Doing Business in the U.S.: Accelerate your Food Processing Business
- A strategic location on the Canadian/U.S. border
- A strong workforce pipeline from the regions 21 colleges and universities, plus one of the country's premier food science programs at Cornell University
- Low cost hydropower & 0% state corporate income tax for food processors
Business development specialist Olivia Hill will provide an intro to doing business in the U.S. along with the following Hodgson Russ experts:
Lura Bechtel practices labor & employment law as part of the firm’s Canada-U.S. cross-border team in Toronto. Her focus is assisting Canadian entities that have employees in the U.S., or are considering hiring in the U.S. Join Lura to learn more about the trend to expand into the U.S., and expanding your U.S. workforce.
Christine Bonaguide is a partner representing clients in complex domestic and international commercial transactions. She represents Canadian businesses with U.S. legal issues, such as expanding and operating their businesses in the U.S. Join Christine to hear more about structuring your cross-border expansion.
Mike Maxwell is a partner who counsels corporations on a variety of product liability issues, including adequacy of warnings and labels. Mike’s work involves cross-border issues. He has been called as an expert witness in Ontario arbitration regarding NYS/Ontario conflicts of law. Join Mike to learn the pitfalls in food labeling and packaging.
Nathaniel Lucek is a partner who assists clients with intellectual property, contract, and corporate matters. Nathaniel focuses on patent law, including the preparation and prosecution of patent applications, due diligence projects, & opinion work. Join Nathaniel for a brief introduction to protecting your brand & other IP in the U.S.
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