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All,</div>
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Another month, another great set of webinars coming up! I know it's spring and farmers as busy, but a lot of people were taking a deep dive into their marketing plans in the wake of COVID-10. A good opportunity can be found below.</div>
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Regards,</div>
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<div style="color:rgb(0,0,0); font-family:Tahoma; font-size:13px"><span style="color:rgb(187,0,0); font-family:Arial,sans-serif; font-size:12px; font-weight:700">Matt</span><br>
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<div style="color:rgb(0,0,0); font-family:Tahoma; font-size:13px"><img alt="The Ohio State University" style="color:rgb(51,51,51); font-family:Arial,sans-serif; font-size:12px; line-height:18px" src="http://osu.edu/assets/site/images/logos/osu-emailsig.png"></div>
<div style="color:rgb(0,0,0); font-family:Tahoma; font-size:13px"><span style="font-family:Arial,sans-serif; font-size:12px; line-height:18px; color:rgb(187,0,0); font-weight:bold; background:rgb(255,255,255)">Matthew A. Smith</span><br style="color:rgb(51,51,51); font-family:Arial,sans-serif; font-size:12px; line-height:18px">
<span style="color:rgb(51,51,51); font-family:Arial,sans-serif; font-size:12px; line-height:18px; background-color:rgb(255,255,255)">Program Director, Aquaculture Extension</span><span style="color:rgb(51,51,51); font-family:Arial,sans-serif; font-size:12px; line-height:18px; background-color:rgb(255,255,255)"></span></div>
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<span style="font-family:Arial,sans-serif; font-size:12px; line-height:18px; color:rgb(187,0,0); background:rgb(255,255,255)">Madison County Extension Office</span></div>
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Sciences</span><span style="color:rgb(51,51,51); font-family:Arial,sans-serif; font-size:12px; line-height:18px; background-color:rgb(255,255,255)"> </span><br style="color:rgb(51,51,51); font-family:Arial,sans-serif; font-size:12px; line-height:18px">
<span style="color:rgb(51,51,51); font-family:Arial,sans-serif; font-size:12px; line-height:18px; background-color:rgb(255,255,255)">217 Elm Street, London, Ohio 43140</span><br style="color:rgb(51,51,51); font-family:Arial,sans-serif; font-size:12px; line-height:18px">
<span style="color:rgb(51,51,51); font-family:Arial,sans-serif; font-size:12px; line-height:18px; background-color:rgb(255,255,255)">740.852.0975 ext 17 Office</span><b><br>
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<div><span style="color:rgb(51,51,51); font-family:Arial,sans-serif; font-size:12px; line-height:18px; background-color:rgb(255,255,255)">smith.11460@osu.edu </span></div>
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<div id="divRplyFwdMsg" dir="ltr"><font face="Calibri, sans-serif" color="#000000" style="font-size:11pt"><b>From:</b> iisg-aquaculture-bounces@lists.purdue.edu <iisg-aquaculture-bounces@lists.purdue.edu> on behalf of Shambach, Amy Michelle <ashambac@purdue.edu><br>
<b>Sent:</b> Thursday, April 8, 2021 1:10 PM<br>
<b>To:</b> iisg-aquaculture@lists.purdue.edu <iisg-aquaculture@lists.purdue.edu><br>
<b>Subject:</b> [Iisg-aquaculture] Webinar- What Buyer's Want</font>
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<span style="color:#0E101A">Please join Illinois-Indiana Sea Grant for the next webinar in our <b>Aquaculture Marketing Webinar Series, </b>What Buyer’s Want: Exploring Market Channels, on April 20 at 11:30 am EST (10:30 am CST). </span></p>
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<b>Registration link: <a href="https://urldefense.com/v3/__http://bit.ly/exploring_m**Barket_channels__;4oCZ!!KGKeukY!lxEBYM2tKJWlpjCye3G51wJ89_QrtnHFnMZqVDmJrAwlKpB2LTb8kxpCA6gRJqQOdLyGUw$">
http://bit.ly/exploring_m’arket_channels</a></b></p>
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<b>Panel Discussion Topic</b>- Exploring Market Channels</p>
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<b>Title</b>- What Buyer’s Want </p>
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<b>Panelist</b></p>
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Stacy Shultz, Fortune Fish & Gourmet</p>
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Chef Jeff, Fox Valley Tech</p>
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Paul Hitchens, Southern Illinois University in Carbondale</p>
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<b>Webinar Description:</b></p>
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<span class="x_A1" style="font-family: "Metropolis Light", sans-serif; color: black;"><span style="font-size:11.5pt">Are you as a producer looking to get your foot in the door of a restaurant? Are you interested in selling fish to a distributor or live hauler?
Are you wanting to break into a processed market?</span></span><span style="font-size:11.5pt; color:black"></span></p>
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<span class="x_A1" style="font-family: "Metropolis Light", sans-serif; color: black;"><span style="font-size:11.5pt">We learned from Dr. Quagrainie’s talk, “So You Want to Sell Fish? Here is the Checklist,” that building relationships are a very important part
of developing your market and marketing plan.</span></span></p>
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<span class="x_A1" style="font-family: "Metropolis Light", sans-serif; color: black;"><span style="font-size:11.5pt">Now it is time for us to circle back to this important point.
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<span class="x_A1" style="font-family: "Metropolis Light", sans-serif; color: black;"><span style="font-size:11.5pt">Join guest speakers Stacy Shultz, Chef Jeff, and Paul Hitchens on April 20 at 11:30 am Eastern Standard time for “What Buyers Want,” a live
panel discussion, to hear what processors, distributors, chefs, brokers, and live haulers are looking for when buying fish and shellfish from farmers.
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<span class="x_A1" style="font-family: "Metropolis Light", sans-serif; color: black;"><span style="font-size:11.5pt; font-family:"Times New Roman",serif">Questions can be submitted in advance, or during the live virtual event, to Amy Shambach.</span></span></p>
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<b>Panelist Bios:</b></p>
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<b>Stacy Schultz</b>, director of marketing and seafood sustainability coordinator for
<a href="https://urldefense.com/v3/__http://www.fortunefishco.net/__;!!KGKeukY!lxEBYM2tKJWlpjCye3G51wJ89_QrtnHFnMZqVDmJrAwlKpB2LTb8kxpCA6gRJqTdv5EK1Q$">
Fortune Fish & Gourmet</a>, utilizes her expertise of responsible aquaculture to educate the Fortune Fish team and the staff of the restaurants the company serves. Schultz also orchestrates many of the company’s philanthropic efforts and appearances at tradeshows
and conventions. By furthering the Fortune Fish & Gourmet brand and promoting sustainability through marketing, as well as collaborating with and supporting aquaculture-related NGOs and local aquariums, Schultz keeps Fortune Fish & Gourmet at the forefront
of the industry. </p>
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She attended Michigan State University in East Lansing, earning her degree in Zoology with a concentration in Marine Biology. Enamored with the school’s aquaculture program, Schultz took on two internships while in school. First, Schultz took a position with
South Carolina’s Department of Natural Resources, maintaining and researching shrimp production. The second internship took her to Walt Disney World’s Living with the Land Pavilion, where she operated a freshwater aquaculture showcase, maintained, and harvested
fish for the onsite restaurant. </p>
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After graduation, Schultz joined Chicago’s John G. Shedd Aquarium, as a veterinary healthcare technologist, taking care of animals ranging from frogs to dolphins. Schultz also worked part time at Shaw’s Crab House, another Windy City landmark, exploring the
city’s seafood industry. In 2004, Schultz took the title of veterinary research specialist at University of Illinois’s Urbana-Champaign campus to run the molecular diagnostic lab.
