Resources

Educational Opportunities

Code Red Series, Part 2: Dairy & Animal Welfare / May 6, 2022, 1:00 p.m. – 2:00 p.m.

By American Cheese Society

From makers to mongers, from retailers to customers – we all play an integral role in the world of cheese. As stakeholders in food supply, we have a responsibility to sustainability, both to the consumer and the changing climate of Earth. But with sometimes competing domains what do we really have a say on the matter? What are we doing now? What more can we do?

Climate change affects us all.

The Code Red Series features conversations between industry experts in the dairy and agricultural industries through the lens of sustainability and climate change. Each subject matter expert will engage in conversation with our host and co-host and share insights based on their research and practical expertise. Not only will you get to hear from these specialists, but you’ll be able to bring your own specific questions. Together we will better understand food supply and sustainability around this food we all love – cheese!

The second part of this series is titled, “Why Humane Treatment of Animals is Good Business.” The session features Jennifer Van Os, Assistant Professor and Extension Specialist in Animal Welfare on the faculty of the Department of Animal & Dairy Sciences at the University of Wisconsin-Madison. The research in her lab focuses on understanding, evaluating, and improving the welfare of dairy animals from biological- and social-science perspectives. The goal of Dr. Van Os’ extension program is to promote best practices in management and housing to help the dairy industry adapt as our scientific knowledge about animal welfare continues to grow.

Registration open now.  / $10 per session or $25 for all four

Code Red Series, Part 3: Dairy & Water / June 2022, date and time TBA

By American Cheese Society

From makers to mongers, from retailers to customers – we all play an integral role in the world of cheese. As stakeholders in food supply, we have a responsibility to sustainability, both to the consumer and the changing climate of Earth. But with sometimes competing domains what do we really have a say on the matter? What are we doing now? What more can we do?

Climate change affects us all.

The Code Red Series features conversations between industry experts in the dairy and agricultural industries through the lens of sustainability and climate change. Each subject matter expert will engage in conversation with our host and co-host and share insights based on their research and practical expertise. Not only will you get to hear from these specialists, but you’ll be able to bring your own specific questions. Together we will better understand food supply and sustainability around this food we all love – cheese!

The third part of this series is titled, “Our Most Valuable Resource.” The session features Alan Rotz, and agricultural engineer with the USDA’s Agricultural Research Service. His work has included the development, evaluation, and application of the Integrated Farm System Model (IFSM) used to evaluate and compare the performance, economics, and environmental impacts of farming systems. IFSM is distributed through the Internet for use in research and education. Recent work includes life cycle assessment and sustainability analysis of beef and dairy production systems and adaptation of farming systems to climate change.

Registration open now.  / $10 per session or $25 for all four

Code Red Series, Part 4: Dairy & Greenhouse Gas Emissions / July 23, 2022, 11:00 a.m.

By American Cheese Society

From makers to mongers, from retailers to customers – we all play an integral role in the world of cheese. As stakeholders in food supply, we have a responsibility to sustainability, both to the consumer and the changing climate of Earth. But with sometimes competing domains what do we really have a say on the matter? What are we doing now? What more can we do?

Climate change affects us all.

The Code Red Series features conversations between industry experts in the dairy and agricultural industries through the lens of sustainability and climate change. Each subject matter expert will engage in conversation with our host and co-host and share insights based on their research and practical expertise. Not only will you get to hear from these specialists, but you’ll be able to bring your own specific questions. Together we will better understand food supply and sustainability around this food we all love – cheese!

This fourth and final part of the Code Red Series will be hosted as an in-person panel for the 2022 ACS Annual Conference. Joining our moderator Tim Hammerich will be panelists Bill Wavrin, D.V.M. from Ferndale Farmstead Cheese, Kurt Dammeier, founder of Beechers Handmade Cheese & Mishima Reserve, and Curt Gooch, Animal Science Environmental Systems & Sustainability, Cornell University, and Board Member of Dairy Management Inc.

Registration open now.  / $10 per session or $25 for all four

“Blazing the Trail for Cheese”: Annual Conference / Portland, Oregon / July 20-23, 2022

By American Cheese Society

Conference favorites like Meet the CheesemakerJudging & Competition AwardsMidnight MongersCheese Crawl and more will be back!  Education sessions will be offered Thursday – Saturday with topics covering:

  • “Philosophy Behind the Farm: A Panel of Diverse Small Ruminant Operations” (Featuring Kathryn Spann, Prodigal Farm and Mariana Marques de Almeida, Mrs. J & Co. along with a large panel of experts)
  • “What Grows Together Goes Together: Oregon’s Dynamic Geological History and Terroir” (A tasting session with Katie Bray, Oregon Cheese Guild, Scott Burns, Portland State University, and Jim Bernau, Willamette Valley Vineyards)
  • “Cheese gone bad? Microbial Challenges and Potential Solutions” (A food safety and food science session from an incredible group of panelists from Oregon State University)

And so much more! Registration open now.  / $245-$850

Business Resources
  • Edible Alpha : Financial training and resources for making money in food.

  • NWIRC Northwest Innovation Resource Center : The NWIRC is a strategic partner for innovators – entrepreneurs and inventors – to help bring their ideas to life.

  • NABC Northwest Agriculture Business Center : NABC helps farmers establish new enterprises, and helps make existing businesses more profitable, by providing business feasibility, planning and implementation guidance, connections to markets and capital, and access to resources.

  • Small Business Administration/ SCORE mentorships : The SBA helps Americans start, build and grow businesses. SCORE volunteers work with the SBA to provide small business mentoring and training to entrepreneurs through SBA offices.

  • Specialty Food Association Learning Center: The SFA is a membership-based trade association founded in 1952 and currently representing 3,500+ businesses. The SFA vision is to “Shape the Future of Food.” Our members are specialty food artisans, purveyors, importers and entrepreneurs, as well as distributors, retailers, and others involved in the specialty food trade.

Farming Resources
Cheesemaking Resources
Nutrition Resources
Past Presentations

Nathan Stacey, “Popular Farming Concepts and their Link to Dairies.” Presented at WASCA Annual Member Meeting. January 21, 2022.

Courtney C. Johnson, “Introduction to Our 2021 USDA Farmers Market Promotion Program Grant Award.” Presented at WASCA Annual Member Meeting. January 21, 2022.

Daniel Wing. “Educational Webinar on Food Safety and Testing for the Washington State Cheesemakers Association.” Presented in an online webinar. September 20, 2021.

Gigi Berardi, “Washington Cheese Challenges and Opportunities in Making and Selling Sustainable and Delicious Cheese. FoodWise Stories and Science: Cultivating Customers.” Presented at WASCA Annual Member Meeting. January 29, 2021.