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Friday, April 1. 2005
Session I - Session
II - Session III - Session
IV - Session V
- Keynote Address:
Joel Salatin.
- Farm
Sales Emancipation
- Luncheon Speaker:
Cameron
Wold - Proven
Ideas and Practices for Developing a Food-based Incubator
- Dinner Speakers:
David
Yudkin, Hot Lips Pizza, Portland, OR
Karl Kupers, Hirst Farms & Shepherd's Grain, Harrington,
VA
Saturday,
April 2. 2005
Session VI - Session
VII - Session VIII
- Opening Plenary Session::
Stephen
Hall, "Critical Points to Consider in Taking
Value-added Food Products to the Marketplace"
- Capnote Address:
Harvey
Hartman, The Hartman Group, Inc. -- "Positioning
Your Business to Take Advantage of Future Trends in
Food Markets"
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|
| Conference |
Friday,
April 1, 2005
|
|
| 7:30
am - 9:00 am - Check-in
& Network |
|
P-1
- 9:00
am - 9:50 am - Opening
Keynote
Joel Salatin - Farm
Sales Emancipation |
|
| 9:50
am |
Break |
|
|
| Session
1. 10:00
am - 11:00 am |
|
| 10:00
am |
Gerard
Bentryn
Bainbridge
Island Winery
Bart & Victory Alexander
China Bend Winery, Kettle Falls, WA
Bent Charnley
Lopez Island Vineyard & Winery |
A-1
Winemaking I: Opening and Operating a Small-Scale
Vineyard and Winery |
|
| 10:00
am |
Claudia
Coles
WSDA, Olympia, WA
Jim Thompson
King County, WA
Helmut Blume
USDA Retired
Joel Huesby
Thunderiing Hooves Ranch, Touchet, WA |
B-1
Meat Processing Issues, Opportunities and Regulations
for Direct Marketing of Meat Products I |
|
| 10;00
am |
Eric
Nelson
Duvall,WA
Jon Bansen
Mommouth, OR |
C-1
Producer/Processor Linkages in Value-added Dairy Products
& The Organic Valley Dairy Coop: A Value-Added
Success Story for Producers and Consumers |
|
| 10:00
am |
Linda
Strand
Columbia
Empire Foods & "Your Northwest" Sherwood,
OR |
D-1
Identifying Potentials: Product Opportunities for
Fruits & Vegetables, and how to Interpret Markets
to Benefit Your Operation --
|
|
| 10:00
am |
John
Brugger
USDA Cooperative Development Center
Spokane, WA
Jan Tusick
Mission Mountain Market
Ronan, MT |
E-1
Cooperative Development for Value-Added Agriculture
Enterprises |
|
| 11:00
am |
Break |
|
|
| Session
2. 11:10
am - 12:10 am |
|
| 11:10
am |
Gerard
Bentryn
Bainbridge
Island Winery
Bart & Victory Alexander
China Bend Winery, Kettle Falls, WA
Bent Charnley
Lopez Island Winery |
A-2
Winemaking II: Understanding the Art and Science of
Winemaking |
|
| 11:10
am |
Claudia
Coles
WSDA, Olympia, WA
Jim Thompson
King County, WA
Helmut Blume
USDA Retired
Joel Huesby
Thunderiing Hooves Ranch, Touchet, WA |
B-2
Meat Processing Issues, Opportunities and Regulations
for Direct Marketing of Meat Products II |
|
| 11:10
am |
Albert
Straus
Straus Dairy
Marin County, CA |
C-2
The Straus Family Creamery Story |
|
| 11:10
am |
Aaron
Johnson
OSU Food Business Strategies Specialist |
D-2
Sifting Out Your Opportunities and Figuring Out
the Economics
|
|
| 11:10
am |
John
Henry Wells
Director OSU Food Innovation Cente
Portland, OR |
E-2
Accessing and Using the OSU Food Innovation Center
and Other Value-Added Ag and Food Resources |
|
| 12:15
pm - 1:30 pm |
Lunch |
|
TOP |
P-2
- 12:15 pm - 1:30 pm - Luncheon
Speaker :
Cameron Wold - Proven
Ideas and Practices for Developing a Food-based Incubator |
|
| Session
3. 1:30
pm - 2:30 pm |
|
| 1:30
pm |
Dr.
Richard Dougherty
WSU Food Science Specialist
Pullman, WA |
SS-1
Understanding HACCP and other Food Safety Regulations |
|
| 1:30
pm |
Adam
Zimmerman
ShoreBank Enterprise Pacific
Coos Bay, OR
Ruth Ann Halford
Cascadia Fund
Seattle, WA
|
SS-2
Business Financing for Value-added Processing Businesses |
|
| 1:30
pm |
Stephen
F. Hall
author of "From Kitchen to Market
Food Marketing International
Scottsdale, AZ |
SS-3
"The Importance of Packaging, Labeling, and Image
in Successful Marketing" |
|
| 2:30
pm |
Break |
|
|
| Session
4. 2:40
pm - 3:40 pm |
|
| 2:40
pm |
Drew Zimmerman
Tulip Valley Vineyard & Orchard
Mt. Vernon, WA
|
A-3
Hard Cider I: What is it, And What is Needed to Produce
a Quality Hard Cider? |
|
| 2:40
pm |
Jim
Pressley
(WSDA)
Michaele Blakely
Growing Things Farm
Carnation, WA
Katie Hover
Lacrover Farm
Friday Harbor, WA |
B-3
Small-scale Poultry Processing in Washington--Issues,
Regulations and Opportunities |
|
| 2:40
pm |
Jeff
& Sarah Brown
Dungeness Valley Farm and Creamer
Sequim, WA
Claudia Coles
WSDA
Olympia, WA |
C-3
Producing, Processing and Selling Raw Milk in Washington |
|
| 2:40
pm |
Nancy
& Carl Hendricks
"Fresh to You"
Stayton, OR
Marlene Peterson
"Campagna"
Sweet Home, OR
Bart & Victory Alexander
Victory's Garden
Kettle Falls, WA |
D-3
Building a Value-Added Farm Business--Business Models--What
Works Best for You?
|
|
| 2:40
pm |
Cameron
Wold
Boise, ID
Jim Toomey
University of ID Food Technology Center
Jan Tusick
Mission Mountain Market
Ronan, MT
|
E-3
Community Kitchens and Value-Added Food Entrepreneurship
Centers I |
|
| 3:40
pm |
Break |
|
|
| Session
5. 3:50
pm - 4:50 pm |
|
| 3:50
pm |
Richard & Susan Anderson
Westcott Bay Orchards
Friday Harbor, WA |
A-4
Hard Cider II: Issues, Oppor-tunities & Lessons
Learned in Making and Marketing Hard Cider |
|
| 3:50
pm |
Joel
Salatin
Polyface, Inc.
Swoope, VA |
B-4
Jump the Hurdles: Producer to Palate Marketing |
|
| 3:50
pm |
Jon
Bansen
Monmounth, OR |
C-4
The Organic Valley Dairy Cooperative: A Value-added
Success Story for Producers and Consumers |
|
| 3:50
pm |
Mark
McAfee
Organic Pastures Dairy Company
Fresno, CA |
D-4
Production Practices for Pathogen-free Raw Milk
|
|
| 3:50
pm |
Cameron
Wold
Boise, ID
Jim Toomey
University of ID Food Technology Center
Jan Tusick
Mission Mountain Market
Ronan, MT
|
E-4
Community Kitchens and Value-Added Food Entrepreneurship
Centers II |
|
P-3
- 6:30 pm
- 8:00 pm -
Dinner and Dinner Speakers
David Yudkin, Hot Lips Pizza, Portland, OR
Karl Kupers, Hirst Farms & Shepherd's Grain, Harrington,
VA
|
|
|
|
|
|
|
|
| Saturday
April 2, 2005 |
|
| 7:30
am - 8:45 am - Check
in & Network |
|
P-4
- 8:45
am - 9:30 am -
Opening Plenary Session
Stephen Hall -
Critical Points to Consider in Taking Value-added Food
Products to the Marketplace |
|
|
Time |
Speaker |
Presentation
Title |
|
| Session
6. 9:40
am - 10:40 am |
|
| 9:40
am |
David Yudkin
Hot Lips Pizza & Organic Soda
Wade Bennett
Rock Ridge Farm
Enumclaw, WA |
A-5
Making & Marketing Fresh Ciders and Other "Soft"
Fruit Beverages |
|
| 9:40
am |
Brenda
Book
WSDA Organic Program
Olympia, WA
George Vojkovich
Skagit River Ranch
Sedro Woollley, WA
Katie Hover
Lacrover Farm
Friday Harbor, WA |
B-5
Organic Meat Processing |
|
| 9:40
am |
Julia
& Susan Grace
Moonstruck Farm Cheese
Lora Lea & Rick Misterly
Quillasascut Cheese
Sue Shields
Golden Glen Creamery |
C-5
Artisan and Farmstead Cheese Production I |
|
| 9:40
am |
Dr.
John K. Fellman
WSU Plant Physiologist
Andrew Stout
Full Circle Farm
Carnation, WA
Pat Klinger
Burgerville
|
D-5
Adding
Value through Post-harvest Handling and Packing
Techniques
|
|
| 9:40
am |
John
Brugger
USDA Cooperative Development Specialist
Spokane, WA
|
E-5
Understanding and Utilizing the USDA Value-added Grants
Program |
|
| 10:40
am |
Break |
|
TOP |
| Session
7. 10:50
am - 11:50 am |
|
| 10:50
am |
Mariah Cornwoman
Twin Tail Farms
Tonasket, WA |
A-6
Herbal
Post-Harvest Opportunities and Challenges
|
|
| 10:50
am |
Bruce Dunlop
Lopez Island Farm
Lopez, WA
Terry Swagerty
WSU Extension
Stevens County, WA |
B-6
Mobile Slaughter of Livestock and Poultry |
|
| 10:50
am |
Julia
& Susan Grace
Moonstruck Farm Cheese
Lora Lea & Rick Misterly
Quillasascut Cheese
Sue Shields
Golden Glen Creamery |
C-6
Artisan and Farmstead Cheese Production II |
|
| 10:50
am |
Dr. Yanyun Zhao
OSU Extension Value-Added Foods Specialist |
D-6
Potential Processing Technologies for Value-Added
Fruit & Vegetable Products, and How to Use Them
|
|
| 10:50
am |
Jon
Nelson
WSU Western Region Risk Management Education Center
|
E-6
Insurance and Risk Management for Value-Added Food
Producers |
|
| 11:50
am - 1:00 pm |
Lunch |
|
|
| Session
8. 1:00
pm - 2:00 pm |
|
| 1:00
pm |
Pat Klinger
Burgerville
Kelli Sanger
WSDA Small Farm & Direct Marketing Program |
A-7
Capturing Value through Institutional & Restaurant
Sales |
|
| 1:00
pm |
Bob
Dickson
OSU Meats Center Manager
Sonya Lindsey
Meat Goat Producer
Washougal, WA |
B-7
Beyond Processing: Adding Value to Meat Products |
|
| 1:00
pm |
Marc Bates
Consultant and Former manager of WSU Creamery
Kelli Estrella
Estrella Family Creamery |
C-7
Opportunities and Challenges for Farmstead and Artisanal
Cheesemakers |
|
| 1:00
pm |
Brenda
Book
WSDA
Bent
Charnley
Lopez Island Vineyard & Winery
|
D-7
Organic Products & Processing . . . Rules and
Regulations, Along with a Company's
|
|
| 1:00
pm |
Dale
Nelson
Food Concepts
Gold Bar, WA
Paul Fuller
Sweet Creek Foods
Elmira, OR
|
E-7
Turning Your Idea for a Value-added Food Product into
a Reality |
|
P-5
- 2:15 pm
- 3:15 pm -
Capnote Address
Harvey Hartman - The Harman Group, Inc. -
Positioning Your Business to Take Advantage of Future
Trents in Food Markets |
|
| 3:15
pm |
Conference
Adjourns |
|
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