2022 Schedule & Workshops

October 19th

WEDNESDAY
  • Bob’ Red Mill Oatmeal with Maple Syrup and Berries (GF, Vegan)
  • Poached Hood River Pears with Toasted Hazelnuts (GF, Vegan)
  • Assorted Fresh Baked Breakfast Pastries
  • Seasonal Fresh Fruit
  • Chilled Fruit Juices
  • Coffee, Decaf,  and Teas
7:30am - to 10:00 and 1:00pm - 8:00pm Conference Registration—ATRIUM (near the Gorge Room)
  • Bob’ Red Mill Oatmeal with Maple Syrup and Berries (GF, Vegan)
  • Poached Hood River Pears with Toasted Hazelnuts (GF, Vegan)
  • Assorted Fresh Baked Breakfast Pastries
  • Seasonal Fresh Fruit
  • Chilled Fruit Juices
  • Coffee, Decaf,  and Teas
WEDNESDAY 8:00 - 9:00 Breakfast— TRILLIUM ROOM
  • Bob’ Red Mill Oatmeal with Maple Syrup and Berries (GF, Vegan)
  • Poached Hood River Pears with Toasted Hazelnuts (GF, Vegan)
  • Assorted Fresh Baked Breakfast Pastries
  • Seasonal Fresh Fruit
  • Chilled Fruit Juices
  • Coffee, Decaf,  and Teas
WEDNESDAY 9:00am - 4:00pm INTENSIVE - TRILLIUM ROOM

“Reliving Stress Points at Work – Re-Generating the Employee Experience” with Justin Freeman

PLEASE NOTE: There is an additional fee for this event

Our workplace environment and demands have changed dramatically over the past three years. Many people have found that the job for which they were hired is far different from the job in which they are currently working.  The changes in work experience, coupled with external pressures (regulations, supply chain shortages, etc.), have resulted in the development of new stress areas at work. If the day-to-day experience of work itself is not improved, employee satisfaction and retention can suffer.

We can unintentionally develop or inherit habits that make downstream workflows highly unpleasant for our coworkers.  Tasks and procedures which used to be simple and routine may now be highly stressful.  How may we approach process work in a way that respects these downstream coworkers who receive work-in-progress from us? How do we identify such areas and consider whether or not to address them? How can we rethink work so that it respects the impact of these changes on our team members?

Workplace culture efforts can often focus on improving communication, leadership, and tactical concerns, such as pay and benefits.  Operational empathy focuses on the levers we can pull as leaders to improve the daily job experience for our team members.

Join us as we explore these questions and more.

 

12:00 to 1:00 PM Lunch— TRILLIUM ROOM
  • Mixed Garden Greens (GF, Vegan)
  • Soup du Jour (GF, Vegan)
  • Grilled Chicken (GF)
  • Assorted Vegetables (GF, Vegan)
  • Dressings (GF /Vegan included)
  • House Prepared Breads and Desserts (including GF)
  • Iced Tea, Coffee, DeCaf, Teas
4:30 to 6:30 PM Meet & Greet—SHORELINE ROOM

If you find yourself arriving early to the conference, meet us in the Shoreline Room for a Meet & Greet with the Board and folks who have attended the Wednesday Intensive .  This is an informal, fun opportunity to greet old friends and begin making new Conference connections.

No Host Bar

 

 

8:00pm - 8:30pm Work Trade Training—GORGE ROOM

Did you sign up for work trade? Thank you for your special support of the Conference!

You must attend this brief training session to prepare for your assigned tasks.  We promise to keep it brief.

October 20th

THURSDAY October 20th
7:30am - to 5:00pm Conference Registration—ATRIUM (near the Gorge Room)
7:00am to 7:45am Early Morning Group Run or Walk

Meet at the front desk for an informal group run or walk.  Get the day started off with a little fresh air and movement.

