We are forwarding the message below from Ann Louhela of Nevada Grown. While we understand that not all of our members are interested in the issue of meat production or consumption, we seek to fulfill the 5th Cooperative Principle: Education, Training and Information. (Read more about the 7 Cooperative Principles)
The Great Basin Community Food Co-op wishes to provide the best possible sources and most wholesome choices available to our members. We are not interested in telling people how to eat or what exactly their particular body may need for optimal health, we just wish to accommodate each person’s needs with the freshest, local options available.
If you do consume meat and wish to do so in a more sustainable, humane, local and healthier fashion (grass-fed, antibiotic & hormone free, etc.) then please consider attending the meeting below and advocating for Wolf Pack Meats. They are currently the only full scale slaughter and package facility where the entire process is certified by the USDA…which means that the co-op gets to buy meat that is processed in this facility and sell it at the retail level. Wolf Pack Meats currently provides four of the six local meat options available in the freezer section at the GBCFC: Albaugh Ranch (grass-fed beef), Sod Buster Farms (local pork-antibiotic, hormone and GMO free), Gloria Montero’s natural Goat Meat, Collis Ranch Sausage (antibiotic and hormone free) with Holley Family Farms beef coming soon at the new location…when we actually have freezer space to house the goods.
We hope to see you there 🙂
Mark your calendars for Monday, October 10, if you are interested in supporting the movement for local beef production in Northern Nevada and California. Input is needed from producers, restaurants and retailers, and consumers. Learn more about the current situation and what we can do to support keeping a slaughterhouse in our region.
It would be a sad day if we no longer have the option to buy our beef, pork and lamb from local producers.
Meeting agenda is copied below. Please forward to other interested parties.
Monday, October 10, 2011
9:00 am – 12:00 noon
University of Nevada Cooperative Extension Carson City
2621 Northgate Ln., Suite 17, Carson City
Meeting Purpose – To discuss current conditions and future options for the UNR Meats Lab at the Main Station Agricultural Experiment Station, Reno
- What’s the Meat Lab’s Situation? – Ron Pardini, CABNR Dean and NAES Director
- Meat Lab Economics – Charlene Hart, CABNR Fiscal Officer
- Meat Lab Capacity, Condition and Life – Mike Holcomb, Meat Lab Manager
- Current Slaughter & Processing Capacity – Lahontan and York Meats
- Additional Facilities Planned in Region – Vincent Estell, Walker River Meats
- What is the demand for the UNR Meats Lab over the next 5-10 years?
- If demand warrants, what are the options for keeping it open?
- Who will volunteer to do what?
For more information, please contact:
Executive director, NevadaGrown
(775)351-2551 (phone & fax)
PO Box 2108, Sparks, NV 89432