WWMB

YOU’RE IN!

Participant Packet

MEATBUSINESS

presents

in the

WOMENWORKING

November 9- 11, 2014

Yes, you! You are one of 30 lucky female entrepreneurs who will experience two days of expert butchery and hands-on training via NC Choices Women Working in the Meat Business Retreat, Nov 9-11, 2014 in Chapel Hill, NC. We’re proud to be featuring Kari Underly, master butcher, founder of Range, Inc., and author of The Art of Meat Cutting. This retreat promises to be an awesome learning and networking opportunity, as well as a time for you to relax and enjoy yourselves in a comfortable retreat setting.

- The women of NC Choices

ACCOMMODATIONS AND OTHER PROVISIONS

At the Chapel Hilltop Lodge cabin aesthetics meets vacation resort. Expect stone fireplaces, open great rooms perfect for conversation and mingling, and patios with views that overlook 500 acres of preserved land. We hope you take some time during your visit to relax and explore the property. We know how valuable it is that you chose to spend two days away from your work and family to engage in this retreat, so be sure to relax while you’re here!

1

THINGS TO CONTACT OUR TEAM ABOUT BEFORE YOU COME

Sleeping arrangements: If you are driving to the event, please

bring your own pillow & a set of full sheets. If you are flying in, these will

be provided for you at the lodge. Some of you will be sleeping on double-thick air

mattresses, others in regular beds. All participants will be sharing a room with one or

more women. Please let us know if you have significant need for a regular bed rather

than an air mattress, and we will do our best to accommodate your request. Otherwise,

sleeping arrangements will be assigned at random.

Dietary needs: If you are a vegetarian or have special dietary needs, please let us

know and we will do our best to accommodate your request. Beer and wine will

be available in the evenings throughout the retreat. We will also have non-alcoholic

beverages available.

Discussion topics: We have the schedule in place, however, if there are certain topics

that are not on our agenda that we can discuss throughout the two days, please let us

know. We’ll do our best to hit on your topics.

Contact Information: Please review the final two pages of this packet, and make

sure that the contact information that we have on file for you is correct, including the

spelling of your name. If you would like to edit info, email abbey_piner@ncsu.edu

Traveling to and from the airport with other participants: If you would like

to be contact with other participants about traveling to and from the lodge together

we encourage you to do so. Choices will not have shuttles to/from the airport, but

we welcome you all to organize amongst yourselves using the contact information

for all participants at the end of this packet and the spreadsheet linked below. To

facilitate traveling with other participants, you can enter your flight arrival/departure

information into the spreadsheet here. Those with similar arrival times can get in touch

with one another to share transport. You should plan to arrive at the lodge between

1-3:30pm on Sunday Nov. 9th.

IMPORTANT

2

SUITCASE CHECKLIST, NOTES AND REMINDERS

Bring cash: All your meals, cocktails and an evening social will be covered as part of the registration cost. That being said, there will be other occasions where cash will be needed. The tip is not included in the dinner at Lantern on Monday night, so we ask that you please plan on tipping our servers for the meal at a suggested amount of $20 for the meal and wine you will receive that night. Additionally, we will be taking a happy hour break in downtown Chapel Hill/Carrboro, so please bring a little loose cash to buy a beer or two during that time!

Clothing: This is a casual event. Plan on wearing closed toed shoes that are comfortable to walk and stand in throughout the day. Also, plan to wear clothes that you will be comfortable in all day. We will be in town throughout the day walking from the workshop space to near-by lunch and break locations. This means you will be in the same attire throughout the day, including dinner Monday night. That being said, the dinner will be held in the same private room where we are conducting the workshop session, so it will be closed to the public.

Bedding: If you are driving to the event, please bring your own pillow & a set of full sheets. If you are flying in, these will be provided for you at the lodge.

Bathing Suit: The Chapel Hilltop Lodge is equipped with an outdoor salt water pool. Please feel free to use the pool at any time during your stay at the lodge. *weather permitting

Bring a cooler: As a participant, we are hoping to send you home with some of the meat we fabricate! Please bring a small to standard size cooler to transport your meat back to your home.

When you arrive: Please plan to arrive at the lodge by 3:30pm (registration begins at 1:00 pm on Sunday). Social hour begins at 4pm at the lodge, and Kari will run our first meat demo starting at 4:30pm. Refer to the directions page for information on how to get to Chapel Hilltop Lodge. Once you arrive at the top of the small mountain (folks from west of the Triangle might not consider it a mountain), park anywhere in front of the lodge. NC Choices staff and volunteers will be there to help you carry in your stuff and direct you to your room. Once you’ve unpacked, we’ll direct you to where to relocate your vehicle.

