SOUTHERN OREGON COAST RURAL TOURISM STUDIO CULINARY & AGRITOURISM WORKSHOP Wednesday, March 22, 2017 Bandon, OR

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1 SOUTHERN OREGON COAST RURAL TOURISM STUDIO CULINARY & AGRITOURISM WORKSHOP Wednesday, March 22, 2017 Bandon, OR TRAVEL OREGON STAFF Alexa Carey, Destination Development Specialist Elena Vizzini, Destination Development Coordinator Kristin Dahl, Vice President of Destination Development Jordan McCauley, Destination Development Coordinator ATTENDEES Allison Richards, Cardinal Services, Inc. Brian Kraynik, Prosper Landing Cassie Bouska, Oregon State University Extension Service Cassie Bouska, OSU Extension Cathy Boden, Curry Watersheds Partnership Courtney Flathers, OSU Sea Grant Dana Nichols, Greater Bandon Association Dave Lacey, OCVA Deborah Yates, Reedsport Main Street Program DeeDee Murphy, Reedsport/Winchester Bay Chamber of Commer Fiona Bai, Port of Coos Bay Harv Schubothe, Greater Bandon Association Jason Kral, Swampy Acres Jennifer Groth, Southwest Oregon Regional Airport Jerry Schneider, Coos County Foster Parent Association Jessica Lloyd-Rogers, LUEDF Jim Seeley, Wild Rivers Coast Alliance Julie Miller, Bandon Chamber of Commerce Julie Huff, Coquille Watershed Association Katherine Hoppe, The Mill Casino Hotel & RV Park Kathleen Dickson, Eat Fresh & Local Action Team Kathryn Simonetti, Coquille Chamber of Commerce Kay Claybourn, Native Species Center at Powers High School Linda McCollum, City of Reedsport Linda Phillips, Port of Bandon Lisa Crockett, SW OR Workforce Investment Board Marcie Nunnelly, Comcast Spotlight Marie Simonds, Wild Rivers Coast Alliance Marty Giles, Wavecrest Discoveries Mary Urban, Coquille Chamber of Commerce Melaney Dunne, Coquille Watershed Association Melissa Cribbins, Coos County Michelle Martin, NeighborWorks Umpqua Nancy Evans, City of Bandon Shaun Gibbs, South Coast Development Council, Inc. Sheli Roe, Lakeside Chamber of Commerce Stacy Gavette, The Oregon Connection Timothy Scahill, Wild Rivers Coast Alliance & Bandon Dunes Golf Resort Twila Veysey, Bayside Coffee Zach Flathers, Confederated Tribes of Coos, Lower Umpqua, and Siuslaw Page 1 of 8

2 The following notes are intended to be supplemental to the presentations. For full program information and presentations visit Industry.TravelOregon.com/SouthernOregonCoast. RECAP: CONNECTIONS MADE FROM EVENING NETWORKING EVENT MARCH 21ST Highlighted a gap that Chucks Seafood does not actively distribute restaurants, surfaced a need for a local distribution or food hub Learned about more farms in the Northern region of Coos County interested in participating in the expanded Wild Rivers Coast Farm Trail Understand all the activities that McHaffey Farms has on property Understand that rural areas can be known for locally sourcing food (it s not just the urban areas that are doing this) GROUP INTRODUCTIONS Q: What do you want to get out of this? Better grasp of landscape of food and farm, fishery in the area Understand gaps and farm products are needed in the area and will use farm to create these experiences Working on building a fresh coffee roasting outfit in Charleston Learning more about land use policies Learn more about issues and challenges that businesses and communities are facing with creating new product and how we can solve those challenges. Identify projects for short term to work on collaboratively Want to develop farm property to allow visitors and create a new business on farm. Learn from this workshop and bring to local businesses that could not attend today Increase connections from Curry County with Coos and SW Douglas to create a region of opportunities around Culinary and Agriculture Educate people on the resources that exist through OSU Extension agents More awareness of tourism assets of Lakeside Learn how to grown herbal medicine business by incorporating tourism element Q: What do you want to see impacted in the region? Create a bookable product of culinary tour of Old Town Bandon Increase access and knowledge visitors have about experience in local food and farms Locals learn more about what s available Create a sustainable model for the WRC Farm Trail and extend to North Coos County and Coastal Douglas Create built infrastructure needed to access farms Remedy supply chain so more restaurants cafes and stores are carrying local produce More international influence on cuisine and use of worldly flavors in restaurants Create three prong system of growers, markets and distributors / food hub with cold storage, transportation, processing and packaging, etc. Page 2 of 8

