I didn't know whether to post this here (seemed like the right place) or the swap part, but I am not selling anything and get no profit off of this so thought here was best. I just got this in e-mail from Casey from Foothills Family Farms (they are in charge of the poultry workshop and mobile processing unit) and thought I'd pass it along in case anyone is close enough to attend/wants to. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Announcing 2008 On Farm Processing Workshops For Poultry and Rabbit Meat Production October 18 and 19, 2008 Marion and Old Fort, NC Featuring Dr. James McNitt and Anne Fanatico The Independent Small Animal Meat Processors Association (ISAMPA) and Foothills Family Farms are pleased to announce two half-day workshops for small scale harvesting and processing of poultry and rabbits. Training is designed to increase participants knowledge of processing techniques to maximize product quality and increase profitability of small-scale meat production. All activities will contribute to planning and organizing a small scale meat production business under exemption from North Carolina Meat and Poultry Inspection laws. On Saturday, October 18, participants will gather at the McDowell County Agricultural Barn in Marion to learn about processing rabbits. Rabbit farmer Walter Harrill will lead the workshop as participants harvest and process rabbits ready for market. Dr. James McNitt, a nationally renowned expert on rabbit production from Southern University in Louisiana, will present on food safety issues critical to proper small scale processing. On Sunday, October 19, participants will meet in Old Fort as pastured poultry producers Meredith and Casey McKissick lead a hands-on training workshop using a Mobile Processing Unit (MPU) for increased efficiency of on-farm poultry processing. Small scale poultry expert Anne Fanatico, of ATTRA and the National Center for Appropriate Technology, will discuss regional perspectives on the viability of pastured poultry. Registration cost is $10 per workshop, $15 for both days. Please RSVP by October 1 by calling Smithson Mills at 828-273-9119, or by emailing [email protected]. Please give your name, phone number, and email address when your register. Directions to both events will be provided. These workshops are organized by the Independent Small Animal Meat Processors Association of Western North Carolina (ISAMPA). ISAMPAs mission includes: Promoting best practices for raising, processing and marketing small meat animals; support for the development of a small animal processing facility meeting state or federal inspection requirements, and; raising public awareness of small animal meat products humanely raised and processed in a manner that contributes to the social, economic, and environmental well being of western North Carolinas people and natural resources. Support comes from a USDA Value Added Producers Grant, Heifer International, and SARE. Simple lunches on both days will be served. Over-> ISAMPA Rabbit Processing Workshop Agenda Saturday, October 18 10am: Registration 10:30am: Dr. James McNitt: Food Safety for Small Scale Processors 11:45am: Questions and Answers Noon: Lunch 1pm: Harvesting and Processing Rabbits: A Hands-On Training 2:30pm: Questions and Answers 3:00pm: Conclusion ISAMPA Poultry Processing Workshop Agenda Sunday, October 19 12:00: Registration and Lunch 12:30pm: Anne Fanatico: Regional Perspectives on the Viability of Pastured Poultry 2:00pm: Questions and Answers 2:30pm: Hands on training 4:00pm: Conclusion Registration cost is $10 per workshop, $15 for both days. Please RSVP by October 1 by calling Smithson Mills at 828-273-9119, or by emailing [email protected]. Please give your name, phone number, and email address when your register. Directions to both events will be provided.