NOTICE: GRRLS MEAT CAMP IS SOLD OUT. IF YOU WOULD LIKE TO BE PUT ON A WAITLIST, SIGN UP HERE. WE WILL ANNOUNCE SCHOLARSHIP RECIPIENTS BY SEPTEMBER 3.
Our 2019 Grrls Meat Camp Rendezvous will bring together a diverse group of eaters, seeders, and feeders at Quillisascut Farm in Rice, Washington, October 18-21/22 to share knowledge, participate in hands-on learning, learn about holistic management and regenerative agriculture and more.
Consumers, home cooks, food professionals, and farmers and ranchers alike are all welcome to attend. We have space for 15 women Friday (October 18) night through Monday (October 21) morning. We are also adding on an extra day (Monday, October 21 through Tuesday morning, October 22) meant just for aspiring and practicing farmers/ranchers to explore together what it means to be producers of good meat and to tackle the challenges each producer faces.
Whether you plan on attending or not, please consider donating (right on this page!) to our Grrls Meat Camp scholarship fund. We have secured some sponsorship to help alleviate a portion of the cost for everyone who plans on attending our Rendezvous, but we also want to ensure that we can continually offer scholarships. This year we have one full scholarship ($645) available for the Friday-Monday portion of the Rendezvous and one full scholarship ($200) for the Monday-Tuesday producer-focused portion of the Rendezvous. We hope to be able to offer even more scholarships next year. Help us build our GMC scholarship fund with a donation today! Every little bit counts.
We have limited scholarship funds this year. If you are interested in applying for a full scholarship ($845) for all four days (October 18-22) or for a partial scholarship ($645) for the first three days (October 18-21) or a partial scholarship ($200) for the last day/night (October 21-22), please fill out an application by August 15. We will close the application process on August 15 and inform the recipient/s by September 1.
Friday, October 18
6pm: Dinner/Discussion/Grounding: What Brought All of Us To This Table?
Saturday, October 19
6:30am: Goat Slaughter Workshop (Led by Rick and Lora Lea Misterly, owner of Quillisascut Farm)
9-11am: What is Holistic Management? (Led by Beth Robinette of Lazy R Ranch)
1-5pm: Hands-On Whole Animal (Lamb) Butchery Workshop (Led by culinary instructors and butchers Sarah Wong and Karen Jurgensen)
6pm: Dinner/Discussion/Grounding: Good Meat To Market (How Can We Support Each Other?)
Sunday, October 20:
10:30am-12pm: Hands-On Whole Animal Utilization Workshop I: Kitchen Charcuterie (Led by culinary instructors and butchers Sarah Wong and Karen Jurgensen)
1-4pm: Hands-On Whole Animal Utilization Workshop II: Cookery (Led by Sarah Wong and Karen Jurgensen)
4-5pm: Discussion: How Holistic Management, Regenerative Agriculture, and Whole Animal Philosophies Fit Together (Group)
Monday, October 21 (Add-On Day for Practicing and/or Aspiring Farmers/Ranchers or Other Professionals Working in the Meat Industry Who Are Interested In Learning More)
8am: Breakfast/Grounding & Goodbyes to Weekend Group (Farmers/Ranchers who choose to stay for extra day stay)
9am: Discussion: Getting Your Meat to Market: Sharing Models
10am: Visit/Tour Local Processor Smoky Ridge Meats
1:30-3:00pm: Marketing & Pricing Strategies (Led by Beth Robinette of Lazy R Ranch)
3:30-5pm: A Holistic Management Approach to Your Business (Led by Beth Robinette of Lazy R Ranch)
Tuesday, October 22:
9am: Everyone Goes Home!
Friday evening (Oct 18) through Monday morning (Oct 21) we welcome all manner of consumers, home cooks, DIY charcuterie makers, and aspiring and professional food professionals, farmers, and ranchers. Registration includes all meals and lodging. Participants are responsible for their own transportation to and from the event, although we will do our best to organize carpools/ride shares from airport/train stations to the farm.
We have added one extra day and night for aspiring and practicing farmers/ranchers only. On Monday (Oct 21), topics will focus on direct marketing meat, diversifying revenue streams, how to approach your business from a holistic management perspective, and include a tour of a local, woman-run meat processor. Everyone will depart the morning of Tuesday, Oct. 22.
This extra day is meant to build upon what participants learn during the Friday-Monday programming of Grrls Meat Camp, and will be most valuable to those who attend the entire camp. However, if a participant only wishes to attend this one day/evening, we are open to it, especially if you are local to the area.
Participants are responsible for their own transportation to and from the event, although we will do our best to organize carpools/ride shares from airport/train stations to the farm.