|The College of Food, Agricultural, and Environmental Sciences (CFAES) Center for Cooperatives seeks a collaborative, organized, and goal-oriented individual to serve as a cooperative development specialist and to contribute to the applied research, teaching, and Extension functions of the Center.
|For questions, please contact Hannah Scott at email@example.com or Beth Rigsby at firstname.lastname@example.org.
The Ohio State University is an equal opportunity employer.
The CFAES Center for Cooperatives staff will be leading a session on Friday, February 25 during the 18th annual West Virginia Small Farm Conference being hosted online by the West Virginia University Extension Service. The FREE virtual conference is being held February 21-26. The WVU Extension Service Small Farm Center felt strongly that the event should be free this year due to the economic situations that individuals may be facing due to the continued pandemic.
The Center for Cooperatives session, Cooperative Solutions for Farmers and Rural Communities, will be at 11 a.m. Friday, February 25 and focus on how farmers and communities can come together to develop solutions using the cooperative business model to meet their common economic, social, and cultural needs. “Participants in our session will learn about ways cooperatives can benefit rural communities and see actual examples of cooperation in rural communities,” said Joy Bauman, Cooperative Program Specialist.
Through the conference, WVU Extension aims to support West Virginia’s 23,000 small farm families and and further develop West Virginia’s food system and local communities by encouraging local production, processing, wholesale and retail marketing, and consumption. Conference participants will have opportunities to engage in a wide variety of session topics throughout the weeklong conference, ranging from meat and specialty crop production and marketing, to high tunnels, agritourism, forest farming, and more. Check out the full conference schedule to find what you are interested in.
Anyone can register for the WV Small Farm Conference via the Extension Service Online Learning System. Log in to the system and enroll in the 2022 West Virginia Small Farm Conference. Then register for the conference.
To learn more about how to register, watch this video recording on YouTube.
Date: February 23, 2022
Time: 9:00 AM- 12:00 PM EST
Location: Zoom (Link provided after registration)
Deadline to register is February 22, 2022
Join us on February 23rd as we collaborate with our Business Development Network partners at the Ohio State University South Centers to learn more about utilizing social media marketing to drive customers to your small business!
This event will feature information that cooperatives and any type of small business can utilize. This 3-hour program will cover topics including live sales, YouTube videos, legal issues, and more.
While this program is free, registration is required. Deadline to register is February 22, 2022. If you have any questions, please contact Anna Adams at email@example.com.
This event will be presented with automated closed captions. If you wish to request traditional CART services or other accommodations, please contact Hannah Scott at firstname.lastname@example.org or 740-289-2071. Requests made by February 21, 2022 will generally allow us to provide seamless access, but the university will make every effort to meet requests made after this date.
By Joy Bauman
Our CFAES Center for Cooperatives Program Manager Hannah Scott, JD, was recently a guest presenter with Melissa Carter, Business Development Specialist for the Business Development Network at the OSU South Centers for a small business start up workshop at the Chillicothe Ross Chamber of Commerce in Chillicothe, OH. The two-hour session ai med to help prospective entrepreneurs better understand business ownership to help them determine if it is right for them.
Session topics that were touched on ranged from business feasibility, financing, developing a team of trusted advisors, marketing, and legal considerations. Carter discussed loans and other sources of capital for businesses, advising that “you usually can’t find a grant to start your business.” She explained that government grants funded by tax dollars have strict qualifications and require very stringent compliance and reporting measures.
Aspiring entrepreneurs were encouraged to get their business plans out of their heads and put their plans on paper. In addition to providing an organized system for researching your business venture, it provides a road map for you to follow and drastically increases your chances of success. Carter explained the parts of a business plan and how the business development specialists at the OSU South Centers can assist anyone wishing to start a business.
Scott discussed legal business formation and the differences between sole proprietorships, general partnerships, corporations, cooperatives, non-profits, and limited liability companies, along with the pros and cons of each business type. She advised attendees to get a tax identification number directly from the IRS online, because it is fast and free; pointing out there are numerous scams to have would-be business owners needlessly pay to file for a tax identification number or file their business with the Secretary of State. If you need help with filing, our business development specialists can assist you.
Scott pointed out differences between employees and independent contractors, noting, “This is not something the employer chooses, it is based on the circumstances of the working relationship.” She went on to explain the tax consequences of each.
