August 2025

First, we want to begin by thanking all of you for being part of our Center's community since we opened in late 2023. The number of partnerships, programs and initiatives that have grown in these two years has shown the great momentum that exists in local and regional farm and food enterprises in our region. Unfortunately, CSU received a modification letter from the USDA in July 2025 requesting that the Northwest Rocky Mountain Regional Food Business Center cease any new activities under this award with a timeline to wrap up current programs by September 15th.  

Fortunately, we were given an exception for the Business Builder awards. The Northwest and Rocky Mountain USDA Regional Food Business Center (RFBC) was fortunate to reward over 130 farms and food enterprises with Business Builder grants, and will remain open to honor those commitments.

Since we cannot develop any new programs or funding offers, we will use this newsletter primarily to share stories about our Biz Builder program, but also, link you to our partners for the programs they are continuing with their own organizations.

Dawn Thilmany, Colorado State University



The Wyoming RFBC team launched their Startup Business Builder grant program in 2024 with the stipulation that applicants participate in a free, six-part educational series entitled Market Course: A Guide to Selling Wyoming Local Foods, hosted by the Wyoming team and University of Wyoming Extension. The Market Course’s final session was in March of 2025, followed by the Wyoming Startup Business Builder grant application deadline shortly thereafter.

Of the Wyoming Startup Business Builder Grant applications submitted, 24 projects were awarded funding for a total of approximately $313,000. Applicants could apply for up to $15k in funds intended to assist these Wyoming local foods producers and food businesses to expand their post-production operations. Use of funds through the proposed projects varied widely from the purchase of cold storage equipment to hiring marketing consultants for company rebranding.

The Wyoming Startup Business Builder grant awardees met virtually for the first of four follow-up meetings on July 9th where they asked questions about the reporting process and fund delivery for their grants as well as shared their project overviews with their fellow producers and food-makers.

Carol Stoltenburg was among those who volunteered to share with the group around her proposed project. Carol is the owner/operator of Branch and Vine Herbs, a storefront market in Buffalo, Wyoming. 

 “Buffalo is about 30 minutes away from many local products…and so one of my project areas was to get a merchandising refrigerator and freezer. These two pieces of equipment will really help me be able to start selling local beef and pork and lamb and just a lot more dairy products. I have a lot of people lined up and I want to start selling to them. I’m really excited because, you know, I hear from my customers all the time about how they’re so happy that the store is here and they don’t have to drive all the way up to Sheridan or go out to Gillette to get the things that they need. They can get bread, they can get fruit, they can get milk, eggs, all of that stuff at my store- so yeah, I’m just really excited to expand…It’s a small store now, but I want to keep growing,” Stoltenburg said.

Noriko Tenhulzen of Pure Oats in Powell is using her grant to boost visibility and expand online sales—purchasing branded signage for farmers’ markets and hiring a consultant to help establish sales channels on Amazon.

Despite receiving the news that the Northwest and Rocky Mountain Regional Food Business Center is being terminated, the Wyoming team is excited to support these businesses through the Business Builder grant program and is proud that the NWRM Regional Food Business Center is having such a significant impact on Wyoming’s rural food businesses.

With support from the Northwest and Rocky Mountain Regional Food Business Center, 43 Colorado Business Builder grantees are making significant strides in strengthening local food systems. To date, $300,962 in grant funding is helping pave the way for more resilient and connected communities across the state.

Community Agriculture Alliance – Yampa Valley Foods (Steamboat Springs):

Expanded retail and freezer space is helping connect 80+ regional producers—including 9 from Moffat County—to local consumers. A new bulk sales initiative is underway, with producer input guiding efforts to supply schools and restaurants. Two commercial freezers have been installed, and local marketing is ramping up to support a 25% sales increase by 2025.

GoFarm (Jefferson County):

Supporting nearly 80 small and underinvested farms, GoFarm's Local Food Share program has already served 465 households in 2025. With help from a newly hired Program Assistant, outreach has expanded through radio, school flyers, print media, and community events—boosting both farmer incomes and access to healthy, local food for SNAP and food-insecure families.

Uncompahgre Farms (Montrose County):

This Hispanic- and Native American-owned regenerative farm quadrupled its dairy production with new equipment and livestock, expanding to 200 gallons of milk weekly. A 24/7 farmstand now offers nutrient-dense, SNAP-eligible foods. Educational farm tours and workshops are next, enhancing community connection and food literacy.

Ferment Culture (Fort Collins):

By transforming surplus produce from six regenerative farms into nutrient-rich ferments, Ferment Culture reduces food waste and supports farm viability while fostering community resilience.

Hearty Provisions (formerly East Denver Food Hub):

A new name, fresh branding, and relocation to a larger West Denver warehouse have led to $25K in new institutional sales. Focus areas now include SEO, delivery branding, social media, and staffing to expand their impact and support for small- to mid-sized farms.

Twelve standout food and agriculture startups from across Colorado have been selected to compete live at the 2025 Colorado Food & Agriculture Collision Pitch Competition hosted by the Northwest and Rocky Mountain Regional Food Business Center, where they’ll present bold ideas in a fast-paced, high-energy showcase.

