►
From YouTube: IURA Economic Deve. Commmittee
Description
No description was provided for this meeting.
If this is YOUR meeting, an easy way to fix this is to add a description to your video, wherever mtngs.io found it (probably YouTube).
A
Okay,
great,
we
will
get
started.
Then
this
is
November
8th
election
day
version
meeting,
probably
the
order
any
changes,
petition
solutions.
A
I
should
know
that
Doug
is
here
on
video
due
to
illness
and
can't
be
in
person,
but
that
means
he's
non-voting
correct.
No,
he
can
vote
because
we.
A
A
D
D
Thanks
everybody
for
for
being
here
and
for
discussing
this
with
us
today,
I'm
sorry,
I
can't
be
with
you
there
in
person,
I'm
not
feeling
well
and
I'll,
probably
go
off
camera
in
just
a
moment
after
I
introduce
Rod
rotundi
as
background
the
iura
funded
a
study
in
part
to
look
at
the
feasibility
of
establishing
a
shared
use,
commercial
kitchen
in
Ithaca
to
support
food
product
businesses,
food
manufacturers.
D
D
Rod
rotundi,
so
I
want
to
I,
want
to
tell
you
a
little
about
rod
and
then
really
turn
it
over
to
him
to
to
present
on
today's
topic.
So
so
Rod
moved
to
Ithaca
during
the
pandemic.
His
family
connections
here
and
brought
with
him
a
lot
of
experience
in
Food
business.
D
He
is
an
experienced
food
industry,
professional
operated
commercial
kitchens
has
20,
plus
years
in
the
food
industry,
built
a
nationwide
packaged
food
brand,
with
particular
focus
on
plant-based
Foods
owned,
multiple
restaurants,
catering
and
Media
Ventures,
and
he's
experienced
in
branding
distribution
and
kitchen
management.
He's
a
modest
guy.
D
So
I
have
to
do
this,
he's
a
he's,
an
award-winning
Chef,
with
extensive
experience
in
product
formulation,
from
concept
to
shelf
and
culinary
education,
and
very
uniquely
he's
also
an
economic
development
professional
with
over
a
decade
of
experience,
working
for
the
UN
development
program
and
private
voluntary
organizations,
primarily
in
Africa
in
the
Middle
East,
and
graduate
of
Boston
College
Fletcher
School
of
Law
and
diplomacy,
with
a
focus
on
economic
like
development.
D
So
we
were,
we
were
thrilled
when
when
when,
when
I
don't
know,
if
Rod
found
us
or
we
found
Rod,
but
this
is
kind
of
tied
to
our
broader,
small-scale
manufacturing
initiative
that
you'll
recall.
We
worked
with
recast,
City
and
National
consulting
firm
to
look
at
how
we
could
help
grow
small-scale
Manufacturing
in
Ithaca.
D
As
an
economic
development
initiative,
we
saw
a
need
an
opportunity
for
shared
use,
commercial
kitchens
to
support
that,
but
in
our
initial
plan
for
that
we
sort
of
we
we
put
that
on
the
back
burner,
mainly
because
we
we
weren't
sure
if
we
had
a
site
and
we
weren't
sure
if
we
had
an
operator
and
with
with
Rod
and
I'll.
Let
him
tell
you
a
little
more
how
that
came
about
we.
D
We
happened
upon
an
ideal
site
and
an
ideal
potential
operator,
and
so
this
has
been
done
between
February
and
we
published
the
report
in
September.
The
report
is
still
being
updated
as
we
pull
together
more
information
and
respond
to
questions.
I
know
a
number
of
you
had
questions.
Thank
you
for
your
careful
reading
and
we
look
forward
to
the
discussion
more
more.
D
The
other
key
partner
in
this
who's,
also
in
the
room
with
you
there
today
is
Chuck
schwarin,
the
Director
of
Business
Services
for
Ithaca
area,
Economic
Development-
and
this
has
been
really
a
team
effort
with
us
and
then
bringing
in
many
more
folks
through
the
process
of
developing
the
feasibility
study.
D
D
F
So,
as
Tom
was
saying,
we
kind
of
found
each
other,
the
short
story
really
is
basically
I
moved
out
here
right
as
the
pandemic
was
beginning
for
really
family
reasons.
It
was
extremely
urgent
who
made
a
decision.
One
day.
A
week
later,
we
were
here
with
all
the
belongings
I
had
two
food
businesses
in
California,
which
I
thought
maybe
I
could
run
remotely
eventually
abandon
the
idea
as
the
pandemic.
F
Treatment
and
I
ended
up
closing
those
businesses
and
focusing
on
just
taking
care
of
my
family
and
getting
through
this
that
incredibly
weird
period
of
time.
F
So
in
the
summer
of
2021,
when
things
for
a
moment,
remember
I,
don't
remember
July
August
and
it
seemed
like
they
were
lifting
and
I
started
getting
itchy
as
I
tend
to
do.
As
a
serial
entrepreneur,
I
got
an
itchy
to
restart
some
of
my
california-based
businesses.
I
started
looking
around
for
a
commercial
kitchen.
Space
looked
everywhere,
I
could
find
I
couldn't
find
anything
that
was
like
a
serious
commercial
kitchen
until
I
found
this
one
place,
which
is
the
former
production
kitchen,
a
green
Star,
Co-op
and
I
seriously.
Consider
just
doing
this
myself.
F
You
know
for
my
products
and
my
Brands,
but
also
I,
was
planning
on
to
bring
in
other
food
entrepreneurs
in
there
to
share
the
kitchen
space
with
me.
Then
in
September
the
pandemic
is
worsen
and
I
decided.
Okay.
This
is
not
the
time
for
me
to
pick
up
and
spent
a
liability.
I
decided
to
focus
on
my
family
and
then,
of
course,
you
know
skiing
in
the
winter,
so
I
decided
to
put
it
on
for
a
while,
but
the
last
thing
I
when
I
last
spoke
to
the
real
estate
agent.
F
There
I
said
you
know
this
would
be
an
amazing
place
for
our
shared
use.
