2015 Goat Field DayRegister online for the 2015 Goat Field Day
Our annual Goat Field Day will be held on Saturday, April 25, 20154 at the Langston University Goat Farm with registration beginning at 8:00 a.m. This year's theme will be Taking Control of Marketing.
Adult Activity (morning session): This year our featured speakers will be Ms. Tess Caudill, Dr. Stephanie Clark, and Ms. Yvonne Zweede-Tucker.
Ms. Tess Caudill is the Sheep and Goat Marketing Specialist for the Kentucky Department of Agriculture where she developed a system of co-mingled, graded sales for the marketing of Small Ruminants. She travels around the state of Kentucky conducting these sales as well as providing education for small ruminant producers. In addition, Tess owns and operates a 200+ acre farm in Mercer County, Kentucky where she rotationally grazes beef cattle, hair sheep and goats. Tess received her B.S. in Animal Science from the University of Kentucky.
Dr. Stephanie Clark grew up on a small farm in Massachusetts, where she first started making cheese from milk of her Nubian dairy goats. She received her BS in Animal Science from Cornell University in 1990, and continued on for a MS in Food Science, which she earned in 1993. Stephanie earned her PhD in Food Science from Cornell University in 1997, then joined the faculty at Washington State University (WSU) in 1998. She was promoted to Associate Professor, with tenure, in 2004. Dr. Clark joined the faculty of Iowa State University (ISU) in August, 2009. She serves as the Associate Director of the Midwest Dairy Foods Research Center, where she oversees the ISU-associated dairy research component of the three-institution center. Her research, which centers broadly around dairy products chemistry, microbiology, processing and sensory evaluation, has been presented in over 55 publications and over 65 posters and presentations. Stephanie teaches courses in dairy products, scientific communication, and sensory evaluation of foods. She has been the research advisor of more than 20 undergraduate, 15 MS, and 5 PhD students. Stephanie has advised successful food product development and dairy products evaluation teams at WSU and at ISU. She is an active member of the Institute of Food Technologists and the American Dairy Science Association. Dr. Clark has served as Editor for the Journal of Dairy Science and Food Bioscience. She has been the technical advisor of the American Cheese Society Judging & Competition since 2011. In addition to serving as a visiting professor in China, Dr. Clark has also shared her dairy foods and cheese making expertise in Armenia, India, and Mexico.
Ms. Yvonne Zweede-Tucker received her BS in International Relations in 1982 from University of California, Davis. She worked in the corporate world for several years before she left southern California for Montana. In 1991, she started Smoke Ridge, a meat goat operation, in Choteau. In the third year of operation, she brought Smoke Ridge into profitability, expanding the herd from 30 head in 1991 to over 500 by the early 2000s. Along with husband, Craig, she manages the operation for production of both breeding stock for raising profitable meat goats and production of market (slaughter) animals, cooperating with nearby producers to offer quantities of animals beyond what could produce on the limited land base (220 acres) of Smoke Ridge. She organized and conducted a day-long “Making Meaty Meat Goats” field day-seminar in Choteau in 2008 aimed at acquainting area livestock growers with the potential for meat goat production in the Rockies. Subsequently organized a four-state goat producer cooperative to collect, and haul, slaughter goats to a commercial packing plant in northwest Illinois. Producer payment was based on-the-rail carcass quality grade and reflected live-prices paid at the San Angelo, TX goat/sheep auction (the nation’s largest). The IL plant currently buys/pays for goats from IA, MO, MN, and WI as well as MT. She also organized The Profitable Meat Goats Conference in Indianapolis in March, 2010. She wrote and sourced photographs for The Meat Goat Handbook, published by Voyageur Press in January of 2011. She organized the first Great Goat Gathering on October 18, 2014. Since August of 2007, she has been a monthly columnist for Goat Rancher Magazine, sharing their experiences with readers about life on a meat goat ranch on north-central Montana.
Adult Activity (afternoon session): In the afternoon session, participants will break into small-group workshops. There will be a total of fifteen workshops; however, participants will only have time enough to attend three.
The afternoon workshops include:
Fun Tent Youth Activity: Langston University Cooperative Extension will host a full day of activities for youth ages 5-12 in the Fun Tent. This will allow the parents and older teens to enjoy the workshops knowing that their little ones are having fun in a safe environment. Last year, some activities included Pony Rides; Kid Petting Area; Face Painting; Exercise; Photo Greeting Cards; a Movie Room and many others. This year's Youth Fun Tent activities will include those activities as well as some new activities.
Fitting and Showing Youth Activity: In the afternoon, youth and interested adults will be able to participate in a half-day clipping, fitting, and showing workshop conducted by Messrs. Robbie and Coleman Sanders. Participants will have the opportunity to have hands-on practice of clipping, fitting, and showing a goat.
Registration for the Goat Field Day is FREE but there is a $10.00 per person charge for the optional barbecued goat lunch and goat milk ice cream for dessert. You can bring your own lunch, if you desire. Regardless of lunch preferences, we ask everyone to pre-register.
Cheesemaking Workshop:Our ever-popular goat milk cheesemaking workshop has been scheduled on Friday, April 24, 2015 (the day before our annual Goat Field Day on April 25). Dr. Steve Zeng, our Dairy Foods Technologist, will be coordinating the cheesemaking workshop and Dr. Stephanie Clark will be our guest cheese maker. She will demonstrate basic principles and practical skills of making authentic goat cheeses using our own Grade “A” goat milk. Milk quality, laboratory testing, cheesemaking facility and marketing strategies will also be discussed. This one-day hands-on workshop will be held in the pilot creamery at Langston University. For the cheesemaking workshop, there is a registration fee of $100.00/person, which includes continental breakfast and lunch consisting of goat meat barbecue, sausage and jerky and goat milk ice cream and cheeses, etc. Only the first 20 registrants will be admitted.
For information regarding the cheesemaking workshop, please contact Dr. Steve Zeng, Dairy Product Specialist, at (405)466-6145 or email@example.com.
For information regarding the 2015 Goat Field Day, please contact Dr. Terry Gipson at (405)466-6126 or at firstname.lastname@example.org
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