Register at the door – $85 per person
*Limited to available sessions. Cash or check preferred.
Winter Vegetable Love: Extend Your Season & Margins with Resources to Grow, Sell & Cook Them – Katherine Deumling, Cook With Want You Have; Lane Selman, Oregon State University
Interested in ideas for marketing your winter vegetables at market and through CSA? In this session, you will hear examples of how to get customers excited about winter vegetables. Katherine will do a cooking demonstration and tasting as well as discuss methods and tips to get your customers interested in and passionate about winter vegetables. Lane will present the Eat Winter Vegetables project with the goal to increase awareness and consumption of local organic winter vegetables and share resources available to farmers through this project.
Value Added Targeted Niche Markets Production – Renard Turner, Vangaurd Ranch, Virginia
Vanguard Ranch has a goal of gaining as much profit as possible from each of its crops. Identifying a niche and being a value-added producer is the pathway to small farm success. For Vanguard Ranch this means their high quality goats become high quality goat meat that is marketed directly to customers through a food concession trailer at food festivals as goat kabobs, curry goat, and goat burgers. The ranch also hosts music events to support their food sales. In addition to the concession stand, the goat meat and vegetables produced on the ranch are marketed direct to restaurants, ethnic markets, and grocery stores.
Tipping the Profit Scale: Building Equity in the Burgeoning Hemp Industry – John Sanchez, Tribal Hemp Master Grower/Producer; Dr. Rachel Knox, Endocannabiologist & Certified Cannabinoid Medicine Specialist, Doctors Knox, Inc.; Travell Bradford, Mama Roots LLC; Sunny Summers, Oregon Department of Agriculture; Mookie Moss, Boones Farm
This workshop addresses the opportunities and challenges of creating greater equity and inclusion in the hemp industry. Topics covered include the history of hemp production in the U.S., current best management practices, licenses and regulations, infrastructure needs and challenges, and markets. The session will consist of a panel of diverse producers, and presentations from industry and university experts. This session is not about how to grow hemp. It focuses on the regulatory and marketing challenges farmers must address if they decide to grow hemp.
Oregon Farmworker Voice in Local Food Communities – Laura Galindo, Communications & Membership Director, PCUN – Pineros y Campesinos Unidos del Noroeste; Ricardo Contreras, Board President, Casa Latinos Unidos; Laura Bennett, Gathering Together Farm; Kevin Boyle, Equitable Food Initiative
More and more, we are seeing stories of community-led efforts that motivate us to address some of the most pressing problems in our communities. Oregon Agriculture has long depended upon a predominately Latinx and Indigenous labor force, and this session will work to address how we can begin to center those voices in our local food communities. Join us in learning about farmworker and Latinx movements and organizations in Oregon and how we can support them. We will hear from Laura Galindo with PCUN (Pineros y Campesinos Unidos del Noroeste), Oregon’s only farmworker union, about local farmworker movements and campaigns, and from Ricardo Contreras with Casa Latinos Unidos here in Corvallis, about their work and the potential of collaborating with local farms to provide outreach to Oregon’s rural Latinx communities. Next we’ll hear from Laura Bennett of Gathering Together Farm who will speak to the collaborative potential of mobilizing support for these groups as farmers and consumers alike. Our fourth panelist is Kevin Boyle of the Equitable Food Initiative, one of the top three worker-led social justice certifications in the country, who will talk about what EFI does to help foster worker-led changes on farm with their educational trainings. We are so excited to learn more about some of Oregon’s incredible farmworker & Latinx organizations, how to be engaged citizens beyond voting with our forks as consumers, and how farmers can come together as problem-solvers to help create mechanisms for worker voice on farm. We recommend this session to all—to farmers who hire migrant farmworkers and to those who don’t, to consumers, to farmers market managers and board members, to small farm extension agents, and more. This session is about some of the next steps we can all take in fostering conversation and collaboration in our food communities
How to Make Decisions About Investing in Tools and Equipment – Tanya Murray, Oregon Tilth; Josh Volk, Slow Hand Farm
In this workshop we look at two approaches for analyzing investments in farm assets – first we look at two financial measures: a simple cost benefit analysis, and an analysis that takes into account the time value of money. Beyond the financial considerations we also look at less quantitative factors, benefits to the farm in more wholistic ways, and we discuss how to factor these into decisions about whether or not to buy that shiny new tool that promises to change the whole game.
