The Massachusetts chapter of the Northeast Organic Farming Association. NOFA/Mass welcomes everyone who cares about food, where it comes from and how it’s grown

Growing Organically Since 1982

Events

Dr. Heather Darby, inspecting a hemp crop ready for harvest at the UVM research field.  Image by Monica Donovan for Heady Vermont. Big thanks to Heady Vermont for the use of this image! Read their great article on the UVM Hemp Research Project at headyvermont.com/high-hopes-for-hemp-at-the-university-of-vermont/cannabis
October 19, 2019 - 10:00am to 5:00pm
Eastfield Mall
1655 Boston Road
Springfield, MA

NOFA Members: $65 / Non-members: $90*

Hemp production is on the rise nationally, as is demand for locally sourced hemp-based products. With that in mind, Massachusetts farmers are diversifying their crop plans. Come learn how hemp fits into your farm. With its broad range of uses, hemp has tremendous potential for cultivation on a large scale as well as for home remedies and value added products. Join NOFA/Mass for this full-day intensive seminar to hear Dr. Heather Darby, lead agronomist on the UVM Industrial Hemp Research Program, present on hemp agronomy, strain genetics, transplant care, soil preparation, fertility needs, pest and disease management, and large scale production techniques. Keith Morris, of Willow Crossing Farm in VT, will focus on how to diversify with hemp and grow for CBD production. He will cover extracting CBD oil on the farm, proper harvest windows and ways to craft a high-quality finished product. Sarah Grubin, MDAR, will provide a thorough overview of the regulations around hemp production in Massachusetts including what farmers need to know to prepare their farms to grow this crop. Stay for a conversation with Marty Dagoberto, NOFA/Mass Policy Director, and other local activists about current advocacy to improve the hemp laws and regulations in Massachusetts and ways to take action.

October 27, 2019 - 1:00pm to 5:00pm
Alprilla Farm
94 John Wise Avenue
Essex, MA

NOFA Members: $40 / Non-members: $50

Ages 12 and under Free

Are you excited to learn more about the history and practice of fermenting your own fruit to make cider? For about 200 years it was the most common beverage in New England, until its popularity started to decline in the mid-1800s. By the mid-1900s the art and practice of making your own cider had all but vanished into memory.  Join us and our presenter Edgar Foudray for this great hands on experience. Attendees will take turns rinsing, grinding, pressing, pouring, bottling, and of course drinking fresh apple cider.  Our guide Edgar will provide all of the materials for the workshop, including the cider press and grinder, sanitation supplies, food-grade containers, cider fruit, and educational handouts.  Along the way Edgar will speak about the history of cider making in New England, what qualities to look for in the fruit to achieve a good quality finished product, and different approaches and techniques to making hard cider. Participants can bring their own clean bottles if they want to bring home a volume of juice and continue the fermentation process and enjoy their own hard cider. This event is great for people of all ages, so bring the whole family!

October 29, 2019 - 7:00pm to 8:00pm
Online Anywhere, MA

Free

Jim Schultz and his wife, Annie, own and operate Red Shirt Farm, a diversified, regenerative, no-till farm in western Massachusetts. They employ a wide range of regenerative techniques to grow vegetables, a small orchard, and pastured heritage chickens, turkeys, and pigs. Jim will discuss the critical importance of regenerative growing practices to address environmental challenges and mitigate our climate crisis and then provide specific techniques that can be implemented by small farmers, homesteaders and backyard gardeners. Jim will also touch on his Climate Battery, an innovative method for heating a high tunnel without the use of fossil fuels.

November 3, 2019 - 11:00am to 1:00pm
Lexington High School
251 Waltham Street
Lexington, MA

Fundraiser

We invite you to be part of a healthy and vibrant future in our state and beyond. As consumers and growers, together we can create landscapes that feed our communities and restore our environment.

JOIN the NOFA/Mass Team OR SPONSOR a member of the NOFA/Mass Team.

Handmade Boots
November 9, 2019 - 9:00am to 6:00pm
Montague Common Hall
34 Main Street
Montague, MA

NOFA Members: $90 / Non-members: $125*

Materials Fee: $65 CASH

Come learn how to make your own short boots from start to finish. Each participant will craft a pair of custom sized leather minimalist style ankle boots. These flat soled boots have no arch support, are very flexible like many barefoot shoes and are great for your next adventure. Our instructor Sarah Shields, will instruct us on the proper use of some simple hand tools during the process of making ‘Farm Shoes’; she says anyone can do it with a little strength (for punching holes) and patience (sewing).  Participants can choose their leather from the available materials, cut their own custom patterns, meet new people and unplug in a creative and relaxed environment. At the end of the day attendees leave with a custom pair handmade leather boots, suggestions for further sourcing of tools and materials, a template for the boots, and the skills to make more.

Full Moon Ghee and Hannah Jacobson-Hardy
December 10, 2019 - 6:00pm to 8:30pm
Franklin County Technical School
82 Industrial Blvd.
Turners Falls, MA

NOFA Members: $35/ Non-members: $45 (Full Scholarship Available)

Ghee (clarified butter) is a high heat, lactose-free cooking oil used for centuries to relieve digestive disorders, calm the nervous system, and promote overall vitality. Join NOFA/Mass for this hands on experience with our guide Hannah Jacobson-Hardy, founder of Full Moon Ghee. Hannah is a proponent for keeping healthy fats in our diets.  She explains, They are good for the brain and large intestine. They lubricate the joints. Ghee is cooling in the body and can help to heal heat conditions like ulcers and colitis. Good fats also help you absorb nutrients. We have a lot more cows than coconuts here, therefore ghee can be our local cooking oil of New England. After we transform butter into ghee, we'll take it one step further by infusing it with herbs and spices to make herbal ghee. Handouts, recipes, and taste tests provided! Each participant takes home a jar of what we make in class. Check out this great profile and recipe from Hannah Jacobson-Hardy in NOFA/Mass' Organic Food Guide.

Carey Gillam
January 11, 2020 (All day)
Worcester State University Worcester , MA

Variable

We at NOFA/Mass are thrilled to announce that our 2020 Winter Conference Keynote Presenter will be the award-winning journalist Carey Gillam! 

Gillam is a former senior correspondent for Reuter’s international news service and veteran journalist with over 25 years of experience covering American corporations and agribusiness. She specializes in biotech, pesticide development, and the environmental impacts of food production in the United States. Her articles appear regularly in The Guardian, the Huffington Post, Environmental Health News and the US Right to Know. 

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