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SCHEDULE


 
Timetable
Time Monday, Septmber 25th, 2017
7:30 - 8:30 AM
Hallway/Ballroom
Breakfast, Registration, and Exhibit Hall Open
8:30 - 10:00 AM
Welcome and Intro
Welcome Address
Welcome and Introduction by Urvashi Rangan, Ph.D., Scientific investigator, policy decoder, spokesperson and advocate on a wide range of food safety and sustainability issues
9:00 AM - 12:00 PM
(Separate Tickets and Fees Apply)
MEAT TRACK 1 - Pork Butchery with a Focus on Charcuterie, Cuts, and Cures with Brian Polcyn
(Brian Polcyn, Noted Chef, Author, Salumist)

MEAT TRACK 2, SESSION 1 - NCSU Charcuterie School Primer Part 1
(Offsite, Shuttle leaves from Millennium at 8:30 AM) (Dr.Dana Hanson, Extension Specialist and Associate Professor Food, Bioprocessing and Nutrition Science and Dr.Ben Chapman, Associate Professor and Food Safety Extension Specialist at North Carolina State University)
10:00 - 10:30 AM
Break
Exhibit Hall Open

(During Break Out) Comparing Common Cut-Sheet Demos: PORK

(Lee Menius, Carolina Craft Butchery)
10:30 AM - 12:00 PM
Concurrent Sessions
Kitchen Situations: Making Your Own Value-Added Products for Resale
(Pete Colman, Vermont Salumi; Dr.Beth Yongue, NCDA Meat and Poultry Inspection; Heather Sandford, The Piggery; Rebecca Thistlewaite, NMPAN)

Meat Labels that Matter: What Qualifies as Grass Fed and More
(Debbie Hamrick, Farm Bureau; Urvashi Rangan, Food Safety and Sustainability Consultant; Emily Moose, A Greener World; Stephen Ross, USDA; and Jeff Canavan, USDA)

Achieving Exceptional Meat Quality While Raising Livestock on Pasture: Lessons from the Field
(Dr. Susan Duckett, Clemson University; Dean Askew, Firsthand Foods; Joe Hampton, Back Creek Farm and NCDA's Piedmont Research Station; Matt Poore, Extension Livestock Commodity Coordinator, Professor & Extension Ruminant Nutrition Specialist, NCSU; Jeremiah Jones, NC Natural Hog Growers Cooperative)

The Grass Roots Cooperative, An Interstate Pastured Meat and Poultry Shipment Program
(Cody Hopkins, General Manager of Grass Roots Farmers' Cooperative; Andy Shaw, Owner of Cypress Valley Meat Company and Operations Director for Grass Roots Farmers' Cooperative)
12:00 - 1:30 PM
Lunch
Exhibit Hall Open

Book Signing (12:00 - 12:45 PM)
(Brian Polcyn, Diana Rodgers, Rebecca Thistlewaite, Meredith Leigh, Brad Weiss)

Round Table: Beyond the Excitement: The Bumps and Bruises of Owning a Butcher Shop (*an industry only conversation*) (12:45 - 1:30 PM)
(Casey McKissick, Foothills Meats, Tanya Cauthen, Belmont Butchery)

A Few Words from Bryan Blinson, NC Cattlemen's Association
1:00 - 4:00 PM
(Separate Tickets and Fees Apply)
MEAT TRACK 2, SESSION 2 - Demo/Workshop. NCSU Charcuterie School Primer Part 2:
(Offsite) (Dr. Dana Hanson, Extension Specialist and Associate Professor Food, Bioprocessing and Nutrition Science and Dr. Ben Chapman, Associate Professor and Food Safety Extension Specialist at North Carolina State University)
1:30 - 3:00 PM
Concurrent Sessions
Woodland Meats: Maximizing Land through Silvopasture and Alternative Grazing Systems
(Buren Lanier, Pineywoods Farm; Miguel Castillo, Assistant Professor – Forage & Grassland Management NCSU; Johnny Rogers, Rogers Cattle Company and Amazing Grazing, NCSU; Alan Franzluebbers, USDA Professor, Department of Crop and Soil Sciences)

