Friday, March 22nd  10:45 AM - 12:15 PM
Session 1  (10:45 AM - 12:15 PM) Session 2 (10:45 AM - 12:15 PM)

Knowing Why You Are Not

Making Money & What To Do About It

Mobile Poultry Processing

Many 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. 

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.


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


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 3 (10:45 AM - 12:15 PM) Session 4 (10:45 AM - 12:15 PM)
The Art of Beef Cutting Value Added: Getting the Most out of Local Meats

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.

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.


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


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



 Session 5 (10:45 AM - 12:15 PM)


Scaling Up: Opportunities with Distributors

& the Wholesale Marketplace


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.



Sean Buchanan, Business Development Manager/Meat Broker, Black River Meats/Black River Produce;

Ryan LaRocque, General Manager, Dole and Bailey