Scaling Up Artisanal Food

How Big Is Too Big?

Mon Jan 20, 2014
San Francisco Ferry Building
6pm - 8pm
Restaurants, Food & Drink Event/Festival


America has a growing appetite for handcrafted gourmet food products. With this high demand, small-scale food producers often wrestle with questions of growth. How big can they get while remaining true to their values and maintaining the quality of their product? Has the word “artisanal” lost its meaning in the marketplace? How can one identify responsible small businesses that use authentic ingredients and value craft and transparency? Join CUESA, Kitchen Table Talks, and the Good Food Awards at the Ferry Building for a panel discussion with three successful artisan food producers who have found their way in the expanding market. The panel will be followed by a reception with refreshments generously provided by Bi-Rite Market.

Elias Cairo, Salumist, Olympic Provisions
Sue Conley, Co-Founder, Cowgirl Creamery
June Taylor, Founder, June Taylor Company

Moderator: Marcie Coburn, Executive Director, Food Craft Institute.

Admission: $5 (no one turned away for lack of funds). Space is limited.
Location: Port Commission Hearing Room, 2nd floor of the Ferry Building (Embarcadero at Market St.), San Francisco



  1. San Francisco Ferry Building
    One Ferry Building , San Francisco, CA