First Annual Livestock Conference of Southern New England - 2016 Programming
Saturday, November 5th, 2016 | Bristol County Agricultural High School, Dighton, MA
Parasite Control and FAMACHA Training
Dr. Katherine Petersson, from the University of Rhode Island Dept. Fisheries, Animal and Veterinary Science, will lead a discussion on effective parasite control practices and train participants in the correct use of the FAMACHA anemia detection system. Topics will include small ruminant parasite ID & biology, dewormers and drug resistance, integrated parasite control practices including pasture management and smart deworming techniques. This is a 4 hour workshop from 10am - 2pm and is free to registered conference participants. Spaces are limited, so you need to sign up for this workshop when you register for the conference.
Seminars
Welcome & Keynote 8:30 – 9:30
State of the Meat Processing Industry: Looking Forward
Presenter: Amado Baeza, Chief Operating Officer of the TLI Slaughterhouse and Processing Facility
The United States was once covered with a network of small-scale slaughterhouses and butcher shops that served the needs of small and midsized farms and the local community. Today, we have a consolidated meat industry from birth of the animal to packaged meat, creating a highly competitive commodity market with low margins that negatively impacts small processing facilities, small-scale independent farmers, and consumers. New England, however, has a rich history of small-scale meat processing and is experiencing a revitalization with increasing demand for locally raised food. With over 29 years working in and managing both large and small processing facilities, Amado will reflect on how the industry has changed, where it is headed and how small-scale facilities fit into the evolving food landscape.
Session 1 10:00 – 11:00
Rules and Regulation: Owning and Raising Livestock
Presenters: Dr. O’Connor, Chief Veterinarian Health Officer, Animal Health, Massachusetts Department of Agricultural Resources; Mike Cahill, Director Animal Health, Massachusetts Department of Agricultural Resources
What are your responsibilities as a livestock owner? Which vaccinations are you obligated to get? What is the legality of feeding by-products? What state permits are required for importing livestock and exporting livestock for out of state sales? Which regulations are established at the local level and which ones are regulated at the state level? This panel discussion will address the Massachusetts rules and regulations that all livestock farmers should know, and will help answer any questions you have.
Websites and Social Media for Farmers
Presenter: Rosalyn Price English, Price English Marketing Group
Every business benefits from an online presence. This seminar will introduce participants to the need for marketing strategy and a basic understanding of online customer engagement. Rosalyn will share FREE or low cost online tools for website building, information sharing, Internet presence, social media relationship building and graphic design.
Recalls and Risk Analysis at the Slaughterhouse
Presenter: Ed Maltby, Adams Farm
There are a number of obstacles to overcome in the meat industry, but it is clear that business commitments between processors and farmers are critical to mutual success. Traditionally, these commitments consisted of farmers supplying consistent throughput of livestock and processors committing to provide consistent, high-quality processing services. It is now time to revise this commitment to include food safety and to define the responsibilities for both farmers and processors. This seminar will examine the recent recall at Adams Farm and will discuss risk analysis, food safety, and what are the responsibilities of farmers in helping ensure food safety and product quality.
Cattle 101
Presenter: Matt Koziol, Clover Spring Farm
Join farmer Matt Koziol from Clover Spring Farm to learn what it takes to start a new cattle business. Matt raises 150 Devon and Devon/Angus cattle on grass and is certified organic. Learn how to get started with your own herd, whether you want to raise a few head for yourself or add cattle to your current operation. Matt will talk about his journey and discuss housing, health basics, fencing, water, grazing, winter feed, breed selection, and handling.
Session 2 11:00 – 12:00
Rules and Regulations: Meat Processing and Sales
Presenter: Tom Garvey, USDA Inspector
Join us in a discussion of the regulations affecting meat processing and meat sales. What is the difference between Custom, State inspected and USDA inspected Slaughterhouses and processing facilities? Why are some animals rejected at the slaughterhouse? What is a down animal? What are the regulations about which organs you can get back and why you don’t always get your animal’s organs? How do you get your own label and what are the benefits of having one? Once you have your meat back from the slaughterhouse, what are the regulations affecting direct sales and wholesaling? What permits are necessary to sell meat at your farm stand, farmers’ markets, online sales and/or wholesaling to grocery stores, restaurants and institutions?
