Schedule & Workshops for 2019

October 2nd

WEDNESDAY
7:30 to 10:00 AM and 1:00 to 8:00 PM Conference Registration—HOTEL LOBBY
8:00 - 9:00 Breakfast—COLUMBIA ROOM
  • Oatmeal with Raisins and Brown Sugar
  • Poached Pears with Hazelnuts
  • House-made Sausage Patties
  • Fresh Baked Breakfast Breads
  • Yogurt and Granola
  • Peanut Butter, Almonds, and Jam
  • Seasonal Fresh Fruit
  • Chilled Fruit Juices
  • Coffee and Teas
9:00 AM to 4:30 PM Introduction to Conscious Leadership Intensive—RIVERVIEW ROOM

Introduction to Conscious Leadership with Deb Katz

PLEASE NOTE: There is an additional fee for this event

This event is for leaders and their teams to explore the core concepts and models of conscious leadership. We introduce the technologies we use to support peak engagement, innovation, and drama-free collaboration.

This event is highly experiential. Participants will engage in multiple exercises in pairs and triads with follow-up full group debriefs. Each participant will explore a professional relationship challenge and learn how they can permanently shift the pattern.

Participants will walk away with an understanding of what conscious leadership is, the difference between leading from trust vs. threat, how to identify their own threat patterns, and technologies for shifting from threat to trust.

Our work is being used inside organizations including Asana, Leo Burnett Group, Genentech, World Bank, Kauffman Fellows, Greenville Health Systems, SAP, and more.

Bio:

Deb Katz has more than twenty years of experience pioneering new models in conscious leadership in the organizational world, with particular expertise in the healthcare industry. She coaches leaders 1-1, facilitates teams, and consults for organizational and cultural transformation.

She is known to radiate warmth and presence, to speak directly and tell it like it is, and to walk her talk with a focused gentle fierceness. Deb is a powerhouse of a human being and leader.

 

12:00 to 1:00 PM Lunch—COLUMBIA ROOM
  • Build Your Own Sandwich Buffet
  • Delicious Vegan Soup
  • Assorted House Made Cookies and Dessert Bars
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 and taste your way through a variety of fabulous food products from our generous product donors.  This is an informal, fun opportunity to make connections, settle into the conference and sample some products that may be new to you.

No Host Bar

6:30 to 8:00 PM Dinner—COLUMBIA ROOM
  • Pork Carnitas with Corn Tortillas
  • Chicken Fajitas with Corn Tortillas
  • Tempeh Fajitas
  • Spanish Rice
  • Refried Beans
  • Tortilla Chips and Housemade Salsa
  • Sour Cream and Guacamole
  • Jicama Slaw
  • Panna Cotta
7:30 to 9:00 PM ProvX—COLUMBIA ROOM

Come listen to fellow attendees as they present on a topic of their choosing.  Presenters will get up to 8 minutes to tell you about something they are passionate about.  This will be a fun and educational event.

If you are interested in presenting, you can sign up here, or look for a link to the form with your registration confirmation.

9:00 to 9:30 PM Work Trade Training—GORGE ROOM

Did you sign up for work trade?

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

October 3rd

THURSDAY
7:30 AM to 5:00 PM Conference Registration—HOTEL LOBBY
7:00 to 7:45 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.

7:30 to 9:00 AM Breakfast—GORGE ROOM
  • Vegan Chickpea Flour Scramble with Vegetables
  • Oatmeal with Raisins and Brown Sugar
  • Scrambled Eggs
  • Yogurt and Granola/Jam
  • Peanut Butter and Almonds
  • Seasonal Fresh Fruit
  • Chilled Fruit Juices
  • Coffee and Teas
8:30 to 10:00 AM Keynote Event—GORGE ROOM

Food, Farm, and Climate Justice: A New Deal for a Just Transition
Eric Holt Giménez

Over the last three years, farm, food, and climate crises have unleashed a perfect storm on our food system. Droughts, hurricanes, and fires have exacerbated the creeping disasters of erosion, food and water contamination, and have worsened food insecurity. Fracking, pipelines, CAFOs, and bankruptcies rock the heartland, as family farmers, farmworkers, and people of color bear the brunt of our agrarian meltdown. In response, frontline communities are forging alternatives and building bold new alliances. Much like the era of the Great Depression, today, our farm, food and climate justice movements are calling for sweeping reforms for a Just Transition away from an economy rooted in hierarchies, exploitation, and greed, to another focused on resilience and equity.

Meanwhile, new leadership within the recent “blue wave” in the US Congress has proposed a plan – a Green New Deal – to address the climate crisis. Despite the support of some progressives, the proposal faces political obstacles in Congress and begs questions concerning its commitment to social justice. Particularly, it is not clear just how a Green New Deal will ensure the participation and equity demanded by social justice movements. Moreover, it is unclear if the proposal will benefit the most maligned by climate change, or feature simply a series of corporate handouts. In the context of the urgent need for a sea change in our policies, Food First wrote,

“Could the Green New Deal turn the climate Titanic around before all the icebergs melt? That depends on whether or not the lower decks take control of the helm… Social movements have an opportunity to join together as never before—not just to get behind the Green New Deal—but to form a broad-based, multi-racial, working-class movement to build political power.”

