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SPECIAL OFFER

1

location

lodging

The conference is being held at the Grappone Conference Center located in Concord, New Hampshire. The Courtyard Marriott Grappone Conference Center was selected as the host site of this event because of its commitment to reducing environmental impact by continually integrating sustainable practices into their daily business operations. The Grappone Conference Center is a Certified Local Restaurant – a certification offered by the New Hampshire Farm to Restaurant Connection.

Please make your reservations beforeMarch 1, 2013. After this date, reservations are based on availability and the group rate may not be available. Reservations must be guaranteed with a credit card or accompanied with the first night’s room deposit. When calling, you must indicate that you are with the New England Meat Conference in order to receive the discount.

You’re Invited!We invite you to be a part of the first-ever New England Meat Conference taking place Friday, March 22 and Saturday, March 23, 2013 at the Grappone Conference Center in Concord, New Hampshire.

WHAT TO EXPECT? The goal of the New England Meat Conference is to enhance the production, processing, and marketing of sustainable, nutritious, humanely-raised, and delicious meat from New England farms by providing educational and networking opportunities for meat producers, processors and industry stakeholders.

It is the first conference ever to focus specifically on meat production in New England. It will bring together those involved in meat production from field to table, including farmers, processors, distributors, chefs, technical assistance providers, members of our state and federal governments, and many others. The conference will be an opportunity to meet and learn from our counterparts in other states, and to hear from experts from across the country.

A Meat Industry Trade Show will feature innovative products and services to improve your processes from ingredients to packaging, scales to labeling equipment. The trade show will attract suppliers of new products and technologies that may be adopted by local farmers and processors, as well as service providers who can provide support for your growing businesses.

Courtyard Marriott70 Constitution AveConcord, NH 03301

comfort inn

HOST HOTEL

For reservations, call:(603) 225-0303

Rates: $99 per night* *plus 9% NH Room & Meals tax.

71 Hall StreetConcord, NH 03301

For reservations, call:(603) 226-4100

Rates: $79 per night* *plus 9% NH Room & Meals tax. 3.1 miles (6 min highway

drive) from Grappone Conference Center

Maine Organic Farmers and Gardeners Association; Ed Maltby, Adam’s Farm Slaughterhouse LLC; Gabe Clark, Cold Spring Ranch; Jennifer Colby, University of Vermont Center for Sustainable Agriculture; Jennifer Hashley, Tufts University, New Entry Sustainable Farming Project; John Guszkowski, Eastern Connecticut RC&D Area, Inc.; Joyce Meader, University of Connecticut Cooperative Extension; Patrick McNiff, Pat’s Pastured; Ray Conner, Northeast Organic Farming Association of New Hampshire

Conference Steering Committee MembersChelsea Bardot Lewis, Vermont Agency of Agriculture, Food and Markets (co-chair); Sam Fuller, Northeast Organic Farming Association of Vermont (co-chair); Amy Manzelli, BCM Environmental Land & Law; Carl Majewski, UNH Cooperative Extension; Charlene Andersen, Kamigo Marketing; Diane Wright Hirsch, University of Connecticut Cooperative Extension; Diane Schivera,

Register byMarch 13th

Pre-RegistrationStrongly Encouraged

Friday, March 22agenda at a glance

2

9:00 a.m. Trade Show Opens9:00 a.m. Registration & Continental Breakfast10:00 a.m.

10:00 a.m. Welcome, Opening Remarks & Introductions10:30 a.m.

START END

10:30 a.m. Refreshment Break10:45 a.m.

1. Knowing Why You Are Not Making Money & What To Do About It2. Mobile Poultry Processing

3. The Art of Beef Cutting4. Value Added: Getting the Most Out of Local Meats5. Scaling Up: Opportunities with Distributors & the Wholesale Marketplace

Concurrent Sessions (Block I)10:45 a.m. 12:15 p.m.

ACTIVITY

12:15 p.m. Lunch1:45 p.m.

5:30 p.m.

3:15 p.m. Refreshment Break3:30 p.m.

3:30 p.m. 5:00 p.m. Concurrent Sessions (Block III)

1:45 p.m. 3:15 p.m. Concurrent Sessions (Block II)

6. Labeling IS Important: Regulations & Best Practices7. How Farmers & Processors Can Successfully Work Together

8. What You Need to Know About Financing9. Producing and Marketing Heritage Breed Pigs

10. Meat Lovers Track: Intro to Whole Animal Butchery

11. Processing Equipment12. Is An Exemption Your Redemption?

13. Raising Small Ruminants with an Eye to Finance and Sustainability14. Multi-Producer Meat Brands: Opportunity in Collaboration

SATURDAY, March 23

7:30 a.m. Registration

9:00 a.m. Trade Show Opens

START END

9:00 a.m. 10:30 a.m.

10:30 a.m. Refreshment Break10:45 a.m.

ACTIVITY

12:15 p.m. Lunch1:15 p.m.

7:30 a.m. Hot Breakfast Buffet9:00 a.m.

2:45 p.m. Refreshments, Time for Evaluations & Door Prizes!3:00 p.m. Trade Show Closes

Concurrent Sessions (Block IV)

Concurrent Sessions (Block V)

15. The Art and Business of Cured Meats16. Women in the Meat Business

17. Key Economics of Grass-fed Beef Production 18. Crisis Management: Prevention & Managing the Fall Out

19. Meat Lovers Track: Intro to CharcuterieFundamentals

10:45 a.m. 12:15 p.m.

1:15 p.m. 2:45 p.m. Concurrent Sessions (Block VI)

20. Training & Managing the NextGeneration of Meat Cutters & Butchers

22. Humane Handling: Best Practices to Enhance Meat Quality & Consumer Perception 23. Veal: The Ecology & Economics of New England’s Forgotten Meat

21. The New Butcher Shop

24. Incorporating Technology into Your Business for Efficiency & Profitability

26. Strategic Marketing25. Dairy Beef for the Institutional & Retail Market

11:00 p.m.

Friday, March 22

9:00 a.m. Registration, Continental Breakfast & Trade Show10:00 a.m.

10:00 a.m. Welcome, Opening Remarks & Introductions10:30 a.m.

START END

10:30 a.m. Refreshment Break10:45 a.m.

10:45 a.m. Concurrent Sessions - Block I12:15 p.m.

ACTIVITY

session information

3

Session 1: Knowing Why You Are Not Making Money & What To Do About ItMany processors watch their checkbook balances and hope for the best, some wade through profit and loss statements looking for answers and often come up short. Most small processors struggle with why they are or aren’t making money and what can they do about it. Learn about how to develop systems that will give you financial information you can actually make decisions with - decisions to improve your business’ performance. Disclaimer: You don’t need to be a math whiz, but this session will involve math.

Presenters: Arion Thiboumery, Vice-President, Lorentz Meats and Co-coordinator, Niche Meat Processor Assistance Network

12:15 p.m. Lunch1:45 p.m.

This session will explore 3 different types of mobile poultry processing units (MPU) in Massachusetts and Rhode Island. We will explore the logistics of building and licensing a MPU, different funding streams for construction - including grant, community and farmer funding, successes and challenges of working with local boards of health and the USDA, as well as labor scenarios, processing throughput and equipment.

Presenters: Ali Berlow, Author/Editor, Edible Vineyard Magazine; Jennifer Hashley, Project Director, New Entry Sustainable Farming Project, Tufts University; Marina Lent, Board of Health Agent, Town of Chilmark, MA; Patrick McNiff, Pat’s Pastured;Jefferson Munroe, Farmer, IGI Poultry Coordinator, The GOOD Farm and Island Grown Initiative

Session 2: Mobile Poultry Processing

Buying from local producers while managing costs can be challenging. Chef Matt Genuso buys whole animals for his restaurant, food truck and now famous Wurst Window. He will share what he has learned about working with local producers and managing whole animals, and creating value added products like sausage and charcuterie.

Presenters: Matt Genuso, Chef/Owner, Chez Pascal, Hewtin’s Dogs & Mobile Food Truck, and the Wurst Kitchen

Session 4: Value Added: Getting the Most Out of Local Meats

Are you looking for opportunities beyond direct-to-consumer sales? Scaling up your operation or looking to diversify your market mix? Hear from a wholesale buyer and a regional distributor on how to assess whether these options are right for you.

