----- Forwarded message from "Debra M. Heleba" <[log in to unmask]> -----
Date: Thu, 10 Mar 2005 23:37:43 -0500
From: "Debra M. Heleba" <[log in to unmask]>
Reply-To: "Debra M. Heleba" <[log in to unmask]>
Subject: Press Release: WV Chef Featured at Upcoming Livestock Marketing Course
To: [log in to unmask]
Dear colleagues,
I'm distributing the following press release FYI. The featured speaker, Chef
Harv, spoke at the National SARE conference held in Burlington last October and
we're bringing him back to address livestock farmers. If you or farmers you
know are interested in attending, please contact NOFA-VT
directly at 434-4122. Thank you! Deb
FOR IMMEDIATE RELEASE
CONTACT: Sarah Flack, 802-434-4122
WEST VIRGINIA CHEF FEATURED AT UPCOMING LIVESTOCK MARKETING COURSE
Montpelier--For many livestock farmers, promotion and marketing farm
products can be challenging. On address these challenges, West Virginia
Chef Harvey Christie will lead farmers through a presentation on promoting
livestock products at a workshop on Monday, March 28.
The day-long workshop named, "Promotion: Telling Your Story, Selling Your
Product," is the final of a three-part course offered by the Northeast
Organic Farming Association of Vermont (NOFA-VT) called "Marketing Your
Livestock Products." It will run from 10 a.m. to 4 p.m. at Vermont College
in Montpelier, Vermont. The fee is $45 per person, and includes lunch and
handout materials. There is a $5 per person discount for NOFA-VT members.
There is ample space for those interested in attending; however, due to the
popular demand for these workshops, we ask that you pre-register to save
your spot! Registration and check, made payable to NOFA-VT, can be sent to:
NOFA- VT, PO Box 697, Richmond, VT 05477.
Chef Harvey Christie, a.k.a. "Chef Harv," is owner and operator of Gourmet
Central, a specialty food business in Romney, West Virginia. He has worked
with livestock producers, WV Extension, and NRCS to market premium grade
"eco-friendly" beef under the label, "Petite Beef by Headwater Farms,
L.L.C." Under this USDA-approved label, farmers are able to make certain
claims about how they raise "Petite Beef," including their production
without the use of added hormones or antibiotics, and harvest at
approximately 750 pounds live weight, less than one year old and raised
primarily on their mothers.
At the workshop, Chef Harv will address effective promotion techniques. He
will also talk about the costs and scale associated with successful
development of marketing strategies for livestock products.
In addition, the workshop will include a farmer panel called, "To Market,
To Market." Here, farmers Scout Proft and Amy Huyffer will talk about
market placement. They will share how their products are sold and their
experiences with different marketing channels.
Course sponsors include: Northeast Organic Farming Association of Vermont,
Northeast SARE, USDA Risk Management Agency, Vermont Agency of Agriculture
via the 2004 FSMIP project, "Developing Market Opportunities for
Value-Added Meats and Poultry Products," and the Vermont Pasture Network.
For more information, please contact the NOFA-VT office at 802-434-4122.
###
Debra M. Heleba
Land Link Vermont
UVM Center for Sustainable Agriculture
63 Carrigan Drive
Burlington, VT 05405-0004
(802) 656-0233
http://www.uvm.edu/landlinkvt
--
----- End forwarded message -----
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Beth Holtzman
Women's Ag Network (WAgN)
617 Comstock Rd.
Berlin, VT 05602
802-223-2389
[log in to unmask]
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