Commercial
kitchen.
Do
you
know
anybody
who
does
economic
development
at
the
job
and
he
said
he
thought
he
did
and
then
he
talked
to
Chuck
and
Chuck
Tom
and
then
they
both
called
me
and
we
ended
up
going
for
a
walk
in
winter
in
Ithaca,
downtown
and
the
whole
thing
got
started,
and
then
thank
you
to
IU
R8
for
helping
to
fund
this
analysis,
but
we
basically
got
started
and
completed
the
analysis.
F
Now
it's
now
available
on
the
city
website
as
I.
You
probably
know
anybody
can
go
under
economic
development
on
the
city's
website
and
they
can
download
the
entire
history
analysis.
So
there
is
a
more
up-to-date
one
about
to
be
uploaded
there.
In
the
next
couple
of
days,
I
did
share
with
Nell's
a
an
addendum
to
the
feasibility
studies
that
you
could
see
in
just
a
couple
of
pages.
What
changes
were
made
to
it?
So
you
don't
have
to
reading
giant
thing
so.
F
F
F
Okay,
so
basically
the
situation
that
as
I
see
it
is
that
we
have,
we
have
a
county
which
is
has
incredible,
richness
and
culinary
expertise,
I'm
constantly
Amazed
by
the
things
that
I
see
here
at
the
restaurants
just
going
to
people's
houses.
The
level
of
like
literacy
on
food
issues
here
is
incredible.
Like
very
few
places,
I've
been
to
I've
been
a
lot
of
a
lot
of
different
places
yet
and
there's
obviously
a
lot
of
small
food
entrepreneurs
in
the
area.
F
So
that
means
that
all
these
smaller
or
people
sometimes
refer
to
as
commercial
kitchens,
the
really
Community
Kitchens
or
there's
other
games
for
them.
But
it's
not
a
true
commercial
kitchen.
If
you
can't
get
a
20
seed
food
process
devices,
but
there's
a
few
of
those
around
those
are
pretty
much
jammed.
You
can't
get
in
there
and
they
don't
really
have
the
facilities
to
do
anything.
F
But
you
know
really
kind
of
minimal
level
production,
and
you
know
what
I
found
with
this
facility
at
the
green
star
was,
that
was,
it
was
in
the
size
was
really
great
for
a
shared
facility,
but
for
a
single
user
you
already
have
to
most
likely
be
in
business
already
be
moving
to
the
area,
and
the
truth
is
that
most
businesses
which
are
going
to
be
moving
are
not
going
to
set
up
food
production
here,
necessarily
because
you
can
go
to
Binghamton
or
Rochester
or
wherever
and
get
it
like
for
half
the
price.
F
So
there'd
have
to
be
a
strong
reason
to
bring
them
here
which
works
to
our
advantage,
because
that
means
that
facility
is
less
likely
to
rent
it.
So
that's
a
good
thing
and
it
puts
us
in
a
better
position
in
terms
of
negotiating
the
lease
there.
So
basically
the
problem
is
there
is
a
big
block
in
the
food
economy
here
and
it's
been
around
for
years,
and
people
have
known
about
it
for
years
and
there's
been
multiple
studies
about
this.
F
If
you've
read
the
studies,
you'll
I
give
it
a
brief
history
of
all
these
different
feasibility
studies.
It's
been
an
ongoing
conversation
for
decades.
E
F
So
the
solution-
well,
you
all
know
about
wework
right,
so
this
is
basically
the
same
idea
where
you
get
a
group
of
people
to
share
the
cost
of
the
facility
with
functionality
that
they
need
in
this
case.
Obviously,
it's
commercial
kitchen,
not
Office
Space,
and
it's
a
membership.
Plus
Rental
deal
similar
to
wework.
F
F
The
leasing
of
an
existing
facility
is,
it
allows
us
to
do
sort
of
an
end
run
around
the
normal
way.
This
is
done.
Normally,
you
have
to
raise
a
lot
of
money
to
build
a
facility
from
scratch
or
take
something
and
remodel
the
whole
thing
and
production
kitchen
is
very
specific,
and
you
know
the
Department
of
Health
and
here
what
we
call
the
Pagan
markets
and
very
specific
things.
F
F
So
we
are
lucky
here
because
there
is
this
facility,
it's
just
sitting
there
empty
for
the
last
few
years
and
it's
not
being
used
and
it's
kind
of
a
shame,
so
we're
going
to
try
and
do
an
end
run
instead
of
having
to
raise
many,
many
hundreds
of
thousands
or
even
millions
of
dollars
to
do
this.
We
could
do
this
with
a
relatively
small
investment.
F
We
could
solve
a
major
Gap
in
the
market
which
could
enable
hundreds
of
small
businesses
to
actually
grow
their
businesses
right
now.
Food
businesses
can
grow
up
to
a
certain
point
and
then
they're
completely
blocked
unless
they
have
access
to
a
lot
of
capital
and
really
a
network
of
people
in
order
to
get
into
their
own
commercial
facility.
F
So
this
facility
is
nearly
6
000
square
feet
centrally
located.
It
has
I
mean
the
quote
on
the
bottom.
There
is
from
the
the
inspector
for
Dragon
markets,
Mike
Wolf,
who
gave
me
a
quote,
which
is
like
three
paragraphs
about
why
this
facility
is
so
great.
He
literally
he
came
in
and
met
me
at
the
facility
and
it
for
two
hours
straight.
He
downloaded
every
bit
of
information.
You
could
possibly
know
you
have
no
idea
coming
from
California,
where
you
can't
get
someone
from
you
know
the
equivalent
institution
to
even
practically
talk
to
you.
F
This
was
amazing.
I'm,
like
oh,
my
God.
This
place
is
great.
I
love
it
here
he
was
and
he
and
he
just
goes
through.
You
know
we
have
a
loading
dock.
We
have
a
walk-in
cooler,
we
have
a
walk-in
freezer,
we
have
offices,
we
have
dry
storage
space,
we
have
a
separated,
a
dishwashing
facility.
