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 Salem Topics:
Date: Monday, October 21
Location: Barrel & Keg
Topic: Why and How to Buy Local Meat
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 & Beer sessions are educational events that brings 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 Mid-Willamette Valley Small Farms Program. This is a free event, food and drinks will be available for purchase.
Christina Menchini of Campfire Farms in Mulino will discuss why it’s important to support pasture-based producers. She will share their approach to raising pigs and poultry 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.
Tanya Dolby of H & K Meats in Jefferson 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.
Rich Butler of Verdant Hills Farm in McMinnville raises beef entirely on pasture and sells directly to the consumer through the herdshare model. He will discuss the different ways meat gets to market and some of the challenges facing small-scale producers.
We will also have several producers tabling at the event as a “meat” and greet so you can get to know your local producers.
Date: Tuesday, February 12
Location: The basement bar of Archive Coffee & Bar in Downtown Salem
Topic: Land, Soil, Water, and Farmers: The Future of Sustainable Agriculture in Oregon
What does it mean to be farming in the midst of climate change? Can agriculture be a part of the solution? What is your role in building a sustainable food system in Oregon? We will tackle questions like these and more at our upcoming InFARMation (& Beer!) Join us for a fun and informative night where you will hear from a panel of local producers and experts in sustainable agriculture as they address land access, soil health, dry farming, and more. We will also be presenting on ways that you can be involved in our work on behalf of family farmers and how you can help shape your local food systems. This is a free event.
WHO: We are putting together a great panel of farmers and experts that can speak to some of the top issues, and even some solutions, for the future of sustainable agriculture in Oregon.
- Amy Garrett, OSU Small Farms Program: Amy leads the Dry Farming Collaborative through
Oregon State University Extension Service, examining ways to grow a variety of crops, including tomatoes and melons, without any irrigation water. Are techniques like these essential to the future of Oregon agriculture in an age of increasingly longer and drier summers?
- Jon Bansen, Double J Jerseys: Jon runs his family dairy in Monmouth, raising over 200 cows on pasture and producing dairy for Organic Valley. He emphasizes a focus on pasture management, high-quality forage, and soil health to produce great dairy and better the environment. What role can pasture-based agriculture and managed grazing in particular play in addressing climate change?
- Greg Wilt, Sublime Organics: Three years ago Greg decided to add a farm stay to help supplement his farming business in Sublimity raising pastured meats and eggs as well as fresh produce. Is adding an agritourism components like this essential to keeping our small farms viable in the future?
- Beth Satterwhite and Erik Grimstad, Even Pull Farm: Beth and Erik are going into their fifth season as owners and managers of their diversified vegetable operation, leasing just a few acres of farmland in McMinnville. What kind of challenges do beginning farmers face when trying to find the right piece of land to start their farm on?
WHAT TO EXPECT: Bring friends, family, and neighbors to this conversation about the future of sustainable agriculture in Oregon and find out ways you can help shape your local food system!
From our 2016 Salem InFARMation series: ‘Who will grow our food? Gilgamesh talk focuses on farmers’ – Salem Statesman Journal, May 2, 2016