3

DRIVING DIRECTIONS TO CHAPEL HILLTOP LODGE8300 Pickards Meadow Rd. Chapel Hill, NC 27516

Heading from West/Greensboro direction: From I-40 East, take exit 148 for N Hwy 54 toward Chapel Hill/Carrboro (17 miles). Make a left on Bethel Hickory Grove Church Rd. Take your first left onto Jo Mac Rd. After 1 mile, turn right onto Pickard Meadow Rd. The road will split and veer to the left following signs for Pickard Mountain Eco Institute (do not take Lassens Trail). You are essentially driving to the top of the “mountain” and we will have signs to help direct you up the gravel road. Keep left to stay on Pickard Meadow Rd., then turn right and pass through the stone pillars continuing on Pickard Meadow Rd. You will pass Thomas Berry Way on the right and keep straight/slight left to stay on Pickard Meadow Rd. You will arrive at the cabin on the top. Park your car in the loop and unload and we will then direct you to where you can move your vehicle.

Heading from East/Raleigh direction: From I-40 West/US 64 W, take exit 273A for NC 54 W toward Chapel Hill. Stay on NC 54 W/Fordham Blvd./US 15-501 (8 miles). Make a right on Bethel Hickory Grove Church Rd. Take your first left onto Jo Mac Rd. After 1 mile, turn right onto Pickard Meadow Rd. The road will split and veer to the left following signs for Pickard Mountain Eco Institute (do not take Lassens Trail). You are essentially driving to the top of the “mountain” and we will have signs to help direct you up the gravel road. Keep left to stay on Pickard Meadow Rd., then turn right and pass through the stone pillars continuing on Pickard Meadow Rd. You will pass Thomas Berry Way on the right and keep straight/slight left to stay on Pickard Meadow Rd. You will arrive at the cabin on the top. Park your car in the loop and unload and we will then direct you to where you can move your vehicle.

Heading from South/Southern Pines direction: From 1/U.S. 1 N head toward Sanford. Continue to follow U.S.1 N. Take exit 71 toward NC 87 N/US 15-501N/Hawkins Ave. Keep right at the fork and follow signs for US 15-501 N/NC 87 N/Pittsboro and merge on to NC 87 N/ US 15-501 N/Hawkins Ave. At traffic circle continue straight on to US 15-501. Exit on the left onto NC 54 W toward Carrboro. Make a right on Bethel Hickory Grove Church Rd. Take your first left onto Jo Mac Rd. After 1 mile, turn right onto Pickard Meadow Rd. The road will split and veer to the left following signs for Pickard Mountain Eco Institute (do not take Lassens Trail). You are essentially driving to the top of the “mountain” and we will have signs to help direct you up the gravel road. Keep left to stay on Pickard Meadow Rd., then turn right and pass through the stone pillars continuing on Pickard Meadow Rd. You will pass Thomas Berry Way on the right and keep straight/slight left to stay on Pickard Meadow Rd. You will arrive at the cabin on the top. Park your car in the loop and unload and we will then direct you where you can move your vehicle.

Heading from North/Roxboro direction: From N Carolina 157 S/Guess Rd. Turn right onto N Carolina 157 S (8 miles). Turn left onto N Carolina 86 S. Continue on Old 86 S (9 miles). Sharp right on Dairyland. Make a left on Bethel Hickory Grove Church Rd. Take your first left onto Jo Mac Rd. After 1 mile, turn right onto Pickard Meadow Rd. The road will split and veer to the left following signs for Pickard Mountain Eco Institute (do not take Lassens Trail). You are essentially driving to the top of the “mountain” and we will have signs to help direct you up the gravel road. Keep left to stay on Pickard Meadow Rd., then turn right and pass through the stone pillars continuing on Pickard Meadow Rd. You will pass Thomas Berry Way on the right and keep straight/slight left to stay on Pickard Meadow Rd. You will arrive at the cabin on the top. Park your car in the loop and unload and we will then direct you to where you can move your vehicle.

4

AGENDA

SUNDAY, NOV. 9TH

MEAT AND GREET

3:30pm: Take a Load Off! Arrive at the Chapel HillTop lodge and get settled. Expect stone

fireplaces, open great rooms, and patios with views that overlook 500 acres of preserved land.

We know how valuable it is that you chose to spend two days away from your work and

family to engage in this retreat, so be sure to relax and explore the property.

4:00pm: Meat and Greet, Social hour and introductions

4:15pm: Kari Goes Whole Hog, Third Generation Master Butcher, Kari Underly, demonstrates

nose to tail carcass breakdown fabricating a side of pork into retail cuts. Kari will differentiate

between whole muscle cuts and the roles they play in the animal (tough versus tender!) plus

how outside variables such as production, stress, and breed can affect animals for marbling,

texture, and tenderness.

