WORKSHOP PROGRAM

*** Denotes workshops worth 1.5 credits for Organic Land Care re-accreditation

 

For the first time we have added a teen workshop program this year.  While these workshops are geared toward teens they are not exclusive and adults are welcome to attend if they are interested in the subject matter!  Similarly, we welcome and encourage teens at any of our other workshops at the conference!

 

WORKSHOP SESSION 1    9AM-10.30AM

 

         AUDITORIUM – Joel Salatin Seminar Introducing Livestock to your Farm  Part 1 – see special

         workshop description on website and in program book.

 

1)      FACULTY LUNCH ROOM - Cultured Dairy Products - Becca Buell

In this beginner workshop, I will teach tips and techniques for shaken butter, a simple soft cheese, kefir, and yogurt, using cow’s and goat’s milk that you can make in your own home without special equipment.  For the past year, I have milked my Toggenburg goats and enjoyed these delicious, healthful foods (and in years prior, used milk from my local raw milk dairy).

 

2)      ROOM A025 -  Navigating Nourishing Traditions-Beth Ingham, Whole Health Educator

The way I understand what constitutes a healthy diet and how to both prepare meals and store the harvest has been transformed since my 1997 encounter with Sally Fallon and Mary Enig’s book, “Nourishing Traditions.”  I think I have finally “got it!”  We will make something delicious and share stories.  I will share the journey through Nourishing Traditions to a place where I found my own rhythm inviting you to do the same.  Any Level.

 

3)      ROOM B111- The Ins and Outs of Maple Sugaring – Lynda Simkins, Director of Natick Community Organic Farm

          We will start with tree selection, tapping, equipment needed, collecting, boiling and processing.

 

4)      ROOM B165 - Pasture and Hayfield Maintenance - Leslie Cox, Farm Manager at Hampshire College has enjoyed farming his whole life.  

           I will review how I intensively graze our pastures and manage our hay fields at Hampshire College.  I

           will review the timeliness of good management practices, and show pictures of equipment used for

           pasture maintenance and haying.  I will also show how to judge and buy good hay and straw. I can cover

           many other management questions you have as well. Beginners/intermediate.

 

5)      ROOM 166 TEEN WORKSHOP - Backyard Homesteading with Goats: A workshop for Teens – David and Jenny Coy have had goats for two years, Laylee Botkin has for all 12 years of her life and will be teaching from their experiences.

          In this workshop we will cover the basics of keeping and caring for dairy goats on a limited amount of

          land. We will go over terminology, information about breeds, and how to prepare for goats. Homemade

          yogurt and a dish with goat meat will be brought to sample, and a portion of our time will go to making

          cheese.

 

6)      ROOM 167 - Permaculture for Farmers*** – Ethan Roland, AppleSeed Permaculture.

          Carbon farming captures carbon in your farm soil to enhance productivity, increase profitability, and

          combat climate change. Drawing the best practices from holistic management, keyline design, food

          forestry, soil food web and broad acre permaculture, carbon farming gives you the tools to design and

          manage economically and ecologically sound farms. Join Ethan Roland, AppleSeed Permaculture, for this

          interactive workshop perfect for both established farms and start-up operations. He will also examine the

          current carbon markets, propose a structure for local carbon cooperatives, and discuss their implications

          for economic relocalization and bioregion repair.                                                          

 

7)      ROOM 169 - Organic Seed Starting*** – Greg Bertoni and Marianne Potter began their business growing organic vegetable and herb seedlings, A Good Start, in 2002 and have been USDA certified organic for four years. 

We will share our experiences growing vegetable and herb seedlings using organic methods easily available to home gardeners.  Seed starting basics will be covered and each participant will have the opportunity to plant seeds and take the container home with them to grow on.

8)      ROOM 174 - Quabbin School Composting program – Karen DiFranza has been an organic homesteader and educator for over 35 years. She lives with her family in Hubbardston, Mass.

