Growing the Appalachian Food Economy:
A Forum on Local Food Systems and Sustainable Agriculture


April 3–4, 2012 • Renaissance Asheville Hotel • Asheville, North Carolina


PRELIMINARY AGENDA

March 30, 2012

See the bottom of this page for information on the local food and farm tours offered at the forum's conclusion.

TUESDAY, APRIL 3, 2012

7:00 a.m.–5:00 p.m.

Registration Desk Open

7:30 a.m.–8:30 a.m.
Grand Ballroom (First Floor)

Breakfast

8:30 a.m.–9:00 a.m.
Grand Ballroom (First Floor)

Opening Session and Welcome

Welcome:
Scott Hamilton, President and CEO, AdvantageWest, Fletcher, North Carolina

Dale Carroll, Deputy Secretary of Commerce and Chief Operating Officer, North Carolina Department of Commerce, Raleigh, North Carolina

Remarks:
James McCleskey, Director, State of North Carolina Washington Office, Washington, D.C.

Earl Gohl, Federal Co-Chair, Appalachian Regional Commission, Washington, D.C.

Presiding:
Bill Yarborough, Special Assistant to the Commissioner of Agriculture, North Carolina Department of Agriculture and Consumer Services, Waynesville, North Carolina

9:00 a.m.–10:00 a.m.
Grand Ballroom (First Floor)

Presentation

Local Food Systems as Economic Development: A Framework for Local Leaders

Local farms and food entrepreneursthe components of a local food systembenefit local economies by supporting job creation, increasing tax revenue, and boosting tourism, as well as by keeping a greater share of local dollars in the community. This session will help community leaders understand how food systems operate and how supporting these systems can lead to stronger local economies.

Speaker:
Charlie Jackson, Executive Director, Appalachian Sustainable Agriculture Project, Asheville, North Carolina

10:00 a.m.–10:15 a.m.

Break

10:15 a.m.–11:45 a.m.
Grand Ballroom (First Floor)

Plenary Panel

Growing Diversified Local Food Economies: Models and Resources

What food hubs and value chain models are being developed and what is the economic potential associated with them? How can communities encourage a buy local mindset? In this session, panelists will discuss best practices in developing local food systems, and resources for community leaders looking to facilitate the growth of local food economies.

Panelists:
Anthony Flaccavento, Organic Farmer; Owner, SCALE, Inc.; Founder, Appalachian Sustainable Development, Abingdon, Virginia

Brian Snyder, Executive Director, Pennsylvania Association for Sustainable Agriculture, Millheim, Pennsylvania

Stacy Miller, Executive Director, Farmers Market Coalition, Charlottesville, Virginia

Leah McGrath, Corporate Dietitian, Ingles Markets, Inc., Asheville, North Carolina

11:45 a.m.–1:15 p.m.
Grand Ballroom (First Floor)

Local Foods Luncheon

Speaker:
Joani Walsh, Deputy Under Secretary for Marketing and Regulatory Programs, United States Department of Agriculture, Washington, D.C.

1:15 p.m.–1:30 p.m.

Break

1:30 p.m.–2:50 p.m.

CONCURRENT SESSIONS I: IMPLEMENTING LOCAL FOOD ACTIVITIES

Choose one of the following four concurrent sessions. Sessions will feature interactive discussion with regional leaders on successful ways to implement local food economies.


  • Models of Innovation: Educational Institutions as Incubation Hubs and Centers for Sustainability
    Windsor Ballroom A (First Floor)
    This session will discuss how local educational institutions can promote innovation in sustainable agriculture and support food entrepreneurship. Panelists will present examples of projects based in or supported by local educational institutions that are boosting economic diversity and environmental sustainability in their communities.