5:00pm: Tips and Secrets: Marinades, Spices, and Rubs: Break into small stations and follow

simple charcuterie techniques and recipes you can experiment with at the processing facility to

turn tricky pork cuts into high-end products for customers. Seal and store finished seasoned

meat to eat for Tuesday lunch.

7:00pm: Family Style Stir-the-Pot Supper: A surprise activity - lend a hand in the kitchen, eat

together, and engage in informal discussion

9:00pm: Outdoor Camp Fire Discussion: Led by Tootie Jones of Swift Level Farm: A farmer’s

role in leading an animal to its last hour.

MEATBUSINESS

presents

in the

WOMENWORKING

November 9- 11, 2014

5

MONDAY, NOV. 10th

GETTING MEATY: A CLOSER LOOK AT BEEF AND PORK

7:00am-8:00am: Biscuit Breakfast: Neal’s Deli local breakfast with made-from-scratch biscuits (egg, pastrami, jam options) and local fruit. Coffee provided by Counter Culture Coffee.

8:10am: Caravan Departs to Lantern Table

8:30am-10:15am: Cut Sheet Challenge: Real Life Cut Sheet Trial and Error. Even if you learn how to fill out a cut sheet to maximize your profitability for your whole carcass, your processor may not cut the carcass properly and you may not know how to communicate what to do differently. Instructor, Kari Underly, will work with two beef chucks: one whole square cut chuck, one processed into less common, high-value retail cuts according to Kari’s specifications on a cut sheet by local NC processor. As a group, we will unveil what retail cuts came back from the processor for the less-common cut sheet. Kari will compare the retail cuts against her expectations and use the whole square cut chuck to demo for comparison. Kari will share tips and communication strategies with processors to help ensure cut sheets are followed accurately. Retail cuts will be weighed to demonstrate how to collect yields and margins when processing whole animal into retail cuts (this will be applied in later pricing session).

10:30am: BREAK A few words from prime sponsor Farm Credit Associations of NC

8:30am – 12:00pm: BEEF Test Cut Sheet Continued, led by Kari Underly

12:15pm-1:15pm: Local Lunch at Carolina Brewery

1:30pm-2:15pm: Let’s Get Meaty: Side of Pork Instructor Kari Underly will lead participants in breaking exercise by cutting a side of pork into primals and breaking a beef brisket, flank, and plate into smaller portions.

2:15pm-3:30pm: Let’s Get Meaty: Hands-On Beef and Pork. Retail cuts of meat do not always look as they do in a glossy magazine when working with local product and local processors. When selling meat, you need to be able to explain how to remove an excess fat cap, trim off the silver skin, or at times, debone a product in order to sell that product to a customer in a way that is more familiar and attractive to them. This session will give you a hands-on opportunity to give cuts a face-lift in order to transform them into more marketable products. Participants will break in groups according to skill level: deboning, seaming out muscles, trimming and slicing for various cuts of beef and pork.

4pm – 6pm: Renaissance of the Retail Butcher Shop at Vimalas’ Curry Blossom Café: Rural and urban communities are seeing a resurgence of the full-service butcher shop. From special orders to custom cuts to value-added products, food entrepreneurs are discovering that a County Health Inspected retail butcher shop can be a viable way to support local farms and provide consumers with quality meat products. Farmers are finding that retail butcher shops may be smart marketing tools that help retain some of the value and quality control they may lose at their local meat processor. A panel of established and new business owners including: Amy Price Neff of Pendulum Fine Meats, Justin and Katie Meddis of Roses’ Meats and Sweets, Ross Flynn of Left Bank Butchery, Ann Rose of Rose Mountain Butcher Shoppe, and Tray Satterfield formerly with the Portland Meat Collective will share their experiences, trials, and tribulations foraging this new resurgence for niche meats.

7:00pm – 9:00pm: Putting Meat on the Table: Dinner prepared by James Beard award-winning chef and owner of Lantern restaurant, Andrea Reusing. A few words from owner, Andrea Reusing, and Chef de cuisine, Miguel Torres, about simple, delicious ways to cook lesser known cuts of beef that you can take to your end consumer including texture, tenderness, and of course, TASTE. Lantern has been named one of “America’s Top 50 Restaurants” and “best farm-to-table restaurants” by Gourmet Magazine, as one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine.

6

TUESDAY, NOV. 11th

EARNING YOUR KEEP: DETERMINING WHOLE ANIMAL PRICING STRATEGIES

7:00am-8:00am: Biscuit Breakfast: Neal’s Deli local breakfast with made-from-scratch biscuits (egg, pastrami, jam options) and local fruit. Coffee provided by Counter Culture Coffee.

