http://www.carolinameatconference.com/blog daily 0.75 2016-03-17 http://www.carolinameatconference.com/gallery_campches daily 0.75 2016-06-20 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466428853902-28L77SKM3SJS26VDNA9K/image1.jpg Gallery_CampChes https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466428853902-28L77SKM3SJS26VDNA9K/image1.jpg Gallery_CampChes https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466428853810-VCAVDOXFHVWSK8WE76RS/image2.jpg Gallery_CampChes https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466428854124-87RVHN4UIIDAHYX6U4FQ/image3.jpg Gallery_CampChes https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466428854253-J5G4NC3SZ5WXXVEK2GOF/image4.jpg Gallery_CampChes http://www.carolinameatconference.com/gallery_lantern_table daily 0.75 2016-06-21 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430254830-L3DRM3DIEGJX8PAJ0POY/Lantern_Table5.jpg Gallery_Lantern_Table https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430254830-L3DRM3DIEGJX8PAJ0POY/Lantern_Table5.jpg Gallery_Lantern_Table https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430277282-2TBX39NII71O2CWEXAZ9/Lantern_Table2.PNG Gallery_Lantern_Table https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430225971-5PZN5VO4N24EUIWWMBLZ/Lantern_Table1.PNG Gallery_Lantern_Table https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430254850-PZCJWOTY3P2PBJES5MU7/Lantern_Table4.jpg Gallery_Lantern_Table https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430410188-VB7YV47JKS61NY40SAJA/Lantern6.jpg Gallery_Lantern_Table https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430236994-OIFPMJXZ4GCJ6YSEL8VH/Lantern_3.PNG Gallery_Lantern_Table http://www.carolinameatconference.com/gallery_midway daily 0.75 2016-06-24 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433405-UAA5AZWRH9TPVGB7NQK3/Midway2.jpg Gallery_Midway https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433405-UAA5AZWRH9TPVGB7NQK3/Midway2.jpg Gallery_Midway https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433427-DSMSRK5TMGEEWWN5TSEZ/Midway1.jpg Gallery_Midway https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433568-PDKO4GL9TJUQ3DZRWZMP/Midway3.jpg Gallery_Midway https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433779-B9CW1D9H6QAAX5BQ873T/Midway4.jpg Gallery_Midway https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433732-HIHVIXY7TNH275QKGDZE/Midway5.jpg Gallery_Midway https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433896-UV28FMS1HPFEPT3VBLFG/Midway6.jpg Gallery_Midway https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430434041-DPCNSKAOHAVGN2YKAKKE/Midway7.jpg Gallery_Midway https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430434112-68Q06568RGYIT2V86K94/Midway8.jpg Gallery_Midway http://www.carolinameatconference.com/speaker_gallery daily 0.75 2016-07-04 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649801453-POCD5UJ5HP865XQD9J4S/Kari_Underly_300x300.jpg Speaker_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649801453-POCD5UJ5HP865XQD9J4S/Kari_Underly_300x300.jpg Speaker_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649806112-4Y62WMCHGFK0BEAPL6BR/Elizabeth-A.-Karmel-300x300.jpg Speaker_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649986292-SSXBPYTUOOWMSFHBKEP8/Poppy_Davis_300x340.jpg Speaker_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649815321-NHDD1X4F2Z8KYIPFS4PZ/Michele_Pfannenstiel_300x300.jpg Speaker_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467650007080-MN765X49F1F8HXSOXCG9/Mere%2Bhead%2Bshot_300x340.jpg Speaker_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467650024399-G1MUQLNE5649VLUUDHB2/Marie_300x340.jpg Speaker_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649828984-OB446UD5ZV66Z3F2V68L/kris-reid-2014_300x300.jpg Speaker_Gallery http://www.carolinameatconference.com/combined_facility_gallery daily 0.75 2016-09-16 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651027327-HREBB8BBC0GAA1PKQNI9/Lantern1.PNG Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651027327-HREBB8BBC0GAA1PKQNI9/Lantern1.PNG Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651680615-GHC7DYO6DBO2YSH553OW/WomenInMeat-212-L.jpg Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651046396-A26AX303SKWDTN5WMWMS/WomenInMeat2014-115_pricing_lecture_Lantern.png Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651828712-Y32Q2XJ67F3142KIKTVU/Lantern3.PNG Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651068904-KAGWU81M5SSUPEUJW6IK/Lantern2.PNG Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651528635-OGJ4E5MI5B41E6OFUCIQ/camp1.jpg Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651527439-ZVVB3KGPTFPE8TT4WSKG/camp2.jpg Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651512782-ALOJN443XRP4C3SKFU40/midway1.jpg Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651511702-7TZTNHHHKDRTVM6JPD9N/midway2.jpg Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651512368-L8PWYFWLK2N04JY8X2SN/midway3.jpg Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1474039790210-LPAQ1YTRLZUGB23EXZYE/Cane+Creek+Farm.jpeg Combined_Facility_Gallery https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1474036155636-93N62IE34M34264ORGBT/2010-07-10_saxapahaw_farmers_market_cane_creek_farm_photo_by_luck_photography_xt8177.jpg Combined_Facility_Gallery http://www.carolinameatconference.com/new-gallery daily 0.75 2023-03-29 http://www.carolinameatconference.com/schedule-1 daily 0.75 2015-08-13 http://www.carolinameatconference.com/about daily 0.75 2015-02-09 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423446767979-V2482K3DG3SKAWFUAHH8/Orange+group+-+pasture4.jpg About_original http://www.carolinameatconference.com/sponsor daily 0.75 2016-09-13 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473777441804-GGSE9L9MR1RHN087FMJF/image-asset.png 2015_CMC_Sponsors NC Choices program support provided by https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1433937174599-N1AS06PIE1R4UZIDMSRO/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473777184151-5C8YCZAJ83XBZSFQNMLT/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1433969269603-W2XBSI4TJV07I8R2PD0O/image-asset.jpeg 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440161377488-8H9D20NKJW8EF112VVCZ/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473777488112-7E7YWF9S4QSF9E8BUFP5/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473777465314-AXOWM0BNCS34IANKPKCX/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473777727071-Q34A792XWKUHMC2W55OQ/image-asset.gif 2015_CMC_Sponsors     https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1433968193455-RVJCOP2VOEOJL4IPNT5U/image-asset.gif 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473777245343-4N3AT54GMJKV0VW41JBN/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473778534469-OPX2NS4ZX0X1WHHA7LPU/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1439234562238-ZPO9GP6SH5UM79LEKU9G/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473778438127-HNL4PRNUFLY9GIHR97BZ/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1433968111276-9ABR5KJ4VKZNUMXUR78Y/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473777712156-DYXQC4464P2JP2WQGAO0/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473778569029-R7TXWBPP01TJP3QH2RM2/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473778589387-A8S6XJRXMTP4UJXOIL61/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473778994957-EA3ZF1DM450SXJIOUOEJ/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473778552306-4Y9V0YNSG1EQIS5SGY9A/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1473778499846-2K97FXF4R5JNAOQUATQD/image-asset.png 2015_CMC_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1422985565601-FSV1GEL3Y7Z3ZJPU42YK/fvBVStqgUHvukTHRiX1X4V-RhqdNYkKi2L2RM94-OwE.jpg 2015_CMC_Sponsors http://www.carolinameatconference.com/testimonials daily 0.75 2015-03-19 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423445596067-IKG73E4YIPX6H7OY8KI1/testimonials_2.jpg Testimonials_earlyoriginal http://www.carolinameatconference.com/contact-us daily 0.75 2016-05-11 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423409874263-3TOABWFO777UJUTPXQ5M/amazing-grazing-2.jpg WIM_Contact Us http://www.carolinameatconference.com/keynote daily 0.75 2016-03-24 http://www.carolinameatconference.com/calls-for-proposals daily 0.75 2015-02-16 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423529575410-WZXXV8ESZQOXEF751VO8/womeninmeat-198.jpg Calls for Proposals_earlyoriginal http://www.carolinameatconference.com/registration-1 daily 0.75 2015-07-23 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435771835098-FK9R0A7A9GY09DK125OS/image-asset.png Registration_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1428684160843-NFWBFAE869JMAUQ242ZP/_5HzX-7fx6W-XS9Nv_zXx8dk4H5L7rqToVm1Q1SoV_8.jpg Registration_OLD http://www.carolinameatconference.com/media daily 0.75 2016-11-01 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447339835078-FG1ZPM1IJEQSRRR00MU5/image-asset.jpeg Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429120809929-9M83DAXUWERP2V9HV49Z/image-asset.jpeg Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1478034731304-KJZ0TTML47IUH0PCJI7J/image-asset.png Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799213478-2OSCQIOEJW546V3IIDBP/Capture2.JPG Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1478034808532-BYGKEELRQCRBAZNTR531/image-asset.png Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429120661964-2QUTVBUFNM6KL64J91ER/image-asset.jpeg Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429121053415-IXMFQC5LSD3ZTJK0UJS8/image-asset.jpeg Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1478034944009-1IV6C7VA12ITIYKR3PIT/Huffington_Post_Blog.PNG Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799583613-KB57MW68EY619KAVVLNG/image-asset.jpeg Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799288134-EJK8FQE5ZF7919D6DFMX/Capture4.JPG Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799174899-OLALD9ZXP0P2VT75XGS4/Capture.JPG Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429121076034-ZXY5X6MWWFXNGFEZ3SQQ/image-asset.jpeg Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426870016718-FPJW8MMYRVP3AD81EA81/squarespace.jpg Media http://www.carolinameatconference.com/past-conference-photos daily 0.75 2016-03-17 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160662972-TPT36CIROT6M9YRIKL4Z/CLKS4825.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160663092-31APZ5I5HSTSR482R0JD/CLKS4871.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160666061-PAT4X7WIE90QDHSH15SJ/CLKS4912.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160665670-K83OFV4N052OIM5NHS4A/CLKS4933.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160671875-ZPD4IFYKAINKI2QH6RG0/CLKS5025.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160671522-3BJW1S0RROZWRQJ8QAMJ/CLKS5327.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160675344-H4BT47DR8G1UYE8807JA/CLKS5340.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160675701-UI4QJXR0KL4VGWYD0VZ0/CLKS5374.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160683969-K1JO1DKA514UNG1BZVTT/CLKS5480.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160687709-QW3NVXPLH310GSF3ESWT/CLKS5527.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160691705-4MXT13QLPGFYRVDJHUJ0/CLKS5607.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160696632-EY9Q0QVVLUUH3HN1QMCW/CLKS5733.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1430160700433-7XHG7XIXCINXBKWDWCFY/CLKS5919.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429735024102-KB0AOLBJAU1T5F2B2DXA/188843_187720601270874_2594928_n.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429735024172-LRRJ39YGHI5UMGUVDUS3/195852_187971104579157_1140589_n.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429735024245-9F9G2DCSKQNHVBBPIUJV/197182_187722711270663_5818101_n.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429735024301-ULQF3XTUYFGICB3QB2C4/197503_187791597930441_5164522_n.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429735024439-81GEYDH46TCWGSV1DB5A/198867_187720814604186_5962212_n.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429735024440-OE2L4NBH1LQL6720XAJ6/199376_187791724597095_6445139_n.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429735024581-SE75MLXJZR4QBKDH5FQP/199982_187720677937533_2516423_n.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734695751-UNK8P9WFY0FY1B95Q8WB/5ElBEnmoXSDnP7g52HUe6Y8-BrrFugSQkstCGq-uD1s.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734695814-FHB0WN3GEUFC9AR88MS9/d1xoQmNwFbjgeWBlE3efoGqw236fYtDTzG9nA80Hd4g.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734695887-IDLV4PUV8LUUOKQ4IPOT/fl_DqDH00-OtExH7AB7oilwpSr6z0rNtEkI1RbT9PBM.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734696114-VCJRGNIOA1YNMQFG7CID/HJ8sZXfTfcSYY4Jd2uUkPERz_1CbbJ0S5h7XRkW3bEQ.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734696107-7XVZXKE0BW00QZ59O4L9/IyYWm6WNiVZBLkG7MN8demHHS3hRw54UnOWjqqAjswI.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734696267-B5O9NMYM02G224MGD0NH/KH-fjQdzhiXwKzDsj6_0LLqSCmc0BegSwqxbUKESnPI.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734696347-NCP90DJAD6PDBFQO4J9L/UnMSoCj4NpfDgVXbHMs3HwiC32E66VvZUdEmSrxo3Do.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734696441-ZAR87TZUVO64OH8NVO18/WOB1sQZJVGh47DHUO0xFaDH4On6_1AZoXLgudofH87E.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734696498-6PQAZ0IENAVYWW92L2LJ/YG0CfSpJcd-d4IHPOoGpv287SOjFenlp4Ajk5O5IGHA.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734696608-CTAIT4I239E1I9PQIRYH/YMh6NpZJpy7aZGkkFJsewb5gqe_mQH9UFmaEknowlz8.jpg Past Conference Photos https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429734388330-Z9B97YYUT4MG75YXY9G3/UnMSoCj4NpfDgVXbHMs3HwiC32E66VvZUdEmSrxo3Do.jpg Past Conference Photos http://www.carolinameatconference.com/scholarships daily 0.75 2015-08-20 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1433901148392-3P4J9518ZAF3RWWCIG1Z/WomenInMeat-198-L.jpg 2015_Scholarships_original http://www.carolinameatconference.com/gallery daily 0.75 2016-03-24 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435717709063-0A1RQFCHU8GFKTFV3FLV/Vivian_Howard.jpg 2015_CMC_Speakers - Vivian Howard: Chef and Owner of Chef and the Farmer Restaurant; Star of Emmy Award Winning Star of PBS Show, A Chef’s Life. Kinston, NC In 2005, Vivian, and her now husband, Ben Knight decided to return to Vivian’s roots to open a farm to fork restaurant in the small town of Kinston, NC. They opened Chef & the Farmer in the summer of 2006 serving local, seasonal, creative cuisine. Over the past eight years, Chef Howard has developed strong relationships with local farmers making it possible to source over 70% of the restaurant’s foodstuffs from within 60 miles. Chef and the Farmer has become beloved by locals and a destination for diners all over the state. Vivian Howard is also the star of the new Emmy Award-winning PBS show, "A Chef's Life," and a spokesperson for southern foodways. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714828026-IO5HKBG5DL59KYAYJ48U/Michele_Pfannenstiel.jpg 2015_CMC_Speakers - Dr. Michele Pfannenstiel (“Dr. HACCP”): Dr. Michele Pfannenstiel is Dirigo Food Safety’s President and CEO Dr. Michele Pfannenstiel is a certified HACCP auditor through ASQ. She serves as the President of the Maine chapter of the Farmer Veteran Coalition, and as the Director of Food Safety for the national Farmer Veteran Coalition. A sought after speaker, Dr. P has taught food safety workshops at the Stone Barns Center, Pigstock, the Wallace Center Food Hub Conference, the New England Meat Conference, and the Empowering Women Veterans in Business and Agriculture Conference. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714589734-N3WOSRNX0TDO0WR01B98/Craig_Deihl.jpg 2015_CMC_Speakers - Craig Deihl “The Real Deihl”: James Beard Award Finalist, 2010 Chef of the Year by American Culinary Foundation, Chef and Owner of Artisan Meat Share and Cypress Restaurant A devote of locally grown foods and the Sustainable Seafood Initiative, Deihl started the CSA-like Artisan Meat Share in 2009 to help boost the availability of local charcuterie (and offer a helping hand to struggling farmers). From 2009-2013, participants received local charcuterie and local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. In late summer 2014, Artisan Meat Share opened at 33 Spring St., providing a place where guests can enjoy all that AMS has to offer—all the time—including award-winning charcuterie, freshly butchered meat and delicious sandwiches. To date, Deihl has produced over 90 types of charcuterie which have been prepared, stored and cured in-house at Cypress. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714495759-VHVUDGXX69ZD9AF1YGS0/Kyle_McKnight.jpg 2015_CMC_Speakers - Kyle McKnight: Executive Chef Highland Avenue A graduate of Johnson and Wales University, McKnight’s career led him through Europe, Charleston, Miami, St. John and Argentina before he found a home at Hickory’s acclaimed Highland Avenue Restaurant. McKnight has cooked alongside acclaimed chefs Tom Colicchio, Sean Brock, Chris Edwards, Theirry Vergnalut and Phil Corr, and was named a Best Chef America 2012 to 2014 for his commitment to the slow food movement and his advocacy of local farmers in both Wilmington and Hickory, North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714502334-MNG6E4QHEWCHE6O9BZMJ/Richard_Huettman.jpg 2015_CMC_Speakers - Richard Huettman: Processor and Co-owner of Acre Station Acre Station Meat Farm is a family-run business in eastern North Carolina founded in 1977. Acre Station is a USDA inspected, red meat slaughter and processing business that handles pork, beef, sheep, and game. Services include fresh meat cuts and smoked/other value-added processing. Acre Station processes for about 125 customers, including farmers and wholesale buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436366984920-QMCMRVPCBYJ9GV1LN3TG/KQ.JPG 2015_CMC_Speakers - Kathryn Quanbeck: Program Manager of the Niche Meat Processor Assistance Network Kathryn develops educational content related to local and regional meat processing issues and coordinates outreach and educational activities for NMPAN. She also provides consultation in business development and management, policy and regulations, and marketing. She has a master’s degree in Agricultural Economics from the University of California – Davis and was formerly a livestock economist for the U.S. Department of Agriculture. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714562819-ODM11ZJS8EOP9F3UMADN/Jessica_Moore.jpg 2015_CMC_Speakers - Jessica Moore: Founder of Philly CowShare Jessica Moore founded Philly CowShare in 2010 after 6 years of organizing her friends to share a purchase of a locally-raised, grass-fed steer. Her family of five eats a Quarter CowShare a year. Each time she needed to restock her freezer, she put the call out “Who wants in on a cow?” Jessica’s background in information technology has helped to make Philly CowShare a model for consumer-friendly web-based meat businesses. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714589536-QLEM5G7XHZP3YGW13V1Z/Jamie_Ager.jpg 2015_CMC_Speakers - Jamie Ager: Farmer/Owner of Hickory Nut Gap Meats Jamie Ager is a fourth-generation farmer from Fairview, N.C. He and his family own and operate Hickory Nut Gap Farm, where they raise and market 100 percent grass-fed cattle, pasture-raised pigs, chicken, and turkey. On the farm they also have U-pick blueberries, black raspberries, blackberries, and apples. Jamie has a B.A. in history and environmental studies from Warren Wilson College and is a 2006 graduate of the North Carolina State College of Agriculture and Life Sciences Agriculture Leadership Development Program. Jamie also serves on the Humane Society of the United States Advisory Board Council. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714648421-0RJNF8SPLFVPBUBJSX6R/Eliza_MacLean.jpg 2015_CMC_Speakers - Eliza MacLean: 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. In conjunction with Ross Flynn of Left Bank Butchery, Eliza has expanded Cane Creek’s local meat products with the launch of a mobile butcher shop in 2015. Cane Creek, farmer, and Left Bank, processor, now own a mobile butcher truck bringing high-end charcuterie direct to their customer base at the farmers market. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714696153-N5C29IV2S3IGBCZUF98U/Tyler_Cook.jpg 2015_CMC_Speakers - Tyler Cook: Butcher at Foothills Local Meats, Meat Instructor Tyler Cook has many years of experience working in whole animal butcher shops. Cook loves salt, smoke and bacon. His expertise can vary across species creating a name for himself as an expert ‘mixed meat maker’ and a ‘sausage math’ connoisseur. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440435093374-JZR710OYN9VLTHQAFURF/Wade.jpg 2015_CMC_Speakers - Alan Wade: State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services Alan Wade is the State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services. This agency is responsible for educating and enforcing the state and federal laws/regulations designed to protect public health by ensuring that only wholesome, properly labeled meat and poultry products are produced and sold to the general public. Mr. Wade joined the Agency in 1987 and became the State Director in 2013. Prior to becoming the State Director he served several roles relating to food safety inspection services and also oversaw the compliance and evaluation section of the Agency for 17 years. His work on behalf of food safety has been recognized by the U.S. Food and Drug Administration and the U.S. Department of Agriculture. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714655301-FPB1C33KBDZ8Z2V1OM48/William_Marie.jpg 2015_CMC_Speakers - William Lyons and Marie Williamson: Farmer/Owner of Bluebird Farm Farmers Marie Williamson and William Lyons work full time on their farm, and their greatest pleasure is feeding folks wholesome foods and managing a healthy farm ecosystem. After studying biology, ecology, and sustainable agriculture and gaining experience on farms around the United States and in Europe, Marie and William returned home to Western North Carolina in 2009 and started Bluebird Farm. Over the years, Bluebird Farms has been working toward greater efficiencies on the production side of while taking records that allow for proper pricing of products and sharing their tactics for building farm economic sustainability. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714703977-UQALLQX7J786V19A8WH3/Tootie_Jones.jpg 2015_CMC_Speakers - Jennifer "Tootie" Jones: President of Swift Level Land and Cattle, Chair of the WV Food and Farm Coalition Meat Working Group, President Greenbrier Valley Pasture Network Tootie Jones wears many hats, and in between her board meetings and work developing standards for animal husbandry, land and water conservation and assisting local producers of pastured meat animals with approved processing, marketing and the ability to sustain ones love of a farming life, Tootie is the executive director of all property and beef operations, marketing and sales at Swift Level Farms. Swift Level Farm is a grass fed beef farm in W VA, where she specializes in pasture production and 40 day dry aged beef. Tootie is working closely with her processor and producer base in the Appalachian region to advance pastured meat production. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714712941-4F45X56J83W44MGE7WZW/Tolo.jpg 2015_CMC_Speakers - Tolo Martinez: Butcher and Meat Cutter, Cliff’s Meat Market Meet the butcher that’s filling a growing Spanish need in rural NC. Tolo Martinez has recently received star appeal as the main character in the new James Beard award-winning Southern Foodways Alliance documentary work, Un Buen Carnicero, produced by Vittles Films. Tolo Martinez, a butcher behind the counter at Cliff’s Meat Market in Carrboro, North Carolina who joined the store when customers began asking for cuts in Spanish. Notes the SFA, "For nearly 18 years Tolo Martinez has worked behind Cliff’s counter, learning "country" English and giving college professors, blue-collar workers and long-time patrons exactly what they want—and always with a smile." Tolo is interested in building his business connecting local farmers to the Latino markets in NC to help move whole animal. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436748295018-XAY7POQXPVUJEI4WXCOE/Tina_Prevatte.jpg 2015_CMC_Speakers - Tina Prevatte: Co-CEO of Firsthand Foods Firsthand Foods is a branded Meat company that sells pasture-raised, local beef and pork to over 80 customers throughout North Carolina. The company sources live animals from a network of over 60 family farmers and does the legwork to market and distribute a wide range of fresh cuts and value-added products. As Co-CEO of Firsthand Foods, Tina is responsible for financial planning and management, sales and marketing efforts, building and maintaining internal business systems, co-leadership of day-to-day business management activities and decisions, and providing strategic direction toward long-term business goals. Tina has an MBA from UNC's Kenan-Flager Business School along with a Master's from UNC-CH's Department of City and Regional Planning. She also holds both a B.A. in Women's Studies from UC Santa Cruz and a B.S. in Civil & Environmental Engineering from UC Berkeley. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714759785-TPA0SCH22R9ULEI62GW6/Amanda_Carter.jpg 2015_CMC_Speakers - Amanda Carter: General Manager of Foothills Pilot Plant, Marion, NC Foothills Pilot Plant, LLC (FPP) is located in the foothills of western North Carolina and opened in January 2012 to serve independent poultry and rabbit growers with USDA- and FDA-inspected processing. FPP processes chickens, turkeys, rabbits, and other specialty fowl, for more than 260 farmers. Carter plans to expand Foothills Pilot Plant services to include small ruminants and pigs in the upcoming years. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714765484-XA2YQ9C9HPI8MWLU8OAB/Tanya_Cauthen.jpg 2015_CMC_Speakers - Tanya Cauthen, Professional Butcher, Owner and Operator of Belmont Butchery, Richmond, VA Tanya Cauthen worked as a chef at The Red Oak and the Frog and the Redneck before starting her own catering company, Capers Catering which led her to opening her own butcher shop, Belmont Butchery. The focus of the butchery is organic and humanely raised meat. Tanya connects her customers to small family farms and teaches them the value of understanding where food comes from and how it should really taste. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714774463-N3YD53WEH4NDKHH54EJ1/Sam_Suchoff.jpeg 2015_CMC_Speakers - Sam Suchoff: Owner of The Pig Restaurant in Chapel Hill, NC, and Meat Buyer for Weaver St. Grocery in Carrboro, NC The Pig is a barbecue restaurant off Weaver Dairy Road in Chapel Hill, North Carolina that features whole-hog barbecue made with local, pasture-raised, antibiotic and hormone free pork. In addition to working with local pastured hogs and the NC Natural Hog Growers Co-Op, Sam has his hand in all sorts of innovative food projects across the Triangle. In addition to direct marketing his own value-added products, he currently serves at the meat buyer for Weaver St. Market and is a purveyor for fresh and value-added meat to the co-op. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714645388-SZ8ZAMSVROOGGLH1308B/Meredith_Leigh.jpg 2015_CMC_Speakers - Meredith Leigh: Writer, Author, Food and Farm Specialist Meredith Leigh is a writer, and a food and farming specialist. She has worked as a farmer, butcher, teacher, non-profit executive director, and chef, all in search of realistic solutions for sustainable food. Author of “The Ethical Meat Handbook.” https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714783580-57L7ZGY9362TRW2ZZCGO/Peter_Ballerstedt.jpg 2015_CMC_Speakers - Dr. Peter Ballerstedt, Barenbrug USA’s Forage Product Manager Dr. Peter Ballerstedt earned his bachelors degree at the University of Kentucky and his graduate degree at Oregon State University. He has an extensive background in forage production, utilization, and forage-based livestock production systems. He was the forage extension specialist at Oregon State University from 1986 until 1992. His personal experience has led him to re-examine human diet and health. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714834057-0R3W6CI0AGHGIQU385B7/Blake_Brown.jpg 2015_CMC_Speakers - Dr. Blake Brown: PhD, Professor and Extension Economist, Agriculture and Resource Economics, North Carolina State University Since 1991 Dr. Brown has been a professor and extension economist in the Department of Agricultural and Resource Economics. He has spent much of his career as a policy analyst working on farm policy, particularly tobacco policy. In 2009 in collaboration with the North Carolina Tobacco Trust Fund Commission he created the North Carolina Value-Added Cost Share Program. In 2014 Blake became director of the North Carolina Tobacco Trust Commission Agricultural Leadership Development Program. Dr. Brown earned his Ph.D. in Economics from North Carolina State University. Before becoming a professor at NCSU, he worked as an area extension agent providing farm management assistance in central North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435714846027-5CZ0IF9RVF7L43YKBC2E/Matt_Poore.jpg 2015_CMC_Speakers - Dr. Mathew Poore: Extension Livestock Commodity Coordinator, Professor & Extension Ruminant Nutrition Specialist, North Carolina State University Dr. Poore specializes in livestock production (beef, sheep, goats), forages and byproducts in animal production systems, and nutrition of beef, sheep and goats. Research includes optimum protein, energy and mineral supplementation of forage based diets, digestive interactions between fiber, starch and protein. In addition to his other responsibilities, Dr. Poore is Director of Amazing Grazinga statewide pasture-based livestock educational initiative and serves as Chair of the NCSU Extension Animal Systems. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436400030154-BZTQ4FLWLPX9QQDTZC2L/Ryan_Butler.jpg 2015_CMC_Speakers - Ryan Butler, Co-owner of Green Button Farm Ryan attended Davidson College and earned a B.S degree in Agricultural Business Management with a concentration in Agricultural Economics from North Carolina State University. Over his fifteen year working career, Ryan has worked for the USDA, big chemical, an international grocer, and worldwide financial institutions. Those experiences have provided first hand knowledge of how our current agricultural system is broken and where we are as a nation of people starved for local, safe food. Ryan is the CFO (Chief Farming Officer) of Green Button Farm. He has a seemingly innate ability to care for animals and increase soil fertility. He finds it extremely rewarding to grow food for people he loves. You should see the animals follow Ryan around the farm. Their mutual love and respect for one another is evident. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436545706834-N24SUO9IAM0KUJO7M9UC/995473_445075732275986_1842686042_n.jpg 2015_CMC_Speakers - Johnny R. Rogers: Owner Rogers Cattle Company LLC, NCSU Amazing Grazing Program Coordinator Johnny and his wife Sharon own Rogers Cattle Company LLC (RCC) in Roxboro, NC. Currently, RCC raises Red Angus cattle, Katahdin Hair Sheep and forest finished pork. RCC markets cattle and hair sheep as well as pasture raised beef, pork and lamb from the farm and at farmer’s markets. Adaptive grazing techniques are used to optimize livestock performance and forage utilization while improving soil health. In March 2015, Johnny accepted the opportunity to work with the NCSU Amazing Grazing Program. In addition to spending time working with other farmers as they improve their farm resources, Johnny coordinates the Conservation Innovation Grant Project (CIG) focused on “Improving Soil Health on Pasture Based Livestock Farms”. Johnny serves on the board of directors of the NC Forage and Grasslands Council, NC Cattleman’s Association and the Red Angus Association of America. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440165161440-H7MWWSAGSB72JGSCN98U/blinsonfeat.jpg 2015_CMC_Speakers - Bryan Blinson: Executive Director of the NC Cattlemens Association The North Carolina Cattlemen's Association is your organization which coordinates the promotion of beef and the beef industry. The NCCA, through its membership dues, assists cattlemen in legislative, regulatory, and production issues. The leadership on the Executive Committee of NCCA is made up of cattlemen elected by their peers, who are directors of the Beef Board and the dues and federation division of the National Cattlemen's Beef Association as well as at-large members representing North Carolina State University and the North Carolina Department of Agriculture and Consumer Services. All of these are North Carolina cattle producers who serve to represent you. These, along with the elected officers, make a highly respected organization that functions to serve the cattle industry. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1437770759672-CR0OK84PPBSHFFTUOPXF/photo.JPG 2015_CMC_Speakers - Steve Saltzman: Director, Healthy Food System Finance for the Self-Help Ventures Fund/Self-Help Credit Union Self-Help has provided more than $6.5 billion in financing in its 35-year history. Steve has financed more than $300 million in community development businesses and projects in 15 states. Steve and his team are committed to finding financing solutions to strengthen local, regional and national food value chains. Areas of interest and past lending include niche meat processing facilities, food hubs, and cooperative groceries. In partnership with academic institutions and NGOs such as NC Choices, we work in tandem to identify the next frontier of businesses that will grow a healthy food system. Self-Help works closely with the USDA Office of Rural Development in North Carolina and nationally. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1441104367686-FDD2O2KPCPHZ374RWJPU/_MAH1790.JPG 2015_CMC_Speakers - Marshall Stewart, Ed.D., as Special Assistant to the Dean and Director of College Leadership and Strategy in the College of Agriculture and Life Sciences at NC State University Marshall serves as Special Assistant to the Dean and Director of College Leadership and Strategy in the College of Agriculture and Life Sciences at NC State University. In this role, he focuses on · Development of new and innovative leadership development programs for the College’s internal and external stakeholders. · Implementation and communication of the College’s Strategic Plan. · Development of strategic partnerships and strengthening external relations at the state and federal levels for the College. He serves as the Director of the Association of Public and Land grant University’s Food Systems Leadership Institute (FSLI), which provides executive leadership education for food and agriculture systems leaders in higher education and industry. Marshall holds BS, MS and Ed.D. degrees from NC State University. Since starting his career as a high school agriculture teacher in 1986, Marshall has served in senior staff, volunteer and board positions in non-profit and education organizations at the national and state levels. From 1988 through 1993, he served as a part of the executive leadership team with the National FFA Organization and from 1994 through 1995 served as Executive Director of the National Association of Agricultural Educators. Starting his university academic career in 1996, he served as a faculty member in Agricultural & Extension Education with statewide leadership responsibility for the state agricultural education program until 2005. On July 1, 2005 he began his tenure as Department Head (Youth, Family & Community Sciences), State Extension Program Leader (4-H/FCS) and Associate Director (NC Cooperative Extension Service), all roles he held simultaneously until taking his current position on January 1, 2014. He is widely recognized for his knowledge and expertise in leadership development, strategic planning, trends in agriculture and education, and legislative advocacy. In addition to his professional responsibilities, he enjoys serving in various roles at New Hope Baptist Church, fishing, watching college basketball, eating “Eastern North Carolina” barbeque, time with his wife Jan, son John, friends, and serving as an author, workshop presenter and speaker. Marshall hopes his words and actions will encourage, equip, inspire, influence and educate others so that they can reach their potential. A leader, teacher and servant, Marshall lives by the belief that “to those much is given, much is required”. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1438610337159-K7WYUS4OBFVEN2B7HF57/May+2015-hr-a.jpg 2015_CMC_Speakers - Steve Whitmire: Farmer, Ridgefield Farm/Brasstown Beef, 1973 BS Ag Economics from North Carolina State University Whitmires have been farmers since coming from Germany to the USA in 1778. The current farming operation, Ridgefield Farm, was founded in 1954 at Brasstown, North Carolina; in the Blue Ridge Mountains, located in the extreme southwestern part of the state; touching Georgia and only a few miles from Tennessee. The 1,020 acre farm is split about 50%/50% between pasture/hayfields and forested land, consisting of steep rolling hills; with 800 foot elevation differences on the farm. An additional 300 acres is leased in the area for growing Non-GMO corn for corn silage and from which the cover crop of barley is harvested as hay. Steve is involved with the Blue Ridge Mountain Cattlemen’s Association, American Angus Association; and served for five years on the board of directors of the Braunvieh Association of America. He also served on the Board of Directors of the Beef Improvement Federation (BIF) from 2009 to 2015, serving as President 2013/2014. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440121935800-W7N7UJFV7PPQAY4T1XD3/mcupload_5356cfc5286da+%281%29.jpg 2015_CMC_Speakers - Ann Rose: Owner of Rose Mountain Butcher Shoppe Farmer and now butcher shop-owner, Ann runs Rose Mountain Butcher Shoppe in Western North Carolina. 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. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440122094485-FI10CYKMC2CU03C83FD3/chaudhry1.jpg 2015_CMC_Speakers - Abdul Chaudhry: Owner of Chaudry Halal Meats, Siler City, NC Chaudhry Halal Meats is a family-run business in central North Carolina that has provided USDA-inspected, halal slaughter and fresh cut processing of beef, goat, and lamb for more than 15 years. Chaudhry processes for about 150 customers, including both farmers and wholesale buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440122294266-JPMRKAWCA5UMZD2MCGCY/Emily-new-headshot-top-half.jpg 2015_CMC_Speakers - Emily Lancaster Moose: Director of Communications and Outreach, Animal Welfare Approved Emily developed an interest in food, sustainability, and agriculture at an early age during summer visits to her cousin’s hog farm in eastern Virginia. After studying sustainable agriculture in college, Emily gained hands-on experience working at several farms in her native state of North Carolina. Based in Pittsboro, NC, Emily now works with AWA to build consumer awareness of the program and provide farmers with the highest level of service and support, leading AWA’s four-region Outreach Team, guiding communications, and developing new programs and initiatives within the program. She also coordinates AWA’s Labeling Assistance program. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440122397490-07FJC0K6ZC7SWQEJAW3X/RickLarson-54400fccdf85e.jpg 2015_CMC_Speakers - Rick Larson: Senior Vice President and Director of Strategic Initiatives, Natural Capital Investment Fund Mr. Rick Larson is the Senior Vice President and Director of Strategic Initiatives at Natural Capital Investment Fund. Previously, he served as a Director of Sustainable Ventures at the firm. He is responsible for North Carolina and Tennessee activities and is NC Program Director. He has worked with NCIF since 2007, when he opened the NC operations of NCIF. He manages NCIF’s strategic initiatives and impact measurement efforts, assists NCIF’s President with fundraising and outreach, and originates loans in the Southeast. He has led investments in enterprises in the following sectors: agriculture and local foods; logging; recycling; limited resource farmers; and eco-tourism. He has over 25 years of experience in community development and business finance, focused on supporting rural entrepreneurs, green businesses, and social ventures. Mr. Larson holds an M.B.A. from the Yale School of Management and a B.A. from Amherst College in Amherst Massachusetts. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377552982-MHJ6L61P3Z91TUTOY30E/Alan_Savory.jpg 2015_CMC_Speakers - Allan Savory, Founder of The Savory Institute Allan Savory, internationally-acclaimed founder of holistic management, and the Savory Institute. Savory is perhaps best known for his thought-provoking message, "only livestock can save us," addressing holistic management of sheep, cattle, and other animals as a method of improving pasture land and reversing climate change. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377258828-PFMGVVFBCJN0LFL21MTO/danforth.jpg 2015_CMC_Speakers - Adam Danforth: Butcher, James Beard Award Winning Author of the Books “Butchering Poultry, Rabbit, Lamb, Goat, and Pork” and “Butchering Beef” Adam is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. Adam trained at the professional meat processing program at SUNY Cobleskill before going to work at Marlow and Daughters in New York City. He's also worked as a butcher at Blue Hill, has taught butchering workshops at the Stone Barns Center for Agriculture, and continues to teach and present at events nationwide. His interest with the human-animal relationship — historically and modern — is evident in his writing, as is his dedication to education and helping salvage the lost craft of butchery. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377253195-QJTR1MAXN73UJ9R7CGRT/Bill_Hallman.png 2015_CMC_Speakers - Dr. William Hallman: Professor and Department Chair of Human Ecology, Rutgers University Dr. William K. Hallman is a Professor and Chair of the Department of Human Ecology and is a member of the graduate faculty of the Department of Nutritional Sciences, and of the Bloustein School of Planning and Public Policy at Rutgers University. Dr. Hallman's research examines public perceptions of controversial issues concerning food, health, and the environment. Recent research projects have looked at consumer perceptions and behaviors concerning genetically modified foods, animal cloning, avian influenza, accidental and intentional food contamination incidents, and food recalls. His current research projects include studies of public perceptions and responses to food safety risks, the safety of fresh meat, poultry, game, and seafood products purchased on the Internet, among other topics. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436373613517-FXL3A5XKPR57YVUWUX51/Kari_Underly.jpg 2015_CMC_Speakers - Kari Underly: Author, The Art of Beef Cutting, Principal, Range Inc., Founder, Muscolo Meat Academy With more than 20 years in the field as a successful retail marketer, proven educator and author, journeyman meat cutter and Master Butcher, Kari Underly is one of the industry’s most knowledgeable craftspeople. Kari’s new meat adventures include the founding of Muscolo Meat Academy, the Premier Academy for Butcher Certification in Chicago, IL. 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. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1438801986511-RGTVQMLZSIVQXU5B7VLX/Arion_Thiboumery.jpeg 2015_CMC_Speakers - Arion Thiboumery: Managing Partner of Vermont Packinghouse, Co-founder Niche Meat Processor Assistance Network Arion Thiboumery is managing partner of Vermont Packinghouse, a new small meat processor in Vermont. Before that he was VP at Lorentz Meats, in Minnesota. He received his doctorate from Iowa State University in Sustainable Agriculture and Meat Science. Arion co-founded the Niche Meat Processor Assistance Network. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440347701804-T4USENOAJZ5UOB2BKE65/andrea-reusing1.jpg 2015_CMC_Speakers - Andrea Reusing, Chef-Owner of Lantern and The Durham Restaurants, Author of "Cooking in the Moment: A Year of Seasonal Recipes" Chef-owner of Lantern restaurant and the newly debuted, rooftop bar and restaurant at The Durham hotel, Andrea Reusing was named one of "15 Green Chefs" on Grist's international list, has written for Saveur, Domino, Fine Cooking, Gourmet.com and the News and Observer. She serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. Reusing is the 2011 winner of the James Beard Award for Best Chef: Southeast and the author of Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011). https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436526022762-EOGY1M2TRK0JYG7FS1TN/Bob_Perry+%282%29.jpg 2015_CMC_Speakers - Bob Perry: Chef & Food Lab Coordinator at the University of Kentucky Bob Perry has been a chef in a wide variety of restaurant operations for over 30 years and is a past board member of Chefs Collaborative and many other sustainable agriculture organizations. He now conducts food system research and teaches “Quantity Food Production” and “CSA Gastronomy: https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377253364-HDY6GJGJ8KIP73N4LLBB/Carrie_Balkcom.jpg 2015_CMC_Speakers - Carrie Balkcom: Executive Director for American Grassfed Association Carrie Balkcom has spent the past few decades involved in all aspects of food and food production. She was certified by the American Culinary Federation as a Certified Executive Chef and taught culinary classes for Metropolitan State College of Denver. As the executive director for the American Grassfed Association, Carrie represents grassfed producers all over the United States. The goal of the association is to promote the grassfed industry through government relations, research, concept marketing, and public education. Carrie sat on the national board of overseers for Chefs Collaborative and the American Livestock Breed Conservancy. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377265218-DBA9DS8AP010JGGR0EHH/Ray_Archuletta.jpg 2015_CMC_Speakers - Ray Archuletta “The Soil Guy” : Soil Health Spokespersons for USDA's Natural Resources Conservation Service Ray Archuleta is a Conservation Agronomist at the NRCS East National Technology Center, in Greensboro, North Carolina. Ray teaches soil health and the principles of agroecology throughout the country. He has 25 years of experience with the Natural Resources Conservation Service working in New Mexico, Missouri, Oregon, and now in North Carolina and has held the following positions: Soil Conservation technician, Soil Conservationist, Nutrient/Irrigation Specialist, Water Quality Project Manager, District Conservationist, and Area Agronomist. He is also a Certified Professional Soil Scientist with Soil Science Society of America. Ray worked for two years in Guatemala as a Livestock Specialist in the Peace Corps. His infectious enthusiasm for soil health has earned him the moniker, Ray the Soils Guy. He has a B.S. in Agricultural Biology. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436211596293-8TJES51HH175OPTFDAW7/Matt_LaRoux.jpg 2015_CMC_Speakers - Mathew LeRoux: Ag Marketing Specialist for the South Central NY Ag Team of Cornell Cooperative Extension. Matt works for Cornell Cooperative Extension as Ag. Marketing Specialist. Matt works with a diverse mix of produce and livestock producers in the southern tier of NY. In 2012, Matt started the Finger Lakes Meat Project including the Ithaca Meat Locker in an effort to increase the sales of local meat in bulk quantities. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377259356-Z41VIVQD43BAJJ488UXS/Jeremiah_Jones.jpg 2015_CMC_Speakers - Jeremiah Jones: President of the Growers Cooperative “NC Natural Hog Growers Association”, Farmer and Owner of Grassroots Pork Company Jeremiah Jones is the President of the NC Natural Hog Growers Co-Op and owner of GrassRoots Pork Company, an AWA approved, step 4 GAP certified farm located on a 100 acre farm in beautiful Eastern North Carolina. In addition to growing hogs, Jeremiah grows and processes all of the grain fed to the animals on the farm. In 2014, Jeremiah began growing and processing only non-GMO grains and recieved funding for equipment to process soybeans onsite. He offers this processing service to other farmers in the cooperative as there are no other economical alternatives regionally for supplying non-GMO proccessed soybeans. Jeremiah possesses 5 Associate degrees in agriculture from North Carolina State University while Jessica has a Bachelor degree in production agriculture. Jones received the 2010 Glynwood Harvest Award for pioneering sustainable agriculture and exemplary leadership in agriculture. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377251017-V2WJ0JV7PPJJ3GLD5JK7/Adele_Hite.jpg 2015_CMC_Speakers - Adele Hite: Executive Director of Healthy Nation Coalition. PhD student in Communication, Rhetoric, and Digital Media at North Carolina State University Adele Hite is registered dietitian. Hite’s current research involves a critical examination of the U.S. Dietary Guidelines for Americans, particularly their history, their scientific underpinnings, their effects on the food-health environment, and the implications of these recommendations as a structure of power in the social and political aspects of food production and consumption. Hite will present on her work examining the health benefits of eating meat. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377258120-2VG3RZEXIPO46YOTCLAU/Jason_Foscolo.jpg 2015_CMC_Speakers - Jason Foscolo: Attorney and Partner of the Food Law Firm: Foscolo and Handel PLLC Legal Council for Food and Farm Businesses Jason Foscolo has been a practicing attorney in the State of New York since 2002 and currently provides legal counsel to a rapidly growing client list of farmers and food entrepreneurs. Jason served five years as a Judge Advocate in the United States Marine Corps. His time abroad gave him new insight and appreciation for the many different ways food can be produced, prepared, and enjoyed. Jason pursued his passion for all-things edible by attending the University of Arkansas School of Law LL.M. Program in Agricultural and Food Law, the only program of its kind in the United States. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436188879772-71LLR83WU8BUVKX21VJ3/Lehmkuhler_Jeff+prof+pic+2014.jpg 2015_CMC_Speakers - Dr. Jeff Lehmkuhler: Associate Extension Professor & Extension Beef Cattle Specialist, Department of Animal & Food Sciences, University of Kentucky Dr. Jeff Lehmkuhler provides science-based, practical information related to beef cattle nutrition and management to the beef industry in the state and region allowing individuals to make better informed decisions. Previous research interests involved breed of cattle and supplementation for pasture-based finishing systems. Duties include the following: Develop educational resources & disseminate information; Plan and organize applied research; Collaborate with county-based extension personnel and provide beef-related support; Engage with a team of beef specialists, agents and industry personnel to develop strategies to keep Kentucky’s beef industry economically viable. Dr. Lehmkuhler partners with work colleagues to raise a small number of grass-finished beeves and stocker calves within a rotational grazing system and is a committee member of the American Grassfed Association. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377259621-HEP45ZFHIFCBMTFKVIHJ/Jennifer_Curtis.jpg 2015_CMC_Speakers - Jennifer Curtis: Co-CEO of Firsthand Foods Firsthand Foods is a branded meat company that sells pasture-raised local beef and pork to nearly 80 customers throughout North Carolina. The company sources live animals from a network of over 60 farmers and does the legwork to market and distribute a wide range of fresh cuts and value-added products. As Co-CEO of Firsthand Foods, Jennifer manages supply chain logistics and relationships, including farmer networks and production and processing protocols, She oversees retail and food-service sales and directs the company’s media & public relations efforts. Jennifer has an MS in Environmental Management & Policy from the UNC School of Public Health and has worked for the past 20 years to advance sustainable food systems. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377262092-VS73C5O4JDY7WEHH2QDV/Joe_Cloud.jpg 2015_CMC_Speakers - Joe Cloud: Managing Partner for T&E Processing Facility In 2007 Joe Cloud joined forces with farmer, author, and food activist Joel Salatin to save one of the few remaining independent, USDA-inspected meat processing plants in the Mid-Atlantic, T&E Meats. Joe and Joel purchased the plant with the goal of serving local farmers who wanted to make their meat products available to local consumers. Prior to making a mid-life career change into sustainable agriculture and the meat business, Joe had a successful career in private consultancy as an urban planner and landscape architect. He is a graduate of Harvard University’s School of Design, and has a strong background in project management. These days, Joe is typically found on-site in Harrisonburg, managing the needs of T&E Meat’s customer base. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377256099-9E30P15OJAU088X7HLT5/Cathy_Cavender.jpg 2015_CMC_Speakers - Cathy Cavender: Farmer, Owner and Operator of Monrovia Farm Monrovia Farm is located near Colonial Beach, Virginia in historic Westmoreland County. Monrovia Farm was recently designated a Virginia Century Farm by the Governor of Virginia and the Commissioner of the Virginia Department of Agriculture. Today Monrovia Farm rents an additional 600 acres of cropland to grow small grains and hay, but the primary focus is raising Black Angus and Black Angus Cross beef cattle on the farmstead. Finished beef cattle from Monrovia Farm are sold at a premium at the Fredericksburg Livestock Exchange or sold directly to local restaurants, butcher shops, and gourmet groceries. Cathy Cavender has worked closely with her processing partners to develop and grow her business. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377262495-NDTGEVT8BQB66A7CJVKQ/Kevin_Mahalko.jpg 2015_CMC_Speakers - Kevin Mahalko: Grazing Education Specialist of Grass Works; Farmer with Organic Valley Cooperative Since the mid-1990s, Kevin Mahalko and his dad, Ken, have intensively grazed 120 Holsteins at Mahalko Dairy near Gilman, Wisconsin. The Mahalkos’ 326-acre farm consists of open fields for grazing and hay production, and nearly half the acreage is managed hardwood forest. In addition to his dairy production, Mahalko practices holistic management raising grassfed Holsteins for beef production. His focus on developing effective rotational grazing management and high quality forage is a must in order to make his ‘whole systems’ approach’ profitable. Mahalko’s leadership in developing a grazing network on the local and statewide level has enhanced farmer collaboration in his area. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377253628-O9N42R0W7M569B6TPUS5/Casey_McKissick.jpg 2015_CMC_Speakers - Casey McKissick: Owner and General Manager of Foothills Deli and Butchery in Black Mountain, NC. Casey McKissick is owner and GM of Foothills Deli and Butchery in Black Mountain, NC. He serves as a consultant to NC State University on local and niche meat supply chain issues in addition to Foothills and his private consulting business. Casey is equally at home on the farm as in the processing plant and enjoys working with farmers, meat cutters, chefs and food-service buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436450539874-YMHU3Y5IHB0NZN7NQACY/Lauren_Gwin.jpeg 2015_CMC_Speakers - Dr. Lauren Gwin: Co-founder of the Niche Meat Processor Assistance Network Lauren co-founded NMPAN with Arion Thiboumery in 2007. Lauren is the Associate Director of Oregon State University's Center for Small Farms and Community Food Systems, Extension Food Systems Specialist, and an Assistant Professor at OSU. Her extension and research focus on policy and regulations, small-scale meat and poultry processing, and distribution and marketing within local and regional food systems. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435377262988-NLHXQSFSKPZ7PTKTB4ZQ/Lee_Menius.jpg 2015_CMC_Speakers - Lee Menius: Farmer, Wild Turkey Farms Lee Menius is owner and operator of Wild Turkey Farms in China Grove, NC. The farm has been in the Menius family for over a century. Wild Turkey Farm offers naturally raised, antibiotic free beef, pork, eggs, chicken, turkey, and vegetables. Their mission is to provide the best high quality, naturally raised products around. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436460099637-KB351FQ810IQLCT5S2SH/William_Carter.jpg 2015_CMC_Speakers - William R. Carter, Owner Operator of Spirit Level Farm, located in Rutherfordton, NC I am an artist, a builder, an armchair engineer, a skateboarder, a homeschool teacher, a father, and yes a farmer as well. I believe in Human Potential, not to say that everyone is great in deed, but that everyone has the potential for great accomplishments After an awakening from the factory food nightmare i have been pursuing the Improvement of pasture based animal production for the better part of 5 years. Working mostly with broilers for the last 3 I feel like i am coming to a point of highest efficiency. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1437771115955-CVERGTMNJ4VH4LT6MQEE/Sebastian+photo.JPG 2015_CMC_Speakers - Sebastian Hiatt Naskaris: Fellow, Healthy Food System Finance for Self-Help Ventures Fund/ Self-Help Credit Union Self-Help is one of the country’s leading community development financial institutions (CDFIs) with a mission of creating and protecting economic opportunity for all. Since its start in 1980, the organization has provided more than $6.5 billion in community development financing. Sebastian's fellowship with Healthy Food System Finance is largely focused on identifying and developing responsible lending opportunities that will strengthen niche meat value chains. Previously, Sebastian was a Supply Chain Fellow with The Center for Environmental Farming Systems at NC State University and an inaugural FoodCorps service member and fellow. Sebastian's passion for sustainable livestock production began while working with Mike Yezzi at Flying Pigs Farm in Shushan, NY. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440120759225-LYRT6XEYUUF91ZSF211C/Elizabeth+Cecil+Photography+_WEB.jpg 2015_CMC_Speakers - Ali Berlow: Author of "The Mobile Poultry Slaughterhouse" and the Co-owner of Edible Vineyard Ali Berlow, author of The Mobile Poultry Slaughterhouse and the co-owner of Edible Vineyard, has been writing professionally for more than 10 years. She got her start in 2002 with the NPR essay series “A Cook’s Notebook.” Nine years ago, Berlow founded Island Grown Initiative, a grassrooots nonprofit on Martha’s Vineyard. Under her leadership and vision, Island Grown Initiative launched many of the types of projects and ventures described in this book. She lives in West Tisbury, Massachusetts, and in Putney, Vermont. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440120994778-WP2AWCQOTX7DOJBAAFZ4/Bruce_bio.jpg 2015_CMC_Speakers - Bruce Dunlop: Livestock Producer and Member of Island Grown Farmers Cooperative, in Washington State Bruce Dunlop currently operates a small, diversified livestock farm and specialty food business on Lopez Island, WA. During the past several years he has been actively involved with starting a livestock processing farmers cooperative and led the development, construction and testing effort of the first USDA Inspected on-farm livestock-processing unit. Assisting other communities to follow in their footsteps and rebuild the small-scale meat-processing infrastructure needed by independent farmers is his major focus today. Prior to his idyllic life as a shepard he worked in the food processing industry and on the development and manufacturing of biological pesticide products. A graduate of Queen’s University in Kingston, Ontario he has degrees in Biology and Chemical Engineering. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440122697290-MVCYR8ZMZL47FZDU00WQ/photo.jpg 2015_CMC_Speakers - Amy Price Neff: Owner, Pendulum Fine Meats Amy 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. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440123028996-MFWPNY6WELHQ43N5NA4I/Dr.+Mark+Alley.JPG 2015_CMC_Speakers - Dr. Mark Alley: Veterinarian, North Carolina State University Dr. Mark Alley has served as a veterinarian on faculty at the NCSU College of Veterinary Medicine and has worked closely with NCSU's Amazing Grazing program. He currently works at Zoetis pharmaceutical company. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440123508575-ZFU1O4A9LL42QX1TDHQC/download+%281%29.jpg 2015_CMC_Speakers - Michael Sligh: Program Director of Just Foods Program, RAFI A founding member of RAFI, Michael manages policy, research and education regarding agricultural best practices, agricultural biodiversity, biotechnology, organic identity preservation and a range of food justiceand other value-added food labeling, and marketing issues. He has more than 30 year of experience in agricultural practices and policy analysis, including both domestic and international work. Michael holds the following titles: Founding Chair of the National Organic Standards Board (a federal advisory committee to the USDA); Founder of Southern Sustainable Agriculture Working Group (SSAWG); Founder of National Organic Coalition, Founding partner of Agricultural Justice Project, Founding member of Domestic Fair Trade Association. He is also a part-time family farmer and a trained anthropologist. Michael lives, farms and works in North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440177154196-HTTUMDC94LXODIGG6Q1A/profile+picture.JPG 2015_CMC_Speakers - Dr. Beth Yongue: Assistant State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services Dr. Beth Yongue is the Assistant State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services. Agency personnel are responsible for enforcing the laws and regulations designed to protect food safety and ensure that only wholesome meat and poultry products are distributed to the consumer. Dr. Yongue joined the Agency in 1997 as an Area Veterinary Supervisor before becoming the Assistant State Director in 2000. She received her Doctor of Veterinary Medicine degree from North Carolina State University College of Veterinary Medicine, and a Bachelor of Arts degree in French from the University of North Carolina at Chapel Hill. She is licensed to practice veterinary medicine in the State of North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1440688428651-20Y0OBKBO0E4NM4RM4PC/IMG_8040.jpg 2015_CMC_Speakers - Dr. Richard Reich, Assistant Commissioner for Agricultural Services Dr. Reich became Assistant Commissioner for Agricultural Services on March 1, 2005 after serving as Director of the Department’s Agronomic Services Division since March 1999. Prior to joining NCDA&CS, Dr. Reich worked as a program manager and research scientist with R. J. Reynolds Tobacco Company and as a county agent with N.C. Cooperative Extension. He is a native of Forsyth County where he grew up and still lives on a small farm. He holds a B.S. in Agronomy, M.S. in Soil Science, and Ph.D. in Soil Science, all from N.C. State University. Dr. Reich is a Certified Professional Agronomist and Adjunct Associate Professor of Soil Science at N.C. State University. He has authored or co-authored more than 90 publications, including professional journal articles, field manuals and proprietary technical reports. He holds a U.S. Patent on a “Method for Regeneration of Salvia Species.” He is a past President of the Soil Science Society of North Carolina and received their annual Achievement Award in 2008. Dr. Reich was recognized as an Outstanding Alumnus by the College of Agriculture and Life Sciences in 2005. During 2010, he received the Meritorious Service Award from the NC Soybean Producers Association and the Service to Agriculture - Award of Merit from the NC State University Chapter of Gamma Sigma Delta, the Honor Society of Agriculture. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1441152376826-83VVV30R2ZK81EIDBCCK/Roland_headshot+%282%29.jpg 2015_CMC_Speakers - Roland McReynolds, Executive Director of the Carolina Farm Stewardship Association (CFSA) Roland McReynolds is an attorney and has served since 2007 as the Executive Director of the Carolina Farm Stewardship Association (CFSA), a member-based non-profit in Pittsboro, NC that helps farmers and consumers in the North and South Carolina grow and eat local organic food. He received his JD from the UNC-Chapel Hill School of Law, and directs CFSA’s programs and policy advocacy work at the state and federal level. Roland currently serves on the USDA’s Fruit & Vegetable Industry Advisory Committee; the North Carolina Fresh Produce Safety Task Force; and the Advisory Committees for the North and South Carolina Sustainable Agriculture Research and Education programs. Since 2007, CFSA has successfully established markets in the Carolinas for locally-grown organic grains; launched technical assistance programs for organic farmers and food entrepreneurs; developed resources for grassroots sustainable food policy advocacy; and developed food safety guidance specific to organic production, among other activities. For more information about CFSA, visit www.carolinafarmstewards.org. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435419746069-A7OM97C4EBY6TMZVMRE3/CarolinaMeatConference+345-XL.jpg 2015_CMC_Speakers http://www.carolinameatconference.com/schedule daily 0.75 2015-08-14 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1436748675931-0IAVJYBQB1R9KHQT12IK/CarolinaMeatConference+240-X3.jpg Schedule_original http://www.carolinameatconference.com/nc-choices-conferences daily 0.75 2017-05-30 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458181970766-LB9GKXJTM6CEEW6TH1NK/image-asset.jpeg NC Choices' Conferences WOMEN WORKING IN THE MEAT BUSINESS https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458182056613-K2RJMGWJMSAURQ281UVO/image-asset.jpeg NC Choices' Conferences CAROLINA MEAT CONFERENCE http://www.carolinameatconference.com/home-1 daily 0.75 2016-03-17 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458181143154-L6VF7JOMN4GIDLZZUSM9/image-asset.jpeg Thank You for Making the 4th Carolina Meat Conference a Success! https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458181316618-IUWUP4OGCH0CNEJLGAUC/Rof_TlnKxeXsTyxkrbjAeAEwZYkKwyT8LUfG4M_klMw.jpg Thank You for Making the 4th Carolina Meat Conference a Success! https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447343987356-ZB0O2F5YZ4EG4USGC7UP/Rof_TlnKxeXsTyxkrbjAeAEwZYkKwyT8LUfG4M_klMw.jpg Thank You for Making the 4th Carolina Meat Conference a Success! http://www.carolinameatconference.com/wim-picture daily 0.75 2017-01-12 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459263922483-R4KQTR9YDV0G0B7O4W40/image-asset.jpeg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484237084673-DGN5NGM3C89Z7JV5Z7UL/image-asset.jpeg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459263956679-SE365MC655QLFW7HVE2E/image-asset.jpeg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941128296-9ZKL447OXQWIRPFF06KR/squarespace.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941138900-TXOZZQCR2AOWV6SG9O46/WomenInMeat2014-30-X2.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941491255-XSKOXCBFCQYMKMSQ534D/WomenInMeat2014-24-M.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941593013-2PJJSW61CS9VQDQV9FRR/WomenInMeat2014-66.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941758043-R7ZY3847KO1BT6YWNBMB/WomenInMeat2014-122.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941265545-WVHJH5P7F5TJDSDS4XFL/WomenInMeat2014-7.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941758810-CT4W5LWTI6HSEJG94LV3/WomenInMeat2014-20.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941503131-3ZJ4E4APA0HNBBH5E52I/WomenInMeat2014-43.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941471049-NZGN9SIV2CRVW77HDT5F/WomenInMeat2014-25-XL.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941613797-8ZAN4AZYV9B2WCCFQLAB/WomenInMeat-177-L.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941667557-0UNY1G3PB3KQFMZAD7TW/WomenInMeat-198-L.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941726025-IVLJ99RCWG7HWZR2F3NQ/WomenInMeat-123-L.jpg WIM_Pictures https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423446767979-V2482K3DG3SKAWFUAHH8/Orange+group+-+pasture4.jpg WIM_Pictures http://www.carolinameatconference.com/wim-media daily 0.75 2016-09-26 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1474892988927-LVHVMC3CY2QD5WXDRC0U/image-asset.png WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429121076034-ZXY5X6MWWFXNGFEZ3SQQ/image-asset.jpeg WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799213478-2OSCQIOEJW546V3IIDBP/Capture2.JPG WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799583613-KB57MW68EY619KAVVLNG/image-asset.jpeg WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429121053415-IXMFQC5LSD3ZTJK0UJS8/image-asset.jpeg WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799174899-OLALD9ZXP0P2VT75XGS4/Capture.JPG WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429120661964-2QUTVBUFNM6KL64J91ER/image-asset.jpeg WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799288134-EJK8FQE5ZF7919D6DFMX/Capture4.JPG WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1474893019682-Y2GQDJ1R5MM2P1FIGFJE/image-asset.png WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429120809929-9M83DAXUWERP2V9HV49Z/image-asset.jpeg WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447339835078-FG1ZPM1IJEQSRRR00MU5/image-asset.jpeg WIM_Media https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426870016718-FPJW8MMYRVP3AD81EA81/squarespace.jpg WIM_Media http://www.carolinameatconference.com/wim-sponsor daily 0.75 2016-09-22 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1461970776381-8TQD41FSPV8TE8DMPIE0/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467805825351-U3F0WNGQP0IOLEWK37XH/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1472236434245-NYW94505KI1V5A69YOCW/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1471463631521-D8REYDQ064I860RTQ80K/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467807158870-GXI8LZJJ4QAOGNN5AZNM/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467806306075-EXYXLUSW4SCOQL3KJZXH/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467810468574-GRA602NCBUHATRPUAYTA/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467808616411-KUCL1SRCXVIE37ZPZOAR/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467806831232-Y4PRHA2SJRW9U2FJ3D6P/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467807342848-NUHBHSMBIAJML2NTW3R1/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467807767293-RSQMISMPZA6BCQQL3RLF/image-asset.png WIM_Sponsors https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1422985565601-FSV1GEL3Y7Z3ZJPU42YK/fvBVStqgUHvukTHRiX1X4V-RhqdNYkKi2L2RM94-OwE.jpg WIM_Sponsors http://www.carolinameatconference.com/cmc_contact-us daily 0.75 2016-05-11 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423409874263-3TOABWFO777UJUTPXQ5M/amazing-grazing-2.jpg CMC_Contact Us http://www.carolinameatconference.com/about-1-1 daily 0.75 2016-03-25 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423446767979-V2482K3DG3SKAWFUAHH8/Orange+group+-+pasture4.jpg 2015_The Carolina Meat Conference http://www.carolinameatconference.com/about-1-1-1 daily 0.75 2016-03-25 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447876722511-WAZ19FHLC8ZI1ESIRWRF/image-asset.png OLD_SupplyChainVideos_Presentations https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447875737672-4W84UQMI1VU2L478TV75/image-asset.png OLD_SupplyChainVideos_Presentations https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447877019842-48Y98KBQP9E19SFJQ5IS/image-asset.png OLD_SupplyChainVideos_Presentations https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447875629507-9LVKD4ZG2OL1BIRKJCKX/image-asset.png OLD_SupplyChainVideos_Presentations https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447875817488-1C066M0KAR2VI6I7DGA7/image-asset.png OLD_SupplyChainVideos_Presentations https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447876942392-G4NIOWYUPE58ZNR85Y9L/image-asset.png OLD_SupplyChainVideos_Presentations https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447876421964-LOWR4HN6I34Z0DBYT8OS/image-asset.png OLD_SupplyChainVideos_Presentations https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447876263920-MSMTWNUKY5YSHIREXSK2/image-asset.png OLD_SupplyChainVideos_Presentations https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423446767979-V2482K3DG3SKAWFUAHH8/Orange+group+-+pasture4.jpg OLD_SupplyChainVideos_Presentations http://www.carolinameatconference.com/women daily 0.75 2018-05-16 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941128296-9ZKL447OXQWIRPFF06KR/squarespace.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941138900-TXOZZQCR2AOWV6SG9O46/WomenInMeat2014-30-X2.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941491255-XSKOXCBFCQYMKMSQ534D/WomenInMeat2014-24-M.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941593013-2PJJSW61CS9VQDQV9FRR/WomenInMeat2014-66.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941758043-R7ZY3847KO1BT6YWNBMB/WomenInMeat2014-122.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941265545-WVHJH5P7F5TJDSDS4XFL/WomenInMeat2014-7.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941758810-CT4W5LWTI6HSEJG94LV3/WomenInMeat2014-20.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941503131-3ZJ4E4APA0HNBBH5E52I/WomenInMeat2014-43.