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After almost seven years in the lab, Schultz craved a new opportunity in her beloved field of aquaculture. It was then, in 2011, Schultz reconnected with Fortune Fish & Gourmet’s Mark Palicki, her former supervisor at Shaw’s Crabhouse. With her impressive biology
and aquaculture background, Schultz came on board as Fortune’s marketing manager and seafood sustainability coordinator and has since been promoted to director of marketing. She is also the board chair of Sea Pact, a group of leading North American Seafood
Companies dedicated to driving stewardship and continuous improvement of social, economic, and environmental responsibility throughout the global seafood supply chain. Fortune is a founding member of Sea Pact.</p>
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Schultz resides in downtown Chicago, allowing her to explore the city’s diverse culinary scene. In her downtime, Schultz enjoys cooking, swimming, and visiting her family in Michigan.</p>
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<b>Chef Jeff</b> is the Program Director of the Culinary Arts & Hospitality Department at Fox Valley Technical College in Appleton, Wisconsin. He focuses on outreach for the Culinary Arts, Hospitality Management, Foodservice Production, Advanced Baking and
Kitchen Steward programs. He has taught classes and developed curriculum for many classes including Food, Beverage & Labor Cost Controls; Introduction to Hospitality; Meat Identification; and Grilling, Smoking & BBQ. “Chef Jeff” has spent his entire career
in the restaurant and hospitality industry, serving in many capacities including: Senior Director of the Wisconsin Restaurant Association Education Foundation, Lecturer at the University of Wisconsin - Stout, Instructor at Madison Area Technical College,
Catering Director for the University of Wisconsin and a Professional Chef for more than 36 years.</p>
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<span style="font-size:12.0pt; font-family:"Calibri",sans-serif">Chef Jeff obtained his Doctorate of Barbecue Philosophy (Ph.B.) from the Kansas City Barbecue Society, one of only 33 ever awarded. He holds three degrees from the University of Wisconsin - Stout
including a Master of Science in Vocational Education with emphasis in Hospitality Administration and Bachelor of Science Degrees in Hotel & Restaurant Management and Vocational, Technical and Adult Education. He holds an Associates Degree in Restaurant &
Hotel Cookery from Moraine Park Technical College and a Technical Diploma in Dietary Management from Northeast Wisconsin Technical College. He has been certified by the American Culinary Federation (ACF) as a Certified Executive Chef (CEC), a Certified Culinary
Educator (CCE), a Certified Culinary Administrator (CCA) and a Master BBQ Cook (MBBQ). He also holds certifications from the National Restaurant Association Educational Foundation as a Foodservice Management Professional (FMP), from the International Food
Service Executives Association (IFSEA) as a Certified Food Executive (CFE), from the Kansas City Barbecue Society (KCBS) as a Certified Barbecue Judge (CBJ), and from the Dietary Managers Association as a Certified Dietary Manager (CDM) and a Certified Food
Protection Professional (CFPP). </span></p>
<p><span style="font-family:"Calibri",sans-serif">In 2017, Chef Jeff was honored as the first John Bertoldi “BBQ Person of the Year” for the State of Wisconsin. In 2012 he was recognized as a “Terrific Teacher” by a local television station. In both 2008
and 2011 he was named the Outstanding Academic Advisor of the Year at Fox Valley Technical College (FVTC). In 2006, he was inducted into the American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF). In 2005 he was presented
with the Salute to Excellence Award by the Wisconsin Restaurant Association’s Education</span><span style="font-size:10.0pt; font-family:"Calibri",sans-serif"> Foundation
</span><span style="font-family:"Calibri",sans-serif">and was also selected as the American Culinary Federation – Fox Valley Culinary Association (FVCA) Chef of the Year. In 2003 he was named the Outstanding Restaurateur of the Year by the Big Four Chapter
of the Wisconsin Restaurant Association (WRA), received the Vocational Administrator Award from the Fox Valley Association for Career and Technical Education, a Courtesy Award from the Appleton Rotary Club and recognized by a local television station as being
a “Hometown Hero.” In 1999 he was named the Outstanding Industry Partner by the Wisconsin Pork Producers. In 1997 he was named the Distinguished Alumnus of the Year by Moraine Park Technical College and was also given an Honorary Award by the Wisconsin Family
& Consumer Educators. </span></p>
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He serves as president and organizer of the Fox Valley BBQ Forum, is a past president and currently serves as the treasurer on the board of directors of the American Culinary Federation – Fox Valley Culinary Association (chefs), is a past president and currently