While record-keeping is probably not any business owner’s favorite part of business ownership, it is an important responsibility. Detailed tracking of customers, sales, and inventory are necessary for tax prep and future planning. In addition to keeping records of business expenses, payroll, inventory, sales, income, travel, credit card sales, permits, licenses, insurance, and tax paperwork, it is also vital to keep a record of key agreements such as leases, job descriptions and duties, employment contracts, purchase orders, etc.
Aside from the necessary record-keeping and taxes, Carter and Scott also discussed promotions and advertising, helping participants to think about brand recognition and online presence for their businesses, including websites, online sales, and marketing through social media. Scott emphasized legal considerations with branding and marketing, such as trademarks/service marks, and copyrights, and knowing who owns the materials created by a professional graphic designer or web developer.
“Generally, employees who create materials in the scope of their employment do not own those materials. The employer owns them,” Scott said. “Also, generally, an independent contractor owns the materials they create, unless there is an agreement otherwise.”
After asking if the would-be entrepreneurs thought they were ready after learning about the many things to consider when starting a business, Scott identified several sources of professional help for business owners, and Carter explained next steps prior to opening a business, including determining the feasibility of the business, building an advisory team, developing a business plan, securing capital and start-up funds. Fortunately, the Business Development Team at the OSU South Centers in Piketon is available to help guide those considering starting their own business, along with the Center for Cooperatives for any groups interested in exploring starting a cooperative business.
Also, watch our calendar of upcoming events for more Small Business Start Up sessions in the future!
September 21 at 10:30 a.m. in the Small Farms Center at the Ohio Farm Science Review. The Small Farms Center is located at the west end of Equipment Avenue.
We will be sharing info about the Youth Cooperative Leadership Experience Online. This is a resource featuring innovative and exciting ag co-op career content that teachers can easily build into classroom learning during the 2021 school year and beyond. The open-access format also allows students to visit the website outside of class to learn from leaders in the agricultural industry.
With funding from the Ohio Farm Bureau Foundation, The Hocking County Farm Bureau and Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) Center for Cooperatives partnered to create this online experience for high school students to discover and explore careers in agricultural cooperatives.
The virtual program is free and available to all educators and students, but was designed to speak the unique challenges students face in rural Appalachian counties.
If you are at the FSR on Tuesday morning, be sure to stop by to learn about the Youth Cooperative Leadership Experience Online and how it can be a first-step for your school ag program to explore forming a student-led cooperative.
For more information about the Farm Science Review, visit: https://fsr.osu.edu/home
The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) Center for Cooperatives has rolled out a new online platform for youth education about cooperatives and agricultural careers. Youth Cooperative Leadership Experience Online (YCLE Online) is the result of a collaboration between the Center for Cooperatives and the Hocking County Farm Bureau, who were awarded an Ohio Farm Bureau Foundation Youth Pathways Grant in 2019. The grant funds would provide Appalachian high school students an opportunity to discover and explore careers in agricultural cooperatives and build leadership skills in an immersive, in-person two-day experience. Students would visit Ohio State’s Columbus campus to experience college-style learning, discover educational and career paths in agriculture, connect with leaders and engage in hands-on leadership and team-building activities. The trip would also include tours of agricultural cooperative businesses in the state. When Covid-19 lockdowns made the in-person experience impossible, the Youth Cooperative Leadership Experience was transformed to a bigger, better and more impactful virtual experience!
The virtual experience website features innovative and exciting ag co-op career content that teachers can easily build into their classrooms to help inspire students to discover and explore careers in agricultural cooperatives. The virtual program materials target students in middle school through high school and can be incorporated into agriculture classrooms, 4-H or other youth activities, or accessed by individual students.
“I’m happy that we were able to collaborate with Ivory Harlow and the Hocking County Farm Bureau to move the YCLE to an online platform,” said Joy Bauman, Program Specialist for the CFAES Center for Cooperatives. “The Ohio Farm Bureau Foundation grant gives us the opportunity to reach even more students with cooperative education and information about agricultural careers.”
“The YCLE Online seeks to help youth see the many career paths available to them in Ohio’s food and agricultural sector, understand the opportunities for educational pathways to those careers, and begin building a network of leaders and educators to help them along those paths,” said Hannah Scott, Program Manager CFAES Center for Cooperatives.
Many will be the first generation in their family to pursue higher education. While the Youth Cooperative Leadership Experience Online aims to remove physical and psychological barriers to continuing education, it also helps students to see that there are many careers and leadership roles in the agriculture industry that do not require post-secondary coursework.