USDA Grants and Loans Available to Livestock Farmers
Presenter: USDA Rural Development, Julie Viveiros, USDA Farm Service Agency
In this seminar, we will review the different USDA grants and loans available to livestock farmers. We will also answer any questions you may have about these programs.
Ruminant Nutrition
Presenter: Dr. Eric Reid, Cooperative Feed Dealers
Whether you are trying to raise ruminants to maximize profit margins or to produce the highest quality product or a mixture of both, learning how to increase your feed efficiency is the first step. In this workshop Dr. Eric Reid will share insights on proper nutrition of ruminants. Dr. Eric Reid currently works for Cooperative Feed Dealers providing technical support, feed formulation, and on farm consultations across the northeast.
Poultry 101
Presenter: Jennifer Hashley, Director of New Entry Sustainable Farming Project & Pete and Jen’s Backyard Birds
This seminar will cover the basics on how to start your own flock, whether you want to raise laying hens, meat birds, turkeys or ducks. We will go over housing needs, feed and pasture, water, basic health care, predator protection, breed selection and winter care.
The seminar will also touch on scaling up for people wanting to increase production, sales and the issues surrounding processing for meat birds.
Session 3 1:00 – 2:00
Wholesale Meat Marketing: Breaking down barriers
Presenter: Chef Chris Cronin, Farm & Coast Market; Mary Ann Buckley, How on Earth; David Cote, Lee’s Market
Are you interested in wholesaling your meat or expanding your wholesale marketing? In this panel discussion, you will hear from local restaurants and grocery stores on their philosophies for incorporating locally raised meats in their stores and restaurants. They will discuss the challenges and opportunities of sourcing and selling local meat and what they are looking for from local farmers, including: type of meat, cuts, fresh versus frozen, delivery and distribution options, pricing, and more.
Mob Grazing and Finishing Cattle on Grass
Presenter: Ridge Shinn
This seminar will focus on grazing and finishing cattle on grass. Ridge will talk about his experience on establishing a model for 100% grass-fed beef production that will rejuvenate farmlands and provide healthy food for humans and a fair financial return for farmers and ranchers. Now, in the world of concern over climate change, worn out soils, droughts, human health problems, and the impacts of industrial beef production, a movement is growing to address all these problems by raising cattle for market on pasture alone.
USDA/NOP Organic Certification and Baystate Grass-fed Certification
Presenter: Eric Hanson, Baystate Organic Certifiers
Baystate Organic Certifiers is a USDA National Organic Program Accredited Organic Certification Agency specializing in organic farm, livestock, and processing certification in the eastern US. Baystate has provided cost-effective, efficient, and sensible organic certification for all interested parties over 25 years. Baystate specializes in dispelling the myths and misconceptions surrounding organic certification and in January 2017 Baystate will also be introducing the Baystate Organic Certifiers 100% Grass-Fed Certification designed to augment organic certification of livestock-specific operations.
Small-scale Diversified Livestock Production: Goats, sheep, and hogs
Presenter: Anne Petersen, Rosasharn Farm
Anne Petersen of Rosasharn Farm will share her experiences in running a sustainable, diversified family farm over the last 30 years. Anne raises Nigerian dwarf dairy goats, American guinea hogs, large black hogs, sheep, livestock guardian dogs, chickens, and turkeys. Learn about the different requirements needed for housing, feed, pasture, protection from predators and winter care for each group of animals. More importantly, learn how all of the pieces of the puzzle including vegetables and all of the different livestock fit together to create a sustainable, small-scale farm.
