After the Harvest Conference - Sept. 5-6, 2025
After the Harvest is a two-day gathering focused on the infrastructure, innovation,
and relationships that keep local food systems moving - after food leaves the field. Join us to explore post-harvest handling, aggregation, distribution
marketing, food safety, and business models that support small and mid-scale producers
across Arkansas.
This year’s event brings together growers, retailers, educators, and advocates to explore the infrastructure, innovation, and partnerships that keep local food systems thriving.
Sessions will cover a wide range of topics—from post-harvest handling and food safety to retail models, business logistics, and producer support strategies. Whether you're a farmer, a food entrepreneur, or a local food champion, there’s something here for you.
Friday, Sept. 5 offers a special pre-conference opportunity to attend the Argus Farm Stop School, a hands-on workshop led by the nationally recognized team from Argus Farm Stop. This session will dive into the farm stop model, sharing practical tools and real-world lessons for launching or improving your own retail and aggregation space. The afternoon workshop is followed by a casual dinner, cooking class with renowned Chef Margie Raimondo, and social event where attendees can network with speakers and fellow participants.
Saturday, Sept. 6 is the main conference day, featuring keynote speakers from Argus Farm Stop, breakout sessions, and opportunities to connect with growers, market managers, value-added producers, funders, educators, and others strengthening Arkansas’s local food systems.
Early bird registration is available through August 14. Space is limited - reserve your spot today!
Location: Arkansas 4-H Center, 1 Four H Way, Little Rock, AR 72223
Who Should Attend?
After the Harvest is designed for anyone working to strengthen local food systems in Arkansas and beyond. Whether you're just getting started or have years of experience, this event offers tools, connections, and inspiration to support your work.
This event is ideal for:
- Farmers, growers, and value-added producers looking for expanding their markets
- Farm stop/stand operators and aggregators distributing local food
- Farmers market managers and food retail operators
- Local food advocates and nonprofit organizations
- Anyone working in the “middle of the supply chain” for moving food
- Anyone interested in building a stronger local and regional food system in Arkansas!
If you're involved in growing, marketing, distributing, funding, educating, or advocating for local food, this event is for you.
Urbana Farmstead in Little Rock, AR.
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.
Casey has worked with Argus Farm Stop since 2014. After spending nearly 20 years working
in human resources for higher education, nonprofits, and private industry, Casey is
happy to have made a home with Argus where she melds her people and organizational
skills with her love of vegetables. Energized by the tangible impact on Ann Arbor’s
local food economy, she does what she can to help Argus thrive. In her current role
as External Training Manager, she does her best to stoke the fires of the farm stop
movement nationally and, sometimes, internationally. In her free time, she can be
found pushing the boundaries of what can be grown in her tiny yard, or relaxing with
her partner and son. She would love nothing more than to hear about your farm stop
aspirations.
Phillip Adams is the Executive Director of FORGE, a nonprofit, mission-driven organization providing
access to affordable capital and business development services to small businesses
and nonprofit organizations that are financially viable but otherwise have difficulty
obtaining loan capital from banks and other conventional lenders. Since its founding
in 1988, FORGE has served entrepreneurs throughout the Ozarks and the state of Arkansas
with technical assistance, business development training, and microlending, working
primarily with low-income individuals and services tailored to those communities.
Dr. John Anderson is the Director of the Cooperative Extension Service of the University of Arkansas
Division of Agriculture. Anderson has worked as an agricultural economist in both academic and industry positions
and previously served as faculty and head of the Agricultural Economics and Agribusiness
Department. He holds a bachelor’s degree in agribusiness from College of the Ozarks,
a master’s degree in agriculture from Arkansas State University, and a doctorate in
agricultural economics from Oklahoma State University. As director, he oversees the extension service land-grant outreach mission across
all 75 counties in Arkansas. 
Sandy DeCoursey is Executive Director of St. Joseph Center of Arkansas, a non-profit farmstead that
began in 2008. Sandy was a founding member of the Arkansas Agritourism Association
and has helped grow this industry around the state including multiple operations at
SJCA. In 2015, SJ Farm Stand was created and now partners with over 60 farms and vendors.
A decade later, the SJ Farmers Market, a project of the Growing Urban Farmers program,
was launched. Sandy is a grant writer and has secured funding from multiple government
and private sources to help develop infrastructure on the farm.
Katy Elliot is the Board Chair of the Arkansas Local Food Network (ALFN) is a 501(c)(3) non-profit organization dedicated to fostering a thriving local food
system in Arkansas whose mission centers on connecting Arkansas to resilient farms
and businesses to grow the local economy through its year-round online farmers' market,
connecting consumers to locally grown and raised products, including fresh produce,
meats, eggs, and more, as well as locally made goods from small businesses. ALFN also
collaborates with programs like Green Groceries to enhance access to local food for
underserved communities. The network supports farm viability through direct marketing,
offers micro-loans to smallholder farmers, and promotes food justice by striving to
make nutritious and delicious food accessible to all members of the community. 
