After the Harvest Conference - Sept. 5-6, 2025
This event has concluded.
After the Harvest was a two-day gathering focused on the infrastructure, innovation, and relationships that keep local food systems moving after food leaves the field. Topics included post-harvest handling, aggregation, distribution, marketing, food safety, and business models that support small and mid-scale producers across Arkansas.
The 2025 conference brought together growers, retailers, educators, and advocates to exchange ideas and explore practical strategies for strengthening local and regional food systems. Sessions ranged from technical training in post-harvest practices and food safety to discussions on retail models, business logistics, and producer support networks.
On Friday, Sept. 5, Katie Barr shared insights on the growing national farm stop network, connecting Arkansas efforts to the broader movement, and then participants had to chance to attend the "Argus Farm Stop School" led by the nationally recognized Argus Farm Stop team and founders.
Katie Barr presenting her Masters research on Farm Stops and the developing National Farm Stop Network.
Bill Brinkerhoff presenting the background on Argus Farm Stop, and the benefits that the farm stop model have for the local food system.
The day concluded with a casual dinner, a cooking class with Chef Margie Raimondo, and a social event for networking.
Margie Raimondo interacting with participants during the value-added demonstration.
Saturday, September 5th offered a full schedule of breakout sessions and networking opportunities.
Participants of After the Harvest brainstorming ideas for improving the local food supply chain in AR.
Participants dove into practical topics such as post-harvest handling, business development, food safety, and innovative retail models. Panels highlighted the perspectives of growers, market managers, and value-added producers, while agency and nonprofit leaders shared tools for funding, marketing, and supply chain coordination.
Beyond the sessions, attendees connected with funders, educators, procurement staff, and advocates from across Arkansas, building relationships that will continue to strengthen local food systems well past the event. The day captured the energy and collaboration of Arkansas’s local food community, something clearly seen in the full rooms, lively discussions, and shared meals.
Check out a video on Farm Stops in Arkansas
Our Participants
We were joined by growers, farm stop and market operators, aggregators, value-added producers, nonprofit partners, and advocates working across the local food supply chain. Together, we explored ways to strengthen Arkansas's food system and build connections across the region.
The success of the event was made possible by the incredible speakers, dedicated volunteers, and the planning team who brought the event to life - THANK YOU!
Meet our Speakers!
Kathy & Bill started Argus Farm Stop in 2014 as an experiment to see if a new model
of the traditional farmers market would work, both for farmers and consumers. Having
subscribed to Community Support Agriculture for years, they have enjoyed locally grown
food and were interested in a way to increase the economic prosperity of smaller farms.
They believe a re-envisioned retail connection between small farms and consumers is
the key to growing local food systems. After 10+ years, they are as enthusiastic about
this model as ever – realizing how powerful it can be both economically and socially.







Dr. Sungil Ferreria, an avid science innovator searching to develop and implement science-based solutions
for all levels of problems/improvement opportunities. My mission statement is to apply
fundamental knowledge of food and biomaterials properties and processes, to develop
sustainable applied solutions and opportunities. I hold a B. Eng. PhD in Food Engineering
and Science (Best Dissertation Award) with a strong foundation in Physics, Mathematics,
and Philosophy and have international (United Kingdom, North and South America) work
experience in academia and industry. Areas of technical expertise include biomass
production, processing and bioprocessing engineering, hydrocolloids application, emulsification,
drying, encapsulation, ingredients optimization, process optimization, scale-up, sustainability,
atomization, plant and alternative proteins, analytical food chemistry and product
development.
I serve as the Process Authority for acidified and low-acid canned foods in Arkansas, providing regulatory and technical guidance to food processors. I am also a certified trainer for the Better Process Control School, educating industry professionals on thermal processing, container integrity, and food safety regulations in compliance with FDA and USDA standards.
Dr. Shane Gadberry is a professor and extension specialist with the University of Arkansas Division
of Agriculture. His education and demonstration efforts have focused on improving
the profitability and sustainability of Arkansas beef cattle production systems by
applying research based nutritional management and husbandry practices. Key statewide
programs included the Arkansas Beef Improvement Program, Steer Feedout Analysis, Market
Survey Analysis, BeefIQ, 300 Days Grazing, Winter Feed Workshops, Arkansas Beef Industry
Assessment, and most recently the Natural State Preconditioned Calf Program. Shane
also works with research faculty and experiment stations to conduct applied research
in supplementation and grazing management.
Brandon Gordon started 5 Acre Farms back in 2009 and now grows produce using no-till methods on just under
2 acres in Pleasant Plains, AR. 5 Acre Farms markets their produce primarily through
wholesale channels like The Root Cafe in Little Rock.
With a diverse background in local food-based organizations, Nena Hammer has served as an AR GardenCorps member, owned and operated a farm-to-table restaurant,
and managed livestock and garden operations at Cobblestone Farms in Fayetteville,
AR. Nena’s passion for food has fueled both the beginning of her own farm and her
commitment to supporting other farmers.
As Interim Executive Director at Spring Creek Food Hub, she is working to streamline operations and build strong connections with local farms to help cultivate a resilient local food network and put more fresh, local food on tables across Arkansas.




