West Bend


Culinary Agritourism: Eating one’s way to a distinctive sense of place

Patrice Barrentine - Washington State Department of Agriculture
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Workshop Level: Beginner
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Workshop Description

Thinking about culinary agritourism for your farm operation? Learn about food travel trends, partner organizations for travel and marketing, and numerous ways to offer opportunities that fit your farm and personality while diversifying your revenue. Specific time will be given to building a culinary agritourism itinerary for your farm and region with key information that will appeal to travelers.

Speaker Bio

Patrice Barrentine grew up experiencing u-pick, from blueberries to apples to muscadines, as an annual occurrence as well as traveling for special food, from boiled peanuts to shrimp to stream-powered grist meals. In college, she harvested wine grapes in the Alps to the sound of sheep bells coming down from summer pasture. She was in the natural foods grocery business for 10 years, working with agricultural producers to increase their market share by developing pricing, displays that sell, and new value-added products. In her time at the Washington State Department of Agriculture (WSDA), she has developed the 2010 and 2014 Small Farm Direct Marketing Handbook, a CSA program for state agencies, Savor Washington (a culinary agritourism program), and the Farm Wisdom Video Series. Barrentine is an adviser to the Washington State Farmers Market Association Board as well as a Washington State Beer Commissioner and a Council Member of Pike Place Preservation and Development Authority.

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