8:10am: Caravan Departs to Lantern Table

8:30am-10:30am: Carcass Estimator with Tina Prevatte. Is your meat business profitable? Why? What products make you money? What products cost you in the long run? What is your overall gross margin? Why should you care? Tina Prevatte of Firsthand Foods will walk you through how to use her Carcass Value Estimator spreadsheet to answer all of these questions. She will help you to clearly understand strategies to improve your profitability on a per animal basis which will also aid in negotiation transactions over pricing and answering questions about your net revenue such as “is this really activity really worth my time.” Tina will insert real data from a small scale NC farmer and participants will have a chance to enter the yield weights captured from their butchery class the day before to assess the impact of higher end cuts. All participants will leave with a copy of this powerful spreadsheet tool to apply to their own business.

10:00am: Coffee Break & Snacks

10:30am – 12:00pm: Messaging that Sells Best Practices for Marketing Meat, Tips for Getting to Know Your Customers, and Trends Across the Country. What are different customers looking for? What do you have trouble selling? What’s moving and what’s not? Niche meat business professionals from across the country will share trends they are seeing throughout the industry.

12:00pm-1:30pm: Lunch listening to Women Working in the Meat Business LIVE on NPR and WUNC’s The State of Things/ Utilizing the full commercial kitchen, groups will taste a smoked bbq shoulder they prepared Sunday night during the charcuterie demo. Sides provided by Neals Deli. Women Working in the Meat Business will be airing live on WUNC radio, so tune in and listen while you eat!

1:45pm: Evaluations

2:15pm-2:30: Caravan departs to Lodge for pack up and departure

7

BIOSKari Underly, Range Inc.More and more women are learning the art of butchering, aided by master butchers like Kari Underly. With more than 20 years in the field as a successful retail marketer, proven educator and author, journeyman meat cutter, and Range Certified Master Butcher, Kari

Underly is one of the industry’s most knowledgeable craftspeople. Kari is a third-generation butcher and author of the Art of Beef Cutting

which was nominated for a James Beard Foundation Award and International Association of Culinary Professional’s Award in 2012. As a part of the Beef

Checkoff, Kari was instrumental in helping to create and implement several popular cuts, including the Flat Iron steak, Denver Cut, Petite Tender, Chuck Eye Country Style Ribs and Sierra Cut. Kari’s favorite role is that of an educator. She travels the country conducting meat training seminars and demonstrations for corporations and meat enthusiasts. Kari is looking to add in-depth training with the introduction of both online and on-site training and certification on the horizon.

Tray Satterfield, Skagit Valley Cured MeatsTray is a NC native who left the corporate world to learn first-hand how to improve the welfare of our domesticated animals working from within the system. From the get-go, she teamed up with Camas Davis of the Portland Meat Collective and taught students the art of whole-animal break-down. Then, after running a tenure at the butcher counter of Pastaworks (Slow Food famed) Satterfield moved closer to farmer and field. She coordinated direct distribution of protein to many prominent chefs across town. Now, she is delighted to take on the artisanal meat curing aspects of the industry. Tray currently works as Meat Associate at Skagit Valley Cured Meats in Washington State where she wears many hats as a consultant, salumist, and educational instructor.

Jennifer Curtis, Firsthand FoodsJennifer Curtis is co-founder Firsthand Foods, a female owned and operated branded meat company that sells pasture-raised, local beef and pork to nearly 60 customers throughout the Research Triangle area of North Carolina. Firsthand Foods sells to restaurants, retailers and institutional food service accounts. The company sources live animals from a network of nearly 40 farmers as well as markets and distributes a wide range of fresh cuts and value-added products. As Co-CEO of Firsthand Foods, Jennifer is responsible for creating producer networks and protocols, managing supply-side scheduling, directing media & public relations, developing funding proposals, and assisting with marketing and sales.

Tina Prevatte, Firsthand FoodsTina Prevatte is co-founder Firsthand Foods, a female owned and operated branded meat company that sells pasture-raised, local beef and pork to nearly 60 customers throughout the Research Triangle area of North Carolina. Firsthand Foods sells to restaurants, retailers and institutional food service accounts. The company sources live animals from a network of nearly 40 farmers as well as markets and distributes a wide range of fresh cuts and value-added products. As Co-CEO of Firsthand Foods, Tina is responsible for financial planning and management, directing sales and marketing efforts, building and maintaining internal business systems, leadership of day-to-day business management activities and decisions, and providing strategic direction toward long-term business goals.

8

Sara Lanier, Piney Woods Farm Sara operates a cow-calf operation where she incorporates some direct marketing. They sell some animals by the quarter to families but are interested in selling more of the entire animal. They are also interested in establishing a pricing matrix for their area and learning more about direct marketing strategies.

