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Farmers and Ranchers to Sample Ideas
Learn about Sustainable, Organic Farming Practices
at Kerr Center Future Farms
November
How can farmers and ranchers make a better living today and make their farms more sustainable and organic?
Concrete, innovative answers to that question will be the focus of the Supermarket of Ideas conference and trade show, at the NCED Marriott in Oklahoma.
The Kerr Center, the Oklahoma Dept. of Agriculture, Food, and Forestry, and the USDA's Risk Management Agency have teamed up to offer both new and experienced producers a program of fifty speakers over two days.
This agriculture and food event is one of the largest ever held in Oklahoma.
Registration is just $60 for both days, $30 for a single day, with special rates for students, spouses, and farm/business employees.
"Farmers are looking for ways to break out of the low-profit "box" they are trapped in," says Alan Ware of the Kerr Center. "Growing a higher-value crop is one approach. Marketing directly to consumers is another. City folks are increasingly interested in buying locally-produced foods," he adds.
Information on non-traditional crops such as cut flowers, herbs, natural and grass-fed beef, farm-raised venison, free-range chickens, Christmas trees, ethnic vegetables, honey, wine grapes, and organic wheat will be presented at the conference.
Another way to gain a higher value for produce is to try a new marketing approach, such as direct marketing. Doug Walton and Chris Kirby of the Oklahoma Farmers Market Alliance will present in-depth information on how producers can be successful selling at a farmers' markets.
Dan Nagengast, founder of the Rolling Prairie Farmers Alliance in Lawrence, Kansas, will share what his group has learned after years of experience running a successful subscription farming business. The alliance sells bags of produce weekly to subscribers.
Restaurants are another outlet for meat as well as produce. Greg Gunthorp sells his "natural" pork, pasture-raised chickens and ducks to upscale restaurants and through a catering business.
"The biggest mistake a lot of farmers make is that they get locked into this idea that their product isn't worth very much, and that anybody can do what they do," says Gunthorp. "And it just isn't true."
Other speakers will discuss how farmers and ranchers can sell their food products in grocery and other specialty stores.
Bringing customers directly to the farm is another alternative that is gaining in popularity. Loren Liebscher of Weatherford will explain how his farm has evolved from a traditional crop and livestock operation to one of "agritainment," which includes a corn maze and more.
James Maetzold, the USDA's leading expert on agri-tourism and nature-based tourism will present the "big picture" ---information on tourism trends and what Oklahoma land-owners can do to attract those who want a rural experience.
Often new crops and new marketing approaches go together; an example is Oklahoma's booming wine industry. Richard Kennedy, of Tres Suenos Winery in Luther, will talk about how crowd-pleasing events such as tours and festivals have made his business successful.
Kennedy is an example of a new breed of farmer-entrepreneur whose farms have become "food businesses". The Food and Agricultural Products Center at OSU helps these prospective food entrepreneurs get started. Specialists from the center will present their popular "Basic Training for Food Entrepreneurs" workshop at the conference. (The workshop is also useful for non-farmers who want to start a food business).
Another Kennedy, Stewart Kennedy, will present the keynote speech encouraging attendees to think out-of-the-box. Kennedy is creator of the popular PB Slices (sliced peanut butter).
Environmentally-friendly farming and ranching ideas will be a second focus of many of the presentations during the Future Farms 2002: A Supermarket of Ideas conference and trade show slated for November 15-16 in Norman, Oklahoma, sponsored by the Kerr Center for Sustainable Agriculture.
Sessions will be offered in production and marketing of organic wheat and grains; organic, grass-fed beef, free-range "natural" pork, and organic fish production; sustainable goat production, range poultry ideas, and grazing systems that preserve the natural resource base.
Conservation tillage systems that protect soil and water will also be featured. In addition, information on preserving Oklahoma farm and ranch land, wind energy, and carbon sequestration will be offered.
Creating a viable local food system, where farmers and consumers connect more directly will also be a focus. Offerings include creating successful farmers' markets, marketing local wines, creating small scale food businesses, marketing ethnic vegetables, and subscription farming/CSAs.
James Maetzold, the USDA's leading expert on alternative farming, will present information on agritourism and nature tourism, emphasizing opportunities in Oklahoma.
In-depth workshops on range poultry, rotational grazing, CSAs, farmers' markets, and raising natural beef, and food business basics are available for $10 over registration.
For complete information or to register, go to www.kerrcenter.com or call the Kerr Center at 918.647.9123
For more information contact: Maura McDermott, or 918.474.3584 or 918.474.3275
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