         This workshop will present a history of Quabbin Regional School District’s two school composting and

         organic gardening programs. An elementary school program began in 2005, and one at the regional high

         school in spring 2008. Students run both programs under advisor, Karen DiFranza, and compost all

         cafeteria leftovers and yard materials to create black gold for the schools’ organic gardens. Learn about

         the details of running these programs, including getting food into the cafeteria, seed-saving, and fund-

         raising.

 

9)      ROOM 221 - Farming with Food Forests in Cold Climates***– Jonathan Bates

My goal is to share the first year lessons learned, planning and installing a farm scale edible forest garden at Nuestras Raices in Holyoke, MA.  For 10 years I’ve been teaching about, designing, and maintaining gardens and small scale farms throughout Massachusetts and beyond. The Food Forest Farm, Permaculture Nursery was started in 2007, in my backyard, and since has expanded to the Nuestras Raices Farm, beginning farmer incubator program. Intermediate to advanced participants welcome.

 

10)  ROOM 222 - Planning for Profit and Business Tips to Save Time and Money – Richard Wiswall started Cate Farm in East Montpelier, Vermont in 1981. Known for his work on farm profitability and appropriate business tools, Wiswall consults with other farmers, and writes and speaks frequently on organic-farm business issues. He authored The Organic Farmer’s Business Handbook published by Chelsea Green. To learn more about Wiswall and Cate Farm, visit www.catefarm.com.

Planning for Profit is a step by step guide to achieve a healthy bottom line. Current and potential markets are assessed to realistically determine what sales will be for the season. Once determined, totals of each crop needed for those markets are used in a Production Plan, a roadmap of how to grow what you plan to sell. Maps of each field are then drawn to make sure production and land resources are in synch. Finally, a Seedling Calendar is written to produce any transplants needed for crop plantings. Planning to grow only what you think you can realistically sell eliminates wasted time and effort, and is the first step towards a profitable farm business. The next step is tracking income and expenses to discover where your profit centers are. Simple crop budgets show how each contributes differently to your net profit, not just your gross sales. Find out where your money makers are.  Business tips address the biggest bang for your buck on production efficiencies, and ideas for plugging up financial leaks in your farm business. Keep your hard earned dollars in your wallet, where they belong.

 

11)  ROOM B223 - Raising Healthy Hogs in Mixed Woodland/Pasture for Direct Markets – Jennifer Hashley is Director of the New Entry Sustainable Farming Project (www.nesfp.org). She and her husband Pete (farm manager at Verrill Farm) operate Pete and Jen’s Backyard Birds (&Farmyard) in Concord, Ma (www.peteandjensbackyardbirds.com).

Learn about raising pigs on pasture/woodlands as a part-time business.  We will also discuss trials with seeding crops for pigs to self-harvest or “hog-off”.  We will describe pork production from farrow-to-finish and best practices with direct marketing.

 

12)  ROOM B317 - Starting a Backyard Organic Apple Orchard – Linda Hoffman runs Old Frog Pond Farm, a small certified organic apple orchard in Harvard, Ma

This beginner workshop will cover the basics of starting your own backyard apple orchard and managing it organically. It will focus on the inevitable pests that are part of growing apples in New England – in particular, the plum curculio, scab, and the apple maggot fly.  Linda will share her experience with bringing back an abandoned orchard, the organic certification process, and harvesting and marketing the fruit.

 

13)  ROOM B318 - Plants and Plans for an Organic Vegetable Garden - Ruth Green, owner of Green Arts Garden Design, is a Certified Horticulturalist and Accredited Organic Land Care Professional in Monterey, Massachusetts.

Beginning gardeners can learn how to improve their diet and contribute to a greener lifestyle by growing organic vegetables.  We will cover setting up planting beds and selecting vegetable varieties best suited to the region, getting plants off to a good start and getting the most out of the garden through succession planting.

 

14)  ROOM B319 - 2008 Farm Bill Conservation Programs and Organic Producers – Barbara Miller has been with the Natural Resource and Conservation Service (NRCS)for over 18 years and has seen the implementation of four Farm Bills.  She was an integral member of the team that established policy for the 2002 Farm Bill in Massachusetts and is currently in charge of the team to implement the new Farm Bill. 

           This will be for all producers, whether beginner, intermediate or advanced.  I will provide information on

           the concept of the Farm Bureau programs, what kind of financial assistance is available and the practices

           that are eligible.  I will talk about eligibility requirements and where to go to apply and get more detailed

           information.  I will have fact sheets and other information available.  I will also talk about how those

           who are qualified can write Organic System Plans and provide information as to how to become certified

           to do this.

 

15)  ROOM B323 - Chemical Free Beekeeping*** – Jean Claude Bourrut

 What does it take to start keeping honeybees on a sustainable natural system in the time of mites, Colony

 Collapse Disorder, and erratic weather? Let’s talk set-up, material, low input-low labor system of

 apiculture, and natural management. I will also leave time to explore issues the audience might be

 interested to bring up within the topic.

 

16)  ROOM B410 - Late Blight Panel Discussion – Moderated by Ben Grosscup, NOFA/Mass Extension Event Organizer

We will present the results so far of the survey NOFA/Mass undertook of northeastern growers who used organic practices with their tomatoes in 2009. We will discuss preliminary interesting patterns and leads which the data presents and which might be helpful to organic growers wishing to minimize their damage from late blight. There will be time for questions and participation by the audience.  The survey was funded by a grant from Whole Foods.

 

WORKSHOP SESSION 2   1:00PM-2:30PM

 

AUDITORIUM - Joel Salatin – Introducing Livestock to your Farm Part 2

 

17)  FACULTY LUNCH ROOM - Why go raw: how and why to certify your dairy to sell raw milk – Pamela and Ray Robinson own Robinson Farm, a diversified certified organic farm in Hardwick, Ma where they produce raw milk.  Winton Pitcoff is the Raw Milk Coordinator for NOFA/Mass.

The demand for raw milk is growing, and selling it is an excellent way for dairy farmers to offset rising costs of producing milk. Navigating the rules and regulations and can be quite a challenge, though. This workshop, led by a raw milk farmer and the coordinator of the MA Raw Milk Network, will cover many of the issues farmers will face in licensing their operation for raw milk.

 

18)  ROOM A025 - Cooking and Baking with Maple Syrup – Leslie Cerier is a chef specializing in whole foods and organic cuisine. She runs a catering business that includes private and group cooking instruction and teaches nationally. She has authored numerous cookbooks: The Quick and Easy Organic Gourmet; Going Wild in the Kitchen among others and the upcoming Gluten-Free Recipes for the Conscious Cook (Spring 2010). www.lesliecerier.com

  Join Organic Gourmet Chef/Cooking Teacher/Cookbook author, Leslie Cerier for an informative and fun

  approach to seasonal cooking and baking with maple syrup. Leslie will show you how to substitute

  maple sugar and maple syrup for sugar in your favorite recipes and we will also bake and cook up a

  variety of easy to make desserts and pastries. Recipes may include Hazelnut Chocolate Chip Brownies,

  Mocha Coconut Rice Pudding, Maple Sugar Cookies, Lemon Poppy Seed Cake, and Corn Bread

  muffins. Beginnings to advanced cooks are welcome! Tasty samples offered.

 

19)  ROOM B 111 - Whole Farm (Garden) Approach to Disease Prevention*** – Ed Stockman, Organic Farmer, Agrobiologist, former NOFA/Mass Agricultural Extension Educator

The old adage “An ounce of prevention is worth a pound of cure” needs to be the mantra of every organic grower. This workshop will not focus on specific diseases of individual crops but will take a comprehensive whole-farm (garden) look at disease prevention and control. Workshop participants will learn preventative and curative strategies for reducing disease potential on the farm and in the garden.  Suitable for all levels.