 

10:15 AM to 11:45 AM Workshop Session I 11:45 to 1:00 PM Lunch—GORGE ROOM
  • Baked Mac and Cheese
  • Vegan Soup
  • Assorted Breads
  • Salad Bar
  • Chips and Salsa
12:30 Silent Auction Opens—GORGE ROOM

The silent auction features items created or donated by Provender members as a fund-raiser for the One Person Can Make a Difference Scholarship Fund.  Bring your submissions or send them in advance.

1:15 to 2:45 PM Workshop Session 2 3:15 to 6:00 PM Meet Your Makers—GORGE ROOM

This event is something like a tabletop show only Provender-style. We invite manufacturers, distributors, and others to come set up a table and tell the story of their business to conference participants. This is an opportunity for retailers to learn more about the people behind the products they 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.  There is no pressure to book orders, just an opportunity to let people see the human side of companies, their story, their values, and their vision.

Register as an exhibitor online HERE.

7:15 to 8:30 PM Dinner—GORGE ROOM
  • Eggplant Parmesan with Fresh Mozzarella
  • Stuffed Roasted Portobello Mushrooms with Spinach and Quinoa
  • Creamy Rosemary Polenta
  • Cauliflower Quinoa Pilaf
  • Mixed Garden Greens
  • Marinated Tomato with Fresh Basil
  • Assorted Dessert Bars and Cookies
8:00-8:15 Scholarship Awardee Presentation—GORGE ROOM

Come find out what this year’s scholarship recipient is doing to educate and inspire their community by expanding that community’s knowledge and positive engagement with healthy food systems and social justice.

8:30 to 10:00 PM Keynote Event—GORGE ROOM

Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat

Jonathan Kauffman is a Portland-based writer who covers the intersection of food and culture, from the spread of regional Chinese cuisines in the Bay Area to the race to develop cultured meats. A former line cook turned journalist, he was a restaurant critic in the San Francisco Bay Area and Seattle for more than a decade, and then a columnist with the San Francisco Chronicle.

He is also the author of “Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat” (William Morrow, 2018), which was reviewed in the New York Times and Wall Street Journal and named by the New Yorker as one of the best food books of 2018. Jonathan’s writing has won numerous honors, including several from the James Beard Foundation.

October 4th

FRIDAY
7:30 AM to 3:00 PM Conference Registration—HOTEL LOBBY
7:00 to 7:45 AM 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.

7:30 to 9:00 AM Breakfast—GORGE ROOM
  • Scrambled Eggs
  • Lentil Quinoa Veggie Bowl
  • Yukon Gold Breakfast Potato Wedges
  • Biscuits with Butter and Preserves
  • Bacon
  • Yogurt with Granola & Jam
  • Seasonal Fresh Fruit
  • Chilled Fruit Juices
  • Coffee or Tea
8:30 to 10:00 AM Keynote Event—GORGE ROOM

From Fear to Discovery: Harnessing the Power of an OPEN Mind

In this laughter-filled, interactive keynote, you will gain inspiration and proven techniques from the world of improvisation to help you expand your comfort zone to create meaningful connections and drive positive change in your industry. You’ll practice the “Big Five” behaviors from the world of improvisation and learn how to foster a Mindset of Discovery to develop your power to innovate and connect with others in the room through hands-on exercises and open conversation.

This session will be led by Margi Simmons, the Director of Applied Improvisation at the Brave New Workshop, who trains and inspires thousands of professionals each year. You will laugh, learn and practice taking small risks. The experience will be perfectly suited for introverts, extroverts, analytical thinkers, creative types, perfectionists (recovering or not), and anyone who enjoys having fun! Join us in jumping in and saying “Yes, And” to learning and growth.

 

10:30 AM to 12:00 PM Workshop Session 3 12:00 to 1:30 PM Lunch—GORGE ROOM
  • Herb Roasted Pork Loin
  • Ratatouille
  • Broccolini with Olive Oil and Garlic
  • Wild Rice
  • Mixed Green Salad
  • Assorted Cookies and Dessert Bars
1:00 to 1:15 PM General Membership Meeting—GORGE ROOM

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

1:30 to 3:00 PM Workshop Session 4 3:30 to 5:00 PM Workshop Session 5 5:30 to 6:30 PM Pool-Side Celebration—POOLSIDE

Get your beach ball—Join us for a pool-side gathering!  The Hood River Inn pool cannot be beat, so we invite all Provender Conference attendees to gather for some down-time between workshops and our grand finale dinner.  Swimming is not mandatory, though highly recommended, during this hour of Provender poolside chillaxing.

6:30 to 8:00 PM Dinner—GORGE ROOM
  • Rosemary Roasted Chicken
  • Steamed Runner Beans with Rosemary and Tomato
  • Garlic Roasted Baby Potatoes
  • Roasted Seasonal Vegetables
  • Kale Caesar Salad
  • Dinner Rolls with Butter
  • I Scream Bar – featuring Fruit, Crumbled Cookies, Nuts, and Assorted toppings
7:15 Silent Auction Closes—GORGE ROOM
7:30-7:45 Annual Provender Awards—GORGE ROOM

The 27th edition of our awards where we celebrate outstanding contributors to Provender and our trade.

8:00 PM to 8:30 PM Logo Item Raffle—GORGE ROOM

Bring a logo item from your business to add to the drawing.  Proceeds go to the 2019 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 popular demand, find out what we already know…that Karaoke From Hell is a blast!

 

October 5th

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

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