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!
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
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.
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