Fork in the Road
WE ALL MEET A FORK IN THE ROAD. SOMETIMES THE PATH WE CHOOSE COMES TO DEFINE US,
Fork in the Road is an interconnected and interdependent ecosystem of food and beverage, wellness, and educational operations which, as a whole, are tasked with educating at-risk you in concepts of agriculture and culinary arts.
Through successful completion of our program, these students are able to complete high school, get their GED, and bridge the gap to lower-division college coursework. Included are life skills coursework as well as interpersonal and social programs. When combined, the student body will have employable skills that will stay with them for a lifetime…a lifetime free from the cycles of incarceration and recidivism that would otherwise prevent their true contribution to society from ever coming to light
The forward facing and for-profit operations will each act as classroom for specific topics in our curriculum, yet be laser-focused on profitability and sustainability.
Speaking of sustainability, our touchstone within the ecosystem is our permaculture farm, an operation we have yet to realize because we still neeed investment. Only one of our operations is up and running, and we are determined to go it alone, bootstrapping our way all the way through until this ecosystem is complete…but we would much rather have some friends along for the ride.
Please consider donating or investing before you leave today.
We are…
…a unique ecosystem of interconnected and interdependent operations poised to be at the top of our market upon launch, guided by a leader with more than 30 years in the industry.
We are…
…a farm designed with the best organic and permacultural principles in mind, striving to be the best in all we do, along with a medicinal remedy business and its attendant herb garden, providing the best to our clients and our community.
We are…
..a school focused on a curriculum which balances rigorous agriculture and culinary-based coursework with life and social skills in a safe venue in which to overcome ones past involvement with school suspensions and expulsions, law enforcement and county, state, or federal penal systems.
We are…
Fork in the Road
…and we are a for-profit ecosystem of businesses which serve a non-profit academy teaching at-risk youth how to farm and cook, and more importantly, move beyond their arrests and criminal records and problems at school.
We seek investors for our food and beverage and farming operations, donations for the Academy, and clients for our herbal medicinal business (which is already operational).
We already have the support of a small group of herbal clients (thank you!) without which this would not be possible, as well as handshake agreements and support from:
Pierce County Juvenile Justice
and
King County Juvenile Justice
Now we need investment cash to get this all off the ground. Through three rounds of funding, and depending upon where our stories coincide, your investment in the for profit business-side helps us:
purchase a farm within 20 miles of Seattle or Tacoma,
purchase six container farms to help our operation stay “in the green” year round,
scale up our herbal medicinal operations to fulfill wholesale and e-commerce sales and shipments,
scale up our bitters operations to provide local eateries and bars the best in handmade, small-batch cocktail bitters, and, ultimately,
launch five food and beverage operations, a commissary kitchen, and an organic farm providing for operating and capital expenditures through year three, when the ecosystem will be completed and the school fully operational,
Your donation to the Academy in the Road helps us:
hire a Director of Curriculum to help us provide the best education possible,
attract and provide for a larger student body, expanding from 20 students in the first year to 80 students in year five,
build physical space for students to live and learn while with us at Fork in the Road,
feed and provide care for those same students,
maintain interim and permanent classroom and meeting space for the student body, our instructors, and the community alike,
pay minimum wage to all the students, whether they are “working” for us at the time or not, some of which will be retained for room and board, but most of which will be held in escrow until they graduate…with a tidy sum in the bank with which they can kick-start the rest of their life,
provide legal support for students involved with county, state, or federal courts, as well as bridge support for students exiting the program upon successful completion
Our Food and Beverage Operations
Our Bakery Concept
Every good cook knows how to bake, and it is our aim and goal to create better than “good” cooks. We will be a very diverse and active bakery, always producing a wide variety of all things “dough” from many different cultures and cuisines, sure to impress the community and create a well-rounded cook or baker.
Our Commissary Kitchen
We know what it’s like to not have a kitchen of your own, and we want to provide space for whomever needs a professional kitchen. Businesses like food carts. People like your Aunts and Grandmother who need to bust out 100000 cookies around the holidays. We’re here for all of that. Amazing cooks work in the strangest places, why not come work alongside us? After all…everyone needs a little space, right?
Our Cajun and Southern Inspired Restaurant
Open for breakfast, lunch, and dinner, Full of revelry (even when it’s not mardi gras) serving the best in southern and Cajun cuisine. Fried oyster po’ boys, Redfish Creole, Etouffee, at least three different kinds’a gumbo, sticky toffee pudding, and, of course, more roux than you can shake a stick at. von george urges you to “laissez les roulers les bon temps”
Let the good times roll!
Our Catering and Heat-and-Eat Meal Operation
Diverse and flexible, ready to pivot to where they are needed, catering companies are poised to produce a dazzling array of dishes and their attendant cuisines, for multiple markets and sectors as well. Ours operation is different for a number of reasons. Click on the image above to find out more.
Our Outdoor Dining and Logistics Control Panel
Starting in our first 18 months, On Farm will start the integral outdoor dining portion of our model. Within five years, it will take things to the next level with a full suite of outdoor excursions…catered of course.
On Farm also houses our in-house tech team and the POS and databases they manage. We won’t be a collaborative of “”soft scientists”…the hard sciences get us too!
Our Fine Dining Concept
Hyperseasonal cuisine served at the peak of freshness, produced under the thoughtful eye of Chef Shawn, a 30+ year veteran of all things food and beverage. Six courses, beverage pairings, vegetarian and vegan options, a’la carte dining at the bar…it doesn’t matter. From the time you step foot into our sumptuous dining room, which, somehow, is still unpretentious and relaxing, we take care of everything.
In the Spotlight
By the numbers…
Our ecosystem of business operations spans a whole lot of the food and beverage sector,. will provide jobs for a whole lot of people, and is supported by many years of experience