A Conversation with Shared Insights, Experiences, and Perspectives
Hot Stove Society
upstairs/second floor at Hotel Andra
2000 Fourth Avenue (corner of Virginia Street)
Seattle, WA 98121
5:30-8:30PM Monday, February 26
Here's a subject most of us don't think about: According to the 2017 Census of Agriculture, more than half of all U.S. farms-- 56 percent--had a female producer, with nine percent of farms in America run entirely by women. Who knew? From these statistics, the role of women farmers in Washington State is a hot topic.
To learn first-hand what is happening, we organized a panel of female farmers, along with a professor and specialist in plant pathology from WSU, plus the marketing manager from Charlie's Produce who will share "big picture" retail perspectives. They'll highlight food trends they're seeing and share thoughts about the future of farming in Washington State.
We'll also applaud Dame Amy Grondin who stepped up to be program moderator, and Dames Kay Simon, Vicky Williams, and Judith Dern for brainstorming participants for the program. A thank-you also goes to Dame Bridget Charters for coordinating the Hot Stove Society demo space and preparing our buffet dinner.
As a bonus for the evening, refreshments will include pours of Kiona Wines from Dame Vicky Williams, Kay's Biscotti from Dame Kay Simon of Chinook Winery, plus Dame Bridget Charters will prepare our meal using Charlie's Produce. As a sweet finale, Chukar Cherries has generously donated take-home gifts starring Washington cherries.
Jackie Cross - Owner, Prosser Farm and Tom Douglas Restaurants (Prosser, Washington)
Lindsey du Toit - Chair, Department of Plant Pathology, Professor and Extension Plant Pathologist, Washington State University Extension, Mount Vernon and Pullman
Amy Frye - Owner, Boldly Grown Farm (Bow, Washington)
Laura Severance - Marketing manager, Charlie's Produce (Seattle)
Dame Vicky Williams - Owner, Kiona Winery (Benton City, Washington)
Moderator: Dame Amy Grondin - Commercial Fisherman
NOTE: This is an Open Meeting, so plan to bring a guest.
Cost: $30 per person Registration Deadline: Monday, February 19 5pm
Click Below to RSVP