This event will be more practical than formal; more “conservation casual” than business casual. We have some walking on the agenda, so good sturdy shoes are a must. Meeting rooms can be chilly and we may be fortunate enough to enjoy some meals outside, so we recommend dressing in layers.

If you indicated you need transportation from the Minneapolis airport, please check your email for details on your van’s departure time.

Please reach out to Nikki Zwolski, the event coordinator, at 612-805-6841.

Out of town guests will be staying at the St. James Hotel in downtown Red Wing (406 Main Street, Red Wing, MN 55066), walking distance from a number of shops and restaurants. St. James has an in-house restaurant, a cocktail lounge, and even a bike rental service! Check in: 4:00 pm on Monday, April 29th. Check out: 11:00 am on Thursday, May 2nd.

Please note! The St. James Hotel (where we’re sleeping) and the Anderson Center (Wednesday’s meeting place) are too far apart to walk, so if you have not planned to bring a personal vehicle, we’ve arranged for shuttle vans to escort you in style.

Ensuring the health and well-being of our partners is a priority for us. When considering travel, we strongly encourage you to prioritize your health and the health of others. Our goal is to limit exposure, and we appreciate your diligence in limiting our collective risk around COVID-19 and other contagious illnesses. In the event that any of us test positive for COVID, please promptly inform one of the event coordinators or a Growing GRASS admin team member so that we can provide you with the necessary support. If anyone receives a positive test result, we will require everyone to wear masks while indoors. Additionally, individuals who test positive will need to avoid contact with others. Growing GRASS will reimburse any expenses incurred for COVID testing kits that are purchased in relation to meeting-related travel.

After traveling to Red Wing and settling in, we will gather to eat, connect with old and new friends, get grounded in expectations for the week and be inspired by a film about “inventive farmers and maverick scientists building a path to solving climate change with hooves, heart and soil.”

For attendees flying into Minneapolis / St. Paul, shuttle vans have been arranged for transportation to Red Wing. If you indicated you will need transportation, please check your email for details on your van.

Drinks and food will be served before the Growing GRASS admin team kicks things off with a welcome and some helpful logistics at 6:00 pm. At 6:30, we will be screening Roots so Deep (You Can See the Devil Down There), followed by a Q&A with the film’s director Peter Byck (over Zoom).

Today we’ll be on the go, so be sure to dress comfortably and bring what you need to be out and about. By visiting several stops along this region’s buffalo and beef byproducts supply chain, we will get grounded in the processes and places that move material from field to market.

The St. James Hotel has an in-house restaurant that opens for breakfast at 7:00 am, and there are a number of coffee shops within walking distance. For those receiving project reimbursement, this meal will be covered via a per diem.

Please convene in the hotel lobby 5-10 minutes beforehand. We will split into two groups and take turns touring the tannery and manufacturing plant.

We will learn and see how hides are turned into leather. We will start in the upper tannery (1875 Bench St) then head to the lower tannery (805 Bench St).

We will see and learn how leather is turned into footwear.

MENU: Tomato Basil Tortellini Soup (with Ferndale roasted red pepper turkey sausage); Vegetarian Tomato Basil Tortellini Soup (GF Version available); Garden Salad with assorted toppings & dressings; Fresh Baked Bread & Butter (+GF), Assorted Cookies (+GF)

We will gain a better understanding of meat processing steps and talk about challenges in valuing grassfed beef and buffalo byproducts.

We will meet with a local farmer to see and learn from him about regenerative grazing and farming systems and the opportunities and challenges he sees as a regenerative farmer.

Change, chill and snack time.

We will visit the famous Red Wing flagship store to learn more about the regenerative apparel market AND have a chance to shop for Red Wing gear!

We’ll have the evening to ourselves to get dinner with old and new friends, explore historic Red Wing, and decompress. For those receiving project reimbursement, this meal will be covered via a per diem.

We will spend most of today together at the Anderson Center, exploring the overall vision of the Growing GRASS project and mapping out the path we will each be taking on this shared journey. We’ll watch some presentations, engage in small group discussions, and have time for some loosely structured work together.

The St. James Hotel has an in-house restaurant that opens for breakfast at 7:00 am, and there are a number of coffee shops within walking distance. For those receiving project reimbursement, this meal will be covered via a per diem.

We will convene in the hotel lobby before boarding shuttle vans to the meeting location.

Get grounded in the space and get to know one another.

Explore the WHY behind Growing GRASS.

The WHAT: Define GRASS Goals and the pathways to reach them.

Walk, stretch, chat with new friends in the sunshine.

Connect with others on your pathway: identify the steps you will take and the tools and feedback loops you will need along the way.

Walk, stretch, chat with new friends in the sunshine.

Taco Bar with Rice, Beans, and Thousand Hills Lifetime Grazed Ground Beef.

Learn about the different journeys to the summit. Where do they intersect? Who needs to be in the know, and how can we engage across them?

Share takeaways from each pathway with the full group. What data will each collect? What priorities stand out for the next year?

Stroll around the Anderson Center or sit in the sun to watch your pooch on your pet cam.

Check in with the team you’ll be hiking with. What tools and resources will you need?

Dive deep into technical conversations about next steps, timelines, and work plans.

Before dinner, take a break to snack, socialize, and decompress outside or downstairs. MENU: Charcuterie Board featuring local meats & cheeses. Assorted Fresh Vegetables with Ranch & Hummus.

Gather for dinner to celebrate the project kickoff with project team members and local partners and give gratitude to our Red Wing area supporters and community. MENU: Strawberry Spring Salad with Balsamic Vinaigrette; Maple Bourbon Pork Medallion (Vegetarian option also available); Garlic Roasted Yukon Golds, Sauteed Fresh Green Beans, Fresh Bread & Butter; Homemade Pies: Strawberry Rhubarb, Salted Caramel Apple, French Silk (+GF).

Hop in a shuttle van or drive yourself back to the hotel.

On our final morning together, we’ll engage and empower the full team to do our Growing GRASS project work. We’ll part ways with a clear understanding of the overall project, a strong sense of commitment to its goals, and greater clarity on our individual next steps, commitments, and collaboration.

MENU: Avocado toast, sliced seasonal fruit; chef's trio of overnight oats, crustless spinach + swiss quiche; chicken apple sausage, turkey bacon; herbed breakfast potatoes, parmesan roasted tomatoes.

Discuss the plans for data collection.

Learn what to expect in the coming months related to reporting. Discuss project priorities to meet USDA benchmarks and milestones. Ask questions about all of this plus finances and billing.

Voice our commitments to the project goals and to each other.

Gratitude and next steps.

If you indicated you’ll need transportation back to the airport, please check your email for your shuttle details.

If you indicated you’ll need transportation back to the airport, please check your email for your shuttle details.