Session 4 2:00 – 3:00
Advanced Pasture Management
Presenter: Rebecca Brown, Livestock Manager and director of Restorative Grazing and Land Management at Weatherlow Farms in Westport, MA
This seminar takes a holistic view of managing your pastures from healthy soils to restorative grazing. We will discuss the benefits of advanced pasture management, understanding soil tests, selecting soil correctives and fertilizers and purposeful tillage.
Value-added Meat Products: Lessons learned and opportunities
Presenter: Chef Chris Cronin, Farm & Coast Market; Pat McNiff, Pat’s Pastured
Are you ready to go beyond selling the traditional cuts of meat and Italian sausage? What are the advantages and risks of branching out? This seminar features two speakers thinking outside of the box and adding value to meat: one a farmer and the other a chef. Pat McNiff of Pat’s Pastured will talk about his experience with selling and working with processors to offer different kinds of sausages (chorizo, beer bratwurst, chicken sausage, hot dogs, kielbasa, snack sticks and more). Pat will also share lessons learned from running a food truck serving his pasture raised meats and other local products. Chef Chris Cronin will discuss challenges and benefits of using snout to tail cuisine and striving for a zero waste kitchen while managing a butcher shop, restaurant, and market. With little going to waste, Chef Cronin has to educate his consumers on how to use unusual cuts of meat and organs and adds value to meat through curing.
Poultry Processing for Sales
Presenter: Jennifer Hashley, Director of New Entry Sustainable Farming Project & Pete and Jen’s Backyard Birds and New En
Poultry processing regulations can be confusing, especially for small operations. Unlike with other livestock, there are ways of processing your own birds and still be eligible for in-state sales. In this seminar we go through the different options open to poultry producers, specifically the requirements for using a mobile processing unit or building an on-farm slaughter facility. We will discuss the federal law and small-scale exemptions and state-level laws and regulations.
Slaughterhouse 101
Presenter: Amado Baeza, Chief Operating Officer of the TLI Slaughterhouse and Processing Facility
You have put all of your energy into raising your livestock and now you have to choose a slaughterhouse, make a date, and get your animals there. It can be daunting. In this seminar you will learn how to choose the slaughterhouse that is right for you and the basics of slaughterhouses, including scheduling, what to expect when you arrive at the slaughterhouse, what is humane handling and slaughter, how to fill out a cut sheet (what the different cuts of meat and all of the different options), and what options are available for value-added products.
Session 5 3:00 – 5:00
Plant Biology and Nutrient Management for Grass Farmers
Presenter: Dr. Christine Worthington
With the worst drought in recent memory and the new nutrient management regulations, it is more important than ever to have a nutrient plan for your pastures and hay fields. Maximize the feed quality of your pastures and learn about drought resistant varieties of grasses and forages. Dr. Worthington will review soil tests, how to determine what to put on your pastures, and recommend some good sources of fertilizers and field amendments.
Poultry and Swine Nutrition
Presenter: Dr. Eric Reid, Cooperative Feed Dealers
Increase productivity in your poultry and swine by learning how to maximize feed efficiency. Dr. Eric Reid will discuss feeding strategies that will allow you to get the most out of your flock and swine. Dr. Eric Reid currently works for Cooperative Feed Dealers providing technical support, feed formulation, and on farm consultations across the northeast.
Farm Insurance & Liability
Presenter: Kevin Sullivan, Farm Family Insurance
In this seminar, we will help identify any personal liability risks you may have owning livestock or selling meat products on the farm. Learn how to insure yourself to protect yourself from those risks.
The Livestock Conference Expo – 2016
One of the goals of the conference is to help facilitate networking among farmers, processors, consumers, and organizations servicing the agricultural community. The SNE Livestock Conference Expo allows your organization and/or business to display your products and services to hundreds of people involved in livestock farming and meat production.
We welcome all exhibitors that service, promote, educate, and are relevant to raising livestock. We encourage exhibitors to distribute promotional materials, fund raise, promote upcoming events, and sell products, memberships, merchandise, tickets, or livestock. Learn more and sign-up for a table today.
