Speakers and Presenters and Supporters
Speakers and presenter have been drawn from local health organizations, Virginia Cooperative Extension, VDACS, Virginia Tech Food Safety, ........
Power Point Presentations link for Spring 2009 Speakers:
http://offices.ext.vt.edu/view.cfm?p=52858
Day 1) Keynote: Joe Cloud of T&E Meats
"Developing an Innovative Food-based Business Model"
Joe co-owns True and Essential Meats (aka T&E Meats), in Harrisonburg, VA, along with Joel Salatin of Polyface Farm. T&E Meats is a small USDA-inspected abatoir, as well as a purveyor of wholesale and retail meats. Joe is also part owner of Greenmont Farm in Fishersville, VA, a major part of the Polyface Farm land base. Before purchasing T&E in the summer of 2008, Joe had a long and successful career as a landscape architect and urban planner for an international planning firm. He has always been interested in sustainability issues, and was one of the first landscape architects in the U.S. to become LEED accredited with the U.S. Green Building Council. A life-long cook, he believes availability of quality food to be an essential component of life. Article Highlights T & E Meats of Harrisonburg, VA http://www.temeat.com/
Contact us 540-434-4415 or send EMAIL Joe Cloud
Joe's Blog: http://news.temeat.com/
Day 1 Archer Cambell Health Regulations that Govern a
Food-Based Business
Environmental Health Technical Consultant for Food Program, Thomas Jefferson Health District
Archer Campbell has worked for the Virginia Department of Health (VDH) for 10 years specializing in food protection. In her work she trains employees and foodservice managers, conducts foodborne outbreak investigations and plan reviews for new facilities, and also develops guidance and policies. Prior to her role with VDH she worked as an independent consultant providing manager and employee training, as well as quality assurance programs for regional grocery and restaurant chains around the Washington, DC and Philadelphia areas. She has also served as an adjunct professor for community colleges around Virginia for over 20 years .
http://www.vdh.state.va.us/LHD/ThomasJefferson/environmental/
Day 1) Jillian Davis, Virginia Cooperative Extension
Jillian is the Family and Consumer Sciences Extension Agent in Albemarle County. She is also a Registered Dietitian. Through her work with Extension she offers education and guidance to the community in matters of food, nutrition, and health. Although a native of the Commonwealth, Jillian received her bachelor’s degree in Dietetics from Iowa State University and completed her dietetic internship in St. Louis, Missouri.
Jillian Davis, R.D. Extension Agent, Family and Consumer Sciences
Foods, Nutrition, and Health
434-872-4579
Albemarle County Office, Charlottesville, Va
Fax: 434-872-4578
Day 1) John Beers, Paula Vile, & Kate Weakley, VDACS: Regulations that Govern a Food-based Business
Mr. Beers graduated in 1975 with a B.S. degree in Animal Science from Virginia Polytechnic Institute and State University and began work with the Virginia Department of Agriculture and Consumer Services in April 1977 as a dairy inspector. He held the positions of Dairy Services Regional Manager and Assistant Chief in the Office of Veterinary Services prior to being promoted to manage the Dairy Services Program in 1988.
John A. Beers
Program Supervisor
Office of Dairy and Foods
Virginia Dept. of Agriculture and Consumer Services
102 Governor Street, Suite 349
Richmond, VA 23219
804-786-1452
EMAIL John Beers
Kate Weakley: Food Safety Specialist Senior, VDACS, Office of Dairy and Foods. B.S. in Animal Science from West Virginia University. Working for VDACS for the past 5 years. Previous employment includes:
Quality Assurance Inspector with Jewel Foods in Champaign/Urbana, Illinois; Independent Consultant for Sysco Foods in Fayetteville, Arkansas; and as a Quality Assurance Inspector with Golden West Foods in Bedford and for Rocco Poultry Company in Broadway, VA.
Day 1) Joell Eifert, Virginia Tech: Food Entrepreneurship & Product Testing Opportunities
Joell Eifert (2004) serves as a Laboratory Extension Specialist assisting small food processors with value added food processing projects. Her main responsibilities in the Department are to the Value Added Product Development Group, the Dairy Foods Research Group, and managing one of the two pathogen laboratories.
Day 1) Rob Williams, Virginia Tech;
Robert C. Williams, Ph.D. Dr. Rob Williams is an associate professor and extension food microbiologist in the Department of Food Science and Technology at Virginia Tech. His primary extension mission is providing food safety education for the food industry in Virginia. Dr. Williams gives several lectures each year and conducts workshops that are focused on improving the microbiological safety and quality of beverages, primarily fruit juices, and produce. Dr Williams’ research is focused on the control of pathogenic and spoilage bacteria in fruits and vegetables and minimally processed products. Research efforts include the use of alternative, i.e., non-thermal, processing technologies such as ultraviolet light, ozone and high pressure processing to improve the safety of fruit juices. Simultaneously, Dr Williams is exploring the use of several food-grade antimicrobial agents, both alone and in combination with alternative technologies, to control pathogens and spoilage microorganisms in fresh produce, juices, and ready-to-eat meat brines. Dr. Williams earned the M.S. (1998) and Ph.D. (2001) degrees in food science and technology from the University of Tennessee, and the B.S. (1994) degree in biology, with an emphasis in clinical microbiology, from Tennessee Technological University. His graduate studies focused on the food safety implications of modified atmosphere packaging, the use of ozone for pathogen reduction in fresh fruit juices, and the detection of sublethally-injured bacterial pathogens.