7:30am - 9:00am Breakfast—GORGE ROOM
  • Wilcox Scambled Eggs  with Tillamook Cheddar (GF)
  • Seasoned Potatoes with Poblano Peppers (GF, Vegan)
  • Flour Tortillas (Vegan) Corn Tortillas (GF,Vegan)
  • House Made Salsa (Vegan)
  • Seasonal Fresh Fruit
  • Chilled Fruit Juices
  • Coffee, Decaf, and Teas
8:30 to 10:00 AM Keynote Event—GORGE ROOM

Paul Stamets (appearing by live video presentation)

Paul is an industry leader in fungi production, habitat, and medicinal use. He lectures extensively to deepen the understanding and respect for the fungal organisms that literally exist under every footstep taken on this path of life.

His visionary leadership has led to significant breakthroughs revealing the power and potential of beneficial mushrooms and, importantly, mushroom mycelium. Some of the research by Paul and his team have led to innovative mycological solutions, including the endless potential for the use of fungi in everything from water filtration (mycofiltration) and ecological rehabilitation (mycoremediation), and to harnessing the power of beneficial mushroom mycelium in the form of supplements to support human and planetary health. Notably, he has partnered with the Department of Entomology at Washington State University to use mushroom mycelium-based extracts to help combat Colony Collapse Disorder in bee populations.

Provender is very fortunate that Paul has given several keynote addresses over the years at our Conferences. Every one of them is fondly remembers by attendees as a highlight of their Conference experience.

10:15am - 11:45am Thursday Morning Workshops 11:45am to 1:00pm Lunch—GORGE ROOM
  • Chicken Vindaloo (GF)
  • Tofu Tikka Masala  (GF, Vegan)
  • Aloo Gobi (Cauliflower and Potatoes (GF, Vegan)
  • Basmati Rice (GF, Vegan)
  • Ginger Green Beans
  • Housemade Flatbread with Cucumber Raita
  • Assorted Dessert Bars
  • Iced Tea, Coffee, DeCaf, Teas
12:30pm- 1:30pm Keynote Event - GORGE ROOM

Courtney Pineau, Executive Director, The Climate Collaborative

Regenerating our link in the food chain.

What makes grocery companies (producers, manufacturers, and retailers) unique is that they bring to market a tangible product that people choose to ingest in their bodies. The impact this has is beyond measure. We are feeding people and other creatures: mind, body, spirit. However, this comes at a cost. The food industry in on the hook for more than 26% of the worlds GHG emissions. Beyond this, the food we consume reflects the hard work of farmers and farming communities around the world who are some of our world’s most vulnerable populations. Unfortunately, we take more than we give when it comes for food production.

How might we shift this?

To “generate” means “to bring forth.”  When we regenerate, we are basically mimicking what nature does around us all the time. No matter what we lay in its path, the earth continues to bring forth life. She is always generating. Even when we are at our worst: chemicals, pavement, radiation, etc.. the earth brings forth life. How might we move into a more “generative” space around our role as sustenance providers?” How can we think more holistically about our food system, and how can we all be part of building a food future that brings forth life into our bodies, our businesses, our communities, and our planet.

1:45pm - 3:15pm Thursday Afternoon Workshop Session 1 3:30pm-5:00pm Thursday Afternoon Workshop Session 2 5:30pm - 7:00pm Dinner—GORGE ROOM
  • BBQ Boneless Country Pork Ribs (GF)
  • BBQ Chicken (also available un-sauced) (GF)
  • Roasted Vegetables (GF, Vegan)
  • Garlic-y Mashed Potatoes (GF)
  • Classic Macaroni Salad
  • Organic Mixed Garden Greens (GF, Vegan)
  • House Baked Breads
  • Assorted Fruit Tarts and Cookies
  • Iced Tea, Coffee, DeCaf, Teas

October 21st

FRIDAY
7:30am - 3:00pm Conference Registration—ATRIUM (near GORGE ROOM)
7:00am -7:45am Early Morning Run or Walk

Meet at the front desk for an informal group run or walk.  Get the day started off with a little fresh air and movement.