Finalists include Rooted Broth, Crème d’Yvoire, Grabella's, Bombitas, Little Sistas Treats, Snowmelt Sauces, Trailhead Cookie Company, Pax Farms Mushrooms, Pastificio, Horizon Verjus, Good Juice, and Leemu.

These emerging businesses will compete for over $20,000 in total prizes, including $5,000 for first place, $3,000 for second place, $1,500 for third place, and over $10,000 in in-kind support such as business resources and mentorship. A special $500 Seedling Success Enterprise Award will also recognize an early-stage business showing exceptional potential.

In addition to the live pitch competition, attendees can take part in the Resource Rally, network with industry leaders, and enjoy tastings of innovative local food and beverages. Tickets are $25 and include appetizers and one complimentary drink. Open to the public, this event invites both industry professionals and food enthusiasts to celebrate and support Colorado’s next generation of food and agriculture innovators.

Although the USDA has ended funding for all Regional Food Business Centers (RFBCs), including the Northwest Rocky Mountain Center, our teams and partners remain committed to the work. Our Connecting and Scaling Food Entrepreneurs team share recent wins at the Fancy Food Show, Shared Kitchen Summit, and Shared Kitchen 101 Workshops:

• Fancy Food Show

• The Connecting and Scaling Food Entrepreneurs team supported four cohorts—representing a total of 30 small food businesses—to exhibit in the Incubator Village and Startup Pavilion. These entrepreneurs had the opportunity to showcase their products to buyers, distributors, media, and potential partners, resulting in new deals and business growth.
• Farnosh Family of Sun Ghee formed a relationship with an account that now currently makes up 40% of her business. 
• Beverly Karns of Tempo Granola now sells in Central Market/HEB, Harmons, and King Soopers.
• Tony Wilson landed a feature in Forbes for his company, Papa Tony's Hot Sauce. 

• Shared Kitchen Summit 2024

• With support from RFBC funding, the team enabled 18 shared kitchen operators to attend the Shared Kitchen Summit in New Orleans. There, they received valuable technical assistance from industry leaders, built connections with fellow operators, and developed actionable plans to strengthen and grow their kitchen operations.

• Shared Kitchen 101 Workshops



• The team hosted both virtual and in-person Shared Kitchen 101 Workshops across all six states in our region, reaching over 120 individuals interested in opening or operating a shared kitchen in their community. These workshops laid a strong foundation for establishing shared kitchens as vital infrastructure for supporting small food and farm businesses and strengthening local food ecosystems.

As co-lead of the Connecting and Scaling Food Entrepreneurs Team, The Food Corridor helped invest over $450K in 16 shared-use kitchen projects across six states, strengthening infrastructure and food access for small businesses.

Their impact includes connecting 48+ companies with national buyers, hosting shared kitchen workshops, and supporting hundreds of entrepreneurs through programs like Getting Your Recipe to Market and the Meaningful Marketplace Podcast.

Looking ahead, they’re launching KitchenEDU — a new learning and resource hub for shared kitchen operators — to keep momentum going and ensure these vital spaces remain at the heart of local food systems.

Barn Owl Bakery, a grain-forward bakery and farm in the San Juan Islands, is taking a bold step toward regional food resilience thanks to Business Builder Grant support from the Northwest and Rocky Mountain Regional Food Business Center.

Barn Owl is leading a feasibility study to explore the development of a mid-scale island grain hub — a facility that could clean, dry, store, and mill local grains. As grain acreage on the islands expands, so does the need for shared infrastructure. This study, developed in partnership with Still Light Farm and the San Juan Ag Guild, will assess demand, potential users, and operating models for a community-based grain hub that could support multiple island farmers.

This project represents a key step toward strengthening food sovereignty, improving soil health, and supporting small grain producers across the region.

The Wyoming team assisted Slow Food Wind River, and its Meadowlark Market & Kitchen, alongside the Wyoming Department of Agriculture's Consumer Health Department to host an egg grading certification course in central Wyoming. Over 100 eggs were graded by each of the six class participants. Meadowlark Kitchen in Lander, Wyoming is now a certified as a shared-use egg grading facility and a local egg producer certified three of its staff grade eggs in it. Class participants learned best practices and food safety in handling and storing eggs, and how to accurately grade eggs based on the quality factors of shell, air cell, white and yolk.

Funding provided by:

Center Leads: Colorado State University, Oregon State University

Regional/multi-state: Tahoma Peak Solutions, Network of Incubators and Community Kitchens (The Nick), Niche Meat Processor Assistance Network, Rocky Mountain Farmers Union, Luna Bird, The Food Corridor

Colorado: Colorado Department of Agriculture, Colorado State University

Oregon: Oregon Department of Agriculture, Oregon State University Food Innovation Center, Oregon Community Food Systems Network, Oregon Food Hub Network

Idaho: University of Idaho, Idaho Department of Agriculture, FARE Idaho, Future Roots, Arrowleaf Consulting Group

Montana: Montana Department of Agriculture, Montana State University

Washington: Washington State University, Washington State Department of Agriculture

Wyoming: University of Wyoming, Central Wyoming College

USDA: Ag Marketing Service Collaborators and NW-Rocky Mountain Regional Coordinator

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