What Now?! Creative Slaughterhouse Workarounds
From Erica Frenay
A conversation with Heather Sandford, Founding Farmer and Butcher at The Piggery, now with Empire Food Consultants,
and Shannon Hayes of Sap Bush Hollow Farm and Cafe.
Facilitated by Erica Frenay, Cornell Small Farms Program
Many slaughterhouses report being completely booked up for 2021. What's a livestock farmer to do?
In this interactive discussion, we aim to help you regain some sense of control over how, when and where you get your livestock processed, and how you sell meat to customers. You'll hear from Shannon Hayes of Sap Bush Hollow Farm, who found opportunity and benefit in the midst of 2020's livestock processing crisis. You'll also hear from Heather Sandford, who will share the depth and breadth of her experience working with meat processors to help you brainstorm redundancy plans for butchering your animals.
Along the way we'll touch on themes like: educating your customers, cultivating a solid relationship with processors, and seizing on moments of chaos to improve your quality of life. There will be plenty of time for Heather and Shannon to field questions from the audience.