The kitchen is starting to warm up
Goshen. In preparation for constructing the food processing plant, Amy’s Kitchen has created a new intersection on 17M, a new DOT-rated bridge over the Wallkill River, along with an onsite storm water/water/sewer/fire loop piping, and a water main and sewer main extension from Middletown.
| 23 Jun 2021 | 09:35
In preparation for constructing the food processing plant, Amy’s has created a new intersection on 17M, a new Department of Transportation-rated bridge over the Wallkill River, along with an onsite storm water/water/sewer/fire loop piping, and a water main and sewer main extension from the City of Middletown.
In 2019 Amy’s Kitchen, producer of organic vegetarian meals, officially broke ground to build a new facility located at 101 River Road in New Hampton near the Mid-Hudson Forensic Psychiatric Center.
“We have been working with the Goshen Planning Board throughout the process,” said Jessica Adkins, Senior Director of Community Affairs. “We’re very appreciative of their partnership.”
Where construction stands
In preparation for constructing the food processing plant, Amy’s has created a new intersection on 17M, a new Department of Transportation-rated bridge over the Wallkill River, along with an onsite storm water/water/sewer/fire loop piping, and a water main and sewer main extension from the City of Middletown.
Foundation and underground work has begun as well.
Adkins explained that as construction on the plant continues toward completion, the anticipated dated for making food is the end of 2022.
Although locals will not be able to purchase at the plant directly, Amy’s Kitchen is certain that having an East Coast-based facility will help them make their products even more readily available at retailers along the East Coast.
Phase one: 200 jobs, with benefits
“Once complete, phase one of our project will employ 200 people. Jobs will span management, manufacturing and operations,” said Adkins, adding, “Many of the roles will not require experience. And training will be provided.”
The perks are many for employees.
“Our employees receive great benefits designed to keep them and their families physically, emotionally and financially healthy,” Adkins said. “Benefits include retirement savings plans, paid time off, tuition reimbursement, scholarships and discounts on Amy’s products. We also provide training and growth opportunities in hopes that employees will stay and grow with us.”
‘Everyone ... has made us feel really welcome’
Founders of Amy’s Kitchen Andy and Rachel Berliner are happy to establish their latest business enterprise in Goshen.
“We’re a values-driven company and we felt right away that the people of Goshen are the same,” said Andy Berliner, Amy’s Kitchen Founder and CEO. “Throughout the entire process, everyone has been so great to work with and has made us feel really welcome.”
Project description
According to documents filed with the state Department of Environmental Conservation, Amy’s Kitchen, Inc., and Science of the Soul Amy’s Kitchen propose to construct a 369,000-square-foot frozen food manufacturing facility on a 60.1-acre property located on the Ver Hage property along Hartley Road in the Town of Goshen.
Science of the Soul proposes to construct a conference center on the Echo Lake property comprising a 200,000-square-foot open-air pavilion with four associated restroom buildings (5,000 square feet each); one two-story 80,000-square-foot multi-purpose/family area building; one two-story 38,000-square-foot central building; one one-story 8,000-square-foot maintenance barn; two caretaker residences, 2,400 square feet each; one 4,500-square-foot guest house; and associated pervious and impervious parking areas to accommodate approximately 2,043 cars and 130 buses on a 195-acre property located on SR 17M and Echo Lake Road in the Town of Goshen.
A warehouse is also planned on an approximately 11.6-acre subdivided parcel on Hartley Road.
“This is the biggest event in the Town of Goshen since 1843, when the Erie Railroad came.”
Goshen Supervisor Doug Bloomfield in a 2019 interview with the Times Herald-Record.