Growing a Flower Farm – Dannielle Swan and Valiant Poole, Field to Heart; Leah Rodgers, Indigo Gardens
Moving a farm can be a huge undertaking, as can switching your crop lineup. You’ll hear from one farm that has uprooted their entire farm and re-established with intention, and a farm that has made the successful transition from vegetables to full time cut flowers.
Sampling at Farmers Markets for Marketing or Customer Feedback – Ann Colonna, Food Innovation Center; Amanda Pastoria, Umpqua Valley Farmers Market
There are two good reasons to sample: one is to push product to sell, the other is to collect feedback, and the approach you take for either is wildly different.This workshop for farmers market vendors and farmers market managers includes some brief rules and regulations around safe sampling, but mostly focuses on how to maximize your sampling opportunities at the market in order to get useful feedback from folks on your food items (Fruit or vegetable varieties! New value-added products!).
Managing Insects and Diseases in Tree Fruits – Nik Wiman, Tree fruit specialist OSU Extension
Learn techniques for organic management of insects and diseases commonly found in Willamette Valley tree fruits. This workshop will address identification, monitoring, preventing, and controlling insect pests and diseases. Identify, access and use data from your nearest weather station to help you make decisions on how to manage your crops using “my pests”.
Protected Culture of Berries East and West of the Cascades! – Javier Fernandez-Salvador, OSU Small Farms Program; Clare Sullivan, OSU Small Farms Program; Avery Pheil, Oregon State University
Come learn about the low and high tunnel strawberry and raspberry production research being conducted by two OSU Small Farms Faculty on both sides of the mountains. Javier Fernandez-Salvador will share the techniques and results of his low-tunnel strawberry production trials in the Willamette Valley, which include cultivar evaluation, tunnel cultural management, and adoption of organic production practices (fertigation, pest management, post-harvest, etc.). Clare Sullivan will showcase a new berry research project in Deschutes County being conducted with six farms, striving to find a feasible system for growing fruit in the high desert. First year results comparing strawberries and raspberries grow in high tunnels and the open field will be shared, including costs of a PVC high tunnel.
FULL SESSIONS – NO WAIT LIST
Whole Hog: Meat Quality, Yields, and Butchering Techniques for Two Different Pig Breeds – Nathan Parker, Manager of the OSU Clark Meat Science Center; Rebecca Thistlethwaite, Director of the Niche Meat Processor Assistance Network; Ben Meyer, Owner of Revel Meat Co. & former owner of Old Salt Marketplace & Grain & Gristle restaurants
If you market meat or are planning to, this workshop is for you. Located at the OSU Clark Meat Science Center, we will compare two different pig breeds and production styles- a standard hybrid pig from Carlton Packing with a pasture-raised heritage breed pig (farm TBA). We will look at carcass quality indicators, marbling and lean/fat ratios, and discuss how production practices affect meat quality. We will then break down both carcasses and look at yields to understand not only what affects meat yields but also how to maximize value from the carcass. With a USDA meat processor, we will discuss cutting instructions and how to work best with your processor, as well as meat marketing basics. Lastly, we will cook up a few select cuts of each pig and discuss sensory qualities of the pork. Each participant will go home with 5-10 lbs of fresh meat (bring a cooler with ice). *Cost: $75 each, limited to 20 participants.
Pricing Info For 2020:
- Early Bird Registration until Jan 20th: $60
- Registration from Jan 21st until filled or Feb 12th: $85
- No at the door registration will be available this year, unless we have significant spaces available.