Using unique methods, Ripe for Discussion brings together professionals facing challenges in food processing to design actionable solutions to shared obstacles. From meat to value-add to produce and more, facing obstacles in bureaucracy, capital, marketing, and more, we'll tackle daunting issues and walk away ready to take action.
Tickets: $25 donation (suggested) | Time: 2:00 pm - 5:00 pm | Date: November 3, 2019
Our Ripe for Discussion series consists of micro-think tanks where everyday leaders roll up their sleeves and build change through discussions and inspired development sessions.
First, we start with a contextual framework—an introduction of empirical data and evidence-based context for the session.
Next, we hear from community and subject matter experts—learning from their lived and worked experience and expertise.
Working in small groups, we define the problem, identify the opportunity, and concept an inventive solution—participants bring their own knowledge and synthesize the content of the session.
Afterward, attendees head home with new insights and together, we’ll dig deeper—the work products are made publicly available and the innovation process continues with the formation of a dedicated community working group.
Nathan Burk prides himself in supporting the niche meat industry. Over the past decade Nathan has garnered a breadth of experience working in various segments of the cattle and meat industries. From cow/calf and seedstock operations to packing plants and meat retail settings, Nathan is passionate about providing both strategy and solutions. Equally comfortable in the branding pens and the butcher shop, Nathan can also brings value in the board room. Nathan has a strong creative drive and is focused on providing business driven strategies for his clients. Nathan has a belief that butchery can be less intimidating and more accessible. Nathan has a BA in Environmental Studies and is currently based in Santa Fe, New Mexico. Nathan is creating a Legacy for his vision and purpose with his wife and three young boys.
Courtney Rich is presently the Director of Plant and Operations for New Mexico Fresh. Courtney is a commercial processing consultant and fluid in business development. She has also served as the Programs Manager of the South Valley Economic Development Center home to the Mixing Bowl Kitchen, one of the largest kitchen incubator programs in New Mexico. She has also helped develop and launch Delicious New Mexico Distribution and served as the supervisor to DNM. During that time she acquired a deep understanding of the barriers to growing a regional food infrastructure. Courtney is PCQI and OSHA trained and proficient in regulations for USDA, FDA, HARP-C, and HACCP.
Cecelia has worn many hats in her career as a food scientist and has developed a wide knowledge base with a focus on helping food processors develop products from locally grown animal and plant based ingredients. Her favorite foodie thing to do is cooking classes with friends where favorite recipes are prepared, shared and then documented for later incorporation into a cookbook. She loves a good red chile from northern New Mexico and how it can be incorporated into many products across different cultures.