    Moderator:
    Stuart Rosenfeld, Principal and Founder, Regional Technology Strategies, Inc., Carrboro, North Carolina

    Speakers:
    Walter Hill, Dean, College of Agricultural, Environmental, and Natural Sciences, and Director, George Washington Carver Agricultural Experiment Station, Tuskegee University, Tuskegee, Alabama

    Meagan Roberts, Instructor, Horticulture Technology and Sustainable Agriculture, Western Piedmont Community College, Morganton, North Carolina

    Thomas Sewell, Dean, Technical Education Division, Walters State Community College , Morristown, Tennessee

    Terry Tucker, Dean, School of Arts and Sciences, and Director, Center for Organic and Sustainable Agriculture, Alfred State College, Alfred, New York


  • Food Heritage and Culinary Arts as Economic Drivers
    Windsor Ballroom B (First Floor)
    Appalachias strong food heritage is an asset local leaders can build on to develop sustainable local food systems and strengthen local economies. In this session, panelists will describe how communities across Appalachia are using local food resources to foster entrepreneurship, attract tourists, and diversify local economies.

    Moderator:
    Katherine Hoffman, Assistant Professor, University College, Virginia Commonwealth University, Richmond, Virginia

    Speakers:
    Christine Gyovai, Associate, Institute for Environmental Negotiation, University of Virginia, Charlottesville, Virginia


    Rosann Kent, Program Manager, Georgia Appalachian Studies Center, North Georgia College and State University, Dahlonega, Georgia

    Mark Sohn, Chef and Author, Pikeville, Kentucky

    Kevin Welch, Coordinator, Center for Cherokee Plants, North Carolina State University Cooperative Extension, Cherokee, North Carolina


  • Getting Product to Market: Models of Aggregation and Distribution
    Alexander Room (Second Floor)
    Developing robust local food systems requires a thorough understanding of how to build supply capacity so wholesale buyers can access significant quantities of locally grown food for markets such as restaurants and grocery stores, and institutions such as schools and hospitals. This session will explain how local leaders can help ensure supply capacity, even when geography and distance pose significant challenges.

    Moderator:
    Michelle Decker, Executive Director, Rural Action, Trimble, Ohio

    Speakers:
    Eric Bendfeldt, Extension Specialist, Community Viability, Virginia Cooperative Extension, Harrisonburg, Virginia

    Robin Robbins, Appalachian Harvest Food Safety and Marketing Manager, Appalachian Sustainable Development, Abingdon, Virginia

    Debra Tropp, Branch Chief, USDA Agricultural Marketing Service, Washington, D.C.

  • Marketing and Branding: Improving the Viability and Integrity of Local Food Markets
    Victoria Room (Second Floor)
    Building local food economies in Appalachia requires marketing and promotion strategies that successfully increase awareness and demand for local food as well as maintaining food quality and standards. This session will discuss marketing best practices, the importance of quality branding and certification, and ways to strengthen markets so they serve as community assets while providing income opportunities for local farmers.

    Moderator:
    Kostas Skordas, Regional Planner, Appalachian Regional Commission, Washington, D.C.

    Speakers:
    Kristen Branscum, Executive Director, Office of Agricultural Marketing and Product Promotion, Kentucky Department of Agriculture, Frankfort, Kentucky

    Peter Marks, Program Director, Local Food Campaign, Appalachian Sustainable Agriculture Project, Asheville, North Carolina

    Stacy Miller, Executive Director, Farmers Market Coalition, Charlottesville, Virginia

2:50 p.m.–3:10 p.m.

Break

3:10 p.m.–4:30 p.m.

CONCURRENT SESSIONS II: IMPLEMENTING LOCAL FOOD ACTIVITIES

Choose one of the following four concurrent sessions. Sessions will feature interactive discussion with regional leaders on successful ways to implement local food economies.


  • Developing Shared-Use Food Processing Centers
    Windsor Ballroom A (First Floor)
    Successful shared-use food processing centers have the potential to create job opportunities and spark entrepreneurial ventures that strengthen local food economies. While popular, these projects require widespread collaboration and significant planning and capital resources to succeed. In this session, panelists will discuss how to develop and strengthen shared-use food processing facilities.

    Moderator:
    David Hughes, Business Development Analyst, Appalachian Regional Commission, Washington, D.C.