3 Create more wholesale avenues for producers that creates a reliable income (look at Amy s Kitchen as a potential wholesale opportunity) For hands on and live demos for visitors and locals to learn about agriculture in the region More communication (such as signage, brochures, etc) on how to access experiences Cranberry costs would go down! Streamline land use planning and policy for agritourism statewide Keep this group from continuing to meet on a regular basis to share success, continue connectivity, and address road blocks Strengthen and promote network of Century Farms for people interested in heritage and agritourism Collaborative group together to address signage and wayfinding for all communities off of 101 Local slaughter house in Coquille to be USDA certified USING CREATIVE COLLABORATIONS TO CREATE A NEW CULINARY OR AGRITOURISM EXPERIENCE Participants formed small groups and were asked to pull five different tourism assets (lodging property, restaurant/brewery/winery, food/drink producer or retailer, tour operator, or event) and challenged to create a new experience out of a create collaboration among the five assets. 1. Coastal Infusion Culinary Event at Water s Edge Farm - Event hosted at Water Edge Farm, participants will take seafood and food from the farm and infuse with Coffee from Bayside and sprits from Stillwagon to enjoy a unique meal 2. Coos Bay Farmers Market Basket - During the Wednesday Farmers Market in Coos Bay, shoppers can purchase a basket with coupons for different market vendors and local businesses to create a meal. They will then take full basket to Black Market café and the owner/chef will prepare a meal 3. Iron Chef: Southern Oregon Coast! Old Towner B&B would send guests out to local food/drink retailers to gather ingredients using $50 cash. They will bring back to B&B and aa Oregon Coast Culinary Institute student will cook meal for guests. Event will be promoted through OCCI and the B&B and will be filmed online and used as promotion/pr for both partners 4. Reedsport Gourmet Event: Local chefs invited to participant and will prepare local seafood from Bandon Fish Market and herbs from Dragonfly Farms, along with other local food/drink producers/retailers. Attendees will vote on winner. Will become an annual event with different chef producers each year. 5. Day at the Docks: Monthly event at the Charleston docks to meet fishermen, will feature local tales and stories and history from fisherman and include a walking tour of uncommon seafood (seaweed, less popular clam) and information on how to harvest/prepare. Page 3 of 8

4 6. Fall Festival at McHaffey Farms: Will include an outdoor concert on with local talent (help sourcing talent from Seven Devils) Pumpkin beer from Seven Devils, and cheese making and canning/preserving demos from OSU Extension 7. Most of the Coast Frisky Whisky Brunch: Build your own seafood omelets using local ingredients from the pop up farmers market in Bandon, special breakfast beer from Bandon Brewing and spiked Bayside Coffee with Stillwagon Distillery spirits. GROUP OBSERVATIONS FROM ACTIVITY: OSU extension office currently does cooking demos and hosts demos at farmers markets Recipe cards are offered through some of the CSA and food preveyours but the cards are not at valuable as showing people how to prepare Opportunity: Educational videos on how to cook/prepare unusual foods created through OSU Extension? Challenge: Need to look at legality and regulation components to execute these collaborative concepts (food handling/service, safety, etc.) During activity, the groups picked a lot of the same places because we know and are comfortable with, but there are likely other locations or lesser known partners that could add a lot more to the experiences. Group liked the incentives and coupons to entice people to explore out beyond the initial experiences. GAPS AND OPPORTUNITIES After completing the above exercise and analyzing a regional map of culinary & agritourism (lodging property, restaurant/brewery/winery, food/drink producer or retailer, tour operator, or event), participants noted the service gaps and opportunities both regionwide and in individual communities. Region Wide Dining: farm to table dining, ocean/river to table dining, brunch service, DIY culinary experiences, ethnically diverse restaurants, Monday-Sunday dining options, food trucks, ale trail, locally sourced menu items Agritourism: U-pick farms, farm trails Tour operators: mushrooming guide, hunting/fishing guide paired with culinary education, shuttle tours, bay cruise Regional marketing efforts Wayfinding and destination signage Interactive map Customer service training Local USDA slaughter house Local wholesale distribution center Page 4 of 8

5 Locale Specific Reedsport/ Winchester Bay/ Lakeside: local farm and seafood distribution to stores and restaurants, forage tours, farm trail Coos Bay/North Bend: fine dining seafood, outdoor seating, farm to table, brewery, Prefontaine Trail Charleston: ocean/river to table dining, dockside dining, community kitchen Coquille Valley: healthy restaurants/fast food options, event/group dining spaces, local wholesale agricultural products, increase lodging establishments, farm stays Bandon: Ocean/river to table dining, brunch service, farm stays/farm camping, partnership with South Counties, increase bike tourism Port Orford: Fishery access, educational facility near dock, ocean/river to table LUNCH PRESENTERS: Kevin & Tara Shaw and Nicole Malloy, Coastal Mist (Bandon) Coastal Mist nd Street, Bandon, OR tara@coastalmist.com Chocolate boutique and catering business, make everything from scratch and source as much from their own property then from the region then nationally. Chocolate though is just about the only thing sources internationally (from Belgium) Located to Southern Oregon Coast from Portland 8+ years ago to build business Added a charcuterie operation but is not for sale at business, use products in pastries and dishes, working on regulations with health department for resale. Building a small micro farm at home with fruit and nut trees and bushes Created local berry and chocolate dipped marshmallows with local berries, asked by ODA to pitch to Chinese buyers. Page 5 of 8