Lunch provided by:
Parasite Control and FAMACHA Training
Dr. Katherine Petersson, from the University of Rhode Island Dept. Fisheries, Animal and Veterinary Science, will lead a discussion on effective parasite control practices and train participants in the correct use of the FAMACHA anemia detection system. Topics will include small ruminant parasite ID & biology, dewormers and drug resistance, integrated parasite control practices including pasture management and smart deworming techniques. This is a 4 hour workshop from 10am - 2pm and is free to registered conference participants. Spaces are limited, so you need to sign up for this workshop when you register for the conference.
Seminars
Welcome & Keynote 8:30 – 9:30
State of the Meat Processing Industry: Looking Forward
Presenter: Amado Baeza, Chief Operating Officer of the TLI Slaughterhouse and Processing Facility
The United States was once covered with a network of small-scale slaughterhouses and butcher shops that served the needs of small and midsized farms and the local community. Today, we have a consolidated meat industry from birth of the animal to packaged meat, creating a highly competitive commodity market with low margins that negatively impacts small processing facilities, small-scale independent farmers, and consumers. New England, however, has a rich history of small-scale meat processing and is experiencing a revitalization with increasing demand for locally raised food. With over 29 years working in and managing both large and small processing facilities, Amado will reflect on how the industry has changed, where it is headed and how small-scale facilities fit into the evolving food landscape.
Session 1 10:00 – 11:00
Rules and Regulation: Owning and Raising Livestock
Presenters: Dr. O’Connor, Chief Veterinarian Health Officer, Animal Health, Massachusetts Department of Agricultural Resources; Mike Cahill, Director Animal Health, Massachusetts Department of Agricultural Resources
What are your responsibilities as a livestock owner? Which vaccinations are you obligated to get? What is the legality of feeding by-products? What state permits are required for importing livestock and exporting livestock for out of state sales? Which regulations are established at the local level and which ones are regulated at the state level? This panel discussion will address the Massachusetts rules and regulations that all livestock farmers should know, and will help answer any questions you have.
Websites and Social Media for Farmers
Presenter: Rosalyn Price English, Price English Marketing Group
Every business benefits from an online presence. This seminar will introduce participants to the need for marketing strategy and a basic understanding of online customer engagement. Rosalyn will share FREE or low cost online tools for website building, information sharing, Internet presence, social media relationship building and graphic design.
Recalls and Risk Analysis at the Slaughterhouse
Presenter: Ed Maltby, Adams Farm
There are a number of obstacles to overcome in the meat industry, but it is clear that business commitments between processors and farmers are critical to mutual success. Traditionally, these commitments consisted of farmers supplying consistent throughput of livestock and processors committing to provide consistent, high-quality processing services. It is now time to revise this commitment to include food safety and to define the responsibilities for both farmers and processors. This seminar will examine the recent recall at Adams Farm and will discuss risk analysis, food safety, and what are the responsibilities of farmers in helping ensure food safety and product quality.
Cattle 101
Presenter: Matt Koziol, Clover Spring Farm
Join farmer Matt Koziol from Clover Spring Farm to learn what it takes to start a new cattle business. Matt raises 150 Devon and Devon/Angus cattle on grass and is certified organic. Learn how to get started with your own herd, whether you want to raise a few head for yourself or add cattle to your current operation. Matt will talk about his journey and discuss housing, health basics, fencing, water, grazing, winter feed, breed selection, and handling.
Session 2 11:00 – 12:00
Rules and Regulations: Meat Processing and Sales
Presenter: Tom Garvey, USDA Inspector
Join us in a discussion of the regulations affecting meat processing and meat sales. What is the difference between Custom, State inspected and USDA inspected Slaughterhouses and processing facilities? Why are some animals rejected at the slaughterhouse? What is a down animal? What are the regulations about which organs you can get back and why you don’t always get your animal’s organs? How do you get your own label and what are the benefits of having one? Once you have your meat back from the slaughterhouse, what are the regulations affecting direct sales and wholesaling? What permits are necessary to sell meat at your farm stand, farmers’ markets, online sales and/or wholesaling to grocery stores, restaurants and institutions?