    Speakers:
    Kevin Kilburn, Chef; Instructor, Shoals Entrepreneurial Center, Florence, Alabama

    Leslie Schaller, Director of Programming, Appalachian Center for Economic Networks, Athens, Ohio

    Mary Lou Surgi, Executive Director, Blue Ridge Food Ventures, Candler, North Carolina

  • Local and Sustainable Meat and Meat Processing
    Windsor Ballroom B (First Floor)
    Demand for local and sustainably produced meat is on the rise. However, Appalachian farmers and meat producers face unique challenges in getting their products processed and certified for local and regional markets. Panelists in this session will discuss issues in developing successful local meat processing facilities, including assessing capacity needs, meeting legal and regulatory regulations, and securing financing.

    Moderator:
    Larry Fisher, Director of Finance, Appalachian Center for Economic Networks, Athens, Ohio

    Speakers:
    Danny Boyer, Farmer; President, Grayson LandCare, Inc.,, Independence, Virginia

    Casey McKissick, Farmer; Coordinator, NC Choices, Center for Environmental Farming Systems, Old Fort, North Carolina

    Smithson Mills, Researcher and Consultant, Asheville, North Carolina

    Jerry Moles, Facilitator, New River LandCare, Independence, Virginia

  • Models of Sustainability: The Role of the Agripreneur
    Alexander Room (Second Floor)
    Entrepreneurial farmers and food producers throughout Appalachia are finding new markets and niche products to sell, increasing revenue and creating business ventures that are both profitable and environmentally sustainable. In this session panelists will discuss innovative ways agripreneurs are adapting to changing market conditions, satisfying customer demand, and creating new agricultural and culinary experiences.

    Moderator:
    Roland McReynolds, Executive Director, Carolina Farm Stewardship Association, Pittsboro, North Carolina

    Speakers:
    Travis Edgerton, Manager, Farmers Fresh Market, Rutherfordton, North Carolina

    Dale Hawkins, Chef and Farmer, Fish Hawk Acres; Founder, New Appalachian Farm and Research Center, Rock Cave, West Virginia

    Michael Porterfield, Farmer and Founder, New Sprout Organic Farms, Asheville, North Carolina

  • Farm-to-School, Farm-to-College, Farm-to-Hospital: The Value of Institutional Buyers
    Victoria Room (Second Floor)
    Partnerships with local schools and other large-scale institutions such as hospitals, colleges, and universities help drive local-food demand, build supply capacity, and strengthen links between institutional consumers and local farms and food producers. This session will showcase examples of these partnerships in Appalachia, and how they are benefiting local communities.

    Moderator:
    Pam Curry, Executive Director, Center for Economic Options, Charleston, West Virginia

    Speakers:
    Emily Jackson, Program Director, Growing Minds Farm to School Program, Appalachian Sustainable Agriculture Project, Asheville, North Carolina

    Bekki Leigh, Coordinator, Office of Child Nutrition, West Virginia Department of Education, Charleston, West Virginia

4:30 p.m.

Adjourn for the Day/Dinner on Your Own

Information on local restaurants and food-related events will be available.

WEDNESDAY, APRIL 4, 2012

7:30 a.m.–8:30 a.m.
Grand Ballroom (First Floor)

Breakfast

8:30 a.m.–9:45 a.m.
Grand Ballroom (First Floor)

Plenary Panel

The Future of Local Food Systems and Sustainable Agriculture in Appalachia

Leaders and practitioners from a variety of perspectives discuss their vision for the local food movement in Appalachia, as well as opportunities and challenges for growth in this field.

Moderator:
Jean Haskell, Co-Editor, Encyclopedia of Appalachia, Portsmouth, Virginia

Panelists:
Michelle Decker, Executive Director, Rural Action, Trimble, Ohio

Roland McReynolds, Executive Director, Carolina Farm Stewardship Association, Pittsboro, North Carolina

Leslie Schaller, Director of Programming, Appalachian Center for Economic Networks, Athens, Ohio

Kathlyn Terry, Executive Director, Appalachian Sustainable Development, Abingdon, Virginia

9:45 a.m.–10:00 a.m.

Break

10:00 a.m.–11:20 a.m.

CONCURRENT SESSIONS III: IMPLEMENTING LOCAL FOOD ACTIVITIES

Choose one of the following three concurrent sessions. Sessions will feature interactive discussion with regional leaders on successful ways to implement local food economies.