The YCLE Online will be available broadly to any young person interested in exploring agricultural careers through the open access website where materials are housed. The project partners will also recruit teachers, youth agriculture advisors, and other educators to incorporate the learning materials into their classrooms and activities. The Youth Cooperative Leadership Experience will be provided free of charge because of the generosity of the Ohio Farm Bureau Foundation.
The virtual experience is available at go.osu.edu/YCLE. Educators can incorporate the videos, hands-on activities, and learning materials from YCLE Online directly into their classrooms or youth activities. Through the generosity of the OFBF Youth Pathways grant, educators can both access the free online materials and request hard copy workbooks and supplies for hands-on activities at no cost while supplies last.
The Youth Cooperative Leadership Experience encourages students to discover and explore careers in agricultural cooperatives and support industries. The goal of the program is to ignite career ideas, reveal pathways, and inspire student action.
Participants will have virtual Co-op tours and hear from leaders at Heritage Cooperative, Nationwide Insurance, and Casa Nueva – a worker-owned restaurant and cantina, as well as farmer co-op leaders.
There are hands-on Activities in STEM with OSU experts including tomato grafting and fruit DNA extraction, career exploration activities, and leadership activities. Additionally, there is opportunity for virtual tours of Ohio State’s CFAES Campuses and the Ohio State University South Centers.
The Youth Cooperative Leadership Experience program is available now at go.osu.edu/YCLE. Educators can both access the free online materials and request hard copy workbooks and supplies for hands-on activities at no cost while supplies last. Ag teachers can learn about the program and visit with Center for Cooperatives staff at the trade show during the Ohio Agriculture Educators summer conference.
By Joy Bauman
A team of Ohio State business and meat science specialists have compiled a Meat Processing Business Tool Kit for people who are exploring the meat processing business. Designed as a decision-making aid for people exploring investing in or expanding a meat processing facility, this online tool kit can help entrepreneurs evaluate the business and navigate business planning. The Meat Processing Business Tool Kit is available in the Business section at the OSU South Centers webpage and at the OSU Extension Meat Science webpage.
With the COVID-19 pandemic, consumers saw shortages of meat in large supermarkets caused by disruptions in large packing plant operations. “As a result, consumers started shopping at smaller, local meat shops, that didn’t have shortages of meat,” explained Lynn Knipe, PhD, associate professor of food science and technology at Ohio State who worked with the team to develop the meat processing business tool kit. “This, in turn, increased business for the smaller meat processors to a point that people who were used to taking animals to their local slaughterhouse, had to schedule their animals much farther out than normal,” Knipe said.
Knipe explained that entrepreneurial people who either raised livestock or had some past experience with slaughter or cutting of meat, have decided to consider opening their own meat businesses. Knipe and his colleague, Lyda Garcia, PhD, assistant professor of animal science began receiving more calls than usual, with people finding them either through their Extension Meat Science website or by referral from meat inspection people they had contacted.
Likewise, many of the same people were reaching out for guidance from the business development specialists at OSU South Centers and the specialists at the CFAES Center for Cooperatives, which is also based at the OSU South Centers. While gathering information to assist clients in summer 2020, the Center for Cooperatives team members reached out to OSU Extension meat science specialists Knipe and
Garcia. Soon, a working group was formed with team members from the CFAES Center for Cooperatives, the Small Business Development Center at OSU South Centers, the Extension Meat Science Program, and the OSU Department of Agricultural, Environmental, and Development Economics. Together, the group developed and compiled resources to help guide entrepreneurs interested in the meat processing business.
“It only made sense that we work together as Ohio State colleagues to better serve our clientele,” said Garcia. “Instead of individuals contacting one OSU source and getting a bit of information and then needing to contact another OSU source for more information, we can all point them toward this fantastic online resource that will help answer their questions and guide them in the decision-making process,” Garcia explained.
On the webpage housing the tool kit, users will find information to help get started, including understanding the capacity for such a business, maps of federal and state inspection facilities and auction sites, as well as livestock inventory. To aid in decision making regarding business models, there are samples of cooperative and corporate business models, with business planning templates, financial worksheets, and information about funding sources. Contacts are also listed for those using the tool kit and seeking additional assistance with their business planning.
