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

2019 Western Apicultural Society Conference

Every year the president of the Western Apicultural Society is given the chance to host the “WAS” conference on their own turf and highlight what’s good about their region. I’m honored and humbled to take on this role, and am hoping to create not just a conference, but an experience that emphasizes what we are – a society.

Our theme is “Hive Mind for the Greater Good,” built on the values of persistence and authenticity and celebrating community, women in leadership, and of course, bees and their keepers.

This weekend will be a mix of dynamic keynote talks, workshops built on the themes of art, beekeeping, social media and marketing, bee habitat conservation, education, native bees, and global research.

In an effort to create community, we are also going to provide plenty of opportunities for networking:

• We will turn the microphone around to the attendees with a “storytelling hour” in the theme of #beekeeperfail (we all have them, let’s take some time to admit it and have a little fun!).

• We’ll give attendees the opportunity to sign up for the “Community Waggle Dance Tabletop Show” where we will provide a bistro table to a selected group to create a “show and tell” display of something they are working on (a hive design, research, a tech innovation, etc.).

• Staying with WAS’s ability to provide an intimate experience for conference speakers and attendees, we’ll have “Roundtable Speed Swarming.” Guests will rotate (in groups) to speaker-hosted tables and spend some time in dialogue with a leader they have been admiring from afar.

• Throughout the conference we will provide multiple breaks, and a happy hour each evening, to encourage beekeepers to meet up and waggle dance using social media, the Bumble networking app, and our special interest themed “hive towers.” The hives are the place to meet your new best friend who’s also into beginning beekeeping, honey production, co-ops and supply chain management, bee habitat, native bees, bee-themed travel and service opportunities, etc.

Keynote Speakers & Workshop Leaders include: Dr. Judy Wu-Smart, University of Nebraska-Lincoln; Katrina Klett, Elevated Honey Co.; Hilary Kearney, Girl Next Door Honey; Dr. Meghan Milbrath, Michigan State University; Anna Gieselman, Bee Amour Jewelry; Sarah Red-Laird, Bee Girl; Molly Romero L.Ac., MSOM, Active Acupuncture of Ashland; the native bee team from the Logan, Utah, USDA-ARS Pollinating Insects Research Unit; streamed opening welcome by Dr. Marla Spivak, and more.

On Sunday we will have a limited number of spots on an interactive bee habitat tour. We will load up in vans to travel to the Bee Girl organization’s “Seeds for Pollinators” research project at The Farm at Southern Oregon University, our “Regenerative Bee Pasture” research project at the Sampson Creek Preserve, and attendees will also participate in native bee research with the USDA Logan Bee Lab team at Mount Ashland.

Yours Truly,
Sarah Red-Laird
Western Apicultural Society President

Pasture Management Series

Want to produce the most forage from your pasture? Join Oregon State Extenison for a pasture class on Tuesday, June 4, 2019. Topics for the class include weed and forage plant identification, fertilizing, rotational grazing techniques, fencing and pasture management strategies. A pasture walk where questions from the audience will be answered and techniques for improving your pasture will be discussed.

Call 541-447-6228 to register or email

kim.herber@oregonstate.edu

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

Soil Testing for Pastures, Farm Fields and Productive Gardens

Instructor Gordon B. Jones, Ph.D. We will cover the methods for collecting a soil sample, and where to send samples for analysis. Most importantly, learn how to interpret the results and then how to correct soil problems for the crop(s) you intend to grow. Examples from both organic and conventional systems will be discussed as well as soil testing to evaluate soil health. Register on line: http://bit.ly/JacksonExtAgriculture

https://extension.oregonstate.edu/sorec/events/soil-testing-productive-gardens-pastures-farm-fields

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.

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

Pastured Poultry Workshop

Pastured Poultry Workshop

Corvallis, OR
August 15-16, 2018
8:30 AM-4:00 PM each day
Want to improve your Pastured Poultry Production & Support Network?
Organizers: Oregon State University, University of California Extension, UC Davis & the National Center for Appropriate Technology (NCAT) and its ATTRA project.
Whether you are an aspiring or beginning farmer, or a few years into your business, this workshop will address topics to support the development of your poultry enterprise.

Special Guest Speakers:
o Lauren Gwin, Niche Meat Processor Assistance Network (NMPAN): Processing and Regulations
o Local Pastured Poultry Farmer (to be announced): Raising and Marketing Pastured Eggs & Meat

Discussion Topics:
• Preventive Health
• Feeding and Nutrition
• Housing and Equipment Systems Design
• Regulations: Options for Processing and Marketing
• Efficient Recordkeeping to Support Decision-Making
Cost of the workshop is $40, which includes lunch and a light breakfast both days and educational materials.
To Register https://ucanr.edu/survey/survey.cfm?surveynumber=21362
For more information, contact NCAT Specialist Ann Baier by email annb@ncat.org or call 530-792-7338