We
have
separate
bathrooms,
we
have
all
the
we
have
two
large
commercial
hoods
for
doing
the
cooking
under
we
have
all
the
electrical
we
need.
F
I
mean
it's
just
like
there's
a
warm
list
of
things
that
we
need
they're
all
there.
Okay,
I
won't
belabor
that
anymore,
all
right,
let's
go
just
to
number
five,
please
fees
available
Okay,
so
we
did
A
needs
assessment
survey.
As
part
of
this
part
of
this
analysis,
we
ended
up.
People
thought
we're
gonna
get
20
or
25
businesses
to
participate.
F
F
F
You'll
see
that
there
are
60
responses
from
our
analysis.
40
showed
significant
potential
to
become
member
tenants,
and
in
that
study
you
can
get
into
the
how
we,
what
assumptions
we
made
and
so
forth
to
come
up
with
that
number.
It
also
is
based
a
lot
on
my
experience,
because
I
have
run
shared
used
kitchens
in
La
before
and
I'm
pretty
sure
that
up
that
at
least
40
of
those
have
a
good
chance.
If
actually,
it
would
probably
be
good
for
their
businesses
to
come
into
this
facility.
F
F
Three
of
them
sure
I
would
be
happy
to.
In
fact,
we
have
seven
businesses
which
have
already
given
us
an
Loi
of
all
the
of
basically
saying
that
they
aren't
interested
and
they
would
like
to
come
into
our
kitchen
already,
and
these
seven
businesses
I
can
list,
are
Kylie's
cooking
LLC
by
Dan
and
Paulie
Kylie.
There's
The
Rook
with
Gentry
Morris,
the
septic
kitchen
with.
F
Nowhere
special
James
Dean
quintessential
Baker
Miranda
Demarest
ania's
Confections
Anna
Brzezinski,
the
butler's
Pantry
Evelyn
Butler.
Those
are
just
the
seven
men
have
already
given
us
some
sort
of
assurance
that
they
definitely
want
to
come
into
and
there's
the
total
of
68.
they
they
they're
they're.
Basically,
you
have
food
manufacturers,
you
have
restaurants,
you
have
food
trucks,
you
have
food
stall
operators,
there's
Caterers
what
else.
A
B
F
I'm
sure
you're
100
right
yeah,
that's
my
impression,
and
you
know
I
did
over
80
meetings
for
this
study.
I
every
single
person
I
spoke
to
said
similar
that
there's
a
huge
on
the
demand
for
commercial
kitchen
space
there
and
who
knows
what
would
happen
if
we
ever
had
what
kind
of
explosion
we
potentially
have
here?
You
know
in
places
like
the
Napa
Valley,
it
started
with
the
winery
right,
the
wineries
and
then
other
things
came
in,
including
all
this
Specialty
Foods.
That
could
happen
here.
F
We've
clearly
had
an
incredible
experience
with
wineries,
the
cideries
and
the
the
beer
production
places,
and
it's
Specialty
Foods
here,
especially
with
the
culture.
The
food
culture
here.
I
think
the
people
here
are
tremendous
potential
to
do
this.
If
anyone
to
consider
it
who
actually
does
their
homework
will
realize?
Oh
that
can't
do
it
here,
there's
nowhere
to
produce
the
food
unless
they
have
a
lot
of
resources
and
they
can
either
create
their
own
commercial
kitchen
or
they
can
go
to
a
co-packard.
Donut
co-packer
is
a
big
deal
you
need
to
have.
F
You
know
you
need
to
have
a
huge
amount
of
financing
behind
it.
We
need
that
years
of
work
to
get
this
thing
ready.
It's
not
an
easy
thing
to
do
much
easier
to
go
to
a
local
place
where
you
sign
up
for
four
hours
a
week
and
you
get
started
making
stuff
and
sell
it
to
a
green
star
and
start
to
grow.
Your
business,
foreign
feasibility.
F
Yeah
back
to
slide
five,
so
we
have
the
idea
facility,
our
projections,
our
financial
projections,
indicate
that
we
should
be
able
to
get
this
thing
profitable
within
two
to
three
years
now.
Obviously,
there's.
C
F
We
also
have
the
friends
of
the
Ithaca
Farmers
Market
has
agreed
to
be
our
sort
of
financial
Agency
for
this
project
and
we're
we've
been
working
with
them,
mostly
since
the
beginning,
and
another
aspect,
this
is
very
important-
is
the
segment
from
the
bottom
there.
This
is.
This
community
has
incredible
wraparound
business
development
services
available
to
support
entrepreneurs,
not
just
food
entrepreneurs,
but
entrepreneurs
in
general.
If
you
go
to
slide
seven.
F
This
is
just
a
list
of
some
of
them.
This
is
amazing.
Not
only
are
there
a
lot
of
business
development
services
available
here
for
small
businesses
and
but
there's
also
a
lot
of
food
industry.
Specific
sources
of
assistance
here,
like
incredible
and
I,
spoke
to
some
people
over
to
Commercial
Kitchen
in
Broome
County,
and
they
were
so
jealous
that
I
was
doing
this
and
I.
Think
of
where
we
have
all
these
resources
and
SSR
is
back
to
the
feasibility.
Just
the
last
thing
there
is
that
you
know
we
do.
F
Not
only
I
have
20
years
doing
food
businesses
in
California,
but
I
have
you
know:
I
have
a
decade
doing
this
managing
development
projects
for
the
United
Nations-
and
this
is
just
this
weird
fact
that
these
two
things
in
my
life,
these
two
main
career
paths,
one
Economic,
Development
one
food
industry
or
suddenly
overlapping
here
with
this
project.
So
that's
why
I'm
pretty
jazzed
about
it?
F
There
we
go
so
that,
basically,
this
is
based
on
assumptions
about
how
many
hours
per
week,
our
client
members
will
be
using
the
facility,
starting
in
the
first
year
we're
starting
with
20
and
then
second
year
we
go
to
25
and
30
and
35
and
so
forth,
up
to
40,
where
we
expect
to
hit
our
maximum,
and
you
can
see
that
it's
just
above
20
that
it
starts
to
go
into
the
positive,
so
I
I
read
in
some
of
the
feedback
you
know.