USDA Grants and Loans Available to Livestock Farmers
Presenter: USDA Rural Development, Julie Viveiros, USDA Farm Service Agency
In this seminar, we will review the different USDA grants and loans available to livestock farmers. We will also answer any questions you may have about these programs.
Ruminant Nutrition
Presenter: Dr. Eric Reid, Cooperative Feed Dealers
Whether you are trying to raise ruminants to maximize profit margins or to produce the highest quality product or a mixture of both, learning how to increase your feed efficiency is the first step. In this workshop Dr. Eric Reid will share insights on proper nutrition of ruminants. Dr. Eric Reid currently works for Cooperative Feed Dealers providing technical support, feed formulation, and on farm consultations across the northeast.
Poultry 101
Presenter: Jennifer Hashley, Director of New Entry Sustainable Farming Project & Pete and Jen’s Backyard Birds
This seminar will cover the basics on how to start your own flock, whether you want to raise laying hens, meat birds, turkeys or ducks. We will go over housing needs, feed and pasture, water, basic health care, predator protection, breed selection and winter care.
The seminar will also touch on scaling up for people wanting to increase production, sales and the issues surrounding processing for meat birds.
Session 3 1:00 – 2:00
Wholesale Meat Marketing: Breaking down barriers
Presenter: Chef Chris Cronin, Farm & Coast Market; Mary Ann Buckley, How on Earth; David Cote, Lee’s Market
Are you interested in wholesaling your meat or expanding your wholesale marketing? In this panel discussion, you will hear from local restaurants and grocery stores on their philosophies for incorporating locally raised meats in their stores and restaurants. They will discuss the challenges and opportunities of sourcing and selling local meat and what they are looking for from local farmers, including: type of meat, cuts, fresh versus frozen, delivery and distribution options, pricing, and more.
Mob Grazing and Finishing Cattle on Grass
Presenter: Ridge Shinn
This seminar will focus on grazing and finishing cattle on grass. Ridge will talk about his experience on establishing a model for 100% grass-fed beef production that will rejuvenate farmlands and provide healthy food for humans and a fair financial return for farmers and ranchers. Now, in the world of concern over climate change, worn out soils, droughts, human health problems, and the impacts of industrial beef production, a movement is growing to address all these problems by raising cattle for market on pasture alone.
USDA/NOP Organic Certification and Baystate Grass-fed Certification
Presenter: Eric Hanson, Baystate Organic Certifiers
Baystate Organic Certifiers is a USDA National Organic Program Accredited Organic Certification Agency specializing in organic farm, livestock, and processing certification in the eastern US. Baystate has provided cost-effective, efficient, and sensible organic certification for all interested parties over 25 years. Baystate specializes in dispelling the myths and misconceptions surrounding organic certification and in January 2017 Baystate will also be introducing the Baystate Organic Certifiers 100% Grass-Fed Certification designed to augment organic certification of livestock-specific operations.
Small-scale Diversified Livestock Production: Goats, sheep, and hogs
Presenter: Anne Petersen, Rosasharn Farm
Anne Petersen of Rosasharn Farm will share her experiences in running a sustainable, diversified family farm over the last 30 years. Anne raises Nigerian dwarf dairy goats, American guinea hogs, large black hogs, sheep, livestock guardian dogs, chickens, and turkeys. Learn about the different requirements needed for housing, feed, pasture, protection from predators and winter care for each group of animals. More importantly, learn how all of the pieces of the puzzle including vegetables and all of the different livestock fit together to create a sustainable, small-scale farm.