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941471049-NZGN9SIV2CRVW77HDT5F/WomenInMeat2014-25-XL.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941613797-8ZAN4AZYV9B2WCCFQLAB/WomenInMeat-177-L.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941667557-0UNY1G3PB3KQFMZAD7TW/WomenInMeat-198-L.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941726025-IVLJ99RCWG7HWZR2F3NQ/WomenInMeat-123-L.jpg Women Working in the Meat Business https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423446767979-V2482K3DG3SKAWFUAHH8/Orange+group+-+pasture4.jpg Women Working in the Meat Business http://www.carolinameatconference.com/wimpicture-2013 daily 0.75 2017-01-12 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941128296-9ZKL447OXQWIRPFF06KR/squarespace.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941138900-TXOZZQCR2AOWV6SG9O46/WomenInMeat2014-30-X2.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941491255-XSKOXCBFCQYMKMSQ534D/WomenInMeat2014-24-M.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941593013-2PJJSW61CS9VQDQV9FRR/WomenInMeat2014-66.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941758043-R7ZY3847KO1BT6YWNBMB/WomenInMeat2014-122.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941265545-WVHJH5P7F5TJDSDS4XFL/WomenInMeat2014-7.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941758810-CT4W5LWTI6HSEJG94LV3/WomenInMeat2014-20.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941503131-3ZJ4E4APA0HNBBH5E52I/WomenInMeat2014-43.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941471049-NZGN9SIV2CRVW77HDT5F/WomenInMeat2014-25-XL.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941613797-8ZAN4AZYV9B2WCCFQLAB/WomenInMeat-177-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941667557-0UNY1G3PB3KQFMZAD7TW/WomenInMeat-198-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941726025-IVLJ99RCWG7HWZR2F3NQ/WomenInMeat-123-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260077975-9ZWWU9UKHP19UVDINSQ4/sarah3.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260077973-J3GOSI6FSWMMQAKC6Z3U/WomenInMeat-3-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260078544-XWXJG097HC2FQTW26PE3/WomenInMeat-5-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260078565-1OLS8ED83AJ4017SLFAT/WomenInMeat-6-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260078987-OHLW2HHZ1XNWZDLHYED5/WomenInMeat-7-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260078896-T26B5HS4NOGNC582TL76/WomenInMeat-8-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260079164-XR6QFR4EZ3Q5FXFX3FU9/WomenInMeat-9-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260079338-UHZ0IMK3PONMR9DZBP9P/WomenInMeat-10-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260079439-PTYHDN371HWP89J9OM7K/WomenInMeat-11-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260079742-F6QO1KQFDBVUI4J6QA0E/WomenInMeat-12-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260079753-QKPU8OHI6CCJAUCQAPYW/WomenInMeat-13-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260080063-XC1Q2XTGO18Y8QZ6JH89/WomenInMeat-14-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260080195-23YGK6H9EM8LLCGL6HF0/WomenInMeat-15-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260080339-GRMNLMRSPQNOPB2MLCXQ/WomenInMeat-17-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260080595-N06LPAW6LH4E6DE5BZQP/WomenInMeat-18-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260080598-HD3DCMBL09CBPUJF5CD0/WomenInMeat-19-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260080880-WR2YLNX4GGKFTM09VY6S/WomenInMeat-20-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260081051-N0WD31JEFJVW7LMSW3CO/WomenInMeat-23-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260081203-FY2JOAPDW6V6E7MH53N1/WomenInMeat-26-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260081474-K40B78EH1JCX16PNEAFU/WomenInMeat-28-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260081834-J65QURG4KJA6BW0EC1NJ/WomenInMeat-29-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260082025-KVGFB2RZNJYBLKZ1YCFK/WomenInMeat-30-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260082148-9Q0DWF31O20TKLIEWVHQ/WomenInMeat-31-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260082326-I4DR3BH9QHGMDKQ9CC0F/WomenInMeat-32-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260082503-P6CRKWINSJI7NXTRJJ17/WomenInMeat-33-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260082811-6T0Y831ITOU168M2ALKQ/WomenInMeat-34-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260082810-H7T3XXHEUWU5I2V257MC/WomenInMeat-35-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260083061-L9NCV534L789RQ4DY65K/WomenInMeat-36-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260083090-FH6Y2LMX5TN8VCOIVF2I/WomenInMeat-37-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260083309-HO0RUM9ERUBRCLQPIMR1/WomenInMeat-38-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260083417-3IA30RL8OIRZ8BBYNVD4/WomenInMeat-39-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260083582-0Z392YHN3DLSTS3G4I0V/WomenInMeat-40-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260083903-6K1V6ADUVNCQ7F3SPK9L/WomenInMeat-41-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260083877-ENN4Y5XJVX71CRMSTED2/WomenInMeat-42-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260084154-8Z65SITF6TSZV26W8407/WomenInMeat-43-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260084311-N73F7RQSN4704LD877U8/WomenInMeat-44-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260084457-HIB96HWHVTGOUZ5CGNN6/WomenInMeat-45-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260084630-DLNBCAA70XQBIRP7Z0M7/WomenInMeat-46-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260084732-112125JNR40GFQ05EIG0/WomenInMeat-47-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260084903-7S6ZIOPCVAO1GN6489FG/WomenInMeat-48-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260085035-A42ERP1XDYC8LBFX3GXT/WomenInMeat-49-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260085221-7CK0I92B457WEA64602P/WomenInMeat-50-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260978742-U4Z1SPMUL1XTCQBD05IT/WomenInMeat-51-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260978696-OLM0G46YA5JELKOIJ9N7/WomenInMeat-52-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260983548-TPRYMH3GG3ZIKTEU4EEZ/WomenInMeat-53-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260983477-V683XMO9DNX2JEN5QJLV/WomenInMeat-54-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260988906-VDZDLS2VNPHR65BLINFK/WomenInMeat-55-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260990570-GECKFT0YERMSOFSSDMEJ/WomenInMeat-56-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260990764-FY07EI2M5HQ8YHDH4ROQ/WomenInMeat-57-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260991162-2AYNJC3YK1Q2LX7CO2XC/WomenInMeat-58-XL.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260991850-L0JTKNB0TJJBPX3K0EMH/WomenInMeat-59-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260991896-8XYO53V5O2E11VFM1SCL/WomenInMeat-60-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260993101-KPYGWQ3J3JHVNT7QMG7T/WomenInMeat-61-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260993204-834HXDL9BFLLZWYS4BS3/WomenInMeat-62-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260993662-FFP25IJCI54490OHJ9Q2/WomenInMeat-63-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260993698-K5A0XQSXQX4Q4J9I2N0Z/WomenInMeat-64-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260994733-QQ02D5CLKFYNPIFVMOW2/WomenInMeat-65-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261000448-LIDNQTSDFXST7W72TCQ2/womeninmeat-66+%281%29.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260996150-Y8OSKDDZ1A509TQ6IMSP/WomenInMeat-66-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459260998242-53Z4W2Q9V66K6O25V17N/WomenInMeat-67-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261001311-4YJ7Z83SA67M7V71M9YI/WomenInMeat-68-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261001723-C8CP2P8L3NESIASFOJQ7/WomenInMeat-69-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261004657-ECA6PXIAQLAHM3X3N1J1/WomenInMeat-70-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261006308-3AFYQD06UYK0ZROS06FM/WomenInMeat-71-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261006508-E10RB979GA0W7XH7C3D7/WomenInMeat-72-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261006968-9U5ND82X1JFLQTJVX8I1/WomenInMeat-73-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261007137-O44GB7OTXPFXX86HC2WU/WomenInMeat-74-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261009437-TJ1JGOU0DR9IW1U0AM8Y/WomenInMeat-75-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261009525-XEKLNSZRTNQ0TF1WBQ1C/WomenInMeat-76-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261010904-SLY534TVLMCA88CMZDBK/WomenInMeat-78-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261011081-PVNKHWS4XOS3Z9B51DNN/WomenInMeat-79-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261011971-3BT697WE0XDVMZE4T8U2/WomenInMeat-80-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261011999-C7CIQYPW47NZAOG8DJB8/WomenInMeat-81-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261013010-PBJCGYXX09CJLF2993ZY/WomenInMeat-82-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261013204-L8T01XQ4EE3IVTCAIPIS/WomenInMeat-83-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261013987-SMY5GAZI7B3EYPY680BL/WomenInMeat-84-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261013977-KXEU5OREN41SNNI18ZVY/WomenInMeat-85-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261017583-I1V8VX8SQ88RLJMU59BA/WomenInMeat-86-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261017549-B61BGTFGJ9WO2EEFB1ZA/WomenInMeat-87-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261020653-5RGO12Q9V789N87O55ZR/WomenInMeat-88-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261020667-O0B50W4ZF9X0X3IRIKF5/WomenInMeat-89-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261021819-SA1JWQ2DNQ8I23EBJX16/WomenInMeat-90-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261021858-DI9V38GJTUJ8C7KKP1MO/WomenInMeat-91-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261024432-WQDC1OMU46S5608JV678/WomenInMeat-93-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261024364-KV4JQJYSIO79H9MDVDF5/WomenInMeat-94-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261025470-E6JQUYVCP2ROIVKD7771/WomenInMeat-95-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261025473-96ZV7Z6IDDTC8ZSQNJCX/WomenInMeat-96-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261029550-3WQ7K6R23EYTLPX8XFPO/WomenInMeat-97-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261029480-G57IRJI43V06IOGODEUD/WomenInMeat-98-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261032640-HT2W2VJXRLTC4S3AZ93M/WomenInMeat-99-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261032795-JVBKF90B1WYWO2EL65NA/WomenInMeat-100-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279628565-KNQOEVXKMX1QG5J7KQMG/WomenInMeat-102-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279628512-CH3E14XQNGGHEAO6NYJW/WomenInMeat-103-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279642650-WTMS7PZ5Y82ETGHK1PHE/WomenInMeat-104-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279642756-LULVPIKVSJA9KGV39LG0/WomenInMeat-105-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279653098-WMHZA0LMWVU02K2YB63A/WomenInMeat-106-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279653596-HH5LX4G9X9IPT3IUVRLU/WomenInMeat-107-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279653679-2MI3PLFFOXWOA83ZDFMP/WomenInMeat-108-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279653913-VPN7BUA8AB7YGL9VQ4T1/WomenInMeat-109-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279654180-1GIU30RNVI2Y6YUUJ6WA/WomenInMeat-110-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279654258-1BYQZN7K3EJVKK1V48FH/WomenInMeat-111-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279654523-RKAJSLYC6NMBNRUVOEXN/WomenInMeat-112-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279654690-KQ2DB20HB03IGAK5U555/WomenInMeat-113-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279654833-ARCDMJMWJN4HQBRVRWCY/WomenInMeat-114-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279656430-05W7Y2JPQ1JCJBA9W1RM/WomenInMeat-116-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279656474-R7O0OL7KTOV4CA2BA3A0/WomenInMeat-117-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279656854-OWAKNDZ27SJD8J00HQI8/WomenInMeat-118-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279657314-UZ4V7C4TYJ25XLXEU8FQ/WomenInMeat-119-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279657400-185WH478H0MF3TETJ3W8/WomenInMeat-120-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279657763-O6FNAAGXW0I1Z8HBE8J1/WomenInMeat-122-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279657903-BSC0IJ60MJUBJXKX04S2/WomenInMeat-123-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279658079-SCGU5T6UN0FLS27RIA5U/WomenInMeat-124-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279658379-UPMLRQ7DQFLKVITUT33Z/WomenInMeat-125-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279658379-HDR9HCFQ5PJMDM0FB45U/WomenInMeat-126-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279658773-NA86H75SV725RLR1G2AE/WomenInMeat-127-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279658814-MYFS1SHJL4QW45IVGZS0/WomenInMeat-128-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279659233-ZRCEK9MJPV1V0ZQ80GG8/WomenInMeat-129-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279659306-U6K4EBNVTGRRL2E0PSY2/WomenInMeat-130-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279659557-QQ5TQHJOJY4SFVN7B2WJ/WomenInMeat-131-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279659643-W04T0IO7MGLBN16VMMUV/WomenInMeat-132-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279659954-P0B832BRDO3FSTINVH83/WomenInMeat-133-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279659974-KCPXO3SN42O8VO8OK4NL/WomenInMeat-134-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279660308-O4T2PBHTRM54SWEDOCMY/WomenInMeat-135-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279660344-VNDIVA41JB6OPJTI84Z5/WomenInMeat-136-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279660687-LWYSP25SRVMTLOJK8PIY/WomenInMeat-137-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279660731-93EJ3WXW68MFUS07AVXT/WomenInMeat-138-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279660962-BW72RKYU3YVC2ZA4S2FN/WomenInMeat-139-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279661127-865U4HL2REVHVJDQEW1B/WomenInMeat-140-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279661269-Z0RM41UTDEUMB42QX70D/WomenInMeat-141-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279661516-NIX73J0WCXWUW9KRB8VH/WomenInMeat-142-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279661607-JVJQE6IAM65TPGLKK09F/WomenInMeat-143-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279661893-8O9UQCFFO9MVGOCCYG6G/WomenInMeat-144-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279661905-XHC9PSMV1XCRX1URWU5A/WomenInMeat-145-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279662272-CJGJFY3N2LIPUWEBGCMD/WomenInMeat-146-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279662236-VTHS6YRGGSJFTF6T9EHY/WomenInMeat-147-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279662611-9311R77EQQX07Y08IFTL/WomenInMeat-148-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279662705-04IPHMOBNR0SDJ9SPK1D/WomenInMeat-149-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279662943-O6ZOKOA3KH4S2P3RQEBF/WomenInMeat-150-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279970806-WNGX7YQ9VG0UZWK8GBTD/WomenInMeat-151-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459279970861-EEH1S36KUTB05BXI5KUG/WomenInMeat-153-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280025959-MF7L6UYST6WA843Y4KFW/WomenInMeat-154-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280026174-PIOKLPN38UHD61V0JGKT/WomenInMeat-155-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280042097-8IDTRES4BL1M4IM6RVGF/WomenInMeat-156-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280041945-V2YYB3FZ81B6ZVZV15RH/WomenInMeat-157-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280042377-RWFB4AM06OO27HL2VRXN/WomenInMeat-158-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280042612-9SD97EJDOEQNQJR8QCGQ/WomenInMeat-159-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280042714-F6JVUMBUV03BG48JBDRU/WomenInMeat-160-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280043089-V20PXPHPSDPL4NME6U01/WomenInMeat-161-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280043053-TKFJVIQBJSWA175UZSVB/WomenInMeat-162-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280043554-E7A6PNNDQC3UR98UU1JH/WomenInMeat-163-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280043881-AJJ3R27M86JFZ0TV29IH/WomenInMeat-164-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280044086-Z7IU93HC95DD59Z39Q25/WomenInMeat-165-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280051426-02T1I6EF6E1GTD7ADPFD/WomenInMeat-166-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280051360-O3D92K3B502RDAC0ABST/WomenInMeat-167-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280052102-79P4WBTZ8SUO5RH6R9IR/WomenInMeat-168-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280051994-6K9UIZ36VRPBEYY17F40/WomenInMeat-169-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280053604-NTU7QGD1Y3K5M95XSEHN/WomenInMeat-170-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280053641-JKVV2WOSI73RFDJX6KHB/WomenInMeat-171-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280054161-WYDXPZKJ2Z50I3M2TL5V/WomenInMeat-172-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280054247-0RTIDHJADLKYVCF2TQT1/WomenInMeat-173-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280063404-ZD5H0HXGMTJHZ1K3RJDY/WomenInMeat-174-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280063359-2EOMTE18HCPSKBJOG5YA/WomenInMeat-175-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280063986-PSB16S7WSASEGOFTMMOM/WomenInMeat-176-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280064049-MN7K3GV1F8TXO76JYCMD/WomenInMeat-177-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280065483-UAE12RVHFW6VRI45IMGH/WomenInMeat-178-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280066239-J861KWEMW7FRJPPUQ1TV/WomenInMeat-179-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280067804-5S0K581G3EY1WLGCJ7LQ/WomenInMeat-180-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280067847-9XFGYTC8Q8WV4JERT53X/WomenInMeat-181-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280068203-NT4PW3NV6QGJ0VGZTYDE/WomenInMeat-182-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280089999-TMXWHNJZOBELCOU8OU4P/WomenInMeat-183-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280090070-EDQPAFIQQN8SE6RCLEVV/WomenInMeat-184-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280091342-LBV71HUXONKOT2KGS25N/WomenInMeat-185-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280091368-6JS2U5K2AHODQU2TQLEN/WomenInMeat-186-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280092185-ND7SANA5U9Y4541M3NDS/WomenInMeat-187-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280092160-FRE862659ELIGF5HM16B/WomenInMeat-188-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280097243-XTLLZ8KSEXS4A2MS1E73/WomenInMeat-189-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280097811-AG5GB1OC48GBTQUO1ZJS/WomenInMeat-190-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280098931-IP720S299LWVIW9I6EJE/WomenInMeat-191-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280098870-INWPZJC48VLNJ7SXJ7LL/WomenInMeat-192-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280109660-ARTW9HZCZ52CEA8GIIOR/WomenInMeat-193-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280109613-H3O2D3ZRNTIFMGDYYC70/WomenInMeat-194-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280111155-M129RS16KNU9V6SRBIY9/WomenInMeat-195-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280111719-FC0180YZTTW5IX090TGP/WomenInMeat-196-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280112627-T7KRC866CQKXYP0PR5DT/WomenInMeat-197-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280112602-UC8B28XGJJ5XJ6LVJHS6/WomenInMeat-198-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280126612-1E1OUU7F83A082SQU0RL/WomenInMeat-199-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280126776-O5Z7LCEJ1DH5LFV5ETJM/WomenInMeat-200-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280134492-Z67LPKCRTLKG5B32TWBM/WomenInMeat-201-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280134537-6CTK4M50NCF3DB9U469H/WomenInMeat-202-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280136920-C6XFGEJYHPOU5U9NPJLL/WomenInMeat-203-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280137378-4WSAXTSQ5N5E94BM3IP4/WomenInMeat-204-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280138455-NC5CHNF55BA4SL4MTWAQ/WomenInMeat-205-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280138923-GSSIO1CTQO6QZKJC7PT4/WomenInMeat-206-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280150237-CDVTR5F11RYFSK4ZV4TC/WomenInMeat-207-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280150185-UF83R7HRXM4DLYW5AVO0/WomenInMeat-208-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280153649-91MN4WHRI6E4AZY6R51D/WomenInMeat-209-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280153720-D42N46999N6J32SMT5ES/WomenInMeat-210-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280155107-RO6NYCGXT1FFYOTHU2P3/WomenInMeat-211-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280155152-K14KHNTJODSA28G4Q5BN/WomenInMeat-212-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459280157863-5QJPN3VETN3Z2M29BZ1X/WomenInMeat-213-L.jpg WIM_Pics_2013 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423446767979-V2482K3DG3SKAWFUAHH8/Orange+group+-+pasture4.jpg WIM_Pics_2013 Album http://www.carolinameatconference.com/wimpictures-2014 daily 0.75 2017-01-12 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941128296-9ZKL447OXQWIRPFF06KR/squarespace.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941138900-TXOZZQCR2AOWV6SG9O46/WomenInMeat2014-30-X2.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941491255-XSKOXCBFCQYMKMSQ534D/WomenInMeat2014-24-M.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941593013-2PJJSW61CS9VQDQV9FRR/WomenInMeat2014-66.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941758043-R7ZY3847KO1BT6YWNBMB/WomenInMeat2014-122.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941265545-WVHJH5P7F5TJDSDS4XFL/WomenInMeat2014-7.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941758810-CT4W5LWTI6HSEJG94LV3/WomenInMeat2014-20.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941503131-3ZJ4E4APA0HNBBH5E52I/WomenInMeat2014-43.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941471049-NZGN9SIV2CRVW77HDT5F/WomenInMeat2014-25-XL.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941613797-8ZAN4AZYV9B2WCCFQLAB/WomenInMeat-177-L.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941667557-0UNY1G3PB3KQFMZAD7TW/WomenInMeat-198-L.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941726025-IVLJ99RCWG7HWZR2F3NQ/WomenInMeat-123-L.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261364969-OMCVM0C0VSHLEEVC29RA/WomenInMeat2014-1.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261362153-GOJDA711ACGARFG1MAHT/WomenInMeat2014-2.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261369943-NC0K58TWU3LGX9G4F7M5/WomenInMeat2014-3.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261376499-7FF92C4UH0CTOJ0SRPIZ/WomenInMeat2014-4.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261380715-HK13CAD8ZFF4RSVVQWU2/WomenInMeat2014-5.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261391303-61UD3V2Y8MPI62OUBC27/WomenInMeat2014-6.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261393877-KV4590CD3FRPE3232ORV/WomenInMeat2014-7.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261410366-CC16IUDIZW9H9K0YZ8W9/WomenInMeat2014-9.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261405582-P9SP5UABCA6DOHFM95L2/WomenInMeat2014-10.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261417548-EQPMM2DOGZLWG221HPFN/WomenInMeat2014-19.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261427688-VGW1JI44FBOA1409K86B/WomenInMeat2014-20.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261426437-BUHXCF5CHOXA3MFK1Q0F/WomenInMeat2014-21.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261439739-IGEJE0LYTOUO36CFP0G6/WomenInMeat2014-22.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261445513-XE3H53UB8YXFI6A6YT28/WomenInMeat2014-23.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261450201-AG8NNP0YACH5A7U12ZQG/WomenInMeat2014-24.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261463831-NKWBPPDV29ROV2SI252B/WomenInMeat2014-25.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261462929-9IG3BESK62BBO3QXXIDQ/WomenInMeat2014-26.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261476015-KGAUNVKRZOJ31OSXRQPS/WomenInMeat2014-27.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261484922-8R4ZR7NSC7JM3AY1ARC8/WomenInMeat2014-28.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261490258-VRFHNRBW0H2IVRIB15CF/WomenInMeat2014-29.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261498162-7ID1PLSBIW9BRSQ9AB2U/WomenInMeat2014-30.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261502559-Y4I0VC2Y1B39XR5RY0R9/WomenInMeat2014-31.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261508917-UK3I5U0UU7Z9YMW4UVXS/WomenInMeat2014-32.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261511987-ULP4L17ZM3VASZLEGXBO/WomenInMeat2014-33.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261518086-A2HLD36VZ4YNGO0PURHT/WomenInMeat2014-34.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261525546-GZQEU075YEVARY78ZXEN/WomenInMeat2014-35.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261524977-ZS9A0JGNO8JQZT42UV8J/WomenInMeat2014-36.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261536472-JXM1YUN9JHDO2AAY0GCX/WomenInMeat2014-37.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261537807-7ZEGMSXTS8G2ZXLE8YEE/WomenInMeat2014-38.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261544225-CIUC9H5LJJ4CZ4DRT8AG/WomenInMeat2014-39.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261556203-WZZ0NGN0FA8JPTEMYVOJ/WomenInMeat2014-40.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261553758-ZM6UDO33TZNUYUS3M872/WomenInMeat2014-41.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261561665-KAVJV9N7P3K25345ENQX/WomenInMeat2014-42.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261567047-M4ZIIPBOA7RFZ6J5LMKU/WomenInMeat2014-43.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261570651-BJ8I2NEY42GUNOWQYO6O/WomenInMeat2014-44.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261578419-WQF34BKVDWTW94C4NU3Q/WomenInMeat2014-45.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261580839-6YMJDCG20680TDO7V3ZM/WomenInMeat2014-46.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261589195-TLO76P4QYJUEZEADE8B6/WomenInMeat2014-47.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261592077-6UE5QVR8UJYXG9UTGIZB/WomenInMeat2014-48.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261597411-DW3V4CC01IGG88OYTQGG/WomenInMeat2014-49.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261599322-4PGQDLI54BR0TEVHZDUA/WomenInMeat2014-50.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261605139-P1HHO3SYINDNIM2YF2F4/WomenInMeat2014-51.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261608982-CWURGVD45M3K16M90RWP/WomenInMeat2014-52.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261612697-SW5ZJYWS0XOGUZCC5599/WomenInMeat2014-53.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261617567-DSGEQB643LR4S30LU0UU/WomenInMeat2014-54.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261622902-QQ2GW34TCD2IHD5ZX12Y/WomenInMeat2014-55.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261628204-JPL381VH3NHKPLV6GU7O/WomenInMeat2014-56.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261631631-XFB53U9C19RNZ4P8K5PK/WomenInMeat2014-57.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261638082-V18J1ZOM4N49DWX72UQH/WomenInMeat2014-58.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261641916-F83ES5LELKYMQJ59ZCMT/WomenInMeat2014-59.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261647087-7ORFPT2RG8FXNP4X304N/WomenInMeat2014-60.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261655184-IG0IEJTNKQDXU297P4LH/WomenInMeat2014-61.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261663280-78YKFZHU0QQDSWE7PJMF/WomenInMeat2014-62.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261663965-3Q32IBPWA8LBD260QA1O/WomenInMeat2014-63.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261669782-KSB8ZZZZGOZBJGQMVS98/WomenInMeat2014-64.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261670178-SFFL12OGLL0Z1Q8SEUL3/WomenInMeat2014-65.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261676949-ZAAQBT7ZCBD5RPKVLLFE/WomenInMeat2014-66.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261680799-HTB9BO0AZ1382RY04LR3/WomenInMeat2014-67.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261685763-84R654HWK32ACST1KGIS/WomenInMeat2014-68.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261691675-EHZK9TEQQGI6BQSEEBPD/WomenInMeat2014-70.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261696023-GGPR2U9HI6LJB6BPJQBE/WomenInMeat2014-71.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261699715-3XJR8KTUBZICWF7A23PG/WomenInMeat2014-72.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261704735-55KP5UUU8R73OW76YEXH/WomenInMeat2014-73.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261721824-R1K23JVAEP1OLD1J65L1/WomenInMeat2014-74.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261714536-BMGXOU77Q06M9L5911EK/WomenInMeat2014-75.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261722051-ZGTX68NRXGKC8562NMLB/WomenInMeat2014-76.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261734581-RIVTK2606D8EHBOIIRLY/WomenInMeat2014-77.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261731127-6YLXH6RKUZB2TB726TKB/WomenInMeat2014-78.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261739242-34F74OGBHF5VIR34XX8U/WomenInMeat2014-79.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261742744-3TZVABQL1J4GGGFUSPN4/WomenInMeat2014-80.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261752363-BVXW7FQ1AD1622XMGNWP/WomenInMeat2014-81.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261753957-CWCURVDKHPM3K69ILJ9C/WomenInMeat2014-84.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261762393-M0AO8M18PXZ4QBR40N5B/WomenInMeat2014-85.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261763437-FQPYPU74Y0T0AQ7MEOP3/WomenInMeat2014-86.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261771346-OBL3RRX6YVALUQK5JN6B/WomenInMeat2014-87.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261772815-04AJALFA3VZ4PDDROWM6/WomenInMeat2014-88.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261781516-XSG88QBBPFKXQVGILE7P/WomenInMeat2014-92.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261784511-WOA8UFVLKSVP57GSZHMR/WomenInMeat2014-94.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261793945-964GY2GC8ES6ACVCR7KJ/WomenInMeat2014-95.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261793209-YO3LMR2BPKNTEGO8GEG6/WomenInMeat2014-96.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261817678-SXUI1U494GV44CRPNUFB/womeninmeat2014-97+%282%29.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261809959-75B9XICC6QDWCJ0MQ8PS/WomenInMeat2014-97.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261823365-2W7A67AHHKA2316AG3UR/WomenInMeat2014-99.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261830324-5I2QPY23NM6T5TRZD7KN/WomenInMeat2014-100.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261836086-KUNJILW5EV5B2TC764QQ/WomenInMeat2014-102.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261839151-6R4FSUVHAVAHAJMCA1EJ/WomenInMeat2014-107.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261854120-ZC435RSS0YZCFOYKQW4D/WomenInMeat2014-108.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261854051-OOEI7UGM8BDPFH7I0TBE/WomenInMeat2014-110.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261863828-7285E9TA9ZUS8Y5891BT/WomenInMeat2014-111.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261861697-51IHRL33WCSLA4R7NPV4/WomenInMeat2014-112.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261870129-A5I7WJ4CMUADQ1928JXN/WomenInMeat2014-113.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261877177-GACYB2YE5J6CVQGHC4PF/WomenInMeat2014-114.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261879391-5FKBOSZIWFD2MPBD3YF0/WomenInMeat2014-115.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261886737-ESEMV4HN63HVHUQYUGYN/WomenInMeat2014-116.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261890027-IWYF8T08337MBP4OOALT/WomenInMeat2014-117.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261900312-RG7CEKPOJX9HOHKB3IC6/WomenInMeat2014-118.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261897196-KOBWM7STBO2JNLQX5M5H/WomenInMeat2014-119.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261905396-I1LWTJP8FUE40XTPAJ54/WomenInMeat2014-120.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261916384-PLX8LGX36K7WKHJEZZXK/WomenInMeat2014-123.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261909899-E51YAPJINOFC49CTYMBA/WomenInMeat2014-121.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1459261911289-CJJH3FQT0LK1D6UZ4T90/WomenInMeat2014-122.jpg WIM_Pics_2014 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423446767979-V2482K3DG3SKAWFUAHH8/Orange+group+-+pasture4.jpg WIM_Pics_2014 Album http://www.carolinameatconference.com/wim-sponsor-1 daily 0.75 2016-06-09 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1461970776381-8TQD41FSPV8TE8DMPIE0/image-asset.png WIM_2014Programming https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1465500610104-BVSEEBBFTO7MHPKDAY1F/image-asset.jpeg WIM_2014Programming https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1422985565601-FSV1GEL3Y7Z3ZJPU42YK/fvBVStqgUHvukTHRiX1X4V-RhqdNYkKi2L2RM94-OwE.jpg WIM_2014Programming http://www.carolinameatconference.com/wimfacilities daily 0.75 2016-07-06 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433405-UAA5AZWRH9TPVGB7NQK3/Midway2.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433568-PDKO4GL9TJUQ3DZRWZMP/Midway3.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433779-B9CW1D9H6QAAX5BQ873T/Midway4.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433732-HIHVIXY7TNH275QKGDZE/Midway5.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430433896-UV28FMS1HPFEPT3VBLFG/Midway6.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430434041-DPCNSKAOHAVGN2YKAKKE/Midway7.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430434112-68Q06568RGYIT2V86K94/Midway8.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466428853902-28L77SKM3SJS26VDNA9K/image1.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466428853810-VCAVDOXFHVWSK8WE76RS/image2.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466428854124-87RVHN4UIIDAHYX6U4FQ/image3.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466428854253-J5G4NC3SZ5WXXVEK2GOF/image4.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430254830-L3DRM3DIEGJX8PAJ0POY/Lantern_Table5.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430277282-2TBX39NII71O2CWEXAZ9/Lantern_Table2.PNG WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430225971-5PZN5VO4N24EUIWWMBLZ/Lantern_Table1.PNG WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430254850-PZCJWOTY3P2PBJES5MU7/Lantern_Table4.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430410188-VB7YV47JKS61NY40SAJA/Lantern6.jpg WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1466430236994-OIFPMJXZ4GCJ6YSEL8VH/Lantern_3.PNG WIM_Facilities https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1435419746069-A7OM97C4EBY6TMZVMRE3/CarolinaMeatConference+345-XL.jpg WIM_Facilities http://www.carolinameatconference.com/wim-speakers daily 0.75 2016-09-22 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467244845606-B8XHWX8NW4J9JVJF8CTZ/Kari_Underly_300x300.jpg WIM_Speakers - Kari Underly Kari is a 3rd generation Certified Master Butcher and Principle of Range Inc. Underly authored The Art of Beef Cutting which was nominated for a James Beard Foundation Award and International Association of Culinary Professionals’ 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.   https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467244856086-ZL3QZ4TOEX4TADUREJ6Z/Poppy_Davis_300x340.jpg WIM_Speakers - Dr. Poppy Davis Poppy Davis is a consultant and also a program manager at a non-profit working at the intersection of local government and food and agriculture. She worked eight years at the USDA, most recently as the National Program Leader for Small Farms and Beginning Farmers and Ranchers. Previously she was a California CPA with an emphasis in agricultural enterprises and non-profits. She holds a Juris Doctor from Drake University Law School, a Masters in Journalism from Georgetown, and a BS in Agricultural Economics from the University of California at Davis.   