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Carolina Meat Conference Schedule

In addition to the full schedule below, expect butchery pop-demos and instruction throughout the entire conference.


Time Sunday, October 6th, 2019
10:30 - 11:30 AM

Brunch, Registration, and Exhibit Hall Open

11:30 AM- 12:30 PM

Welcome and Keynote Address:

How to Secure & Develop Long Term Profitable Grazing Leases on Leased Land

by Greg Judy, A Missouri-Based Grass Farmer, Author, Consultant
12:30 - 4:15 PM (Separate Tickets and Fees Apply)

SOLD OUT - MEAT TRACK 1 - GETTING YOUR MEAT TO MARKET: A WHOLE CARCASS BUTCHERY DEMO, CUT SHEET ANALYSIS, AND HANDS-ON BUTCHERY WORKSHOP

(Camas Davis and Adam Danforth, The Good Meat Project; Processor, Donna Moore of Piedmont Custom Meats)
12:45 - 1:45 PM

Concurrent Sessions

Profitable Meat Marketing: Two New Resources for North Carolina

Matthew LeRoux, Cornell Cooperative Extension

Opportunities for Small Scale Processing

Rebecca Thistlewaite, Oregon State University Niche Meat Processors Assistance Network; Beth Yongue, Meat and Poultry Inspection Division, NCDA & CS

Strength in Numbers: Developing a Cooperative Farming Model

Moderator: Becky Bowen, NC State Extension; Bruce Dunlop, Island Grown Farmers Cooperative; Jeremiah Jones, GrassRoots Pork Company; Thomas Beckett, Carolina Common Enterprise; Jenn Bassman, Heritage Haus Farm/Kunekune Pork Producers Association (KPPA); Kent WIlliamson, Piedmont Progressive Farmers Group

Why Think Resilience?

Laura Lengnick, Founder Cultivating Resilience LLC

More Than An Afterthought: Understanding Ground Meat

Heather Thomason, Primal Supply Meats
2:00 - 3:00 PM

Concurrent Sessions

Building a Better Beef: Understanding & Comparing Grass fed & Grain Fed Beef

Dr. Greg Renfrow, University of Kentucky; Dr. Susan Duckett, Clemson University

Finding Farm Funding: The Good, Bad, and Ugly

Ted LeBow, Kitchen Table Consultants

Developing and Managing Quality Pastures: The Mechanics of Grazing Systems Management

Greg Judy, A Missouri-Based Grass Farmer, Author, Consultant; Johnny Rogers,Owner Rogers Cattle Company LLC, Amazing Grazing Program Coordinator

Farm Credit and Firsthand Foods Present Women in Meat: Negotiation and Sales Strategies for Women in the Meat Business

Dr. Alison Fragale, University of North Carolina
3:15 - 4:15 PM

Concurrent Sessions

Serving Up Truth: Creating Wealth and Community Through Your Business

Dr. Michele Pfanenstiel, Dirigo Food Safety

What’s Next: The State of Poultry Processing in North Carolina

Dr. Beth Yongue, Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services; Dan Campeau, North Carolina State University; Janine Parker, NC A&T State University; Smithson Mills, Blue Ridge Food Ventures; Evan Gunthorp, Gunthorp Farms and Brushy Prairie Packing; Ben Grimes, Dependable Poultry Processors & Dawnbreaker Farms

On Solid Ground: Strategically Building a Market for Pasture and Woodland Meats in Rural Georgia

Jon Jackson, Founder STAG Vets Inc., Comfort Farms

Communicating with Customers about the Benefits of Pasture-Raised Meats: What the Science Says, and What Works

Sarah Reinhardt, Union of Concerned Scientists; Dr. Peter Byck, Professor of Practice, Arizona State University, Director, Producer, Writer of Feature Film, Carbon Nation; Robin Hampton, Back Creek Farm

Smoke 'em If You’ve Got 'em : Smoking Whole Muscle Cuts For Taste and Added Value

PJ Jackson, Chop Shop Butchery; Dr. Jonathan Campbell, Penn State University
4:15 - 7:30 PM

Farm to Fork Picnic in the Garden

Daniel Stowe Botanical Garden
(Transportation including bus-tastings to and from garden provided for conference attendees)

Time Monday, October 7th, 2019
8:00 - 8:45 AM

Breakfast, and Exhibit Hall Open

8:45 - 10:00 AM

Keynote Address:

Growing Heritage Foods USA + Heritage Radio Network On-Air Interview with Five NC Meat Makers

Patrick Martins, Founder of the Heritage Radio Network and Slow Food USA, Author of The Carnivore's Manifesto; Emily Pearson, Heritage Foods USA
9:00 AM - 12:00 PM

Culinary Student Track - Maximizing Yields and Profits with Local Meat in Food Service (CPCC Culinary Students ONLY)