F
Have
you
taken
account
that
this
is
going
to
take
some
time
for
this
to
come
in
and,
yes,
we
have
taken
into
account
I
think.
Originally,
we
had
different
somewhat
different
numbers,
but
that's
what
we
have
now
is
20
starting
at
20..
I
have
seven
go.
Ten
seem
to
be
very
interested
with.
Hardly
even
you
know,
meeting
the
bushes
at
all
I
would
I
wouldn't
be
at
all
surprised
if
we
didn't.
A
E
E
F
Okay,
moving
down
to
key
steps,
number
nine.
F
Is
this
kind
of
self-explanatory,
but
these
are
kind
of
the
key
steps
that
we're
thinking
of
in
terms
of
moving
this
forward
and
I
know.
That
was
one
of
the
questions
in
the
feedback
as
well,
and
the
idea
in
terms
of
employment
is
that
was
another
thing
that
came
up
in
the
feedback.
Okay,
I
want
to
explain
something
because
a
lot
of
people,
it's
easy
to
misunderstand.
What
we're
trying
to
do
here
is
not
be
a
co-backer.
A
co-packer
is
a
professional
food
manufacturing
company.
F
They
have
a
commercial
kitchen,
they
have
a
staff
of
people
who
come
in
every
day
and
they
make
food
for
other
people
for
other
brands
and
other
businesses.
That's
not
the
idea
of
it
and
the
most
successful
commercial
kitchens
around
the
country.
Don't
do
that.
I
mean
there
are
some
private
ones
which
do
it
quite
well
and
make
a
lot
of
money,
but
the
product,
the
sort
of
community-based
ones,
don't
so
much
and
there's
a
reason,
because
the
overheads
are
very
high
and
suddenly
your
focus
on
a
business.
That's
not
really
your
business.
F
Our
business
is
is
to
be
assisting
our
local
food
entrepreneurs
to
grow
their
businesses
to
get
into
commercial
kitchen
to
do
their
all
the
all
the
background,
all
the
homework
that
needs
to
be
done,
all
The
Branding
and
the
labels,
and
you
know
the
distribution
and
all
that
kind
of
stuff.
That's
our
job
not
to
be
focused
on
our
own
production,
and
this
way
also
we're
not
employing
a
huge
staff
of
people.
We
don't
have
like
people
getting
sick
and
all
it
becomes
a
nightmare
right.
It's
like
it's
a
lot
of
work.
F
That's
not
what
this
project
did.
This
project
is
supposed
to
be
lean,
run
like
a
business
because
we're
serving
businesses-
and
we
should
you
know
we're.
Basically,
this
is
our
we're
modeling.
So
it's
it's
not
a
lot
of
Staff.
It's
like
one
full-time
director,
one
part-time
operations,
supervisor
and
one
part-time
leader,
and
that's
probably,
all
will
meet
up
until
year.
Three
when
we
start
getting
up
in
numbers.
At
that
point,
we
might
need
to
add
a
little
bit.
F
So
those
are
the
key
steps.
One
thing
I
want
to
mention
which
I
don't
think
we
put
up
on
this,
maybe
Chuck
you
want
to
talk
to
this,
for
a
second
is
that
we
are
talking
to
some
local
investors
who
are
interested
in
supporting
this
community
project
financially
via
I
think
we
call
a
convertible
loan.
F
This
conversation
has
been
going
on
for
months
now
we're
continuing
to
cultivate
this
connection,
and
you
know
basically
of
our
fingers
crossed
that
that
will
happen
and
then
eventually
we'll
be
able
to
pay
them
back
at
a
very
advantageous
rate
of
interest.
Basically,
that's.
E
The
idea
yeah,
so
we
just
add:
why
did
we
arrive
at
that?
You
know
if
we
simply
relied
upon
forming
a
non-profit
another
non-profit
we're
going
just
with
an
existing
one
and
Friends
of
is
a
new
non-profit.
The
time
it
would
take
for
them
to
find
appropriate
grant
opportunities
apply
for
them.
Hopefully
months
later
find
out.
If
they
want
it
or
not,
we
might
well
lose
this
site
which
we
don't
control
with.
That's
my
greatest
concern
yeah.
E
So
there
is
some
some
urgency
to
to
try
to
secure
this
site
and
it
is
possible
for
a
non-profit
to
own
or
have
a
piece,
an
ownership
stake
in
a
for-profit
which
is
the
goal
here.
E
So
the
The
for-profit
Entity
will
allow
us
hopefully
to
to
generate
the
necessary
funds
just
just
to
acquire
the
necessary
equipment,
be
up
and
running,
to
buy
Runway
to
Market
this,
so
that
we
can
survive
with
seven,
perhaps
for
some
period
of
time
until
we
can
hopefully
Max
it
out,
but
give
us
that
flexibility
so
that
we're
not
expected
to
you
know:
we've
got
to
keep
the
lights
on
for
for
months,
maybe
a
year
or
two.
E
Meanwhile,
giving
the
the
the
Affiliated
not-for-profit
the
opportunity
to
apply
for
Grants
to
do
things
like
allow
slide
and
scale
memberships,
which
would
be
responsive
to
what
we're
trying
to
do
in
terms
of
being
inclusive
and
diverse
in
terms
of
the
businesses
that
can
afford
to
participate
here,
they
may
not
all
be
equally
able
to
handle
the
membership
in
the
rental
fee,
so
we
think
that
this
model
gives
us
the
greatest
flexibility,
there's
no
guarantee
that
we'll
secure
the
the
for-profit
investment,
but
there
is
growing
interest
in
doing
so
so
we're
doing
a
parallel
path
of
having
friends
of
potentially
be
the
the
fiscal
agency
while
having
a
a
for-profit
entity
to
to
you
know,
buy
the
equipment
lease
it
to
the
the
the
not-for-profit
so
there's
depreciation
that
can
go
back
to
to
benefit
the
investors.
