Why is “Organic” branding useful for restaurants? Perry Raso, owner of Matunuck Oyster Bar will give an introduction about organics and the restaurant business. Tim Cheng, a 10+ year certification specialist from California and manager, will talk about why the “organic” brand matters especially now with valuable USDA cost-share incentives. Eva Agudelo, the founder of Hope’s Harvest RI will discuss the importance of gleaning, a farm-based food recovery solution that strengthens our local food system. The event is free. An optional “tasting” is available on the farm (post workshop) with 3 types of oysters and champagne at $15/person.

Please RSVP nofari@live.com by 9/2/21 for the tasting.

Register here.