Food entrepreneurs get lessons from First Course

First Course. He says there’s been a “proliferation of food startups because of the culinary renaissance that’s happening in our city.” His organization wanted to find ways to help those folks get assistance in “a more accessible way” than a workshop or classroomcourse.

La Dorita, a community kitchen and food business in Sharpsburg, has provided onsite workshops and a written manual for food entrepreneurs. The other two collaborators are New Run Rising, a business incubation and acceleration nonprofit, and Smallman Galley, a Strip District restaurant incubator. Heinz Endowments provided grantfunding.

The online class is structured as eight modules. Users read text, watch short videos and answer questions at the end to make sure they absorb what they hear. They can also develop a business plan and getit reviewed by experts.

“One of the biggest things we find with people who are trying to start new businesses is the fear of the blank page,” said Scott Wolovich, executive director of New Sun Rising. “First Course breaks down the task of developing a business plan into smaller increments.”

The modules cover topics such as fundraising, branding, finances, business planning and more. One module provides specific information that will be helpful to locals, including food product laws for Pittsburgh, the Allegheny County Health Department and the commonwealth. The rest of the content would be useful to a food entrepreneur anywhere, but those living outside Allegheny County must pay $100 for an access code for the course.

Mr. Sloss believes much of the course’s value is found in the “real-world questions that sometimes aren’t asked” in other formats. “You find out how much time it takes out of your personal life to become an entrepreneur.”

He said the module on branding is important because “you have to get it right the first time” or your product, no matter how good it is, won’t sell.

Some of the course’s video content came from “Beyond the Menu,” a series of talks by food entrepreneurs at Smallman Galley, where they discussed the pitfalls and challenges of starting their businesses.

The makers are already planning extra content, including modules that will teach how to make businesses sustainable and how to get organic certification.

“Food is a common language between different cultures, incomes, races and backgrounds,” Mr. Wolovich said. “It’s a great equalizer in our community.” Whiskey and pierogies Wigle Whiskey is throwing a pierogi festival to celebrate the release of its newest spirit, Summer Malt, made with organic malted wheat and barley and aged in a new charred oak barrel for two years.

The Renaissance Pierogi Fest will be from 6 to 9:30 p.m. Friday at Wigle Whiskey Barrelhouse and Whiskey Garden on the North Side.

To celebrate the wheat used in the whiskey, chef Rafael Vencio of “Kanto” Kitchen will cook up some wheat-y treats in the form of dumplings and pierogies.

Pittsburgh Renaissance Festival will perform at the event and Chase the Barons will play music.

Tickets are $15, and include two Summer Malt cocktails and a pour of Summer Malt. Tickets: wiglewhiskey.

• If you buy canned jackfruit to use as a meat alternative, you probably want to make sure it is packed in brine or water instead of syrup. The ones in syrup are sweet.

• Jackfruit’s pulp is mostly water, so don’t look to it as a source of protein. It is, however, a good source of dietary fiber and also is rich in vitamin C, calcium and potassium. Plus, it’s extremely low-cal, with only about 150 calories per 1cup serving.

• You can use it in tacos, burritos, enchiladas, curries, dumplings, salads, over rice or in any recipe where you might use meat.