Conference Schedule

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Day 1: December 10

8:00 - 8:30AM: REGISTRATION

Check in, enjoy a light breakfast and coffee, and explore the exhibitor halL

8:30 - 8:45AM: OPENING REMARKS

Join us for an inspiring welcome to start the day

  • Speakers: Joe Hannan, CAFF Program Specialist and Steve Strasheim, Twisted River Farm

  • Moderator: Ruth Pepler, Dogwood Hills Guest Farm

  • Moderator: Roni Mathis, Arkansas Food Innovation Center at the Market Center of the Ozarks

    Class Description: Analyze your menu options to attract sales and optimize profitability using the menu development matrix.

  • Moderator: Hannah Dial, UAMS ICHI

    Class Description: Learn about the innovative ways markets are garnering support from their communities.

9:00 - 9:45AM: BREAKOUT SESSIONS 1

  • Moderator: Luke Freeman, Program Manager, TOPP UADA, Center for Arkansas Farms and Food

  • Moderator: Amanda Philyaw Perez, Associate Professor · University of Arkansas System Cooperative Extension Service

    Class Description: Discover how the farm stop model supports both farmers and communities by creating an efficient and sustainable revenue model for local food producers.

  • Moderator: Sydney Boudrey MS, RDN, Center for Human Nutrition
    Marissa Dull, Arkansas Food Innovation Center at the Market Center of the Ozarks

    Class Description: This session will touch on the food safety, labelling, and marketing of restriction-friendly food. Learn how to keep food safe for those with food allergies and intolerances and cater to customers with food preferences or dietary restrictions.

  • Moderator: Hannah Dial, UAMS ICHI

    Class Description: Facilitated roundtables to discuss important issues and topics facing your market and support each other with creative solutions.

10:00 - 10:45AM: BREAKOUT SESSIONS 2

  • Moderator: Pam Nelson, The Conservation Fund
    Rahul Anand, Snapfinger Farm

    Class Description: Discover how The Farms Fund is transforming farmland access for small and mid-sized growers. A participating farmer will share their journey of transitioning from 2.5 acres to over 40 acres of farmland.

  • Moderator: Panel Discussion, TBD

    Class Description: Learn directly from regional wholesale buyers representing grocers, restaurants, institutions, and food hubs about their product requirements and procurement processes for local food.

  • Moderator: Molly Jensen, Sam M. Walton College of Business

    Class Description: How do you know when it's time to expand your food business? Learn about the opportunities and challenges as you plan for the next step and scale up.

11:00 - 11:45AM: BREAKOUT SESSIONS 3

Included in your ticket is a delicious lunch featuring local fare. Use the time to eat, network, explore the exhibitor hall, walk the grounds of the Jones Center, or join the optional Lunch & Learn session.

11:45 - 12:30PM: LUNCH

11:45 - 12:15PM: LUNCH & LEARN

FOOD SAFETY: Amanda Philyaw Perez, Associate Professor · University of Arkansas System Cooperative Extension Service

Philip Ackerman-Leist: Author of Rebuilding the Foodshed: Sourcing Local Ingredients for Resilient Local Food Systems - When it comes to rebuilding local food systems in the communities we cherish, enthusiasm comes easy. Our collective visioning creates buzz and buy-in among a diversity of local citizens and organizations. When we’re lucky, funding rolls in, and we begin building. Suddenly, the complexities begin to appear. We’ll explore stories of how others have navigated these inevitable challenges, while considering what lessons Mother Nature might offer in advancing our collective aspirations.

12:30 - 1:30PM: KEYNOTE PRESENTATION

1:35 - 2:00PM: SPEED ROUNDS

Join in on quick presentations from Certified Naturally Grown, Arkansas Farm Bureau, NCAT/ATTRA and ASBTDC to learn more about resources they can offer for your farm or food business.

  • Moderator: Kelly Dundon & TBD

    Class Description: Farming is more than a livelihood. Join us to discuss how farmers are reclaiming balance through mental health awareness, peer support, and community connection.

  • Class Description: Join representatives from Illinois River watershed partnership, Beaver watershed alliance, and H2Ozarks to learn about funding opportunities for your farm.

  • Moderator: Mike Kostyo, Menu Matters

    Class Description: Every year Menu Matters takes the consumer pulse to understand what the ultimate end user -- the customer -- is thinking, feeling, and more importantly, wanting. In this session, we'll look at what today's consumers will want and expect from the food industry in the year ahead. We'll look at the latest trends and data that should be in your toolbox whether you are selling directly to the consumer or a foodservice operator, supplier, or a retailer. We'll also dive into ways entrepreneurs can use their unique advantages to meet the market, uncovering where you should focus your innovation efforts in order to create solutions that solve deeper needs. By the end of this session, you'll have a better idea of what the market needs and what's in store for 2026.

  • Moderator: Lauren Coady-Zoghlin, Spring Creek Food Hub | TBD | TBD

    Class Description: Farm to School - Learn how to source local produce for your cafeteria and get a school's perspective on farm to school and local purchasing.

2:00 - 2:45PM: BREAKOUT SESSIONS 4

3:00 - 3:45PM: BREAKOUT SESSIONS 5

  • Moderator: Panel Discussion, TBD

    Class Description: Learn from seasoned farmers on what it takes to grow into a wholesale market with livestock.

  • Moderator: Hannah Bailey, Creative Director at Studio Northwood

    Class Description: Learn how to turn your farm or food business into a recognizable, trusted brand that customers love.

  • Moderator: Ally Myrachek, LunchAssist

    Class Description:

Innovative Opportunities for Local Food in NWA - Discover how local food is thriving in unexpected corners of our community through presentations from regional leaders and innovators. Join the conversation as we collaboratively identify new opportunities and partnerships to expand local food's reach and impact.

4:00 - 5:00PM: PANEL DISCUSSION

Join us at Market Center of the Ozarks to wrap up the day! Explore the facility with optional tours, continue meaningful conversations, and connect with other food systems leaders over drinks and light bites.

5:15 - 6:45PM: HAPPY HOUR RECEPTION @ MCO

  • Facilitated peer to peer learning. Topics include Farmer Marketing and Adapting to Market Changes

Day 2: December 11

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