E
D
If
I
could
add
briefly
to
that
here
from
the
the
metaverse
and
I
apologize
for
I'm,
not
feeling
well
so
I'm
going
to
keep
my
camera
off,
but
the
we
have
already
applied
through
and
With
Friends
of
Ithaca
Farmers
Market
for
a
Tompkins
Community
recovery
Grant
for
150
000,
which
would
purchase
a
mix
of
new
and
used
equipment,
and
in
that
case
we
we
think
it's
a
very
good
fit
for
that
brand.
Of
course,
they
have
a
lot
of
requests
that
they're
considering
but.
A
Thanks
I
just
want
to
say,
I
mean
listening
in
Charlotte,
probably
more
experience
with
this,
but
my
initial
reaction
is
I
think
this
is
a
better
way
to
go.
I
agree
with
you
I
like
the
idea.
This
is
a
profit
entity,
kind
of
behind
the
business
and
creating
the
right
incentives
to
get
this
thing
going
on
a
market
basis.
A
There's
a
great
role,
I
think
we're
friends
with
Market
to
play,
but
I
think
your.
My
reaction
is
your
initial
structure.
If
you
could
pull
it
off,
I
think
it
gives
it
a
more
likelihood
of
faster
success,
but
my
colleagues
have
been
more
experience
than
I
do
but
that'd
be
my
initial
reaction.
B
I'm
curious
about
some
more
of
the
details
of
the
structure.
What
the
long-term
plan
would
be
for
the
for-profit.
You
know
who's
who's
behind
the
LLC.
You
mentioned
investors,
but
it's
the
LLC
going
to
own
a
thing
that
fills
a
role
in
perpetuity
or
because
you
also
mentioned
paying
them
back
and
as
far
as
the
not-for-profit
friends
of
the
farmers
market
would
be
the
fiscal
umbrella
for
some
period
of
time.
But
is
the
goal
to
establish
It,
ultimately,
some
other
independent,
not-for-profit
that
would
be
running
it
and
in
the
in
the
process?
F
F
The
truth
is
I'd
have
to
say
that
we
can
only
see
so
hard
in
this
right
now.
We
don't
know
how
this
will
exactly
exactly
develop.
This
what's
clear
is
this
is
what
needs
to
be
done
now?
I,
don't
really
know
for
long-term
institutionalization
of
this
project.
How
that's
going
to
play
out
exactly
I
know
that
right
now,
in
order
to
get
this
place
and
get
our
hands
on
this
kitchen
and
not
lose
it
for
the
benefit
of
the
community,
this
seems
to
be
the
best
approach.
F
E
E
And
if
we're
fortunate
enough
to
to
be
granted
this
150
from
the
county,
that
means
we're
really
only
netting
you
know
having
to
net
200.
right,
so
we
can
pay
them
back.
150
000,
you
know
at
book
evening,
but
that
it
would
be
used
to
buy
the
equipment,
but
we
have
the
ability
to
de-risk
this
for
the
for
the
private
investors
and
ultimately
recapitalize
this
same
five
use.
B
Not
true,
so
in
the
short
term,
the
LLC
is
going
to
front
some
money,
that'll
be
used
to
fully
stock
with
equipment
and
all
the
other
things
that
the
kitchen
needs
and
they
would
be
the
leaseholder
or
who's
who's.
I
know
we
want
to
sign
the
lease
and
get
you
know,
site
control,
locked
up
so
who's
who's,
doing
that
the
LLC.
B
G
General
question:
what
is
the
ask
of
this
committee
right
now?
Okay,
so.
F
G
Think
the
report
is
amazing
and
I
think
that
there's
from
what
you've
done,
it
seems
like
there's
a
really
clear
unmet
need
and
then
the
thinking
that
went
into
it
is
great
I.
Think
the
economic
development
benefit
would
be
really
positive
for
the
community
and
it
supports
multiplier
in
ways
that
you've
talked
about
right.
G
You
know,
I
have
some
general
questions
just
because
I'm
curious
about
how
you're
structuring
things
but
I
just
wasn't
sure.
If
there
was
a
specific
ask
for
a
loan.
A
A
Pay
more
and
you're
updated,
and
then
this
way,
if
something
does
need
to
come
forward,
that
we
need
to
potentially
be
involved
in
funding,
you
know
and
there's
multiple
mechanisms
of
that
right.
The
front
of
the
conference
Market
could
come
as
far
as
next
year's
action
plan
and
requests
say,
funding
to
support.
G
A
E
The
let's
say
this,
the
Consortium
of
investors
and
the
friends
of
could
also
be
members
of
so
you
know
an
LLC
has
members
yeah
I
might
not
shareholders,
so
the
the
friends
of
it
could
be
a
a
member,
okay,
a
minority
member
and
that
could
grow
over
time
and.
G
Then
you've
got
these
investors
that
are
hopefully
putting
either
350
or
maybe
some
fraction
some
fraction
of
that.
Okay,
so
yeah
have
you
considered
doing
it.
The
investment
is
a
safe,
a
simple
agreement
for
future
Equity,
so
that
that
you.
E
C
G
Would
encourage
you
to
look
up
and
use
a
safe
instead
of
a
convertible
note,
because
it
doesn't
the
the
Agreements
are
very
easily
they're
business
friendly,
they're
super
well
they're
startup
friendly,
so
it's
kind
of
fast
become
the
standard
for
this
kind
of
thing.
They're
online
at
I.
Think
the
national
Venture
Capital
Association
has
standard
form
safe
documents,
and
so
it's
just
an
agreement
for
future
Equity.
It
doesn't
the
key
point.
Is
it
doesn't
count
as
debt
which
could
open
up
other
different
types
of
funding,
because
your
balance
sheet
looks
better?
G
You
basically
agreed
to
promise
Equity
to
somebody
in
the
future,
but
it's
it's
typically
for
more
high
growth
startups
less
than
this,
but
there
may
be
a
way
to
do
it.
