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Location

Bristol County Agricultural High School

135 Center St.

Dighton, MA 02715

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Refund Policy

Refund Policy

Refunds up to 30 days before event

Event description

Description

This full day event will bring together some of the most knowledgeable farmers, consultants and experts in our region. We are providing a wide range of expertise, networking opportunities, and learning for an incredibly affordable price.

Check out our website for more information about our speakers, sponsors and our expo.

If you would like to become a TLI member and get a discount on ticket prices!

A catered lunch with local products is included with all tickets!


TRACK 1: MARKETING & MANAGEMENT SKILLS

Marketing Basics, Myrna Greenfield of Good Egg Marketing

Want to increase sales for your farm? Do you have a plan for how to achieve your goals? A marketing plan works like a GPS to keep you headed in the right direction. Learn the four steps for creating a plan in just a few hours. This interactive workshop will help you outline your plan and get feedback from other farmers and food entrepreneurs.

Decoding Labels, Katie Amos, Animal Welfare Approved
Looking for ways to distinguish your sustainable, pasture-based products
in the marketplace? Learn how third-party certification and use of trusted food labels reflects and protects your practices, all of the while giving current (and new) customers a label they can trust.

Applying Sales Models to Your Farm, Kira Bennett Hamilton (The Carrot Project), Rachael Slattery (Wild Harmony Farm), and Chef Chris Cronin

The goal of this talk is to provide examples of three different livestock operations as a foundation for participants to compare and contrast with their own operation. Utilizing the recently released Producer - Business Models, we will examine some of the local sales avenues for meat and discuss the advantages and drawbacks of each sales model for various farms. This workshop will discuss decision making strategy, accessing new markets, and tips to consider as you choose to diversify your sales streams.

Sales! Martin Beck, New England Grassfed
This interactive session will explore strategies for identifying and communicating shared value systems in an open discussion/dialogue format. Martin will share his proven networking techniques to (1) build trust and transparency with potential customers (2) demonstrate value proposition with tasty, nutrient dense meat that honors the animals' natural inclinations and the land's carrying capacity and (3) transform customers into passionate advocates and brand ambassadors through relational marketing and creation of lasting connections.

Quickbooks Open Tutorial, Patrick Kirby, Farm Credit East

Bring your computer or digital device and get your burning Quickbooks questions answered! Quickbooks is not just a software program to record your revenue and expenses, but a powerful tool to examine the health of your business. Learn how to use Quickbooks to your advantage. Patrick will answer your questions and help you through some of the common mistakes people make with Quickbooks.


TRACK 2: BUTCHERING & Meatworks

Whole Animal Breakdown of a Goat, Jake Levin, The Roving Butcher

Jake will guide you through a whole animal breakdown of a goat. He will describe basic butchers' anatomy, how the animal’s life affects the various cuts, and how to best utilize those cuts. During the demo he will discuss various value-added techniques that can be applied to the different cuts including smoking and dry curing.


Meatworks Update and Path Forward, TLI Board of Directors

Come meet The Livestock Institute’s Board of Directors. Find out what we have been working on and our vision going forward for Meatworks and TLI. We will open up the discussion to include different methods of operating the retail store, which is now open. Help us to build better relationships between meatworks and producers, how to expand the value-added products line, and more. We will also be discussing the potential for additional board member positions.

Meatworks: Value Added Products, Amado Baeza and Stan Dzengelewski

We will discuss some of the cuts that are part of Meatworks standard cutting options that producers/customers may not be familiar with. These cuts include Beef Shoulder Flatiron Steak, Beef Shoulder Tender, Beef Plate Outside Skirt, Beef Flanken Style Ribs, Top Sirloin Cap Roast/Steaks, Bottom Sirloin Ball-Tip and Tri-Tip Steaks/Roasts. We will provide cooking recommendations, share some recipes and marketing tips.

Meatworks Q & A: Cut sheets, Protocols & the VistaTrac System, Amado Baeza and Barry Gross

We will hold a Q&A about Meatworks services, cutting and further processing options. Product descriptions and cutting instructions will be explained in detail. I would like to have an open dialog about some of our opportunities we have encountered during the startup and the importance of constructive communication between processor and producer. We will also provide a thorough explanation on the capabilities of our tracking system and how it can benefit producers.

TRACK 3: SOIL & PASTURE HEALTH

Silvopasture, Joseph Orefice, Ph.D.

Dr. Orefice will describe practical silvopasture systems that have potential for implementation in the Northeastern Unites States. He will also differentiate these systems from common unsustainable woodland grazing practices. He will draw on regional farm examples of silvopasture accrued from his decade of work practicing and studying silvopasture in New York and New England.

