Women in Meat Northeast 2017
Harvard Forest
324 N Main St, Petersham, MA 01366, USA
Massachusetts
42.5283753
-72.18733079999998
Description
Women in Meat Northeast is an event designed for women whose livelihood intersects with the world of livestock such as butchers, farmers, processors, chefs, value-added producers, distributers, and service providers across all segments of the industry. Our goal is to provide women with the opportunities to learn from and network with one another, while developing valuable skills and growing and strengthening their respective businesses and brands.
Sunday, October 22, 2017
MORNING 1/2-DAY WORKSHOP
9:00AM - 12:00PMWhole Animal: Beef Breakdown (part 1)
LIMITED AVAILABILITY: 20LOCATION: Adam's Farm Slaughterhouse
Participants will break down a side of beef into primals and subprimals. Industry specification will be followed with emphasis on merchandising, nutrition and cut features.Instructor: Kari Underly, Range® Meat Academy
12:00 - 1:00PMBOXED LUNCH
AFTERNOON 1/2-DAY WORKSHOPS
1:00 - 4:00PM
Whole Animal: Beef Breakdown (part 2)
LIMITED AVAILABILITY: 20
LOCATION: Adam's Farm Slaughterhouse
Participants will process subprimals into end cuts.Each group will review their cuts and discuss learnings with the group.Individual muscles will be saved and used in a sensory exercise for building the perfect burger blend.Instructor: Kari Underly, Range® Meat Academy
Food Safety Along the Supply Chain
LOCATION: Harvard Forest, Petersham, MA
Who can I sell my meat products to? What are their purchasing requirements? Why is a food safety plan important? Participants will learn the process steps to write a food safety plan, the steps to sell into certain outlets, and the importance of why we do what we do along the supply chain, in order to keep our food safe for the consumer.
Instructor: MacKenzie Waro is the Livestock Processing and Marketing Specialist with CCE Harvest New York MacKenzie works with processors, producers and consumers helping identify markets and concepts for marketing of livestock products. She is a HACCP (Hazard Analysis Critical Control Point) Lead Instructor, FSMA (Food Safety Modernization Act) for Animal Feeds Lead Instructor, SQF (Safe Quality Foods) Certified, and works with USDA for cattle grading and carcass grading
6:30 - 8:30PM
DINNER at Harvard Forest, Petersham, MA
BURGER BAR: Building the Perfect Burger
Group to present and highlight their individual burger blends. Grill and serve with local fresh ingredients.
Monday, October 23, 2017
8:00 - 9:00AMBREAKFAST at Harvard Forest, Petersham, MA
1/2-DAY WORKSHOPS
9:00 - 12:00PM
Whole Animal: Hog Breakdown LOCATION: Stillman's Quality Meats, Hardwick, MA
LIMITED AVAILABILITY: 12
Participants will break down a side of pork into primals and subprimals. Industry specification will be followed with emphasis on merchandising, nutrition and cut features. Emphasis on retail and charcuterie cuts.Instructor: Kari Underly, Range® Meat Academy
The Graziers ToolboxLOCATION: Harvard Forest, Petersham, MA
This workshop will discuss how to use the basic “tools” of grass farming to feed our livestock and improve the pastures. Topics will include different stocking rates, stock densities, trampling, variable regrowth periods, the amount of residual pasture left behind, and the pre grazing height of the pasture. Each of these “tools” can be used to change the pasture plant species composition, pasture productivity & quality, soil health, and livestock performance.Instructor: Sarah Flack, Sarah Flack Consulting and author of The Art and Science of Grazing
CONFERENCE SESSIONS
9:00-10:30AMIndustry Trends
Where is the industry headed. What do you need to know or consider as you build your business.Speaker: Claire Brown, Staff Writer, New Food Economy
11:00-12:30PM Communicating Your Brand in 2017
Consumers often use “brands” as shorthand to understanding your product: what it is, what does it stands for, and can it be trusted. In this session you'll learn how to begin distilling your brand from the chaos of day-to-day operations, to find an authentic voice that speaks to your customers. We will solicit questions from participants in advance of the session so that it best reflects the questions you would like to see answered
Branding Case Study: Fleishers Craft Butcher Shop has created a strong brand and cult-like following in the New York area. Sam Garwin, Butcher and CEO of Fleishers, will share what they have learned on the road to this success.Speaker(s): Samantha Garwin, CEO, Fleishers Craft Butchery
12:30-1:30PMBOXED LUNCH
AFTERNOON 1/2-DAY WORKSHOPS
1:30-4:30PM
Preventing Pasture PitfallsPart of managing pastures well is honing our observation skills to assess what the plants and animals are telling us about their health. In this workshop, we will review the key grazing principles that help pastures improve, cattle maximize pasture dry matter intake pastures and avoid a whole list of potential problems. We will also look at examples of how to observe livestock, manure, soils and plants to determine how well your pasture management system is working. Then we will talk about creative ways that we can adjust the grazing system to improve the well-being of the livestock and increase pasture quality and productivity.Instructor: Sarah Flack, Sarah Flack Consulting and author of The Art and Science of Grazing
2:00-5:00PM
Whole Animal: Lamb, Goat and Rabbit Breakdown and Sausage Making
LIMITED AVAILABILITY: 12LOCATION: at Stillman's Quality Meats, Hardwick, MAThis afternoon session will be interactive with participants breaking down lamb, goat and rabbits. We will end the session with a team building sausage making activity.
