Jamie Rahrig is an Academic Specialist at the Center for Regional Food Systems at Michigan State University (CRFS) and an Innovation Counselor with the MSU Product Center. She is responsible for managing the Michigan Good Food Fund, a mission-driven loan fund that offers business support and access to financing and Food SPICE (Food System Partners Investing in Communities & Entrepreneurs), a local and regional initiative to lift up Michigan-based food and farm businesses and develop more equitable, resilient, and stronger food systems.
Jamie is lead author of the MSU CRFS Funding Resources for Food Related Businesses, a guide to assist food and farm businesses in accessing funding. In her role, she provides food and farm businesses one-on-one business counseling, training and networking opportunities, and workshops and webinars.
A Registered Dietitian, Jamie holds a Master of Public Health from the University of Michigan – Flint, a Bachelor’s degree in Dietetics from Michigan State University, and Bachelor’s degree in Biology from the University of South Florida.
Local Sourcing: It is Easier Than You Think
Published on July 1, 2022
Producing a Value-Added Product on the Farm Series
Published on June 24, 2022
Funding Sources for Food-Related Businesses, Seventh Edition
Published on April 8, 2022
Voices of Sustainable Agriculture: Speaker Series
Published on September 23, 2021
Two new shared-use kitchens available to U.P. food entrepreneurs
Published on July 27, 2021
It’s a SNAP: The Value of Nutrition Incentives for Brick and Mortar Retailers
Published on April 21, 2021
Essential food businesses: Supporting entrepreneurs during the pandemic
Published on September 30, 2020
Battle Creek restaurant owner gives back, finds opportunities during coronavirus pandemic
Published on April 28, 2020