Grazing America Conference - Kentucky!
Sarah Bellos
Also, if you were planning on attending the SSAWG conference in Chattanooga, today is the last day for advanced registration, all others must register at the conference (http://www.ssawg.org/conference-.html)
---------- Forwarded message ----------
From: Perry, Robert R <Bob....@uky.edu>
Date: Jan 7, 2009 11:47 AM
Subject: [COMFOOD:] Grazing America Conference - Kentucky!
To: COMFOOD Listerv <com...@elist.tufts.edu>
Y'all Come!
PRESS RELEASE ‐ For Immediate Release Contact: Carrie Balkcom, Executive Director
AGA – 877‐774‐7277
American Grassfed Association to Hold 6nd Annual Conference, February 5, 6 & 7, 2009
" To‐ Market – to Market – Adding Value to your Farm"
Denver, CO.—The American Grassfed Association (AGA) will hold its sixth annual conference, February 5,
6 & 7 in Lexington, Kentucky. Keynote speaker for this conference will be the noted author and
sustainable agriculture statesman, Wendell Berry. The conference is hosted in part by the University Of
Kentucky College Of Agriculture, and the Kentucky Dept of Agriculture.
"We are pleased to roll out the AGA certification program at this conference in concert with Animal
Welfare Approved, who will be doing our on farm third party audits at no charge for our AGA members."
said Dr. Patricia Whisnant, President of American Grassfed Association, and a Missouri Grassfed Beef
producer and Processor and DVM, "The conference is aimed at our producers, and the all users and
supporters of grassfed products. We welcome producers, professionals, chefs, all food service
professionals and anyone else interested in the Grassfed industry and products to attend this
conference."
Also addressing the AGA conference will be Dr. Lee Meyer, Ph.D., Dept of Agricultural Economics,
University of Kentucky, who will map strategies for economic success in alternative ranching practices.
Other speakers include Julius Reuchel, Author of the acclaimed book, Grass‐fed Cattle who will explain
the basic ingredients of a successful beef grass‐finishing program, how those ingredients must work
together as a system, and how to develop a comprehensive grass‐finishing plan. Julius will also be on
hand for book signings, as will Mr. Berry, and we will have copies of their books for sale at the
conference.
Jay Wenther, Executive Director of The American Association of Meat Processors will teach a class on
how to speak the processors language.
Chad Pawlak of Grasspoint Farms, will lead a session on "turning Grass into Cheese."
Charles Ritch, Board member from American Pastured Poultry Producers Association, on poultry
production and the KY Mobile Processing Unit,
Jeanette Beranger from American Livestock Breed Conservancy, on Heritage Breeds and Grass
Production,
Dr. Lauren Gwin, AGA Secretary updating us on the latest from the government.
Dr. Patricia Whisnant, President, AGA will lead us through the FSIS label maze,
Dr. Gregg Rentfrow, Ph.D, UK Animal Science Dept will break down three carcasses, lamb, swine and
beef,
Jay Hall, Excalibur Seasonings, will lead a session on sausage making charcuterie and curing meats.
Chefs Jessie Cool, Bob Perry and Beef Producer Will Harris will tackle the subject of how to sell to
restaurants.
Also invited are speakers from Kentucky's finest lamb, pork and bison industries to fill us in on their
successes in alternative marketing strategies.
The conference begins with a membership meeting and opening reception on Thursday, February 5th.
A complete schedule of events is listed on the AGA website. All meals at the conference will be
coordinated by Chef Bob Perry, Coordinator & Chef, Food Systems Initiative, College of Agriculture, and
University of Kentucky. A self guided field trip to Jim and Rebekah Fielder's multi‐species farm is being
offered as well as other field trips. Our Friday night meal is being hosted by Partners for Family Farms,
prepared by some of Kentucky's finest Chefs, using Kentucky Proud Products.
Lodging has been arranged at a reduced rate of $109.00 per night at the Lexington Hyatt Hotel. A
shuttle from the airport is available.
See AGA's website (listed below) for a detailed schedule, registration form and complete lodging
information.
At the Thursday meeting, members will elect officers and other board members. Those interested in
seeking an office, a board position or membership on a committee are invited submit their names to the
AGA office at 877‐77‐GRASS or 303‐ 243‐4300.
In other AGA business, we are pleased to announce that principals from Animal Welfare Approved will
be on hand to answer all questions about the on farm audit process and the use of our AGA
trademarked logo.
The conference is open to anyone; Registration is discounted for AGA members, and its affiliated
organizations as well as those registering prior to January 21.
The AGA was established in September 2003. It is comprised of producers, Chefs, food industry
personnel, Health care professionals and private consumers. For more information on the AGA, visit
www.americangrassfed.org or call 1‐877‐77GRASS.
Sustainably yours,
Bob Perry
Coordinator & Chef
Food Systems Initiative
College of Agriculture
102 Erikson Hall
University of Kentucky
Lexington, KY 40546-0050
Cell: 859-797-1163
Fax: 859-257-7565
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