Salem InFARMation (& Beer!)
October 21 @ 6:00 pm - 8:30 pmFree
Monday, October 21st at Barrel & Keg (1190 Broadway St NE, Salem)
Doors open at 6:00pm; Event from 6:30-8:30pm
Topic: Why and How to Buy Local Meat
Buying local meat can be a daunting task. Who do you buy from? Does it matter if the meat was ”pasture raised”? What does buying “half a cow” mean? We’re tackling these questions and more as we dive into the why and how to purchase local meat with local producers, butchers, and consumers. Join us for a panel discussion, Q&A, and a ”meat and greet” with local producers. InFARMation & Beer sessions are educational events that brings eaters and farmers together to talk about the most pressing issues facing Oregon’s family farms and sustainable local food systems.
This event is in collaboration with OSU Mid-Willamette Valley Small Farms Program. This is a free event, food and drinks will be available for purchase.
Christina Menchini of Campfire Farms in Mulino will discuss why it’s important to support pasture-based producers. She will share their approach to raising pigs and poultry on pasture and how practices like rotational grazing can benefit both the animals’ well-being as well as the health of the soil and pasture.
Tanya Dolby of H & K Meats in Jefferson will offer insight into the consumer-butcher interaction and define all the terms you need to know when buying a quarter or half animal direct from a farm.
Rich Butler of Verdant Hills Farm in McMinnville raises beef entirely on pasture and sells directly to the consumer through the herdshare model. He will discuss the different ways meat gets to market and some of the challenges facing small-scale producers.
We will also have several producers tabling at the event as a “meat” and greet so you can get to know your local producers.