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Apr 21

Risk Management and Your Agritourism Business

12:00 pm EDT

Agritourism and farm-based educational enterprises have become an important part of the U.S. economy. People are interested in how their food is produced and want to make connections with their local farmers. As important as it is to foster relationships with customers, it's also important to know the risks of opening your operation to the public, and learn how to protect your farm from potential accidents and hazards. You also want to keep your customers safe.
In this webinar, learn about assessing potential risks on your agritourism business. You'll also hear from two farmers who will share their knowledge and experience in the agritourism industry.

To join the webinar:
Go to https://connect.extension.iastate.edu/womeninag about 10 minutes prior to the start time. Click on “Enter as a Guest” and type your name in the space provided, then click on “Enter Room.” For best results, we suggest you use Firefox or Internet Explorer as your web browser. Prior to participating in this Adobe Connect event, please go to the following URL to confirm ability to log on to the Connect server:   www.extension.iastate.edu/testconnect   



Gigi Neal

Apr 21

Open-Sourced HACCP: Making Cured Meats Production More Accessible

1:00 pm EDT

Open-Sourced HACCP: Making Cured Meats Production More Accessible

Niche Meat Processor Assistance Network webinar               

Date: April 21, 2015

Time: 10 am PST / 1pm EST for one hour

To attend: Go to https://connect.extension.iastate.edu/nichemeat 5-10 minutes before start time and log in as a guest.  

All NMPAN webinars are free and open to the public.

Many small-scale inspected facilities, retail butcher shops and restaurants would like to make dry-cured and fermented products in house.  This can be difficult to do from three perspectives: 1)  to produce a quality product, 2) to produce a safe product, and 3) to meet the regulatory requirements.  

In this webinar, we will describe the challenges that most facilities face in starting a dry-cured product line and how they might be overcome. We’ll also share a new and novel resource for dry-cured HACCP: Underground Meats' open-sourced HACCP.  

Speakers: Underground Meats and USDA's Food Safety Inspection Service.

For more information: email Kathryn Quanbeck, NMPAN Program Manager: kathryn.quanbeck[at]oregonstate[dot]edu. 

How to join NMPAN: go to the Niche Meat Processor Assistance Network website, type your email address into the box on the right, and click "subscribe."


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Apr 21

Meeting Heifer Nutrition Goals

1:00 pm EDT

Presenter: Dr. Bob James, Virginia Tech

It can be difficult to keep an efficient and effective heifer nutrition program. In this webinar Dr. James will discuss the challenges of meeting goals in heifer nutrition programs. Some of the critical control points he will address are:

  • optimizing pre-weaning growth
  • optimizing post-weaning growth
  • achieving puberty at the desired age


Robert James

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