Join us for an educational and informative discussion and learn what it takes to bring animals to market in Oregon. The panel of small-scale meat processors and producers discuss their meat supply chains. From the start to the finish of the process, as well as some of the challenges involved, our panelists provide an overview of this oft-overlooked part of our local food system.

WHEN: Thursday, January 26, 2012, 7 PM to 9 PM

WHERE: Kitchen Cru, 337 NW Broadway, Portland OR

COST: $5 (cash only at the door)

Panelists:

Bob Dickson, Dayton Natural Meats

Bob oversees the meat processing at Dayton Natural Meats. He is the former Director of the Clark Meat Science Center and has served as advisor for the Meats Club at OSU.

Lauren Gwin, OSU Extension Service

Lauren’s work in small scale meat processing includes helping launch the Niche Meat Processor Assistance Network (NMPAN), a resource for connecting people with information and each other. She is involved in supply chains for alternative agriculture and food production, with a focus on livestock products.

Tyler Jones, Afton Field Farm

Tyler and Alicia Jones own Afton Field Farm, a pasture-based, multi-generational family farm in Corvallis, Oregon. They raise poultry, pork, beef and lamb, as well as honey, seasonal products, and forestry products.

David McKibben, McK Ranch

David, with his wife Bette, raise cattle on 200 acres of pasture. Their animals are grass-fed and grass-finished. The 400-acre McK Ranch is located in Dallas, Oregon. 

Chris Roehm, Square Peg Farm

Chris, with Amy Benson, raises hogs and grows fruits and vegetables for direct sales to consumers and chefs on Square Peg Farm, a certified organic farm located in Forest Grove, Oregon.