For every food and drink product on market shelves, there are heaps of others waiting in the wings and vying for retail space. Of course, shelf space isn't the be-all and end-all for food entrepreneurs. There are other ways to rustle up foodstuff attention—start a food cart, sign up for a farmers market booth, start an underground supper club. But what if you need some food-safety tutoring so your first customer doesn't go belly-up, or what if you know nothing about marketing or trademarking your product? Students enrolled in Portland Community College's 13-week Getting Your Recipe to Market program learn all of that and then some from food industry professionals. Next Tuesday night you can meet 15 students currently enrolled in the program—and sample the end results of their blood, sweat and tears—at the free and open-to-the-public biannual "Time to Market: A Showcase of Local Foods" at the Food Innovation Center. The event is hosted by Portland Community College, Oregon State University and New Seasons Market. Get your tiny spoon and Dixie cup-clutching hands ready! Here are some people and products worth lining up for at the event.

Gluten-free brownies:

Portland-based former corporate training manager Linda Chaplik will serve up gluten-free chocolate, mint and espresso brownies, inspired by good old familial guilt (her sister is gluten-intolerant). She plans to market the brownies to local cafes.

Spicy smoky dried-pepper blend:

Seasonal farmworker Polly Wilson of Junction City will make you sweat and/or sneeze with her spicy, smoky, trademarked Hell Dust hot-pepper blend.

Local fish stock:

Upstate New York transplant and Newport resident Julie Wasmer will ladle out samples of her heal-all-wounds fish stock based on a Sally Fallon recipe in

Nourishing Traditions.

Time to Market: A Showcase of Local Foods takes place at the Food Innovation Center, 1207 NW Naito Parkway, 872-6680. 6-9 pm Tuesday, Dec. 14. Free. All ages. For info, visit