Get Legit Part I: Laying the Groundwork - How to Structure Your Farm and Meat Business
(Poppy Davis, Consultant and Program Manager at a non-profit working at the intersection of local government and food and agriculture)

Casing Sausage Casings: Comparing Casings for Smoked, Cooked and/or Dried Meats
(David Quintana, Executive Chef/Salami enthusiast)

Occurrence of Antibiotic Resistant Bacteria in Swine and Swine Workplace Environments on Confinement Hog Operations and Antibiotic-Free Hog Operations in North Carolina (NCSU, NC Choices, JHU, UNC-CH Collaborative Study)
(Sarah Rhodes, Department of Environmental Sciences and Engineering, Gillings School of Global Public Health, UNC-CH)
3:00 - 3:30 PM
Break
Exhibit Hall Open

Plenary Session: Where is the Risk on Your Farm
(USDA Resources, Disaster Relief, Grants, Loans to Farmers including Farm Service Agency, Agricultural Marketing Service, Natural Resource Conservation Services, More)
3:30 - 5:00 PM
Concurrent Sessions
Healthy Pigs, Top Quality Meat: Cost-Effective Feed Strategies for Pastured Pork
(Silvana Castagni, NCSU Research Associate Animal Science; Jeremiah Jones, NC Natural Hog Growers Association; Casey McKissick, Foothills Meats; Jake Erceg, NCSU)

Kale vs. Cow: What’s Best for Nutrition and the Environment?
(Diana Rodgers, RD, LDN, NTP is a “real food” nutritionist)

Get Legit Part II: A Closer Look at Inventory, Taxation, and Business Management Strategies for Farms and Meat Businesses
(Poppy Davis, Consultant and Program Manager at a non-profit working at the intersection of local government and food and agriculture)

Live Poultry Processing Demonstration
(Amanda Carter, Coolhand Meats)
5:00 - 6:30 PM
Social Hour
Spreads, Breads, and Pickles
Jimmy Lee & Tyler Schwerzle, Buxton Hall
Sam Suchoff, Lady Edison
Meredith Leigh, Meredith Leigh Foods
Steven Goff, Brinehaus Meat and Provisions
Lee Menius, Carolina Craft Butchery
Casey McKissick, Foothills Meats
Ross Flynn, Left Bank Butchery
Jeremy Hardcastle, Standard Foods
Steel String Brewery
FullSteam Brewery
Biltmore Wines
Pisgah Brewing Company

Exhibit Hall Open
6:30 - 8:30 PM
Beast Feast
Dinner

Words from Program Sponsors

Keynote Address: Nutritional and Health Considerations of Grass Fed Beef in the Western Diet by Dr. Loren Cordain,
Founder of the Paleo Diet
9:00 PM - ...
After Party at Krankies! After Hours Tailgate & Pig Roast
Conference Raffle Give Away
 
Timetable
Time Tuesday, Septmber 26th, 2017
7:30 - 8:30 AM
Breakfast
Registration and Exhibit Hall Open
8:30 - 10:00 AM Morning Address: Why Eat Meat? Dissecting Dietary Guidance (Panel)
(Dr. Susan Duckett, Clemson University; Kris Reid, Piedmont Culinary Guild; Diana Rodgers, RD, LDN, NTP is a “real food” nutritionist; Dr. Loren Cordain, Founder of The Paleo Diet; Dr. Carolyn Dunn, Department of Youth, Family, and Community Sciences at NC State University; Dr. Jonathan Allen, Professor Food Science NCSU; Dr. Matt Poore, Extension Livestock Commodity Coordinator, Professor & Extension Ruminant Nutrition Specialist, NCSU)
10:00 - 10:30 AM
Break
Exhibit Hall Open

(During Break Out) Comparing Common Cut-Sheet Demos: BEEF
10:30 AM - 12:00 PM
Concurrent Sessions
Live Animal Evaluation for Beef and Pork: Are They Finished?
(Dr.Mark Knauer, Assistant Professor & Extension Swine Specialist; Johnny Rogers, Rogers Cattle Company and Amazing Grazing)

