Goat Discovery Day

Strengthen your goat confidence and know-how. If you are an experienced “goat person” or you hope to be, this event is for you! A full day of workshops, demos with live goats, vendors, and networking. Presented by Emerald Dairy Goat Association and Oregon State University Extension Services.

Schedule
8:00 – 9:00 am: Check-in. Hot drinks and sweet treats available.
9:00 – 9:15 am: Welcome
9:15 – 9:20 am: Transition to First Session
9:20 – 10:50 am: Session 1 options:
Getting into Packing with Goats, Wayne Sherrard
Common Goat Diseases and How to Manage Them, Dr. Charles Estill, OSU Extension
Goat Herbalism, Kat Drovdahl
11:00 am – 12:30 pm: Session 2 options:
Milking and Milk Handling Procedures, Jenifer Cruickshank OSU Extension
FAMACHA Training, Dr. Charles Estill, OSU Extension
Hay and Forage Nutrition, Ian McGregor OSU Extension
12:30 – 1:45 pm: Lunch Break (see lunch details after Session Descriptions)
1:45 – 2:45 pm: Session 3 options:
Pros & Cons of Milk Machines, Cristen Sullivan Simple Pulse
Introductory Goat Genomics, Jenifer Cruickshank OSU Extension
The Goat’s Got Juice, Kat Drovdahl
2:45 – 3:00 pm: Break. Goat cheese and crackers provided by EDGA
3:00 – 4:00 pm: Session 4 options:
Preparation for Milk Testing, Carla Polson
Goat Conformation, Melanie Ferguson, Royal Cedars and HIdden Meadows Farm
Marketing Goats and Goat Products, Melissa Fery OSU Extension
Session Descriptions
Goat Herbalism
Katherine Drovdahl MH CR CA CEIT DipHIr QTP

Goat Herbalism is a great class for those that would like to learn more about working with herbs with their goats from a Master of Herbology and herb company owner that raises goats and other farm animals and has been teaching others how to do the same for over a decade.

The Goat’s Got Juice
Katherine Drovdahl MH CR CA CEIT DipHIr QTP teaches you several ways to administer herbs to your favorite caprines!

FAMACHA Training
[Limited to 20 participants, cost $15 for FAMACHA card kit]

Dr. Charles Estill, Oregon State University

FAMACHA is a diagnostic tool to help you identify parasite infection in small ruminants, such as sheep and goats. The tool is a chart that matches eyelid color to anemia levels, an indicator of parasite infection. This type of diagnosis allows farmers to target treatment only to infected animals, which in some systems has reduced use of deworming agents by 90 percent. Not only do farmers save money, they significantly reduce the likelihood of causing parasites to become resistant to dewormers. FAMACHA training is only available through certified veterinarians.

Common Goat Diseases and How to Manage Them
Dr. Charles Estill, Oregon State University

Learn about the common diseases that affect goats in the Pacific Northwest and how to prevent and treat diseases to help keep your goat herd healthy.

Hay and Forage Nutrition
Ian McGregor, OSU Extension Service Livestock Program

This session will focus on understanding how nutrient content of forages is affected by various environmental, physiological, and cultural circumstances. You will walk away with an improved ability to judge hay or pasture forages for their nutrient content, and will ultimately end up with a more sophisticated nutrient management style for your goat business.

Preparation for Milk Testing
Carla Polson

This session will cover what you need to know to prepare for your first milk test as a herd owner or a new milk tester. We will cover the process, taking samples and packing for the lab and much more.

Pros and Cons of Milk Machines
Cristen Sullivan, Simple Pulse

This session will explore the pros and cons of using milk machines as well as address commonly asked milking questions.

Getting into Packing with Goats
Wayne Sherrard, North American Pack Goat Association

This presentation is for the beginner interested in partnering with pack goats for hunting and wilderness exploration. Pack goats are gaining popularity in western states including Oregon. Wayne will be discussing specifics about breeds and selecting goats with packing potential. There will also be a saddling demonstration, equipment show-and-tell and trail etiquette dos and don’ts.

