Since the Spring of 2020, our InFARMations have gone virtual! The bright side of hosting these events online is we can reach all corners of the state. So please stay tuned for our 2021 Fall Series as we uncover some of the dirty aspects of farming and have conversations on Farm Workers Rights, Climate Justice and Animal Welfare.
*September 14, October 12, and November 9, 2021 from 6:30pm-8pm*
2019 Corvallis Topics:
InFARMation: How to Buy Meat Direct from Farm
Thursday, November 14th at Marys River Grange (24707 Grange Hall Rd, Philomath)
Doors open at 6:00pm; Event from 6:30-8:30pm
Buying local meat can be a daunting task. Who do you buy from? Does it matter if the meat was “pasture raised”? What does buying “half a cow” mean? We’re tackling these questions and more as we dive into the why and how to purchase local meat with local producers, butchers, and consumers.
Join us for a panel discussion, Q&A, and a “meat and greet” with local producers. InFARMation sessions are educational events that bring eaters and farmers together to talk about the most pressing issues facing Oregon’s family farms and sustainable local food systems.
This event is in collaboration with OSU South Willamette Valley Small Farms Program. This is a free event.
Kait Crowley of PK Pastures in Sweet Home will discuss why it’s important to support pasture-based producers. She will share their approach to raising pigs on pasture and how practices like rotational grazing can benefit both the animals’ well-being as well as the health of the soil and pasture.
Bryan Moon of MoonLight Family Farms in Sweet Home raises pigs, goats, sheep, and cattle on pasture and sells his product through a variety of market channels. He will discuss the different ways meat gets to market and some of the challenges facing small-scale producers.
Denise Pohrman of Mohawk Valley Meats in Springfield will offer insight into the consumer-butcher interaction and define all the terms you need to know when buying a quarter or half animal direct from a farm.
We will also have several producers tabling at the event as a “meat” and greet so you can get to know your local producers.