Conference Tickets:
In-Person- $55 Members, $65 Non-Members
Virtual- $35 Members, $45 Non-Members
Become a member for free, by filling out the form below.
Conference Schedule is Subject to Changes
DAY 1 - Thursday, February 1st
Workshop: Shared-Use Kitchen 101- 9am-4pm with a working lunch (food provided by Kai’s Espresso, funded by the USDA Regional Food Business Center)
Network with existing shared kitchen project founders and learn about various shared kitchen space models. Through this workshop, you’ll gain access to exclusive resources that walk you through the considerations of setting up a shared kitchen workspace, you’ll learn about how to identify opportunities in your area. You will receive a workbook to work through during the workshop and to keep for reference.
USDA Farm to School Producer Training - 11am-4:30pm (food provided by Kai’s Espresso, funded by our Food Coalition Annual Conference Sponsors)
Curious if schools might be a good market for your farm or food business? Wondering how to get started or approach a school to start a sales relationship? Join us for a discussion about how schools buy food, and how producers can sell to schools. We’ll do our best to answer all of your questions about the types of products schools buy, their procurement processes, pricing, food safety requirements, who to reach out to in order to get started, and more! You will receive a workbook and a digital version of the presentation for later reference.
Speakers:
Ashley Colpaart and Team- Food Corridors
Andrea Alma and Bobby Lane- USDA Farm to School Program
DAY 2 - Friday, February 2nd
Welcome and Announcements - 10am-10:45am
What is the Wyoming Food Coalition?
Meet the Board and the 7 Working Groups
Keynote: The Future of WY Farming and other F Words...11am-12pm
Raised on her family’s farm in Wyoming, Sarah K. Mock’s passion for agriculture runs deep, as does her desire to prove that it is possible to farm without exploiting farmers, farmworkers, the environment, or communities. Sarah has immersed herself in ag operations varying from California’s Central Valley, to the Midwest, and around the globe. She has covered rural issues in Washington for RFD-TV and has learned these issues from the perspective of a business liaison, academic researcher, and community member. She has written two books, Farm and Other F Words, and Big Team Farms, and has written for popular news sources such as The Guardian.
Speakers:
Sarah K. Mock; Rural and Agricultural Author and Researcher
Locally-Sourced Lunch - 12pm-1pm
Food Policies Affecting WY Ag and Beyond - 1pm-2:30pm
Wyoming Food Freedom Act
Farm Bill Update
PRIME Act
Speakers:
Justin Latham: Wyoming Department of Agriculture
Dan Waldvogle: Rocky Mountain Farmers Union
Steve Doyle: Prime Act Legislation from Wy State Senator, Tim Salazar
Wyoming Food Safety - 2:30-3:30pm-5pm
Facilitated by: Brad Tyndall, President of Central Wyoming College
Speakers:
Justin Latham: Wyoming Department of Agriculture
Jon Shumway: Shumway Farm and Creamery
Closing and Details for Evening Activities - 3:30-4pm
CWC Rustler Center Meat Lab Tour - 4pm-5pm
Facilitated by: Brad Tyndall, President of Central Wyoming College
Local Food Storefront, Consignment Store, and Coop Roundtable (this listening-session is by invite, if you are interested in attending please email info@wyfoodcoalition.org) - 4pm-5:30pm
The Wyoming Food Coalition wants to know what you think! This discussion will serve as an opportunity to discuss common challenges and roadblocks to starting and operating local food storefronts, and a chance to explore possible solutions and policy and infrastructure changes that would increase local food access around Wyoming.
Buyer Grower Meeting - 5pm-9pm
Join us for a Networking Session and Panel Discussion over dinner, for purveyors of local, Wyoming Foods. Dinner and beverages provided by Bunks BBQ. Dinner Tickets are available for purchase on our registration page.
DAY 3 - Saturday, February 3rd
Liability and Risk Management for Small-Scale Producers - 8am-8:45am
It can be tough to find sufficient options for insurance for small-scale operations in Wyoming. Rocky Mountain Farmers Union helps producers find solutions for their liability and other insurance needs.
Speaker:
Cindy Fabrizius; Rocky Mountain Farmers Union Insurance Agency, Riverton
Break- 8:45-9AM Grab Breakfast Snacks and Refreshments prepared by Kai's Espresso
Agritourism Advancements in Wyoming - 9am-10am
Hailey Sorg with UW Extension will talk about the WORTH Initiative and how it will affect producers who implement or want to implement Agritourism in the future.
Speaker:
Hailey Sorg; UW Extension Wyoming Outdoor Recreation Tourism and Hospitality Initiative
The American Buffalo- 10am-11am
Bison/Buffalo are integral to the cultural beliefs and values of many Tribes, including the Eastern Shoshone and Northern Arapaho on Wind River Indian Reservation. Despite the absence of buffalo from their lives for over 130 years, the communities continue to practice customs, sing songs, speak languages, that embrace the return of buffalo to the people. There are now over 150 buffalo collectively held by the two Tribes, with a goal to protect them as wildlife under Tribal law, for buffalo to exist on the land as the ‘one above’ intended
Speakers:
Jason Baldes; Executive Director of the Wind River Tribal Buffalo Initiative
Wyoming Table: New Statewide Local Food Marketing Directory Tool- 11am-12pm
Preview the Wyoming Business Council’s new Local Food Directory, Wyoming Table a new online directory connecting in-state ranchers, farmers, distillers, brewers, and other producers with interested buyers so they can purchase high-quality, locally-made food and beverages.
Learn how to enter your products in the directory in preparation for the second phase when the WBC will heavily market this tool to local, regional, national, and international buyers. From beer to beef, corn to spirits, and honey to eggs, Wyoming producers can list their products.
Speaker:
Kaley Holyfield; Northwest Regional Director, Wyoming Business Council
Locally-Sourced Lunch- 12PM-1PM
Cut, Wash, Pack, Display- getting produce ready for market- 1pm-1:45pm
Originally from upstate NY, Ethan grew into agriculture at a young age by raising sheep through 4-H. From there, he studied animal and environmental science in college and holds a Masters on how CSAs can benefit small farmers. Ethan has worked on small farms, in backyard gardening and education, and controlled environment hydroponics. He currently manages the CWC Beginning Farmer Training Program and leads the AAS in Regenerative Small-scale Farming. He will talk about efficient ways to prep produce for your local farmers markets to keep food the freshest possible before it gets to your customers.
Speakers:
Ethan Page; Food and Ag Educator, Central Wyoming College
Beyond Farmers Markets, Getting Your Products Ready for Wholesale- 2pm-3pm
Alma Law was selected to participate in a Nationwide course in developing local food products for wholesale. He will be attending the Fancy Food Show in Las Vegas, Nevada this winter and will report back on what he learned in the course and at the event, and how all of it applies to wholesale markets in Wyoming and beyond.
Speakers:
Alma Law; Law of the Homestead
Closing and Evaluation- 3pm-3:30pm