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InFARMation: Pasture to Plate – Breaking Down Small Scale Meat Processing
June 25, 2020 @ 6:30 pm - 8:00 pm
InFARMation: Pasture to Plate – Small Scale Meat Processing
Join us on the evening of Thursday June 25th at 6:30 pm to hear from farmers and processors about the ins and outs of small scale processing options, how the pandemic has impacted processing for small farmers and a discussion of how to make positive changes to this system in our state.
Oregon’s pasture based farmers have been hard at work during this pandemic (and always!) raising poultry, beef, pork, bison, and more in a way that respects the animals, the land, the water and air resources, and their community. Demand for locally produced, ethically raised food is higher than ever. Many farmers are welcoming new customers and selling out! But with folks clamoring for meat from small producers, a bigger issue is coming to light.
There are layers of rules on the federal and state level that dictate where farmers are able to bring their meat to process for certain markets. This web of regulation has severely limited the number of processors in Oregon and has cut down on butchering options for small farmers for years. The increased demand during the pandemic, coupled with competition from out of state animals coming to Oregon’s facilities has put our state’s farmers and ranchers in an unprecedented bind. Without sufficient processing options, even if a farmer has customers lined up out the door, they can’t bring their meat to market.
Our speakers for the evening will be:
Geoff Scott/John Mathia, Marion Acres and Helvetia Market – As farmers and poultry processors with their operation Marion Acres, Geoff and John see the whole picture of small scale, pasture based production. Marion Acres, in Hillsboro, was built on the “love for the natural farm life, poultry and being outdoors.” They raise chickens, pigs, cows, and turkeys for restaurants and direct sale. They will talk about their experiences on the farm, how they choose to process their animals, and the landscape of processing options open to farmers in Oregon. They will also touch on the differences in poultry processing and other “red meat” processing options.
Angie Boudro, Rock Field Farm – Angie was raised on a pastured pork and lamb here in Oregon. She knew from a young age that she wanted to be a farmer, and after getting degrees in agriculture, she set up Rock Field Farm in Central Point with her husband and children. She is proud to continue her family’s farming tradition and bring healthy, nutritious and humanely raised meat and eggs to her community. Rock Field Farm is a member of the Oregon Pasture Network and sells lamb, beef, eggs, and more directly to customers in their area.
Amy Wong, Friends of Family Farmers – FoFF is proud to welcome Amy to our staff as the new Policy Director! Amy has a long history of fighting for opportunities for small and sustainable farming in Oregon. As an attorney, advocate and a former legislative aid in Salem, Amy has always seen the big picture of building a system that elevates family farming. Her work with FoFF will continue the journey to shift the paradigm of food in this state (and world) away from industrial factory farming. Amy will discuss what FoFF has been working on and some ways for folks to make their voices heard on this issue.
This will be an evening of community and uplifting support of local agriculture. This is a virtual meeting, so you can enjoy from the comfort of your own home with your choice of dinner, snacks and/or beverage. Tell your friends and enjoy a night “out” together, while getting all the info you need to keep your food system strong. This InFARMation is statewide and all Oregonians are welcome.
RSVP – https://friendsoffamilyfarmers.salsalabs.org/infarmationpasturetoplate-smallscalemeatprocessing