Eliza MacLean, Cane Creek FarmEliza is the owner of Cane Creek Farm. Over the years, Eliza has managed rotating herds of pasture-raised pigs, cows, and goats, along with flocks of chickens, ducks, geese, turkeys, and guinea hens. A Carrboro Farmers’ Market vendor since 2004, MacLean comes to Market every Wednesday and Saturday with a variety of meats and eggs and also direct markets a small selection of fruits and vegetables. Eliza is in the process of moving her farm to some new land and is interested in connecting with other women in the industry.

Tootie Jones, Swift Level FarmJennifer Jones, referred to as “Tootie”, is the President of the Greenbrier Pasture Based Network, a network of pasture farmers with land contiguous to one another who share in a similar mission of advancing responsibly grazing practices. Tootie is the owner and operator of Swift Level Farm, a grass fed beef farm in W VA, where she specializes in pasture production and 40 day dry aged beef. Just this month, Swift Level Farm was featured in YES! Magazine in a piece titled, West Virginia Farmers Build the Local Food Economy.

Robin Hampton, Back Creek FarmRobin is a first generation farmer who is dedicated to producing quality beef on high quality pastures. Robin used to only produce breeding stock and is now diversifying to raise finished beef for sale to restaurants and broader markets including individuals, local area chefs, and wholesale buyers. She is interested in learning from and sharing her knowledge with others in order to make local meat an integral part of the local food economy.

Misty Dyson, Mays MeatsMisty is the HACCP coordinator and the face of customer relations face of a Mays Meats, a popular meat processing facility that deals directly over 150 local farmers throughout the central and western part of NC. Misty won the “Processor of the Year” award at the 2013 statewide Carolina Meat Conference. Misty is particularly interested in understanding how she, as a female in the processing sector, can help decrease barriers for women entering the niche meat market and build a shared language among farmers and processors. Jessica Smith, This Old FarmJessica serves as operational manager and owner of This Old Farm, a family farm offering full services from processing to marketing and distribution of locally raised meat and value-added foods. This Old Farm owns and operates a federally inspected meat processing facility which provides custom processing services to other small farm businesses and provides 100% traceable meat product from slaughter to packaging. Jessica is interested in building a network of women in the industry and believes manager owners should never request staff to do something the managers are not capable or willing to do themselves. Jessica would like to round out her training so that she can continue to encourage other female staff members to do the same in the niche meat industry.

9

Kendra Padgett, This Old FarmKendra serves as operational manager for This Old Farm, a family farm offering full services from processing to marketing and distribution of locally raised meat and value-added foods. This Old Farm owns and operates a federally inspected meat processing facility which provides custom processing services to other small farm businesses and provides 100% traceable meat product from slaughter to packaging. As a woman in the meat industry, Kendra is interested in increasing communication strategies to better communicate with coworkers. She hopes to bring information back to share with others.

Cherrie TchirCherrie is part of the team at the Chapel HillTop Lodge who manages the gardens as part of the over 500 acres of preserved land. Cherrie is interested in connecting with other female leaders working with the land and connected to animal husbandry.

Vimala RajendranVimala Rajendran is chef and owner of Vimala’s Curryblossom Café in Chapel Hill, NC. Vimala grew up in Bombay where she learned to cook from family, street vendors & friends. In 1994, Vimala started cooking donation-based community dinners in her Chapel Hill home. Sixteen years later in June 2010, Vimala’s Curryblossom Cafe was born. After years of creating donation-based meals out of her home, Vimala’s restaurant reflects the same principles: everybody eats, whether they can pay for their food or not. Vimala sources meat direct from local farmers and is in the process of expanding her restaurant to include a farm as well.

Melinda Jeffreys, Swathmoor FarmThe Swathmoor Farm land has been in Melinda’s family since 1905. Melinda has worked with cattle for the past 7 years, and has recently expanded into the grass fed beef business. She is particularly interested in gaining more knowledge about the niche meat industry as a whole in order to pass that knowledge on to her customers in business practices, pricing, and consumer education.

Ann Rose, Rose Mountain Butcher ShoppeFarmer and now butcher shop-owner, Ann runs Rose Mountain Butcher Shoppe in Western, NC. As a farmer, Ann owns and operates Rose Mountain Farm, a pasture based, forest floor finished hog farm in Ashe County, located in the northwest mountains of North Carolina. As a butcher shop owner, Ann purchases the meat for the shop locally, and buys from a network of over 50 farmers. Ann looks forward to deepening and developing valuable relationships with livestock farmers and processors and increasing her knowledge about how to scale up her processing.