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.
Dr. Darryl Holliday is a senior level food and beverage professional with expertise in culinary and food
science product development, ingredient functionality, cost reduction, and business
development/market presence. After completing his undergraduate education at the Chef
John Folse Culinary Institute at Nicholls State, Dr. Holliday continued his culinary
training through internships with both an international multi-unit restaurant chain
and an international ingredient application team. He then furthered his education
at Louisiana State University where he completed a Master’s of Science in Food Science
with a focus in food engineering/flavor chemistry with a minor His most recent publication
is 'Impact of baking time and temperature on nutrient content and sensory quality
of sweet potatoes.'
Kent Krause, along with his wife Michelle, are the owners and operators of Krause House Farms
and the Ferndale Market, both located in Ferndale, Arkansas. Krause House Farms raised
seasonal produce like heirloom tomatoes, herbs, lettuce mix and cut flowers. Ferndale
Market is the retail arm of Krause House Farms an also offers fresh produce, meats,
dairy, baked goods and prepared meals focusing on locally raised and manufactured
products from around the state. 
Ashley Murguia is a graduate of the University of Arkansas at Little Rock and is the Startup Specialist
with ASBTDC, where she aims to assist entrepreneurs reach their business goals. Being
bilingual, she also aims to break through language barriers and extend these services
to all communities. Ashley has been with ASBTDC in July 2024 and she comes with experience
in the Supply chain and Logistics industry, working with warehouses and freight for
about 6 years. 
Dr. Amanda Philyaw Perez is an Associate Professor and Extension Specialist in Food Systems and Safety with
the University of Arkansas Cooperative Extension Service. With over 15 years of experience,
she focuses on identifying barriers and advancing solutions to strengthen local and
regional food systems and improve food safety practices. Dr. Perez leads the Local,
Regional, and Safe Foods Team, providing guidance on farm and food manufacturing safety,
regulatory compliance, and technical assistance. She also serves as the Executive
Director of the upcoming After the Harvest event, which highlights postharvest practices and food system resilience.
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.
Nature's Market and RV Park is a unique venue in Batesville, Arkansas with an on-site farm store that offers
a handpicked selection of organic fruits and veggies, preservative-free pantry staples,
microgreens, and locally sourced meats and deli selections.
Dr. Loretta Smith is small-scale specialty crop farmer and owner of Farindale Farms and a professor at Arkansas Tech University. She holds a BS in Business and Behavioral Science from Erskine College, a MS from
Clemson University in Industrial/Organizational Psychology, and a PhD. in Operations
Management. Smith opened Farindale Farms in 2023 on reclaimed clear cut timber acreage where she now grows fruits and
vegetables to address food insecurity in South Central Arkansas. 
Dan Spatz, Executive Director of Healthy Flavors Arkansas, a Conway-based farm dedicated to enhancing the nutritional value of food through sustainable
agricultural practices and local economic relationships by cultivating a variety of produce including squash, peas, kale, and herbs. Healthy Flavors is particularly focused on their Farm to School program, which provides locally grown vegetables and promotes scratch cooking in school cafeterias. Through their partnerships with schools and participation in initiatives like the USDA-funded C.H.E.F.
Challenge Healthy Flavors is committed to connecting local food, culinary education, and community well-being.|
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. |
Dr. Renee Threlfall is an Associate Professor at the University of Arkansas System Division of Agriculture
(UA System), Fayetteville. She has worked in the Food Science Department at the UA
System for over 30 years. Dr. Threlfall’s research and extension at the UA System
is focused on processing and postharvest storage of specialty crops (wine grapes,
muscadine grapes, table grapes, blackberries, strawberries, peaches, etc.) and value-added
processing of horticultural crops. 
Brenda Williams is the Healthy Foods Coordinator for Communities Unlimited (CU). Brenda is responsible for managing the Food LINC program, a value chain initiative focused on increasing access
to and availability of healthy foods for residents of food deserts in the Memphis Mid-south region.
This initiative also includes outreach to minority and small-scale farmers and entrepreneurs to encourage their participation in local food production. She also coordinated the Farm to Food Pantry Program, which purchased food from small-grow farmers through a grant from the Mary Reynolds Babcock Foundation and donated it to local food pantries. Previously, Brenda was the manager of graduate programs for The University of Memphis Fogelman College of Business of Economics.
Brenda received her B.S. from Arkansas State University in Jonesboro, Arkansas, and her Master of Business Administration degree from Webster University in St. Louis, Missouri. Brenda lives in Olive Branch, MS.
Schedule
Sessions will cover a wide range of topics - from post-harvest handling and food safety to retail models, business logistics, and producer support strategies. Whether you're a farmer, a food entrepreneur, or a local food champion, there’s something here for you.