“The materials lead entrepreneurs to investigate critical considerations during the planning process, including collecting livestock data, gathering financial information, financial modeling, and business planning. That means that the tools are adaptable and intended to be changed to the user’s unique circumstance,” said Ryan Kline, Cooperative Program Specialist for the CFAES Center for Cooperatives.
A business plan is helpful as a decision-making tool for entrepreneurs and it becomes a tool they can use when talking to potential lenders, investors, or future key employees. CFAES Center for Cooperatives program manager Hannah Scott explained, “In our experience, entrepreneurs don’t usually look forward to business planning, but many of them are already going through the business planning process mentally as they consider a new business or ways to expand their current operation. We encourage entrepreneurs to write down their plans – and to use tools and coaching that can help them approach the process in a systematic way without being overwhelming – because it can help them identify potential issues and consider topics they might not have before.”
“There is lots of assistance for entrepreneurs going through the business planning process, from templates like the ones in this tool kit to assistance from business development specialists like our team at the CFAES Center for Cooperatives or the OSU South Centers Business Development Network, which houses a multi-county Small Business Development Center (SBDC),” Scott said. The SBDC program is a nationwide network of business development specialists who provide no-cost business consulting for entrepreneurs. Readers can locate their nearest SBDC here.
“We hope that the tool will be intuitive as entrepreneurs move through the planning process,” Kline said. “When visiting the website, people will find a self-guided and self-paced exploration of Meat Processing that we hope will help anyone interested in starting a meat processing facility.”
To find the Meat Processing Business Tool Kit online, visit: southcenters.osu.edu/meat-processing-business-toolkit or meatsci.osu.edu/programs/meat-processing-business-toolkit.
For Christmas morning, why not make a cinnamon roll recipe using some of our favorite co-op products, like King Arthur Flour, Land o’ Lakes Butter, and Pioneer Sugar. Our staff member Joy makes this recipe she adapted from a King Arthur Baking Company recipe. These soft cinnamon rolls can be made fresh or prepped ahead* and baked on Christmas morning.
5 tablespoons water
5 tablespoons whole milk
3 tablespoons + 1 teaspoon King Arthur bread flour
All of the starter (above)
4 cups + 2 tablespoons King Arthur Bread Flour
3 tablespoons nonfat dry milk
1 ¾ teaspoon salt
1 tablespoon instant yeast
¾ cup lukewarm whole milk
2 large eggs
5 tablespoons unsalted Land O’ Lakes butter, melted
½ cup Pioneer white Sugar
¾ cup brown sugar, packed
4 teaspoons cinnamon
½ cup Land O’ Lakes unsalted butter, softened
3 cups confectioner’s sugar
¼ teaspoon salt
3 tablespoons Land O’ Lakes unsalted butter, melted (or use salted butter and omit the ¼ teaspoon of salt)
¾ teaspoon vanilla extract
3-4 tablespoons whole milk or cream, enough to make a thick but spreadable frosting
To make the starter: Combine all of the starter ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan. This will probably take only a minute or so. Remove from the heat and set it aside for several minutes.
To make the dough: Mix the slightly cooled starter with the remaining dough ingredients until everything comes together. Let the dough rest, covered, for 20 minutes; this will give the flour a chance to absorb the liquid, making it easier to knead.
After 20 minutes, knead the dough — by hand, mixer, or bread machine — to make a smooth, elastic, somewhat sticky dough.
Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
To make the filling: Combine the white sugar, brown sugar, and cinnamon, mixing until the cinnamon is thoroughly distributed.
Gently deflate the risen dough, divide it in half, and working with one piece at a time, shape each piece into a rough 18” X 8” rectangle and spread with ¼ cup of the softened butter.
Sprinkle half the filling onto the rolled-out dough.
Starting with a long edge, roll the dough into a log. With the seam underneath, cut the log into 12 slices, 1 1/2″ each.
Repeat with the second piece of dough and the remaining filling.
Lightly grease a 9″ x 13″ pan. Space the rolls in the pan. *If prepping the cinnamon rolls to bake later, at this point, cover with plastic wrap and refrigerate until 90 minutes before baking to allow the dough to come to room temperature and rise.
If planning to bake immediately, cover the pan and let the rolls rise for 45 to 60 minutes, until they’re crowding one another and are quite puffy.
While the rolls are rising, preheat the oven to 350°F with a rack in the bottom third of the oven.
Uncover the rolls, and bake them for 22 to 25 minutes, until they feel set. They might be just barely browned. It’s better to under-bake these rolls than bake them too long. Their interior temperature at the center should be about 188°F.
