As the demand for Vermont's high quality meats has grown, it has placed additional pressure on meat production and processing infrastructure. Balancing changes in seasonal demand, adding value to improve the bottom line, understanding and communicating butchering options to different audiences, managing forage for consistent products, and scaling up production to serve wholesale markets are all areas for producers and processors to work on together.
To address these issues, the Vermont Agency of Agriculture, Food and Markets, NOFA-VT and the UVM Center for Sustainable Agriculture are offering workshops on meat production and processing. Each workshop will highlight a different topic and location on the same important theme: the more producers, processors and partners work together on the challenges, the better we will be able to take advantage of the increasing opportunities to sell Vermont meats to neighbors in town, within the state and regionally.
We will be visiting Westminster Meats, Vermont’s newest slaughter facility, for lunch and a tour. This will be a great opportunity to make connections across New England.
Sponsored by: VT Agricultural Innovation Center, VT Agency of Agriculture, Food and Markets, NOFA-VT, UVM Center for Sustainable Agriculture, VT Beef Producers Association, VT Grass Farmers Association, Over-the-Hill Farm, Royal Butcher, Mountain Meadows Farm, Westminster Meats.
This past Thursday MaineStock attended the Slow Money Maine annual gathering in Belfast.
Read more...Saturday, November 12th, 10am start time.
Ever wish you knew how to roll your own pancetta or make delicious sausage? This nose-to-tail pig butchery workshop will demonstrate how to break down a carcass and create classic recipes.
Read more...Following is an exerpt from the press conference held Monday, October 24th at Jordan Farm in Cape Elizabeth. Over 100 supporters of local foods attended this event including Russell Libby of MOFGA, Warren Knight of Smiling Hill farm with the key note address given by Congresswoman Chellie Pingree. Mainestock was interviewd following Pingree's speach. Reporter Josie Huang from Maine Public Broadcasting was there recording the event.
Read more...As the demand for Vermont's high quality meats has grown, it has placed additional pressure on meat production and processing infrastructure. Balancing changes in seasonal demand, adding value to improve the bottom line, understanding and communicating butchering options to different audiences, managing forage for consistent products, and scaling up production to serve wholesale markets are all areas for producers and processors to work on together.
Read more...What is a sustainable food (red meat) system?
We hope the following article helps our readers to ask the important questions detailed below when deciding on where and from whom to make their food purchases. Help us set the standards for what the word “Sustainable” can and should mean. We are all part of building a sustainable food system and when we all work together healthy, affordable, fair food will become a reality for all Maine people.
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