and Tom Smith, VDACS: Food Safety Regulations that Pertain to GAPS Certification
Day 2) Keynote: Andy Hankins, Virginia State University “The Changing Landscape of Virginia’s Food & Agriculture Business and Markets”
Cooperative Extension Program Interests: Production and marketing of non-traditional crops and livestock products. Educational programs in sustainable agriculture. Research concerning American ginseng.
Professional Society Memberships: Virginia Extension Service Association, Virginia Association for Biological Farming
Extension Publications: Hankins, Andy. Producing and Marketing Wild Simulated Ginseng in Forest and Agroforestry Systems, 2001, Blacksburg, Va. Tech and Virginia State University Publication # 354-312.
Grants Awarded: Adding Value to Woodlands with American Ginseng, $26,000 in 2005, a Specialty Agriculture Research Grant from the Virginia Department of Agriculture and Consumer Services
Phone: (804) 524-5962
Fax: (804) 524-5714
Email Andy Hankins
Day 2) Nora Gillespie, Central Virginia Small Business Development Center: Food-based Business Start-up, Product Costing / Pricing & Writing a Business Plan
The Virginia SBDC network is the most extensive business development program in the Commonwealth. The network is a strategic alliance between the U.S. Small Business Administration, George Mason University-Mason Enterprise Center in the School of Public Policy and local sponsors throughout Virginia. These vital partners include universities, community colleges, chambers of commerce, municipalities, economic development organizations and private companies.
Day 2) Jesse Richardson, Virginia Tech: Risk Management– Business / Product Liability & Insurance; Associate Professor Urban Affairs and Planning
Jesse J. Richardson, Jr. is an Associate Professor in Urban Affairs and Planning at Virginia Tech. He is also an attorney in private practice. Prior to his appointment at Virginia Tech he practiced law Winchester, Virginia both with a large firm and, later, as a sole practitioner. He is admitted to practice in both Virginia and West Virginia. His teaching at Virginia Tech includes courses in Principles of Real Estate (completion of which allows one to sit for the real estate salesperson’s exam in Virginia), Urban Growth Management, Land Use Law, and the Law of Critical Environmental Areas. He also serves as coordinator of the Real Estate Minor at Virginia Tech.
Day 2) Melissa Wiley, Piedmont Environmental Council Director of Special ProjectsAlbemarle Field Office
Melissa Wiley joined PEC in 2005 and currently serves as the director of the Buy Fresh Buy Local initiative. In addition to a focus on local food systems, her work at PEC encompasses development, community outreach and special events planning.
(434) 977-2033
Email Melissa Wiley
Charles Green, Virginia Department of Agriculture & Consumer Services: Marketing Opportunities for Virginia’s Agriculture & Value-Added Food Producers
Charles Green is Director of Marketing for the Virginia Department of
Agriculture and Consumer Services (VDACS). Charles previously served
as Project Manager with VDACS' Agribusiness Development Services, helping agriculture related businesses locate and expand in Virginia. Before joining VDACS, he served as International Marketing Specialist for the North Carolina Department of Agriculture and Consumer Services, opening new markets for agricultural exports. He also worked as a corporate logistics manager for Coastal Lumber Company in North Carolina. Charles earned a BS degree from Virginia Tech and a MBA degree from Campbell University.
Charles Green
Director - Division of Marketing
Virginia Department of Agriculture & Consumer Services
(804) 786-5447
Chris Cook: Christopher I. Cook is the Ag. Enterprise Development Coordinator for Virginia Farm Bureau Federation and also serves as Executive Director of the Virginia Foundation for Agriculture, Innovation & Rural Sustainability. He has a broad range of planning, business creation and development skills, as well as strategic expertise. Mr. Cook has over twenty five years agriculture experience including organizing and developing farmer-owned start-up businesses. His work experience covers two continents. He is a Certified Economic Development Financial Professional with the National Development Council, KY, has a Post Baccalaureate Certificate in Accounting from VCU and holds a Masters in Business Administration from the College of William & Mary. Tel: (804) 290.1111
Panel Discussion: “Learning from The Field– Marketing Local Meats, Fruits & Vegetables”
Then and 
Now...