serves as secretary on the board of directors of the Wisconsin Restaurant Association – Big Four Chapter (restaurateurs) and serves as a director emeritus on the Wisconsin Restaurant Association Education Foundation state board.</p>
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He is married to his lovely wife of 31 years Paula Kay and is the proud father of their two grown children, daughter Cassandra and son Jake.</p>
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<b>Paul Hitchens</b> is an Aquaculture specialist with more than 39 years of aquaculture experience, 21 of these internationally as Technical Manager for commercial marine shrimp production in both extensive and intensive production systems. Paul has both farm
and hatchery management experience culturing marine shrimp, as well as farming other species including Tilapia, Clams, Oysters, Redfish, Largemouth Bass, Hybrid Striped Bass, and Freshwater Prawn. He has been the Aquaculture Specialist at the Center for Fisheries,
Aquaculture and Aquatic Sciences in Southern Illinois University Carbondale since 2005, focusing primarily on production of Largemouth Bass in ponds and cage culture of Hybrid Striped Bass in surface coal mine lakes. He provides overall technical service support
and marketing assistance to the Illinois aquaculture producers for sales to the United States and Canadian live fish markets. Paul is fluent in both English and Spanish. You can contact him at
<a href="mailto:hitchens@siu.edu">hitchens@siu.edu</a> or his office phone at 618-453-5590.</p>
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<b><span style="color:black">Sponsors:</span></b><span style="color:black"></span></p>
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<span style="color:black">North Central Regional Aquaculture Center (NCRAC), Illinois-Indiana Sea Grant, Purdue University Department of Forestry and Natural Resources, & Illinois Extension</span></p>
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<span style="color:black"> </span></p>
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<b><span style="color:#0E101A"> </span></b></p>
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<b><span style="color:#0E101A"> </span></b><span style="color:black"></span></p>
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<b><span style="font-size:14.0pt; color:#0E101A">Aquaculture Marketing Webinar Series </span></b><span style="font-size:14.0pt; color:black"></span></p>
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<span style="color:black"> </span><span style="color:black"></span></p>
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<b><span style="color:#0E101A">So You Want to Sell Your Fish? Here is the Checklist</span></b><span style="color:#0E101A"> <b>(No. 1)</b></span><span style="color:black"></span></p>
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<span style="color:#0E101A">Presented by Dr. Kwamena Quagrainie</span><span style="color:black"></span></p>
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<a href="https://urldefense.com/v3/__https://www.youtube.com/watch?v=Up3RSXXjfmk&feature=youtu.be__;!!KGKeukY!lxEBYM2tKJWlpjCye3G51wJ89_QrtnHFnMZqVDmJrAwlKpB2LTb8kxpCA6gRJqQKPrKZbw$" target="_blank"><span style="color:#4A6EE0">https://www.youtube.com/watch?v=Up3RSXXjfmk&feature=youtu.be</span></a><span style="color:black"></span></p>
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<span style="color:black"> </span><span style="color:black"></span></p>
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<b><span style="color:#0E101A">Taking Seafood Social- Sharing your story & making connections through online platforms</span></b><span style="color:#0E101A">- <b>(No. 2)</b></span><span style="color:black"></span></p>
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<span style="color:#0E101A">Presented by Lisa Tossey</span><span style="color:black"></span></p>
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<a href="https://urldefense.com/v3/__https://www.youtube.com/watch?v=kXD56lLC9QM&list=PL9g5HBosOKtoEuGBT5oOv9oSiHAagqXMZ&index=3__;!!KGKeukY!lxEBYM2tKJWlpjCye3G51wJ89_QrtnHFnMZqVDmJrAwlKpB2LTb8kxpCA6gRJqSPvMPBkQ$" target="_blank"><span style="color:#4A6EE0">https://www.youtube.com/watch?v=kXD56lLC9QM&list=PL9g5HBosOKtoEuGBT5oOv9oSiHAagqXMZ&index=3</span></a><span style="color:black"></span></p>
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<span style="color:black"> </span><span style="color:black"></span></p>
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<b><span style="color:#0E101A">Changes in Seafood- Emerging Opportunities (No. 3)</span></b><span style="color:black"></span></p>
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<span style="color:#0E101A">Presented by Dr. Simone Valle de Souza</span><span style="font-family:"Times New Roman",serif; color:#0E101A"></span></p>
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<a href="https://urldefense.com/v3/__https://youtu.be/JfSIUVOGNL4__;!!KGKeukY!lxEBYM2tKJWlpjCye3G51wJ89_QrtnHFnMZqVDmJrAwlKpB2LTb8kxpCA6gRJqQNv6jw2A$">https://youtu.be/JfSIUVOGNL4</a><span style="color:#0E101A"></span></p>