Marketing Goats and Goat Products
Melissa Fery, OSU Extension Service Small Farms Program

Are you interested in selling live goats, meat, and/or milk from goats? If your answer is yes, plan to attend this session where we’ll talk about direct marketing strategies and rules and regulations to keep in mind.

Milking and Milk Handling
Jenifer Cruickshank, OSU Extension Service

Learn about the physiology of milk letdown, udder preparation and cleanliness, proper milking equipment use, sanitary milk handling procedures, and pasteurization options.

Introductory Goat Genomics
Jenifer Cruickshank, OSU Extension Service

Review basic genetics and learn about what genomics is, how genomic information is generated and being used, and how it might ultimately be useful in making goat breeding decisions.

Goat Conformation
Melanie Ferguson, Royal Cedars and Hidden Meadows Farm

Conformation is how well a goat conforms to the ideal according to breed. This session is for goat enthusiasts who may want to show goats and those interested in learning about conformation and how the concepts apply to doe selection and herd management.

Lunch Information
You are welcome to bring your own lunch to the event, go out for lunch, or add on a catered lunch option for $11. There are two options for lunch, either a sandwich or a salad – both come with a dark chocolate brownie for dessert and beverage choices of water, iced tea & mango spritzer:

TTABS Sandwich with turkey, avocado, bacon, swiss & tomato with a green goddess aioli between Creswell Bakery multi grain sourdough.
Kitchen Sink Salad includes organic greens, cucumbers, carrots, tomatoes, bell peppers, nuts, pickled beets, feta & whatever else the chef finds. Served with bread. Balsamic vinaigrette & ranch optional on side.

Poultry Processing Facility & Farm TOUR

Join us for our “Second Saturday Stroll” through the farm, bring a mug and we’ll provide the hot coffee and a morning treat! Come see the entire farm with us as the owners John & Geoff take you on a guided tour to meet all the animals. We will talk in depth about our sustainability, methods, and plans. You’ll get to see the entire “farm-to-table” process from chick, to pasture, to processing, to packaging. We’ll also visit all the animals and see how they play a major role in the sustainable cycle on our farm. Cows, pigs, laying hens, broilers, baby chicks, turkeys in the fall, the brooder, the processing facility and more!

Office Hours at the Grange

Head to the Multnomah Grange for free one-on-one assistance from Jeremy Baker, Senior Conservation Planner. The Multnomah Grange is located at 30639 SE Bluff Road in Gresham. Bring your questions and explore strategies and solutions around:

Erosion prevention
Forestry
Natural areas
Livestock and grazing
Cropping
Irrigation

CSA Share Fair

Come meet your local farmers and learn about Community Supported Agriculture! Buying a share is an investment in your health, the environment, and the livelihoods of the farmers that produce the kinds of food we want to eat.

Bring your whole family! It’s fun to show your kids where their food comes from. There are also activities for the kids.

The Science of Overgrazing and How To Avoid It

Pastures can take a beating but only to a point. In this course you will learn the ecological theory of pasture plant communities and the detrimental nature of overgrazing (this is some of the most interesting stuff I learned in 6 years of grad school). Harnessing this knowledge, we will then discuss practical strategies to maximize the productivity and profitability of your pasture and reduce problems with weeds and mud. This is an intermediate-level class, so some experience with pastures will be helpful but not required. This course will be taught by Gordon Jones, PhD, SOREC Extension Faculty. Read more: https://extension.oregonstate.edu/sorec/events/science-overgrazing-how-avoid-it
Location: OSU Southern Oregon Research and Extension Center, 569 Hanley Road, Central Point, OR 97502. Questions, call 541-776-7371

Intro to Pasture Management

Through understanding the biology of pasture plants and grazing behavior of livestock, you can improve the productivity of your pasture and reduce weed problems. In this introductory course, you will learn to identify important forage species, evaluate soil fertility needs, and implement rotational-grazing management techniques to maintain productive pastures in southern Oregon.

