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Women in Meat Northeast 2017
Women in Meat Northeast is an event designed for women whose livelihood intersects with the world of livestock such as butchers, farmers, processors, chefs, value-added producers, distributers, and service providers across all segments of the industry. Our goal is to provide women with the opportunities to learn from and network with one another, while developing valuable skills and growing and strengthening their respective businesses and brands.Sunday, October 22, 2017MORNING 1/2-DAY WORKSHOP9am - 12pm Whole Animal: Beef Breakdown (part 1)LIMITED AVAILABILITY: 20LOCATION: Adam's Farm SlaughterhouseParticipants will break down a side of beef into primals and subprimals. Industry specification will be followed with emphasis on merchandising, nutrition and cut features.Instructor: Kari Underly, Range® Meat Academy12- 1pm BOXED LUNCHAFTERNOON 1/2-DAY WORKSHOPS1- 4pm Whole Animal: Beef Breakdown (part 2)LIMITED AVAILABILITY: 20LOCATION: Adam's Farm SlaughterhouseParticipants will process subprimals into end cuts.Each group will review their cuts and discuss learnings with the group.Individual muscles will be saved and used in a sensory exercise for building the perfect burger blend.Instructor: Kari Underly, Range® Meat AcademyFood Safety Along the Supply ChainLOCATION: Harvard Forest, Petersham, MA Participants will learn how to write specifications to create an approved supplier programInstructor: Announcement soon6- 8pm DINNER at Harvard Forest, Petersham, MABURGER BAR: Building the Perfect BurgerGroup to present and highlight their individual burger blends. Grill and serve with local fresh ingredients.Monday, October 23, 20178- 9am BREAKFAST at Harvard Forest, Petersham, MA1/2-DAY WORKSHOPS9- 12pm Whole Animal: Hog Breakdown LOCATION: Stillman's Quality Meats, Hardwick, MALIMITED AVAILABILITY: 12Participants will break down a side of pork into primals and subprimals. Industry specification will be followed with emphasis on merchandising, nutrition and cut features. Emphasis on retail and charcuterie cuts.Instructor: Kari Underly, Range® Meat AcademyThe Graziers ToolboxLOCATION: Harvard Forest, Petersham, MAThis workshop will discuss how to use the basic “tools” of grass farming to feed our livestock and improve the pastures. Topics will include different stocking rates, stock densities, trampling, variable regrowth periods, the amount of residual pasture left behind, and the pre grazing height of the pasture. Each of these “tools” can be used to change the pasture plant species composition, pasture productivity & quality, soil health, and livestock performance.Instructor: Sarah FlackCONFERENCE SESSIONS9:00-10:30AMIndustry TrendsWhere is the industry headed. What do you need to know or consider as you build your business.Speaker: TBD11:00-12:30PM Communicating Your Brand in 2017Consumers often use “brands” as shorthand to understanding your product: what it is, what does it stands for, and can it be trusted. Learn how to identify and communicate your brand, and the best way to speak to your customer. Questions from participants will be solicited before the session, to help the class best suit your needs. We will solicit questions from participants in advance of the session so that it best reflects the questions you would like to see answeredBranding Case Study: Fleishers Craft Butcher Shop has created a strong brand and cult-like following in the New York area. Sam Garwin, Butcher and CEO of Fleishers, will share what