Samantha Gasson, Bull City FarmSamantha is owner of Bull City Farm, which was conceptualized in 1993 and formally created in 2009. They raise beef and lamb for meat production and plan to expand to include pork in the coming years. Education has always been a part of farm life and that’s why Bull City Farm also serves as an outdoor classroom for kids, 4-H groups, and members of the community. Bull City Farm is currently the largest animal husbandry group in Durham County.

10

Lauren Lanier Head, Piney Woods Farm Lauren is interested in helping out her family’s farm operation at Piney Woods Farm. Lauren has an Agricultural Business Degree and a minor in Animal Science from NC State University and now would like to learn how to care for the cattle on her parent’s farm and take on a leadership role as a female in the industry.

Jessica Moore, Philly CowShareJessica is the sole owner of Philly CowShare, a successful local meat buying services that connects communities of small scale farmers and butchers with urban communities in the PA area who want to eat local meat. Jessica has spent 5 years learning about the meat industry in an effort to understand how technology can be used to enhance domestic food systems. Jessica would like to compare her experience with others to build a more robust, well-grounded understanding of the industry.

Amy Price Neff, Pendulum Fine MeatsAmy Price Neff opened Pendulum Fine Meats in 2013, a whole animal butcher shop in Norfolk, VA. Pendulum Meats is an old-fashioned butcher shop that connects savvy food consumers with local and heritage farmers and their products. Every cut of meat sold at Pendulum Fine Meats has been locally sourced, priced fairly and hand-butchered using centuries old techniques. Amy now has a year under her belt owning and operating the full service custom butcher shop and is interested in continuing her learning experience as a niche meat business owner with other female professionals in the industry.

Annie Stroud, Mountain Meadows FarmAnnie is a beginning farmer working on her family’s grass-fed lamb farm, Mountain Meadows, where she grew up. She currently works her family’s farm and hopes to operate Mountain Meadows or a farm of her own in the future. Annie is particularly interested in meeting more women in the field and increasing her knowledge in marketing and fabricating quality cuts of meat.

Barbara Stephens, BBB Charm FarmBarbara has been raising swine, poultry, beef, and goats on BBB Charm farm in South Carolina for two years. She is interested in learning about how to market and fabricate specific cuts of meat in order to offer the best products to her customers. As a new farmer, Barbara is interested in setting her new farm up for success in the niche meat industry.

Mary Beth, Blue Merle FarmMary Beth co-manages and oversees a herd of 75 grass-fed cattle and 350 heritage turkeys for a farm in Hillsborough, NC where she also direct markets meat at the local farmers markets. Mary Beth is working on owning her own land in the next few years. Mary Beth has the opportunity to work with livestock on a daily basis, but would like to bring the experience full-circle by increasing her knowledge of pork and beef butchering so that she can better market her product and maximize profitable business practices.

Deborah Smith, Kingsway FarmDeborah is the owner of Kingsway Farm, which was converted from 60 acres of row crops to a livestock farm in 2007. Kingsway Farm has since grown to include beef cattle, dairy cows, sheep, boar and goat. Deborah has run the farm for the past 7 years, and she is particularly interested in gaining knowledge in marketing and pricing niche meat products.

11

Mary Jane Bartlett, Little River Eco FarmMary Jane is the owner/operator of Little River Eco Farm, a diversified livestock farm in Erwin, NC. Currently, Little River Eco Farm sells its meat through local farmers markets and CSAs. Mary Jane hopes to use the new skills from this seminar to scale-up her farm business. She’s interested in learning more about marketing meat products and would like to learn strategies to determine pricing and the business side of farming.

Noelle Austin, Mutherland FarmNoelle is a beginning farmer in Boone, NC. She currently works on two farms and plans to start raising animals on her own 180 acres next year. Noelle is particularly interested in learning more about whole animal utilization through meat cutting and butchery. Noelle would also like to learn how to build a market for her business so that she can scale up in years to come.

Leila Wolfrum, Durham Co-op MarketLeila is the Manager of the Durham Co-op Market, a co-op grocery store set to open in Durham, NC in early 2015. The Co-op will sell pasture raised, NC beef and pork exclusively. As a meat buyer through the co-op, Leila wants to sell their meat through the farmer’s story, and is particularly excited about working with women farmers.

Susan Epps Ward, Brothers On FarmsSusan owns and operates Brothers on Farms in Hayesville, NC. She has been running the farm for four years and is direct marketing her sheep for meat sales. Susan would like to learn more about butchery to inform her conversations with processors and her communication with customers.

Alexandra Jones, Fair FoodAlexandra works at Fair Food Farmstand in Philidelphia, PA, a non-profit dedicated to bringing local food to the wholesale market and supporting sustainable agriculture in the Philadelphia region. Alexandra works directly with livestock farmers and local food distributors to source meat for the Farmstand. She is interested in gaining more in-depth knowledge in order to better tell the story of sustainable meat to customers, chefs, and wholesale buyers.