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<span style="color:black"> </span></p>
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<b><span style="color:black">Transparency From Farm To Market (No. 4)</span></b></p>
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<span style="color:black">Presented by Angie Snyder and Jeff Waite</span></p>
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<span style="color:black">March 24, 2011 at 11:00 am EST</span></p>
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<span style="color:black"> </span><span style="color:black"></span></p>
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<b><span style="color:black">What Buyers Want- A Panel Discussion (No. 5)</span></b><b><span style="font-family:"Times New Roman",serif; color:black"></span></b></p>
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<span style="color:black">Presented by Stacy Shultz, Chef Jeff, and Paul Hitchens</span></p>
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April 20, 2011 at 11:30 EST (10:30 CST)<span style="font-family:"Times New Roman",serif"></span></p>
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<span style="color:black"> </span><span style="color:black"></span></p>
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<b><span style="color:black">For question contact </span></b><span style="color:black"></span></p>
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<span style="color:black">Amy Shambach</span></p>
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<a href="mailto:ashambac@purdue.edu"><span style="color:#954F72">ashambac@purdue.edu</span></a><span style="color:black"></span></p>
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<span style="color:black">317-237-0511</span></p>
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<span style="font-size:11.0pt"> </span></p>
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<span style="font-size:11.0pt"> </span></p>
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<b><i><span style="font-size:16.0pt; font-family:"Papyrus",sans-serif; color:#006FC9">Amy Shambach</span></i></b><i><span style="font-family:"Papyrus",sans-serif; color:black"></span></i></p>
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<b><span style="font-size:8.0pt; font-family:"Times New Roman",serif; color:#1F497D">*****************************</span></b><span style="font-size:11.5pt; font-family:"Tahoma",sans-serif; color:#212121"></span></p>
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<span style="font-size:10.0pt; font-family:"Tahoma",sans-serif; color:#1F497D">Amy M. Shambach </span><span style="font-size:11.5pt; font-family:"Tahoma",sans-serif; color:#212121"></span></p>
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<span style="font-size:10.0pt; font-family:"Tahoma",sans-serif; color:#1F497D">Aquaculture Marketing Outreach Associate</span><span style="font-family:"Tahoma",sans-serif; color:black"></span></p>
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<u><span style="font-size:10.0pt; font-family:"Tahoma",sans-serif; color:#BF9000"><a href="https://urldefense.com/v3/__https://purdue.edu/__;!!KGKeukY!lxEBYM2tKJWlpjCye3G51wJ89_QrtnHFnMZqVDmJrAwlKpB2LTb8kxpCA6gRJqSKQUklkg$" target="_blank"><span style="color:#BF9000">Purdue
University</span></a></span></u><span style="font-size:11.5pt; font-family:"Tahoma",sans-serif; color:#212121"> </span><span style="font-size:10.0pt; font-family:"Tahoma",sans-serif; color:#1F497D">|</span><span style="font-size:11.5pt; font-family:"Tahoma",sans-serif; color:#212121"> </span><u><span style="font-size:10.0pt; font-family:"Tahoma",sans-serif; color:#2E75B6"><a href="https://urldefense.com/v3/__http://iiseagrant.org/index.php__;!!KGKeukY!lxEBYM2tKJWlpjCye3G51wJ89_QrtnHFnMZqVDmJrAwlKpB2LTb8kxpCA6gRJqT66INWXg$" target="_blank"><span style="color:#0563C1">Illinois
Indiana Sea Grant</span></a></span></u></p>
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<u><span style="font-size:10.0pt; font-family:"Tahoma",sans-serif; color:#2E75B6">Office- 765-496-4085</span></u><span style="font-size:11.5pt; font-family:"Tahoma",sans-serif; color:#212121"></span></p>
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<u><span style="font-size:10.0pt; font-family:"Tahoma",sans-serif; color:#2E75B6">Cell- 317-238-0511</span></u><span style="font-size:11.5pt; font-family:"Tahoma",sans-serif; color:#212121"></span></p>
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<u><span style="font-size:10.0pt; font-family:"Tahoma",sans-serif; color:#2E75B6">Email-</span></u><span style="font-size:10.0pt; font-family:"Tahoma",sans-serif; color:#2E75B6"> <u><a href="mailto:ashambach@purdue.edu"><span style="color:#0563C1">ashambac@purdue.edu</span></a></u></span><span style="font-size:11.5pt; font-family:"Tahoma",sans-serif; color:#212121"></span></p>
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