Beef Production: From Farm to Fork with John Liston

John Liston is an organic farmer with a wealth of experience practising, researching, educating and marketing in the area of organic farming. Throughout the day John will draw on his experience which includes:

• Member of IFA national organic committee, chairperson of the Urban Coop a Limerick based community grocery selling local and organic produce.
• Board member of National Organic Training Skillsnet. 
• Founding member and supplier of ‘The Little Milk Company’. 
• Trainer with Education and Training Boards in the areas of History and Genealogy. 
• Previously an organic dairy farmer and now a suckler beef farmer supplying ‘Lisnamoyle Organic Beef’ to the Urban Coop in Limerick.

This one day course offers an introduction to organic beef farming. John Liston brings a wealth of knowledge as to what it means to direct sell beef products to the consumer. The day will begin with exploring John's farm history and the importance of converting to organic. The focus will then shift to the suitability of farming enterprise, the route to direct selling and the importance of local collaboration with insights from John's own butcher, retailers and customers. Conversation will continue during a Farm Walk & Talk session as we visit our herd and see some of the farming principals John will discuss in practice. The day will end with a reflection exercise, giving you the opportunity to discuss your interest in and intentions (business or personal) around organic beef production.  

What You’ll Learn:

• Understand the significance of farm history informed by research, land records, historical  maps, census records, folklore etc.
• Establish the suitability of enterprise through looking at farm infrastructure, beef breed land quality and skills of the farmer.
• Observe conditions on the farm walk which could either support or hinder beef production  
• Know where and who to collaborate with in order to sell direct to consumer.
• Describe the importance of labelling, barcoding, food safety and social media.
• Apply knowledge from the day to plan for your specific interest in beef production.
• How and why it is important to improve biodiversity on a farm.

Good to Know:

• As we’ll spend time walking and learning around the farm please bring suitable clothing and footwear - and allow for changeable weather!
• Refreshments and Lunch included; eat alongside our students, cookery school teachers, farm staff, gardeners and visiting experts
• The course is held at Ballymaloe Cookery School’s Organic Farm and Gardens in Shanagarry, Co. Cork P25 R274
• Tea and Coffee with whatever’s fresh out of the oven will be served from 9.30am on the first day of the course so please arrive early to sign in, meet other students and get ready for a busy day of hands on learning