Pam LaHay, Dragonfly Orr-ganicsPam has been raising beef for three years at Dragonfly Orr-ganics Farm in Clinton, SC. She sells her beef through direct local markets. Pam is interested in learning more about marketing different cuts to her customers and increasing her knowledge on use and marketing of the whole animal.

Genell Pridgen, Rainbow Meadow Farms/Whiskey Pig ButcheryGenell has been raising and selling meat direct to the public for the past 18 years at Rainbow Meadow Farms. At Rainbow Meadows Farm, Genell raises a combination of beef, sheep, pork, poultry, and rabbit. This year, Genell is opening Whiskey Pig Butchery, a local butcher shop that will concentrate on value-added products where Genell will be the head butcher. She is looking forward to developing skills that will help her market the whole animal profitably.

12

Jamie Paxton, Berkshire Food GuildJamie is a chef and educator working to support infrastructure necessary to help local, sustainable farmers succeed in the Berkshires of Western Massachusetts. While focused on cooking, Jamie’s interest in sustainable meat production has led her to experiences in livestock farming and marketing meats through a local buyers’ club. Jamie is excited to gain skills to help grow the viability and profitability of the livestock industry in her area.

Becky Ward Rogers, Pecan Point FarmBecky has been farming for 8 years. She raises Angus cattle and pastured pork at Pecan Point Farm in Hurstboro, AL. Her meats are direct marketed, and she is interested in acquiring skills and techniques to improve the farm’s viability and profitability.

Esta Cohen, Cohen FarmEsta has been raising pastured animals with her husband for 40 years. Currently, they sell whole animals retail on farm and at the farmers market. Esta is particularly interested in honing her skills to make informed decisions on costs and pricing for meat sales esp. as it relates to breeding and animal husbandry practices.

Ellen Ziemer, Pura Vida FarmsEllen owns and operates Pura Vida Farms in Durham, NC. She has been farming for two years and sells sheep, goats, cattle and pigs to restaurants, wholesale markets and direct to individuals. She is interested in understanding the industry as a whole and gaining specific knowledge on pricing.

Hillary Wilson-Kimmel, Pine Trough Branch Farm Hillary runs a diversified farm that includes hogs and sheep as well as vegetables, flowers, and mushrooms. Hillary has been working with meat for three years, and the farm is in a growth phase. She is interested in knowing more about butchery as well as marketing and pricing of the meats at Pine Trough Branch Farm.

Alexis Robertson, Skyelark Ranch and Capay Valley Farm ShopAlexis runs Skyelark Ranch in Brooks, CA where she has been raising sheep, hogs, and poultry for four years. Alexis also manages meat purchasing and sales for a local CSA and a local food hub, the Capay Valley Farm Shop. Alexis is interested in the hands-on learning that will help her improve her effectiveness on her ranch and her marketing and sales of local meats in the region. She looks forward to sharing her experiences as well as learning from others involved in meat production and processing.

13

THANK YOU TO OUR PRIME

SPONSORS

14

THANK YOU TO OUR SUPPORTING

SPONSORS

15

NOTES

16

NOTES

17

Name   Last   Farm/Bus/Org.   Address   City   ST   Zip   Email   Phone  

Tootie   Jones   Swift  Level   Rt.  2  Box  269   Lewisburg   WV   24907   swiftlevel@gmail.com   304.661.6777  

Ann   Rose   Rose  Mountain  Farm   PO  Box  225   Lansing   NC   28643   rosemountainfarm@gmail.com   336  466  4790  

Robin   Hampton   Back  Creek   345  Withrows  Creek  Ln   Mt  Ulla   NC   28125   robinbackcreek@att.net   910.417.0179  

Alexis   Robertson  Skyelark  Ranch  &  Capay  Valley  Farm  Shop   11600  State  Highway  16   Brook   CA   95606   alexis@capayvalleyfarmshop.com   530.680.6849  

Jessica   Smith   This  Old  Farm  9572  W  County  Road  650  S   Colfax   IN   46035   jessica@thisoldfarminc.com   765.324.2161  

Kendra   Padgett   This  Old  Farm  9572  W  County  Road  650  S   Colfax   IN   46035   kendra@thisoldfarminc.com   765.324.2161  

Mary  Jane   Bartlett   Little  River  Eco  Farm   7091  Ross  Rd.   Erwin   NC   28339   littleriverecofarm@gmail.com   910.890.0353  

Sara   Lanier   Piney  Woods  Farm   2877  Piney  Woods  Rd   Burgaw   NC   28425   lanierhardware1@bellsouth.net   910.471.3203  

Lauren   Lanier  Head   Piney  Woods  Farm   2877  Piney  Woods  Rd   Burgaw   NC   28425   lhlhead@gmail.com   910.471.0281  

