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Production, Marketing, and Sales of Local Food

College Station, Texas - April 16, 2015

Pre-register/register online by April 13. Enrollment is limited to the first 74 participants.

9:30 a.m. Registration

9:45 a.m. Welcome Dr. Nelson Daniels / Dr. Diane Boellstorff

10:00 a.m. Cottage Food Laws - Julie Prouse, B.S., RS, CP-FS, Extension Assistant, Food Protection Management.
Julie Prouse is an Extension Assistant with the Food Protection Management program (FPM) at Texas A&M AgriLife Extension Service. She is a graduate of Texas A&M University with a Bachelor of Science in Agricultural Development. Additionally, she is a Registered Sanitarian with the state of Texas. Julie’s job responsibilities include working with the county FCS agents to schedule and implement the FPM program at the county level, maintaining course schedules on the FPM website, maintaining databases of participants, handling receipt and deposit registration fees, conducting FPM and Food Handlers classes as needed, and co-instructing agent FPM trainings.

11:00 a.m. Requirements for Organic Certification - Leslie McKinnon, Organic Certification Consulting Consultant.
Leslie is active in Texas Organic Farmers and Gardeners Association and is helping to build local, sustainable, organic food systems in Texas.  She hopes to help others understand organic certification regulations and requirements and to demystify the organic certification process.  Leslie McKinnon obtained her education and research experience in soil microbiology, entomology, and biological control from Texas A&M University. Her experience led to a career with the Texas Department of Agriculture (TDA) as Coordinator of the Organic Certification Program.  After leaving that position, Leslie has been self-employed as a consultant, helping others understand the organic certification requirements and certification process. She has been an active member and volunteer in the Texas Organic Farmers & Gardeners Association (TOFGA) for over 15 years.

12:00 a.m. - Lunch (provided)

12:00 p.m. Local Food Production Funding Opportunities - Dr. Nelson Daniels, Program Specialist, Agriculture Natural Resources Cooperative Extension Service Program, Prairie View A&M University.
Dr. Nelson Daniels is an employee with the Cooperative Extension Program at Prairie View A&M University. He has over 24 years of Extension experience and currently serves as a Program Specialist for Agriculture & Natural Resources where his work focuses on farm financial management and the sustainability of the small family farm.  Prior to his current position, he held both programmatic and administrative positions at Prairie View A&M University.  He also held Extension agent positions, both with Prairie View A&M University and with the Texas A&M AgriLife Extension Service. He has been an adjunct instructor at Houston Community College in the Departments of Agricultural Sciences and Horticulture.  He also worked as an economist for the US Agency for International Development in Sri Lanka. Nelson has a bachelor’s and a master’s degree in Agricultural Economics from Prairie View A&M University.  He received his Ph.D. in Agricultural Education from Texas A&M University.  His program interests are in the areas of sustainable agriculture, agricultural diversification, the survival of small family farms and leadership development in rural communities.  He enjoys working one-on-one with small scale, beginning and limited resource agricultural producers.  He also has a passion for multicultural education, human resource development and youth leadership development. Nelson loves agriculture, the great outdoors and people.  He finds no greater joy than spending time with family and friends.

1:00 p.m. - Current Laws and Regulations for Food Safety at Farmers Markets or CSAs - Dr. Kerri B. Gehring, Associate Professor, Meat Science & HACCP Coordinator; Department of Nutrition and Food Science Texas A&M University. 
Dr. Kerri B. Gehring is associate professor in the meat science section of the Department of Animal Science and president and CEO of the International HACCP Alliance. Harris is a three-time graduate of Texas A&M University. She received her bachelor’s in food science in 1986, master’s in nutrition in 1989, and doctorate in nutrition in 1994. She completed a dietetic internship in July 1989 and passed the American Dietetic Association’s registration exam in October 1989. She has been actively involved with the HACCP Alliance since it was formed in March 1994, and has contributed to the growth and accomplishments of the Alliance. Prior to becoming the president and CEO of the HACCP Alliance, Harris served as associate director and helped standardize HACCP training programs, assisted with the development of the train-the-trainer course and the accreditation program for HACCP training providers. She received a USDA grant to lead the efforts to develop ten generic HACCP models for USDA. The International HACCP Alliance is recognized worldwide as a resource for HACCP and food safety activities.

2:00 p.m. - National Center for Appropriate Technology (NCAT) – Robert Maggiani, Sustainable Agriculture Specialist – Texas NCAT Southwest Regional Office Director-San Antonio, Texas
Robert has a BBA and MS in Statistics, Accounting and Political Science from the University of Texas in Austin. He has a wealth of experience in agriculture from farming vegetables in Mexico to founding a farmworker cooperative in South Texas to serving as a Chief Marketing Specialist for the Texas Department of Agriculture, where he worked for almost 27 years. Robert has great experience with organic crop standards and certification as well as assisting farmers in developing new products and new markets. He speaks Spanish and has relationships with producers, organizations, retailers, wholesalers and other groups involved in Texas agriculture.

For more information, visit sare.tamu.edu, or contact John W. Smith, Extension Program Specialist at 979-845-2761 or jwsmith@ag.tamu.edu.

Sustainable Organic Gardening and Small Farming Traing Edin d 



Sustainable Agriculture Defined

Sustainable Agriculture is a grassroots movement to revitalize the small family farm. This new breed of farmer works as hard at marketing as he does figuring out what he is going to grow or raise each season. Hes innovative and he is also a social, economic and ecological pioneer. His life is based on doing what he feels is right for his family, his community and the world. Bottom line, what we all do today should not adversely affect tomorrow.

SARE Exposition in San Antonio had 141,296 visitors.

Sustainable Agriculture Research & Education (SARE)

Since 1988, the Sustainable Agriculture Research and Education (SARE) program has helped advance farming systems that are profitable, environmentally sound and good for communities through a nationwide research and education grants program. The program is part of USDA's Cooperative State Research, Education, and Extension Service, is managed in partnership with regional land grant hosts, and funds projects and conducts outreach designed to improve agricultural systems.

To advance such knowledge nationwide, SARE administers a competitive grants program first funded by Congress in 1988. Grants are offered through four regions -- North Central, Northeast, South and West -- under the direction of councils that include farmers and ranchers along with representatives from universities, government, agribusiness and nonprofit organizations.

The diversity in membership of the regional administrative councils reflects SARE's commitment to serve the whole spectrum of the agricultural community. SARE's broad representation remains largely unique in federal grant funding for agriculture.

CONTACT: John W. Smith, SARE Model State Program Assistant.

Texas SARE is a partnership between Texas AgriLife Extension Service and Prairie View A&M University, and is advised by a committee including sustainable agricultural producers.

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