Presenters: Sean Buchanan, Business Development Manager/Meat Broker, Black River Meats/Black River Produce; Ryan LaRocque, General Manager, Dole and Bailey

Session 5: Scaling Up: Opportunities with Distributors & the Wholesale Marketplace

Join Kari Underly, one the industry’s most knowledgeable craftspeople, as she demonstrates innovative cutting techniques and strategies to optimize carcass yield and improve meat quality, merchandising, and marketing. This is a unique opportunity to glean from her experiences.

Presenters: Kari Underly, President/Author/Master Butcher, Range, Inc.

Session 3: The Art of Beef Cutting

Friday, March 22 (continued)START END ACTIVITY

session information

4

1:45 p.m. Concurrent Sessions - Block II3:15 p.m.

3:15 p.m. Refreshment Break3:30 p.m.

Farmers take great pains to raise their livestock healthfully and humanely. Despite that, they often times feel like they are “twisting in the wind” when they drop their livestock off at the slaughterhouse. This presentation will help farmers understand what happens at the processing plant, what kind of yields to expect in pounds of usable meat, how they convey clear cutting instructions and some simple tips and common courtesies that will make life much easier.Presenters: Kathleen Harris, Processing and Marketing Coordinator, Northeast Livestock Processing Service Company

Session 7: How Farmers & Processors Can Successfully Work Together

Heritage breeds have been gaining popularity among producers and processors alike. Come explore the challenges and opportunities of raising heritage breeds, including production, economic and marketing factors.

Presenters: TBA

Session 9: Producing & Marketing Heritage Breed Pigs

The session is for producers and processors - from those at an early stage looking for initial investment, to better established enterprises considering reinvesting in a plant or scaling up their number of animals. We will discuss diverse forms of capital, what to expect when seeking capital, and what technical assistance to look for when making a decision. Panelists will share their experiences with acquiring capital, strategies for assessing options, and typical steps in the financing process.Presenters: Eric DeLuca, Board Member, Vermont Working Lands Enterprise Board; Ela Chapin, Farm Viability Program Director, Vermont Housing & Conservation Board; Patty Duffy, Agricultural Loan Officer, Vermont Agriculture Credit Corp. Chris Bailey, CEO, Vermont Smoke and Cure

Session 8: What You Need to Know About Financing

In this introduction to whole animal butchery, Master Butcher Cole Ward, will breakdown a whole carcass. He will go over primals and retail cuts, along with how to maximize quantity and quality of product. Cole Ward has been cutting meat since he was fourteen. Over the decades he has refined his knowledge and gained incredible experience while working in a huge range of business; everything from tiny country stores, to huge supermarkets to high-end butcher shops.Presenters: Cole Ward, Master Butcher, The Gourmet Butcher

Session 10: Meat Lovers Track: Intro to Whole Animal Butchery (1:45 p.m. - 5:00 p.m.)

Come get the information that local meat producers and processors need in order to comply with state/federal labeling regulations. Learn what’s important to reduce your risk of recalls or other regulatory action due to mislabeling. Topics will include safe food handling, custom/exempt labeling, country of origin labeling, claims advertising (grass fed, organic, etc.), and nutrition labeling.

Presenters: Londa Nwadike, Extension Food Safety Specialist, University of Vermont Extension; Randy Quenneville, Meat Programs Section Chief, Vermont Agency of Agriculture

Session 6: Labeling IS Important: Regulations & Best Practices

Friday, March 22 (continued)START END ACTIVITY

session information

5

Participants at this session will learn about the Federal Meat Inspection Act (FMIA) and the Federal Poultry Products Inspection Act (FPPIA) exemption, what can and cannot be produced, processed and/or sold under exemptions and how they relate to local processors and their development and sale of value added local meat products. Hear about the New England states that are supporting local producers and processors with programs that allow processing of exempted products.

Presenters: Diane Wright Hirsch, Extension Educator/Food Safety, University of Connecticut Cooperative Extension; Thomas Collaro, Investigator, USDA/FSIS; Randy Quenneville, Meat Programs Section Chief, Vermont Agency of Agriculture

Session12: Is An Exemption Your Redemption?

3:30 p.m. Concurrent Sessions - Block III5:00 p.m.

5:30 p.m.

Shirley and Lisa will look at the five major functions of the goat and sheep meat industry – on the farm, in the growing, in the processing and distribution, and in the marketing. The focus will be on finances and how these efforts are working to expand the small ruminant meat market in New England.

