- This event has passed.
Pastured Pork & Poultry Walk, Paddock Demo, and Intensive for Beginning Farmers
April 20 @ 8:15 am - 3:30 pm
When: Thursday, April 20, 2017 | RAIN DATE: Thursday, April 27, 2017
Time: Registration with Coffee @ 8:15am | Workshop @ 9:00am – 3:30pm
Where: Warren Wilson College Farm – The Granary/ 112 South Lane, Swannanoa, NC 28778 for GPS
Cost: $30/General Public and $10/Students | Includes Lunch!
Register here: http://go.ncsu.edu/pork-and-poultry-walk-4-20
Registration deadline: Thursday, April 6, 2017
Registration Payment Options:
Credit Cards: CEFS can now accept credit cards for your registration fees.
Checks: You may also mail a check to: Center for Environmental Farming Systems, Attn. Lisa Forehand, Box 7609 – NCSU, Raleigh, NC 27695. * Please leave memo line blank.
This interactive workshop is taught by leading farmers, educators, and researchers; and provides comprehensive niche meat training from pasture to sale for beginning and transitioning farmers. Producers will learn about pasture management techniques including rotational grazing, mobile units, and paddock demos for pork and poultry, nutrition and feeding guidelines including when to use alternative feeds, how to determine markets and scale, and liability requirements and coverage. This workshop includes lunch!
Will Carter – Spirit Level Farm
Silvana Pietrosemoli – CEFS and NC State University, Department of Animal Sciences
Johnny Rogers – Amazing Grazing and Rogers Cattle Company
Asher Wright – Warren Wilson College
IMPORTANT! Due to biosecurity concerns, we will provide booties for everyone to wear during the pasture walk.
Thank you to our sponsors for their generous program support!
NC Choices, an initiative of the Center for Environmental Farming Systems, promotes sustainable food systems through the advancement of the local, niche, and pasture-based meat supply chain in North Carolina. NC Choices provides information, technical assistance, educational programming and networking opportunities for farmers, extension agents, meat processors, buyers, distributors, and consumers.