Michael Clark, Planet Earth Diversified & Meet The Farmer TV Michael Clark has been farming in central Virginia for almost 33 years, working with both field grown and greenhouse grown herbs and vegetables. He has faithfully partaken as a vendor at the Charlottesville City Market for more than 23 years, rain or shine. His farm has won the "Chesapeake Bay Friendly" award from the Governor and appeared in the premier of the Meet the Farmer TV series. His produce and culinary specialties have been served to dignitaries and film stars, making it to the table of the President of the United States and winning awards for chefs as far away as Europe. His experience ranges from eggs, pesto, jellies and jams to distillation of essential oils and hydrosols from the high quality botanicals produced. Mike Clark is a graduate of the University of Virginia in the field of engineering and was a participant in the original language that brought organic certification to Virginia.
TO CONTACT Mike Clark, please call 434-985-3570, ext 1, 24/7
Shelia Talbott, is head baker and proprietress of Belle Haven Farm Home Bakery. Belle Haven specializes in artisan and sourdough breads made from 100% freshly ground wheat and is available at several farmers markets in the area, including Scottsville and Fluvanna Farmers Markets, as well as Rebecca's Natural Foods and Revolutionary Soup in Charlottesville. Shelia can be reached at : 434-286-3863
Email Shelia Talbot
Susan Swales has been farming for about a decade at Wild Oats Farm in Fluvanna County. She has raised chickens, goats, lamb and beef on pasture, and currently is focusing on the lamb and woodLOT-grown pork aspect of her business through direct and retail marketing. She has been integral in her county's farming community by founding and leading the 4-H Livestock Club, helping organize the popular "Old Farm Day" a Farm- based celebration held in Fluvanna the first weekend every October, as well as being a Director on Board of the Thomas Jefferson Soil and Water Conservation District, and Chair of the Fluvanna County Extension Leadership Council. Susan can be reached at:
434-286-9273
Email Susan Swales
Gail Hobbs-Page and her husband own Caromont Farm where they raise a mixed herd of goats and make and market farmstead artisan cheeses available at various markets such as Nellysford in Nelson County, Feast! in Charlottesville, and other locations throughout the state of Virginia. http://www.caromontfarm.com/view/
Matthew & Suzanne Holt manage and operate Best of What’s Around, a large certified organic farm located in southern Albemarle County, just north of Scottsville. Twelve years ago they began organic farming in central North Carolina. With an interest in old-timey farming methods, they slowly began to develop their own methodology of permaculture to achieve a balance. Over time they added beekeeping, mushrooms, and eggs to their operation in addition to a CSA. Best of What’s Around is primarily a CSA farm with forty acres under vegetable production, selling produce and eggs locally at farmers markets and retail stores.
434-286-7255
Panel Discussion: “How to Cultivate Food Retail & Value-Added Opportunities”:
Kate Collier, FEAST Kate Collier is the daughter of two food entrepreneurs and grew up on a mountain top farm in Fauquier County, Virginia. At an early age she helped out in her father's seasonally inspired restaurant and represented her mother's shortbread and chocolate business, Hunt Country Foods, at Fancy Food Shows in NY, Atlanta and San Francisco. Following graduation from UVA, she moved to San Francisco to work in the specialty food distribution industry as a buyer and sales person to upscale restaurants and stores in the Bay Area. In 2002, she opened the food lovers haven Feast! in Charlottesville, Virginia which was selected as a Top 20 Cheese Shop in America by Saveur magazine. Kate is committed to sourcing and promoting the finest foods grown and made in Virginia.
Carrie Ganoe of Whole Foods: Before moving to Virginia, Carrie cooked in D.C. restaurants that utilized as much local product as was possible and made as much in house as was feasible. Then she started out in the kitchen of Palladio Restaurant at Barboursville Vineyards, went on to manage Feast! at the Main Street Market, and found enjoyment in the creative side of making sheep’s milk cheese for Everona Dairy.
She then found her way to Whole Foods Market in Charlottesville, Va by great luck, started out as an Assistant Wine Buyer and now oversees the entire Specialty Team which encompasses all the great things in life- wine, beer, cheese, chocolate, and coffee!
Whole Foods Market
300 Shoppers World Ct
Charlottesville, Va 22901
434-973-4900
& Others
Download PowerPoint Presentations Here!
For More Information, please contact:
Matt Benson
Conference Coordinator
(540)341-7961
-OR-
Dawn Story
Conference and Grant Coordinator
(434)977-2033
VAnd, Special Thanks to Dawn Story, Matt Benson,
Jillian Davis, Michelle Maggiore, Stephanie Anderegg-Maloy,
Leslie Jenkins, Frank and Soely Melli, Nora Gillespie and Michael Clark.
Picture: 2009 VAFEP Planning Meeting
EMAIL Mike Clark, Co-Producer, Management: Meet the
Farmer TV and Engineer, Farmer, Speaker, Owner: Planet Earth Diversified
EMAIL Leslie Jenkins,Collaborator, Photography and Web Works
EMAIL Frank Melli, Co-Producer, Editor and Production Manager for Meet the Farmer TV
Web works provided herein Leslie Jenkins and Michael Clark.