Go back to the Saturday Conference Workshops.
Friday Afternoon Intensives:
Go in-depth with our Friday afternoon intensives, 3-4 hour workshops hosted by regional farmers and agricultural professionals in multiple off-site locations. Friday workshops can be added onto a Saturday conference registration or attended separately. Register online here.
Agritourism: Opportunities and Considerations for Opening Your Farm to the Public
How can your farm business benefit from welcoming the public? Hosted by East Fork Farm in Madison County, explore projects designed to generate revenue and draw visitors to your farm including tours, farm dinners, lodging, and more. Discuss considerations involved in hosting groups and events, with a focus on risk management and strategies for diversifying farm income. This workshop will help you determine if an agritourism venture is a good fit for your farm.
Stephen and Dawn Robertson of East Fork Farm, Emily Jackson and Robin Lenner of ASAP
Adding Value to Your Farm Products – Processing, Packing and Pricing
Join Chris Reedy for a tour of the Blue Ridge Food Ventures value added processing facilities and hear the challenges and opportunities involved in diversifying your farm offerings with processed products. Farmers and experienced food producers will share their experience for extending the season and expanding into new markets with products ranging from baked goods to hot sauce.
Chris Reedy, Joel Mowrey of Smoking J’s Fiery Foods and Farms, and Kenneth Cole of Riverview Farms
Planning for Farm Food Safety: Navigating the GAP Audit and Beyond
Learn how to implement an on-farm food safety program and evaluate whether GAP certification is a good fit for you. This 4-hour workshop will combine classroom and on-farm instruction to provide producers with the tools needed to meet USDA GAP/GHP certifying standards by identifying potential food safety risks and developing strategies to mitigate these risks. Participants will receive a Certificate of Attendance to fulfill training requirements for USDA GAP/GHP certification, an outline of the GAP certification process and a Food Safety Plan template. Learn Cooperative Extension and CFSA’s role in assisting growers who choose to become GAP certified, including GAP Audit cost-share opportunities.
Craig Mauney of NC Cooperative Extension and Patricia “Trish” Tripp of Carolina Farm Stewardship Association
The Whole Hog: Strategies for Utilization, Working with your Butcher, Pricing and Marketing
Many farms in our region are diversifying their farm business by adding a small scale pork operation to their farm. This 3 hour intensive course is designed for beginning and experienced farmers who are interested in increasing profitability by efficiently utilizing the whole animal, improving communications with processors and discussing considerations for pricing and marketing. Includes a butchering demonstration to give participants first hand knowledge about optimization options.
Casey Mckissick of NC Choices, Tyler Cook of Foothills Deli and Butchery, and William Lyons of Bluebird Farm
Session sponsor: NC Choices