(Chef Craig Deihl, Chef De Cuisine at Hello Sailor)
10:00 AM - 12:00 PM

(FORMERLY 'TRACK 2': SESSION NOW OPEN TO ALL CONFERENCE REGISTRANTS)

THE OLD RELIGION: BARBEQUE FLAVORS, TRADITIONS, AND HISTORY OF THE SOUTH’S FAVORITE DISH

(Michael Twitty, Author of The Cooking Gene; Chef Mike Moore, Seven Sows Bourbon and Larder)
10:30 AM - 12:00 PM

Concurrent Sessions

A Pig is a Pig is a Pig? A Side by Side Yield Comparison of Four Heritage Breed Hogs

Jeremy Hardcastle, Swamp Rabbit; Matt Helms, The Chop Shop Butchery; John Connor Ryan, Foothills Meats; Heather Thomason, Primal Supply Meats; PJ Jackson, The Chop Shop Butchery

Getting Financially Naked

Ted LeBow, Kitchen Table Consultants

Market-based Incentives for Agricultural Climate Solutions

Moderator: Laura Lengnick, Cultivating Resilience LLC; Sarah Reinhardt, Union Concerned Scientists; Dr. Robin White, VA Tech; Dr. Matt Poore, North Carolina State University; Dr. Alan Franzluebbers, USDA Agricultural Research Service; Gina Assoudegan, Applegate

Growing Beyond Niche: Scaling Up Pasture Raised Meats

Patrick Martins, Heritage Radio Network and Slow Food USA; David Newman, Arkansas State University/Newman Farm Heritage Berkshire Pork
12:00 - 1:00 PM

Lunch

1:00 - 4:00 PM (Separate Tickets and Fees Apply)

MEAT TRACK 3 - FROM FRESH SAUSAGE TO FERMENTED SALAMI- COMPOSING RATIO AND FLAVOR PROFILES FOR VALUE ADDED SAUSAGES

(Meredith Leigh, Butcher/Author/Educator)
1:15 - 2:15 PM

Concurrent Sessions
(Titles and Speakers to be Announced)

Best Possible Outcomes: How Animal Stress and Wellbeing Impacts Meat Quality

Gregg Renfrow, University of Kentucky; David Newman, Arkansas State University/Newman Farm Heritage Berkshire Pork

People Power: How to Successfully Hire and Manage Employees

Jamie Ager, Hickory Nut Gap; Casey McKissick, Foothills Local Meats; Andrew Branan, Extension Assistant Professor, North Carolina State University

The Next Generation of Niche Meats: Thinking Beyond the Farm

Greg Collier, The Yolk; Chantel Jackson, Off the Grid in Color; Rhyne Cureton, Niche Pork Consultant; Jon Jackson,Comfort Farms; Ron Simmons, Master Blends Family Farm, LLC

Made In The Shade: Establishing and Incorporating Silvopasture into Your Operation

Brian Parrish, NC Cooperative Extension; Colby Lambert, NC Cooperative Extension
2:30 - 3:30 PM

Concurrent Sessions

Harvesting the Sun: The Future of Solar Powered Sheep Production

Lexie Hain, American Solar Grazing Association; Johnny Rogers, Rogers Cattle Company LLC, Amazing Grazing; Troy Givan, Givans Family Farm

Playing Chicken with Business Decisions: Ways to Make Your Pastured Poultry More Profitable

Ben Grimes, Dawnbreaker Farm; Lee Menius, NC Choices/ Wild Turkey Farms LLC

What Consumers Want: The Future of Meat Purchasing and Consumer Behavior

Shawn Darcy, National Beef Checkoff Program

Avoiding the Breaking Point: the Effects of Mental Strain & Stress on the Farm

Betsy Rhodes, American Foundation for Suicide Prevention

Profitability Lessons Learned Through Experience and Science

Dave Stender, Iowa State University
3:45 - 4:45 PM

Concurrent Sessions

Connecting the Dots: Processing Records and Inventory Management

Richard Huettman, Acre Station Meat Farm; Donna Moore, Piedmont Custom Meats; Tina Prevatte Levy, Firsthand Foods; Eddie Moore, Moore Brothers Beef

Selling the Sizzle, Not Just the Steak: Showmanship for Increased Sales

Dan Huntley, The Pig Man, Owner of Outdoor Feast Catering

Keep the Cash Flowing: How to Manage a Diversified Meat Farm and Your Finances for Profitability

Ben Grimes, Dawnbreaker Farms and Dependable Poultry

Cheap Eats and A Balanced Diet: Rations and Alternative Feeds for Pastured Pork and Beef

Dave Stender, Iowa State University; Dr. Matt Poore, North Carolina State University
4:45 PM

End of Conference. Safe Travels!