Christine Deck will give an overview of the Roaster, Layer and Turkey programs at Deck Family Farm. We will explain how chore boards, dashboards, and the income statement direct and inform decisions about animal health, “mindful” efficiencies, and financial sustainability. We will also look at the rewards, challenges and future improvements to raising poultry on pasture at the farm.

Hear how to take the next steps with your succession plan from Diana Tourney, Accountant and Farm and Ranch Succession Counselor, and Andrea Krahmer of Oregon Agricultural Trust – a statewide nonprofit that helps people protect and pass on their land using agricultural conservation easements.

Join us to discuss tools to mitigate and adapt to Oregon’s increasing summer heat and unpredictable precipitation. Topics will include pasture species selection, soil health, and grazing/haying management.

When you’re farming, you’re often doing more than enough keeping everything clean. However, if your books are a mess, because you’re too busy to keep up with them, your business, accounting, pricing and taxes might become a mess too! Geoff will offer some great tips to help you keep clean books!

This class is focused on sheep, goats and cattle and is designed to equip livestock owners how to recognize emergency and serious health conditions in small ruminants and cattle. Some of the more common maladies that affect livestock will be discussed including plant poisonings, predation injuries, traumatic injuries, reproductive emergencies, and serious infectious and metabolic disorders.

Soil is the foundation of all food and the better soil means better food. In this class, we will dive into the benefits and techniques of using livestock to build better soil fertility to build healthier pasture which results in healthier livestock and delicious farm products.

Coyotes and Foxes, Racoons, Oh My! In this course, you will learn how to keep your livestock safe from predators. Our instructors will share a variety of techniques for most standard fencing, both electrical and panels so you can protect your investment.

This course will discuss how to evaluate when livestock are ready for harvest, post-mortem changes and carcass characteristics that affect meat quality, and how to optimize carcass processing to obtain a blend of value and quality from your cuts.