Curbside Consulting
Join technical assistance providers for information or guidance in a one-on-one or small group setting. This session will run at the conclusion of the Technical Program, from 4pm-4:45pm on January 12th.
Quivira Coalition
Discuss the New Agrarian agricultural apprenticeship program (applicable to apprentices and mentors interested in hosting an apprentice) and land health educational resources with Taylor Muglia.
Niche Meat Processor Assistance Network (NMPAN)
Discuss grants & loans, start-up questions for meat processing, getting meat to market, meat processing costs (budgets) and more with Rebecca Thistlethwaite and David Zarling.
Flower Hill Institute & USDA Ag Marketing Service
Discuss the technical assistance services that USDA has established to support producers and groups engaged in developing or expanding meat and poultry processing enterprises with Dave Carter and Chris Roper (Flower Hill Institute) and Sara Hernandez (USDA AMS).
Cornell University
Get a demo of the Meat Pricing Calculator, and discuss market strategy and brand identity with Matt LeRoux and Lee Menius from NC Choices.
Colorado Department of Agriculture
Discuss custom exempt meat processing with Julie Mizak from the Colorado Department of Agriculture.
University of Wisconsin, Food Finance Institute
Join Brad Rostowfske to discuss business (sales, marketing & operations/supply chain) / financial plan development, sources & uses of capital, raising equity, grants, and meat processing / facility design.
High Plains Frontier Supply
Donovan Daws will meet with participants to discuss sales, installation, training, service and support for new and used meat processing and commercial food equipment for advanced smoking, cooking, and processing technologies.
Join us for Happy Hour!
Happy Hour is brought to you by CSU Fermentation Science and Technology Program, the Food Systems Institute and Get Plattered!
Thank you to our ILF Sponsors and Partners
Thank you to our Mountain Meat Sponsors and Partners
This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number G325-21-W8612 through the Western Sustainable Agriculture Research and Education program. USDA is an equal opportunity employer and service provider. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.