Margie Raimondo is an urban farmer, chef, and educator dedicated to connecting soil to soul through
food, farming, and tradition. She is the founder of Urbana Farmstead, a teaching farm
and kitchen in Little Rock, where she shares her expertise in sustainable agriculture,
Sicilian cooking traditions, and the farm-to-table lifestyle. Drawing on her Sicilian
roots and years of experience working with local farmers and food entrepreneurs, Margie
designs hands-on classes, preservation workshops, and culinary events that celebrate
seasonal harvests while fostering resilient local food systems.
Her work bridges the gap between producers and consumers, demonstrating how farmers can reduce waste, increase revenue, and add more value to their crops through preservation, value-added products, and simple, market-ready recipes.
At After the Harvest 2025, Margie will lead a cooking and preservation demonstration titled “From Garden to Jar – Turning Summer Herbs into Market-Ready Spice Blends.” This interactive session will highlight practical techniques for drying herbs, crafting signature spice blends, and exploring private-label opportunities for farmers' markets and local food retail. Attendees will also enjoy tastings that showcase how preserved herbs can transform everyday foods into high-value products.Robin Ralston is an entrepreneur and community advocate based in Atkins, Arkansas. She resides
there with her husband, Tim, surrounded by their children and grandchildren, creating
a close-knit family environment that is at the heart of her life and work.
As the managing partner of Ralston Family Farms LLC, Robin helps to oversee the daily operations of her family’s rice mill. Her role extends further as the general partner in Arkansas River Valley Farms, LP, where she and her family continue her family’s legacy of regenerative agriculture. Robin is passionate about her faith, her family, regenerative agriculture, and all things local.



Dr. Threlfall is a member of the American Society of Enology and Viticulture (ASEV), ASEV-Eastern Section, American Wine Society, American Society for Horticultural Science, and North American Raspberry and Blackberry Association. Dr. Threlfall is on the Extension and Outreach Committee for the National Grape Research Alliance and is also a member of the Arkansas Association of Grape Growers and serves on the Arkansas Wine Producers Council. She is also the director of the Arkansas Quality Wine Program. |
Schedule
Sessions covered a wide range of topics - from post-harvest handling and food safety to retail models, business logistics, and producer support strategies. Whether participants were farmers, food entrepreneurs, or local food champions, the conference offered something valuable for everyone.
Welcome & Opening Remarks
Speaker: John Anderson, Director, Cooperative Extension Service
Setting the Table for Local Food
Speaker: Amanda Philyaw Perez, Associate Professor & Extension Specialist - Food Systems and Safety
Farm Stop Model and National Network
Speaker: Katie Barr, Associate, SupplyChange LLC
Argus Farm Stop School
Speakers: Casey Miller, Bill Brinkerhoff, and Kathy Sample of Argus Farm Stop
Evening Reception
Dinner: catered by Ferndale Market
Value-added demonstration: Margie Raimondo, Urbana Farmstand
Welcome & Opening Remarks
Speaker: Shane Gadberry, Associate Director of Agriculture & Natural Resources
The Farm Stop Model and Consignment Approach
Speakers: Katie Barr, Casey Miller
Farm Stops in Arkansas – Local Models & Solutions
Speaker: Margie Raimondo (Urbana Farmstead), featuring Bell Urban Farmstead and Ferndale Market
From Inspiration to Action
Facilitated Session: identifying roles in AR's food system
Growing Your Farm Stop
Speaker: Kathy Sample, Bill Brinkerhoff & Casey Miller
The Vendor Perspective Panel
Panelists: Dan Spatz (Healthy Flavors), Robin Ralston (Ralston Family Farm), Loretta Smith (Farindale Farms)
Breakout Workshops
Navigating Business Basics
Speakers: Ashley Marguia (Arkansas Small Business and Technology Development Center), Phillip
Adams (Forge Community Loan Fund), Katie Barr (Supply Change)
Value-Added Cases and Places
Speakers: Dr. Sungil Ferreira, Dr. Renee Threlfall, David Hill
Inventory Management & Tools
Speaker: Casey Miller, Argus Farm Stop
Postharvest Handling, Safety & Transport Solutions
Speakers: Dr. Amanda Philyaw Perez, Sarah Bakker, Nena Hammer (Spring Creek Food Hub)
Beyond the Market: Diversifying your Local Food Business
Panelists: Sandy DeCoursey (St. Joseph’s Center), Kent Krause (Ferndale Market), Megan Renihan (Nature’s Market & RV Park), Lauren Castleberry (Berkley Farms), Ekko Barnhill (Barnhill Orchards)
Filling the Gaps: Seasonality, Sourcing and Supporting Vendors and Growers
Speakers: Katy Elliot (Arkansas Local Food Network), Brandon Gordon (Five Acre Farms)
Closing Session
Open Discussion: communication as a network, next steps
Event Resources
Coming soon!
Get updates on future After the Harvest events and webinars: sign up for email updates here.
Questions? Contact Dr. Amanda Philyaw Perez at aperez@uada.edu or Sarah Bakker at sbakker@uada.edu