Budgeting: How Can I Make a Living Doing What I Love
Join rural entrepreneur Annie Warmke, as she discusses tools and techniques you can use to make your specialty dairy business a success. You will gain confidence in being able to manage your business income and expenses through good recordkeeping. We will also explore unique challenges that female farmers and families face and discuss time-saving and money-saving strategies.
Meat Regulations with the WVDA
Join Quinton Jones of the West Virginia Department of Agriculture as he presents on meat regulations in the state of West Virginia.
Storytelling for Success: Marketing Your Business
Learn how to tell your unique story and develop marketing materials that reinforce your brand. In this webinar you’ll see examples of business logos and attractive and regulatory compliant labels. You’ll develop an understanding how to use visual tools and how to tell your story to build a loyal customer base of “brand fans.” We’ll dive into marketing strategies and how to use social media and other forms of advertising to reach potential customers.
Setting the Course: Making a Living with Specialty Dairy Products in Appalachia Ohio
Join Annie Warmke of Blue Rock Station as she discusses common considerations for farmers thinking about starting a specialty dairy or other agricultural business. Annie addresses common obstacles to getting a business off the ground, building a network of support, inventorying assets (personal and material), as well as how to survive during the start-up phase.
We “Goat” Your Back: Dairy Do’s & Dont’s from Veteran Dairy Goat Farmers
Careful herd management is an important part of your business plan. Learn best practices from experienced goat farmers and dairy goat operators to help your herd thrive. Webinar topics include and overview of fencing, food, minerals, forage, and shelter.
Beefing Up Appalachia
Did you know that consumers throughout Appalachia consume around 39 pounds of beef per year and and 31 pounds of pork per year? If consumers were purchasing this meat from regional producers, beef producers would have to slaughter and process 99% of the current beef cattle inventory to meet regional demand! Hog production would need to increase almost 90 fold to reach regional consumption! Follow along with Jennifer Jones of Swift Level Fine Meats as she discusses how they have risen to meet this demand for local meat in West Virginia.
Entering Markets & Meeting Protocol
Join us for a look at the Local Meat Branding Toolkits we produced with Swift Level Fine Meats, Downstream Strategies and Unlimited Future, Inc. (supported by the USDA Rural Business Development Grant program). Toolkits are located here: Local Meat Branding Toolkits