3rd Annual Locavore Fall Harvest Feast Farm to Table Celebration

By now you are all aware how dearly Locavore loves to celebrate, and what could be more celebration-worthy than the bounty of the fall harvest another successful farming season.

We would like to cordially invite you to celebrate with us at the Fall Harvest Feast,for the third year in a row. This year we will be hosting this tasty and jovial event at Brasada Ranch Resort.

As Locavore closes out our 10 year anniversary, we are excited to announce a new partnership with international non-profit, A Greener World. You will learn more about our upcoming collaborations very soon.

Chef Doug of Brasada Ranch will treat you to a delectible feast you will not soon forget.

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.

Fall Round Up and Ho Down Celebration

Join us at Rockin Daves Backstage Lounge as we celebrate the successful harvest Central Oregon style, with a good ol’ Ho Down.

Farm to Table BBQ feast featuring Barley Beef
Specialty Cocktails
Live Music from the Silvertone Devils
Rodeo Games
will all benefit Central Oregon Locavore Non-Profit and their fundraiser for an updated Point of Sale System in the Indoor Marketplace.

Come on down and Kick Up Yer Spurs with us!

RSVP for BBQ Dinner – $18 per person or $24 Rounded On Up to Support Locavore.

The Future of Farming…is Regenerative with Ray Archuleta

Regenerative Farming Practices and Carbon Sequestration in American Agriculture

FRIDAY, OCTOBER 11 • 6:00 – 8:30 pm

5:00 Special Meet and Greet For Local Farmers and Sponsors
6:00 Meet and Greet with Hors d’oeuvres and a No-Host Bar
7:00 Presentation with Demonstration and Q&A
Silent Auction and Raffle

Ashland Hills Convention Center Stardust Room
2525 Ashland St, Ashland, Oregon

$25 in Advance or $30 at the Door
$20 for Our Family Farms Members
Includes Local, Organic Hors d’oeuvres and a No-Host Bar

Purchase Advance Tickets at https://www.ourfamilyfarms.org/the_future_of_farming_session_6

Ray Archuleta is a Certified Professional Soil Scientist with over 30 years experience as a Soil Conservationist, Water Quality Specialist, and Conservation Agronomist with the Natural Resources Conservation Service (NRCS). After his retirement from the NRCS in 2017, Ray founded Understanding Ag, LLC and Soil Health Academy, LLC to teach Biomimicry strategies and Agroecology principles for improving soil function on a national scale. Ray also owns and operates a 150-acre farm near Seymour, Missouri.

Sponsored by: Our Family Farms and Ashland Food Coop

Sauvie Island Jubilee

A fun-filled community event for all ages: live music and storytelling, harvest themed scavenger hunts, apple tastings, salsa making, games for all – big and small, food trucks, conservation and history exhibits, tours of the historic Bybee-Howell House, archaeological artifact identification, Grande Ronde traditional canoe display, and more! Come celebrate Sauvie Island history and culture, and West Multnomah Soil & Water Conservation Districts’ 75th anniversary. Dogs not allowed in the park.

Hive to Table

On Saturday, September 14th at 5:00 pm, Farm Chef Kristen Lyon and Sarah Red-Laird, a.k.a., Bee Girl, invite you to join us for a sweet feast at the Hanley Farm in Central Point, Oregon! Our multi-course dinner will be created in the “farm to table” style, featuring food from local farmers, with Bee Girl Honey weaved through every course. Attendees will also be treated to live music, beer, wine, and mead, and an auction.

Join us for this sweet community event and give back to the organization who works hard to keep your bees and flowers thriving in Southern Oregon and “beeyond.” This event is a fundraiser for the Bee Girl organization, a nonprofit with a mission to educate and inspire communities to conserve bees, their flowers, and our countryside.

Organization founder, Sarah “Bee Girl” Red-Laird, leads a team to show kids, beekeepers, and farmers how to love their bees through classes, events, summer camps, and habitat projects. The team engages with communities across the nation, and the globe, spreading knowledge and bringing a sense of wonder from the hive to the people.

For volunteer opportunities contact thehive@beegirl.org

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!

Seeds, Grains, and Things Farm Tour and Tasting

Come Celebrate Seeds with Our Family Farms and the Southern Oregon Seed Growers Association!

We will tour one of the Hardy Seeds plots full of interesting varieties and yummy melons to taste. Delicious snacks made from LOCALLY grown seeds like tepary beans, amaranth, quinoa, millet, sorghum, and flour corn will be a feature of this fun event.

Sunday Sept 8th
2:00-5:00
Farm Tour at 3:00

At the Historic Dunn Ranch
4224 Hwy 66, Ashland, OR

$20 or $10 if you bring food from seeds to share
(No one turned away for lack of funds)

Please label your dish with ingredients and if any local seeds were used

BYOB/beverage, vino or other (responsible) drinks if you wish

Hardy Seeds is growing many rare grains and other unique seed crops in a poly-culture system, including a 3 sisters garden, borrowing the design from traditional Indigenous practices—corn, beans and squash.

Proceeds will support Our Family Farms educational series, The Future of Farming, and the SOSGA Seed Academy scholarship fund.

RSVP to contact@ourfamilyfarms.org

Organic Hazelnuts – 3rd Annual Summer Tour

The Oregon Organic Hazelnut Cooperative wants to welcome your farm, business and family to our 3rd Annual Organic Hazelnut Summer Tour! This year we will be touring two fantastic organic orchards in Washington and Marion counties. Along the way, we will hear the latest research in organic methods from OSU/Nik Wiman. You will see value added processing at Meridian Orchards and listen to a panel discussion of wholesale buyers on their perspective on the Organic Hazelnut market and opportunities.

Dry Farming for The Future

The Future of Farming Session 5: Dry Farming For the Future

Dry farming works to conserve soil moisture during long dry periods primarily through a system of tillage, surface protection, and the use of drought-resistant varieties. Learn to grow in the summer with the residual moisture in the soil from the rainy season.

$25 with Preregistration
$20 for Our Family Farms members
$30 Day of the Event

To carpool from the Rogue Valley, meet at 12:30 pm at the OSU-Extension (569 Hanley Road, Central Point)