7:30am - 9:00am Breakfast—GORGE ROOM
  • Wilcox Farms Scrambled Eggs (GF)
  • Bob’s Red Mill Oatmeal (GF, Vegan)
  • Roasted Red Breakfast Potatos (GF, Vegan)
  • Biscuits with Butter and Hood River Preserves
  • Pepper Bacon / Apple Sausage (GF)
  • Seasonal Fresh Fruit
  • Chilled Fruit Juices
  • Coffee, DeCaf, Tea
8:30am to 10:00am Keynote Event—GORGE ROOM

Cynthia Billops
VP Operations, Membership and Belonging, One Step Closer (OSC) & JEDI Collaborative

“Food: Justice, Equity, Diversity – Why and how you should care”

KEYNOTE PRESENTATION:

Food: Justice, Equity, Diversity – Why and how you should care

This Keynote has as its theme “Food Justice” and will provide:

  • A high-level overview of Food Access, globally and in the United States (stats!) including how farmers, agricultural workers and indigenous communities are marginalized and/or seen as “extractive/expendable” cogs within the larger agri-food industrial complex.
  • Insight into historical and ongoing systemic, inequitable distribution mechanics that lead to food insecurity; community instability; environmental harm and degraded health/wellness outcomes.
  • A spotlight on how other, relevant global challenges (e.g. Climate Change; political discord; embedded racist and/or colonialist practices) directly influence and are influenced by food insecurity.
  • Highlighted stories and opportunities from and about individuals and organizations committed to creating and sustaining Food Justice planning and initiatives within their communities.
  • An opportunity to reflect/specify goals + outcomes designed to empower individual members as they consider and align with existing efforts to ameliorate food waste; food desserts; nutritional scarcity.

 

10:15am to 11:45am Friday Morning Workshop Sessions 11:45am -1:00pm Lunch—GORGE ROOM
  • Herb Roasted Pork Loin
  • Ratatouille
  • Broccolini with Olive Oil and Garlic
  • Wild Rice
  • Mixed Green Salad
  • Assorted Cookies and Dessert Bars
12:30pm - 12:45pm General Membership Meeting—GORGE ROOM

Your Provender board will take the stage, with updates about their work throughout the year.  Expect a creative retrospective!

12:45pm - 1:00pm Annual Provender Awards—GORGE ROOM

This years edition of our awards that celebrate outstanding contributors to Provender and our trade.

1:00pm - 2:30pm Friday Afternoon Workshops 2:30pm - 6:30pm MEET YOUR MAKERS - TRILLIUM ROOM (near GORGE ROOM)
  • A Provender-style tabletop show.  Alliance member manufacturers, distributors, and sales professional show and tell the story of their business and products to conference attendees. This is an opportunity for retailers to learn more about the people behind the products they buy and sell and for everyone in the natural products community to network in a fun and informative atmosphere.This is an unconventional sales event.  We have fun.  Meet Your Makers is the chance to develop warm and personal connections between buyers and sellers that doesn’t happen at trade shows.Register as an exhibitor online HERE. The Trillium Room is available to exhibitors to begin set up at 1:45pm

 

 

 

 

6:30 to 8:00 PM Dinner—GORGE ROOM
  • Pan Roasted Columbia River Salmon Filet (GF)
  • Braised Short Ribs with Braising Sauce (GF)
  • Garlic/Rosemary Roasted Potatoes (GF)
  • Seasoned Vegetables (GF, Vegan)
  • Organic Mixed Greens (GF, Vegan)
  • House Baked Bread
  • Iced Tea, Coffee DeCaf, Teas
7:30pm - 8:00pm Logo Item Raffle—GORGE ROOM

Bring a logo item from your business to add to the drawing.  Proceeds go to the 2023 work trade fund.

You, or your proxy, must be present to win the raffle.

8:30 PM to 12:00 AM Rock the Conference—GORGE ROOM

SURPRISE!  You are the lead singer, and this live band makes you a star!  Back by overwhelmingly popular demand, find out what we already know…that Karaoke From Hell is a blast! New this year, since it’s Halloween season, DIY masks, available while supplies last at the Registration Table. Be the masked singer!

Cheesecake dessert buffet included in this event.

 

 

October 22nd

SATURDAY
9:00 AM Closing Circle—PATIO BELOW RESTAURANT

Meet on the patio by the river for fond farewells until next year.

10:00 AM to 11:00 PM Board Meeting - location TBD

The new Provender board meets.  You are most welcome to attend…