6 LAND USE, POLICY AND PERMITING Q&A Participants surfaced their questions with Policy expert, Erika Polmar, with Plate & Pitchfork (and Policy Action Team Lead for the Oregon Agritourism Network). Erika Polmar Q: Can I serve food on my farm in Coos County? A: You may serve food at special events (these may require permits) but you may not open a cafe at your farm or farm stand. Q: In Coos County is an farm stay on EFU land legal? A: A farm stay may be possible but in order to make that determination you ll need to see your planner and explore the possibility. Be sure to talk to them about creating this business as a home occupation." Q: How can I permit for a B&B on a farm in Coos County? A: Again this very much depends on the specifics of your property, existing structure, and the size and scope of your business. Q: Is camping on 20 acres or above EFU blueberry farm land legal? A: You ll want to talk to your planner about the possibility of creating a park space that could offer camping on your land. Effluent is always a concern so keep that in mind as you re thinking through placement and process. Q: What about creating new rules/regulations with your planner? A: Planners are not in a position to create new rules or regulations but they are very creative and finding solutions and they may be away of a code that could serve your purpose that you haven t heard about here. If you have issues with your code and planning department you can voice concern with your county commissioners and a rule change may be an option but ABSOLUTELY call your planner first and make as much headway as possible. Q: If I want my county (Curry County) to adopt SB960 how do I go about starting that conversation? A: Ask planner: I m curious to know why our a county has chosen not to adopt this code? Is there a way I can be involved to advocate for adoption? Common reasons why is because they don t have resources for countywide update. This is where involvement from a county commissioner can help with garnering support and resources for an update. NOTE: County planners statewide meet often and share practice and resources. If you find a business in another county that has an agritourism venture that you want to recreate in your county ask that business about their planning process and who they worked with from county planning office perhaps you can facilitate an introduction that would be beneficial. Page 6 of 8

7 RESOURCE PARTNERS: WHO S IN THE ROOM? The following is a list of workshop participants who represent organizations that support or offer resources for culinary & agritourism related businesses. Workshop attendees had the opportunity to network with these individuals during the program. List is provided here for future reference. Business Support Services (Business Planning) Shaun Gibbs, South Coast Development Council, Inc. (Business Planning) Miles Phillips, OSU Extension (Staffing) - Allison Richards, Cardinal Services, Inc. (Marketing/PR) - Nancy Evans, City of Bandon and Bandon Little Farmers Market (Marketing/PR) - Marcie Nunnelly, Comcast Spotlight (Web Development) - Timothy Scahill, Wild Rivers Coast Alliance & Bandon Dunes Golf Resort Economic Development and Funding Julie Huff, Coquille Watershed Association Linda Phillips, Port of Bandon Fiona Bai, Port of Coos Bay Linda McCollum, City of Reedsport Deborah Yates, Reedsport Main Street Program Dana Nichols, Greater Bandon Association Michelle Martin, NeighborWorks Umpqua Agricultural Education/Expertise Cathy Boden, Curry Watersheds Partnership Kathleen Dickson, Eat Fresh & Local Action Team Nancy Evans, City of Bandon and Bandon Little Farmers Market Cassie Bouska, OSU Extension Destination Marketing/Management Organizations / Visitor Services Dave Lacey, Oregon Coast Visitors Association Julie Miller, Bandon Chamber of Commerce DeeDee Murphy, Reedsport/Winchester Bay Chamber of Commerce Mary Urban, Coquille Chamber of Commerce Sheli Roe, Lakeside Chamber of Commerce RJ Brenner, Coos Bay/North Bend Convention and Visitors Bureau Katherine Hoppe, The Mill Casino Hotel & RV Park Page 7 of 8

8 PROJECT CONCEPTS BRAINSTORM & PRIORITIZATION Participants formed small groups to brainstorm project concepts for a regionally collaborative project that would catalyze Culinary & Agritourism development region wide and could be accomplished in 1-2 years using the matching grant funding as part of the Rural Tourism Studio. Participants voted to prioritize the following project concepts. 1.) Expand WRC Farm Trail to Coos/Douglas (20 votes) Incorporate sea element Develop a farm/food trail passport system to incentive more visits Deliver annual trainings on statewide agritourism standards 2.) Establish S. Oregon Coast Agritourism Action Team (8 votes) Partner with the Statewide Oregon Agritourism Network on policy and advocacy (host future statewide network meeting) Lead organization to pull together farms interested in agritourism 3.) Create a resource guides for fishing and aqua cultural experiences (7 votes) Communicate fishing access, seasons and permitting Include list of local support businesses (fishing tours, bait shops, etc.) 4.) Survey agriculture of what is grown regionally and if farmers are interested in participating in agritourism (6 votes) 5.) Incorporate more agritourism experiences in Coos County visitor guides (5 votes) 6.) Create an event that features multiple agritourism establishments on farm trail (like Ireland case study) (4 votes) 7.) Expand guided tours (recruit current operators or aspiring entrepreneurs) (3 votes) 8.) South Coast Dining Month (2 votes) 9.) Business development services to help farms monetize agritourism concept (1 vote) 10.) Create a first stage processing facility (for organic buyers) (1 vote) Page 8 of 8