  • Innovative Financing Programs and Ideas for Farmers and Food Producers
    Alexander Room (Second Floor)
    A common barrier to implementing local food and farm initiatives is access to capital and credit. In this session, participants will hear from funders and investors how Appalachian entrepreneurs can access funding for their food and farm businesses.

    Moderator:
    Ray Daffner, Manager, Entrepreneurial Development, Appalachian Regional Commission, Washington, D.C.

    Panelists:
    Carol Peppe Hewitt, Co-Founder, Slow Money NC

    Mark Kudlowitz, Associate Program Manager, Community Development Financial Institutions Fund, U.S. Department of the Treasury, Washington, D.C.

    Anna Tefft, Director of Lending and North Carolina Senior Business Lender, Natural Capital Investment Fund, Inc., Winston-Salem, North Carolina

  • Increasing Access to Healthy Food
    Windsor Ballroom (First Floor)
    Improving access to high-quality, nutritious food is key to reducing health disparities in Appalachia, where many communities suffer from disproportionate rates of diet-related diseases. Increasing the use of locally grown healthy food is one way to address this issue. In this session panelists will discuss programs that have incorporated the use of locally grown food in efforts to improve community health.

    Moderator:
    Savanna Lyons, Program Manager, West Virginia Food and Farm Coalition, West Virginia Community Development Hub, Beckley, West Virginia

    Speakers:
    David Cooke, Director, Grow Appalachia, and Director, Berea College Appalachian Fund, Berea College, Berea, Kentucky

    Nikki DAdamo-Damery, Coordinator, Appalachian Foodshed Project, Virginia Polytechnic Institute and State University, Blacksburg, Virginia

    David Holben, Professor, School of Applied Health Sciences and Wellness, Ohio University, Athens, Ohio

    Kathlyn Terry, Executive Director, Appalachian Sustainable Development, Abingdon, Virginia

  • Agritourism: Economic Opportunities for Local Farmers and Communities
    Victoria Room (Second Floor)
    To expand revenue streams, many Appalachian farmers have opened their farms to visitors. This requires an understanding of the tradeoffs involved in running a farm operation while allowing visitors to experience on-the-farm life. In this session, panelists will discuss how local leaders and entrepreneurs can support these agritourism efforts.

    Moderator:
    Martha Glass, Manager, Agritourism Office, Marketing Division, North Carolina Department of Agriculture and Consumer Services, Raleigh, North Carolina

    Speakers:
    Pamela Bartholomew, Agritourism Marketing Specialist, Tennessee Department of Agriculture, Nashville, Tennessee

    Mary Jeanne Packer, President, Ghostwriters Communications, Watkins Glen, New York

    Monika Roth, Extension Issue Leader and Agriculture Educator, Cornell Cooperative Extension of Tompkins County, Ithaca, New York

11:30 a.m.–1:45 p.m.
Grand Ballroom (First Floor)

Local Foods Luncheon and Funders Panel

Representatives of public and private funding institutions will discuss what they have learned from past investments and how they measure success, and will identify future funding priorities to support local food systems and sustainable agriculture.

Moderator:
Bill Yarborough, Special Assistant to the Commissioner of Agriculture, North Carolina Department of Agriculture and Consumer Services, Waynesville, North Carolina

Panelists:
Ray Daffner, Manager, Entrepreneurial Development, Appalachian Regional Commission, Washington, D.C.

Wayne Fawbush, Program Officer, Ford Foundation, New York, New York

William Hobbs, Director, Community Programs, USDA Rural Development, Raleigh, North Carolina

Tim Richards, Senior Program Officer, Community Foundation of Western North Carolina, Asheville, North Carolina

1:45 p.m.–2:00 p.m.

Closing Remarks

2:00 p.m.

Conference Adjourns

Participants who have registered for the optional food and farm tours will meet in the hotel lobby for 2:15 p.m. departure.

2:15 p.m.

Buses Depart from Renaissance Asheville Hotel for Optional Local Food and Farm Tours

Tour participants will meet in the hotel lobby immediately after the conference adjourns at 2:00 p.m.

The local food and farm tours will showcase local food business ventures and sustainable farms. Please sign up for the tours when you register for the forum. Register early! Tours are limited to 55 participants each.