1 – 1:30 PM
🕒 Registration
1:30 – 1:45 PM
🗣 Welcome & Opening Remarks
Speaker: John Anderson, Director, Cooperative Extension Service, University of Arkansas System
Division of Agriculture (CES UADA); Sarah Bakker, Local Food Supply Chain Lead, CES
UADA
1:45 – 2 PM
🍽 Setting the Table for Local Food
Farm Stop Trend, Event Purpose & Introductions
Speaker: Amanda Philyaw Perez, Associate Professor & Extension Specialist – Food Systems and
Safety, CES UADA
2 – 2:45 PM
🔍 Session #1: Farm Stop Model and National Network
Speaker: Katie Barr, Associate, SupplyChange LLC
2:45 – 4 PM
🔍 Session #2: Argus Farm Stop School
Overview, Business Structure, Handling & Merchandising
Speaker: Argus Farm Stop
4 – 4:15 PM
☕ Break
4:15 – 5:15 PM
🔍 Session #3: Argus Farm Stop School
Inventory, Seasonal Mix & Farmer Communication
Speaker: Argus Farm Stop
5:15 – 5:30 PM
☕ Break
5:30 – 6:30 PM
🎉 Opening Reception: Cooking with Local Chef: Margie Raimondo (Urbana Farmstead)
6:30 – 8 PM
🍽 Dinner & Social
7:30 – 8:30 AM
☀️ Registration & Light Breakfast
8:30 – 8:40 AM
🗣 Welcome & Opening Remarks
Speaker: Shane Gadberry, Associate Director of Agriculture & Natural Resources (CES UADA)
8:40 – 9:30 AM
🔍 Session #1: The Farm Stop Model and Consignment Approach
Speaker: Katie Barr / Argus Farm Stop
9:30 – 9:45 AM
🔍 Session #2: Farm Stops in Arkansas – Local Models & Solutions
Speaker: Margie Raimondo (Urbana Farmstead)
9:45 – 10:30 AM
🔍 Session #3: From Inspiration to Action – Identifying Your Role in Arkansas’s Food
System
Facilitator: Brenda Williams (Communities Unlimited)
10:30 – 10:45 AM
☕ Break
10:45 – 11:45 AM
🔍 Session #4: Growing Your Farm Stop – Forecasting, Funding & Marketing
Speaker: Kathy Sample, Bill Brinkerhoff & Casey Miller (Argus Farm Stop)
11:45 AM – 12:30 PM
💬 Session #5: The Vendor Perspective Panel
Panelists:
Dan Spatz (Healthy Flavors), Robin Ralston (Ralston Family Farm), Loretta Smith (Farindale
Farms), Dan York (York Pecan Co.)
12:30 – 1:45 PM
🍽 Lunch
1:45 – 2:30 PM
Business Track:
🔍 Breakout #1: Startup Infrastructure
Speakers: Ashley Marguia (Arkansas Small Business and Technology Development Center), Phillip
Adams (Forge Community Loan Fund), Kesha Cobb (Urban Farmer), Katie Barr
Aggregation Track:
🔍 Breakout #1: Inventory Management & Tools
Speaker: Argus Farm Stop
2:30 – 3:30 PM
Business Track:
🔍 Breakout #2: Regulatory Grounding – Value-Added Cases & Places
Speakers: Dr. Sungil Ferreira, Dr. Renee Threlfall, Dr. Darryl Holliday, David Hill
Aggregation Track:
🔍 Breakout #2: Postharvest Handling, Safety & Transport Solutions
Speakers: Dr. Amanda Philyaw Perez, Sarah Bakker, Nena Hammer (Spring Creek Food Hub)
3:30 – 3:45 PM
☕ Break
3:45 – 4:30 PM
🔍 Session #6: Strategic Growth & Scaling (Part 1)
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)
4:30 – 5 PM
🔍 Session #7: Strategic Growth & Scaling (Part 2)
Speakers: Katy Elliot (Arkansas Local Food Network), Brandon Gordon (Five Acre Farms)
Topics: Seasonality, Sourcing, Vendor Relationships
5 – 5:30 PM
🔗 Network or Association Development & Closing
Facilitator: TBD
*schedule subject to change
What does it cost?
Friday, Sept. 5 (half day)
- Early bird registration (until Aug. 14): $15
- Regular registration (Aug. 14 – Sept. 1): $30
Saturday, Sept. 6 (full day)
- Early bird registration (until Aug. 14): $30
- Regular registration (Aug. 14 – Sept. 1): $60
Meals, snacks, and beverages provided with registration.
Lodging options available with registration or contact for more info.
Want to stay connected?
Questions?
Contact Dr. Amanda Philyaw Perez at aperez@uada.edu or Sarah Bakker at sbakker@uada.edu