Extension’s Local, Regional & Safe Foods team would like to welcome Kamreon Riley as our summer 2023 intern for the Veggie-to-Value Food Entrepreneur Bootcamp! Kam is an incoming senior at the University of Arkansas in Fayetteville where he majors in Food Science. He began working with the program in May. Kam will work with Veggie-to-Value clients through July 27th by conducting client intakes, processing test batches of initial recipes, advising on changes to recipes, assisting clients in the kitchen, maintaining records, and much more.
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