ACS Raleigh — Day Two

dawn over eastern Raleigh and the Piedmont
There is so much to pack into each ACS conference (or maybe because many of the attendees work with dairy animals) things start early; with breakfast at 7:30am, Kevin and I woke at 6:00am with the sun clearing the horizon and the Progress Energy building across from the Marriott; the moisture in the air is visible this early, though the locals say that we’ve been very lucky. The temps have *only* been in the 90s the last few days, and that trend is forecast to continue — a serious cool down for August.

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After breakfast (largely of Vermont cheese for me, though muffins and bagels were also available) Temple Grandin kicked off the conference this morning. She had a lot to say about animal welfare, organic versus conventional agriculture, BIG ag versus small ag, Europe vs. US ag, and the shocking lack of basic biology knowledge in the general public. Her speech was inspiring, especially in how she was able to convince huge corporations to care about the animals the processed– she claimed that right now more than 50% of the animals slaughtered in the US are processed using equipment she designed. The speech was also reassuring because I know many farmers who are using similar measures to what she described as necessary so that any animal has “a life worth living” even if they are grown to become meat.
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ACS Raleigh — Day One

Raleigh City Center Wednesday Farmers Market

On Wednesday we were greeted by a City Center Farmers Market at the base of the convention hotels this morning. It happens downtown every Wednesday from 10am to 2pm, but today it’s been enhanced with five local cheese makers (normally there are only two cheese makers) joining the other vendors, an ACS tasting tent offering local cheese and local beer pairings, a grilled cheese competition between local chefs, and a live band.

Cheesemakers at the market:

Chapel Hill Creamery
Hillsborough Cheese Co.
Goat Lady Dairy
Calico Farmstead
Holly Grove Farms

Others are off on tours of local cheese makers, farms, and food markets around The Triangle; or taking one of the “Deep Dive” workshops, such as “Food Safety and Artisan Cheesemaking”

tourist brochure/map insert

Greetings Guild Members!

Last month I took on communications with a graphic designer to create an insert for the existing Maine Cheese Guild brochure, that would include a map and list of licensed creameries/dairies that would welcome visitors (not just for open Creamery Day).  Also with interest in rewriting some of  the existing brochure.

Regarding this, I have questions for you all…

I had been under the understanding that we wanted to revamp the existing brochure, print more copies and then to also have created and printed the map insert to go along with the brochures.  And then to be able to access printable copies of each here on the guild website.

I had [mis]understood that the graphic design company I was put in contact with for creating the insert were the original printers of the brochure.  What I have learned is that it was a different company who created the brochure.

So my questions for you all are: Should we in fact be revamping the brochure and having more printed?  By the same people who designed it?  Should we be hiring a different design company to create the insert or asking the original brochure folks?  Lastly, I would need to be put in contact with the original brochure folks if our decision is that we be working with them for any of this.

Please post or send me replies and any feedback you are inspired to express.

Thank you!

~ Robin (of 3 Level Farm in South China)

3levelfarm at gmail.com  (207) 445-3276