\u00a0 The undertaking is daunting for many.\u00a0 Co-packing is the emerging solution to all of this, allowing the entrepreneur to perhaps divide responsibilities, outsource, and then conquer.\u00a0 Still, the second most important thing, like a tech startup or shared use tech space, is a place to break out of production and actually talk with others also using the space.\u00a0 The first most important feature of a shared use kitchen\u00a0 is an experienced kitchen manager counselor.\u00a0 Enter Brad.

Brad is a wealth of information, and is willing to share, especially to all those that want to start something– Catering? Processing? Market your product? Plan your event? Start a restaurant, or an in-home food service? Process some nuts?\u00a0 Start a nationwide company that brings together producers and finds markets? It is a joy to do and see it succeed.

On the other hand, the research is showing that Co-packers are succeeding, where food incubators are not.\u00a0 Co-packing allows for pros to do parts of the business for you, and with enough cash to help get it started, grow faster, with less burnout for the business owner.\u00a0 Do what you do best, and make products a success.\u00a0 Given all the immigration discussion these days, interestingly, the most dynamic category of food start up entrepreneur, is the immigrant, perhaps due to the fact that they want to share what they used to love, with their new neighbors, and new neighbors, love new, delicious food.\u00a0 It\u2019s not everyday cuisine.\u00a0 The bigger the market , the more ethnically diverse market, the better chance it has to thrive.\u00a0\u00a0\u00a0 What is the market here?\u00a0 \u201cLocal\u201d is considered within 300 miles, which encompasses about 8 million people, but you wouldn\u2019t know it from the location.
\u00a0
After most recent floods, the KCC opened to the community, and served breakfast, lunch and dinner, along with packaged foods for 9 days straight, to 4-5 distribution centers for the region recovering from disaster.\u00a0 A kitchen such as the KCC can be an important part of a disaster resilience formula for a rural community, and its impact reaches far beyond the immediate village limits.\u00a0 Regional cooperation and resources must be thought of in the face of erratic climate and this works.\u00a0\u00a0 In 2013\/14\/15, Wisconsin had more food business incubators than any other state\u2014compared to California, which only had 30, and a lot more people.\u00a0\u00a0\u00a0
\u00a0

The Kickapoo Culinary Center (KCC) is doing fine, thanks to an adjacent space for events, and it\u2019s largest client, the American Hazelnut Company, but as much as there are concerns, there are also ongoing opportunities for the entrepreneurial minded.
\u00a0
Oregon has the largest production of hazelnuts in the US market\u2014over 90%. Hazelnuts are delicious, but not as perhaps popularly known as perhaps cashews or peanuts. Think that chocolatey concoction that is Nutella. That\u2019s hazelnut territory. Back in the Midwest, where hazelnuts have grown for hundreds of years in the wild, a new market is growing, thanks to the American Hazelnut Company.\u00a0 For example, Oregon is an \u201c8\u201d\u00a0 (milder) growing zone, the Midwest, a 4.5.\u00a0 The variety of plants that produce so much in Oregon won\u2019t produce the same, or survive, here.\u00a0 The wild nuts indigenous to Wisconsin are not easily harvested, and are smaller.\u00a0 Going forward from the wild Midwest hazelnut, to the larger, more abundant variety that can handle this weather, comes from a bit of agricultural cross hybridization.\u00a0 From there, plants need to be planted and nurtured and harvested.\u00a0 With enough plants in the ground, there is then enough raw material for product.
\u00a0
American Hazelnut Company organized in November of 2014.\u00a0 It originally had 10 grower investors, now have 26 (in the upper Midwest)\u00a0 Iowa\/Wisconsin, Minnesota\u2014as well as New York to Oklahoma.\u00a0 Product is being distributed and developed.\u00a0 More plants are growing, more outlets are selling.

\u00a0
Entirely too many people here that don\u2019t know what is possible, and have lost the confidence they can make things happen

I asked Brad what motivates him.\u00a0 His response, \u201cIt is the fun of building something, seeing it work, have people say, \u2018Oh, that\u2019s cool!\u2019\u201d\u00a0 The biggest reason he points to all this effort is \u201ca classic case of arrested social development\u201d.\u00a0 He is still a kid at heart in many aspects.

Kickapoo Culinary Center
16381 Hwy 131
Gays Mills, 54631
(608) 485-3413
<\/span>

\"\"<\/a>

Nutella is a registered trademark of Ferrero USA<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

By: Julia Henley – EXPANDING A MARKET\u00a0It is important to reflect on what can happen, just with the efforts of one person.\u00a0 For instance, without the Kickapoo Culinary Center, the American Hazelnut Company just might not exist, and new products for hazelnuts (flour, oil, seasoned nuts as snacks) might notContinue Reading<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":4715,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_expiration-date-status":"","_expiration-date":0,"_expiration-date-type":"","_expiration-date-categories":[],"_expiration-date-options":[]},"categories":[36,72],"tags":[],"yoast_head":"\nBusiness & Resiliency - Kickapoo Culinary Center - A New Era In The Driftless Driftless Area Magazine<\/title>\n<meta name=\"description\" content=\"Business & Resiliency - Kickapoo Culinary Center - A New Era In The Driftless Driftless Area Magazine\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/driftlessareamag.com\/unicdn\/2021\/03\/19\/business-resiliency-kickapoo-culinary-center-a-new-era-in-the-driftless\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Business & Resiliency - 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