Participants will break down a whole lamb into primals and subprimals. Industry specification will be followed with emphasis on merchandising, nutrition and value added cut features.
Whole rabbit breakdown, spice pairings, cooking and selling features
Fresh Sausage Making, Blends & LinksIntroduction to fresh sausage. Students will grind, mix and link fresh pork sausage.Instructor: Kari Underly, Range® Meat Academy
CONFERENCE SESSIONS
LOCATION: Harvard Forest, Petersham, MA
1:30-3:00PM Diversify for Dollars Round Table Discussion
During this panel discussion, our roundtable members will introduce their farms, have a candid discussion about what makes their farm business sustainable, and introduce and explore ways the check-off programs can support and help you grow your business. Question & Answer: Audience members will have the opportunity to lead the discussion and ask our panelist direct questions.Panelists: Lucinda Williams, Luther Belden Farm, Hatfield, MA; Alicia Pedemonti, Northeast Pork Association, Heide Purinton-Brown, Toddy Pond Farm, Monroe, ME
3:30-5:00PM Case Study: Finding Inspiration in Other’s Experiences and PerspectivesDairy Business in the Northeast How to create a small-scale fresh milk cheese businessSpeaker: Pam Robinson, Robinson Farm, Hardwick, MA Robinson Farm is an award winning, artisanal, certified organic, raw milk cheese producer
EVENING BREAKOUT6:30-8:30PM
DINNER at Harvard Forest, Petersham, MA
BRATS & BEER and off the bloc pairings and sparingGroup to present and highlight their individual sausage blends. Grill and serve with local fresh ingredients.
Tuesday, October 24, 2017
8:00-9:00AM BREAKFAST at Harvard Forest, Petersham, MA
CONFERENCE SESSIONS:
9:00-10:30AMLife/ Work Balance: Making it WorkAs women in the food, farming, and livestock industries, we recognize the need to create that elusive "work/ life balance". But at the end of the day, who amongst us knows what that would look like? This session will be an opportunity to explore why it matters and what it would mean to each of us to create it.Speaker: Federica Baldan Sabez, Consultant & Trainer, New York, NY
11:00-12:30PMMaking Dough with Meat (Business Basics)You launched your business because you love making a difference in the way we eat and farm. You want to be ecologically and financially sustainable. In this session, you're going to learn the basics of accounting and book-keeping, and as Richard Wiswall says, “plan for profit.” If you’ve ever wondered whether it’s more profitable to sell whole animals or retails cuts; or whether layers are more profitable than meat birds, then this session is for you! We will discuss accounting and business concepts, so you can make important decisions like how to price your products, or deciding which markets to sell in. Understanding your financials is the key to working smarter not harder.
For those who are interested in learning more about financial management, and how you can run a more profitable business, Julia will offer a series of classes that build on this session. Visit her website [www.JuliaShanks.com] for more details.Speaker: Julia Shanks, Julia Shanks Food Consulting: Working with Restaurants, Farms and Food Producers to Maximize Profits and Streamline Operations, Cambridge, MA
12:30-1:30PM LUNCH at Harvard Forest, Petersham, MA
2:00-3:30PMFarm Hacks: Edits, Tracking, Data Collection, Improved EfficiencyBring your best "Hack" and win an awardSpeaker: Kate Stillman, Stillman's Quality Meats, Hardwick, MA
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Start:
2017-10-22T09:00:00-04:00
End:
2017-10-24T16:00:00-04:00
Category
Food & Drink
Tickets
Dinner Only [Sunday]
50.0
USD
5
Dinner Only [Monday]
50.0
USD
5
Extra night's accommodation [Please Specify the night]
70.0
USD
7
Single Day Conference Registration; w/o accommodations; includes meals [Tuesday]
225.0
USD
5
Single Day Conference Registration; w/o accommodations; includes meals [Monday]; Does NOT include (1/2-day) workshops
225.0
USD
5
Single Day Conference Registration; includes 1 night's accommodation and meals [Monday]; Does NOT include (1/2-day) workshops
295.0
USD
5
Single Day Conference Registration; includes 1 night's accommodation and meals [Tuesday]
295.0
USD
5
Full Conference w/o accommodations, Does NOT include (1/2-day) workshops; includes meals;
395.0
USD
15
Monday Workshop Series; includes meals; Does not include accommodations or Tuesday's Conference Sessions
395.0
USD
5
Whole Animal Breakdown Workshop [Sunday]; includes 1 night's accommodation, plus meals; Does not include the Conference
495.0
USD
5
Full Conference; includes 2 nights accommodation, plus meals; Does NOT include (1/2-day) workshops
495.0
USD
15
Full Conference, 2 (1/2-day) hands-on workshops with accommodations for 2 nights, includes meals
595.0
USD
10
Full Conference, 4 (1/2-day) hands-on workshops; includes accommodations for 2 nights and all meals
695.0
USD
18