they have learned on the road to this success.Speaker(s): Samantha Garwin, CEO, Fleishers Craft Butchery12:30-1:30PMBOXED LUNCHAFTERNOON 1/2-DAY WORKSHOPS1:30-4:30PMPreventing Pasture PitfallsPart of managing pastures well is honing our observation skills to assess what the plants and animals are telling us about their health. In this workshop, we will review the key grazing principles that help pastures improve, cattle maximize pasture dry matter intake pastures and avoid a whole list of potential problems. We will also look at examples of how to observe livestock, manure, soils and plants to determine how well your pasture management system is working. Then we will talk about creative ways that we can adjust the grazing system to improve the well-being of the livestock and increase pasture quality and productivity.Instructor: Sarah Flack2:00-5pm Whole Animal: Lamb, Goat and Rabbit Breakdown and Sausage MakingLIMITED AVAILABILITY: 12LOCATION: at Stillman's Quality Meats, Hardwick, MAThis afternoon session will be interactive with participants breaking down lamb, goat and rabbits. We will end the session with a team building sausage making activity.Participants will break down a whole lamb into primals and subprimals. Industry specification will be followed with emphasis on merchandising, nutrition and value added cut features.Whole rabbit breakdown, spice pairings, cooking and selling featuresFresh Sausage Making, Blends & LinksIntroduction to fresh sausage. Students will grind, mix and link fresh pork sausage.Instructor: Kari Underly, Range® Meat Academy CONFERENCE SESSIONSLOCATION: Harvard Forest, Petersham, MA1:30-3pm Diversify for Dollars Round Table DiscussionDuring this panel discussion, our roundtable members will introduce their farms, have a candid discussion about what makes their farm business sustainable, and introduce and explore ways the check-off programs can support and help you grow your business. Question & Answer: Audience members will have the opportunity to lead the discussion and ask our panelist direct questions.Panelists: Lucinda Williams, Luther Beldan Farm, Hatfield, MA; Alicia Pedemonti, Northeast Pork Association, Heide Purinton-Brown, Toddy Pond Farm, Monroe, ME3:30-5pm Case Study: Dairy Business in the Northeast How to create a small-scale fresh milk cheese businessSpeaker: Pam Robinson, Robinson Farm, Hardwick, MA Robinson Farm is an award winning, artisanal, certified organic, raw milk cheese producerEVENING BREAKOUT6:30-8:30PMDINNER at Harvard Forest, Petersham, MABRATS & BEER and off the bloc pairings and sparingGroup to present and highlight their individual sausage blends. Grill and serve with local fresh ingredients.Tuesday, October 24, 20178:00-9am BREAKFAST at Harvard Forest, Petersham, MACONFERENCE SESSIONS:9:00-10:30AMLife/ Work Balance: Making it WorkAs women in the food, farming, and livestock industries, we recognize the need to create that elusive "work/ life balance". But at the end of the day, who amongst us knows what that would look like? This session will be an opportunity to explore why it matters and what it would mean to each of us to create it.Speaker: Federica Baldan Sabez, Consultant & Trainer, New York, NY11:00-12:30PMFarm Hacks: Edits, Tracking, Data Collection, Improved EfficiencyBring your best "Hack" and win an awardSpeaker: Kate Stillman, Stillman's Quality Meats, Hardwick, MA12:30-1:30PM LUNCH at Harvard Forest, Petersham, MA2:00-3:30PMCase Study: Finding Inspiration in Other’s Experiences and PerspectivesSpeaker: TBDOur Sponsors:

When: Oct 22, 2017 1pm to Oct 24, 2017 8pm in Petersham, MA
Cost: $695.00

Women in Meat Northeast 2017

Women in Meat Northeast is an event designed for women whose livelihood intersects with the world of livestock such as butchers, farmers, processors, chefs, value-added producers, distributers, and service providers across all segments of the industry. Our goal is to provide women with the opportunities to learn from and network with one another, while developing valuable skills and growing and strengthening their respective businesses and brands.Sunday, October 22, 2017MORNING 1/2-DAY WORKSHOP9am - 12pm Whole Animal: Beef Breakdown (part 1)LIMITED AVAILABILITY: 20LOCATION: Adam's Farm SlaughterhouseParticipants will break down a side of beef into primals and subprimals. Industry specification will be followed with emphasis on merchandising, nutrition and cut features.Instructor: Kari Underly, Range® Meat Academy12- 1pm BOXED LUNCHAFTERNOON 1/2-DAY WORKSHOPS1- 4pm Whole Animal: Beef Breakdown (part 2)LIMITED AVAILABILITY: 20LOCATION: Adam's Farm SlaughterhouseParticipants will process subprimals into end cuts.Each group will review their cuts and discuss learnings with the group.Individual muscles will be saved and used in a sensory exercise for building the perfect burger blend.Instructor: Kari Underly, Range® Meat AcademyFood Safety Along the Supply ChainLOCATION: Harvard Forest, Petersham, MAWho can I sell my meat products to? What are their purchasing requirements? Why is a food safety plan important? Participants will learn the process steps to write a food safety plan, the steps to sell into certain outlets, and the importance of why we do what we do along the supply chain, in order to keep our food safe for the consumer.Instructor: MacKenzie Waro is the Livestock Processing and Marketing Specialist with CCE Harvest New York MacKenzie works with processors, producers and consumers helping identify markets and concepts for marketing of livestock products. She is a HACCP (Hazard Analysis Critical Control Point) Lead Instructor, FSMA (Food Safety Modernization Act) for Animal Feeds Lead Instructor, SQF (Safe Quality Foods) Certified, and works with USDA for cattle grading and carcass grading6:30 - 8:30PMDINNER at Harvard Forest, Petersham, MABURGER BAR: Building the Perfect BurgerGroup to present and highlight their individual burger blends. Grill and serve with local fresh ingredients.Monday, October 23, 20178- 9am BREAKFAST at Harvard Forest, Petersham, MA1/2-DAY WORKSHOPS9- 12pm Whole Animal: Hog Breakdown LOCATION: Stillman's Quality Meats, Hardwick, MALIMITED AVAILABILITY: 12Participants will break down a side of pork into primals and subprimals. Industry specification will be followed with emphasis on merchandising, nutrition and cut features. Emphasis on retail and charcuterie cuts.Instructor: Kari Underly, Range® Meat AcademyThe Graziers ToolboxLOCATION: Harvard Forest, Petersham, MAThis workshop will discuss how to use the basic “tools” of grass farming to feed our livestock and improve the pastures. Topics will include different stocking rates, stock densities, trampling, variable regrowth periods, the amount of residual pasture left behind, and the pre grazing height of the pasture. Each of these “tools” can be used to change the pasture plant species composition, pasture productivity & quality, soil health, and livestock performance.Instructor: Sarah Flack, Sarah Flack Consulting and author of The Art and Science of GrazingCONFERENCE SESSIONS9:00-10:30AMIndustry TrendsWhere is the industry headed. What do you need to know or consider as you build your business.Speaker: Claire Brown, Staff Writer, New Food Economy11:00-12:30PM Communicating Your Brand in 2017Consumers often use “brands” as shorthand to understanding your product: what it is, what does it stands for, and can it be trusted. In this session you'll learn how to begin distilling your brand from the chaos of day-to-day operations, to find an authentic voice that speaks to your customers. We will solicit questions from participants in advance of the session so that it best reflects the questions you would like to see answeredBranding Case Study: Fleishers Craft Butcher Shop has created a strong brand and cult-like following in the New York area. Sam Garwin, Butcher and CEO of Fleishers, will share what they have learned on the road to this success.Speaker(s): Samantha Garwin, CEO, Fleishers Craft Butchery12:30-1:30PMBOXED LUNCHAFTERNOON 1/2-DAY WORKSHOPS1:30-4:30PMPreventing Pasture PitfallsPart of managing pastures well is honing our observation skills to assess what the plants and animals are telling us about their health. In this workshop, we will review the key grazing principles that help pastures improve, cattle maximize pasture dry matter intake pastures and avoid a whole list of potential problems. We will also look at examples of how to observe livestock, manure, soils and plants to determine how well your pasture management system is working. Then we will talk about creative ways that we can adjust the grazing system to improve the well-being of the livestock and increase pasture quality and productivity.Instructor: Sarah Flack, Sarah Flack Consulting and author of The Art and Science of Grazing2:00-5pm Whole Animal: Lamb, Goat and Rabbit Breakdown and Sausage MakingLIMITED AVAILABILITY: 12LOCATION: at Stillman's Quality Meats, Hardwick, MAThis afternoon session will be interactive with participants breaking down lamb, goat and rabbits. We will end the session with a team building sausage making activity.Participants will break down a whole lamb into primals and subprimals. Industry specification will be followed with emphasis on merchandising, nutrition and value added cut features.Whole rabbit breakdown, spice pairings, cooking and selling featuresFresh Sausage Making, Blends & LinksIntroduction to fresh sausage. Students will grind, mix and link fresh pork sausage.Instructor: Kari Underly, Range® Meat Academy CONFERENCE SESSIONSLOCATION: Harvard Forest, Petersham, MA1:30-3pm Diversify for Dollars Round Table DiscussionDuring this panel discussion, our roundtable members will introduce their farms, have a candid discussion about what makes their farm business sustainable, and introduce and explore ways the check-off programs can support and help you grow your business. Question & Answer: Audience members will have the opportunity to lead the discussion and ask our panelist direct questions.Panelists: Lucinda Williams, Luther Belden Farm, Hatfield, MA; Alicia Pedemonti, Northeast Pork Association, Heide Purinton-Brown, Toddy Pond Farm, Monroe, ME3:30-5pm Case Study: Finding Inspiration in Other’s Experiences and PerspectivesDairy Business in the Northeast How to create a small-scale fresh milk cheese businessSpeaker: Pam Robinson, Robinson Farm, Hardwick, MA Robinson Farm is an award winning, artisanal, certified organic, raw milk cheese producerEVENING BREAKOUT6:30-8:30PMDINNER at Harvard Forest, Petersham, MABRATS & BEER and off the bloc pairings and sparingGroup to present and highlight their individual sausage blends. Grill and serve with local fresh ingredients.Tuesday, October 24, 20178:00-9am BREAKFAST at Harvard Forest, Petersham, MACONFERENCE SESSIONS:9:00-10:30AMLife/ Work Balance: Making it WorkAs women in the food, farming, and livestock industries, we recognize the need to create that elusive "work/ life balance". But at the end of the day, who amongst us knows what that would look like? This session will be an opportunity to explore why it matters and what it would mean to each of us to create it.Speaker: Federica Baldan Sabez, Consultant & Trainer, New York, NY11:00-12:30PMMaking Dough with Meat (Business Basics)You launched your business because you love making a difference in the way we eat and farm. You want to be ecologically and financially sustainable. In this session, you're going to learn the basics of accounting and book-keeping, and as Richard Wiswall says, “plan for profit.” If you’ve ever wondered whether it’s more profitable to sell whole animals or retails cuts; or whether layers are more profitable than meat birds, then this session is for you! We will discuss accounting and business concepts, so you can make important decisions like how to price your products, or deciding which markets to sell in. Understanding your financials is the key to working smarter not harder.For those who are interested in learning more about financial management, and how you can run a more profitable business, Julia will offer a series of classes that build on this session. Visit her website [www.JuliaShanks.com] for more details.Speaker: Julia Shanks, Julia Shanks Food Consulting: Working with Restaurants, Farms and Food Producers to Maximize Profits and Streamline Operations, Cambridge, MA12:30-1:30PM LUNCH at Harvard Forest, Petersham, MA2:00-3:30PMFarm Hacks: Edits, Tracking, Data Collection, Improved EfficiencyBring your best "Hack" and win an awardSpeaker: Kate Stillman, Stillman's Quality Meats, Hardwick, MAOur Sponsors:

When: Oct 22, 2017 1pm to Oct 24, 2017 8pm in Petersham, MA
Cost: $695.00

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About Petersham, MA
The Town of Petersham Massachusetts was founded in 1754 and is located in Worcester County.

As a result of the outstanding wealth of conservation land the sighting of bald eagles, white tailed deer, wild turkeys and other forms of wildlife is very common.

Recreational opportunities in Petersham are endless and include the Petersham Crafts Center as well as the Fisher Museum at Harvard Forest and many more!