So
anyway,
that
was
one
suggestion
and
then
the
other
is
for
the
LLC
itself.
Have
you
considered
doing
it
as
a
certified
B.
E
Corp
we
did
talk
about
that.
We
met
with
an
attorney
who
said
be
careful
because
the
compliance
challenges
of.
E
G
Were
dissuaded?
Okay,
the
reason
I
asked
the
question
is
that
people
would
be
investing
in
this,
for
the
community
benefit
right,
they're,
not
they're,
not
investing
in
this
to
make
lots
of
money
and
a
b
Corp
is
a
way
to
codify
that
commitment
to
something
beyond
the
members.
In
the
case
of
vanilla,
safe.
E
G
You
well
what
you
could
do
in
the
in
the
member
agreement
by
the
LLC
is
you
could
actually
put
something
in
kind
of
a
bylaws
part,
I'm
I'm,
not
sure
I,
think
llc's
only
have
member
agreements
and
then
C
Corps,
all
that
bylaws
I'm,
not
sure
if
there
are
bylaws
in
a
LLC
or
not,
but
you
can
put
kind
of
a
raise
on
Detra,
some
sort
of
reason
for
being
for
the
corporation.
It
wouldn't
necessarily
withstand
like
member
lawsuits.
G
F
G
E
To
be
able
to
say
that
would
be
helping,
it
is
a
vehicle
to
get
us
to
get
a
lift,
going,
yeah
and
and
I
think
you
know
the
the
importance
of
having
a
flexibility
with
what
we
could
charge.
I
think
fits
in
this
community
and
is
responsive
to
the
kinds
of
businesses
that
may
be
coming
forward
to
want
to
be
members
and
perhaps
couldn't
pay
the
freight
necessarily
or
at
least
for
a
while
and
so
having
a
friends
of
to
be
able
to
solicit
grants
specifically
for
something
like
that.
F
So
I
think
you
know,
having
both
of
them.
I
think
makes
this
richer.
There's
a
very
successful
shared
use.
Commercial
kitchen
in
Maine
called
Fork
food
labs
started
in
2016,
I
think
for
the
facility
above
the
size
of
ours.
Next
year,
they're
moving
into
a
40
000
square
foot
facility
with
all
kinds
of
functionality.
It's
amazing,
but
they
started
just
with
this
and
we've
spoken
along
with
them.
F
Their
director
has
a
lot
of
experience
in
how
to
do
this
legally,
and
he
was
the
one
who
suggested
originally
to
have
some
combination
of
not-for-profit
and
profit
organizations
as
part
of
this,
and
so
yeah
we're
still
kind
of
finding
our
way
through
this.
G
Aspect
well,
I
think
something
that
might
appeal
to
investors
as
well
as
economic
development.
Type
funders
is
to
have
a
broader
Mission
and
just
operating
a
commercial
kitchen,
although
that's
a
great
Mission
but
operating
a
commercial
kitchen
in
order
to
grow
small
businesses
across
a
diverse
environment
of
entrepreneurs,
in
order
to
increase
economic
development
for
the
region
like
it's,
it's
you're
using
the
kitchen
to
do
something
else:
I
think
that
appeals
more
to
potential
funders
than
just
the
operating
of
the
kitchen.
G
Absolutely
so,
to
the
extent
same
thing,
if
you
can
get
that
same
type
of
thing
into
the
bylaws
or
the
membership
agreement
and
say:
okay,
we're
going
to
operate
this
kitchen,
but
we're
really
doing
this
in
order
to
increase
food
entrepreneurship
and
growth
grow
a
diverse
business
Community
for
the
region.
So.
B
I
would
add
to
that
too.
Thank
you,
Charlotte,
because
what
you
were
saying
made
me
think
it
sort
of
codified
what
I
was
thinking
about
the
LLC
owner
membership
I
understand
100
the
reluctance
to
crowdfund,
but
if
there
were
some,
if
there
were
some
way
of
having
opportunity
for
more
than
I,
don't
know
who
the
collection
of
investors
is
that
you're
talking
to
now,
but
I
think
that
there
would
be
interest
along
some
swath
of
the
population
and
investing
in
this
Venture
and
if
that
provides
a
more
diverse
membership
of
the
LLC.
B
G
I
would
just
tell
a
really
brief
story
in
that
I
used
to
run
the
business
development
for
the
Air
Services
Board
in
Ithaca,
and
we
were
this
was
in
2004..
So
but
one
of
the
things
we
had
to
do
was
get
a
new
airline
to
come
to
town,
so
we
had
to
raise
a
revenue
guarantee.
So
I
was
a
staff
person
for
Cornell,
University
and
I
was
working
for
a
non-profit
and
are
basically
an
Advisory
Board
of
people,
of
which
ctad
was
one
of
the
chairs.
Sorry,
no
longer,
if
I
answered
the
vote,
it's.
E
G
We
raised
a
250,
000
Revenue
guarantee
to
backstop
the
new
Airline
coverage
and
we
did
that
with
a
hundred
thousand
dollars
from
Cornell
and
I
think
fifty
thousand
dollars
from
Ithaca
College
and
then
ten
thousand
dollar
commitments
from
major
businesses
in
town,
because
we
needed
to
get
the
air
service
in
it's
very
similar
kind
of
presentation.
It's
like
hey
we're
going
to
do
this
and
we're
not
actually
going
to
need
to
use
your
money
because
we
hit
the
targets,
and
so
we
did.
We
didn't
have
to
use
the
money,
but
we
got
the
commitments.
G
So
there's
the
reason
I'm
telling
the
story
is
it's
directly
applicable
because
I
think
you
could
maybe
raise
money
as
commitments
to
say
if
we
don't
hit
these
targets,
we're
going
to
need
to
use
your
money
because
we're
going
to
hit
the
targets.
So
that's
one
one
thing
and
the
other
is
the
idea
of
going
towards
larger
targets.
I
mean
I'm
all
for
and
if
there
was
like
a
500
membership,
I'd
probably
purchased
one
but
I'm
all
for
that.
