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Serving Lutz since 1964 and Pasco since 1981.
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One Stop Shop

Check out this drive-up food fair

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You can indulge in locally baked goods and gourmet specialty items from the comfort of your car and help small businesses — during the drive-up SMARTstart Vendor Fair.

The event will be on Oct. 29 from 11 a.m. to 2 p.m., at the UF/IFAS Pasco Extension One Stop Shop, 15029 14th St., in Dade City.

Lanky Lassie’s Shortbread, Superfood Bakeshop, Chef Sweets – Luminous Sweets, Nutoriously Good and other local incubator businesses will be ready with their most popular offerings – ranging from shortbread to organic, gluten-free items packed with superfoods, according to a news release from Pasco County.

Just drive up and you’ll receive online menu access to place an order that will be delivered to your car.

The event is being co-hosted by UF/IFAS Pasco Extension and the Pasco County Economic Development Council Inc.’s SMARTstart program.

Published October 28, 2020

Pasco Extension gets a new home

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Pasco County Extension is operating out of a new building at the Pasco County Fairgrounds.

The organization, which operates under a partnership between the University of Florida/Institute of Food and Agricultural Sciences and Pasco County, also has adapted its programming to provide services during the COVID-19 pandemic.

Whitney Elmore enjoys her new office at UF/IFAS Extension Pasco County. She said most programming is being done online now, but things will change once the threat from COVID-19 subsides. (B.C. Manion)

Dr. Whitney Elmore, director of UF/IFAS Pasco County Extension, recently provided a tour of the new office to a reporter from The Laker/Lutz News.

The 6,400-square-foot facility is a massive upgrade from the Extension’s old office. It features a large, open classroom area — with the potential of adding a sliding wall, to convert the space into two rooms. It also has a small kitchenette and several offices.

“It’s a fantastic new opportunity, not only for the team, but for the citizens — to be able to come here and enjoy it —  a very functional space,” Elmore said.

The new office, which opened in June, was about five years in the making.

It was constructed through a $1.1-million state grant combined with $244,000 in funding from Pasco County and $197,000 from the Pasco County Fair Association. The fair association applied for the state grant, which required local matching funds.

“Now, we have this nice, new facility that really meets our needs, and again, is an excellent educational facility,” Elmore said.

Though the doors are open, people aren’t streaming in yet — as Extension takes precautions to prevent the spread of COVID-19, following UF/IFAS and Pasco County protocols.

Like other operations throughout Florida, the Extension office closed when Florida went on lockdown.

Then, Extension pivoted.

“We went virtual, quickly. It’s not a surprise, because that’s what Extension is, anywhere — we adjust, we’re flexible, we’re adaptable.

“Honestly, I can’t be prouder of this team. I’m not surprised, but I can’t be prouder of the team.

Receptionist Michelle Jedych loves Pasco County Extension’s new office, at the Pasco County Fairgrounds. She said it provides an inviting venue for people who are coming there to receive services.

“They just, literally, overnight, said, ‘OK, we’re not in person — which has been the standard for 100 years for Extension —  we’re going to make the best of this, we’re going to adjust and we put everything on line.

“So, they just picked up and ran with it,” she said.

Even those who were not particularly comfortable with technology made the switch.

“They knew this is what had to be done. There was not one complaint. There was not one grumble from this team,” Elmore said.

The staff stays focused.

“We are very mission-oriented. We have servant’s hearts. The public needed us in so many ways, and that shifted some, especially with what we call ‘pandemic’ gardening.

“The horticulture questions went through the roof, with people working in our community gardens. Our community gardens employees were considered essential because that’s food systems related and those continued on, not missing a beat.

“We set up dozens of online learning opportunities. We partnered with the Pasco EDC, the Sheriff’s Office, you name it, to offer a wide variety of learning opportunities,” Elmore said.

The efforts received a tremendous response.

“Just our social media engagement went up about 4,000%, in a month,” the Extension services director said.

“We had people from other countries that were tuning in. Definitely, other parts of the state. They learned about us and they also learned about Pasco County,” she said.

Extension and the Pasco Economic Development Council Inc., also work together at a facility, called the One Stop Shop, on Lock Street in Dade City. The facility has a commercial kitchen and Pasco EDC offers programs aimed at helping entrepreneurs to establish businesses, and to help existing businesses thrive.

“We had people wanting to come from Miami to use our commercial space, at our One Stop Shop, because of some of the learning opportunities. It put a spotlight on Pasco County, and not just on Extension,” Elmore said.

Concerns about COVID-19 have caused a significant reduction of in-person classes and events.

“We do have some very small, in-person, teaching events. Those typically revolve around people needing to get a license, a certification, to continue or get new employment,” she said.

The University of Florida UF/IFAS Extension Pasco County now has a new facility at the Pasco County Fairgrounds.

Some changes made to remain safe during COVID-19 will become permanent.

“At the end of the day, it’s been in a lot of ways, very beneficial,” she said.

Online programs are not only safer, they’re more convenient, Elmore said.

Extension has introduced new programming, which Elmore expects to continue on — even after in-person activities pick up.

“It opened up lines of creativity and collaboration, across program areas that we never really explored before, that just make sense now,” Elmore said.

Despite valuable changes that have resulted from COVID-19, there have terrible consequences, too, Elmore said.

“There are tremendous negatives to what has transpired. Economics. Jobs. People getting sick and dying.

“We have experienced that loss in our Extension family. Dorothy Moore, she was one of our master gardeners. She passed away in July, in Dade City.

“That was a hard hit for us. Emotionally, that took a toll,” she said, plus it required Extension staffers who had been in contact with Moore to quarantine for 14 days.

Published October 07, 2020

Learning to prepare delicious, healthy jam

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Dade City’s One-Stop Shop recently held a class on how to produce and preserve canned strawberry jam.

The art of canning involves preserving foods in jars, to keep them safe for eating for long periods of time.

Rachelle Colon, left, and Nancy Robbins pour out their sweet, homemade jam into jars to enjoy later. (Brian Fernandes)

The class, at the One-Stop Shop in Dade City, was presented by the University of Florida-Institute of Food and Agricultural Sciences (UF/IFAS) Pasco County Extension.

LuAnn Duncan is a UF/IFAS instructor who explained how to properly can strawberry jam and reduce the chances of contamination.

“Bacteria grows and it can grow on the food. It can grow in your refrigerator. It can be transferred from your hands,” she said.

“Anything that’s a low acid food is considered a high risk,” Duncan added.

Fortunately, strawberries have high levels of acidity, which helps deter bacteria from building up.

When placed in a jar, low acid foods should be boiled to at least 240 degrees Fahrenheit. Foods with a higher level of acidity only need to be boiled at 212 degrees Fahrenheit.

These ladies are measuring out their strawberry jam into jars, at Dade City’s One-Stop Shop.

Boiling jars helps to tighten the seal and remove oxygen, preventing growth of bacteria, mold and yeast, she said. Jars of varying sizes can be used to store strawberry jam.

When using 4 half-pint jars, 3 cups of frozen or thoroughly washed strawberries should be mashed down in a bowl.

Before boiling in a pot, strawberries should be mixed with pectin.

Pectin is a natural substance in fruit that gives it a gelatinous form. However, strawberries contain little pectin.

Commercial pectin in powdered form can be purchased and mixed with strawberries.

Add 2 ½ tablespoons of the pectin and 3 cups of sugar.

These components help to thicken the strawberry jam.

These ladies are hard at work while making strawberry jam at a session at Dade City’s One-Stop Shop. Attendees learned how to prepare jam and preserve it.

The mixture is then placed in a pot and is consistently stirred while boiling.

A separate pot ranging from 8 quarts to 10 quarts, should be used to sterilize empty jars before they’re filled with the jam.

A fitted, circular rack used to hold multiple jars, should be placed at the bottom of the pot.

Before boiling, a jar lifter should clench the seal of the jars, placing each one in the rack.

A temperature gauge should be used to indicate how hot the water is.

The water is preheated to 180 degrees Fahrenheit and brought to a boil after jars are submerged underneath.

The boiling should take approximately 10 minutes.

When the strawberry jam has finished boiling in its pot, the hot jars can be removed from the other pot, using the jar lifter.

Nancy Robbins, left, and Barbara Nielsen stir their pot of hot strawberry jam at Dade City’s One-Stop Shop. The class showed how to prepare and preserve homemade jam.

Each jar is then filled with jam using a funnel, and the jar’s rim is wiped before the seal and lid are fastened.

There should be a ¼-inch of headspace between where the jam settles and the jar’s lid.

The jam-filled jars are placed into the same pot rack.

Water should be 2 inches above the jars and boiled to at least 212 degrees Fahrenheit for five minutes.

This helps to tighten the seal, preventing exposure to bacteria.

Using the jar lifter, each jar is taken out and placed on a towel with at least a 1-inch space between them.

