Joel Salatin to give workshops in Minnesota Jan. 19, 20 & 21
One of America's most innovative and successful farmers will be giving
workshops on creative livestock production and marketing in various parts of
Minnesota Jan. 19, 20 and 21.
Joel Salatin, a pioneer in the production and marketing of grass-based livestock
products, will talk about how he and his family make a comfortable, sustainable
living on their 550 acre Virginia farm. Salatin's book, Pastured Poultry
Profit$: Net $25,000 in 6 Months on 20 Acres, helped launch the current
revolution in pastured poultry farming. He has also written Salad Bar Beef and
You Can Farm: The Entrepreneur's Guide to Start and Succeed in a Farming
Enterprise. The Salatins now market poultry, beef, pork, eggs and rabbit meat
direct to more than 400 consumers. Their operation has been featured in National
Geographic, The New Farm, Stockman Grass Farmer and numerous other publications.
The workshops will include sessions in the afternoon ("Make a White Collar
Salary from a Pleasant County Life: Using Diverse, Innovative Production
Practices & Relationship Marketing") and evening (“You Can Farm: An
Entrepreneurial Approach to Starting, Transforming, and Succeeding in a Farming
Enterprise”), as well as dinner with Salatin. All events are open to the public
and pre-registration is strongly encouraged. A fee will be charged. Please call
the contacts below for details on locations and fees.There is a significant cost
savings if you register by Jan. 13.
Joel Salatin's Minnesota schedule:
• Jan. 19, Granite Falls: 1:30 p.m.-4:30 p.m. at the American Legion Hall and
5:30 p.m.-9 p.m. (with dinner) at the 95th Club. Contact Terry Van Der Pol or
Audrey Arner at 320-269-2105 or <email@example.com> for more information.
• Jan. 20, Shakopee — Park Inn & Suites (formerly Best Western Canterbury Inn),
1:30 p.m.-5 p.m. and 6 p.m.-9 p.m. (with dinner). Contact Caroline van schaik at
• Jan. 21, Rochester — Best Western Apache Motel, 2 p.m.-5:30 p.m. and 6:30
p.m.-9 p.m. (with dinner). Contact Richard Ness at 507-523-3366;
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