https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467244862946-CA7UM51U3VBPUBHAZZ6I/Mere%2Bhead%2Bshot_300x340.jpg WIM_Speakers - Meredith Leigh Meredith Leigh is a writer, teacher, chef, and a food and farming specialist. She has also worked as a farmer, butcher, and non-profit executive director. She has developed a farmer co-op, founded and catalyzed non-profit ventures, and was the owner-manager of a retail butcher shop. She is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467245225067-KI275Z09UONDK1CNBTD0/kris-reid-2014_300x300.jpg WIM_Speakers - Kris Reid Currently, Kris is the Director of Operations for modPALEO – a Carolina-based, packaged meal service offering a modern approach to maintaining balance and wellness through the power of real food. She is the co-founder of the Piedmont Culinary Guild and currently serves as its Executive Director. For the past seven years, she served as the Food Coordinator for Carolina Farm Stewardship Association. A native of Los Angeles, she received her culinary education in Guadalajara, Mexico, from The New School of Cooking in LA and holds two degrees from Johnson & Wales University. Kris believes that everyone has the right to eat clean, unadulterated food that comes from local gardens and farmers they know. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467246482807-81115A7UO0NJZI668RFA/Elizabeth-A.-Karmel-300x300.jpg WIM_Speakers - Elizabeth Karmel North Carolina native Elizabeth Karmel, a.k.a. Grill Girl, is a nationally respected authority on grilling, barbecue, and Southern food. Karmel is the founder of the decade-old, gender-breaking girlsatthegrill.com. She is the founding executive chef of The New York Times, two-star-awarded, Hill Country Barbecue Market in NYC, DC and Brooklyn, and NYC and Brooklyn’s Hill Country Chicken. In 2014, she launched carolinacuetogo.com, an “online barbecue shack” specializing in North Carolina whole-hog barbecue. Elizabeth is found on all three network morning shows and as a guest judge on Food Network’s Chopped, Beat Bobby Flay and Iron Chef. She also writes a bi-monthly column, The American Table, for the Associated Press and is the author of three acclaimed cookbooks, including Soaked, Slathered, and Seasoned. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467246493070-PH5DWUMIM66JVZ7O0UAJ/Michele_Pfannenstiel_300x300.jpg WIM_Speakers - Dr. Michele Pfannenstiel Dr. Michele Pfannenstiel is Dirigo Food Safety’s President and CEO. She is a certified HACCP auditor through ASQ. She serves as the President of the Maine chapter of the Farmer Veteran Coalition, and as the Director of Food Safety for the national Farmer Veteran Coalition. A sought after speaker, Dr. P has taught food safety workshops at the Stone Barns Center, Pigstock, the Wallace Center Food Hub Conference, the New England Meat Conference, and the Empowering Women Veterans in Business and Agriculture Conference. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467246500213-OKZL4HH181FUCH9WM5C1/Marie_300x340.jpg WIM_Speakers - Marie Williamson Marie Williamson co-owns Bluebird Farm with her spouse William Lyons. She farms full time and her greatest pleasure is feeding folks wholesome foods and managing a healthy farm ecosystem. After studying biology, ecology, and sustainable agriculture and gaining experience on farms around the United States and in Europe, Marie returned home to Western North Carolina in 2009 and started Bluebird. Over the years, Bluebird Farm has been working toward greater efficiencies on the production side, while taking records that allow for proper pricing of products and sharing their tactics for building farm economic sustainability.   https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423446767979-V2482K3DG3SKAWFUAHH8/Orange+group+-+pasture4.jpg WIM_Speakers http://www.carolinameatconference.com/women-register daily 0.75 2016-09-28 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651027327-HREBB8BBC0GAA1PKQNI9/Lantern1.PNG Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651680615-GHC7DYO6DBO2YSH553OW/WomenInMeat-212-L.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651046396-A26AX303SKWDTN5WMWMS/WomenInMeat2014-115_pricing_lecture_Lantern.png Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651828712-Y32Q2XJ67F3142KIKTVU/Lantern3.PNG Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651068904-KAGWU81M5SSUPEUJW6IK/Lantern2.PNG Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651528635-OGJ4E5MI5B41E6OFUCIQ/camp1.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651527439-ZVVB3KGPTFPE8TT4WSKG/camp2.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651512782-ALOJN443XRP4C3SKFU40/midway1.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651511702-7TZTNHHHKDRTVM6JPD9N/midway2.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467651512368-L8PWYFWLK2N04JY8X2SN/midway3.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1474039790210-LPAQ1YTRLZUGB23EXZYE/Cane+Creek+Farm.jpeg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1474036155636-93N62IE34M34264ORGBT/2010-07-10_saxapahaw_farmers_market_cane_creek_farm_photo_by_luck_photography_xt8177.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649801453-POCD5UJ5HP865XQD9J4S/Kari_Underly_300x300.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649806112-4Y62WMCHGFK0BEAPL6BR/Elizabeth-A.-Karmel-300x300.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649986292-SSXBPYTUOOWMSFHBKEP8/Poppy_Davis_300x340.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649815321-NHDD1X4F2Z8KYIPFS4PZ/Michele_Pfannenstiel_300x300.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467650007080-MN765X49F1F8HXSOXCG9/Mere%2Bhead%2Bshot_300x340.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467650024399-G1MUQLNE5649VLUUDHB2/Marie_300x340.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1467649828984-OB446UD5ZV66Z3F2V68L/kris-reid-2014_300x300.jpg Women in Meat Register https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1475022649406-YQSQRA09LY51KNWAUTKF/image-asset.png Women in Meat Register http://www.carolinameatconference.com/wim_pics_2016-album daily 0.75 2017-01-12 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484239982446-68O9NNAWWGI2FJ1LCDGL/womenInMeatBiz2016LowRes-1.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484239983940-5A1XTTFGHSIZBIGCLDQH/womenInMeatBiz2016LowRes-71.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484239987959-MM7R5N09FDNICV5V7LWK/womenInMeatBiz2016LowRes-75.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484239990321-WUKOHYD4FBUK9LX6LGZ4/womenInMeatBiz2016LowRes-77.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484239992950-UVQ13NJMNO1GBXEHSX70/womenInMeatBiz2016LowRes-78.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484239996284-UQJ6ICKQHHU8X7GEJEKY/womenInMeatBiz2016LowRes-79.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484239999407-LGIULBVK2Z2H6OVYZPK2/womenInMeatBiz2016LowRes-80.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240005465-F1KR4ZPB2AEZ6TXCUQVG/womenInMeatBiz2016LowRes-81.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240005587-1YPJETBORUTYDAF9YTE2/womenInMeatBiz2016LowRes-82.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240011516-HOTI36WN8TGLC1JQTA63/womenInMeatBiz2016LowRes-83.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240012225-CEDMOXQC3QUNT49H3CWD/womenInMeatBiz2016LowRes-84.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240016606-FYSYUIYGT6MN5Q87I0O8/womenInMeatBiz2016LowRes-85.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240017937-YGLLPD9UPJCK2FQAI0DX/womenInMeatBiz2016LowRes-86.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240019710-ZBAXIK32B16KFG5ZKHFK/womenInMeatBiz2016LowRes-87.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240021867-17IVRLE94U92OSV3O72Y/womenInMeatBiz2016LowRes-88.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240025884-SA7CUKE1DGECZH8L6PSK/womenInMeatBiz2016LowRes-89.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240026762-SL47W8QFZ8LA7AMHNVYW/womenInMeatBiz2016LowRes-90.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240030228-6WP0S8Q9H19KH8DCDL51/womenInMeatBiz2016LowRes-91.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240034217-3X5ZFQRE58GGCQJKFZMD/womenInMeatBiz2016LowRes-92.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240036392-CIPJN8PRSMAD8HPJX95G/womenInMeatBiz2016LowRes-93.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240039822-A7R2BB83JVB6N8CH7SGX/womenInMeatBiz2016LowRes-94.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240041138-YK9S2W5IQ3NWU33BK1WG/womenInMeatBiz2016LowRes-95.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240046690-TVJZ7U8CT3ZNOD19Y7R4/womenInMeatBiz2016LowRes-96.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240047425-CGTAI0B9VXVPKQCSVHDC/womenInMeatBiz2016LowRes-97.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240050681-XX5T1UX03HSKNNU0Y1SS/womenInMeatBiz2016LowRes-98.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240060987-WM0NR1JPD5HVGY6Q3XFX/womenInMeatBiz2016LowRes-99.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240062641-986TXAS2RSIRK21S5TV6/womenInMeatBiz2016LowRes-100.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240064820-IQ9D9EUGWCFCQMNLP8YR/womenInMeatBiz2016LowRes-102.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240069349-TAILNOZLZKQ8D8IPMCK2/womenInMeatBiz2016LowRes-155.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240070109-B839DA8XG0MNIG7AZTUF/womenInMeatBiz2016LowRes-156.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240081135-JAIPJ3BQ74YFNK8XEQSX/womenInMeatBiz2016LowRes-157.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240085146-NDVRMXLHYV32UH00AZVV/womenInMeatBiz2016LowRes-158.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240085893-TMME5WPHO4M1DXC7X1ES/womenInMeatBiz2016LowRes-159.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240088921-YU4KNKE15XRNI790YMI8/womenInMeatBiz2016LowRes-160.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240099362-U90Q9UB1XYWJ46XVY16P/womenInMeatBiz2016LowRes-161.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240096965-THLBQIL9KLOA4KANV6MF/womenInMeatBiz2016LowRes-162.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240099520-YYKJ47R4LGTWPWKNXXCI/womenInMeatBiz2016LowRes-163.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240101638-D8LCYXRYJY97FEC31WKP/womenInMeatBiz2016LowRes-164.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240106811-HYAOPI2C34I3MRIK03PU/womenInMeatBiz2016LowRes-165.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240107912-G649OXH29614O7OPATPI/womenInMeatBiz2016LowRes-166.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240113816-37XFSL00X5HOJRZI4BQW/womenInMeatBiz2016LowRes-167.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240113358-AC5P0I0EX2IMF3H4LR0F/womenInMeatBiz2016LowRes-168.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240121349-W97Q749K65GJ6XW7W3B6/womenInMeatBiz2016LowRes-169.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240120167-CUQ9X1BPPV4ICGWVZP9A/womenInMeatBiz2016LowRes-170.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240128377-WJ77ITD9Q89EUZJR5DMY/womenInMeatBiz2016LowRes-171.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240129715-T74SQ6BXQXPI4CB5EVGX/womenInMeatBiz2016LowRes-172.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240136072-TZ88SLTRSJQ51IX2L80N/womenInMeatBiz2016LowRes-173.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240136686-V5QNQVVO7ITKGVLT86OF/womenInMeatBiz2016LowRes-174.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240143253-OW3VWJAV04DN3F57X6XD/womenInMeatBiz2016LowRes-175.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240144778-3MZBJ8WRNCGHT92MNXV7/womenInMeatBiz2016LowRes-176.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240149043-WWAB0CUQ8T3ZX6H11EQ6/womenInMeatBiz2016LowRes-177.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240151702-Y71XOPF9EFJMQ9DBIIZF/womenInMeatBiz2016LowRes-178.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240154699-DFVZGZJRFW76V0FVAUBW/womenInMeatBiz2016LowRes-179.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240159056-X48ERKYSKBL26H831XXI/womenInMeatBiz2016LowRes-180.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240162101-9AXXBTO1ILRR0EJKY9TK/womenInMeatBiz2016LowRes-181.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240166471-MTBQ7K1N0Y5RRYUMJN41/womenInMeatBiz2016LowRes-182.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240170574-TRUQMT7IRUYXFS2ENE2I/womenInMeatBiz2016LowRes-183.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240174512-4NRPJZFLACNYMX7KF6DG/womenInMeatBiz2016LowRes-184.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240177717-JFI0WF9OY37C5SKSIC6G/womenInMeatBiz2016LowRes-185.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240182036-XU725EY24A2ZPUWA9LXX/womenInMeatBiz2016LowRes-186.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240183285-G70I86UFH8T4DA9QSLSK/womenInMeatBiz2016LowRes-187.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240187059-X91YHVBP6DNS1BMKQOS5/womenInMeatBiz2016LowRes-188.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240188109-F1INP128XAV254PL3YKB/womenInMeatBiz2016LowRes-189.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240193377-J9WU7PAPFEBHKPMSP6RV/womenInMeatBiz2016LowRes-190.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240195336-K8NS9WWTE7SHMIU17L39/womenInMeatBiz2016LowRes-191.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240198164-90MUND5Z07OYDB4K5YRC/womenInMeatBiz2016LowRes-192.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240201008-VO0K7THW68G6RAD5VDED/womenInMeatBiz2016LowRes-193.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240203937-UEQC0URMKM0BO2MSGL4J/womenInMeatBiz2016LowRes-194.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240204856-KYAV42NRHXUPB71CNKM3/womenInMeatBiz2016LowRes-195.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240210123-85LC07Q08V1ONBE0A4TA/womenInMeatBiz2016LowRes-196.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240210235-9AB7BPR8REFGTTBJR4BA/womenInMeatBiz2016LowRes-197.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240218489-TMQ9YPFIGH5GX5860WWB/womenInMeatBiz2016LowRes-198.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240218767-IA0JZYY2YACHO4YXNCVT/womenInMeatBiz2016LowRes-199.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240223850-OX42OEZ4YHO79FWFLVIN/womenInMeatBiz2016LowRes-200.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240223245-4HWHWUTM3XO1XBX5N1EB/womenInMeatBiz2016LowRes-201.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240233068-2641IT1VQEM9TW7YA64T/womenInMeatBiz2016LowRes-202.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240235367-JI9DEFPKCN3IFDPFNUG5/womenInMeatBiz2016LowRes-203.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240235658-NDCRJJR0FJFJ091I1FID/womenInMeatBiz2016LowRes-204.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240238270-Y275ZVYBQU1QJLYFQ0F1/womenInMeatBiz2016LowRes-205.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240244732-TG7E2NYXPPZFEQSQ10XL/womenInMeatBiz2016LowRes-206.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240244574-N0HU1ZVP693N139F0HH7/womenInMeatBiz2016LowRes-207.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240249951-H9OF4572ZNZ9TK06A0OO/womenInMeatBiz2016LowRes-208.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240250076-QWR1EKDY4YMP8ZSJ2XKY/womenInMeatBiz2016LowRes-209.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240256099-VEHCJNV9EZ2Y3GYO1MUT/womenInMeatBiz2016LowRes-210.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240256308-WCEH8AND5ILYAUOR6BRD/womenInMeatBiz2016LowRes-211.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240260560-J8XYLPWF2BLQ2N73IQ1Z/womenInMeatBiz2016LowRes-212.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240262301-NXSIGBZ0W6ZGOH97OOKX/womenInMeatBiz2016LowRes-213.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240265354-4M620RGE68CG7ZBNXX8O/womenInMeatBiz2016LowRes-214.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240266763-0DHBS3DN49Z1UTHIJWUN/womenInMeatBiz2016LowRes-215.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240270010-YH239WBRLNL1ZQNN4IAL/womenInMeatBiz2016LowRes-216.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240271394-J2K4WYNVT9EMBYCKM27P/womenInMeatBiz2016LowRes-217.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240275407-EXFPKZGKKRPYC9Y2IAP3/womenInMeatBiz2016LowRes-218.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240275676-949M4A3OWR0M3PZPK9EK/womenInMeatBiz2016LowRes-219.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240282046-8O727MSC0EZU78SAQAY0/womenInMeatBiz2016LowRes-220.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240288943-09F2H82Q5FOD8VJPLJF9/womenInMeatBiz2016LowRes-221.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240288726-4VOUGF7RMOS59POQLH9M/womenInMeatBiz2016LowRes-222.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240293488-F0XMWEOFE7NGQGHH3SAN/womenInMeatBiz2016LowRes-223.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240293385-SLE05RJYT6FXTNKVRLEB/womenInMeatBiz2016LowRes-224.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240298982-CXJ8KPO67Y05N8FSUKIA/womenInMeatBiz2016LowRes-225.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240298827-T4FZZ14CT96KV34GJEEO/womenInMeatBiz2016LowRes-226.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240305029-R4U7FT1ISAF4P8IMS4U1/womenInMeatBiz2016LowRes-227.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240305965-SRZZTVN37Z71V0DXOPDO/womenInMeatBiz2016LowRes-228.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240313868-NNP5ZA9QFDZ32QBHLWAW/womenInMeatBiz2016LowRes-229.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240315095-MPSBKMRZYQOXXT771IML/womenInMeatBiz2016LowRes-230.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240321287-V591T4YSS2TUYVEYK7CN/womenInMeatBiz2016LowRes-231.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240321556-1V8CC9CN23SPPACBEACJ/womenInMeatBiz2016LowRes-232.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240325523-TKJEQK72PJQJLZA87T92/womenInMeatBiz2016LowRes-233.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240328560-SUZCY67MKEPNH2473B58/womenInMeatBiz2016LowRes-234.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240332182-M0DD7WZCI8ICTHJ33DRR/womenInMeatBiz2016LowRes-235.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240338083-GKAILYJZ5H1J9HVJRJ01/womenInMeatBiz2016LowRes-236.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240339339-EO9IR40G6XQFBDYRL8GB/womenInMeatBiz2016LowRes-237.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240344009-F5J011QCE55RRNX4OOL0/womenInMeatBiz2016LowRes-238.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240346125-CA03OYLIG9I30MASNUGE/womenInMeatBiz2016LowRes-239.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240350278-X1SHBBG75REPHP5K6TJW/womenInMeatBiz2016LowRes-240.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240350675-YH2DMQBHGIBPTMR9COV5/womenInMeatBiz2016LowRes-241.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240355360-UYHVY8YBF14ZHKOSHVMP/womenInMeatBiz2016LowRes-242.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240355357-UKXR8RSN010DG3VUR7VG/womenInMeatBiz2016LowRes-243.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1484240360473-2MXIRQ3294XJ8Q57BEGI/womenInMeatBiz2016LowRes-244.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941128296-9ZKL447OXQWIRPFF06KR/squarespace.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941138900-TXOZZQCR2AOWV6SG9O46/WomenInMeat2014-30-X2.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941491255-XSKOXCBFCQYMKMSQ534D/WomenInMeat2014-24-M.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941593013-2PJJSW61CS9VQDQV9FRR/WomenInMeat2014-66.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941758043-R7ZY3847KO1BT6YWNBMB/WomenInMeat2014-122.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941265545-WVHJH5P7F5TJDSDS4XFL/WomenInMeat2014-7.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941758810-CT4W5LWTI6HSEJG94LV3/WomenInMeat2014-20.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941503131-3ZJ4E4APA0HNBBH5E52I/WomenInMeat2014-43.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941471049-NZGN9SIV2CRVW77HDT5F/WomenInMeat2014-25-XL.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941613797-8ZAN4AZYV9B2WCCFQLAB/WomenInMeat-177-L.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941667557-0UNY1G3PB3KQFMZAD7TW/WomenInMeat-198-L.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1458941726025-IVLJ99RCWG7HWZR2F3NQ/WomenInMeat-123-L.jpg WIM_Pics_2016 Album https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1423446767979-V2482K3DG3SKAWFUAHH8/Orange+group+-+pasture4.jpg WIM_Pics_2016 Album http://www.carolinameatconference.com/2017-media-old daily 0.75 2017-05-26 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1478034731304-KJZ0TTML47IUH0PCJI7J/image-asset.png 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429120661964-2QUTVBUFNM6KL64J91ER/image-asset.jpeg 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429121076034-ZXY5X6MWWFXNGFEZ3SQQ/image-asset.jpeg 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799213478-2OSCQIOEJW546V3IIDBP/Capture2.JPG 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429121053415-IXMFQC5LSD3ZTJK0UJS8/image-asset.jpeg 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1478034808532-BYGKEELRQCRBAZNTR531/image-asset.png 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1429120809929-9M83DAXUWERP2V9HV49Z/image-asset.jpeg 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799288134-EJK8FQE5ZF7919D6DFMX/Capture4.JPG 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1478034944009-1IV6C7VA12ITIYKR3PIT/Huffington_Post_Blog.PNG 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799583613-KB57MW68EY619KAVVLNG/image-asset.jpeg 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1447339835078-FG1ZPM1IJEQSRRR00MU5/image-asset.jpeg 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426799174899-OLALD9ZXP0P2VT75XGS4/Capture.JPG 2017_media_OLD https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1426870016718-FPJW8MMYRVP3AD81EA81/squarespace.jpg 2017_media_OLD http://www.carolinameatconference.com/2019 daily 0.75 2018-05-16 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496846277122-4W0T592XAS19MQH4DW0C/2015_1012NCmeatCon883-X2.jpg The Carolina Meat Conference http://www.carolinameatconference.com/2017-speaker daily 0.75 2017-07-21 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927848212-XMM8HNOY93QGB3EBBV6Z/149592369298821+%286%29.jpg 2017_speaker - Dr.Loren Cordain, Founder of the Paleo Diet Founder of the Paleo Diet, Dr. Cordain’s research has sparked a worldwide consumer trend, inspiring hundreds of niche meat start-up companies to cite the health benefits of grass produced beef and meat for consumers. Cordain’s scientific publications have examined the nutritional characteristics of worldwide hunter- gatherer diets as well as the nutrient composition of wild plant and animal foods consumed by foraging humans. He has been described as the world’s leading expert on Paleolithic diets and has lectured extensively on the Paleolithic nutrition worldwide. Dr. Cordain is the author of five popular bestselling books including The Paleo Diet. Dr. Loren Cordain is Professor Emeritus of the Department of Health and Exercise Science at Colorado State University in Fort Collins, Colorado. His research emphasis over the past 20 years has focused upon the evolutionary and anthropological basis for diet, health, and well being in modern humans. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495928375029-0LARM15LF7J0UKP0V1UP/149592369298821+%282%29.png 2017_speaker - Dr. Urvashi Rangan, Ph.D., Scientific investigator, policy decoder, spokesperson and advocate on a wide range of food safety and sustainability issues Dr.Rangan has won three sigma chi delta awards in investigative journalism on food safety and sustainability work (topics: chicken, beef and antibiotic resistance in meat production) and a communication award from the Organic Research Center. Urvashi currently serves as a member of the FDA Food Advisory Commi!ee. She received her Ph.D. in Environmental Health and Toxicology from Johns Hopkins School of Public Health. She resigned from Consumer Reports in August 2016, a$er 17 years of experience, most recently leading the safety and sustainability technical and policy investigative program, for food and non-food (detergent pods, humidifiers, insect repellants, power washers-to name a few). She is currently an independent consultant helping to build alliances and markets for sustainable meat, in particular, grass fed. She is also working on the development of two organizations to provide more powerful accountability and honesty in food labeling and claims of be!er sustainable practices. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923023614-TIR9OVB1T8368S7D3VHW/CraigDeihl_BenWIlliams1.jpg 2017_speaker - Craig Deihl, Former Executive Chef of Cypress and Artisan Meat Share A devote of locally grown foods and the Sustainable Seafood Initiative, Deihl started the CSA-like Artisan Meat Share in 2009 to help boost the availability of local charcuterie (and offer a helping hand to struggling farmers). From 2009-2013, participants received local charcuterie and local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. In late summer 2014, Artisan Meat Share opened at 33 Spring St., providing a place where guests can enjoy all that AMS has to offer—all the time—including award-winning charcuterie, freshly butchered meat and delicious sandwiches. To date, Deihl has produced over 90 types of charcuterie which have been prepared, stored and cured in-house at Cypress. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923968268-KPMBGYPX3AZ0EI2GP2MT/polcyn.jpg 2017_speaker - Brian Polcyn, Chef, Author Chef Brian Polcyn. is a noted chef and author of Charcuterie, Salumi and the soon to be published Pates and Terrines. He is an expert on sausages, and his culinary creativity and talent has long been recognized throughout the world. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927455469-YUJZ1Q2P9YWNK867TR2G/149592369298821+%282%29.jpg 2017_speaker - Dr. Mathew Poore: Extension Livestock Commodity Coordinator, Professor & Extension Ruminant Nutrition Specialist, North Carolina State University   Dr. Poore specializes in livestock production (beef, sheep, goats), forages and byproducts in animal production systems, and nutrition of beef, sheep and goats. Research includes optimum protein, energy and mineral supplementation of forage based diets, digestive interactions between fiber, starch and protein. In addition to his other responsibilities, Dr. Poore is Director of Amazing Grazinga statewide pasture-based livestock educational initiative andserves as Chair of the NCSU Extension Animal Systems. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497317187004-BH67LJ5IWILF4E18QOIY/stevegoff+%282%29.jpg 2017_speaker - Steve Goff, Brinehaus Meat and Provisions In an industry full of white coats and military organization, it's refreshing to have a little punk thrown in the mix. Steve marches to the beat of his own drum, and continues to create imaginative food with real soul. Currently the head butcher at Standard Foods, Raleigh we can't wait to see what he does with the triangle! https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495928205818-5983VE10JYB65ICHRNRF/149592369298821+%281%29.png 2017_speaker - Charles Lee Owner and Charcuterier of The American Pig in Asheville, NC Charles is a South Carolina native who grew up helping his mother prepare the family’s nightly dinners. After college, he attended a whole hog breakdown at a local butcher shop, Charles decided to learn more about whole animal butchery. He apprenticed under Craig Deihl and Dominique Chapolard. Then butchered for Hickory Nut Gap Farm prior to opening his own shop, The American Pig, in Asheville, NC. The American Pig utilizes NC pasture raised pork and provides USDA inspected salami, cured meats, and fresh sausage to many of the great restaurants in Asheville. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927546952-CDND8ZA8FTBZ5CXD102H/149592369298821+%284%29.jpg 2017_speaker - Johnny Rogers, Owner Rogers Cattle Company LLC, Amazing Grazing Program Coordinator Johnny and his wife Sharon own Rogers Cattle Company LLC (RCC) in Roxboro, NC. Currently, RCC raises Red Angus cattle, Katahdin Hair Sheep and forest finished pork. RCC markets cattle and hair sheep as well as pasture raised beef, pork and lamb from the farm and at farmer’s markets. Adaptive grazing techniques are used to optimize livestock performance and forage utilization while improving soil health. In March 2015, Johnny accepted the opportunity to work with the NCSU Amazing Grazing Program. In addition to spending time working with other farmers as they improve their farm resources, Johnny coordinates the Conservation Innovation Grant Project (CIG) focused on “Improving Soil Health on Pasture Based Livestock Farms”. Johnny serves on the board of directors of the NC Forage and Grasslands Council, NC Cattleman’s Association and the Red Angus Association of America. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495928311774-GOJT42W73H06127Z7PZ8/149592369298821+%288%29.jpg 2017_speaker - Amanda Carter, Owner and General Manager of Cool Hand Meats, Marion, NC Foothills Pilot Plant, LLC (FPP) is located in the foothills of western North Carolina and opened in January 2012 to serve independent poultry and rabbit growers with USDA- and FDA-inspected processing. FPP processes chickens, turkeys, rabbits, and other specialty fowl, for more than 260 farmers. Carter plans to expand Foothills Pilot Plant services to include small ruminants and pigs in the upcoming years. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497982276518-7VSSNARUDXT2GT7MW4Q4/Pete-cropped.png 2017_speaker - Pete Colman, Vermont Salumi Peter Roscini Colman grew up on Cate Farm, a pioneer of Vermont's organic movement. There, he learned the importance of sustainable farming techniques for supporting healthy people, animals, and communities. As the founder of Vermont Salumi, he proudly continues the tradition of producing great food from great land. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495921238055-3MTCN8PFR58ID1JZSUVK/MiguelCastillo.png 2017_speaker - Dr. Miguel S Castillo Assistant Professor – Forage & Grassland Management Dr. Castillo was born in Loja, Ecuador, South America. He received his B.S. in Agricultural Science and Animal Production from Zamorano Pan-American School of Agriculture in Honduras, Central America. His M.S. and Ph.D. degrees are in Agronomy with a minor in Soil and Water Science from University of Florida, Gainesville, FL. Dr. Castillo joined the faculty at NCSU in Aug. 2013 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923626626-N5661XAMJYFBQJ9EKQAM/sam_rufus.jpg 2017_speaker - Sam Suchoff: Owner of Lady Edison meats & The Pig Restaurant in Chapel Hill, NC Lady Edison produces flavorful extra fancy country ham and other cured charcuterie using sustainably raised hogs from the North Carolina Hog Growers Association. The Pig is a barbecue restaurant off Weaver Dairy Road in Chapel Hill, North Carolina that features whole-hog barbecue made with local, pasture-raised, antibiotic and hormone free pork. In addition to working with local pastured hogs and the NC Natural Hog Growers Co-Op, Sam has his hand in all sorts of innovative food projects across the Triangle. In addition to direct marketing his own value-added products, he currently serves at the meat buyer for Weaver St. Market and is a purveyor for fresh and value-added meat to the co-op. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497381765403-0VR6UZYUPNRS0O35VO9D/Dr.Hanson.jpg 2017_speaker - Dr.Dana Hanson, Extension Specialist and Associate Professor Food, Bioprocessing and Nutrition Science Academic Degrees B.S. (1993) South Dakota State University M.S. (1996) South Dakota State University Ph.D. (2001) University of Nebraska https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927721585-PAV5F7HL8VNN5D534X2Z/149592369298821+%285%29.jpg 2017_speaker - Dr.Benjamin Chapman PhD Associate Professor and Extension Specialist Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman. - See more at: http://yfcs.cals.ncsu.edu/people/benjamin-chapman-ph-d/#sthash.SgIvLNn4.dpuf https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495929332516-3O11FW35PZG59HM3V0F6/149592369298821+%289%29.jpg 2017_speaker - Richard Huettman: Processor and Co-owner of Acre Station Acre Station Meat Farm is a family-run business in eastern North Carolina founded in 1977. Acre Station is a USDA inspected, red meat slaughter and processing business that handles pork, beef, sheep, and game. Services include fresh meat cuts and smoked/other value-added processing. Acre Station processes for about 125 customers, including farmers and wholesale buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927431501-VTST7IDUOHCJY8I33R1S/149592369298821+%283%29.jpg 2017_speaker - Emily Lancaster Moose: Director of Communications and Outreach, A Greener World As Director of Communications and Outreach for A Greener World, Emily Moose works to build consumer awareness of AGW’s leading third-party certifications (Animal Welfare Approved, Certified Grassfed by AGW and Certified Non-GMO by AGW) and provide farmers and ranchers with the highest level of service and support. Emily leads AGW’s outreach team throughout the U.S. and Canada, guiding communications and developing new programs and initiatives within the organization--including AGW’s labeling support, volunteer and membership programs. Emily developed an interest in food, sustainability and agriculture at an early age during summer visits to her cousin’s hog farm in eastern Virginia. She is a graduate of UNC-Asheville and the NC State College of Agriculture and Life Sciences Agricultural Leadership Development Program and is based in rural North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1504724957973-RWJEW70WDCNWAT820HQW/head+shot.jpg 2017_speaker - Kris Reid, Co-Founder and Executive Director of the Piedmont Culinary Guild Co-founder of the Piedmont Culinary Guild in 2012, Kris Reid currently serves as its Executive Director. A native of Los Angeles, she received her culinary education in Guadalajara, Mexico, from The New School of Cooking in LA and holds two degrees from Johnson & Wales University.Over the last eight years, she has been a passionate local food crusader in The Queen City – serving on the board for Charlotte Mecklenburg County Fruit and Vegetable Coalition, Slow Food Charlotte, and chaired the Food and Beverage Committee for Charlotte Clean and Green. In 2010, Kris was selected to be a Slow Food Delegate to attend Terra Madre in Turin, Italy for her work in community gardens in Charlotte. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923561100-1M1S0QJH3EE4KRNBHW1P/poppy.jpeg 2017_speaker - Poppy Davis, Program Director, Sustainable Agriculture Education (SAGE), Resource and Policy Consultant, C2C Consulting Poppy Davis is the Program Director for Sustainable Agriculture Education (SAGE). She oversees a number of multi-partner collaborations to develop place-based projects and toolkits for urban-edge agricultural revitalization projects. She also develops and executes new program work providing agriculture-related technical services such as foodshed and agricultural economic viability assessments, implementation plans and business plans. In addition, she provides direct farm business education to beginning farmers and ranchers associated with beginning farmer and rancher projects run by SAGE and SAGE’s partners. She worked eight years at the USDA, most recently as the National Program Leader for Small Farms and Beginning Farmers and Ranchers. Previously she was a California CPA with an emphasis in agricultural enterprises and non-profits. She holds a Juris Doctor from Drake University Law School, a Masters in Journalism from Georgetown, and a BS in Agricultural Economics from the University of California at Davis. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927931880-KTP1TLHFC3CQNGRIARCH/149592369298821.png 2017_speaker - Diana Rodgers, RD, LDN, NTP, “Real Food” Nutritionist Diana Rodgers, RD, LDN, NTP is a “real food” nutritionist living on a working organic farm near Boston, Massachusetts that runs a vegetable and meat CSA. She is the author of two bestselling cookbooks and runs a clinical nutrition practice. Diana writes and speaks about the intersection of optimal human nutrition, environmental sustainability, animal welfare and social justice. She is also the producer of The Sustainable Dish Podcast, interviewing experts in the environmental and health movement. Her work has been featured in The Los Angeles Times, The Boston Globe, Outside Magazine, Edible Boston and Mother Earth News. She can be found at www.sustainabledish.com https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497983404475-LIF5QIUPJND666YVRLIV/silvana.jpg 2017_speaker - Silvana Pietrosemoli, Research Associate Animal Science Alternative swine research and extension project https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496260421725-PXELKSFRW6ONIXOCHZ59/149592369298821+%281%29.jpg 2017_speaker - Cody Hopkins, General Manager and Founding Member of Grass Roots Farmers' Cooperative Cody is an Arkansas native, a farmer, and brings ten years of experience developing and growing pasture to plate meat enterprises. He is a co-founder of Falling Sky Farm and a founding member of Grass Roots Farmers’ Cooperative, a farmer-owned marketing and processing cooperative based in Arkansas. Cody has been the General Manager of Grass Roots since it’s formation in 2014. He has been named a Yoshiyama Young Entrepreneur and was featured in Forbes’s as an “Up and Comer.” Cody has a BA in physics from Hendrix College and—before pursuing his career in agriculture—he taught high school physics and math and worked as a baker. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496584362816-3P5CAPLAJNB40E09ORB7/knauer2.jpg 2017_speaker - Dr. Mark Knauer, Assistant Professor & Extension Swine Specialist https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496260396345-65SGU4B8H17KOI4KN78L/andy.jpg 2017_speaker - Andy Shaw, Owner of Cypress Valley Meat Company and Operations Director for Grass Roots Farmers' Cooperative Andy is the owner of Cypress Valley Meat Company and the Operations Director for Grass Roots Farmers’ Cooperative. He has over 20 years of experience in the meat industry. Andy started a small custom processing facility in Vilonia, Arkansas, in 2010 and in less than 16 months, added two additional facilities. The two additional facilities— located in Romance, Arkansas, and Hot Springs, Arkansas—are under USDA federal inspection. In 2016 Andy launched, Natural State Processing, a USDA inspected poultry processing facility in Clinton, AR. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923477602-8PKHXKG21BWUW41TUUWR/Beth-Yongue.jpg 2017_speaker - Dr.Beth Yongue, State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services Dr. Beth Yongue is the State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services. Agency personnel are responsible for enforcing the laws and regulations designed to protect food safety and ensure that only wholesome meat and poultry products are distributed to the consumer. Dr. Yongue joined the Agency in 1997 as an Area Veterinary Supervisor before becoming the Assistant State Director in 2000. She received her Doctor of Veterinary Medicine degree from North Carolina State University College of Veterinary Medicine, and a Bachelor of Arts degree in French from the University of North Carolina at Chapel Hill. She is licensed to practice veterinary medicine in the State of North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495918956685-EEI4T20QASLQ9NHRFD50/Jeremiah_Jones.jpg 2017_speaker - Jeremiah Jones: President of the Growers Cooperative “NC Natural Hog Growers Association”, Farmer and Owner of Grassroots Pork Company Jeremiah Jones is the President of the NC Natural Hog Growers Co-Op and owner of GrassRoots Pork Company, an AWA approved, step 4 GAP certified farm located on a 100 acre farm in beautiful Eastern North Carolina. In addition to growing hogs, Jeremiah grows and processes all of the grain fed to the animals on the farm. In 2014, Jeremiah began growing and processing only non-GMO grains and recieved funding for equipment to process soybeans onsite. He offers this processing service to other farmers in the cooperative as there are no other economical alternatives regionally for supplying non-GMO proccessed soybeans. Jeremiah possesses 5 Associate degrees in agriculture from North Carolina State University while Jessica has a Bachelor degree in production agriculture. Jones received the 2010 Glynwood Harvest Award for pioneering sustainable agriculture and exemplary leadership in agriculture. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497627476194-06QTX9TSK75CSV23DOBV/symp-2017-david-quintana.jpg 2017_speaker - David Quintana, Executive Chef/Instructor Quintana is an Executive Chef and Salami Enthusiast. Formerly, A.O.S Culinary Johnson and Wales University. Chef de Cuisine; Southminster Charlotte, NC; Executive Chef – Four Moons AAA 4 Diamonds, Orangeburg, SC; Executive Chef: Salara Bistro and Dessert Lounge Charlotte, NC. Sous Chef: Salute Ristorante, Charlotte, NC. Apprenticeship WD-50 New York City; Contestant on "Chef Wanted" with Anne Burrell on "Food Network" July 2012; Featured in Columbia Metropolitan 2010;Featured in various Charlotte, NC publications 2008-2013 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495920908797-9ZRVED8EQCK5WPF20SH1/Dunn.jpg 2017_speaker - Dr. Carolyn Dunn, Professor of Nutrition and Department Head for the Department of Agricultural and Human Sciences at NC State University. Dr. Dunn is a professor of nutrition and department head for the Department of Agricultural and Human Sciences at NC State University. Dr. Dunn has over 25 years of experience in the area of nutrition education. She and colleagues create cutting-edge, nationally acclaimed nutrition education materials including the national award winning Color Me Healthy for children ages four and five. She and colleagues created Eat Smart, Move More, Weigh Less, a 15-week evidence-based weight management program that has reached over 25,000 participants in both in-person and online formats. She is a gubernatorial appointee to the Heart Disease and Stroke Prevention Task Force where she serves as chair of the Primary Prevention Committee. She was the lead author for North Carolina’s Plan to Address Obesity: Healthy Weight and Healthy Communities and is the past chair of Eat Smart, Move More, North Carolina. She is past chair of Eat Smart, Move More North Carolina, a 100-agency coalition that promotes increased opportunities for healthy eating and physical activity wherever people live, learn, earn, play and pray. She is a member of Sigma Xi the scientific research society and the Academy for Outstanding Faculty Engaged in Extension. Carolyn is a nutritionist, foodie, and avid cook. She tries to balance all three of these loves. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495918972524-H49IB9LRF6W52E4Z6VK9/Lee_Menius.jpg 2017_speaker - Lee Menius: Farmer and Owner of Wild Turkey Farms and Carolina Craft Butchery Lee Menius is owner and operator of Wild Turkey Farms in China Grove, NC. The farm has been in the Menius family for over a century. Wild Turkey Farm offers naturally raised, antibiotic free beef, pork, eggs, chicken, turkey, and vegetables. Their mission is to provide the best high quality, naturally raised products around. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1503942808302-I8C1LJCPZ2ZTR4OTSQAI/Donna+Moore.jpg 2017_speaker - Donna Moore, President and CEO of Piedmont Custom Meats We are a USDA-inspected slaughter and processing plant located in Caswell County North Carolina. We offer slaughter, fabrication, custom cutting and packaging for beef, pork, lamb, goat, bison, and ostrich. Additional processing services include fresh sausage in one pound blocks, links, patties and/or breakfast links. Smoked and cooked products include: sausage, bacon (sliced or blocked), fully cooked hot dogs and rendered beef (tallow) and pork fat (lard).Piedmont uses two state-of-the-art rollstock vacuum seal machines for a retail ready presentation. We have multiple double chamber vacuum machines for large primal cuts and bulk food service applications. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495919264760-9DSDOZ35WX9V32OSXUEM/duckett2.jpg 2017_speaker - Dr. Susan K. Duckett, Professor in the Department of Animal and Veterinary Sciences at Clemson University Susan K. Duckett is currently a Professor in the Department of Animal and Veterinary Sciences at Clemson University where she holds The Ernest L. Corley, Jr. Trustees Endowed Chair. She received her B.S. degree in Animal Science from Iowa State University, and M.S. and Ph.D. degrees in Animal Science from Oklahoma State University. She held faculty positions at the University of Idaho and University of Georgia prior to her appointment at Clemson University. Dr. Duckett’s research integrates ruminant nutrition and meat science to alter lipid metabolism, fatty acid composition and palatability of animal products. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927085978-B36W39TJYLY5KSF1U9SQ/149592369298821.jpg 2017_speaker - Casey McKissick: Owner and General Manager of Foothills Meats Casey McKissick is owner and GM of Foothills Deli and Butchery in Black Mountain, NC. He serves as a consultant to NC State University on local and niche meat supply chain issues in addition to Foothills and his private consulting business. Casey is equally at home on the farm as in the processing plant and enjoys working with farmers, meat cutters, chefs and food-service buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496770806765-76ORIYUACASUCUW54DE0/imageedit_45_2276176702.jpg 2017_speaker - Joe Hampton, Back Creek Farm and Research Operations Manager for NCDA's Piedmont Research Station Joe and his wife, Robin Hampton, are first generation farmers and have built their livestock operation from the ground-up since 1981. They own Back Creek Farm in Ulla, North Carolina, where they raise beef and lamb. Joe also works full-time as the Research Operations Manager for the North Carolina Department of Agriculture’s Piedmont Research Station. In addition, Joe served for eight years on the Board of Directors for the American Angus Association and was elected President for 2011, thus far the only North Carolinian to be elected to this prestigious position. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497382012578-B5V7L8MIKB9BT902EC43/Jeff_cropped.jpg 2017_speaker - Dr. Jeff Lehmkuhler: Associate Extension Professor & Extension Beef Cattle Specialist, Department of Animal & Food Sciences, University of Kentucky Dr. Jeff Lehmkuhler provides science-based, practical information related to beef cattle nutrition and management to the beef industry in the state and region allowing individuals to make better informed decisions. Previous research interests involved breed of cattle and supplementation for pasture-based finishing systems. Duties include the following: Develop educational resources & disseminate information; Plan and organize applied research; Collaborate with county-based extension personnel and provide beef-related support; Engage with a team of beef specialists, agents and industry personnel to develop strategies to keep Kentucky’s beef industry economically viable. Dr. Lehmkuhler partners with work colleagues to raise a small number of grass-finished beeves and stocker calves within a rotational grazing system and is a committee member of the American Grassfed Association. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497288355972-7YPB1YZHH5E0GD8QQKF1/Dean-Askew.jpg 2017_speaker - Dean Askew, Beef Network Coordinator for Firsthand Foods Dean Askew, retired Research Operations Manager at NCSU’s Butner Beef Cattle Field Lab had over 31 years of service to NCSU. Dean has been around Beef Cattle and Agricultural Research his entire life. He grew up on the Tidewater Research Station in Plymouth NC where his Father was Livestock Unit Manager. His experiences living on the Research Station led him to NCSU where he graduated from the Ag Institute. Soon after graduation, he began his career with NCSU. Throughout his career, Dean was involved in numerous Beef Cattle Research Projects and oversaw all aspects of raising Beef Cattle at the facility. Dean now serves as Beef Network Coordinator for Firsthand Foods. His new role is to work with FHF producers who produce Pasture-Raised Beef for FHF. “I was blessed to work for NCSU for many years where I was able to learn from a lot of smart people about beef cattle production. These experiences have helped me greatly in my role at FHF. I truly enjoy meeting and working with FHF beef producers. They are great people” said Dean. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497381561040-KIZ2WZOVXD170KQLMU6R/rebecca-500px.jpeg 2017_speaker - Rebecca Thistlethwaite, Author and Program Manager of the Niche Meat Assistance Network I have a passion for all things food and farm related, as well as new sustainable business models that advance equity, ecological integrity, and restore human relationships. I’ve spent the last 17 years in all facets of sustainable agriculture and the food chain: as a farmworker, food retailer, agricultural researcher, educator, business owner, non-profit manager, and consultant to farms of all sizes. Building on the foundation of a B.S. in Natural Resources Management and a M.S. in International Agricultural Development and Agroecology, I have a holistic understanding of the human and ecological dimensions of the food system. One of my more formative professional experiences was working close to seven years at the well-respected farm incubator ALBA in the Salinas Valley of California where I developed and delivered programs for beginning and more experienced growers as Director of Programs. I also ran a successful pastured livestock and poultry farm business called TLC Ranch for six years with my family near Watsonville, CA. More recently I’ve been working as a sustainability and business consultant for NGOs, food manufacturers and family farms, serve as the Program Manager for the Niche Meat Processor Assistance Network (NMPAN) and write for various publications including On Pasture and Local Harvest. My first book, “Farms With A Future: Creating & Growing a Sustainable Farm Business“, a business guide for new and experienced farmers, was published by Chelsea Green Publishing in November 2012 and my second book “The New Livestock Farmer: The Business of Raising and Selling Ethical Meat” was released in June 2015. I live in the beautiful Columbia River Gorge with my little family of four and spend my free time volunteering, trail running, gardening, raising pigs, and fermenting foods. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497549117781-NHQLJO9MZMRDJZ7QUJLR/jill.jpg 2017_speaker - Jill Willett, founder of Coaching for Cooks and Triangle Food Makers Jill Willett is a marketing coach for food entrepreneurs and the founder of Coaching for Cooks. Formerly a food maker and a director of sales and marketing herself, Jill has worked with hundreds of food companies to help them launch or grow their food businesses. She’s also the founder of Triangle Food Makers, a group that brings together local food entrepreneurs, a former blogger, an avid fermenter, and a proud mommy to son, Connor. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497551318153-3DYMKDCOLBNWYW0IZ340/deidre-harmon.jpg 2017_speaker - Deidre D. Harmon PhD Candidate Crop and Soil Sciences Deidre Harmon grew up in Galax, Virginia, a small town nestled in the Blue Ridge Mountains close to the Virginia/North Carolina state line. She was raised on a cow/calf operation where her family had both commercial and purebred Charolais cattle. Deidre received her undergraduate education in Biology from Virginia Commonwealth University. After graduation, she was accepted into a Master of Science program in Animal and Poultry Sciences at Virginia Tech where her research focused on reducing phosphorus excretions from grazing beef cattle and revising management recommendations to producers. In 2014, Deidre started a doctoral program in Crop and Soil Sciences at the University of Georgia and is working on an interdisciplinary project focusing on the evaluation of warm-season annual forages in forage-finishing beef cattle production systems. Her overall graduate training focuses on economical and environmentally sustainable ways to optimize grazing animal production through the use of both annual and perennial forages and other affordable feedstuffs. After her upcoming graduation in July, Deidre has accepted a position with NC State as the new Mountain Livestock Specialist. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1498876351055-ULD64HYLB2PI2ALFI7F8/Tanya_Cauthen.jpg 2017_speaker - Tanya Cauthen, Professional Butcher, Owner and Operator of Belmont Butchery, Richmond, VA Tanya Cauthen worked as a chef at The Red Oak and the Frog and the Redneck before starting her own catering company, Capers Catering which led her to opening her own butcher shop, Belmont Butchery. The focus of the butchery is organic and humanely raised meat. Tanya connects her customers to small family farms and teaches them the value of understanding where food comes from and how it should really taste. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497981329470-B20YN8U2T89T46R8C6MH/heather_crop.jpg 2017_speaker - Heather Sandford of The Piggery: A Farm-To-Table Butcher Shop & Wholesaler Sandford and her husband Brad Marshall work 100 acres in upstate New York, where they typically have 525 to 600 pasture-raised pigs and “harvest” about 30 each week to produce 175 different meat products. Their business, The Piggery, sells bacon, sausage, pate, liverwurst and more through its own butcher shop, open since 2011, and wholesale through 10 regional distributors. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1498183916321-UTXY6ZHXFRD59EO4OG26/owen.jpg 2017_speaker - Owen Lane, Chef, Foothills Meats After cooking in various spots around Richmond for many years, chef / owner Owen Lane and his wife Tiffany opened The Magpie in the city's Carver neighborhood. Described as a "meatetarian" and referred to in some circles as "Richmond's Sausage King.” https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1498875404774-F4BEOT8TLGEIMTGI8JL2/Joe_Cloud.jpg 2017_speaker - Joe Cloud: Managing Partner for T&E Processing Facility In 2007 Joe Cloud joined forces with farmer, author, and food activist Joel Salatin to save one of the few remaining independent, USDA-inspected meat processing plants in the Mid-Atlantic, T&E Meats. Joe and Joel purchased the plant with the goal of serving local farmers who wanted to make their meat products available to local consumers. Prior to making a mid-life career change into sustainable agriculture and the meat business, Joe had a successful career in private consultancy as an urban planner and landscape architect. He is a graduate of Harvard University’s School of Design, and has a strong background in project management. These days, Joe is typically found on-site in Harrisonburg, managing the needs of T&E Meat’s customer base. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1499877369114-CJ37MO7CY9H7RZGZGX4Z/biopic+%281%29.jpg 2017_speaker - Stephen Beasley, NC Department of Agriculture and Consumer Services' Marketing Division, Market News Office Stephen Beasley works with the NC Department of Agriculture and Consumer Services’ Marketing Division as member of their Market News Office. He is the primary reporter responsible for collecting market data and issuing the monthly NC Grass Fed Beef and NC Pasture Raised reports. Stephen graduated NCSU in 1997 with a BS in Animal Science. After spending six months on a corporate swine farm, he returned to the university to join the Lake Wheeler Road Field Labs in 1998. Stephen worked with the Field Labs until 2006, first at the Dairy Educational Unit and then at the Swine Education Unit. In 2006, Stephen joined the Market News Office in Raleigh as the Poultry and Grain reporter. In 2015, his responsibilities were expanded to include the further development of the NC Grass Fed Beef Report. More recently, his responsibilities have expanded even more, at the request of the industry, to include the NC Pasture Raised Lamb, Pork and Poultry reports. Stephen continues to do his best to meet the informational needs of everyone who uses the Market News Service. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500559315718-D0C57434E7556NIK2G3Z/Buren+Lanier.jpg 2017_speaker - Buron Lanier, Piney Woods Farm Buron and Sara Lanier produce apples, peaches and beef cattle at Piney Woods Farm in Burgaw, NC. Buron is a graduate of NC State and has degrees in Animal Science and Agriculture Engineering. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500934890426-T5PG55UQS22YONJZM7TQ/2693a67.jpg 2017_speaker - Derek Washburn, NCSU Derek Wasburn is a NC Farm School Program Associate in the Agricultural and Resource Economics Department https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500574628956-C3FY0PVHBRZZ3IEY8B1P/Matt_LaRoux.jpg 2017_speaker - Mathew LeRoux, Ag Marketing Specialist for the South Central NY Ag Team of Cornell Cooperative Extension Matt works for Cornell Cooperative Extension as Ag. Marketing Specialist. Matt works with a diverse mix of produce and livestock producers in the southern tier of NY. In 2012, Matt started the Finger Lakes Meat Project including the Ithaca Meat Locker in an effort to increase the sales of local meat in bulk quantities.. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500575623813-923ZLK356RHRX7MD7A2F/Ross+flynn.png 2017_speaker - Ross Flynn, Owner and Butcher, Left Bank Butchery Ross Flynn is the head butcher at Left Bank Butchery, a whole-animal butchery in Saxapahaw, NC. Ross began his journey in the meat business working at Braeburn and Cane Creek Farm, learning everything from grazing strategies to carcass qualities. Ross began butchering and making charcuterie at The Eddy Pub in Saxapahaw and, eventually, opened Left Bank Butchery in the same community. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500576821081-QF3WENVXYFDXH9GNV4J2/Jessica+Smith.jpg 2017_speaker - Jessica Smith, President, This Old Farm, Inc. Jessica Smith owns and operates This Old Farm, a meat processing and distribution facility in Colfax, Indiana. This Old Farm's mission is to support the family farm by processing, marketing, and distributing locally raised, wholesome meat, produce, and value-added food. True cost of production takes into account the environment, sustainable farm wages, and value to the customer. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500950364550-JOY8Y0CQZ1EU1G701RAJ/Jimmy+Lee.jpg 2017_speaker - Jimmy Lee, Buxton Hall Barbecue Jimmy Lee is the lead line cook at Buxton Hall Barbecue in Asheville, North Carolina. He was drawn to Buxton Hall because of the restaurant's commitment to local food and all-wood, whole-hog barbecue style. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500950909562-03UOT03C7ZLDQWJEMYW1/Tyler.jpg 2017_speaker - Tyler Schwerzler, Buxton Hall Barbecue Tyler Schwerzler is a line cook at Buxton Hall Barbecue. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500951395303-IFKW520UGZMUQKK0W0ZB/Jonathan+Allen.jpg 2017_speaker - Jonathan Allen, Professor of Food Science, NCSU Dr. Jonathan Allen is the Coordinator of the Nutrition Program and Director of the Graduate Program in Food Science at NC State University. His research interests include Nutrient fortification and bioavailabilit, Globally sustainable food systems, Nutrition education, Diabetes and obesity, Glycemic index, Food toxicology and allergy, Mammary gland biology and lactation, Milk composition, dairy food chemistry, and dairy education. Dr. Allen's teaching activities are in the areas of nutritional biochemistry and lactation, milk, dairy products and nutrition. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500951740326-E9Z63R25D4R1IVI333DQ/debbie.jpg 2017_speaker - Debbie Hamrick, Director of Specialty Crops NC Farm Bureau Federation, Founding Director NewTerrain Debbie Hamrick is the Director of Specialty Crops at the NC Farm Bureau Federation. Specialty crops and subject areas include agritourism, aquaculture; beekeeping/apiculture; Christmas trees; container and field-grown nursery crops; farmers markets; field-grown vegetable crops; greenhouse flowers; greenhouse vegetables; on-farm value added production; orchard fruit and nut crops; organic agriculture; small farms; viticulture and wineries; wild collected and cultured herb crops. She also founded NewTerrain.us, a bimonthly e-newsletter and website produced in conjunction with Ball Publishing. Information from NewTerrain is geared to multiple disciplines, including landscape designers and landscape architects, urban planners, landscape contractors, landscape maintenance companies and plant producers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500953571361-TETK4K7ENKHYNNYML85H/abdul.jpg 2017_speaker - Abdul Chaudhry, Owner of Chaudry Halal Meats, Siler City, NC Chaudhry Halal Meats is a family-run business in central North Carolina that has provided USDA-inspected, halal slaughter and fresh cut processing of beef, goat, and lamb for more than 15 years. Chaudhry processes for about 150 customers, including both farmers and wholesale buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500953601112-EYU1EVB63LTC991IGZL6/Meredith_Leigh.jpg 2017_speaker - Meredith Leigh: Author, Butcher, Food and Farm Specialist Meredith Leigh is a writer, and a food and farming specialist. She has worked as a farmer, butcher, teacher, non-profit executive director, and chef, all in search of realistic solutions for sustainable food. Author of “The Ethical Meat Handbook.” https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500989110127-Y5GYFJG9Y82ZPEPM0D0M/guido.jpg 2017_speaker - Guido van der Hoeven, Senior Lecturer & Extension Specialist, Agricultural and Resource Economics, NC State University Guido van der Hoeven is a Senior Lecturer in Agricultural and Resource Economics at NC State University. As an extension specialist, his current extension responsibilities are to provide resources and program leadership in the areas of taxation, agricultural information systems, estate planning, and farm management. As Director of the Income Tax Schools, Guido van der Hoeven provides leadership to this extension program to benefit taxpayers as well as professional tax preparers in the state of North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500990522030-6P2B68R5A3HA87UYHD5G/bacon.jpg 2017_speaker - Chef Jeff Bacon, Executive Director, Triad Community Kitchen and Providence Restaurant and Catering Chef Jeff Bacon is the Executive Director of Triad Community Kitchen, a culinary training program which provides community members with skills, knowledge and support for securing employment in the food service industry. Bacon is an American Culinary Federation Certified Executive Chef, member of the American Academy of Chefs, and Executive Director of Providence Restaurant in Winston-Salem, North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501001311203-GZAR1DG4ZR2HN0TMEG3X/rhodes.jpg 2017_speaker - Sarah Rhodes, PhD Student, UNC Chapel Hill Sarah Rhodes is a third year PhD student. She works in Jill Stewart's Environmental Health Microbiology Lab at UNC. Sarah is interested in characterizing the relationship between the quality of waste management infrastructure in communities and community health through the use of modeling and molecular techniques. Her research explores the prevalence of antibiotic resistant bacteria of public health concern in communities in close proximity to swine operations. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501001922964-SNZMAWY9OMCI37VF819E/reedy.jpg 2017_speaker - Chris Reedy, Director of Food, Beverage, Natural Products and Industry Training at NC BioNetwork As the Director of Industry Training for Food, Beverage, and Natural Products, Chris Reedy serves as the lead conduit for all activities and projects focused on the Food, Beverage, and Natural Products industries at NC BioNetwork. He provides leadership and administrative oversight for statewide programs and resources to enhance North Carolina’s ability to attract and grow Food, Beverage, and Natural Products companies. Chris Reedy has 7 years of management, training, and production experience in the food, beverage, and natural products industries. He partners with companies to help them better understand food safety, good manufacturing practices and FDA regulatory compliance, and he translates those regulations into workable takeaways for clients. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501002071541-VZUWGUETLS4SCOYUOO87/bonanno.jpg 2017_speaker - Dr. Rich Bonanno, Associate Dean, CALS and Director, NC State Extension Dr. A. Richard Bonanno is the Director of the North Carolina Cooperative Extension Service at NC State University. The NC Cooperative Extension is the university’s largest outreach program, with centers serving every county and the Eastern Band of the Cherokee Indians. Programs focus on agriculture, food and 4-H youth development. Before coming to NC State, Bonanno owned and operated a farm just north of Boston specializing in fresh market vegetables, bedding plants and vegetable transplants. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501007483059-RY68QDHBA2TF3PRS1PQO/Bryan+Blinson.jpg 2017_speaker - Bryan Blinson: Executive Director of the NC Cattlemens Association The North Carolina Cattlemen's Association is your organization which coordinates the promotion of beef and the beef industry. The NCCA, through its membership dues, assists cattlemen in legislative, regulatory, and production issues. The leadership on the Executive Committee of NCCA is made up of cattlemen elected by their peers, who are directors of the Beef Board and the dues and federation division of the National Cattlemen's Beef Association as well as at-large members representing North Carolina State University and the North Carolina Department of Agriculture and Consumer Services. All of these are North Carolina cattle producers who serve to represent you. These, along with the elected officers, make a highly respected organization that functions to serve the cattle industry. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501120662533-QIQCIPFQSMRPBS0MMBEH/Robert+Eaton.JPG 2017_speaker - Robert Eaton; Officer in Charge; USDA, AMS, Livestock, Poultry, and Grain Market News Robert Eaton works for the U.S. Department of Agriculture’s Agricultural Marketing Service in the Livestock, Poultry, and Grain Market News Division. Originally from Washington State he recently moved to Raleigh, NC where he supervises the North and South Carolina Federal and State Market News Programs. He is passionate about agriculture and has a particular interest in the movement towards sustainable agriculture practices and local/regional production. This passion has taken him to East Africa to work on subsistence food security improvement projects and Afghanistan to work on irrigation and trade development projects. He has a Bachelor’s Degree in Economics and Environmental Studies from Western Washington University. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501764663192-IVARIE70B3Y09RSI2ZK3/Laura.jpg 2017_speaker - Chef Laura Hagen, Senior Director, Culinary Innovations National Cattlemen’s Beef Association, A Contractor to the Beef Checkoff Chef Laura is responsible for all Culinary programs at NCBA. She oversees a team of five chefs who manage food production and conduct recipe testing, exploratory labs and food photography. Prior to her current role, Laura was a development manager for Share Our Strength, and an associate and cooking instructor for Williams-Sonoma. Laura spent 14+ years in the automotive industry serving as a marketing/event manager for Ford Motor Company and its associated brands in Dearborn, MI and Irvine, CA. She received a B.A. degree in Communications from Michigan State University, a M.A. degree in Corporate & Organizational Communications from Fairleigh Dickinson University and a culinary degree from Cook Street School of Culinary Arts.   Laura is originally from Michigan, but has lived around the U.S. and traveled extensively. Favorite trips include S. Africa, the Galapagos Islands, the South of France and Northern Italy. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1502115101284-USG979FCVEFLE3IIH0GP/Barry+Strand.jpg 2017_speaker - Chef Barry Strand, Coordinator, Culinary Innovations, National Cattlemen’s Beef Association, A Contractor to the Beef Checkoff Chef Barry is responsible for the Beef Checkoff recipe database and leads staff cooking classes in the Beef It’s What’s For Dinner Culinary Center. Barry was raised on a farm and dairy in Brush, CO. During that time, he showed both beef and dairy cattle, along with other livestock in 4-H. In addition to his culinary experience, Barry also has a Bachelor’s of Science in Health and Exercise Science from Colorado State University. In the kitchen, Barry is interested in developing consumer recipes, food photography, and staying on top of food trends. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1502487622380-IXN808TLH7YX8EG5R29Q/James+Doss.jpg 2017_speaker - Chef James Doss, Executive Chef and Operating Partner of Rx Restaurant and Bar and Pembroke’s in Wilmington, NC Doss is a self-taught chef from eastern North Carolina. His passion for food began while working for his grandmother, Kathryn Williams, at the Dune’s Club in Atlantic Beach. James was raised in Goldsboro and moved to Wilmington to attend UNCW in 1996 where he began a career in the restaurant industry. While in school, he was able to hone his craft working in some of the area’s best kitchens. He left Wilmington in 2010 to work under James Beard Award winner Sean Brock in Charleston, SC at the acclaimed Husk Restaurant. In 2012, James returned home to NC to open Rx Restaurant and Bar in downtown Wilmington. Throughout his years in Wilmington, James has developed several lasting relationships with area and regional food producers. His love for Carolina and Low Country cuisine and for the agriculture and seafood produced in the area led Rx to be a sought after table where you can enjoy some of the South’s best offerings. In 2013, he opened sister restaurant, Pembroke’s, in the Forum near Wrightsville Beach. Both restaurants continue to please diners with their modern approach to locally sourced coastal Southern Cuisine. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1503348796386-FTBADF0ZKTDJU7C8U2KN/Sarah_Campbell2_small.jpg 2017_speaker - Sarah Campbell, Stakeholder Engagement Specialist, Farm Service Agency USDA https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1504707475707-198OZNUFRFP6E42CA1PZ/Picnic_Opening_Web-17_wyatt_dickson.jpg 2017_speaker - Wyatt Dickson, co-owner and Pittmaster, Picnic Durham, Whole Hog BBQ and Seasonal Sides http://www.carolinameatconference.com/new-page daily 0.75 2017-06-07 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496801987277-10BLC84DCDS4M1M0VW2B/image-asset.jpeg New Page https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496802311787-A8ZN67OV2TA0THSPJCAC/image-asset.jpeg New Page https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496802238893-4P39HW20RAV1PFGCEUBW/image-asset.jpeg New Page http://www.carolinameatconference.com/test_new_banner daily 0.75 2017-07-05 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927848212-XMM8HNOY93QGB3EBBV6Z/149592369298821+%286%29.jpg TEST_new_banner - Dr.Loren Cordain, Founder of the Paleo Diet Founder of the Paleo Diet, Dr. Cordain’s research has sparked a worldwide consumer trend, inspiring hundreds of niche meat start-up companies to cite the health benefits of grass produced beef and meat for consumers. Cordain’s scientific publications have examined the nutritional characteristics of worldwide hunter- gatherer diets as well as the nutrient composition of wild plant and animal foods consumed by foraging humans. He has been described as the world’s leading expert on Paleolithic diets and has lectured extensively on the Paleolithic nutrition worldwide. Dr. Cordain is the author of five popular bestselling books including The Paleo Diet. Dr. Loren Cordain is Professor Emeritus of the Department of Health and Exercise Science at Colorado State University in Fort Collins, Colorado. His research emphasis over the past 20 years has focused upon the evolutionary and anthropological basis for diet, health, and well being in modern humans. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495928375029-0LARM15LF7J0UKP0V1UP/149592369298821+%282%29.png TEST_new_banner - Dr. Urvashi Rangan, Ph.D., Scientific investigator, policy decoder, spokesperson and advocate on a wide range of food safety and sustainability issues Dr.Rangan has won three sigma chi delta awards in investigative journalism on food safety and sustainability work (topics: chicken, beef and antibiotic resistance in meat production) and a communication award from the Organic Research Center. Urvashi currently serves as a member of the FDA Food Advisory Commi!ee. She received her Ph.D. in Environmental Health and Toxicology from Johns Hopkins School of Public Health. She resigned from Consumer Reports in August 2016, a$er 17 years of experience, most recently leading the safety and sustainability technical and policy investigative program, for food and non-food (detergent pods, humidifiers, insect repellants, power washers-to name a few). She is currently an independent consultant helping to build alliances and markets for sustainable meat, in particular, grass fed. She is also working on the development of two organizations to provide more powerful accountability and honesty in food labeling and claims of be!er sustainable practices. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923023614-TIR9OVB1T8368S7D3VHW/CraigDeihl_BenWIlliams1.jpg TEST_new_banner - Craig Deihl, Former Executive Chef of Cypress and Artisan Meat Share A devote of locally grown foods and the Sustainable Seafood Initiative, Deihl started the CSA-like Artisan Meat Share in 2009 to help boost the availability of local charcuterie (and offer a helping hand to struggling farmers). From 2009-2013, participants received local charcuterie and local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. In late summer 2014, Artisan Meat Share opened at 33 Spring St., providing a place where guests can enjoy all that AMS has to offer—all the time—including award-winning charcuterie, freshly butchered meat and delicious sandwiches. To date, Deihl has produced over 90 types of charcuterie which have been prepared, stored and cured in-house at Cypress. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923968268-KPMBGYPX3AZ0EI2GP2MT/polcyn.jpg TEST_new_banner - Brian Polcyn, Chef, Author Chef Brian Polcyn. is a noted chef and author of Charcuterie, Salumi and the soon to be published Pates and Terrines. He is an expert on sausages, and his culinary creativity and talent has long been recognized throughout the world. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927455469-YUJZ1Q2P9YWNK867TR2G/149592369298821+%282%29.jpg TEST_new_banner - Dr. Mathew Poore: Extension Livestock Commodity Coordinator, Professor & Extension Ruminant Nutrition Specialist, North Carolina State University   Dr. Poore specializes in livestock production (beef, sheep, goats), forages and byproducts in animal production systems, and nutrition of beef, sheep and goats. Research includes optimum protein, energy and mineral supplementation of forage based diets, digestive interactions between fiber, starch and protein. In addition to his other responsibilities, Dr. Poore is Director of Amazing Grazinga statewide pasture-based livestock educational initiative andserves as Chair of the NCSU Extension Animal Systems. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497317187004-BH67LJ5IWILF4E18QOIY/stevegoff+%282%29.jpg TEST_new_banner - Steve Goff, Brinehaus Meat and Provisions In an industry full of white coats and military organization, it's refreshing to have a little punk thrown in the mix. Steve marches to the beat of his own drum, and continues to create imaginative food with real soul. Currently the head butcher at Standard Foods, Raleigh we can't wait to see what he does with the triangle! https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495928205818-5983VE10JYB65ICHRNRF/149592369298821+%281%29.png TEST_new_banner - Charles Lee Owner and Charcuterier of The American Pig in Asheville, NC Charles is a South Carolina native who grew up helping his mother prepare the family’s nightly dinners. After college, he attended a whole hog breakdown at a local butcher shop, Charles decided to learn more about whole animal butchery. He apprenticed under Craig Deihl and Dominique Chapolard. Then butchered for Hickory Nut Gap Farm prior to opening his own shop, The American Pig, in Asheville, NC. The American Pig utilizes NC pasture raised pork and provides USDA inspected salami, cured meats, and fresh sausage to many of the great restaurants in Asheville. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927546952-CDND8ZA8FTBZ5CXD102H/149592369298821+%284%29.jpg TEST_new_banner - Johnny Rogers, Owner Rogers Cattle Company LLC, Amazing Grazing Program Coordinator Johnny and his wife Sharon own Rogers Cattle Company LLC (RCC) in Roxboro, NC. Currently, RCC raises Red Angus cattle, Katahdin Hair Sheep and forest finished pork. RCC markets cattle and hair sheep as well as pasture raised beef, pork and lamb from the farm and at farmer’s markets. Adaptive grazing techniques are used to optimize livestock performance and forage utilization while improving soil health. In March 2015, Johnny accepted the opportunity to work with the NCSU Amazing Grazing Program. In addition to spending time working with other farmers as they improve their farm resources, Johnny coordinates the Conservation Innovation Grant Project (CIG) focused on “Improving Soil Health on Pasture Based Livestock Farms”. Johnny serves on the board of directors of the NC Forage and Grasslands Council, NC Cattleman’s Association and the Red Angus Association of America. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495928311774-GOJT42W73H06127Z7PZ8/149592369298821+%288%29.jpg TEST_new_banner - Amanda Carter, Owner and General Manager of Cool Hand Meats, Marion, NC Foothills Pilot Plant, LLC (FPP) is located in the foothills of western North Carolina and opened in January 2012 to serve independent poultry and rabbit growers with USDA- and FDA-inspected processing. FPP processes chickens, turkeys, rabbits, and other specialty fowl, for more than 260 farmers. Carter plans to expand Foothills Pilot Plant services to include small ruminants and pigs in the upcoming years. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497982276518-7VSSNARUDXT2GT7MW4Q4/Pete-cropped.png TEST_new_banner - Pete Colman, Vermont Salumi Peter Roscini Colman grew up on Cate Farm, a pioneer of Vermont's organic movement. There, he learned the importance of sustainable farming techniques for supporting healthy people, animals, and communities. As the founder of Vermont Salumi, he proudly continues the tradition of producing great food from great land. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495921238055-3MTCN8PFR58ID1JZSUVK/MiguelCastillo.png TEST_new_banner - Dr. Miguel S Castillo Assistant Professor – Forage & Grassland Management Dr. Castillo was born in Loja, Ecuador, South America. He received his B.S. in Agricultural Science and Animal Production from Zamorano Pan-American School of Agriculture in Honduras, Central America. His M.S. and Ph.D. degrees are in Agronomy with a minor in Soil and Water Science from University of Florida, Gainesville, FL. Dr. Castillo joined the faculty at NCSU in Aug. 2013 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923626626-N5661XAMJYFBQJ9EKQAM/sam_rufus.jpg TEST_new_banner - Sam Suchoff: Owner of Lady Edison meats & The Pig Restaurant in Chapel Hill, NC Lady Edison produces flavorful extra fancy country ham and other cured charcuterie using sustainably raised hogs from the North Carolina Hog Growers Association. The Pig is a barbecue restaurant off Weaver Dairy Road in Chapel Hill, North Carolina that features whole-hog barbecue made with local, pasture-raised, antibiotic and hormone free pork. In addition to working with local pastured hogs and the NC Natural Hog Growers Co-Op, Sam has his hand in all sorts of innovative food projects across the Triangle. In addition to direct marketing his own value-added products, he currently serves at the meat buyer for Weaver St. Market and is a purveyor for fresh and value-added meat to the co-op. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497381765403-0VR6UZYUPNRS0O35VO9D/Dr.Hanson.jpg TEST_new_banner - Dr.Dana Hanson, Extension Specialist and Associate Professor Food, Bioprocessing and Nutrition Science Academic Degrees B.S. (1993) South Dakota State University M.S. (1996) South Dakota State University Ph.D. (2001) University of Nebraska https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927721585-PAV5F7HL8VNN5D534X2Z/149592369298821+%285%29.jpg TEST_new_banner - Dr.Benjamin Chapman PhD Associate Professor and Extension Specialist Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman. - See more at: http://yfcs.cals.ncsu.edu/people/benjamin-chapman-ph-d/#sthash.SgIvLNn4.dpuf https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495929332516-3O11FW35PZG59HM3V0F6/149592369298821+%289%29.jpg TEST_new_banner - Richard Huettman: Processor and Co-owner of Acre Station Acre Station Meat Farm is a family-run business in eastern North Carolina founded in 1977. Acre Station is a USDA inspected, red meat slaughter and processing business that handles pork, beef, sheep, and game. Services include fresh meat cuts and smoked/other value-added processing. Acre Station processes for about 125 customers, including farmers and wholesale buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927431501-VTST7IDUOHCJY8I33R1S/149592369298821+%283%29.jpg TEST_new_banner - Emily Lancaster Moose: Director of Communications and Outreach, A Greener World As Director of Communications and Outreach for A Greener World, Emily Moose works to build consumer awareness of AGW’s leading third-party certifications (Animal Welfare Approved, Certified Grassfed by AGW and Certified Non-GMO by AGW) and provide farmers and ranchers with the highest level of service and support. Emily leads AGW’s outreach team throughout the U.S. and Canada, guiding communications and developing new programs and initiatives within the organization--including AGW’s labeling support, volunteer and membership programs. Emily developed an interest in food, sustainability and agriculture at an early age during summer visits to her cousin’s hog farm in eastern Virginia. She is a graduate of UNC-Asheville and the NC State College of Agriculture and Life Sciences Agricultural Leadership Development Program and is based in rural North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1504724957973-RWJEW70WDCNWAT820HQW/head+shot.jpg TEST_new_banner - Kris Reid, Co-Founder and Executive Director of the Piedmont Culinary Guild Co-founder of the Piedmont Culinary Guild in 2012, Kris Reid currently serves as its Executive Director. A native of Los Angeles, she received her culinary education in Guadalajara, Mexico, from The New School of Cooking in LA and holds two degrees from Johnson & Wales University.Over the last eight years, she has been a passionate local food crusader in The Queen City – serving on the board for Charlotte Mecklenburg County Fruit and Vegetable Coalition, Slow Food Charlotte, and chaired the Food and Beverage Committee for Charlotte Clean and Green. In 2010, Kris was selected to be a Slow Food Delegate to attend Terra Madre in Turin, Italy for her work in community gardens in Charlotte. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923561100-1M1S0QJH3EE4KRNBHW1P/poppy.jpeg TEST_new_banner - Poppy Davis, Program Director, Sustainable Agriculture Education (SAGE), Resource and Policy Consultant, C2C Consulting Poppy Davis is the Program Director for Sustainable Agriculture Education (SAGE). She oversees a number of multi-partner collaborations to develop place-based projects and toolkits for urban-edge agricultural revitalization projects. She also develops and executes new program work providing agriculture-related technical services such as foodshed and agricultural economic viability assessments, implementation plans and business plans. In addition, she provides direct farm business education to beginning farmers and ranchers associated with beginning farmer and rancher projects run by SAGE and SAGE’s partners. She worked eight years at the USDA, most recently as the National Program Leader for Small Farms and Beginning Farmers and Ranchers. Previously she was a California CPA with an emphasis in agricultural enterprises and non-profits. She holds a Juris Doctor from Drake University Law School, a Masters in Journalism from Georgetown, and a BS in Agricultural Economics from the University of California at Davis. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927931880-KTP1TLHFC3CQNGRIARCH/149592369298821.png TEST_new_banner - Diana Rodgers, RD, LDN, NTP, “Real Food” Nutritionist Diana Rodgers, RD, LDN, NTP is a “real food” nutritionist living on a working organic farm near Boston, Massachusetts that runs a vegetable and meat CSA. She is the author of two bestselling cookbooks and runs a clinical nutrition practice. Diana writes and speaks about the intersection of optimal human nutrition, environmental sustainability, animal welfare and social justice. She is also the producer of The Sustainable Dish Podcast, interviewing experts in the environmental and health movement. Her work has been featured in The Los Angeles Times, The Boston Globe, Outside Magazine, Edible Boston and Mother Earth News. She can be found at www.sustainabledish.com https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497983404475-LIF5QIUPJND666YVRLIV/silvana.jpg TEST_new_banner - Silvana Pietrosemoli, Research Associate Animal Science Alternative swine research and extension project https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496260421725-PXELKSFRW6ONIXOCHZ59/149592369298821+%281%29.jpg TEST_new_banner - Cody Hopkins, General Manager and Founding Member of Grass Roots Farmers' Cooperative Cody is an Arkansas native, a farmer, and brings ten years of experience developing and growing pasture to plate meat enterprises. He is a co-founder of Falling Sky Farm and a founding member of Grass Roots Farmers’ Cooperative, a farmer-owned marketing and processing cooperative based in Arkansas. Cody has been the General Manager of Grass Roots since it’s formation in 2014. He has been named a Yoshiyama Young Entrepreneur and was featured in Forbes’s as an “Up and Comer.” Cody has a BA in physics from Hendrix College and—before pursuing his career in agriculture—he taught high school physics and math and worked as a baker. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496584362816-3P5CAPLAJNB40E09ORB7/knauer2.jpg TEST_new_banner - Dr. Mark Knauer, Assistant Professor & Extension Swine Specialist https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496260396345-65SGU4B8H17KOI4KN78L/andy.jpg TEST_new_banner - Andy Shaw, Owner of Cypress Valley Meat Company and Operations Director for Grass Roots Farmers' Cooperative Andy is the owner of Cypress Valley Meat Company and the Operations Director for Grass Roots Farmers’ Cooperative. He has over 20 years of experience in the meat industry. Andy started a small custom processing facility in Vilonia, Arkansas, in 2010 and in less than 16 months, added two additional facilities. The two additional facilities— located in Romance, Arkansas, and Hot Springs, Arkansas—are under USDA federal inspection. In 2016 Andy launched, Natural State Processing, a USDA inspected poultry processing facility in Clinton, AR. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923477602-8PKHXKG21BWUW41TUUWR/Beth-Yongue.jpg TEST_new_banner - Dr.Beth Yongue, State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services Dr. Beth Yongue is the State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services. Agency personnel are responsible for enforcing the laws and regulations designed to protect food safety and ensure that only wholesome meat and poultry products are distributed to the consumer. Dr. Yongue joined the Agency in 1997 as an Area Veterinary Supervisor before becoming the Assistant State Director in 2000. She received her Doctor of Veterinary Medicine degree from North Carolina State University College of Veterinary Medicine, and a Bachelor of Arts degree in French from the University of North Carolina at Chapel Hill. She is licensed to practice veterinary medicine in the State of North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495918956685-EEI4T20QASLQ9NHRFD50/Jeremiah_Jones.jpg TEST_new_banner - Jeremiah Jones: President of the Growers Cooperative “NC Natural Hog Growers Association”, Farmer and Owner of Grassroots Pork Company Jeremiah Jones is the President of the NC Natural Hog Growers Co-Op and owner of GrassRoots Pork Company, an AWA approved, step 4 GAP certified farm located on a 100 acre farm in beautiful Eastern North Carolina. In addition to growing hogs, Jeremiah grows and processes all of the grain fed to the animals on the farm. In 2014, Jeremiah began growing and processing only non-GMO grains and recieved funding for equipment to process soybeans onsite. He offers this processing service to other farmers in the cooperative as there are no other economical alternatives regionally for supplying non-GMO proccessed soybeans. Jeremiah possesses 5 Associate degrees in agriculture from North Carolina State University while Jessica has a Bachelor degree in production agriculture. Jones received the 2010 Glynwood Harvest Award for pioneering sustainable agriculture and exemplary leadership in agriculture. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497627476194-06QTX9TSK75CSV23DOBV/symp-2017-david-quintana.jpg TEST_new_banner - David Quintana, Executive Chef/Instructor Quintana is an Executive Chef and Salami Enthusiast. Formerly, A.O.S Culinary Johnson and Wales University. Chef de Cuisine; Southminster Charlotte, NC; Executive Chef – Four Moons AAA 4 Diamonds, Orangeburg, SC; Executive Chef: Salara Bistro and Dessert Lounge Charlotte, NC. Sous Chef: Salute Ristorante, Charlotte, NC. Apprenticeship WD-50 New York City; Contestant on "Chef Wanted" with Anne Burrell on "Food Network" July 2012; Featured in Columbia Metropolitan 2010;Featured in various Charlotte, NC publications 2008-2013 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495920908797-9ZRVED8EQCK5WPF20SH1/Dunn.jpg TEST_new_banner - Dr. Carolyn Dunn, Professor of Nutrition and Department Head for the Department of Agricultural and Human Sciences at NC State University. Dr. Dunn is a professor of nutrition and department head for the Department of Agricultural and Human Sciences at NC State University. Dr. Dunn has over 25 years of experience in the area of nutrition education. She and colleagues create cutting-edge, nationally acclaimed nutrition education materials including the national award winning Color Me Healthy for children ages four and five. She and colleagues created Eat Smart, Move More, Weigh Less, a 15-week evidence-based weight management program that has reached over 25,000 participants in both in-person and online formats. She is a gubernatorial appointee to the Heart Disease and Stroke Prevention Task Force where she serves as chair of the Primary Prevention Committee. She was the lead author for North Carolina’s Plan to Address Obesity: Healthy Weight and Healthy Communities and is the past chair of Eat Smart, Move More, North Carolina. She is past chair of Eat Smart, Move More North Carolina, a 100-agency coalition that promotes increased opportunities for healthy eating and physical activity wherever people live, learn, earn, play and pray. She is a member of Sigma Xi the scientific research society and the Academy for Outstanding Faculty Engaged in Extension. Carolyn is a nutritionist, foodie, and avid cook. She tries to balance all three of these loves. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495918972524-H49IB9LRF6W52E4Z6VK9/Lee_Menius.jpg TEST_new_banner - Lee Menius: Farmer and Owner of Wild Turkey Farms and Carolina Craft Butchery Lee Menius is owner and operator of Wild Turkey Farms in China Grove, NC. The farm has been in the Menius family for over a century. Wild Turkey Farm offers naturally raised, antibiotic free beef, pork, eggs, chicken, turkey, and vegetables. Their mission is to provide the best high quality, naturally raised products around. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1503942808302-I8C1LJCPZ2ZTR4OTSQAI/Donna+Moore.jpg TEST_new_banner - Donna Moore, President and CEO of Piedmont Custom Meats We are a USDA-inspected slaughter and processing plant located in Caswell County North Carolina. We offer slaughter, fabrication, custom cutting and packaging for beef, pork, lamb, goat, bison, and ostrich. Additional processing services include fresh sausage in one pound blocks, links, patties and/or breakfast links. Smoked and cooked products include: sausage, bacon (sliced or blocked), fully cooked hot dogs and rendered beef (tallow) and pork fat (lard).Piedmont uses two state-of-the-art rollstock vacuum seal machines for a retail ready presentation. We have multiple double chamber vacuum machines for large primal cuts and bulk food service applications. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495919264760-9DSDOZ35WX9V32OSXUEM/duckett2.jpg TEST_new_banner - Dr. Susan K. Duckett, Professor in the Department of Animal and Veterinary Sciences at Clemson University Susan K. Duckett is currently a Professor in the Department of Animal and Veterinary Sciences at Clemson University where she holds The Ernest L. Corley, Jr. Trustees Endowed Chair. She received her B.S. degree in Animal Science from Iowa State University, and M.S. and Ph.D. degrees in Animal Science from Oklahoma State University. She held faculty positions at the University of Idaho and University of Georgia prior to her appointment at Clemson University. Dr. Duckett’s research integrates ruminant nutrition and meat science to alter lipid metabolism, fatty acid composition and palatability of animal products. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927085978-B36W39TJYLY5KSF1U9SQ/149592369298821.jpg TEST_new_banner - Casey McKissick: Owner and General Manager of Foothills Meats Casey McKissick is owner and GM of Foothills Deli and Butchery in Black Mountain, NC. He serves as a consultant to NC State University on local and niche meat supply chain issues in addition to Foothills and his private consulting business. Casey is equally at home on the farm as in the processing plant and enjoys working with farmers, meat cutters, chefs and food-service buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496770806765-76ORIYUACASUCUW54DE0/imageedit_45_2276176702.jpg TEST_new_banner - Joe Hampton, Back Creek Farm and Research Operations Manager for NCDA's Piedmont Research Station Joe and his wife, Robin Hampton, are first generation farmers and have built their livestock operation from the ground-up since 1981. They own Back Creek Farm in Ulla, North Carolina, where they raise beef and lamb. Joe also works full-time as the Research Operations Manager for the North Carolina Department of Agriculture’s Piedmont Research Station. In addition, Joe served for eight years on the Board of Directors for the American Angus Association and was elected President for 2011, thus far the only North Carolinian to be elected to this prestigious position. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497382012578-B5V7L8MIKB9BT902EC43/Jeff_cropped.jpg TEST_new_banner - Dr. Jeff Lehmkuhler: Associate Extension Professor & Extension Beef Cattle Specialist, Department of Animal & Food Sciences, University of Kentucky Dr. Jeff Lehmkuhler provides science-based, practical information related to beef cattle nutrition and management to the beef industry in the state and region allowing individuals to make better informed decisions. Previous research interests involved breed of cattle and supplementation for pasture-based finishing systems. Duties include the following: Develop educational resources & disseminate information; Plan and organize applied research; Collaborate with county-based extension personnel and provide beef-related support; Engage with a team of beef specialists, agents and industry personnel to develop strategies to keep Kentucky’s beef industry economically viable. Dr. Lehmkuhler partners with work colleagues to raise a small number of grass-finished beeves and stocker calves within a rotational grazing system and is a committee member of the American Grassfed Association. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497288355972-7YPB1YZHH5E0GD8QQKF1/Dean-Askew.jpg TEST_new_banner - Dean Askew, Beef Network Coordinator for Firsthand Foods Dean Askew, retired Research Operations Manager at NCSU’s Butner Beef Cattle Field Lab had over 31 years of service to NCSU. Dean has been around Beef Cattle and Agricultural Research his entire life. He grew up on the Tidewater Research Station in Plymouth NC where his Father was Livestock Unit Manager. His experiences living on the Research Station led him to NCSU where he graduated from the Ag Institute. Soon after graduation, he began his career with NCSU. Throughout his career, Dean was involved in numerous Beef Cattle Research Projects and oversaw all aspects of raising Beef Cattle at the facility. Dean now serves as Beef Network Coordinator for Firsthand Foods. His new role is to work with FHF producers who produce Pasture-Raised Beef for FHF. “I was blessed to work for NCSU for many years where I was able to learn from a lot of smart people about beef cattle production. These experiences have helped me greatly in my role at FHF. I truly enjoy meeting and working with FHF beef producers. They are great people” said Dean. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497381561040-KIZ2WZOVXD170KQLMU6R/rebecca-500px.jpeg TEST_new_banner - Rebecca Thistlethwaite, Author and Program Manager of the Niche Meat Assistance Network I have a passion for all things food and farm related, as well as new sustainable business models that advance equity, ecological integrity, and restore human relationships. I’ve spent the last 17 years in all facets of sustainable agriculture and the food chain: as a farmworker, food retailer, agricultural researcher, educator, business owner, non-profit manager, and consultant to farms of all sizes. Building on the foundation of a B.S. in Natural Resources Management and a M.S. in International Agricultural Development and Agroecology, I have a holistic understanding of the human and ecological dimensions of the food system. One of my more formative professional experiences was working close to seven years at the well-respected farm incubator ALBA in the Salinas Valley of California where I developed and delivered programs for beginning and more experienced growers as Director of Programs. I also ran a successful pastured livestock and poultry farm business called TLC Ranch for six years with my family near Watsonville, CA. More recently I’ve been working as a sustainability and business consultant for NGOs, food manufacturers and family farms, serve as the Program Manager for the Niche Meat Processor Assistance Network (NMPAN) and write for various publications including On Pasture and Local Harvest. My first book, “Farms With A Future: Creating & Growing a Sustainable Farm Business“, a business guide for new and experienced farmers, was published by Chelsea Green Publishing in November 2012 and my second book “The New Livestock Farmer: The Business of Raising and Selling Ethical Meat” was released in June 2015. I live in the beautiful Columbia River Gorge with my little family of four and spend my free time volunteering, trail running, gardening, raising pigs, and fermenting foods. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497549117781-NHQLJO9MZMRDJZ7QUJLR/jill.jpg TEST_new_banner - Jill Willett, founder of Coaching for Cooks and Triangle Food Makers Jill Willett is a marketing coach for food entrepreneurs and the founder of Coaching for Cooks. Formerly a food maker and a director of sales and marketing herself, Jill has worked with hundreds of food companies to help them launch or grow their food businesses. She’s also the founder of Triangle Food Makers, a group that brings together local food entrepreneurs, a former blogger, an avid fermenter, and a proud mommy to son, Connor. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497551318153-3DYMKDCOLBNWYW0IZ340/deidre-harmon.jpg TEST_new_banner - Deidre D. Harmon PhD Candidate Crop and Soil Sciences Deidre Harmon grew up in Galax, Virginia, a small town nestled in the Blue Ridge Mountains close to the Virginia/North Carolina state line. She was raised on a cow/calf operation where her family had both commercial and purebred Charolais cattle. Deidre received her undergraduate education in Biology from Virginia Commonwealth University. After graduation, she was accepted into a Master of Science program in Animal and Poultry Sciences at Virginia Tech where her research focused on reducing phosphorus excretions from grazing beef cattle and revising management recommendations to producers. In 2014, Deidre started a doctoral program in Crop and Soil Sciences at the University of Georgia and is working on an interdisciplinary project focusing on the evaluation of warm-season annual forages in forage-finishing beef cattle production systems. Her overall graduate training focuses on economical and environmentally sustainable ways to optimize grazing animal production through the use of both annual and perennial forages and other affordable feedstuffs. After her upcoming graduation in July, Deidre has accepted a position with NC State as the new Mountain Livestock Specialist. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1498876351055-ULD64HYLB2PI2ALFI7F8/Tanya_Cauthen.jpg TEST_new_banner - Tanya Cauthen, Professional Butcher, Owner and Operator of Belmont Butchery, Richmond, VA Tanya Cauthen worked as a chef at The Red Oak and the Frog and the Redneck before starting her own catering company, Capers Catering which led her to opening her own butcher shop, Belmont Butchery. The focus of the butchery is organic and humanely raised meat. Tanya connects her customers to small family farms and teaches them the value of understanding where food comes from and how it should really taste. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497981329470-B20YN8U2T89T46R8C6MH/heather_crop.jpg TEST_new_banner - Heather Sandford of The Piggery: A Farm-To-Table Butcher Shop & Wholesaler Sandford and her husband Brad Marshall work 100 acres in upstate New York, where they typically have 525 to 600 pasture-raised pigs and “harvest” about 30 each week to produce 175 different meat products. Their business, The Piggery, sells bacon, sausage, pate, liverwurst and more through its own butcher shop, open since 2011, and wholesale through 10 regional distributors. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1498183916321-UTXY6ZHXFRD59EO4OG26/owen.jpg TEST_new_banner - Owen Lane, Chef, Foothills Meats After cooking in various spots around Richmond for many years, chef / owner Owen Lane and his wife Tiffany opened The Magpie in the city's Carver neighborhood. Described as a "meatetarian" and referred to in some circles as "Richmond's Sausage King.” https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1498875404774-F4BEOT8TLGEIMTGI8JL2/Joe_Cloud.jpg TEST_new_banner - Joe Cloud: Managing Partner for T&E Processing Facility In 2007 Joe Cloud joined forces with farmer, author, and food activist Joel Salatin to save one of the few remaining independent, USDA-inspected meat processing plants in the Mid-Atlantic, T&E Meats. Joe and Joel purchased the plant with the goal of serving local farmers who wanted to make their meat products available to local consumers. Prior to making a mid-life career change into sustainable agriculture and the meat business, Joe had a successful career in private consultancy as an urban planner and landscape architect. He is a graduate of Harvard University’s School of Design, and has a strong background in project management. These days, Joe is typically found on-site in Harrisonburg, managing the needs of T&E Meat’s customer base. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1499877369114-CJ37MO7CY9H7RZGZGX4Z/biopic+%281%29.jpg TEST_new_banner - Stephen Beasley, NC Department of Agriculture and Consumer Services' Marketing Division, Market News Office Stephen Beasley works with the NC Department of Agriculture and Consumer Services’ Marketing Division as member of their Market News Office. He is the primary reporter responsible for collecting market data and issuing the monthly NC Grass Fed Beef and NC Pasture Raised reports. Stephen graduated NCSU in 1997 with a BS in Animal Science. After spending six months on a corporate swine farm, he returned to the university to join the Lake Wheeler Road Field Labs in 1998. Stephen worked with the Field Labs until 2006, first at the Dairy Educational Unit and then at the Swine Education Unit. In 2006, Stephen joined the Market News Office in Raleigh as the Poultry and Grain reporter. In 2015, his responsibilities were expanded to include the further development of the NC Grass Fed Beef Report. More recently, his responsibilities have expanded even more, at the request of the industry, to include the NC Pasture Raised Lamb, Pork and Poultry reports. Stephen continues to do his best to meet the informational needs of everyone who uses the Market News Service. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500559315718-D0C57434E7556NIK2G3Z/Buren+Lanier.jpg TEST_new_banner - Buron Lanier, Piney Woods Farm Buron and Sara Lanier produce apples, peaches and beef cattle at Piney Woods Farm in Burgaw, NC. Buron is a graduate of NC State and has degrees in Animal Science and Agriculture Engineering. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500934890426-T5PG55UQS22YONJZM7TQ/2693a67.jpg TEST_new_banner - Derek Washburn, NCSU Derek Wasburn is a NC Farm School Program Associate in the Agricultural and Resource Economics Department https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500574628956-C3FY0PVHBRZZ3IEY8B1P/Matt_LaRoux.jpg TEST_new_banner - Mathew LeRoux, Ag Marketing Specialist for the South Central NY Ag Team of Cornell Cooperative Extension Matt works for Cornell Cooperative Extension as Ag. Marketing Specialist. Matt works with a diverse mix of produce and livestock producers in the southern tier of NY. In 2012, Matt started the Finger Lakes Meat Project including the Ithaca Meat Locker in an effort to increase the sales of local meat in bulk quantities.. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500575623813-923ZLK356RHRX7MD7A2F/Ross+flynn.png TEST_new_banner - Ross Flynn, Owner and Butcher, Left Bank Butchery Ross Flynn is the head butcher at Left Bank Butchery, a whole-animal butchery in Saxapahaw, NC. Ross began his journey in the meat business working at Braeburn and Cane Creek Farm, learning everything from grazing strategies to carcass qualities. Ross began butchering and making charcuterie at The Eddy Pub in Saxapahaw and, eventually, opened Left Bank Butchery in the same community. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500576821081-QF3WENVXYFDXH9GNV4J2/Jessica+Smith.jpg TEST_new_banner - Jessica Smith, President, This Old Farm, Inc. Jessica Smith owns and operates This Old Farm, a meat processing and distribution facility in Colfax, Indiana. This Old Farm's mission is to support the family farm by processing, marketing, and distributing locally raised, wholesome meat, produce, and value-added food. True cost of production takes into account the environment, sustainable farm wages, and value to the customer. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500950364550-JOY8Y0CQZ1EU1G701RAJ/Jimmy+Lee.jpg TEST_new_banner - Jimmy Lee, Buxton Hall Barbecue Jimmy Lee is the lead line cook at Buxton Hall Barbecue in Asheville, North Carolina. He was drawn to Buxton Hall because of the restaurant's commitment to local food and all-wood, whole-hog barbecue style. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500950909562-03UOT03C7ZLDQWJEMYW1/Tyler.jpg TEST_new_banner - Tyler Schwerzler, Buxton Hall Barbecue Tyler Schwerzler is a line cook at Buxton Hall Barbecue. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500951395303-IFKW520UGZMUQKK0W0ZB/Jonathan+Allen.jpg TEST_new_banner - Jonathan Allen, Professor of Food Science, NCSU Dr. Jonathan Allen is the Coordinator of the Nutrition Program and Director of the Graduate Program in Food Science at NC State University. His research interests include Nutrient fortification and bioavailabilit, Globally sustainable food systems, Nutrition education, Diabetes and obesity, Glycemic index, Food toxicology and allergy, Mammary gland biology and lactation, Milk composition, dairy food chemistry, and dairy education. Dr. Allen's teaching activities are in the areas of nutritional biochemistry and lactation, milk, dairy products and nutrition. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500951740326-E9Z63R25D4R1IVI333DQ/debbie.jpg TEST_new_banner - Debbie Hamrick, Director of Specialty Crops NC Farm Bureau Federation, Founding Director NewTerrain Debbie Hamrick is the Director of Specialty Crops at the NC Farm Bureau Federation. Specialty crops and subject areas include agritourism, aquaculture; beekeeping/apiculture; Christmas trees; container and field-grown nursery crops; farmers markets; field-grown vegetable crops; greenhouse flowers; greenhouse vegetables; on-farm value added production; orchard fruit and nut crops; organic agriculture; small farms; viticulture and wineries; wild collected and cultured herb crops. She also founded NewTerrain.us, a bimonthly e-newsletter and website produced in conjunction with Ball Publishing. Information from NewTerrain is geared to multiple disciplines, including landscape designers and landscape architects, urban planners, landscape contractors, landscape maintenance companies and plant producers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500953571361-TETK4K7ENKHYNNYML85H/abdul.jpg TEST_new_banner - Abdul Chaudhry, Owner of Chaudry Halal Meats, Siler City, NC Chaudhry Halal Meats is a family-run business in central North Carolina that has provided USDA-inspected, halal slaughter and fresh cut processing of beef, goat, and lamb for more than 15 years. Chaudhry processes for about 150 customers, including both farmers and wholesale buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500953601112-EYU1EVB63LTC991IGZL6/Meredith_Leigh.jpg TEST_new_banner - Meredith Leigh: Author, Butcher, Food and Farm Specialist Meredith Leigh is a writer, and a food and farming specialist. She has worked as a farmer, butcher, teacher, non-profit executive director, and chef, all in search of realistic solutions for sustainable food. Author of “The Ethical Meat Handbook.” https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500989110127-Y5GYFJG9Y82ZPEPM0D0M/guido.jpg TEST_new_banner - Guido van der Hoeven, Senior Lecturer & Extension Specialist, Agricultural and Resource Economics, NC State University Guido van der Hoeven is a Senior Lecturer in Agricultural and Resource Economics at NC State University. As an extension specialist, his current extension responsibilities are to provide resources and program leadership in the areas of taxation, agricultural information systems, estate planning, and farm management. As Director of the Income Tax Schools, Guido van der Hoeven provides leadership to this extension program to benefit taxpayers as well as professional tax preparers in the state of North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500990522030-6P2B68R5A3HA87UYHD5G/bacon.jpg TEST_new_banner - Chef Jeff Bacon, Executive Director, Triad Community Kitchen and Providence Restaurant and Catering Chef Jeff Bacon is the Executive Director of Triad Community Kitchen, a culinary training program which provides community members with skills, knowledge and support for securing employment in the food service industry. Bacon is an American Culinary Federation Certified Executive Chef, member of the American Academy of Chefs, and Executive Director of Providence Restaurant in Winston-Salem, North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501001311203-GZAR1DG4ZR2HN0TMEG3X/rhodes.jpg TEST_new_banner - Sarah Rhodes, PhD Student, UNC Chapel Hill Sarah Rhodes is a third year PhD student. She works in Jill Stewart's Environmental Health Microbiology Lab at UNC. Sarah is interested in characterizing the relationship between the quality of waste management infrastructure in communities and community health through the use of modeling and molecular techniques. Her research explores the prevalence of antibiotic resistant bacteria of public health concern in communities in close proximity to swine operations. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501001922964-SNZMAWY9OMCI37VF819E/reedy.jpg TEST_new_banner - Chris Reedy, Director of Food, Beverage, Natural Products and Industry Training at NC BioNetwork As the Director of Industry Training for Food, Beverage, and Natural Products, Chris Reedy serves as the lead conduit for all activities and projects focused on the Food, Beverage, and Natural Products industries at NC BioNetwork. He provides leadership and administrative oversight for statewide programs and resources to enhance North Carolina’s ability to attract and grow Food, Beverage, and Natural Products companies. Chris Reedy has 7 years of management, training, and production experience in the food, beverage, and natural products industries. He partners with companies to help them better understand food safety, good manufacturing practices and FDA regulatory compliance, and he translates those regulations into workable takeaways for clients. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501002071541-VZUWGUETLS4SCOYUOO87/bonanno.jpg TEST_new_banner - Dr. Rich Bonanno, Associate Dean, CALS and Director, NC State Extension Dr. A. Richard Bonanno is the Director of the North Carolina Cooperative Extension Service at NC State University. The NC Cooperative Extension is the university’s largest outreach program, with centers serving every county and the Eastern Band of the Cherokee Indians. Programs focus on agriculture, food and 4-H youth development. Before coming to NC State, Bonanno owned and operated a farm just north of Boston specializing in fresh market vegetables, bedding plants and vegetable transplants. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501007483059-RY68QDHBA2TF3PRS1PQO/Bryan+Blinson.jpg TEST_new_banner - Bryan Blinson: Executive Director of the NC Cattlemens Association The North Carolina Cattlemen's Association is your organization which coordinates the promotion of beef and the beef industry. The NCCA, through its membership dues, assists cattlemen in legislative, regulatory, and production issues. The leadership on the Executive Committee of NCCA is made up of cattlemen elected by their peers, who are directors of the Beef Board and the dues and federation division of the National Cattlemen's Beef Association as well as at-large members representing North Carolina State University and the North Carolina Department of Agriculture and Consumer Services. All of these are North Carolina cattle producers who serve to represent you. These, along with the elected officers, make a highly respected organization that functions to serve the cattle industry. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501120662533-QIQCIPFQSMRPBS0MMBEH/Robert+Eaton.JPG TEST_new_banner - Robert Eaton; Officer in Charge; USDA, AMS, Livestock, Poultry, and Grain Market News Robert Eaton works for the U.S. Department of Agriculture’s Agricultural Marketing Service in the Livestock, Poultry, and Grain Market News Division. Originally from Washington State he recently moved to Raleigh, NC where he supervises the North and South Carolina Federal and State Market News Programs. He is passionate about agriculture and has a particular interest in the movement towards sustainable agriculture practices and local/regional production. This passion has taken him to East Africa to work on subsistence food security improvement projects and Afghanistan to work on irrigation and trade development projects. He has a Bachelor’s Degree in Economics and Environmental Studies from Western Washington University. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501764663192-IVARIE70B3Y09RSI2ZK3/Laura.jpg TEST_new_banner - Chef Laura Hagen, Senior Director, Culinary Innovations National Cattlemen’s Beef Association, A Contractor to the Beef Checkoff Chef Laura is responsible for all Culinary programs at NCBA. She oversees a team of five chefs who manage food production and conduct recipe testing, exploratory labs and food photography. Prior to her current role, Laura was a development manager for Share Our Strength, and an associate and cooking instructor for Williams-Sonoma. Laura spent 14+ years in the automotive industry serving as a marketing/event manager for Ford Motor Company and its associated brands in Dearborn, MI and Irvine, CA. She received a B.A. degree in Communications from Michigan State University, a M.A. degree in Corporate & Organizational Communications from Fairleigh Dickinson University and a culinary degree from Cook Street School of Culinary Arts.   Laura is originally from Michigan, but has lived around the U.S. and traveled extensively. Favorite trips include S. Africa, the Galapagos Islands, the South of France and Northern Italy. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1502115101284-USG979FCVEFLE3IIH0GP/Barry+Strand.jpg TEST_new_banner - Chef Barry Strand, Coordinator, Culinary Innovations, National Cattlemen’s Beef Association, A Contractor to the Beef Checkoff Chef Barry is responsible for the Beef Checkoff recipe database and leads staff cooking classes in the Beef It’s What’s For Dinner Culinary Center. Barry was raised on a farm and dairy in Brush, CO. During that time, he showed both beef and dairy cattle, along with other livestock in 4-H. In addition to his culinary experience, Barry also has a Bachelor’s of Science in Health and Exercise Science from Colorado State University. In the kitchen, Barry is interested in developing consumer recipes, food photography, and staying on top of food trends. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1502487622380-IXN808TLH7YX8EG5R29Q/James+Doss.jpg TEST_new_banner - Chef James Doss, Executive Chef and Operating Partner of Rx Restaurant and Bar and Pembroke’s in Wilmington, NC Doss is a self-taught chef from eastern North Carolina. His passion for food began while working for his grandmother, Kathryn Williams, at the Dune’s Club in Atlantic Beach. James was raised in Goldsboro and moved to Wilmington to attend UNCW in 1996 where he began a career in the restaurant industry. While in school, he was able to hone his craft working in some of the area’s best kitchens. He left Wilmington in 2010 to work under James Beard Award winner Sean Brock in Charleston, SC at the acclaimed Husk Restaurant. In 2012, James returned home to NC to open Rx Restaurant and Bar in downtown Wilmington. Throughout his years in Wilmington, James has developed several lasting relationships with area and regional food producers. His love for Carolina and Low Country cuisine and for the agriculture and seafood produced in the area led Rx to be a sought after table where you can enjoy some of the South’s best offerings. In 2013, he opened sister restaurant, Pembroke’s, in the Forum near Wrightsville Beach. Both restaurants continue to please diners with their modern approach to locally sourced coastal Southern Cuisine. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1503348796386-FTBADF0ZKTDJU7C8U2KN/Sarah_Campbell2_small.jpg TEST_new_banner - Sarah Campbell, Stakeholder Engagement Specialist, Farm Service Agency USDA https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1504707475707-198OZNUFRFP6E42CA1PZ/Picnic_Opening_Web-17_wyatt_dickson.jpg TEST_new_banner - Wyatt Dickson, co-owner and Pittmaster, Picnic Durham, Whole Hog BBQ and Seasonal Sides https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1499269104304-KWX2G3DAOX0ZDIE2A7QR/Header_960px-01.jpg TEST_new_banner http://www.carolinameatconference.com/new-page-1 daily 0.75 2017-08-06 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927848212-XMM8HNOY93QGB3EBBV6Z/149592369298821+%286%29.jpg New Page - Dr.Loren Cordain, Founder of the Paleo Diet Founder of the Paleo Diet, Dr. Cordain’s research has sparked a worldwide consumer trend, inspiring hundreds of niche meat start-up companies to cite the health benefits of grass produced beef and meat for consumers. Cordain’s scientific publications have examined the nutritional characteristics of worldwide hunter- gatherer diets as well as the nutrient composition of wild plant and animal foods consumed by foraging humans. He has been described as the world’s leading expert on Paleolithic diets and has lectured extensively on the Paleolithic nutrition worldwide. Dr. Cordain is the author of five popular bestselling books including The Paleo Diet. Dr. Loren Cordain is Professor Emeritus of the Department of Health and Exercise Science at Colorado State University in Fort Collins, Colorado. His research emphasis over the past 20 years has focused upon the evolutionary and anthropological basis for diet, health, and well being in modern humans. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495928375029-0LARM15LF7J0UKP0V1UP/149592369298821+%282%29.png New Page - Dr. Urvashi Rangan, Ph.D., Scientific investigator, policy decoder, spokesperson and advocate on a wide range of food safety and sustainability issues Dr.Rangan has won three sigma chi delta awards in investigative journalism on food safety and sustainability work (topics: chicken, beef and antibiotic resistance in meat production) and a communication award from the Organic Research Center. Urvashi currently serves as a member of the FDA Food Advisory Commi!ee. She received her Ph.D. in Environmental Health and Toxicology from Johns Hopkins School of Public Health. She resigned from Consumer Reports in August 2016, a$er 17 years of experience, most recently leading the safety and sustainability technical and policy investigative program, for food and non-food (detergent pods, humidifiers, insect repellants, power washers-to name a few). She is currently an independent consultant helping to build alliances and markets for sustainable meat, in particular, grass fed. She is also working on the development of two organizations to provide more powerful accountability and honesty in food labeling and claims of be!er sustainable practices. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923023614-TIR9OVB1T8368S7D3VHW/CraigDeihl_BenWIlliams1.jpg New Page - Craig Deihl, Former Executive Chef of Cypress and Artisan Meat Share A devote of locally grown foods and the Sustainable Seafood Initiative, Deihl started the CSA-like Artisan Meat Share in 2009 to help boost the availability of local charcuterie (and offer a helping hand to struggling farmers). From 2009-2013, participants received local charcuterie and local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. In late summer 2014, Artisan Meat Share opened at 33 Spring St., providing a place where guests can enjoy all that AMS has to offer—all the time—including award-winning charcuterie, freshly butchered meat and delicious sandwiches. To date, Deihl has produced over 90 types of charcuterie which have been prepared, stored and cured in-house at Cypress. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923968268-KPMBGYPX3AZ0EI2GP2MT/polcyn.jpg New Page - Brian Polcyn, Chef, Author Chef Brian Polcyn. is a noted chef and author of Charcuterie, Salumi and the soon to be published Pates and Terrines. He is an expert on sausages, and his culinary creativity and talent has long been recognized throughout the world. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927455469-YUJZ1Q2P9YWNK867TR2G/149592369298821+%282%29.jpg New Page - Dr. Mathew Poore: Extension Livestock Commodity Coordinator, Professor & Extension Ruminant Nutrition Specialist, North Carolina State University   Dr. Poore specializes in livestock production (beef, sheep, goats), forages and byproducts in animal production systems, and nutrition of beef, sheep and goats. Research includes optimum protein, energy and mineral supplementation of forage based diets, digestive interactions between fiber, starch and protein. In addition to his other responsibilities, Dr. Poore is Director of Amazing Grazinga statewide pasture-based livestock educational initiative andserves as Chair of the NCSU Extension Animal Systems. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497317187004-BH67LJ5IWILF4E18QOIY/stevegoff+%282%29.jpg New Page - Steve Goff, Brinehaus Meat and Provisions In an industry full of white coats and military organization, it's refreshing to have a little punk thrown in the mix. Steve marches to the beat of his own drum, and continues to create imaginative food with real soul. Currently the head butcher at Standard Foods, Raleigh we can't wait to see what he does with the triangle! https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495928205818-5983VE10JYB65ICHRNRF/149592369298821+%281%29.png New Page - Charles Lee Owner and Charcuterier of The American Pig in Asheville, NC Charles is a South Carolina native who grew up helping his mother prepare the family’s nightly dinners. After college, he attended a whole hog breakdown at a local butcher shop, Charles decided to learn more about whole animal butchery. He apprenticed under Craig Deihl and Dominique Chapolard. Then butchered for Hickory Nut Gap Farm prior to opening his own shop, The American Pig, in Asheville, NC. The American Pig utilizes NC pasture raised pork and provides USDA inspected salami, cured meats, and fresh sausage to many of the great restaurants in Asheville. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927546952-CDND8ZA8FTBZ5CXD102H/149592369298821+%284%29.jpg New Page - Johnny Rogers, Owner Rogers Cattle Company LLC, Amazing Grazing Program Coordinator Johnny and his wife Sharon own Rogers Cattle Company LLC (RCC) in Roxboro, NC. Currently, RCC raises Red Angus cattle, Katahdin Hair Sheep and forest finished pork. RCC markets cattle and hair sheep as well as pasture raised beef, pork and lamb from the farm and at farmer’s markets. Adaptive grazing techniques are used to optimize livestock performance and forage utilization while improving soil health. In March 2015, Johnny accepted the opportunity to work with the NCSU Amazing Grazing Program. In addition to spending time working with other farmers as they improve their farm resources, Johnny coordinates the Conservation Innovation Grant Project (CIG) focused on “Improving Soil Health on Pasture Based Livestock Farms”. Johnny serves on the board of directors of the NC Forage and Grasslands Council, NC Cattleman’s Association and the Red Angus Association of America. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495928311774-GOJT42W73H06127Z7PZ8/149592369298821+%288%29.jpg New Page - Amanda Carter, Owner and General Manager of Cool Hand Meats, Marion, NC Foothills Pilot Plant, LLC (FPP) is located in the foothills of western North Carolina and opened in January 2012 to serve independent poultry and rabbit growers with USDA- and FDA-inspected processing. FPP processes chickens, turkeys, rabbits, and other specialty fowl, for more than 260 farmers. Carter plans to expand Foothills Pilot Plant services to include small ruminants and pigs in the upcoming years. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497982276518-7VSSNARUDXT2GT7MW4Q4/Pete-cropped.png New Page - Pete Colman, Vermont Salumi Peter Roscini Colman grew up on Cate Farm, a pioneer of Vermont's organic movement. There, he learned the importance of sustainable farming techniques for supporting healthy people, animals, and communities. As the founder of Vermont Salumi, he proudly continues the tradition of producing great food from great land. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495921238055-3MTCN8PFR58ID1JZSUVK/MiguelCastillo.png New Page - Dr. Miguel S Castillo Assistant Professor – Forage & Grassland Management Dr. Castillo was born in Loja, Ecuador, South America. He received his B.S. in Agricultural Science and Animal Production from Zamorano Pan-American School of Agriculture in Honduras, Central America. His M.S. and Ph.D. degrees are in Agronomy with a minor in Soil and Water Science from University of Florida, Gainesville, FL. Dr. Castillo joined the faculty at NCSU in Aug. 2013 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923626626-N5661XAMJYFBQJ9EKQAM/sam_rufus.jpg New Page - Sam Suchoff: Owner of Lady Edison meats & The Pig Restaurant in Chapel Hill, NC Lady Edison produces flavorful extra fancy country ham and other cured charcuterie using sustainably raised hogs from the North Carolina Hog Growers Association. The Pig is a barbecue restaurant off Weaver Dairy Road in Chapel Hill, North Carolina that features whole-hog barbecue made with local, pasture-raised, antibiotic and hormone free pork. In addition to working with local pastured hogs and the NC Natural Hog Growers Co-Op, Sam has his hand in all sorts of innovative food projects across the Triangle. In addition to direct marketing his own value-added products, he currently serves at the meat buyer for Weaver St. Market and is a purveyor for fresh and value-added meat to the co-op. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497381765403-0VR6UZYUPNRS0O35VO9D/Dr.Hanson.jpg New Page - Dr.Dana Hanson, Extension Specialist and Associate Professor Food, Bioprocessing and Nutrition Science Academic Degrees B.S. (1993) South Dakota State University M.S. (1996) South Dakota State University Ph.D. (2001) University of Nebraska https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927721585-PAV5F7HL8VNN5D534X2Z/149592369298821+%285%29.jpg New Page - Dr.Benjamin Chapman PhD Associate Professor and Extension Specialist Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman. - See more at: http://yfcs.cals.ncsu.edu/people/benjamin-chapman-ph-d/#sthash.SgIvLNn4.dpuf https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495929332516-3O11FW35PZG59HM3V0F6/149592369298821+%289%29.jpg New Page - Richard Huettman: Processor and Co-owner of Acre Station Acre Station Meat Farm is a family-run business in eastern North Carolina founded in 1977. Acre Station is a USDA inspected, red meat slaughter and processing business that handles pork, beef, sheep, and game. Services include fresh meat cuts and smoked/other value-added processing. Acre Station processes for about 125 customers, including farmers and wholesale buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927431501-VTST7IDUOHCJY8I33R1S/149592369298821+%283%29.jpg New Page - Emily Lancaster Moose: Director of Communications and Outreach, A Greener World As Director of Communications and Outreach for A Greener World, Emily Moose works to build consumer awareness of AGW’s leading third-party certifications (Animal Welfare Approved, Certified Grassfed by AGW and Certified Non-GMO by AGW) and provide farmers and ranchers with the highest level of service and support. Emily leads AGW’s outreach team throughout the U.S. and Canada, guiding communications and developing new programs and initiatives within the organization--including AGW’s labeling support, volunteer and membership programs. Emily developed an interest in food, sustainability and agriculture at an early age during summer visits to her cousin’s hog farm in eastern Virginia. She is a graduate of UNC-Asheville and the NC State College of Agriculture and Life Sciences Agricultural Leadership Development Program and is based in rural North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1504724957973-RWJEW70WDCNWAT820HQW/head+shot.jpg New Page - Kris Reid, Co-Founder and Executive Director of the Piedmont Culinary Guild Co-founder of the Piedmont Culinary Guild in 2012, Kris Reid currently serves as its Executive Director. A native of Los Angeles, she received her culinary education in Guadalajara, Mexico, from The New School of Cooking in LA and holds two degrees from Johnson & Wales University.Over the last eight years, she has been a passionate local food crusader in The Queen City – serving on the board for Charlotte Mecklenburg County Fruit and Vegetable Coalition, Slow Food Charlotte, and chaired the Food and Beverage Committee for Charlotte Clean and Green. In 2010, Kris was selected to be a Slow Food Delegate to attend Terra Madre in Turin, Italy for her work in community gardens in Charlotte. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923561100-1M1S0QJH3EE4KRNBHW1P/poppy.jpeg New Page - Poppy Davis, Program Director, Sustainable Agriculture Education (SAGE), Resource and Policy Consultant, C2C Consulting Poppy Davis is the Program Director for Sustainable Agriculture Education (SAGE). She oversees a number of multi-partner collaborations to develop place-based projects and toolkits for urban-edge agricultural revitalization projects. She also develops and executes new program work providing agriculture-related technical services such as foodshed and agricultural economic viability assessments, implementation plans and business plans. In addition, she provides direct farm business education to beginning farmers and ranchers associated with beginning farmer and rancher projects run by SAGE and SAGE’s partners. She worked eight years at the USDA, most recently as the National Program Leader for Small Farms and Beginning Farmers and Ranchers. Previously she was a California CPA with an emphasis in agricultural enterprises and non-profits. She holds a Juris Doctor from Drake University Law School, a Masters in Journalism from Georgetown, and a BS in Agricultural Economics from the University of California at Davis. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927931880-KTP1TLHFC3CQNGRIARCH/149592369298821.png New Page - Diana Rodgers, RD, LDN, NTP, “Real Food” Nutritionist Diana Rodgers, RD, LDN, NTP is a “real food” nutritionist living on a working organic farm near Boston, Massachusetts that runs a vegetable and meat CSA. She is the author of two bestselling cookbooks and runs a clinical nutrition practice. Diana writes and speaks about the intersection of optimal human nutrition, environmental sustainability, animal welfare and social justice. She is also the producer of The Sustainable Dish Podcast, interviewing experts in the environmental and health movement. Her work has been featured in The Los Angeles Times, The Boston Globe, Outside Magazine, Edible Boston and Mother Earth News. She can be found at www.sustainabledish.com https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497983404475-LIF5QIUPJND666YVRLIV/silvana.jpg New Page - Silvana Pietrosemoli, Research Associate Animal Science Alternative swine research and extension project https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496260421725-PXELKSFRW6ONIXOCHZ59/149592369298821+%281%29.jpg New Page - Cody Hopkins, General Manager and Founding Member of Grass Roots Farmers' Cooperative Cody is an Arkansas native, a farmer, and brings ten years of experience developing and growing pasture to plate meat enterprises. He is a co-founder of Falling Sky Farm and a founding member of Grass Roots Farmers’ Cooperative, a farmer-owned marketing and processing cooperative based in Arkansas. Cody has been the General Manager of Grass Roots since it’s formation in 2014. He has been named a Yoshiyama Young Entrepreneur and was featured in Forbes’s as an “Up and Comer.” Cody has a BA in physics from Hendrix College and—before pursuing his career in agriculture—he taught high school physics and math and worked as a baker. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496584362816-3P5CAPLAJNB40E09ORB7/knauer2.jpg New Page - Dr. Mark Knauer, Assistant Professor & Extension Swine Specialist https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496260396345-65SGU4B8H17KOI4KN78L/andy.jpg New Page - Andy Shaw, Owner of Cypress Valley Meat Company and Operations Director for Grass Roots Farmers' Cooperative Andy is the owner of Cypress Valley Meat Company and the Operations Director for Grass Roots Farmers’ Cooperative. He has over 20 years of experience in the meat industry. Andy started a small custom processing facility in Vilonia, Arkansas, in 2010 and in less than 16 months, added two additional facilities. The two additional facilities— located in Romance, Arkansas, and Hot Springs, Arkansas—are under USDA federal inspection. In 2016 Andy launched, Natural State Processing, a USDA inspected poultry processing facility in Clinton, AR. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495923477602-8PKHXKG21BWUW41TUUWR/Beth-Yongue.jpg New Page - Dr.Beth Yongue, State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services Dr. Beth Yongue is the State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services. Agency personnel are responsible for enforcing the laws and regulations designed to protect food safety and ensure that only wholesome meat and poultry products are distributed to the consumer. Dr. Yongue joined the Agency in 1997 as an Area Veterinary Supervisor before becoming the Assistant State Director in 2000. She received her Doctor of Veterinary Medicine degree from North Carolina State University College of Veterinary Medicine, and a Bachelor of Arts degree in French from the University of North Carolina at Chapel Hill. She is licensed to practice veterinary medicine in the State of North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495918956685-EEI4T20QASLQ9NHRFD50/Jeremiah_Jones.jpg New Page - Jeremiah Jones: President of the Growers Cooperative “NC Natural Hog Growers Association”, Farmer and Owner of Grassroots Pork Company Jeremiah Jones is the President of the NC Natural Hog Growers Co-Op and owner of GrassRoots Pork Company, an AWA approved, step 4 GAP certified farm located on a 100 acre farm in beautiful Eastern North Carolina. In addition to growing hogs, Jeremiah grows and processes all of the grain fed to the animals on the farm. In 2014, Jeremiah began growing and processing only non-GMO grains and recieved funding for equipment to process soybeans onsite. He offers this processing service to other farmers in the cooperative as there are no other economical alternatives regionally for supplying non-GMO proccessed soybeans. Jeremiah possesses 5 Associate degrees in agriculture from North Carolina State University while Jessica has a Bachelor degree in production agriculture. Jones received the 2010 Glynwood Harvest Award for pioneering sustainable agriculture and exemplary leadership in agriculture. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497627476194-06QTX9TSK75CSV23DOBV/symp-2017-david-quintana.jpg New Page - David Quintana, Executive Chef/Instructor Quintana is an Executive Chef and Salami Enthusiast. Formerly, A.O.S Culinary Johnson and Wales University. Chef de Cuisine; Southminster Charlotte, NC; Executive Chef – Four Moons AAA 4 Diamonds, Orangeburg, SC; Executive Chef: Salara Bistro and Dessert Lounge Charlotte, NC. Sous Chef: Salute Ristorante, Charlotte, NC. Apprenticeship WD-50 New York City; Contestant on "Chef Wanted" with Anne Burrell on "Food Network" July 2012; Featured in Columbia Metropolitan 2010;Featured in various Charlotte, NC publications 2008-2013 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495920908797-9ZRVED8EQCK5WPF20SH1/Dunn.jpg New Page - Dr. Carolyn Dunn, Professor of Nutrition and Department Head for the Department of Agricultural and Human Sciences at NC State University. Dr. Dunn is a professor of nutrition and department head for the Department of Agricultural and Human Sciences at NC State University. Dr. Dunn has over 25 years of experience in the area of nutrition education. She and colleagues create cutting-edge, nationally acclaimed nutrition education materials including the national award winning Color Me Healthy for children ages four and five. She and colleagues created Eat Smart, Move More, Weigh Less, a 15-week evidence-based weight management program that has reached over 25,000 participants in both in-person and online formats. She is a gubernatorial appointee to the Heart Disease and Stroke Prevention Task Force where she serves as chair of the Primary Prevention Committee. She was the lead author for North Carolina’s Plan to Address Obesity: Healthy Weight and Healthy Communities and is the past chair of Eat Smart, Move More, North Carolina. She is past chair of Eat Smart, Move More North Carolina, a 100-agency coalition that promotes increased opportunities for healthy eating and physical activity wherever people live, learn, earn, play and pray. She is a member of Sigma Xi the scientific research society and the Academy for Outstanding Faculty Engaged in Extension. Carolyn is a nutritionist, foodie, and avid cook. She tries to balance all three of these loves. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495918972524-H49IB9LRF6W52E4Z6VK9/Lee_Menius.jpg New Page - Lee Menius: Farmer and Owner of Wild Turkey Farms and Carolina Craft Butchery Lee Menius is owner and operator of Wild Turkey Farms in China Grove, NC. The farm has been in the Menius family for over a century. Wild Turkey Farm offers naturally raised, antibiotic free beef, pork, eggs, chicken, turkey, and vegetables. Their mission is to provide the best high quality, naturally raised products around. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1503942808302-I8C1LJCPZ2ZTR4OTSQAI/Donna+Moore.jpg New Page - Donna Moore, President and CEO of Piedmont Custom Meats We are a USDA-inspected slaughter and processing plant located in Caswell County North Carolina. We offer slaughter, fabrication, custom cutting and packaging for beef, pork, lamb, goat, bison, and ostrich. Additional processing services include fresh sausage in one pound blocks, links, patties and/or breakfast links. Smoked and cooked products include: sausage, bacon (sliced or blocked), fully cooked hot dogs and rendered beef (tallow) and pork fat (lard).Piedmont uses two state-of-the-art rollstock vacuum seal machines for a retail ready presentation. We have multiple double chamber vacuum machines for large primal cuts and bulk food service applications. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495919264760-9DSDOZ35WX9V32OSXUEM/duckett2.jpg New Page - Dr. Susan K. Duckett, Professor in the Department of Animal and Veterinary Sciences at Clemson University Susan K. Duckett is currently a Professor in the Department of Animal and Veterinary Sciences at Clemson University where she holds The Ernest L. Corley, Jr. Trustees Endowed Chair. She received her B.S. degree in Animal Science from Iowa State University, and M.S. and Ph.D. degrees in Animal Science from Oklahoma State University. She held faculty positions at the University of Idaho and University of Georgia prior to her appointment at Clemson University. Dr. Duckett’s research integrates ruminant nutrition and meat science to alter lipid metabolism, fatty acid composition and palatability of animal products. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1495927085978-B36W39TJYLY5KSF1U9SQ/149592369298821.jpg New Page - Casey McKissick: Owner and General Manager of Foothills Meats Casey McKissick is owner and GM of Foothills Deli and Butchery in Black Mountain, NC. He serves as a consultant to NC State University on local and niche meat supply chain issues in addition to Foothills and his private consulting business. Casey is equally at home on the farm as in the processing plant and enjoys working with farmers, meat cutters, chefs and food-service buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1496770806765-76ORIYUACASUCUW54DE0/imageedit_45_2276176702.jpg New Page - Joe Hampton, Back Creek Farm and Research Operations Manager for NCDA's Piedmont Research Station Joe and his wife, Robin Hampton, are first generation farmers and have built their livestock operation from the ground-up since 1981. They own Back Creek Farm in Ulla, North Carolina, where they raise beef and lamb. Joe also works full-time as the Research Operations Manager for the North Carolina Department of Agriculture’s Piedmont Research Station. In addition, Joe served for eight years on the Board of Directors for the American Angus Association and was elected President for 2011, thus far the only North Carolinian to be elected to this prestigious position. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497382012578-B5V7L8MIKB9BT902EC43/Jeff_cropped.jpg New Page - Dr. Jeff Lehmkuhler: Associate Extension Professor & Extension Beef Cattle Specialist, Department of Animal & Food Sciences, University of Kentucky Dr. Jeff Lehmkuhler provides science-based, practical information related to beef cattle nutrition and management to the beef industry in the state and region allowing individuals to make better informed decisions. Previous research interests involved breed of cattle and supplementation for pasture-based finishing systems. Duties include the following: Develop educational resources & disseminate information; Plan and organize applied research; Collaborate with county-based extension personnel and provide beef-related support; Engage with a team of beef specialists, agents and industry personnel to develop strategies to keep Kentucky’s beef industry economically viable. Dr. Lehmkuhler partners with work colleagues to raise a small number of grass-finished beeves and stocker calves within a rotational grazing system and is a committee member of the American Grassfed Association. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497288355972-7YPB1YZHH5E0GD8QQKF1/Dean-Askew.jpg New Page - Dean Askew, Beef Network Coordinator for Firsthand Foods Dean Askew, retired Research Operations Manager at NCSU’s Butner Beef Cattle Field Lab had over 31 years of service to NCSU. Dean has been around Beef Cattle and Agricultural Research his entire life. He grew up on the Tidewater Research Station in Plymouth NC where his Father was Livestock Unit Manager. His experiences living on the Research Station led him to NCSU where he graduated from the Ag Institute. Soon after graduation, he began his career with NCSU. Throughout his career, Dean was involved in numerous Beef Cattle Research Projects and oversaw all aspects of raising Beef Cattle at the facility. Dean now serves as Beef Network Coordinator for Firsthand Foods. His new role is to work with FHF producers who produce Pasture-Raised Beef for FHF. “I was blessed to work for NCSU for many years where I was able to learn from a lot of smart people about beef cattle production. These experiences have helped me greatly in my role at FHF. I truly enjoy meeting and working with FHF beef producers. They are great people” said Dean. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497381561040-KIZ2WZOVXD170KQLMU6R/rebecca-500px.jpeg New Page - Rebecca Thistlethwaite, Author and Program Manager of the Niche Meat Assistance Network I have a passion for all things food and farm related, as well as new sustainable business models that advance equity, ecological integrity, and restore human relationships. I’ve spent the last 17 years in all facets of sustainable agriculture and the food chain: as a farmworker, food retailer, agricultural researcher, educator, business owner, non-profit manager, and consultant to farms of all sizes. Building on the foundation of a B.S. in Natural Resources Management and a M.S. in International Agricultural Development and Agroecology, I have a holistic understanding of the human and ecological dimensions of the food system. One of my more formative professional experiences was working close to seven years at the well-respected farm incubator ALBA in the Salinas Valley of California where I developed and delivered programs for beginning and more experienced growers as Director of Programs. I also ran a successful pastured livestock and poultry farm business called TLC Ranch for six years with my family near Watsonville, CA. More recently I’ve been working as a sustainability and business consultant for NGOs, food manufacturers and family farms, serve as the Program Manager for the Niche Meat Processor Assistance Network (NMPAN) and write for various publications including On Pasture and Local Harvest. My first book, “Farms With A Future: Creating & Growing a Sustainable Farm Business“, a business guide for new and experienced farmers, was published by Chelsea Green Publishing in November 2012 and my second book “The New Livestock Farmer: The Business of Raising and Selling Ethical Meat” was released in June 2015. I live in the beautiful Columbia River Gorge with my little family of four and spend my free time volunteering, trail running, gardening, raising pigs, and fermenting foods. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497549117781-NHQLJO9MZMRDJZ7QUJLR/jill.jpg New Page - Jill Willett, founder of Coaching for Cooks and Triangle Food Makers Jill Willett is a marketing coach for food entrepreneurs and the founder of Coaching for Cooks. Formerly a food maker and a director of sales and marketing herself, Jill has worked with hundreds of food companies to help them launch or grow their food businesses. She’s also the founder of Triangle Food Makers, a group that brings together local food entrepreneurs, a former blogger, an avid fermenter, and a proud mommy to son, Connor. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497551318153-3DYMKDCOLBNWYW0IZ340/deidre-harmon.jpg New Page - Deidre D. Harmon PhD Candidate Crop and Soil Sciences Deidre Harmon grew up in Galax, Virginia, a small town nestled in the Blue Ridge Mountains close to the Virginia/North Carolina state line. She was raised on a cow/calf operation where her family had both commercial and purebred Charolais cattle. Deidre received her undergraduate education in Biology from Virginia Commonwealth University. After graduation, she was accepted into a Master of Science program in Animal and Poultry Sciences at Virginia Tech where her research focused on reducing phosphorus excretions from grazing beef cattle and revising management recommendations to producers. In 2014, Deidre started a doctoral program in Crop and Soil Sciences at the University of Georgia and is working on an interdisciplinary project focusing on the evaluation of warm-season annual forages in forage-finishing beef cattle production systems. Her overall graduate training focuses on economical and environmentally sustainable ways to optimize grazing animal production through the use of both annual and perennial forages and other affordable feedstuffs. After her upcoming graduation in July, Deidre has accepted a position with NC State as the new Mountain Livestock Specialist. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1498876351055-ULD64HYLB2PI2ALFI7F8/Tanya_Cauthen.jpg New Page - Tanya Cauthen, Professional Butcher, Owner and Operator of Belmont Butchery, Richmond, VA Tanya Cauthen worked as a chef at The Red Oak and the Frog and the Redneck before starting her own catering company, Capers Catering which led her to opening her own butcher shop, Belmont Butchery. The focus of the butchery is organic and humanely raised meat. Tanya connects her customers to small family farms and teaches them the value of understanding where food comes from and how it should really taste. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1497981329470-B20YN8U2T89T46R8C6MH/heather_crop.jpg New Page - Heather Sandford of The Piggery: A Farm-To-Table Butcher Shop & Wholesaler Sandford and her husband Brad Marshall work 100 acres in upstate New York, where they typically have 525 to 600 pasture-raised pigs and “harvest” about 30 each week to produce 175 different meat products. Their business, The Piggery, sells bacon, sausage, pate, liverwurst and more through its own butcher shop, open since 2011, and wholesale through 10 regional distributors. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1498183916321-UTXY6ZHXFRD59EO4OG26/owen.jpg New Page - Owen Lane, Chef, Foothills Meats After cooking in various spots around Richmond for many years, chef / owner Owen Lane and his wife Tiffany opened The Magpie in the city's Carver neighborhood. Described as a "meatetarian" and referred to in some circles as "Richmond's Sausage King.” https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1498875404774-F4BEOT8TLGEIMTGI8JL2/Joe_Cloud.jpg New Page - Joe Cloud: Managing Partner for T&E Processing Facility In 2007 Joe Cloud joined forces with farmer, author, and food activist Joel Salatin to save one of the few remaining independent, USDA-inspected meat processing plants in the Mid-Atlantic, T&E Meats. Joe and Joel purchased the plant with the goal of serving local farmers who wanted to make their meat products available to local consumers. Prior to making a mid-life career change into sustainable agriculture and the meat business, Joe had a successful career in private consultancy as an urban planner and landscape architect. He is a graduate of Harvard University’s School of Design, and has a strong background in project management. These days, Joe is typically found on-site in Harrisonburg, managing the needs of T&E Meat’s customer base. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1499877369114-CJ37MO7CY9H7RZGZGX4Z/biopic+%281%29.jpg New Page - Stephen Beasley, NC Department of Agriculture and Consumer Services' Marketing Division, Market News Office Stephen Beasley works with the NC Department of Agriculture and Consumer Services’ Marketing Division as member of their Market News Office. He is the primary reporter responsible for collecting market data and issuing the monthly NC Grass Fed Beef and NC Pasture Raised reports. Stephen graduated NCSU in 1997 with a BS in Animal Science. After spending six months on a corporate swine farm, he returned to the university to join the Lake Wheeler Road Field Labs in 1998. Stephen worked with the Field Labs until 2006, first at the Dairy Educational Unit and then at the Swine Education Unit. In 2006, Stephen joined the Market News Office in Raleigh as the Poultry and Grain reporter. In 2015, his responsibilities were expanded to include the further development of the NC Grass Fed Beef Report. More recently, his responsibilities have expanded even more, at the request of the industry, to include the NC Pasture Raised Lamb, Pork and Poultry reports. Stephen continues to do his best to meet the informational needs of everyone who uses the Market News Service. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500559315718-D0C57434E7556NIK2G3Z/Buren+Lanier.jpg New Page - Buron Lanier, Piney Woods Farm Buron and Sara Lanier produce apples, peaches and beef cattle at Piney Woods Farm in Burgaw, NC. Buron is a graduate of NC State and has degrees in Animal Science and Agriculture Engineering. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500934890426-T5PG55UQS22YONJZM7TQ/2693a67.jpg New Page - Derek Washburn, NCSU Derek Wasburn is a NC Farm School Program Associate in the Agricultural and Resource Economics Department https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500574628956-C3FY0PVHBRZZ3IEY8B1P/Matt_LaRoux.jpg New Page - Mathew LeRoux, Ag Marketing Specialist for the South Central NY Ag Team of Cornell Cooperative Extension Matt works for Cornell Cooperative Extension as Ag. Marketing Specialist. Matt works with a diverse mix of produce and livestock producers in the southern tier of NY. In 2012, Matt started the Finger Lakes Meat Project including the Ithaca Meat Locker in an effort to increase the sales of local meat in bulk quantities.. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500575623813-923ZLK356RHRX7MD7A2F/Ross+flynn.png New Page - Ross Flynn, Owner and Butcher, Left Bank Butchery Ross Flynn is the head butcher at Left Bank Butchery, a whole-animal butchery in Saxapahaw, NC. Ross began his journey in the meat business working at Braeburn and Cane Creek Farm, learning everything from grazing strategies to carcass qualities. Ross began butchering and making charcuterie at The Eddy Pub in Saxapahaw and, eventually, opened Left Bank Butchery in the same community. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500576821081-QF3WENVXYFDXH9GNV4J2/Jessica+Smith.jpg New Page - Jessica Smith, President, This Old Farm, Inc. Jessica Smith owns and operates This Old Farm, a meat processing and distribution facility in Colfax, Indiana. This Old Farm's mission is to support the family farm by processing, marketing, and distributing locally raised, wholesome meat, produce, and value-added food. True cost of production takes into account the environment, sustainable farm wages, and value to the customer. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500950364550-JOY8Y0CQZ1EU1G701RAJ/Jimmy+Lee.jpg New Page - Jimmy Lee, Buxton Hall Barbecue Jimmy Lee is the lead line cook at Buxton Hall Barbecue in Asheville, North Carolina. He was drawn to Buxton Hall because of the restaurant's commitment to local food and all-wood, whole-hog barbecue style. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500950909562-03UOT03C7ZLDQWJEMYW1/Tyler.jpg New Page - Tyler Schwerzler, Buxton Hall Barbecue Tyler Schwerzler is a line cook at Buxton Hall Barbecue. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500951395303-IFKW520UGZMUQKK0W0ZB/Jonathan+Allen.jpg New Page - Jonathan Allen, Professor of Food Science, NCSU Dr. Jonathan Allen is the Coordinator of the Nutrition Program and Director of the Graduate Program in Food Science at NC State University. His research interests include Nutrient fortification and bioavailabilit, Globally sustainable food systems, Nutrition education, Diabetes and obesity, Glycemic index, Food toxicology and allergy, Mammary gland biology and lactation, Milk composition, dairy food chemistry, and dairy education. Dr. Allen's teaching activities are in the areas of nutritional biochemistry and lactation, milk, dairy products and nutrition. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500951740326-E9Z63R25D4R1IVI333DQ/debbie.jpg New Page - Debbie Hamrick, Director of Specialty Crops NC Farm Bureau Federation, Founding Director NewTerrain Debbie Hamrick is the Director of Specialty Crops at the NC Farm Bureau Federation. Specialty crops and subject areas include agritourism, aquaculture; beekeeping/apiculture; Christmas trees; container and field-grown nursery crops; farmers markets; field-grown vegetable crops; greenhouse flowers; greenhouse vegetables; on-farm value added production; orchard fruit and nut crops; organic agriculture; small farms; viticulture and wineries; wild collected and cultured herb crops. She also founded NewTerrain.us, a bimonthly e-newsletter and website produced in conjunction with Ball Publishing. Information from NewTerrain is geared to multiple disciplines, including landscape designers and landscape architects, urban planners, landscape contractors, landscape maintenance companies and plant producers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500953571361-TETK4K7ENKHYNNYML85H/abdul.jpg New Page - Abdul Chaudhry, Owner of Chaudry Halal Meats, Siler City, NC Chaudhry Halal Meats is a family-run business in central North Carolina that has provided USDA-inspected, halal slaughter and fresh cut processing of beef, goat, and lamb for more than 15 years. Chaudhry processes for about 150 customers, including both farmers and wholesale buyers. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500953601112-EYU1EVB63LTC991IGZL6/Meredith_Leigh.jpg New Page - Meredith Leigh: Author, Butcher, Food and Farm Specialist Meredith Leigh is a writer, and a food and farming specialist. She has worked as a farmer, butcher, teacher, non-profit executive director, and chef, all in search of realistic solutions for sustainable food. Author of “The Ethical Meat Handbook.” https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500989110127-Y5GYFJG9Y82ZPEPM0D0M/guido.jpg New Page - Guido van der Hoeven, Senior Lecturer & Extension Specialist, Agricultural and Resource Economics, NC State University Guido van der Hoeven is a Senior Lecturer in Agricultural and Resource Economics at NC State University. As an extension specialist, his current extension responsibilities are to provide resources and program leadership in the areas of taxation, agricultural information systems, estate planning, and farm management. As Director of the Income Tax Schools, Guido van der Hoeven provides leadership to this extension program to benefit taxpayers as well as professional tax preparers in the state of North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1500990522030-6P2B68R5A3HA87UYHD5G/bacon.jpg New Page - Chef Jeff Bacon, Executive Director, Triad Community Kitchen and Providence Restaurant and Catering Chef Jeff Bacon is the Executive Director of Triad Community Kitchen, a culinary training program which provides community members with skills, knowledge and support for securing employment in the food service industry. Bacon is an American Culinary Federation Certified Executive Chef, member of the American Academy of Chefs, and Executive Director of Providence Restaurant in Winston-Salem, North Carolina. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501001311203-GZAR1DG4ZR2HN0TMEG3X/rhodes.jpg New Page - Sarah Rhodes, PhD Student, UNC Chapel Hill Sarah Rhodes is a third year PhD student. She works in Jill Stewart's Environmental Health Microbiology Lab at UNC. Sarah is interested in characterizing the relationship between the quality of waste management infrastructure in communities and community health through the use of modeling and molecular techniques. Her research explores the prevalence of antibiotic resistant bacteria of public health concern in communities in close proximity to swine operations. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501001922964-SNZMAWY9OMCI37VF819E/reedy.jpg New Page - Chris Reedy, Director of Food, Beverage, Natural Products and Industry Training at NC BioNetwork As the Director of Industry Training for Food, Beverage, and Natural Products, Chris Reedy serves as the lead conduit for all activities and projects focused on the Food, Beverage, and Natural Products industries at NC BioNetwork. He provides leadership and administrative oversight for statewide programs and resources to enhance North Carolina’s ability to attract and grow Food, Beverage, and Natural Products companies. Chris Reedy has 7 years of management, training, and production experience in the food, beverage, and natural products industries. He partners with companies to help them better understand food safety, good manufacturing practices and FDA regulatory compliance, and he translates those regulations into workable takeaways for clients. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501002071541-VZUWGUETLS4SCOYUOO87/bonanno.jpg New Page - Dr. Rich Bonanno, Associate Dean, CALS and Director, NC State Extension Dr. A. Richard Bonanno is the Director of the North Carolina Cooperative Extension Service at NC State University. The NC Cooperative Extension is the university’s largest outreach program, with centers serving every county and the Eastern Band of the Cherokee Indians. Programs focus on agriculture, food and 4-H youth development. Before coming to NC State, Bonanno owned and operated a farm just north of Boston specializing in fresh market vegetables, bedding plants and vegetable transplants. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501007483059-RY68QDHBA2TF3PRS1PQO/Bryan+Blinson.jpg New Page - Bryan Blinson: Executive Director of the NC Cattlemens Association The North Carolina Cattlemen's Association is your organization which coordinates the promotion of beef and the beef industry. The NCCA, through its membership dues, assists cattlemen in legislative, regulatory, and production issues. The leadership on the Executive Committee of NCCA is made up of cattlemen elected by their peers, who are directors of the Beef Board and the dues and federation division of the National Cattlemen's Beef Association as well as at-large members representing North Carolina State University and the North Carolina Department of Agriculture and Consumer Services. All of these are North Carolina cattle producers who serve to represent you. These, along with the elected officers, make a highly respected organization that functions to serve the cattle industry. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501120662533-QIQCIPFQSMRPBS0MMBEH/Robert+Eaton.JPG New Page - Robert Eaton; Officer in Charge; USDA, AMS, Livestock, Poultry, and Grain Market News Robert Eaton works for the U.S. Department of Agriculture’s Agricultural Marketing Service in the Livestock, Poultry, and Grain Market News Division. Originally from Washington State he recently moved to Raleigh, NC where he supervises the North and South Carolina Federal and State Market News Programs. He is passionate about agriculture and has a particular interest in the movement towards sustainable agriculture practices and local/regional production. This passion has taken him to East Africa to work on subsistence food security improvement projects and Afghanistan to work on irrigation and trade development projects. He has a Bachelor’s Degree in Economics and Environmental Studies from Western Washington University. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1501764663192-IVARIE70B3Y09RSI2ZK3/Laura.jpg New Page - Chef Laura Hagen, Senior Director, Culinary Innovations National Cattlemen’s Beef Association, A Contractor to the Beef Checkoff Chef Laura is responsible for all Culinary programs at NCBA. She oversees a team of five chefs who manage food production and conduct recipe testing, exploratory labs and food photography. Prior to her current role, Laura was a development manager for Share Our Strength, and an associate and cooking instructor for Williams-Sonoma. Laura spent 14+ years in the automotive industry serving as a marketing/event manager for Ford Motor Company and its associated brands in Dearborn, MI and Irvine, CA. She received a B.A. degree in Communications from Michigan State University, a M.A. degree in Corporate & Organizational Communications from Fairleigh Dickinson University and a culinary degree from Cook Street School of Culinary Arts.   Laura is originally from Michigan, but has lived around the U.S. and traveled extensively. Favorite trips include S. Africa, the Galapagos Islands, the South of France and Northern Italy. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1502115101284-USG979FCVEFLE3IIH0GP/Barry+Strand.jpg New Page - Chef Barry Strand, Coordinator, Culinary Innovations, National Cattlemen’s Beef Association, A Contractor to the Beef Checkoff Chef Barry is responsible for the Beef Checkoff recipe database and leads staff cooking classes in the Beef It’s What’s For Dinner Culinary Center. Barry was raised on a farm and dairy in Brush, CO. During that time, he showed both beef and dairy cattle, along with other livestock in 4-H. In addition to his culinary experience, Barry also has a Bachelor’s of Science in Health and Exercise Science from Colorado State University. In the kitchen, Barry is interested in developing consumer recipes, food photography, and staying on top of food trends. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1502487622380-IXN808TLH7YX8EG5R29Q/James+Doss.jpg New Page - Chef James Doss, Executive Chef and Operating Partner of Rx Restaurant and Bar and Pembroke’s in Wilmington, NC Doss is a self-taught chef from eastern North Carolina. His passion for food began while working for his grandmother, Kathryn Williams, at the Dune’s Club in Atlantic Beach. James was raised in Goldsboro and moved to Wilmington to attend UNCW in 1996 where he began a career in the restaurant industry. While in school, he was able to hone his craft working in some of the area’s best kitchens. He left Wilmington in 2010 to work under James Beard Award winner Sean Brock in Charleston, SC at the acclaimed Husk Restaurant. In 2012, James returned home to NC to open Rx Restaurant and Bar in downtown Wilmington. Throughout his years in Wilmington, James has developed several lasting relationships with area and regional food producers. His love for Carolina and Low Country cuisine and for the agriculture and seafood produced in the area led Rx to be a sought after table where you can enjoy some of the South’s best offerings. In 2013, he opened sister restaurant, Pembroke’s, in the Forum near Wrightsville Beach. Both restaurants continue to please diners with their modern approach to locally sourced coastal Southern Cuisine. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1503348796386-FTBADF0ZKTDJU7C8U2KN/Sarah_Campbell2_small.jpg New Page - Sarah Campbell, Stakeholder Engagement Specialist, Farm Service Agency USDA https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1504707475707-198OZNUFRFP6E42CA1PZ/Picnic_Opening_Web-17_wyatt_dickson.jpg New Page - Wyatt Dickson, co-owner and Pittmaster, Picnic Durham, Whole Hog BBQ and Seasonal Sides http://www.carolinameatconference.com/meltdown-tour-polaris daily 0.75 2023-03-24 https://images.squarespace-cdn.com/content/v1/591a1ae417bffc0e59be86b8/1494884014505-LMKUYDS66UUWUBSSKH6T/8323682210_7dadf47b8c_k-1.jpg Meltdown Tour http://www.carolinameatconference.com/home1 daily 1.0 2024-12-10 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725024534776-C1E45DWL71P9GU8QN8DX/IMG_7637.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725024530136-3AHRTXWMCZDJ7E3GL2JN/DSC08470.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725024561839-5N7QF9XVU1GCIGD7YI45/DSC08505-ai.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725024543258-2MBPO8KR3VCPGL187HW6/DSC08620.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725024566042-JT5TR83OOGY1AF0EI403/DSC08640.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725024592044-8QXXOBOFLPQVUHNW3XMS/IMG_5243.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725024592382-IU97P2UG1U1B6X4ZZO65/IMG_5299.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725025137651-PKMYCGI2SJ44SVWYQJD0/DSC08665.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725025137808-P2QYPMDWGCO61DNKDV5T/DSC08363.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725025154690-31GL3K1E0M3HJQ7CALW1/DSC08501.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725025166359-S8FYHFD7JY48R41OM2RJ/DSC08584.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1725025175018-28O940IGCPKFCSPYGDB8/IMG_5608.jpg Home https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/a45e49ad-e6aa-484a-a0e0-f0fe27bac49c/CMC+VAD+Logos-02-01.png Home - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/59aa95a4-fc95-47f7-b3cd-d20a57ada4a1/CMC+Website+banner.png Home http://www.carolinameatconference.com/about-1 daily 0.75 2024-03-26 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/f412b900-1f91-4def-bce7-1aa2448d63b4/_IGP3601.jpg About - A DECADE IN THE MAKING ABOUT THE CAROLINA MEAT CONFERENCE https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1e82fcaf-5612-44e1-86ca-67f9ab6f7bf6/NationalMeatSummits.png About - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680536257049-C6IAEV6HGO9U6EN4O3YO/Blacklin_Sarah.jpg About - Sarah Blacklin, Director, NC Choices https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680536256262-KGGXDFGO7ZN08CRZWH2Q/20_3_30_Menius.jpg About - Lee Menius, Program Director, NC Choices https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680536259952-IBJL887AFWFKEXEYM2PU/2_Matt_LeRoux-0023-revised.jpeg About - Matthew LeRoux, Meatsuite, Cornell University https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1701963132684-O8L5IYIVYVGUABU8B9U1/0B5A4846+cropped.jpeg About - Kara Kroeger. Event Director https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187021505-WP1OD6DHFSBBQ1AJRCL5/Rhyne+Cureton+%282%29.jpg About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690228355235-ELTBVI3HDF525TO0EB5R/IMG_0455.jpeg About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187021869-5HPNMAMYJIS83HOC8PKT/Jennie+Wagner+%287%29.JPG About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187022751-R3599LN3D9SMIB59KORQ/_IGP4061.jpg About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187023633-9LVR8RELZ4CJOMJAVMJT/_IGP4073.jpg About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187024824-2UQWJQBQQPRI1NE2X423/_IGP4027.jpg About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187025047-7P9NXYQFQ2TNAPKL9N9T/_IGP4038.jpg About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187026322-OGE8COK28KVA5JNVHM2J/_IGP3997.jpg About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690228351287-FDF8460HSB5V0FMP1J6D/IMG_0973.jpg About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187026718-SHNNYEQAM9MVX2CUK9CX/_IGP3750.jpg About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187028045-6OCMV5FM3KSPY9SUBNV7/_IGP3709.jpg About https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187028753-UFK163PMD4ZS0X1HJ9YQ/_IGP3630.jpg About http://www.carolinameatconference.com/sponsors daily 0.75 2024-02-16 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/eca2b69a-f634-45ee-bd3d-d9eda8fa571d/2.png Sponsorships - Make it stand out Whatever it is, the way you tell your story online can make all the difference. http://www.carolinameatconference.com/reach-out daily 0.75 2024-03-16 http://www.carolinameatconference.com/partnerships daily 0.75 2023-07-25 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1eecbdb6-f287-4f17-905a-b7d43671e4af/1.png Partnerships http://www.carolinameatconference.com/speakers-confirm daily 0.75 2024-01-05 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1499284054996-E544TLWJRBDNV24S3QDJ/womenInMeatBiz2016-136-X3.jpg CMC 2024 Speakers & Presenters http://www.carolinameatconference.com/volunteers daily 0.75 2024-03-20 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680187026718-SHNNYEQAM9MVX2CUK9CX/_IGP3750.jpg Volunteers - HELP MAKE CMC MAGIC VOLUNTEER FOR THE CONFERENCE http://www.carolinameatconference.com/registration daily 0.75 2024-07-19 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/3492fad1-d487-4c98-a64d-2557b8174d37/Live+Fire+Phor.png Registration 2024 Live Fire Feasts https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/4073b822-1fd8-484d-b541-3d372e463d5b/NationalMeatSummits.png Registration 2024 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1428684160843-NFWBFAE869JMAUQ242ZP/_5HzX-7fx6W-XS9Nv_zXx8dk4H5L7rqToVm1Q1SoV_8.jpg Registration 2024 http://www.carolinameatconference.com/speakers daily 0.75 2024-05-07 http://www.carolinameatconference.com/registration-copy daily 0.75 2024-06-18 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/3492fad1-d487-4c98-a64d-2557b8174d37/Live+Fire+Phor.png Registration (Copy) Live Fire Feasts https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/073e8616-a9eb-4ca4-9016-238e75fc4787/cropped_img_carol_202407_1707341130260.jpg Registration (Copy) - An evening with Temple Grandin Public Screening of the Movie, Temple Grandin, at the Appalachian Theatre Monday, July 29, 2024 6:30-9:30PM https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/4073b822-1fd8-484d-b541-3d372e463d5b/NationalMeatSummits.png Registration (Copy) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/e4b02e16-1029-4428-a5ac-2bef6958f42b/FACT.png Registration (Copy) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1428684160843-NFWBFAE869JMAUQ242ZP/_5HzX-7fx6W-XS9Nv_zXx8dk4H5L7rqToVm1Q1SoV_8.jpg Registration (Copy) http://www.carolinameatconference.com/home1-1 daily 0.75 2024-08-20 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/8696596d-a2e9-472e-9196-40c2f5c8229d/cattlegrazingpic.jpg Home (Post ) - 2024 CAROLINA MEAT CONFERENCE | THE SOUTHERN SUMMIT FOR LOCAL MEATS GET INSPIRED https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/c9bd39c7-b458-4353-9bb9-e10c5d71e48b/unnamed.gif Home (Post ) - IT’S HAPPENING. THE CAROLINA MEAT CONFERENCE IS BACK. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1706192102355-1DELM7XQRL90GIM8NA4N/CSUAGSCI_StoriesofImpact_Temple-Grandin-1.png Home (Post ) - Temple Grandin (Copy) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1706192101188-3XTAZN8CWWNK97BHY6Y1/Reginaldo+Haslett-Marroquin.jpg Home (Post ) - Reginaldo Haslett-Marroquin (Copy) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1706192100886-BZMIAHZ79M2HVHWBZ31J/200622-spring-summer-staff-land-director-photos-Will-harris-bancroft-solar-655x981_DSC5944+%281%29.jpg Home (Post ) - Will Harris (Copy) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1706192100435-5KM3KPA3XGVP5NT4GZXQ/vanvliet-stephan-directory.png Home (Post ) - Stephan Van Vliet (Copy) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1708530943091-NBWKQN7PK7SPO6TC59DK/B1787E92-41D2-47D6-BDE4-98C3ED3B1AB1.jpeg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/b6c83f46-2ffc-47e1-8a68-b6466e95e7a3/Conference_Event_Services_Horiz_Bell_black+%283%29+%281%29.jpg Home (Post ) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390647332-V454HQSJ7BZ809WEWA5M/shutterstock_1137434774.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390663522-7ILC3ZPG4S8ZNS4CUO3D/shutterstock_1125122360.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390591075-9Q0BF17JN94SSM94ZCN0/shutterstock_633608732.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390624698-967XEPMHV5SVP4AIFXPV/shutterstock_356858720.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690392058891-9JU8CWH89E9FWCR8WHSK/shutterstock_2218973955.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690392060309-4R8UEDA5BPOMKQLT5XFV/5Micu-A_7TjhC8zCr9TLqtoO6i8Ko5cQ-oUeJL1cNmg.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390879068-K5XT2JU2WRILSFP23TOG/WTFcattle.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390904467-0RNNLW9MG65J6CHCO32J/UnMSoCj4NpfDgVXbHMs3HwiC32E66VvZUdEmSrxo3Do.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390590095-7Z19TQNF471H2UTZMQL0/pigsinrye.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680117460484-IYSROBSZWR1RDHBISEBG/KD2A1814.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680116250130-JEYIQC2X5DZ1NMGUPQSK/KD2A1654.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680116249019-R67JQB939KKS709UY804/KD2A1698.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680117453459-5R8UE5JDLXSB6NTTUDBD/KD2A1718.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690397639003-FWKELYB1BF5DBZWGFZ69/womeninmeat-198.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680117453534-OVN0V55LQ64PH0ZG24IO/KD2A1736.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690397337784-H4B3OZXS4S8AXS8XY00J/U8ixNObYpU5Hqi-flXtiq5z1LwuYHfMdlOidtvF-HeI.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690397501487-QEV2BDHKSDZDRXOW8L9G/22221747_1595373730505547_4101376410038867239_n.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690397565343-RE6GE5N5741RV1U7DNWS/18402005_1442181359158119_7341533453398227002_o.jpg Home (Post ) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690397960430-XBQHHVYQ6QNYT8DR6MBY/KD2A1767.jpg Home (Post ) http://www.carolinameatconference.com/home-post-conference daily 0.75 2024-08-20 https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1706192102355-1DELM7XQRL90GIM8NA4N/CSUAGSCI_StoriesofImpact_Temple-Grandin-1.png Home (Post Conference) - Temple Grandin (Copy) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1706192101188-3XTAZN8CWWNK97BHY6Y1/Reginaldo+Haslett-Marroquin.jpg Home (Post Conference) - Reginaldo Haslett-Marroquin (Copy) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1706192100886-BZMIAHZ79M2HVHWBZ31J/200622-spring-summer-staff-land-director-photos-Will-harris-bancroft-solar-655x981_DSC5944+%281%29.jpg Home (Post Conference) - Will Harris (Copy) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1706192100435-5KM3KPA3XGVP5NT4GZXQ/vanvliet-stephan-directory.png Home (Post Conference) - Stephan Van Vliet (Copy) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1708530943091-NBWKQN7PK7SPO6TC59DK/B1787E92-41D2-47D6-BDE4-98C3ED3B1AB1.jpeg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/c9bd39c7-b458-4353-9bb9-e10c5d71e48b/unnamed.gif Home (Post Conference) - IT’S HAPPENING. THE CAROLINA MEAT CONFERENCE IS BACK. https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/8696596d-a2e9-472e-9196-40c2f5c8229d/cattlegrazingpic.jpg Home (Post Conference) - 2024 CAROLINA MEAT CONFERENCE | THE SOUTHERN SUMMIT FOR LOCAL MEATS GET INSPIRED https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390647332-V454HQSJ7BZ809WEWA5M/shutterstock_1137434774.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390663522-7ILC3ZPG4S8ZNS4CUO3D/shutterstock_1125122360.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390591075-9Q0BF17JN94SSM94ZCN0/shutterstock_633608732.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390624698-967XEPMHV5SVP4AIFXPV/shutterstock_356858720.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690392058891-9JU8CWH89E9FWCR8WHSK/shutterstock_2218973955.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690392060309-4R8UEDA5BPOMKQLT5XFV/5Micu-A_7TjhC8zCr9TLqtoO6i8Ko5cQ-oUeJL1cNmg.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390879068-K5XT2JU2WRILSFP23TOG/WTFcattle.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390904467-0RNNLW9MG65J6CHCO32J/UnMSoCj4NpfDgVXbHMs3HwiC32E66VvZUdEmSrxo3Do.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690390590095-7Z19TQNF471H2UTZMQL0/pigsinrye.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680117460484-IYSROBSZWR1RDHBISEBG/KD2A1814.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680116250130-JEYIQC2X5DZ1NMGUPQSK/KD2A1654.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680116249019-R67JQB939KKS709UY804/KD2A1698.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680117453459-5R8UE5JDLXSB6NTTUDBD/KD2A1718.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690397639003-FWKELYB1BF5DBZWGFZ69/womeninmeat-198.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1680117453534-OVN0V55LQ64PH0ZG24IO/KD2A1736.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690397337784-H4B3OZXS4S8AXS8XY00J/U8ixNObYpU5Hqi-flXtiq5z1LwuYHfMdlOidtvF-HeI.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690397501487-QEV2BDHKSDZDRXOW8L9G/22221747_1595373730505547_4101376410038867239_n.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690397565343-RE6GE5N5741RV1U7DNWS/18402005_1442181359158119_7341533453398227002_o.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/1690397960430-XBQHHVYQ6QNYT8DR6MBY/KD2A1767.jpg Home (Post Conference) https://images.squarespace-cdn.com/content/v1/54d0f2a9e4b0e6a1ae5eefd9/b6c83f46-2ffc-47e1-8a68-b6466e95e7a3/Conference_Event_Services_Horiz_Bell_black+%283%29+%281%29.jpg Home (Post Conference) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. http://www.carolinameatconference.com/faq-fairfield daily 0.75 2025-05-09 http://www.carolinameatconference.com/agenda daily 0.75 2023-03-30 http://www.carolinameatconference.com/agenda/weekend-retreat-3lrm6 monthly 0.5 2017-06-09 https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497043328283-YJAHEK8M2FWFVFZGEUKQ/grilling.jpg Agenda - Weekend Retreat https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497043307184-T1HIKVYXMYBQZAAS26AH/camp_1530.jpg Agenda - Weekend Retreat https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497043305322-B8YU0HY0YJSUGS9JKTAC/camp_1722.jpg Agenda - Weekend Retreat https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497043359114-KQ2A10EBUUHDS4HOERTB/camp_2498.jpg Agenda - Weekend Retreat http://www.carolinameatconference.com/agenda/foodies-vacation-kssss monthly 0.5 2017-06-09 https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497043113003-RDDN01OHL77ZJRRQ4OYU/camp_221.jpg Agenda - Foodies Vacation https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497043152643-J88AFFMEXKKZK7JUI66J/camp_2428.jpg Agenda - Foodies Vacation https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497043200752-TT1HVXCO9JDPFQL22E0X/camp_2788.jpg Agenda - Foodies Vacation http://www.carolinameatconference.com/agenda/european-escapade-hmbx2 monthly 0.5 2017-06-09 https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497042982756-RSCC1BPKKFBPSS56SXHA/camp_074.jpg Agenda - European Escapade https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497043020171-PSDQEJ8QSY2GYUMALHLM/camp_674.jpg Agenda - European Escapade https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497043047891-64MWNXOOU2APVLP12F04/camp_267.jpg Agenda - European Escapade https://images.squarespace-cdn.com/content/v1/5923016644024315f6b579cc/1497043087550-G5PFE34BKIWDEYHWU7JE/camp_320.jpg Agenda - European Escapade