Each jar should be cooled for 24 hours before use. When the seal is detached, the rim of each jar is wiped off of any jelly, to prevent molding.

The environment for cooling should be anywhere from 50 degrees to 70 degrees Fahrenheit.

For further information on canning food items and the necessary equipment, visit the National Center for Home Food Preservation at https://nchfp.uga.edu/.

Published April 08, 2020

Culinary experts share food business advice

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People who want to start a food business — or who already have one and want to make it more successful — received pointers during a SMARTstart program recently at Dade City’s One Stop Shop.

From left: David Robbins, Michael Blasco, Brian West, Shari Bresin and Chris McArthur contribute helpful advice during a seminar on starting a food business, on Nov. 20. (Brian Fernandes)

The free program, titled “Food is the Biggest Business,” was presented on Nov. 20 by the Pasco Economic Development Council Inc.

Chef Jeff Philbin of the PPK company moderated the panel, which consisted of Michael Blasco of Tampa Bay Food Trucks; Chef David Robbins of the Harvest & Wisdom restaurant; Shari Bresin of the University of Florida/Institute of Food and Agricultural Sciences — Pasco Extension Office; Brian West of Publix Super Markets; and Chris McArthur, owner of Patriot Coffee Roasters.

The panelists took turns informing the attendees about the different aspects of the culinary world.

Building an establishment
“I think one of the most important things you could do is to vet your business idea,” said McArthur, of Patriot Coffee Roasters. “There is no substitute for having a good business plan. It is your road map to success.”

Those venturing into the food industry need an objective that’s both practical and detailed, he advised.

The coffee shop owner said he lost thousands of dollars in his company’s first year. That’s why it’s important for entrepreneurs  to surround themselves with mentors and like-minded businesspeople.

West, of Publix, said a company should understand consumer demand, in order to prosper.

“We’re not just looking for a product to put on the shelf. We’re looking for the products that our customers are after,” he said.

West said to remain competitive, a company must focus on at least two of these: quality product, customer service or pricing.

Monetary standpoint
The panelists also discussed the importance of the financial aspects of a business.

“If you’re not an accountant, don’t try to run your own books,” advised Blasco of Tampa Bay Food Trucks. “If you’re not a marketing person, don’t try to do your marketing. Understand what your strengths are and play to them.

“If you have the right accounting team with the right financials, they can show you how to put things in the name of your business and make sure you pay for things pre-tax,” he said.

Financial stability should be at the core of one’s own business, noting that some fail because they didn’t know how to handle their finances, West agreed.

However, good credit, a longstanding relationship with a bank and a solid income can boost the chance of getting a needed loan, Blasco said.

“They usually like to see a business plan that’s very thorough and very detailed, that shows you kind of know what you’re doing. They also like to see experience in the industry you’re going into,” he added.

When purchasing produce from farmers, be sure it’s of good quality, Blasco said. He also noted that while Dade City is known for citrus, because of citrus greening, peaches have become more popular for producing revenue.

The food truck industry
Blasco also offered his insights into the food truck business.

Food truck operators should never keep their food supplies at home, he said.

“It should be stored in a commercial kitchen or a commercial space that the health department or the Department of Business and Professional Regulation have access to.”

One space that’s now available for such storage is the recently renovated incubator kitchen at The One Stop Shop.

Food trucks have been allowed, since 2013, to operate outside of a commercial kitchen if it has the necessary resources, Blasco said. Those include: a fresh water supply, such as a well, that can be tested once a year, and a three-compartment sink in their truck, with hot water.

Blasco said it’s also a good idea for food truck owners to operate in different locations, to improve their livelihood.

Also, it’s important to buy a high-quality truck, he said.

These typically cost at least $40,000. If the truck is selling for $25,000, that’s probably a red flag that the truck is not up to par, he said.

Other food truck operators also can be a good source of support, he said.

“For the most part, it’s a pretty friendly culture. The other food trucks actually are really helpful. So you’ll find that networking with them makes a big difference,” Blasco said.

Healthier alternatives
Providing food that is better for one’s own health is also a key component in the culinary world.

There’s a growing trend with veggie burgers at various fast food chains, Bresin said, noting that consumers are not only vegans, but meat-eaters, as well.

“They’re (restaurants) seeing good results, they’re testing it and people are coming,” she added. “A lot of it is diet and lifestyle.”

Grocery stores, such as Publix, also are offering these alternatives, as well.

The food chain is marking tags on products that may be healthier than others, West said.

He also noted that Publix has been implementing in-store dieticians to offer customers advice on changing their diet and losing weight.