G
But
then
you've
got,
you
know,
you've
got
500
members
and
you
don't
want
to
you
want
to
limit
your
shareholders
right.
So
it's
like
that's
hard,
but
if
you
go
towards
major
institutions
and
say
look
this,
is
this
Economic
Development
benefit
of
doing
this
and
make
this
commitment
and
we're
going
to
use
half
of
it
for
something
anyway?
D
G
If
you
need
a
ringer
in
the
room,
yeah
I'm
happy
to
talk
about
it
offline,
but
I
mean
it
was
a
long
time
ago,
but
it
was
a
very
similar
thing.
It
was.
It
was
economic
development
for
the
broader
benefit
of
the
community,
and
we
got
commitments
for
major
businesses
to
do
this,
and
you
can
imagine
the
major
businesses
that
invested.
D
E
G
The
money
did
you,
no,
it
didn't.
No
request
did
not
require
us
to
spread
money,
but
it
had
teeth
in
the
contract
that
we
hadn't
hit
the
numbers,
but
they
let
us
do
the
analysis,
and
our
analysis
was
better
than
this,
but
the
other
direction
is
what
Buffalo
Street
folks
did
right,
where
you're
selling
membership
and
like
do
you
own,
a
commercial
kitchen
and
that's
a
really
interesting
model
to
look
at.
B
B
G
B
B
It's
certainly
widens
the
pool
Beyond,
just
the
very
well
healed,
and
if
there
was
some
sort
of
payoff
in
you've
got
credit
for
I.
Don't
know
that
could
get
complicated.
He's
got
credit
for
some
products.
A
Yeah
I
haven't
I
was
going
to
take
a
question
in
a
different
direction.
It's
a
different
direction.
Yeah,
so
I
actually
want
to
go
back
to
the
operator
now
so
now
that
we
can
kind
of
clarify
the
ideas
around
the
LLC
and
how
we
can
get
investment,
so
am
I
correct
that
was
being
proposed
to
friends
of
it.
The
market
would
become
the
operator
and
this
staff
they're
talking
about,
would
work
for
them,
because
I
would
have
questions
about
that.
Not
the
way.
F
I
understand
no,
there
would
be
more
Financial
agent,
I
think
the
operator
would
I
mean
at
this.
At
this
point,
we're
talking
they're
they're.
Basically,
the
idea
is
that
I
would
be
the
director
of
this,
and
I
would
be
the
operator
with
this.
Having.
A
B
B
There
were
four
of
us
who
were
like
we
want
to
do
this
thing
and
it's
not
to
make
money
but
to
accomplish
this
community
project
and
eventually
we
formed
our
own
not-for-profit,
but
in
initially
we
operated
under
alternatives,
Federal
Credit
Unions
501c3,
and
we
were
our
own
collection
of
people
running
the
show,
and
we
just
had
to
report
to
alternate
I
think
it
wasn't
called
alternative
impact
on
what
that
was
called
I.
Don't
even.
A
Yeah,
but
in
this
case,
like
the
operator
of
the
kitchen
right,
I
mean
there's
going
to
be
certain.
We're
gonna
have
other
people
to
pay
right
right.
There
needs
to
be
an
entity
that
would.
B
Stop
all
of
that
yeah,
so
we
didn't
have
any
staff.
We
had
a
lot
of
financial
activity,
but
no
staff,
so
I
think
in
this
case
a
staff
person
the
director
and
the
other
people
would
technically
work
for
you
know
because
the
the
the
the
the
organization
itself,
the
kitchen
ski,
are,
we
going
at
ski
ski
ski,
can
form
its
own
corporation,
that
won't
have
its
own
tax
identity.
B
Really,
you
know
if
they'll
form
a
New
York
corporation
that
would
or
a
file
a
I
guess
it
would
they
first
just
file
a
doing
business
as
that
they
would
operate.
You
know
financially
under
sorry.
I'm
thinking
out
loud
here,
I
think
that
technically
you'd
work
for
the
friends
of
the
the
staff
person
would
work
for
friends
of
the
market.
Yeah.
F
F
To
get
this
to
be
set
up,
so
we
can
kind
of
get
a
meeting
of
the
minds
about
the
institutionalization
of
all
this.
That
is
the
part
where
I
lean
heavily
on
chunk
and
Tom,
because
it's
a
little
difficult
to
Wade
through
for
me
frankly,.
D
But
another
resource
that's
been
helping
us
with
this
is
a
board
member
for
friends
of
which
is
Dominic
recchio
who's
who's,
also
on
the
board
of
the
center
for
transformative
action,
which
is
an
entity
that
is
very
experienced
with
a
fiscal
umbrella.
All
kinds
of
arrangements.
G
D
A
I
think
it's
just
the
kids,
with
the
aggressive
nature
of
the
way
this
was
written
and
what
you're
trying
to
achieve
like
I
just
want
to
make
sure
that
you,
you
should
think
about
setting
up
so
there's
no
blurred,
accountabilities
or
unclear
missions
right
friends,
I'm,
just
gonna
have
other
things.
They
want
to
do
right,
and
it
won't
always
be
this
thing
right
and
this
thing's
not
required
like
this
full-time
attention.
Let's
get
this
thing
done
so
that
would
be.
My
only
concern
is
whatever
whether
it's
Center
for
transformative
action.
F
C
C
You'll
never
know
actually
until
it
opens
up
exactly
where
it's
going
to
end,
but
there
wasn't
quite
as
much
analysis
on
the
expense
side,
and
so
that's
your
fixed
cost
that
you're
going
to
have
and
you've
got
a
very
I
would
say
a
very
aggressive
rental
rate
that
you're
hoping
to
negotiate
for
the
space
compared
to
other
spaces
that
don't
come
with
old
commercial
kitchens.
The
the
per
square
foot
rate
is
quite
lowy.
You
have
a
pretty
good
sense
that
that's
achievable.