Pasture, Hay Fields, Managed Intensive Grazing and Crop Insurance, Putting it all together on a grass based farm, Kevin McCarthy, Signal Rock Farm

Kevin McCarthy and his wife Marianne run Signal Rock Farm, a 245 acre APR farm in Charlton MA. They have 50 ewes and raise 100 lambs that are grass raised and grass finished and direct marketed. They also produce 12,500 bales of hay annually from 100 acres of hay fields. They use a haying/grazing rotation with electrified netting on the hay fields to control parasites, get maximum growth in the lambs and increase fertility of the fields. Kevin is also a crop insurance agent and they use crop insurance to mitigate the losses caused by drought.


Soil as a Carbon Sponge, Didi Pershouse

Talk description coming soon.

TRACK 4: INSIGHT INTO BUYERS

Understanding the Market for Culturally Connected Meats, Nicola Williams

Nicola will discuss how to access the thriving markets for goat meat, oxtail, and other less-common cuts.


Relationship Building with Chefs, Irene Li, Mei Mei

Irene Li operates Mei Mei Street Kitchen & Mei Mei Restaurant in Boston, where her work centers around ethical sourcing and fair employment practices. The award-winning food businesses merge modern techniques and multicultural cuisine with local foods and sustainable business practices. Mei Meiʼs creative, farm-driven, Chinese American food has been featured in Food & Wine, Eater Boston & Eater National, The New York Times, Restaurant Hospitality, People, Bon Appetit, The Boston Globe, and more. Ireneʼs life experiences range from organic farming to prison education and many things in between, and while she never expected a life in the restaurant industry, her desire to create change and care for those around her remains constant. She is an Eater Young Gun winner, Zagat and Forbes 30 Under 30 Honoree, and a four-time James Beard Foundation Rising Star Chef semi-finalist.

Selling to Distributors,
Erik Kunz, City Fresh

Erik is the Chief Operating Officer at City Fresh Foods in Roxbury, MA. He has spent nearly 30 years working in food management, mostly with large Food Service companies like Sodexo and Compass Group, and is now proud to be working in the community with City Fresh. City Fresh Foods, in operation since 1994, serves more than 9000 meals a day to home-bound seniors, day care centers, adult day centers, charter schools and after-school programs in the Boston-area. Working in the challenging space of publicly-funded feeding and surrounded by Corporate competitors, City Fresh; a for-profit company, lives its values. City Fresh supports the Fight for 15 and currently has a $15/ hour minimum wage for all workers and plans to move toward employee-ownership in the coming years and months. They also are constantly striving to serve as much fresh and local food as possible, in spite of working in commodity-driven markets.

Chef’s Collaborative, Derek Wagner of Nick’s on Broadway and Jake Rojas of Tallulah’s Taqueria

Talk description coming soon

TRACK 5: ANIMAL BASICS

Sheep 101, Dr. Maria Hoffman

An introduction to raising sheep. I will cover the basics of sheep care and management as well as purchase.

What’s Your Place in the Beef Industry? Part 1, Kevin Woolham

Are you currently involved in a beef enterprise or looking to the future? What are your goals for your beef project? We will look at the different aspects of the industry and where you might fit best.

Pigs 101, Chuck Currie, Freedom Food Farm
We will cover the basics of raising hogs for meat including sourcing piglets, breed selection, land considerations, housing, fencing, feed, care, as well as breeding, farrowing, and processing options. We will also work through a sample cost of production to help make economic and marketing decisions.

Eggs 101, Chuck Currie, Freedom Food Farm

We will cover the basics of raising chickens for eggs including sourcing and raising chicks, land considerations, breed selection, housing, fencing, feed, care, predator protection, and processing hens and roosters. We will also work through a sample cost of production to help make economic and marketing decisions.


TRACK 6: ADVANCED ANIMAL CARE

Genetic Selection in your Herd, Morgan Hartman

Talk description coming soon

LEAN Farming, Pat McNiff
Talk description coming soon

Advanced Meat Birds, Jennifer Hashley, New Entry Sustainable Farming Project & Pete Lowy, Codman Community Farms with Pete & Jen’s Backyard Birds

Talk description coming soon


What’s Your Place in the Beef Industry? Part 2, Kevin Woolham

We will expand on different model’s: feeder, stocker, cow/calf, finishers and the level and type of management needed to succeed in each one. We will look at nutritional, health, and genetic selection programs to help optimize performance and profitability.


Sheep 201, Dr. Maria Hoffman
Dr. Hoffman will cover more advanced management practices and include information on parasite management and common diseases.

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Date and Time

Location

Bristol County Agricultural High School

135 Center St.

Dighton, MA 02715

View Map

Refund Policy

Refunds up to 30 days before event

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