And, the term “organic” doesn’t necessarily apply to produce sprayed with pesticides, which businesses should disclose to their customers, Blasco said.

Chef Robbins said in addition to all of the practical advice, it’s important for entrepreneurs to understand why they got into the food business in the first place.

“Know truly what your motivation is, because at the end of the day, there’s going to be a lot of ups and downs — no matter how good you are, no matter how well-planned things are,” Robbins said.

Published December 04, 2019

Pasco opens first incubator kitchen

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An incubator kitchen has opened in Dade City, to promote economic development through food businesses.

The new facility is a collaborative effort between University of Florida’s Institute of Food and Agricultural Sciences (UF/IFAS)-Pasco County extension, the Pasco Economic Development Council, Inc.’s SMARTstart incubator program and Pasco County.

The kitchen was officially unveiled on Sept. 23, during a ribbon cutting at the Stallings Building, in Dade City.

Mark Richardson, Ron Oakley, Michael Anderson and Mick Hughes congregate inside the new incubator kitchen at Dade City’s Stallings Building. The kitchen is expected to support education and economic development.
(Brian Fernandes)

Pasco County Commission Chairman Ron Oakley, told those gathered, “This kitchen is going to do great things for Pasco County. It’s going to start those businesses off, and then they’re going to create jobs.”

The incubator will be operated in a renovated kitchen, where participants will  learn culinary skills and entrepreneurs will have a launchpad for new businesses.

Dr. Whitney Elmore said she had that vision in mind, when she first saw the building five years ago.

“Turning this corner out here on 14th Street, I saw this county-owned (Stallings)building sitting unused in a community that was, frankly, in need of resource development and economic opportunity.

“I saw this building’s potential to become an educational outreach center where members of the community, and all of Pasco County, could come for educational services and furthermore, empowerment,” Elmore said.

The Stallings Building, also now known as the One Stop Shop, was established in 1991.

It had been vacant when Elmore, the director for the Pasco Extension Office, came across it.

She has helped to establish the building as a hub for educational classes and food demonstrations.

The kitchen was not in a suitable condition for showing demonstrations, Elmore said.

The University of Florida’s Institute of Food and Agricultural Sciences-Pasco County Extension, recently unveiled its new incubator kitchen at the Stallings Building in Dade City.

The renovation has been three years in the making, she added.

The $30,000-project included refurbishing the oven hood, installing a built-in grease trap and new ceiling tiles. There also is a pantry closet to store dry foods and other products.

Welbilt, a kitchen equipment company, donated a stove, oven, a three-compartment sink, stainless steel counters, an ice maker, a fridge and a freezer.

“Not only did they donate that kitchen equipment that you see in there,” the director said, “they helped us figure out what needs to go where, to optimize safety and to optimize utility of the different parts.”

And Welbilt is planning to do more, Elmore said.

Oakley said the project is a “public-private partnership, working together for the betterment of the community.”

After the ceremonial ribbon cutting, guests had the opportunity to tour the newly-built kitchen.

What sets the incubator kitchen apart from other commercial kitchens, said Elmore, is that it’s open to the public to stock and preserve food.

The kitchen can be a learning space and can serve as a stock room, for a culinary instructor about to teach a class.

The storage space can be used by food trucks, too.

Those using the kitchen for storage will pay a fee.

Dan Mitchell, manager of Pasco Economic Development Council’s SMARTstart incubator program, has been involved in the project, too.

SMARTstart offers memberships so people can take advantage of the kitchen.

“When we start a new entrepreneur [as] a member, we build an action plan for them,” Mitchell explained. “If they think it’s going to take them a year to launch, we meet with them once a month, we coach them, we hold them accountable and we help them get to that launch date.”

Elmore said the kitchen will help people develop skills to be culinary entrepreneurs. She also thinks it will be an incentive for migrant workers to stay within the region.

Elmore also believes the kitchen will give people healthier food options, which will lead to fewer chronic illnesses.

The kitchen could help reduce crime, too, she said.

“We know through many different models all across the nation, and all kinds of studies, that if you offer economic opportunity, job growth development [and] educational services, that you can cut down on the crime,” Elmore explained.

And with a community garden based outside the Stallings Building, the kitchen provides a convenient space for preparing one’s own produce.

Long-term plans include starting an educational program for single mothers to become businesswomen within the food industry, as well as adding new incubator kitchens throughout Pasco County.

“That’s our goal,” said Mitchell, “to knock down the barriers to entries to starting a business, and be that launching pad.”