Ecliptic Brewing: Dine Out for FoFF

Eat, drink, AND support a great cause. On Wednesday, October 10th, 10% of sales at ECLIPTIC BREWING will be donated to Friends of Family Farmers.

If you don’t care for John Harris’ award-winning beer, there’s wine… or cider! And great food, including a delicious, seasonal salad made with Dancing Roots Farm greens. And word is there will be a special, brand new squash dish… and pastured pork. Something for everybody! Whatever you order, a portion of the proceeds will go to Friends of Family Farmers – many thanks to Ecliptic Brewing.

More info here.

Goats/Sheep Parasite Management SIPM

Saturday, Oct. 6, 9 am to 2 pm. Learn about SIPM-Sustainable Integrated Parasite Management in Goats and Sheep. Speaker: Susan Schoenian, Sheep and Goat Specialist at the University of Maryland’s Western Maryland Research & Education Center. She represents the American Consortium for Small Ruminant Parasite Control. This video presentation revisits a live workshop Susan presented here at SOREC in June 2018. Attend this presentation at the reduced price of $35. ($25 for the second person from the same operation). Following the presentation, all participants are welcomed to stay and discuss building a personalized farm plan for Sustainable Integrated Parasite Management. Gastrointestinal parasites of sheep and goats are becoming increasingly resistant to currently available commercial de-wormers. Parasite loads not only reduce performance, but can lead to animal death. When infected animals are sold parasites may spread to other pastures. Learn more sustainable methods at this presentation. Register at the door ok with check (made out to “OSU”) or cash. Arrive 10 minutes early.

InFARMation September 25: Pasture-raised Poultry

Please join us for our next InFARMation at Lagunitas Public House on Tuesday evening, September 25th, from 6-9pm.  Our topic will be Pasture-raised Poultry, and we will get to the bottom of such questions like why pasture-raised poultry costs more, heritage breeds vs. Cornish Cross hens, what the state and federal rules are about chicken processing, why we can only get pasture-raised turkey once a year (and we will have opportunities to sign up for our 2018 Thanksgiving turkey on site!), and why it’s so hard to get pasture-raised chicken and turkey in restaurants.

Our speakers will feature farmers Geoff Scott and John Mathia of Marion Acres Farm.  Their farm story is a fascinating look into what it takes to create a poultry farm from a dream and a vision and a whole lot of hard work.  A. Whole. Lot. Their success story includes starting with 32 broiler chicks just a few years back to building and opening a ODA processing facility on-farm just this summer! They are one of the only local farms providing pasture-raised chicken to Portland restaurants.

Grand Central Bakery strives to provide local and pasture-raised meat to their customers, and has had to face issues of scale, demand, state law and processing issues as they’ve grown from a small cafe & bakery to having ten stores over two states. Piper Davis, co-owner, and Laura Ohm, product director, will give us a behind the scenes look at what sustainable sourcing can and should look like, what the barriers are, and how we as customers can make a difference.

Justin Ashby is meat monger for Flying Fish Company and owner of Tidal Boar Foods, and has worked for several of the higher end groceries in town behind the meat counter. He can speak to us about the challenges for grocery stores in stocking pasture raised meat and about what kinds of questions we should be asking to both find pasture-raised meat by the cut and to encourage grocery stores to offer these kinds of responsibly raised proteins. He has even offered to make a video on how to break down a whole chicken into parts for us.

Doors open at 6pm, speakers start at 6:30. This is a free, all-ages event.  Beer sales will be donated to Friends of Family Farmers.  Please note – food options will be limited: Pasture-raised pork rolls, Spinach and Feta hand pies, quinoa and kale salad. In addition to Lagunitas beer, there will be sodas and water. Parking is on-street, so leave yourselves a bit of extra time for that – folks can be dropped off at the side door on NE 3rd if you’d like. If you would like to volunteer for this or any of our future InFARMations, or if you have any questions, please email Michele@friendsoffamilyfarmers.org.

Save the Date for future InFARMs at Lagunitas Public House: October 9th: Pasture-raised Pork & November 13th: Grass-fed Dairy