While the rolls are baking, stir together the icing ingredients, adding enough of the milk to make a thick spreadable icing. The icing should be quite stiff, about the consistency of softened cream cheese.
Remove the rolls from the oven, and turn them out of the pan onto a rack. Spread them with the icing; it will partially melt into the rolls.
Serve the rolls warm. If you have any left over (you probably won’t) you can store completely cooled rolls for a couple of days at room temperature in a sealed container.
The weather was not a factor for this year’s Farm Science Review (FSR) hosted by the Ohio State University College of Food, Agricultural, and Environmental Sciences. The virtual FSR allowed viewers to sit at their farm office desk, easy chair, tractor seat, or classroom to participate in the many educational offerings. This was the 58th annual FSR, but due to COVID-19 health concerns, it was the first one held entirely online.
According to FSR manager Nick Zachrich, the virtual event was a success, with the FSR website recording more than 40,000 visits according to initial statistics. Zachrich pointed out that number does not include additional people who were watching on a shared screen.
While you may not have had the chance to engage with the events on the FSR website during the official dates of the show September 22-24, many of the educational sessions, field demonstrations, and scheduled events were recorded, so you can still access the them on the FSR website https://fsr.osu.edu/. You can find sessions from more than 120 speakers, 17 field demonstrations, and more than 100 new products and technologies. Take a bit of time to browse the selections and find some topics of interest that might benefit you in your farm operation or business.
Co-op principle seven: “Concern for community.” With this in mind, many co-ops are considering the health and safety of their members when deciding whether to postpone or attempt to hold annual meetings during the COVID-19 pandemic. Holding annual meetings while respecting social distancing guidelines due to COVID-19 can seem challenging for co-ops. The democratic process is important to cooperatives and members have the right to vote for your board of directors at the annual meeting. Directors make decisions on the members’ behalf, so it is important for members to stay engaged and cast their votes. Below are some ideas that your co-op might consider if your annual meeting needs to occur before large gatherings are once again permitted in your area.
As a co-op board is exploring options for virtual meetings, online voting, and other innovative approaches, they should understand whether the co-op’s bylaws allow for a virtual meeting, electronic voting, or other types of non-traditional meetings. It is always advised that the board seek the advice of the co-op’s attorney to be sure they are within the parameters of what their co-op bylaws allow.
Virtual Meetings – A co-op board can explore their options to authorize a virtual member meeting. With a commitment to maintaining the health and safety of members and employees, and following Ohio Governor Mike Dewine’s directives regarding coronavirus, the Consolidated Cooperative board of trustees decided to hold their 2020 annual meeting virtually, and provided a link to the meeting via SmartHub, the app that provides utility and telecommunications customers account management at their fingertips. The annual meeting notice with log-in details was sent to members using the application, which also allows customers to view their usage and billing, manage payments, and notify customer service of account and service issues. Cooperatives might also consider options for providing online streaming of a business meeting, with one of the more popular options being Zoom.
Electronic Voting – A co-op board may be able to authorize electronic voting in conjunction with an annual member meeting. There are free and reasonably priced options for online voting, such as Election Runner which is great for small cooperatives and uses a unique identifier for each person voting. Election Runner allows up to 20 voters for free and it is only $15 for up to 100 voters
Drive-in meeting –Amidst the COVID-19 pandemic, some cooperatives have found unique ways to host annual member meetings that adhere to physical distancing guidelines. One electric co-op in Wisconsin held a drive-in annual meeting with members listening to the proceedings on the local radio station and honking to signal votes of approval. Planning the annual meeting without meeting face-to-face themselves, the board and staff of the Wisconsin co-op did not know what kind of response to expect, and even offered bill credits to the first 50 members in attendance to ensure a quorum. Many co-op leaders may be concerned about their members’ ability to participate in online meetings when their community has limited access to reliable high-speed internet. Holding a drive-in meeting might offer an internet-free solution that could even be fun.
These are all options that cooperatives can consider for ensuring they are upholding cooperative principles through their annual meetings during the COVID-19 pandemic. If you have seen other innovative approaches, feel free to share!
If you would like to cooperate with the Center for Cooperatives at the College of Food, Agricultural, and Environmental Sciences (CFAES) at Ohio State, please email us at email@example.com or visit our website at go.osu.edu/cooperatives.