Presenters: Shirley Richardson, Vermont Chevon; Lisa Webster, Owner, North Star Sheep FarmFacilitator: Carol Delaney, Farmer Grant Coordinator, Northeast Sustainable Agriculture Research & Education

Session 13: Raising Small Ruminants with an Eye to Finance & Sustainability

A Celebration of New England Meat

New Englanders pride ourselves on our independent spirit, but collaborative marketing can create new opportunities for producers of all sizes. We will hear from three successful brands that aggregate and distribute meat from multiple producers of different sizes, and learn about the challenges and opportunities these models offer to New England farmers.

Presenters: Jennifer Curtis, Co-Founder & COO, Farmhand Foods; Kevin Woltemath, Regional Procurement Specialist, Pineland Farms Natural Meats, Inc.; Carl Dematteo, Director, & Bryan Petrucci, Livestock Coordinator, Northeast Family Farms

Session 14: Multi-Producer Meat Brands: Opportunity in Collaboration

This session will highlight processors’ favorite equipment from around the country. The Niche Meat Processors Association Network will facilitate this session and share the top videos and presentations they have recently collected of processors talking about their favorite pieces of equipment - their specifications, functions, and pros and cons.Presenters: Lauren Gwin, Co-coordinator, Niche Marketing Assistance Network

Session 11: Processing Equipment

Presentation by special guest:Kari Underly

Join us for an evening of:

Music & Dancing

Awards

Local Food

Hickory Horned Devils

LIVE - LOCAL- MUSIC

11:00 p.m.

Saturday, March 23START END ACTIVITY

session information

7:30 a.m. Registration & Hot Breakfast Buffet9:00 a.m.9:00 a.m. Trade Show Opens9:00 a.m. Concurrent Sessions - Block IV10:30 a.m.

There is a growing renaissance of cured meat production in the United States. In this session three commerical processors curing meat at varying scales and business models, will speak about the production, regulation, and markets of these reemerging products.

Presenters: Matthew Jennings, Chef/Owner, Farmstead, Inc; Peter Colman, Owner, Vermont Salumi; Filippo Oppici, Production Manager, Daniele FoodsFacilitator: Jeff Roberts, President, Cow Creek Creative Ventures

Session 15: The Art & Business of Cured Meats

Traditionally a male dominated arena, women are playing a larger role in the meat industry than ever before as livestock producers, retail butchers, commercial scale meat cutters and food entrepreneurs. This session explores the challenges and opportunities for women working in the meat sector. We’ll discuss building your workplace technical and leadership skills. Come join the discussion about how women are advancing the local and niche meat industry.

Presenters: Kari Underly, President/Author/Master Butcher, Range, Inc.; Christie Brown, Director of Retail and Foodservice, Northeast Beef Promotion Initiative; Kate Stillman, Owner, Stillman’s at the Turkey Farm; Mary Lake, Butcher, The Royal Butcher

Session 16: Women in the Meat Business

Dr. Comerford will address the profitability of grass-fed beef, meat quality, consumer acceptability and alternative feed sources for year-round finishing.

Presenters: Dr. John Comerford, Associate Professor, Penn State; Joyce Meader, Dairy/Livestock Extension Educator, University of Connecticut

Session 17: Key Economics of Grass-fed Beef Production

Hear from two farms about the crisis they had on their respective farms and how they addressed the concerns of their customers and the public. Then hear from an attorney on the special legal risks faced by growers and processors within the meat industry.

Presenters: Jason Foscolo, Attorney, The Food Law Firm; Dee Dee Caldwell, Caldwell Farms; Philip Ackerman-Leist, Director, Green Mountain College Farm & Food Project and Co-owner, UpTunket Farm

Session 18: Crisis Management: Prevention & Managing the Fall Out

10:30 a.m. Refreshment Break10:45 a.m.

Charcuterie is the traditional craft that transforms fresh meat into an array of delicious preserved foods. Cooking, curing, fermenting, and smoking are all methods that have created this range of foods from pate and coppa to salami and bacon. Come join this session, where we will discuss and demonstrate the fundamentals of producing these amazing products.

Presenters: TBA

Session 19: Meat Lovers Track: Intro to Charcuterie Fundamentals (9:00 a.m. - 12:15 p.m.)

6

Saturday, March 23 (continued)START END ACTIVITY

session information

10:45 a.m. Concurrent Sessions - Block V12:15 p.m.

Most butchers and meat cutters in the United States are over 50, and as they look to retire, their expertise must be transferred to the next generation. In this session will we hear from instructors of two training programs that are focused on building the workforce that we need to grow our region’s meat industry. Lorentz Meats, a commercial meat processor in Minnesota, will share some of their systems for training and managing their workers to maximize efficiency and decrease employee turnover.Presenters: D. Lynn Coale, Director, Patricia A. Hannaford Career Center; Arion Thiboumery, Vice-President, Lorentz Meats and Co-coordinator, Niche Meat Processor Assistance Network

Session 20: Training and Managing the Next Generation of Meat Cutters & Butchers

There is an emerging group of retail meat shops that are promoting local, organic and other value-added meats. A panel of established and new businesses will discuss the challenges and rewards of running a successful butcher shop. Topics will include whole animal inventory management, regulations, business challenges and marketing strategies.Presenters: Jessica Applestone, Owner, Fleisher’s Grass-fed and Organic Meats; Champe Speidel, Chef/Proprietor, Persimmon Restaurant and Persimmon Provisions

Session 21: The New Butcher Shop

12:15 p.m. Lunch1:15 p.m.

1:15 p.m. Concurrent Sessions - Block VI2:45 p.m.

Animal welfare is important to all of us, whether producers, processors or consumers. The way the animal is raised can affect meat quality and consumer demand. Join this discussion on humane handling best practices, from birth through processing, and what it means in the marketplace. Come prepared to learn some new tips from experienced producers and processors, and share a few practices from your own operation. Learn about how to communicate your practices to consumers.

Presenters: Royal LaRocque, Owner, The Royal Butcher and producer of grass-fed beef; Andrew Gunther, Program Director, Animal Welfare Approved

Session 22: Humane Handling: Best Practices to Enhance Meat Quality & Consumer Perception

Join this discussion about how digital technologies can streamline communications between producers and processors and help build efficient and profitable businesses. Panelists will demonstrate their winning Hack Meat projects - a web-enabled scale and label printer, and a processing scheduling and ordering software - and talk about other ways that technology can help build the meat industry.Presenters: Danielle Gould, CEO, Food+Tech Connect; Gabriel M. Key, Local/Sustainable Food Advocate, Food for the Rest of Us; Will Turnage, Vice President, Technology & Invention, R/GA

Session 24: Incorporating Technology into Your Business for Efficiency & Profitability

7

Veal has long been avoided by those looking to buy sustainably and humanly raised meats. With our green pastures and dairy history, veal has the chance to make it back to its rightful place in the landscape of New England’s farms and kitchens. Learn about production practices that integrate veal production into natural systems, and marketing strategies to increase consumer appreciation of one of our region’s most undervalued meats.

Presenters: Lisa Kaiman, Farmer, Jersey Girls Dairy; Jason Tostrup, Executive Chef, The Inn at Wethersfield

Session 23: Veal: The Ecology and Economics of New England’s Forgotten Meat

Saturday, March 23 (continued)START END ACTIVITY

session information

Learn how to choose marketing channels wisely, and how to price meat cuts to cover the cost of production and improve profits and sell the whole animal.

Presenters: Matthew LeRoux, Agriculture Marketing Specialist, Cornell Cooperative ExtensionFacilitator: Joyce Meader, Dairy/Livestock Extension Educator, University of Connecticut

Session 26: Strategic Marketing

2:45 p.m. Refreshments, Time for Evaluations & Door Prizes

3:00 p.m. Exhibit Hall Closes

1:15 p.m. Concurrent Sessions - Block VI continued2:45 p.m.

8

SPONSORSSponsors’ financial support are critical to high quality of the educational program, the fun and excitement of the Meat Ball and the overall value of the conference program. The New England Meat Conference thanks the sponsoring companies for their generous contributions to the conference.

Sponsorship, exhibitor, advertising and other support opportunities are still available!Contact Lori Walter at: info@newenglandmeatconference.org or by phone (603) 573-3306.

Today, nearly all of New England’s dairy beef is processed outside of our region. However, it hasn’t always been that way, and with increased demand for local meat from institutional and large retail buyers, it may be time to reexamine aggregating, processing and marketing dairy beef locally. Learn about how Organic Valley and the Burlington Meatball Pilot are getting local beef into new markets.

Presenters: Sean Buchanan, Business Development Manager/Meat Broker, Black River Meats/Black River Produce; John Cleary, New England Manager, Organic Valley

Session 25: Dairy Beef for the Institutional & Retail Market

Master Butcher sponsor

Brisket sponsorBrisket sponsorBrisket sponsor

registration informationRegistration Deadline: March 12 , 2013

Both Days $150 Includes access to all sessions, trade show, breakfast, snacks and lunch on 3/22 & 3/23. Friday Only $75 Includes access to all sessions, trade show, light breakfast, snacks and lunch on 3/22.Saturday Only $75 Includes access to all sessions, trade show, hot breakfast, snacks and lunch on 3/23.

Registration Fees - General Attendance

Includes one drink ticket, heavy hors d’oeuvres, non-alcoholic beverages, trade show access and entertainment.$25 Producer/Processor (Conference Attendee)$35 Other (Conference Attendee)$45 Non-Conference Attendee

Meat Ball tickets will be distributed at the door. Advance purchase is required.

Meat Ball Tickets

- Payment is required at the time of registration via credit card or check. All payments must be received before March 13, 2013.

- Cancellations must be received before March 12th in order to receive a refund. There will be a $10 fee per registration/ticket withheld from the refund. Cancellations received after March 12th will not receive a refund.

- Substitutions may be made, however, 48 hours advance notice must be provided.

Registration Policies

Other Support Provided By:Green Mountain CoffeeStonyfield YogurtBlack River Produce

9

Sirloin sponsor

Brisket sponsor

Funding for the management and coordination of this event provided by:

Northeast Sustainable Agriculture Working Group (NESAWG)

New Hampshire Department of Agriculture, Markets & Food

Sirloin sponsor

For additional information or questions, please contact the event manager:

Lori Walter | (603) 573-3306 | lwalter@jsi.com

Conference logistics provided by: JSI Research & Training Institute, Inc.

501 South Street, 2nd Fl, Bow, NH 03304(603) 573-3300 | www.jsi.com

Crown Roast sponsor Porterhouse sponsor

JSI Research & Training Institute, Inc.Attn: NEMC501 South Street, 2nd FloorBow, NH 03304

2013 New EnglandMeat Conference

March 22-23, 2013Grappone Conference Center

Concord, NH

www.NewEnglandMeatConference.org

Name:

Title:

Company/Organization:

Phone: Email:

registration formA. Your Information

Two-Day Conference Registration Includes breakfast, lunch, snacks, and access to exhibitors and educational sessions on both days 3/22 & 3/23.

Friday Only Conference RegistrationIncludes breakfast, lunch, snacks, and access to exhibitors and educational sessions on Friday 3/22 only.

Saturday Only Conference RegistrationIncludes breakfast, lunch, snacks, and access to exhibitors and educational sessions on Saturday 3/23 only.

Do you have any dietary issues (gluten free, vegetarian, etc. ) that we should be aware of, or require special accommodations (interpretation, CART, wheelchair, etc.) to be able to fully participate in this event? Please specify.

March 22-23, 2013 | Grappone Conference Center | Concord, NH

Online RegistrationSave time and register online.

www.NewEnglandMeatConference.org/registrationPayments must be made via a credit card or check.

Please use this form if paying by check or money order.

Register byMarch 13thPre-Registration

Strongly Encouraged

(as it should appear on your name tag)

B. Registration Options

$150

$75

$75

C. Meat Ball Tickets

Producer/Processor (Conference Attendee) Other (Conference Attendee)Non-Conference Attendee

$25 Qty. $35 Qty.

$45 Qty.

D. Session SelectionsFor planning purposes, please tell us which sessions you would like to attend on your selected day(s). This is non-binding.Refer to pages 3-8 of the registration brochure for session descriptions.

Knowing Why You Are Not Making Money & What To Do About ItMobile Poultry ProcessingThe Art of Beef CuttingValue Added: Getting the Most Out of Local MeatsScaling Up: Opportunities with Distributors & the Wholesale Market

Friday, March 22 | 10:45 a.m. - 12:15 p.m. (select one)

2013 New England Meat Conference | (603) 573-3306 | info@newenglandmeatconference.org

over

Please make checks payable to and return form and payment to: JSI Research & Training Institute, Inc. Attn: NEMC 501 South Street, 2nd Floor Bow, NH 03304

registration form

Cancellations must be received before 5:00 p.m. on March 12th in order to receive a refund. There will be a $10 fee per registration/ticket withheld from the refund. Cancellations received after 5:00 p.m. March 12th will not receive a refund. No refunds will be issued for failure to attend. Please call Lori Walter at (603) 573-3306 to cancel.

2013 New England Meat Conference | (603) 573-3306 | info@newenglandmeatconference.org

Must register by March 13, 2013.

D. Session Selections (continued)

Labeling IS Important: Regulations & Best PracticesHow Farmers & Processors Can Successfully Work TogetherWhat You Need to Know About FinancingProducing & Marketing Heritage Breed Pigs Meat Lovers Track: Intro to Whole Animal Butchery (1:45 p.m. - 5:00 p.m.)

Friday, March 22 | 1:45 p.m. - 3:15 p.m. (select one)

Friday, March 22 | 3:30 p.m. - 5:00 p.m. (select one)

Processing EquipmentIs an Exemption Your Redemption?Raising Small Ruminants with an Eye to Finance & SustainabilityMulti-Producer Meat Brands: Opportunity in CollaborationMeat Lovers Track: Intro to Whole Animal Butchery (1:45 p.m. - 5:00 p.m.)

The Art & Business of Cured MeatsWomen in the Meat BusinessKey Economics of Grass-fed Beef ProductionCrisis Management: Prevention & Managing the Fall OutMeat Lovers Track: Intro to Charcuterie Fundamentals (9:00 a.m. -12:15 p.m.)

Saturday, March 23 | 9:00 a.m. - 10:30 a.m. (select one)

Saturday, March 23 | 10:45 a.m. - 12:15 p.m. (select one)

Training and Managing the Next Generation of Meat Cutters & ButchersThe New Butcher ShopHumane Handling: Best Practices to Enhance Meat Quality & Consumer PerceptionVeal: The Ecology and Economics of New England’s Forgotten MeatMeat Lovers Track: Intro to Charcuterie Fundamentals (9:00 a.m. -12:15 p.m.)

Saturday, March 23 | 1:15 p.m. - 2:45 p.m. (select one)

Incorporating Technology into Your Business for Efficiency & ProfitabilityDairy Beef for the Institutional & Retail Market Strategic Marketing

E. Totals (add sections B + C)

Amount Due$

Questions? Contact Lori Walter at: 603-573-3306 or info@NewEnglandMeatConference.org

Online RegistrationSave time and register online.

www.NewEnglandMeatConference.org/registrationPayments must be made via a credit card or check.

Your Name:

Your Title:

Your Company/Organization:

Phone: Email:

Nomination form

Producer

March 22-23, 2013 | Grappone Conference Center | Concord, NH

Submit via email, fax or hard copy to: NEMC, 501 South Street, 2nd Floor, Bow, NH 03304

Fax: (603) 573-3301Email: info@NewEnglandMeatConference.org

Online form available: www.NewEnglandMeatConference.org/awards

Nominate New England leaders in the meat industry whose businesses exemplify innovation, leadership, and integrity.

Are you nominating a:

2013 New England Meat Conference | (603) 573-3306 | info@newenglandmeatconference.org

There are three categories:

PRODUCER Individuals raising livestock for meat in New England.

PROCESSOR Individuals working in the commercial meat processing sector in New England.

END BUYER/FOOD PROFESSIONALS Chefs, retail shop owners or other food professionals who have demonstrated a commitment to local sourcing of meats raised and processed in New England.

NEW ENGLANDMEAT AWARDS

Processor

Nominee Name:

Nominee Company/Organization:

Nominee Phone:

Nominee Website:

If this nominee is selected, is there a particular person whom we should contact to inform?

End Buyer/Food Professional

Contact: Phone:

Submit by March 8th

Nomination formNominate New England leaders in the meat industry whose businesses exemplify innovation, leadership, and integrity.

2013 New England Meat Conference | (603) 573-3306 | info@newenglandmeatconference.org

Please tell us in 400 words or less why they should be selected? Please be specific as this narrative is the only information used in the selection process. Please type or print legibly.

Submit via email, fax or hard copy to: NEMC, 501 South Street, 2nd Floor, Bow, NH 03304

Fax: (603) 573-3301Email: info@NewEnglandMeatConference.org

Online form available: www.NewEnglandMeatConference.org/awards