F
Again,
like
anything
else,
I
can't
guarantee
it,
but
I
I
know
that
that
place
has
been
vacant
for
three
or
four
years
now
yeah
and
it
just
it
just
it's
an
unfortunate
position
for
that
facility.
The
way
it's
set
up
and
everything
so
I
think
at
this
point
that
you
know
at
first
when
I
was
first
talking
to
them.
You
can
say:
oh,
the
pandemic
is
making
it
difficult
for
them
to
rent.
F
Now,
there's
really
no
excuse,
and
it's
not
renting
still
so
yeah
I
think
that
we
do
have
it
especially
I
know
that
if
we
can
give
them
a
enough
years
of
commitment,
they're
going
to
be
more
likely
to
ready
forthcoming-
and
you
know
I
did
discuss
to
some
extent
the
negotiating
approach
for
this
again.
F
I,
don't
know
if
they're
going
to
go
if
they
would
go
for
that
exactly,
but
you
know,
on
the
other
hand,
that's
why
I
put
in
we
put
in
a
lot
of
extra
for
sort
of
a
Runway,
because
there's
a
lot
of
things.
We
don't
know
the
answer
to
yet
so
we
put
this,
you
know
we're
asking
for
the
total
amount
is
325.
F
325
000.,
so
you
know,
150
of
that
is
equipment
and
there's
a
little
bit
of
that
for
just
transforming
the
facility
to
share
juice
from
a
single
use,
not
very
much
at
all,
like
10,
000
or
so
less
and
then
the
rest
is
all
just
substitiously
Runway,
starting
to
help
cover
costs.
And
just
because
we
can't
know
we
want
to
it's
basically
insurance
that
we're
going
to
protect
our
investment
in
this,
so
that
we
can
have
time
to
get
traction
and
build
our
membership
and
and
reach
a
point
where
we're
making
them.
G
F
G
Basically
turn
the
owner
into
an
investor
at
that
point,
but
you
could
do
10-year
lease
and
say
you
know
they
need
to
put
a
hundred
thousand
dollars
in
the
equipment
and
that
we
could
increase
the
per
agreement.
If
we
could
put
in
increase
the
per
square.
Foot
ones
were
successful,
so
you
could
have
like
a
stage.
You
could
have
a
staggered
lease
rate
and
but
yeah
I
asked
them
for
like
150.
B
G
Well,
yeah,
but
it's
been
making
for
three
years
and
make
them
make
it
worth
their
while,
so
they
can
be
excited
to
do
it
because
I
don't
know
who
the
owner
is
so
I
if
I'm
conflicted
in
some
way.
Some
people
need
to
tell
me
I,
don't
know
who
the
owner
is
but
and
I
probably
shouldn't.
You
know.
What's
that
word
yeah.
B
G
F
G
Yeah,
larger
private
sector
they're
going
to
pencil
it
over
a
much
larger
time
frame,
so
you
can
say
like
yeah.
Let's
we
need
150
000
and
we're
going
to
go
to
the
community
for
150
000
and
so
we'll
do
a
10-year
lease
rate
at
this
amount,
and
you
know
we'll
increase
payment
and
yeah.
If
you
go
under,
they
get
a
bunch
of
more
kitchen
equipment,
Charlotte.
G
C
I
just
wanted
to
know
one
other
thing
about
the
agency's
involvement
in
the
future.
Potentially
the
right.
The
easiest
fit
for
an
agency
support
is
to
provide
subsidies
or
scholarships
for
low
mod
businesses
or
owners
to
that
sliding
scale.
That's
the
easiest
way
way
to
participate,
because
loans
to
not
for
profits
are
prohibited
unless
we're
buying
equipment
into
doing
construction.
A
C
On
their
own,
we
can
really
make
it
work
for
each
business.
We
have
to
have
some
sort
of
a
framework
to
apply
to
the
Friends
of
or
something
would
be,
you
know
an
appropriate
applicant
or
the
LLC,
and
then
we
could
establish
a
pool
of
funds
for
that
use,
and
the
reporting
we
would
need
would
be
whether
those
businesses
are
low,
mod
owned
would.
C
G
Forget
who
the
reason
I
mention?
It
is
because
the
community
put
in
four
thousand
five
thousand
dollar
forgivable
loans
into
something
like
40
plus
businesses,
some
of
which
were
low
income
and
some
of
which
went
under,
but
almost
all
of
them
received
this
benefit
as
part
of
the
community
and
I.
Think
that'd
be
a
really
great
list
for
you
to
go
to.
If.
G
D
G
E
E
A
A
A
D
C
I
think
they're
way
at
the
back
of
your
packet,
if
you're
in
the
revised
packet
and
anyway,
in
terms
of
our
loan
repayments,
everybody
has
current
Tompkins
Community.
Action
reviews
would
be
one
month
behind
on
our
records.
They
maintain
that
they
are
current,
we're
trying
to
work
that
that
out
so
they're.
It's
not
not
a
ongoing
kind
of
cascading
issue
at
all
and
in
terms
of
lease
payments
we
are
current
with
everybody.
C
I
did
want
to
note
that
we
have
now
closed
on
the
sale
of
Two,
Cherry,
Street
Properties,
so
evaporated
metal
films
at
239,
Cherry,
Street
and
Precision
filters
at
240,
Cherry
Street
have
purchased
their
properties,
they've
been
a
long-term
lease
purchase
agreements,
those
have
closed,
and
that
is
bringing
in
about
65
000
of
Revenue
into
the
agency
that
we
can
use
to
help
our
efforts
and
our
goals
closing
the
industrial
park
fund,
which
is
a
flexible
fund
for
many
uses.
C
C
So
our
next
scheduled
meeting
is
the
second
Tuesday
in
December.
We
don't
have
a
tech,
yeah.
Okay,
we
don't
have
it.
We
don't
have
anything,
that's
pressing
on
the
agenda
right
now,
but
no,
we
can
either
develop
a
topic
or
wait.
We
don't
have
a
loan,
that's
close
to
being
ready
for
application,
for
example,
okay,
so
we
may
kind
of.