NOFA/MOFGA Member - $100 General Public - $130
*add $10 for walk-ins
This all-day, hands-on workshop is ideal for the beginning cheesemaker. Using fresh grass-fed pastured milk from Upinngil farm, Cliff Hatch, veteran farmer and cheese artisan, will guide you through the process of making a number of simple cheese such as Camembert, Chevre, Brie, and Blue cheese. Along the way, we’ll talk about the process and history of cheese making and how different cheeses are made. With your palette sharpened and techniques honed, you’ll be ready to make your own artisanal cheese.
NOFA/MOFGA Member - $20
General Public - $24
Plants evolved a symbiotic relationship with soil life that gives them everything they need to thrive. This workshop will cover how to create the environment in your soil that can help this happen.
NOFA/MOFGA Member - $40 Non-member - $50
Smart forest management can help you move towards energy independence while also providing additional income. This woodlot management workshop is meant to empower owners of small woodlots to start a management program of their own.
David Cantieni will share his personal experience of living in the woods for the last 30 years and his journey of forest stewardship. He’ll discuss and demonstrate how to do a forest assessment, with emphasis on species diversity, canopy openness, aesthetics, wildlife habitat, and timber quality. David will dive into economic considerations of forest management including regional timber markets, selling cordwood, and more. There will also be discussion of scale-appropriate tools and technology to aid you in your forestry work.
NOFA/MOFGA Member - $75 Non-member - $95
High tunnels, hoop houses, and greenhouses are one of the best tools growers of the northeast have to significantly increase their production, maintain a year-round market, and boost their bottom line. With proper management, a high tunnel investment that can pay for itself in just one or two seasons. Presenters Andrew Mefferd and Michael Kilpatrick, both veteran organic farmers from Northeast have worked for years to optimize the use of this simple but powerful tool for other farmers.
Members: $79 (use code: carbon-conf-2016-nofa-ma-members)
Join us for an in-depth, inspiring conversation on carbon sequestration and learn what practical steps you can take to make a positive impact in your interactions with the landscape. From yards to farms to greenways to commons to gardens, how we treat our soils impacts the climate.
During this day-long program we will learn from many land care practitioners, including land managers, farmers, researchers and conservationists, what practices can return carbon to our soils and restore our landscapes.
Soil is alive. In fact, in one tablespoon of healthy soil there are more microorganisms than there are people on this planet. A highly functional, thriving soil has the capacity to store carbon, absorb water like a sponge and support a thriving landscape. For years we have viewed soil through its physical and chemical properties, yet now we are beginning to realize the crucial role of biology in soil function and health.
This year’s keynote speaker will be Paul Kaiser from Singing Frogs Farm in Sonoma County, CA. Paul and his wife Elizabeth have been successfully demonstrating how to produce high volume, high quality vegetables in an inspiring no-till system since 2007.
Smallholder farmers still produce over 70% of the world's food, many using sustainable and ancestral practices. Leah Penniman, activist-farmer at Soul Fire Farm, has worked with farmers in Haiti, Mexico, and Ghana to exchange ideas and mutual aid. What can we learn from those on the frontlines of the global food sovereignty movement? Join us for a conversation that explores agricultural best practices and policy priorities to move us toward a more just and sustainable food system.
NOFA/Mass Member - $120 (add $10 for walk-in) Non-member - $150 (add $10 for walk-in)
Ever wondered how you can make your own traditional prosciutto? Or sausage? Or maple-smoked bacon using local heritage pork raised on pasture?
This class, taught by Jake Levin, the “Roving Butcher”, will take you step-by-step from a live pig that was raised organically by Red Shirt Farm all the way to the delicious brined, smoked, cured, and stuffed end products that many know and love. Along the way, you’ll learn how to properly and humanely dispatch, break down, and butcher a whole animal and how to use all of those odd bits to make amazing value-added products that will impress your friends and family. You’ll also get to sample some delicious pork products made by Jake throughout the class.
NOFA/Mass Member - $35 (walk-in: $40) Non-member - $45 (walk-in: $50)
The health of ruminant animals is directly connected to the health of the pastures on which they graze and the supplemental hay they eat. But how do you know whether you’re pastures are healthy? And how can you tell whether the hay that you’re buying is of high quality? In this workshop, organic grass-based cattle farmer Matt Koziol will teach us how to “read” our pastures and the quality of our feed hay. Matt will walk us through how to take, interpret, and implement pasture soil tests to ensure we are making wise economic and ecological choices for our pastures. He’ll cover a variety of pasture improvement strategies and discuss how different organic amendments can be used to fortify the pasture biology.
Julie Rawson, owner of Many Hands Organic Farm, raises 100 broad breasted white turkeys for the Thanksgiving market - certified organic free range. The webinar will discuss the peculiarities of turkeys - including health needs different from chickens, and their famous personalities that a wise farmer will work with. The talk will cover: housing, systems for rotations with vegetables and other livestock/poultry, marketing, pricing, and more.
NOFA Member - $25 Non-member - $30 (add $5 for walk-in)
Doing right by your soil can be a substantial challenge on a small-acre intensive vegetable farm. In this workshop, Dorn Cox, co-founder of Farm Hack and Greenstart, will discuss ways to minimize soil disturbance and off-farm inputs for long-term soil health.
NOFA/Mass Member - $60 Non-member - $75
Silvopasture is an agroforestry practice that intentionally integrates the management of trees, forages, and grazing livestock to mimic a natural savannah ecosystem. This complex ecological system allows you and your farm to reap multiple benefits. Livestock benefit from reduced heat and cold stress and by having access to a greater diversity of grasses and fodder. The trees benefit from ample sunlight and available nutrients that are cycled through livestock. You, the farmer, benefit from the resilience of having multiple income streams and a beautiful landscape abounding with wildlife.
Join NOFA/Mass for our 4th Annual 5k run/walk “Organic to Nourish Our Soils and Ourselves.” This fun event helps raise money to support our important work! Together we can create landscapes that restore our environment and feed our communities. Our goal is 50 fundraisers and $25,000. Want to join us in the effort? Click on this link to sign up: http://bit.ly/soilsandselves
Questions? Contact Allison Beatty-Maynard at email@example.com
Join Dan Kaplan, Farm Manager of Brookfield Farm in Amherst, MA for an overview of the financial management of a diversified farm. Brookfield has been managing a 500-share CSA since 1994 when they started with 10 acres of leased land, not much debt, and not much money. The business has steadily grown into a sustainable agricultural and economic entity. The webinar will cover budgeting, financial reporting, and planning for capital development, using spreadsheets and quickbooks.
NOFA/Mass Member - $30 Non-member - $38
Most organic and ecological farmers already know the virtues of cover crops, like weed control, nutrient retention, and better soil tilth. But the utility of a cover crop ultimately comes down to the details: when and what to plant, how to incorporate the seed, how and when to terminate the crop, and where it fits best into your crop rotation.
NOFA/Mass Member - $65 Non-member - $80
Do you raise your own pigs, goats, sheep? Want to gain independence from the slaughterhouse while learning how to humanely and skillfully harvest your own livestock? Come learn with The Roving Butcher, aka Jake Levin, as he leads us through whole hog processing. Starting with dispatching, bleeding, scalding, evisceration, Jake will then break down the pig into various pork cuts along with your help. He will also share tips and tricks on how to use the odd bits and respectfully make best use of the entire animal.
You shouldn’t have to struggle with selling your product or communicating with your customers. Join farmer and marketer Michael Kilpatrick who will share simple principles, tips, and techniques to connect with your customers and sell more product. Michael will talk about the power of developing your farm story and branding your farm, figuring out who your customer is, and connecting with them through simple social media strategies.
NOFA/Mass Member - $35 Non-member - $45 (Member walk-in: $40 Non-member walk-in: $50)
How can you improve your pastures and soils while also increasing the size of your herd?
Rotational grazing is a system that mimics the ecology of natural grasslands. By rotating large herds through fenced off portions of your pastures, your cattle will eat more tender grass, gain more weight faster, AND sequester considerable amounts of carbon in the soil. But to accomplish these goals requires a well-designed plan.
NOFA/Mass Member - $30 (Walk-In cost - $35) Non-member - $36 (Walk-in cost - $41)
As the harvest becomes more bountiful, it is time to think about how to preserve summer in jars. This hands-on workshop will focus on lacto-fermentation including sauerkraut, pickles, dilly beans and salsa, all of which will be made with fresh garden produce. During the workshop, attendees will learn the science and health benefits of lacto-fermentation, a process using beneficial microorganisms to preserve and enhance the nutritional value of vegetables. Everyone will have an opportunity to engage in this hands-on workshop by selecting ingredients, weighing, chopping, mixing, preparing jars and packing them. Learn how to fill your own pantry with delicious and nutritious lacto-fermented vegetables so you can enjoy summer all year long! All participants will come away with a beautiful jar filled with kraut or pickles of their own making.
NOFA/Mass Member - $30 (walk-in $35) Non-member - $38 (walk-in $43)
In this workshop, Julie Rawson and Jack Kittredge will show participants two ages of meat birds, two ages of layers, and brand new turkeys. Participants will learn about the management of these different types of poultry and their relationships to each other, the vegetable (2 acres) and fruit (1 acre) operation, and to the farm’s 8 pigs and 2 cows on this tightly organized and rotated farm system. They will discuss the role and opportunities available with poultry in Soil Carbon Restoration. The workshop covers feed, housing, pasturing, rotations with crops, sprouted grains, brooding, marketing, and finances.
Beginning Farmer Program
We can help with your Organic Certification
Organic lawns for homeowners
Read our Soil Carbon Restoration white paper
Save the date August 11-13, 2017 Hampshire College