Tilth Conference

Schedule

Schedule

All About Marketing Meat

  • Date: Friday, Nov. 15
  • Time: 11 a.m.-12:15 p.m.
  • Speakers: Patrice Barrentine, King County Agriculture Program; Sarah Lemon, Washington State Dept. of Agriculture; Kathryn Quanbeck, Oregon State University
  • Location: Room E
  • Track: Distribution & Markets

In this workshop you will learn the ins and out of marketing meat. Kathryn Quanbeck will walk you through OSU’s “Wholesale Meat Guide: Build and Grow Sales in Your Branded Meat Business.” Sarah Lemon of WSDA will share resources and expertise of direct marketing of meat.

Patrice Barrentine will discuss the new USDA facility for small-scale meat processors in Snohomish and moderate the panel.

About the Speakers

  • Patrice Barrentine

    King County Agriculture Program

    Patrice Barrentine has worked in the farm and food business sector in Washington for 25 years. She has been a natural foods grocery buyer, worked for the Washington State Department of Agriculture, served on Governor Gregoire’s Job Creation and Economic Development Subcabinet, and on the Washington Beer Commission. Now with the King County Agriculture Program, she works on Agriculture Policy and Economic Development, staffing the King County Agriculture Commission, supporting custom and USDA meat processing, King County’s 40 farmers markets with partner WA State Farmers Market Association, and coordinating agriculture land resource strategic plans. She currently serves on the Pike Place Market PDA Council, and WA Meat Up.

  • Sarah Lemon

    Washington State Dept. of Agriculture

    Sarah is the Local Meat Marketing & Capacity Specialist with the Washington State Dept. of Agriculture.

  • Kathryn Quanbeck

    Oregon State University

    Kathryn has 10+ years of meat industry experience, working in sales and operations for branded meat companies and supporting the development of meat processing businesses. She started her career as a Livestock Economist for USDA and has a masters degree in Agricultural Economics from UC – Davis. Kathryn works with farmers, ranchers and processors in developing branded meat programs, expanding wholesale sales (grocery stores, foodservice and institutions), increasing carcass utilization, developing value-added products, and creating supply chains (aggregation, processing, distribution and sales). She lives with her family on a small farm in the Methow Valley.