 

20)  ROOM B 165 - Returning Diversified Grain Production to New England – Ben Lester, Wheatberry

Beginner workshop discussing the excitement and challenges of returning diversified grain and bean production to New England.  Based on our work in the Pioneer Valley with the country's second grain and bean CSA. Topics covered will include sourcing seed, crop rotations, community support, processing, and storage

 

21)  ROOM B 166 - Making Herbal Creams, Salves and Oils (TEENS) – Sarah Shields is a farmer and has been a herbalist for twelve years. She owns Birch Moon Herbals.

In this beginner class I will show you how to make a healing herb oil, then use the infused oil to make salves and body cream.  Recipes and a list of suppliers will be provided, as well as a brief description of some herbs you might easily grow, find and use!

 

22)  ROOM 167 - Grass Fed Sheep Production and Management – Dale Perkins.

 I’ll cover the basics of sheep production with an emphasis on grass-fed production.  Topics include health, nutrition, reproduction, marketing and pasture management.

 

23)  ROOM 169 - How to Wholesale Your Produce, Supplying the Wholesale Market, Planning your Crops for the Wholesale Channel – Jeffrey Barry, Boston Organics

This workshop is intended for growers interested in supplying a grocery store or a food processor requiring a minimum of 1-2 pallets per week.  As owner of a retail business delivering boxes of produce to over 1200 families per week throughout Boston, I will discuss experiences of successful partnerships I have had with growers.  Topics will include transportation and logistics, quality and sizing as well as crop planning and selection.

 

24)  ROOM B 174 - Angora rabbits:  Care & using their fiber - Jill Horton Lyons of Winterberry Farm has raised angoras for twenty-some years & loves fiber experiments.

We’ll cover the raising (feeding, housing, health issues, breeding) of these lovely beasts.  Angoras are great fiber livestock for the suburbs- even the city….and they are loved by gardeners. We’ll talk about (and try just a bit of spinning ourselves) their fiber uses: spinning, knitting, weaving & felting.  Several rabbits will also participate.  This is a beginner/intermediate workshop. 

 

25)  ROOM B 221 - De-mystifying Electric Fence: Options for the New England Farmer – David Kennard of Wellscroft Fence Systems has been designing and selling fencing systems to Northeast farmers for over 30 years. 

We will go over options for wildlife exclusion and livestock inclusion.  We will also explain the most common mistakes farmers make in building and maintaining fences in our unique New England climate.  Topics include lightening protection, proper grounding, energizer selections, training animals, monitoring and maintaining voltage and bi-polar systems.

 

26)  ROOM B 222 - Variance Harvesting/Processing and the Price-Point Spread:  How Customers and their Farmers can Co-generate Sustainable Agriculture –Janis Steele, Ph.D. and Brooks McCutchen, Ph.D., operate Berkshire Sweet Gold Maple Farm.   Their backgrounds in artisanal farming, Human Ecology, Psychology and Anthropology figure into this workshop.  Anticipate some fine syrup tasting!  Intermediate/advanced.

“Variance” will be defined and promoted as a framework for sustainable family-scale farming.  Variance practices generate greater marketplace price-point spreads and fair wages when communication between customers and farmers is dynamic.  Participants will determine ways to enhance specific variance harvesting, processing and marketing strategies in their agriculture.

 

27)  ROOM B 223 - Honey Bees and Weather – Dan Conlon.  Bonita and Dan Conlon own Warm Colors Apiary in South Deerfield, Massachusetts. Warm Colors maintains bee yards in western Mass for honey production, and to provide pollination services on area farms. As a full-time beekeeper concerned with the decline of all bees, Dan focuses on management that improves Queen development, colony nutrition, and reduces environmental risks threatening bees. Dan is President of the Massachusetts Beekeepers Association, serves on the Eastern Apicultural Society's board of directors, and has been recognized as Beekeeper of the Year by both organizations for public education and support of non-chemical approaches to honeybee management.           