Amy   Neff   Pendulum  Fine  Meats   825  Graydon  Ave.   Norfolk   VA   23507   apriceneff@gmail.com   757.407.0768  

Jessica   Moore   Philly  CowShare   915  S.  47th  Street   Philadelphia   PA   19143   jessica@phillycowshare.com   267.872.7294  

Misty   Dyson   Mays  Meats   541  East  Main  Ave   Taylorsville   NC   28681   maysmeats@yahoo.com   828.632.2034  

Noelle   Austin   Mutherland  Farm   592  Poplar  Hill  Drive   Boone   NC   28607   noelle.roseceleste@gmail.com   828.406.2199  

Melinda   Jeffreys   Swathmoor  Farm   4870  Mebane  Rogers  Rd.   Mebane   NC   27302   mjeffreys2013@gmail.com   919.612.3372  

Barbara   Stephens   BBB  Charm  Farm   9504  Puritan  Rd.   Cola   SC   29209   bbbcharmfarm@yahoo.com   803.463.8966  

Leila   Wolfrum   Durham  Co-­‐op  Market   111  W.  Markham  Ave   Durahm   NC   27701   leila@durham.coop   919.308.3686  

Annie   Stroud   Mountain  Meadows  Farm   PO  Box  374   Alderson   WVA   24901   anne.l.stroud@gmail.com   304.445.5538  

Hillary  Wilson  Kimmel   Pine  Trough  Farm   600  Church  St.  Ext.   Reidsville   NC   27320  

hawkimmel@gmail.com,  ptbfarm@gmail.com   828.406.3800  

Susan   Epps  Ward   Brothers  On  Farms   P.O.  Box  1550   Hayesville   NC   28904   susan@brothersonfarms.com   828.389.0941  

Alexandra   Jones   Fair  Food   4813  Chester  Ave   Philadelphia   PA   19143   alex@fairfoodphilly.org   267.816.8698  

Deborah   Smith   Kingsway  Farm   3201  Bennet  Rd.   Oak  City   NC   27857   deb@kingswayfarms.com   252.809.3180  

Mary  Beth   Miller   Blue  Merle  Farm  

6700  New  Sharon  Church  Rd.   Rougemont   NC   27572   miller.maryeliz@gmail.com   919.219.5055  

Pam   LaHay   Dragonfly  Orr-­‐ganics   200  Dans  Circle   Clinton   SC   29325   pamlahay@aol.com   864.923.0464  

Genell   Pridgen  Rainbow  Meadow  Farms/Whiskey  Pig  

3181  Grays  Mill  Rd.   Snow  Hill   NC   28580   rainbow28580@embarqmail.com   252.822.1851  Butchery  

Jamie   Paxton   Berkshire  Food  Guild   122  Pine  St.  Great  Barrington   MA   01230   jamie.paxton@gmail.com   914.980.0258  

Becky   Ward  Rogers   Pecan  Point  Farm   111  Tuskegee  Hwy   Hurtsboro   AL   36860   pecanpointfarm@bellsouth.net   706.994.3541  

Esta   Cohen   Cohen  Farm   688  Van  Thomas  Rd   Pittsboro   NC   27312   murrayswife@aol.com   919.742.4433  

Cherrie   Tchir  Cheer  Gardens  and  Chapel  Hilltop  Lodge  garden   8504  Meadow  Ridge  Lane   Chapel  Hill   NC   27515   cherrie@cheergardens.com   919.645.7895  

Eliza   MacLean   Cane  Creek  Farm   7009  Bass  Mountain  Rd.   Snow  Camp   NC   27349   canecreekfarm@gmail.com   919.218.4361  

Ellen   Ziemer   Pura  Vida  Farms   9109  Johnson  Mill  Road   Bahama   NC   27503   ziemere@gmail.com   919.270.8395  

Samantha   Gasson   Bull  City  Farm   4610  Hall  Rd   Rougemont   NC   27572   samantha@bullcityfarm.com   919.477.6684  

Tray   Satterfield   Skagit  Valley  Cured  Meats   200  E  Washington   Burlington   WA   98233   traceysatterfield@gmail.com   503.975.2565  

Jennifer   Curtis   Firsthand  Foods   2210  East  Pettigrew  St.   Durham   NC   27703   jennifer@firsthandfoods.com    

Tina   Prevatte   Firsthand  Foods   2210  East  Pettigrew  St.   Durham   NC   27703   tina@firsthandfoods.com    

Vimala   Rajendran   Vimalas  Curryblossom  Café   431  W  Franklin  St  Ste.  16   Chapel  Hill   NC   27516   vimala@curryblossom.com   919.929.3833  

 

CONTACTS