Keweenaw Bay Indian Community Seeking Input for a Community Kitchen Space

The Keweenaw Bay Indian Community is gathering community input via a series of focus groups, interviews, and a community survey to guide the development of a shared-use commercial kitchen facility. 

A shared-use kitchen is a licensed kitchen available to rent and reserve in hourly time blocks by everyone including local entrepreneurs, farmers, businesses, organizations, and community members. Shared kitchens are supplied with commercial-grade resources where users of the kitchen can safely process, cook, and package food products for resale, events, and community meals. The space can also provide additional resources such as business mentorships, food licensing guidance, marketing, and collaboration opportunities to community members looking to start or maintain a food business at a low cost.

The current stage of the project is to survey and interview the community on their interests and needs for a shared-use kitchen space in the region. Members of the community are encouraged to give input on the project by taking a brief survey. Paper copies of the survey can also be obtained at the Keweenaw Bay Indian Community Natural Resources Department located at 14359 Pequaming Rd, L'Anse, MI and the WUPPDR office located at 400 Quincy Street, 8th Floor, Hancock, MI. 

Survey responses will be accepted through August 27, 2022. For additional information, contact Rachael Pressley at rpressley@wuppdr.org or at (906)-482-7205 ext. 116. 

This project is funded by the Keweenaw Bay Indian Community, USDA Regional Food Systems Partnership Grant, and the Michigan Economic Development Corporation. 

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* 1. Are you interested in using a shared-use commercial kitchen?

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* 2. How would you describe yourself?

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* 3. Do you live in Baraga County?

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* 4. Which of these best describes you? 

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* 5. What kinds of food products do you produce/gather/develop?

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* 6. During what months of the year would you be interested in using a shared-use commercial kitchen space?

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* 7. If you are interested in a shared-use commercial kitchen space, how many hours per week would you anticipate using the facility?

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* 8. How far would you be willing to travel to access a shared-use commercial kitchen facility?

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* 9. How much would you be willing to pay per hour to use a shared-use commercial kitchen?

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* 10. What activities would you use the shared-use commercial kitchen for?

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* 11. What type of equipment would you need in a shared-use commercial kitchen to prepare your food products?

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* 12. What type of auxiliary services/equipment would you need in a shared-use commercial kitchen?

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* 13. What additional services would you see beneficial to your business at a shared-use commercial kitchen?

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* 14. Does your food business require any other special equipment, facilities, or services?

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* 15. Please share any additional information and comments about your food business, products, or overall need for a shared-use kitchen space.

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