Commercial kitchen incubator to open in East Pasco

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An incubator commercial kitchen is expected to begin operating in September at 15029 14th St., in Dade City.

The initiative is the result of a partnership between the Pasco Extension Office, which is part of the University of Florida Institute for Food and Agricultural Sciences, Pasco County and the Pasco County Economic Development Council Inc., with assistance from Welbilt.

Welbilt, a global manufacturer of commercial restaurant equipment, has provided equipment for the kitchen. It contributed a six-burner range, a single-door refrigerator, a single-door freezer, an under-the-counter ice machine, shelving, and stainless steel work tables.

Welbilt Inc., has delivered the kitchen equipment for a commercial kitchen incubator at the One Stop Shop, in the UF/IFAS Cooperative Extension One Stop Shop Stallings Building at 15029 14th St., in Dade City. From left: Mick Hughes, Welbilt; Elizabeth Urquiola, UF/IFAS; Steve Flook, Welbilt; Dan Mitchell, Pasco EDC; and, Michael Anderson, Welbilt. (Courtesy of Pasco Economic Development Council Inc.)

“They have been working with us, very closely, as an excellent partner, and we do appreciate that donation of equipment from them,” Dr. Whitney C. Elmore, director of the Pasco County Extension Office, told members of the Pasco County Commission at a meeting last month.

“They’ve worked closely with us, with facilities from Pasco County, to retrofit an older commercial kitchen space in that building, which has been actually fantastic,” Elmore added.

The new kitchen “is going to open up a lot of opportunities for us and the community,” Elmore added. It will be operating out of the One Stop Shop, located within the Stallings Building in East Pasco.

Dan Mitchell, program manager for Pasco EDC’s SMARTstart Incubator Program, said the updated commercial kitchen will be used for community classes and by SMARTstart.

“It will be used for our members who might need to use it to launch their food businesses,” Mitchell said. “They’ll be able to do a little bit of production out of there, if they’re one of our incubator members, as well as collaborate with local growers, local chefs, other food entrepreneurs.

“So, it will really be a space that will hopefully foster some food innovation, some excitement around food business in Pasco County. There’s a lot of that bubbling under the surface,” he said.

For instance, the kitchen makes it possible for a family living in the area to lease a garden plot for free, grow some vegetables and make a product they could sell at a farmer’s market.

“Once a business needs to grow beyond a farmer’s market, we have all of our SMARTstart programs, like co-starters, our microloan program, and everything else to support entrepreneurs,” Mitchell said.

The Pasco EDC offers a host of programs aimed at helping businesses grow, at whatever stage they happen to be in, Mitchell noted. And, Pasco County has incentives aimed to attract high-wage jobs to the county.

The idea of creating the incubator kitchen resulted from talks involving a variety of stakeholders, including the Pasco EDC, the Extension Office and others, Mitchell said.

“What we noticed is there’s a lot interest in food businesses. There’s a lot of agriculture in Pasco County. There’s citrus, beef, kumquats, blueberries out East. Then out West we have some breweries and some seafood production. And, one of the things that we don’t have, however, is a good local distribution model, where food can get from these different producers to our local restaurants,” Mitchell said.

But, he added, “there’s not a good easy way for these people to connect.”

“It became apparent that it would be nice if we had some kind of food hub. So, the Pasco EDC decided to go ahead and host what’s called its Food Hub Task Force.”

The group meets monthly, with the aim of creating a model that will encourage food-related partnerships and generate jobs, he said.

The commercial kitchen opens the door to new possibilities, Mitchell said.

“If you produce the food in your own home, you’re not allowed to sell other than direct to consumer. If you produce in a commercial kitchen, you’re suddenly allowed to do a lot more,” he explained.

A ribbon cutting to celebrate the incubator kitchen is planned for Sept. 23 at 2:30 p.m.

Another event has been planned, as well, to help explore the possibilities the new kitchen is creating. That event is set for Nov. 20 and has been dubbed, “Food is the Biggest Business.”

“We’re going to have four or five food entrepreneurs that are already successful. Maybe a successful restaurateur, maybe a food truck guy, maybe a celebrity chef. Those types of people,” Mitchell said.

“It will be open to anyone interested in those types of businesses, from any direction,” he said, and, it will give people a chance to know others who share an interest in the food industry — from a variety of perspectives.

From there, who knows?

“It really comes down to each individual entrepreneur and what their dreams are,” Mitchell said.

But, whatever path they choose to pursue, chances are Pasco EDC will be able to help them along the way, Mitchell said.

Published July 10, 2019