Honeybees have evolved in the temperate climates of the world. Optimum temperatures and humidity for raising brood, harvesting nectar, pollen and surviving long cold winters is narrow in its range. To control temperatures within this narrow range honeybees have remarkable individual and collective behaviors for responding to changes in the weather. We will discuss how honeybees (and many native species) are able to survive extremes in weather and the impact these extremes have on colony health, population and honey production. The workshop will cover some advanced biological and botanical systems with easy to understand explanations. Beekeeping experience not required just an interest in bees and the natural world.

 

28)  ROOM B 317 - Nutrient Dense Crop Production Part 1 - Dan Kittredge, Executive Director of Remineralize the Earth.

The first of a two session workshop outlining the basic definitions, principles, techniques, and steps necessary for the production of Nutrient Dense crops. Maximizing the vitality, yield, pest and disease resistance, flavor and nutritive value of your crops is only possible through maximizing the strength of the biological system. Be prepared to learn principles and techniques for achieving this. Please plan to attend both workshop sessions for everyone’s continuity of learning.

 

29)  ROOM B 318 - Preparing the Vegetable Garden Soil - Ruth Green, owner of Green Arts Garden Design, is a Certified Horticulturalist and Accredited Organic Land Care Professional in Monterey, Massachusetts.

           Soil is the most important ingredient in the vegetable garden.  Beginning gardeners will learn

           how to test their soil’s composition and fertility and how to improve soil organically through the use of

         cover crops, amendments and fertilizers.

 

30)  ROOM B 319 - Eco-Friendly Designs: Think Wildlife, Natives and Living Lightly on the Planet*** – Sanne Kure-Jensen, NOFA Accredited OLCP, RI Certified Horticulturist, URI Master Gardener, RI Tree Steward, beekeeper and organic gardener in a NWF Certified Backyard Habitat at Sakonnet View Farm in Portsmouth, RI. RI Certified CRMC Invasive Manager

Learn tips on designing gardens for wildlife, including native plants, habitat and food.  We’ll discuss ways to save homeowners money by reducing energy needs with proper plant siting, selecting plants to reduce (chemical) input needs, reducing maintenance time and expense.  Sarah Stein’s book Noah’s Garden inspires many gardeners; we will discuss important highlights and briefly review the national Wildlife Federation (NWF) Certified Backyard, Community and Schoolyard Habitat programs. Intermediate.

 

31)  ROOM B 323 - Composting for Home Gardeners*** – Matt Verson of Scrap Iron Farm lives with his family in Leeds, MA.

Matt is aspiring to cycle nutrients through his various home composting systems in order to reduce waste, and increase fertility.  As well as composting kitchen scraps, he collects scraps and coffee grounds from local restaurants.  With a degree in Agroecolgy, and several farm jobs under his belt, Matt will present the fundamentals for a successful home composting operation - and share his experiences managing small and large compost piles, dairy manure, sheet mulching, mushroom growing, and soldier fly maggots.    

 

32)  ROOM B 410 - Small Fruit on a Diversified Organic Farm*** - Jack Kittredge and Julie Rawson own Many Hands Organic Farm and Sustainability Center in Barre, Ma.

We raise blueberries, red and black raspberries, strawberries, elderberries, grapes, currants, gooseberries, and all sorts of other things. We will discuss pruning, renovation, fertility, harvest and marketing and give some recipes for elixirs, wines, jams, etc.

 

TEEN WORKSHOP DURING ANNUAL MEETING 2:30-4:PM

33)  A025 Corn off the Cob:  Cooking with Nixtamal (TEENS) – Rachel Schrerer

After experimentally growing corn as a winter storage crop, we did some research on ways to use grain corn other than as dried kernels ground into cornmeal.  This workshop will share what we have learned of the history and the how-to of processing corn into nixtamal, an ancient method that increases the protein content of the corn up to 30%, and adds flavor and aroma. We’ll make tortillas, tamale dough, and look at hominy recipes.

 

WORKSHOP SESSION 3    4:00PM-5:30PM

 

         AUDITORIUM Joel Salatin - Introducing Livestock to your Farm Part 3

 

34)  ROOM A025 - Eating Well on a Budget: Pressure Cookers, Crock Pots and Using the Whole Hog- Mary Kathryn Wyle and Andrew Barnet
This workshop will demonstrate cooking techniques that save time, energy and money, while still allowing you to eat sustainably (and deliciously!) Among other things, we'll demonstrate safe, simple use of a pressure cooker and discuss frugal ways to incorporate good meat into your diet . We'll provide both vegetarian and omnivorian recipes and samples.

 

35)  ROOM B 111 - Preventing Tick-Borne Diseases: An Action Plan for Yourself, Your Family and Your Community*** - David Simser, Coordinator of the Deer Tick Project of the Cape Cod Cooperative Extension (capecodextension.org); Dori Smith, M.Ed., owner of Gardens for Life in Acton MA (gardensforlife.net); and a representative of the LymeLITE grassroots action network (LymeLITE@verizon.net)

Lyme and other tick-borne diseases are epidemic in our area, and “green professionals” are at high risk. Come learn the extent of the problem; how to manage landscapes, rodents, and deer to prevent the spread of deer ticks; what to do if you are bitten; medical options; and how to take action on a political level on behalf of chronic Lyme patients and their doctors. Intermediate.

36)  ROOM B 165 - Gardening in Small Spaces*** -   Carolyn Edsell-Vetter (AOLCP) of A Yard & A Half has been designing and maintaining small gardens for 10 years.

           Living densely has many benefits, but may come at the price of growing our own food or relaxing

           outdoors. Yet, we can nourish our bodies and souls using space afforded by a roof deck, patio, or small

           yard. Learn about small space design, edibles for containers, and vertical gardening, plus small-scale

           bioshelters, composting, and rainwater harvesting.  

 

37)  ROOM B 166 - Cut Flowers From Seed to Sale: Tips for Serious Growers*** – Polly Hutchison, Robin Hollow Farm

Intermediate: As a full time farmer since 1992, Polly Hutchison has grown vegetables, plants, fruit, herbs and flowers. She is now a flower farmer and event designer, as well as the Northeast Region Director for the Association of Specialty Cut Flower Growers. This workshop will focus on growing high-quality flowers for local markets. We’ll look at what grows well for central New England, how to grow some of the most profitable crops and how to take care of them to make sure you are reaching the customers you want.

 

38)  ROOM B 167 - City Chickens: Keeping Hens in Cities and Suburbs – Meg Taylor is a farm educator and Founder of the Pioneer Valley Backyard Chicken Association.  Learn more at: http://pioneervalleybackyardchickenassociation.weebly.com

Come be a part of the city chicken revolution!  In this beginner’s workshop, you will learn how to get started with a backyard flock to call your own.  Topics include: foods, shelter, health, egg production, breeds, regulations, general care, and helpful resources.  Handout provided.

 

39)  ROOM B 169 - Grassfed Beef:  Care, Management and Marketing – John and Carolyn Wheeler, Wheelview Farm

This workshop will talk about our experiences in raising and marketing grass fed beef.  A power point presentation will show our farm, the cows, pasture rotation, haying and management of the cattle.  It will also talk about moving cattle and marketing beef retail, wholesale and mail order.

 

40)  ROOM B 174 - Managing Farm Interns as a “Value-Added Experience”…Or why you might or might not consider having informal worker/learners come seasonally to your farm…-  Daniel Botkin, Laughing Dog Farm

This workshop analyzes the WWOOFing experience where dedicated volunteers exchange labor for substantive learning on farms, ranches, CSA’s, large and small.  At best the WWOOF phenomenon facilitates hard work, good company and valuable mentoring, at worst, it is complicated and unproductive. This class, appropriate for both prospective farmer hosts and interns, will offer tips for advertising, screening, hosting, supervising, mentoring and building dynamic community and shared mission with farm interns. After a long career as teacher and counselor, Daniel has now hosted seasonal interns on his farm for nine years.

 

41)  ROOM B 221 - The Fourfold Path to Healing:  Nutrition, Therapeutics, Movement and Meditation" – Beth Ingham, Whole Health Educator

Dr. Tom Cowan’s “The Fourfold Path to Healing” invites us into the understanding of Rudolf Steiner “the human being has four ‘bodies’ or spheres, and that human beings enjoy good health when these four spheres are in harmony or balance.”  They are The Physical Body (Nutrition); The Life-force Body (Therapeutics); The Emotional Body (Movement) and The Mental Body (Meditation).

 

42)  ROOM B 222 - Strategies for Growing and Harvesting Salad and Greens During Winter Months*** – Ryan Voiland, Red Fire Farm.

Greenhouses, varieties, planting dates, yields, tools and other factors involved in the successful growth of these crops will be discussed.  A power point presentation will be used to show images from Red Fire Farm where we grow about 20.000 sq. ft. (5 greenhouses) of winter greens each winter. This workshop is appropriate for all growers who have at least a basic understanding of vegetable growing.  On January 30^th there will be a NOFA sponsored tour of the Red Fire Farm greenhouses for those who want to take a first-hand look at these winter crops.

 

43)  ROOM B 223 – Getting Started:  Acquiring Land to Farm, Bob Bernstein, Land for Good.

Purchasing and leasing are two of the ways to acquire farmland.  Which is right for you?  Where do we find prospects?  How do we work with land linking services and landowners?  Are lands with agricultural or conservation easements options?  What about traditional versus non-traditional arrangements?  You will leave this workshop with answers to these questions and others that your bring.  This session is designed for people at different experience levels to learn from each other.

 

44)  ROOM B 317 - Nutrient Dense Crop Production Part 2 – Dan Kittredge, Executive Director of Remineralize the Earth.

The second of a two-session workshop on nutrient dense crops.  Open only to those who have attended Part 1 of this workshop.

 

45)  ROOM B 318 - Farm Risk: Awareness, Challenges, Tools and Strategies – John Berry

This workshop is suitable for any producer interested in how financial, market, human resource, production and environmental risk impacts ag production and marketing functions. This workshop is composed of group work, discussion, lecture and resource materials. We are very interactive so bring your stories, concerns and questions. Following 20 years of milking Jersey cows, raising pigs, making syrup and marketing timber and custom meats I now enjoy working in farm communities as an Extension Educator. I focus my multi-region expertise on ag marketing and risk management/business analysis topics.

 

46)  ROOM B 319 - Real Food Challenge: Campus Campaigns for Real Food,  Devon Ahearn, National Programs Coordinator, The Food Project

Across the country, students are rallying for real food on their college and university campuses, pushing their dining services to commit to 20% real food by 2020. Come learn about this national campaign, how we measure real food, and what students have done to change their campus food system.  This interactive workshop will serve as an introduction to the Real Food Challenge and is fit for all levels of expertise—from beginner to advanced.

 

47)  ROOM B 323 - Perennials for Everyday Use*** – Cathy Harragian, NOFA Accredited Land Care Provider and Landscaper for ten years.  Owner of Organic Garden Design

In this workshop the basics of organic planting and propagation of perennials will be covered.  A description of four settings and the perennials to plant in them will be covered.   For example plants for full sun and a dry setting is one type that will described.  A low cost planting design will be detailed.

 

48)  ROOM B410 - The Diversified Farm CSA – Julie Rawson, Many Hands Organic Farm and Sustainability Center.

With almost 30 years of trying almost everything to get by and make a living, I will discuss things like crop and animal selection, timing, marketing, labor, fertility, sustainability, late season and winter growing, and incorporating a non-profit venture into the farming mix.