Suppliers are encouraged to set up their booths on March 27th from 9am-4pm, PST. Power is available to all booths without extra charges. 3-Phase is available upon request. Please reach out to reserve these spots. There is a loading dock and there is a forklift on site and large doors to enter the convention hall. Please contact the NWMPA Executive Director for details.

List names of all booth attendees for registration and name tags.

Additional Vendor Attendee Fee (a company unrelated to yours whose products/services are offered through your business). The registration rate is $90.00 per person & $100.00 on site. Badges will show the vendors company information, if provided.

PLEASE PROVIDE SATURDAY NIGHT BANQUET TICKETS FOR THE FOLLOWING AT $50.00 EACH.

All workshops will be held at the Yakima Convention Center

8:00am – Fresh Sausage Class by Stefan Neumann from Robert Reiser, Inc. Stefan is a German Master Sausage Maker with over 35 years of experience. He received his Master Certificate while in Germany and now lives in Kentucky with his family. He has worked for Reiser since 2016 as manager of their Food Technology Team.

12:00pm – Break for Lunch

1:00pm – Virtual Plant Tour of Mountain View Custom Meats, Coeur d’Alene, ID. Kevin Trosclair will detail what he has been doing at his shop to ensure that livestock is flowing through as efficient as possible. He will also be showing improvements he has made at his shop to improve the workspace as well as the customer experience.

2:30pm – Optimizing Smoke Cycle and Trouble Shooting Product Defects presented by Dr. Jonathan Campbell of Kerres USA. Jonathan is a Scientific Outreach and Technical Specialist for Kerres and has his undergraduate in Meat Science from Clemson University. He worked at Iowa State University for 7 years before joining the Animal Science Department at Penn State University where he worked for 10 years teaching and focusing on the production of artisanal salumi and charcuterie style products.

4:00pm – Creating Predictable Profit in an Unpredictable World: How to set fees and prices so you make money. Presented by Rebecca Thistlethwaite and David Zarling of the Niche Meat Processors Assistance Network. In this course, you’ll learn the math behind fee-for-service processing as well as the math behind retail and value-added products.

6:00pm – Presidents Reception Dinner – Held at Yakima Steak Company – A social dinner with our president, Jake Hines as well as a “Swag Swap”. Bring your gear with your company’s logo to exchange with others. This is a fun way to get to know others in the association as well as getting a chance to see other peoples branding as well as sharing your own. Appetizers are included. If you would like to attend, please fill out the following: