Oregon State University Extension Service

Goat Discovery Day 2019 - Registration closed

Pleasant Hill High School

36386 Highway 58
Pleasant Hill, OR 97455
United States

Sat, Nov 2, 2019 9:00 am - 4:00 pm
Event Cost
$30 Registration. Optional Catered lunch $11 until 10/27

Strengthen your goat confidence and know-how.  If you are an experienced “goat person” or you hope to be, this event is for you! A full day of workshops, demos with live goats, vendors, and networking. Presented by Emerald Dairy Goat Association and Oregon State University Extension Services. 


  • 8:00 - 9:00 am: Check-in. Hot drinks and sweet treats available.
  • 9:00 - 9:15 am: Welcome 
  • 9:15 - 9:20 am: Transition to First Session
  • 9:20 - 10:50 am: Session 1 options:
    • Getting into Packing with Goats, Wayne Sherrard
    • Common Goat Diseases and How to Manage Them, Dr. Charles Estill, OSU Extension
    • Goat Herbalism, Katherine Drovdahl MH CR CA CEIT DipHIr QTP
  • 11:00 am - 12:30 pm: Session 2 options:
    • Milking and  Milk Handling Procedures, Jenifer Cruickshank OSU Extension
    • FAMACHA Training, Dr. Charles Estill, OSU Extension
    • Hay and Forage Nutrition, Ian McGregor OSU Extension
  • 12:30 - 1:45 pm: Lunch Break (see lunch details after Session Descriptions)
  • 1:45 - 2:45 pm: Session 3 options:
    • Pros & Cons of Milk Machines, Cristen Sullivan  Simple Pulse
    • Introductory Goat Genomics, Jenifer Cruickshank  OSU Extension
    • The Goat's Got Juice, Katherine Drovdahl MH CR CA CEIT DipHIr QTP
  • 2:45 - 3:00 pm: Break.
  • 3:00 - 4:00 pm: Session 4 options:
    • Preparation for Milk Testing, Carla Polson
    • Goat Conformation, Melanie Ferguson, Royal Cedars and HIdden Meadows Farm
    • Marketing Goats and Goat Products, Melissa Fery OSU Extension

Session Descriptions 

Goat Herbalism

Katherine Drovdahl MH CR CA CEIT DipHIr QTP

Goat Herbalism is a great class for those that would like to learn more about working with herbs with their goats from a Master of Herbology and herb company owner that raises goats and other farm animals and has been teaching others how to do the same for over a decade.

The Goat's Got Juice

Katherine Drovdahl MH CR CA CEIT DipHIr QTP teaches you several ways to administer herbs to your favorite caprines! 

FAMACHA Training

[Limited to 20 participants, cost $15 for FAMACHA card kit]

Dr. Charles Estill, Oregon State University

FAMACHA is a diagnostic tool to help you identify parasite infection in small ruminants, such as sheep and goats. The tool is a chart that matches eyelid color to anemia levels, an indicator of parasite infection. This type of diagnosis allows farmers to target treatment only to infected animals, which in some systems has reduced use of deworming agents by 90 percent. Not only do farmers save money, they significantly reduce the likelihood of causing parasites to become resistant to dewormers. FAMACHA training is only available through certified veterinarians.

Common Goat Diseases and How to Manage Them

Dr. Charles Estill, Oregon State University

Learn about the common diseases that affect goats in the Pacific Northwest and how to prevent and treat diseases to help keep your goat herd healthy.

Hay and Forage Nutrition

Ian McGregor, OSU Extension Service Livestock Program

This session will focus on understanding how nutrient content of forages is affected by various environmental, physiological, and cultural circumstances.  You will walk away with an improved ability to judge hay or pasture forages for their nutrient content, and will ultimately end up with a more sophisticated nutrient management style for your goat business.

Preparation for Milk Testing

Carla Polson

This session will cover what you need to know to prepare for your first milk test as a herd owner or a new milk tester.  We will cover the process, taking samples and packing for the lab and much more.

Pros and Cons of Milk Machines

Cristen Sullivan, Simple Pulse

This session will explore the pros and cons of using milk machines as well as address commonly asked milking questions. 

Getting into Packing with Goats

Wayne Sherrard, North American Pack Goat Association

This presentation is for the beginner interested in partnering with pack goats for hunting and wilderness exploration.  Pack goats are gaining popularity in western states including Oregon. Wayne will be discussing specifics about breeds and selecting goats with packing potential. There will also be a saddling demonstration, equipment show-and-tell and trail etiquette dos and don’ts.

Marketing Goats and Goat Products

Melissa Fery, OSU Extension Service Small Farms Program

Are you interested in selling live goats, meat, and/or milk from goats? If your answer is yes, plan to attend this session where we’ll talk about direct marketing strategies and rules and regulations to keep in mind.

Milking and Milk Handling

Jenifer Cruickshank, OSU Extension Service 

Learn about the physiology of milk letdown, udder preparation and cleanliness, proper milking equipment use, sanitary milk handling procedures, and pasteurization options. 

Introductory Goat Genomics

Jenifer Cruickshank, OSU Extension Service 

Review basic genetics and learn about what genomics is, how genomic information is generated and being used, and how it might ultimately be useful in making goat breeding decisions. 

Goat Conformation

Melanie Ferguson, Royal Cedars and Hidden Meadows Farm

Conformation is how well a goat conforms to the ideal according to breed. This session is for goat enthusiasts who may want to show goats and those interested in learning about conformation and how the concepts apply to doe selection and herd management. 

Lunch Information

You are welcome to bring your own lunch to the event, go out for lunch, or add on a catered lunch option for $11. There are two options for lunch, either a sandwich or a salad - both come with a dark chocolate brownie for dessert and beverage choices of water, iced tea & mango spritzer:

  • TTABS Sandwich with turkey, avocado, bacon, swiss & tomato with a green goddess aioli between Creswell Bakery multi grain sourdough. 
  • Kitchen Sink Salad includes organic greens, cucumbers, carrots, tomatoes, bell peppers, nuts, pickled beets, feta & whatever else the chef finds. Served with bread. Balsamic vinaigrette & ranch optional on side. 
Contact name
Teagan Moran

Source URL: https://extension.oregonstate.edu/smallfarms/events/goat-discovery-day-2019-registration-closed