Can Retailers and Wholesalers Make Pastured Poultry Work? A Facilitated Discussion
(Kris Reid, Piedmont Culinary Guild, Steven Goff, Brinehaus Meat and Provisions; Lee Menius, Farmer Wild Turkey Farms & Owner of Carolina Craft Butchery, Amanda Carter, Coolhand Meats; James Doss, Executive Chef and Operating Partner of Rx Restaurant and Bar and Pembroke's)

Lost in Translation: How to Speak Your Processor’s Language
(Donna Moore, Piedmont Custom Meats; Jessica Smith, This Old Farm Food Hub; Joe Cloud, T&E Meats, Richard Huettman, Acre Station Meat Processing Facility Abdul Chaudhry, Chaudhry Halal Meats)

Beef Cuts, Cooking Methods and Trends, Presented by the Beef Checkoff
(Chef Laura Hagan, Senior Director, Culinary Innovations Beef Checkoff, Chef Barry Strand, Beef Checkoff)
12:00 - 1:30 PM
Lunch
Exhibit Hall Open

Book Signing

A Few Words from Dr. Rich Bonanno, Associate Dean, CALS and Director, North Carolina Cooperative Extension Service
1:00 - 4:00 PM
(Separate Tickets and Fees Apply)
MEAT TRACK 3 - Live Fire Meats Featuring Lamb and Poultry
(Craig Deihl, Former Executive Chef of Cypress and Artisan Meat Share; Charles Lee, Owner and Charcuterier of The American Pig in Asheville, NC)
1:30 - 3:00 PM
Concurrent Sessions
Forage to Finish: Using Adaptive Grazing to Improve Your Bottom Line
(Dr. Matt Poore, Extension Livestock Commodity Coordinator, Professor & Extension Ruminant Nutrition Specialist, NCSU; Deidre Harmon, PhD Candidate Crop and Soil Sciences; Dr.Jeff Lehmkeuler, Associate Extension Professor & Extension Beef Cattle Specialist, Department of Animal & Food Sciences, UK)

Three Keys to Marketing Your Meat Business: How to Get the Word Out by Building Your Tribe, Mailing Lists, Partnerships
(Jill WIllett, Founder of Coaching for Cooks and Triangle Food Makers)

Lamb: Butcher vs Chef
(Tanya Cauthen, Butcher, Owner and Operator of Belmont Butchery; Owen Lane, Foothills Meats Butcher Bar)

Understanding Costs: Small-scale Livestock Budgets and Pricing Indexes for Pastured Meats
(Derek Washburn, NC Farm School Program Associate, Agricultural and Resource Economics; Stephen Beasley, NC Department of Agriculture and Consumer Services' Marketing Division, Market News Office; Robert Eaton, Livestock, Poultry, and Grain Market News Division, USDA Agricultural Marketing Service)
3:00 - 3:30 PM
Break
Exhibit Hall Open
3:30 - 5:00 PM
Concurrent Sessions
*New Meat Pricing Tool* Profitable Meat Marketing: You Are Selling Local Meat—But Are You Making Money?
(Mathew LeRoux, Ag Marketing Specialist for the South Central NY Ag Team of Cornell Cooperative Extension)

Recalls Happen! Product Recalls and Proper Planning
(Amanda Carter, Coolhand Meats; Chris Reedy, Formerly of Blue Ridge Food Ventures; Steve Lalicker, District Manager FSIS; Sam Suchoff, The Pig; Beth Yongue, NCDA Meat and Poultry Inspection; Casey McKissick as Moderator, Foothills Meats)

Dry Curing and Fermentation: Modern myths, and Contemporary Legends
(Jeff Bacon, Chef, Triad Community Kitchen)

Breaking Down the Geography of the American Pig: A Side by Side Demo for Retail and Direct Market Buyers
(Steven Goff, Brinehaus Meat and Provisions; Lee Menius, Farmer Wild Turkey Farms & Owenr of Carolina Craft Butchery)