West Tour: The West tour will visit Blue Ridge Food Ventures and Hominy Valley FarmsLand and Cattle.

North Tour: The North tour will visit Annie's Organic Bakery Production Facility and Echoview Farm and will include presentations from Riverbend Malt House and Madison Farms.

East Tour: The East tour will visit New Sprout Organic Farms and Hop'n Blueberry Farm.

6:00 p.m.

Buses Return from Local Food and Farm Tours




LOCAL FOOD AND FARM TOURS

The local food and farm tours offered on Wednesday, April 4, after the forum's conclusion will showcase local food business ventures and sustainable farms. Sign up early! Space is limited to 55 participants for each tour. Bus transportation will be provided. Buses will depart from the Renaissance Asheville Hotel at 2:15 p.m. and will return between 5:30 p.m. and 6:00 p.m.

Please sign up for the tours when you register for the forum.

Tour #1: West of Asheville Tour
The West Tour will begin at Blue Ridge Food Ventures (BRFV) in Candler, a shared-use, value-added food processing center that serves farmers and food entrepreneurs throughout western North Carolina. More than 200 local businesses have gotten their start in this 11,000-square-foot facility. Participants will visit the BRFVs new Natural Products Manufacturing Facility and hear from clients about the facility's services. The tour will also feature discussion with the owners of several food businesses located in West Asheville, an area of town active in the local food scene, and a presentation on Slow Food Asheville, which sponsors the FEAST (Fresh, Easy, Affordable, Sustainable, Tasty) program to teach families how to cook with and enjoy fresh, seasonal local foods.

Participants will then tour Frank and Jeanette Wilson's Hominy Valley Farms--Land and Cattle, a multi-generational diversified small farm in Candler that raises cattle for natural beef; pastured pigs/hogs; broiler chickens on pasture; a small flock of laying hens; and a large selection of vegetables for summer tailgate market customers. Hominy Valley features a meat CSA with local home delivery in the Candler area, as well as a farm store in season. It is also working on developing value-added products.

Tour #2: North of Asheville Tour
Participants will begin this tour with a stop at Annie's Organic Bakery Production Facility, which is also home to Carolina Ground, the local grain mill that is an integral part of the North Carolina Organic Bread Flour Project. Project coordinator Jennifer Lapidus will share the story of this project, which aims to link the farmer, the baker, and the miller in North Carolina with the goal of providing a viable market for organic hard and soft wheat and other small grains.

Next on the itinerary is a presentation from Asheville's Riverbend Malt House, which intends to do for beer what Carolina Ground is doing for flour. Brent Manning and Brian Simpson will share information about their operation that plans to bring locally farmed malts to the areas craft brewers.

The tour will then continue to Echoview Farm, where agriculture is modeled to raise awareness of sustainability in western North Carolina and beyond. Through curriculum, visits, hands-on activities, and other customized programs for all ages, Echoview Farm brings new life to old concepts of sustainable agriculture and introduces some new ones, including a focus on growing hops and bamboo, supporting bee culture, and using solar energy. The Echoview Fiber Mill, opening in spring 2012, will serve as a crossroads for industry and community, assisting farmers and breeders in processing wool, mohair, angora, alpaca and other exotic fibers in a full-service fiber mill equipped with custom processing machinery.

While at Echoview Farm, participants will also meet with representatives of Madison Farms, a marketing and distribution organization serving the needs of farmers in Madison County and surrounding counties.

Tour #3: East of Asheville Tour
The first stop on the East Tour is New Sprout Organic Farms, where founder Michael Porterfield will talk about his experience starting and developing a business growing certified organic vegetable crops in urban and peri-urban settings, as well as acting as a distributor for other growers around the Southeast. Michael will discuss the importance of creating a recognizable brand, using branding on packaging materials, and building marketing partnerships. He will also talk about his experience helping other farmers market their crops and determine what to grow for the market.

Participants will then tour Hop'n Blueberry Farm, where seventh-generation farmer Van Burnette will highlight the agri-tourism activities at his farm: growing butterfly crops as a visitor attraction; producing pick-your-own blueberry crops; and showcasing new-to-the-area crops such as hops.