What do you get when you combine a dream, a neglected warehouse, ten years of perspiration and $800,000 in government and community investment? You get the Western Massachusetts Food Processing Center, the commercial kitchen recently opened by Franklin County Community Development Corporation. Legislators, community leaders and other interested folks (including the entire Valley Viewpoint staff) convened on Thursday, November 15th, for the kickoff of the Wells Street facility. And, believe me, no one was disappointed.

Everything about the 3,500 square-foot facility is impressive, from its four distinct processing areas (for controlled temperature, dry and wet processing and baking) equipped with moveable stainless steel worktables, prep sinks and rolling racks to its warehouse with freezer and cooler storage, pallet storage area and secured cages. Constructed to give local farmers, culinary entrepreneurs and restaurant owners a place to develop and expand food businesses, this fully equipped shared-use kitchen brings a much-needed source of economic development to Franklin County and the Pioneer Valley at a time when the area needs a lift, both financially and spiritually.

And users are already lining up, beginning with Green Emporium owners Tony Palumbo and Michael Collins, who will use the facility to produce salad dressing starting in December. They'll be followed by Dave Gott, who will make apple juice, applesauce and blueberry butter (which Executive Director John Waite says the staff can't — excuse the pun — wait to taste) and Anthony Ruehle, with his seafood stuffing.

Users on hand for the Thursday night opening included Daniel Rosenberg of Montague, who makes a mean barrel-style dill pickle, Steve Bethel, whose Kanghi Organic Miso Salad Sauce is pungent and palate-pleasing, Jeanette Fellows of Chase Hills Farms with her yummy organic cheese, and Bob Linder and Craig White, whose Hillside Organic Pizza is being promoted as a healthful alternative to traditional fundraising fare. With samples of these tasty products and elegant non-veggie and veggie delicacies served up by the staff of the Rowe Camp & Conference Center (see the Town Spotlight on Rowe), the opening festivities were a treat indeed.

Director Andrea Kohles joined the CDC staff as Program Manager for the new processing center in mid-May and she's actively recruiting food processing clients. If you've always dreamed of producing a favorite family recipe (my husband Don is toying with the idea of marketing his famous – at least in our circle of family and friends – sweet potato chips), contact Andrea at 413-774-7204 or click on the Food Processing Center link on their website, www.fccdc.org.

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