Session 4 2:00 – 3:00
Advanced Pasture Management
Presenter: Rebecca Brown, Livestock Manager and director of Restorative Grazing and Land Management at Weatherlow Farms in Westport, MA
This seminar takes a holistic view of managing your pastures from healthy soils to restorative grazing. We will discuss the benefits of advanced pasture management, understanding soil tests, selecting soil correctives and fertilizers and purposeful tillage.
Value-added Meat Products: Lessons learned and opportunities
Presenter: Chef Chris Cronin, Farm & Coast Market; Pat McNiff, Pat’s Pastured
Are you ready to go beyond selling the traditional cuts of meat and Italian sausage? What are the advantages and risks of branching out? This seminar features two speakers thinking outside of the box and adding value to meat: one a farmer and the other a chef. Pat McNiff of Pat’s Pastured will talk about his experience with selling and working with processors to offer different kinds of sausages (chorizo, beer bratwurst, chicken sausage, hot dogs, kielbasa, snack sticks and more). Pat will also share lessons learned from running a food truck serving his pasture raised meats and other local products. Chef Chris Cronin will discuss challenges and benefits of using snout to tail cuisine and striving for a zero waste kitchen while managing a butcher shop, restaurant, and market. With little going to waste, Chef Cronin has to educate his consumers on how to use unusual cuts of meat and organs and adds value to meat through curing.
Poultry Processing for Sales
Presenter: Jennifer Hashley, Director of New Entry Sustainable Farming Project & Pete and Jen’s Backyard Birds and New En
Poultry processing regulations can be confusing, especially for small operations. Unlike with other livestock, there are ways of processing your own birds and still be eligible for in-state sales. In this seminar we go through the different options open to poultry producers, specifically the requirements for using a mobile processing unit or building an on-farm slaughter facility. We will discuss the federal law and small-scale exemptions and state-level laws and regulations.
Slaughterhouse 101
Presenter: Amado Baeza, Chief Operating Officer of the TLI Slaughterhouse and Processing Facility
You have put all of your energy into raising your livestock and now you have to choose a slaughterhouse, make a date, and get your animals there. It can be daunting. In this seminar you will learn how to choose the slaughterhouse that is right for you and the basics of slaughterhouses, including scheduling, what to expect when you arrive at the slaughterhouse, what is humane handling and slaughter, how to fill out a cut sheet (what the different cuts of meat and all of the different options), and what options are available for value-added products.
Session 5 3:00 – 5:00
Plant Biology and Nutrient Management for Grass Farmers
Presenter: Dr. Christine Worthington
With the worst drought in recent memory and the new nutrient management regulations, it is more important than ever to have a nutrient plan for your pastures and hay fields. Maximize the feed quality of your pastures and learn about drought resistant varieties of grasses and forages. Dr. Worthington will review soil tests, how to determine what to put on your pastures, and recommend some good sources of fertilizers and field amendments.
Poultry and Swine Nutrition
Presenter: Dr. Eric Reid, Cooperative Feed Dealers
Increase productivity in your poultry and swine by learning how to maximize feed efficiency. Dr. Eric Reid will discuss feeding strategies that will allow you to get the most out of your flock and swine. Dr. Eric Reid currently works for Cooperative Feed Dealers providing technical support, feed formulation, and on farm consultations across the northeast.
Farm Insurance & Liability
Presenter: Kevin Sullivan, Farm Family Insurance
In this seminar, we will help identify any personal liability risks you may have owning livestock or selling meat products on the farm. Learn how to insure yourself to protect yourself from those risks.
The Livestock Conference Expo – 2016
One of the goals of the conference is to help facilitate networking among farmers, processors, consumers, and organizations servicing the agricultural community. The SNE Livestock Conference Expo allows your organization and/or business to display your products and services to hundreds of people involved in livestock farming and meat production.
We welcome all exhibitors that service, promote, educate, and are relevant to raising livestock. We encourage exhibitors to distribute promotional materials, fund raise, promote upcoming events, and sell products, memberships, merchandise, tickets, or livestock. Learn more and sign-up for a table today.
Lunch provided by:
