WINTER CONFERENCE
High Mowing Organic Seeds
31ST ANNUAL
Mimi Arnstein, Wellspring Farm
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GENERATIONS of
Innovation
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70+ workshops, TED-inspired talks, roundtables, & celebration for commercial growers, gardeners, homesteaders, and organic consumers.
Return Service Requested
NOFA
Vermont PO Box 697 Richmond, VT 05477
Non-Profit Org. US Postage PAID Permit No. 37 Richmond, VT
WELCOME
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NOFA-V T
Winter Conference!
CONTENTS Highlights for 2013 . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Friday Intensives . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Weekend Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . 3 NOFAvore Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Weekend Activities . . . . . . . . . . . . . . . . . . . . . . . . . . 4 During Lunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Saturday Evening Events . . . . . . . . . . . . . . . . . . . . 5 Saturday Workshops . . . . . . . . . . . . . . . . . . . . . . . . 6 Sunday Workshops . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Featured Workshop Tracks . . . . . . . . . . . . . . . . . . 8 Our Exhibitors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Children at the Conference . . . . . . . . . . . . . . . . . 9 Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Map & Directions. . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 The Details. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Sponsors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . back
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The NOFA Vermont Winter Conference is a highlight of the winter for Vermont’s local food growers and consumers. Please join us - and 1,500 of your fellow local food enthusiasts - for three days of learning, inspiration, good food, and great conversation. This year’s conference theme, Generations of Innovation, will highlight both the innovative work of our most beloved food producers and the younger farmers, gardeners, and homesteaders who continue the work of those who’ve plowed the way. This theme will be embedded throughout the conference as we honor their collective stories and lessons learned. Use this brochure as a guide, and visit our conference website at www.nofavt.org/conference to dig deeper into our event offerings. We hope to see you there!
Olga Boshart Moriarty NOFA Vermont Winter Conference Coordinator
Enid Wonnacott NOFA Vermont Executive Director
NOFA Vermont · 802-434-4122 · info@nofavt.org · www.nofavt.org
HIGHLIGHTS FOR 2013 Saturday’s Keynote: Clara Coleman “Back to My Roots, Forward to the Next Generation” Clara Coleman, daughter of beloved farming pioneer Eliot Coleman, describes her journey from reluctant protégé to a next generation four-season farmer, farm consultant, farm speaker and enthusiast. Clara will share examples that helped her persevere and acknowledge the inherent challenges and uncertainties of the farming lifestyle, and continue the legacy of innovation through the inspired process of creatively farming.
Community Art Project Renowned local artist Bonnie Acker will facilitate the creation of a community art project celebrating the energy, power, and vitality of Vermont’s local foods system. Look for the art materials to add your unique touch to this group activity.
Sunday’s Featured Speakers Inspired by the TEDTalks format of brief but excellent presentations on “ideas worth spreading,” we’re excited to replace Sunday’s keynote address with a series of shorter talks. Join us for a dynamic and motivating session with four food system innovators. Visit www.nofavt.org/conference to learn more about our featured speakers, and visit www.ted.com for more information about TEDTalks.
Joe Bossen owns Vermont Bean Crafters Company, a conduit for VT-grown organic grains, beans, and vegetables into institutions across Vermont and New England.
Laura Brown-Lavoie is an award-winning spoken word poet and an urban farmer, growing food on two vacant lots in Providence, RI.
New Farmer Coaching Sessions Meet with UVM Extension business planning experts to help identify and meet your priorities for growing your new farm business. See page 4 for details.
Buddy Badges Sean Buchanan is the Business Development Manager for Black River Produce, a local produce and specialty foods distributor that supports local growers, producers, and small businesses that focus on building Vermont’s agricultural community.
Scout Proft is a CSA farmer & poultry producer at Someday Farm in Dorset, VT, and a NOFA Vermont Farm to Community mentor.
New this year, receive a numbered “buddy badge” at registration. Throughout the weekend, look for someone with the matching number. When you find it, grab your new “buddy” by the hand and dash off to the registration area on the 1st floor of the Davis Center, where you’ll find a pair of matching prizes for you!
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FRIDAY INTENSIVES Friday, February 15 Prices include a catered lunch. Pre-registration is required. Visit www.nofavt.org/conference for details.
Improving Blueberry Yields & Longevity o t .BJO 4USFFU -BOEJOH $45 members; $60 non-members The profitability of blueberries depends on site selection, cultivar selection and specific cultural practices. This workshop for the intermediate blueberry grower will provide the most current research on dealing with soil and nutrient issues, establishing and renewing plants, pruning, controlling weeds, disease and insects, including our biggest threat, Drosophila. There will be time to troubleshoot with this expert panel of researchers and growers. Presenters: David Handley, University of Maine Cooperative Extension. Laura McDermott, Cornell Cooperative. Helen Whybrow, Knoll Farm, Fayston VT.
Increasing Strawberry Profits o t .BJO 4USFFU -BOEJOH $45 members; $60 non-members This intermediate-level workshop will provide important organic and IPM approaches to help you deepen your understanding of this sensitive crop. Presenters will outline water and nutrient management, soil prep, varieties, mulching, and pest, disease and weed control strategies in relation to matted row and annual culture systems. Presenters will briefly discuss high tunnel production. Bring questions and go in-depth with the challenges of strawberry production. Presenters: David Handley, University of Maine Cooperative Extension. Laura McDermott, Cornell
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Friday Intensives will take place on the waterfront in downtown Burlington, most at Main Street Landing. “Stretching Your Meat Dollar� will take place at the ECHO Center.
Attend both berry workshops for the discounted price of $80 for members or $95 for non-members. Cooperative Extension. David Marchant, River Berry Farm, Fairfax VT. Jake Guest, Killdeer Farm, Norwich VT.
Farming for Resiliency in a Changing Climate o t .BJO 4USFFU -BOEJOH $75 members; $90 non-members Climate change is bringing new challenges to farmers. Presenters will share strategies for building soil resiliency, managing weeds, enhancing crop adaptability, and using perennial crops to improve buffers on flood plains and in riparian zones. Participants will apply the new information in an interactive whole-farm planning exercise. Presenters: Dr. Lewis Ziska, USDA Agricultural Research Service. Dr. Lesley-Ann Dupigny-Giroux, VT State Climatologist and Professor of Geography. Brandon Angrisani, Restoration Agriculture Institute. Justin Kenney, National Resource Conservation Service. Bill Hegman, Middlebury College. Elizabeth Brownlee, UVM Field Naturalist Program. Facilitated by Lynda Prim, NOFA-VT Vegetable & Fruit Technical Assistance Coordinator. This workshop has been made possible by the High Meadows Fund and is based upon work supported by USDA/NIFA under award number 2010-49200-6201.
Stretching Your Meat Dollar o t &$)0 $FOUFS $95 members; $110 non-members How do you economically stretch your meat consumption and not skimp on quality or taste? Homemade broth, roasts, and endless ideas for leftovers await you at this intensive workshop on cooking meat – including grilling, roasting and braising demonstrations. Learn how to use fat in the kitchen and enjoy those lesser known (nutrient-dense) delicacies, organs! Be prepared to sample all day and stand outside for a grilling demo. Presenter: Shannon Hayes, Sap Bush Hollow Farm. This workshop has been made possible in part by the Weston A. Price Foundation and the Forrest and Frances Lattner Foundation.
Fermenting the Harvest o t .BJO 4USFFU -BOEJOH $75 members; $90 non-members Take a look at the historical role fermented foods have played in various cultures. A series of demos will show you how to make sauerkraut and kimchi, fruit sodas, yogurt, fromage blanc, and hard cider, then learn about the microbial processes that make many fermented foods safe, healthy and delicious. For beginner to intermediate fermentation enthusiasts. Presenters: Dr. Robert Luby, Burlington VT. David Buchanan, Portland ME. Andrea Chesman, Ripton VT. Caroline Homan, City Market/Onion River Coop, Burlington VT. Jason Frishman, Folk Foods, Burlington VT. Lindsay Harris, Family Cow Farmstand, Hinesburg VT.
WEEKEND SCHEDULE
photo by Gabrielle Kammerer
7:00–8:00 am 8:00 am
Exhibitors’ Fair Set-up
9:00–10:30 am
Opening Remarks, Song, Featured Speakers, and Jack Cook Award Presentation Saturday: Clara Coleman Sunday: TED-style talks
10:45 am–12:00 pm 12:00–2:00 pm
Workshop Session I
2:15–3:30 pm 3:45–5:00 pm 5:15–6:30 pm
Workshop Session II
Registration & Exhibitors' Fair open; refreshments available
Mid-day Activities (see page 4) Lunch: 12:00–2:00 Roundtables & Networking: 1:00–2:00 Workshop Session III Saturday: Mixer with Exhibitors, Poster Session, & Seed Swap Sunday: Ice Cream Social
6:30–10:00 pm
NOFAVORE DINNER SATURDAY, FEBRUARY 16 6:30–10:00 PM DAVIS CENTER, 4TH FLOOR
Saturday: NOFAvore Dinner and Dance
EǑODȺ Bob Wagner is a Burlington, VT based singer, songwriter and guitar slinger. For the past two years he has acted as the band leader for the Hug Your Farmer shows; concerts that raise money and awareness for agricultural initiatives in Vermont. The Bob Wagner Band always delivers a fired-up mix that’s bound to keep you moving.
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WEEKEND ACTIVITIES
New Farmer Coaching
Health Screening
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Are you a new or aspiring farmer looking for land, capital, skill development or business planning advice? Attend a one-on-one coaching session with a Vermont New Farmer Project consultant to identify steps you can take to meet your priorities. Space is limited; please visit www.nofavt.org/conference to sign up. The VT New Farmer Project is a collaboration between UVM Extension, NOFA-VT, the Intervale Center, Vital Communities, RAFFL, & AALV, with funding from the USDA Beginning Farmer & Rancher Development Program.
Free health screenings and health access surveys will be offered by a partnership of the University of Vermont College of Nursing and Health Sciences, the Vermont Farm Health Task Force, and Fletcher Allen Health Care. The free screening booth will focus on non-fasting cholesterol, blood pressure readings, and hopefully, private skin cancer risk screenings. The booth will be staffed by nursing students from the Department of Nursing at UVM.
Exhibitors’ Fair Your one-stop shop for books, crafts, tools, and informative & technical materials from over 65 agricultural businesses and conference sponsors. (Please note: Most exhibitors cannot accept credit cards. Cash machines are located throughout campus, including the first floor of the Davis Center.) Check out the exhibitors on page 8 and visit www.nofavt.org/conference for the most up-to-date list.
photo by Elizabeth Ferry
4BUVSEBZ AM–7:00PM 4VOEBZ AM–4:00PM %BWJT $FOUFS OE 'MPPS
DURING LUNCH Farmer-to-Farmer Roundtables
Networking Sessions
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Gather with fellow farmers for a facilitated roundtable discussion.
t Saturday - Beginning Farmers: Discuss challenges and resources with fellow beginning farmers, NOFA-VT, & the National Young Farmers’ Coalition. t Sunday - Community Gardeners: Meet other organizers, share stories, and learn about grant opportunities with the Vermont Community Garden Network.
Saturday: t Farmer Strategies for Serving LimitedIncome Customers t Field Irrigation for Commercial Growers t Current Issues and Legislation in Federal Agriculture and Food Policy Sunday: t Pest Report 2012 t Greenhouse Irrigation for Commercial Growers t Current Issues and Legislation in Vermont State Agriculture and Food Policy
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Social Action Zone o t %BWJT $FOUFS UI 'MPPS Come learn about the important work being done by many of Vermont’s most effective advocacy organizations. Find out how you can get involved today in tackling critical issues – climate change, food system security, renewable energy, hunger, consumer rights, workers’ justice and more. There is a lot of work to be done. We can do it – together!
SATURDAY EVENING EVENTS
Conference Mixer with the Exhibitors 5:15–6:30 &YIJCJUPS T )BMM %BWJT $FOUFS OE 'MPPS Join us to enjoy light refreshments, local wine and beer selections, and good conversation with our exhibitors. Reception food hosted by our friends at Sugarsnap Catering. Cash bar.
Poster Session Reception 5:15–6:30 (SBOE .BQMF #BMMSPPN %BWJT $FOUFS UI 'MPPS You are invited to view an exhibit that highlights the current work in food systems and sustainable agriculture at the University of Vermont. This will be a great opportunity to learn more about the work that is being done in the state by our land grant university. The exhibit will feature posters that present the research, education, and outreach of UVM faculty and research students. Cash bar.
NOFAvore Dinner and Dance Party o QN t (SBOE .BQMF #BMMSPPN %BWJT $FOUFS UI 'MPPS $20 Dinner & dance; cash bar. $5-10 suggested donation for the dance only, starting at 7:30. Do you wish you had more time to chat with your favorite presenters and catch up with your NOFA Vermont friends? Then head upstairs to the NOFAvore dinner for a fantastic locally-sourced meal, and music and dancing with Bob Wagner & Friends. Learn more about dinner on page 10.
Film Screening: Now, Forager 8:00–9:30 %BWJT $FOUFS UI 'MPPS
5:15–7:15 0VUTJEF UIF /0'"WPSF EJOOFS %BWJT $FOUFS UI 'MPPS
Free to conference attendees.
Image from Now, Forager
Down the hall from the dance party is a screening Now, Forager, a film about love and fungi. Lucien and Regina are foragers - they gather wild mushrooms and sell them to New York restaurants. They live simply, according to the seasons. When Regina seeks more stability, their marriage is put to a test. A food lovers’ film.
2nd Annual NOFA-VT Seed Swap
Do you want to expand the biodiversity of your farm or garden? Do you have questions about seedsaving techniques, or have a story about your favorite heirloom variety? Many seeds will be available to trade at our 2nd annual Seed Swap and a seed “expert� from High Mowing Organic Seeds will be available to field all your inquiries. Please bring your clearly labeled seeds to share. We will provide packets to take your swapped seeds home in. Hosted by our friends at High Mowing Seeds.
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SATURDAY WORKSHOPS Growing Fruit Simplified
Lee Reich
Homestead Resiliency: Principles in Practice
Ben Falk
No Till Vegetable Gardening
Lee Reich
Pastured Chicken: Spring to Fall
Bay Hammond
The Art of Home Gardening (Bring a photo of your garden!)
Ellen Ecker Ogden
! Keeping Four-Season Farming in the Family
Eliot Coleman, Clara Coleman
Odd Crops, New Money: Sweet Potato, Ginger Root & Kiwi Berries
Jack Manix
Advanced Garlic Production, Harvest and Storage (double session)
Crystal Stewart, David Stern, Howard Prussack
! An Open-Source Approach to Tool Development for Resilient Farming
Dorn Cox
Going Bio-Extensive
Anne and Eric Nordell
Growing Oilseeds for Food and Fuel
Heather Darby, Hannah Harwood
Guardian Plants: The Ultimate Trojan Horse of Pest Management
Margaret Skinner, Jack Manix, Lori King
h Native Pollinators and Vermont's Food System
Taylor Ricketts
Scaling Your Vegetable Production to Meet Demand
Joey Klein, David Marchant, Joe Tisbert
! Taking Your High Tunnel to the Next Level (double session)
Adam Montri, Corie Pierce
The New Horse-Powered Farm
Stephen Leslie
Localizing the Egg
Jake Claro, Eric Rozendaal, Hugo Gervais, John Cleary
Ducks: Raising and Processing for Market
Gina Simmons, Ryan Wilson
From Pastime to Profession: Making the Transition to a Commercial Goat Dairy
Carol Delaney
Marketing Local & Organic for Farmers
Nicole Fenton, Nicole Dehne
Show Me the Money: Funding Farm Innovations
Deb Heleba, Kevin Lehman
Understanding Labor Laws for Beginning and Mentor Farms
Kenneth Miller, Esq., Christy Asbee, Esq.
Vermont's Right to Know GMOs
Dave Rogers
Farm to Institution Forum (double session)
Abbie Nelson, Erin Buckwalter, Michael Rozyne
Food Co-ops: Helping Make Healthy, Local Food More Accessible
Bonnie Hudspeth, Micha Josephy
Slow Democracy: Skills for Success in Community Change
Susan Clark
Vermont Farm Resilience in a Changing Climate
Rachel Schattman, Becky Maden, Vern Grubinger
The Farm as a Classroom
Kat Radune, Amy Crank, Caitlin Lorenc
! Using the Food System to Cultivate an Integrated High School Curriculum Tom Sabo, Lydia Herrick, Colleen Purcell
Lisa Holderness, Liz Kenton, Ali Zipparo, Alexa Jo Kayhart
Sourdough Success in Home Baking
Phil Merrick
Herbs for Immunity and Winter Wellness
Brittany Wood Nickerson
The Many Methods of Food Preservation
Andrea Chesman
The Wild World of Mushrooms
Ari Rockland Miller, Jenna Antonino DiMare
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Localvore
Youth Engagement through Entrepreneurship
Commercial Crop
Markey Read
Farm-based Education
Backyard Intensive Gardening & Extended Seasons
Community Food Systems
Lisa McCrory, Steven Herbert
Business/Policy
An Introduction to Dowsing and its Use in Agriculture
Commercial Livestock
Presenters Homesteader & Gardener
Workshop
SUNDAY WORKSHOPS Apitherapy: Health and Healing From The Hive
Ross Conrad
¸ Dirt! Strategies for Building Good Soil
Noah Fishman, Dr. Wendy Sue Harper
Planning the Garden for the Winter Pantry
Julie Rubaud
Selecting and Growing Tomatoes for the Kitchen
Ann Hazelrigg, Julie Rubaud
Basic Veterinary Procedures (double session)
Annemarie Yoder, Samuel Yoder
Micro Dairies: The Future of Sustainable Dairy Production
Delilah Griswold, Steve Judge
Season Extension Grazing
Bruce Hennessey
Pastured Pork: Making it Work On Your Farm
Bruce Hennessey
Farming Without Fossil Fuels: Humans, Animals, and Systems
Kenneth Mulder
! Making Organic Even Better: Nutrient Dense Crops (double session) ! Efficiency Improvements for CSA Systems (double session)
Jerry Brunetti, Heather Darby, Jack Lazor
! Grow and Sell Shiitake Mushrooms
Ben Waterman
Growing and Processing Oats for Human Consumption
Jack Lazor
Growing Hops in the Northeast
Heather Darby, Mark Magiera, Rosalie Madden
h Postharvest Storage: Paths to Efficiency, Quality and Profit
Chris Callahan Erin Shea
Is Organic Sustainable?
Grace Gershuny
Farmland Access & Acquisition: 3 Ways to Secure Affordable, Long-Term Tenure
Jon Ramsay, Ben Waterman, Greg Cox, Mark Fasching
h Shaping Vermont Food System Research Priorities
Jane Kolodinsky, Erin Roche
Value-Added Processing for the Commercial Farmer, Homesteader and Market Gardener (double session)
Elena Gustavson, Robin Morris, George Keener, Londa Nwadike, Peter Hingston, Bill Suhr
A View from Inside Big Food (and What it Will Take to Change It)
Helene York
¸ Beyond the Backyard: Starting a Community Garden Project
Khris Flack, Bonnie Hooper
Vermont Food Hubs – Emerging Drivers in Transforming our Food System
Victoria Foster, Katherine Sims, Robin Morris, Daniel Stein, Hans Estrin, Elena Gustavson, Sona Desai
¸ Grow It: Garden Organizer Training Session (double session)
Betsy Johnson, Charlie Nardozzi, Noah Fishman, Jess Hyman, Burlington School Food Project staff
h Increasing Access for Food Insecure Vermonters
Erin Buckwalter, Dorigen Keeney, Richard Berkfield, Linda Berlin Monica Pless, Brooke Decker
¸ Growing School Food Year ‘Round to Build Community and Curriculum
Steve Colangeli
Making Safety Fun: Activities, Resources, & Lessons on Youth Farm Safety Education
Kristen C. Mullins
Cooking from the Root Cellar
Clotilde Hyrshko
Lacto-Fermented Mason Jar Pickles, Salsas, and Chutneys
Caroline Homan
Connections
Featured Tracks: Advanced Commercial h UVM Food Systems Solutions See page 8 for more information about our featured tracks.
¸ Community & School Garden Series
Farm-based Localvore Education
Lessons from the Cuban Food System
Community Food Systems
Mark Cannella Business/Policy
Advanced Farm Financial Analyses h Immigration Policy, H2A, and the Immigrant Vermont Dairy Worker
Commercial Crop
Jean-Paul Courtens, Jody Bullyot
Commercial Livestock
Presenters Homesteader & Gardener
Workshop
! Innovation
Workshop schedule subject to change; visit www.nofavt.org/conference for workshop descriptions and the most up-to-date listing.
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FEATURED WORKSHOP TRACKS h UVM Food Systems Solutions
Advanced Commercial Guardian Plants: The Ultimate Trojan Horse of Pest Management
Sat
Advanced Garlic Production, Harvest & Storage
Sat
Taking Your High Tunnel to the Next Level
Sat
Advanced Farm Financial Analyses
Sun
Making Organic Even Better: Nutrient Dense Crops
Sun
Efficiency Improvements for CSA Systems
Sun
!
Innovation
Native Pollinators and Vermont’s Food System
Sat
Increasing Access for Food Insecure Vermonters
Sun
Postharvest Storage: Paths to Efficiency, Quality & Profit
Sun
Immigration Policy, H2A & the Immigrant VT Dairy Worker
Sun
Shaping Vermont Food System Research Priorities
Sun
¸ Community & School Garden Series Beyond the Backyard: Starting a Community Garden Project
Sun
Dirt! Strategies for Building Good Soil
Sun
An Open Source Approach to Tool Development for Resilient Farming
Sat
Grow It: Garden Organizer Training Session
Sun
Taking Your High Tunnel to the Next Level
Sat
Sun
Using the Food System to Cultivate an Integrated High School Curriculum
Growing School Food Year ‘Round to Build Community and Curriculum Connections
Sat
Grow and Sell Shiitake Mushrooms
Sun
Efficiency Improvements for CSA Systems
Sun
Making Organic Even Better: Nutrient Dense Crops
Sun
Advanced Commercial workshops are intended for commercial producers who already have experience in the topic area. Many of these workshops are double sessions. Innovation track workshops feature the bright ideas of our food system pioneers.
The University of Vermont Food Systems Initiative values research that has direct and positive impacts on the community it serves and beyond. These workshops demonstrate areas in which research will or has tangibly impacted our modern food system. The Community & School Garden Workshop Series is designed for garden organizers and educators with a focus on community-based food production. It is sponsored by the Vermont Community Garden Network (formerly Friends of Burlington Gardens), with support from TD Bank. Visit www.VTGardenNetwork.org for more information about the network.
OUR EXHIBITORS t American Society of Dowsers t Chelsea Green t City Market t Cooperative Fund of New England t Dancing Bee Gardens t Efficiency Vermont t eOrganic t Frontier t Gardener’s Supply t Got Weeds? t Green Mountain College t High Mowing Organic Seeds t Horizon Organic t Horticultural
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t t t t t t t t
t t t
Professionals Intervale Center Johnny’s Selected Seeds Kreher Enterprise Lancaster Ag Products Migrant Justice National Young Farmer’s Coalition Neighboring Food Co-op Association Northern Organic Vegetable Improvement Collaborative Organic Valley People’s United Bank Purple Mountain Organics
t Scythe Supply t Singing Spindle Spinnery t Sodexo t Sterling College t SunCommon t TD Bank t The Carrot Project t The Farmhouse Group t The Weston A. Price Foundation t Tierra Farm t Two Bad Cats, LLC t USDA NASS New England t USDA NRCS t USDA Risk Management Agency
t UVM Center for Sustainable Agriculture t UVM Extension New Farmer Project t UVM Food Systems Spire t Vermont Agency of Agriculture, Food & Markets t Vermont Association of Conservation Districts t Vermont Coffee Co. t Vermont Community Garden Network t Vermont Community Loan Fund t Vermont Land Trust
t Vermont Organic Farmers t Vermont SARE t Vermont’s Local Banquet t VT Farm Viability Program t VT FEED (Food Education Every Day) t VT Rebates for Roll Bars Program, UVM Extension t Wellscroft Fence Systems, LLC t Yankee Farm Credit t Yestermorrow Design/ Build School *As of 12/17/12; visit www.nofavt.org for the most up-to-date list.
We are always excited to welcome the next generation of farmers, gardeners, and food lovers at the conference! Children may accompany their parents to the main conference or register for the Children’s Conference, held this year on the UVM campus. This year we will also be offering childcare for younger children during conference workshops.
CHILDREN AT THE
CONFERENCE
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The Davis Center’s Livak Ballroom will come alive with stories, singalongs, art projects, guided movement, lunchtime parades, feathery friends and bike-powered blenders. Kids will join their parents for lunch, then move off campus for a field trip each afternoon. The Saturday field trip to ECHO Lake Aquarium and Science Center will educate and delight about the Ecology, Culture, History, and Opportunity for stewardship in the Lake Champlain Basin and beyond. Kids are active learners at ECHO as they explore more than 70 live species of animals and more than 100 interactive exhibits. On the Sunday field trip to the Flynn Center for Performing Arts, a professional teaching artist will engage kids in an afternoon of creative capers that bring local food systems to life. This special outing is designed to dynamically deepen your child’s connections with science, ecosystems, life cycles of plants and more. Included in the cost of registration: t Creative activities in the Livak Ballroom t Transportation to ECHO Center (Saturday) and the Flynn (Sunday) t Entrance to ECHO Center (Saturday) and programming at the Flynn (Sunday). t Snacks
Registration is $30/child/day Visit www.nofavt.org for more information and to register!
$IJMEDBSF t "HFT o If there’s enough interest, we will offer a supervised childcare option for children aged 2–5. Childcare is by drop-off only, and available only during workshop sessions. It is not intended as all-day care. Workshops are 75 minutes, and parents will be charged by the workshop session. Available on first come, first serve basis. Maximum number of children allowed in the room will be 10. If you are interested in childcare as a service, please indicate when you register. (This does not obligate you or reserve a space, only allows us to gauge the level of interest.) Cost per 75 minute workshop session: $10 for first child, $5 for each addition child from the same family. Visit the conference website (www.nofavt.org/conference) for updated information regarding this service.
photo by Elizabeth Ferry
Lunch is not included in the registration cost. Children are welcome to join adults for lunch at the Children’s price of $10. Of course, you’re also welcome to pack a bag lunch for your kids!
photo by Elizabeth Ferry
Please welcome the Children’s Conference to the University of Vermont campus!
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MEALS
Sharing meals together is one of the highlights of the conference and a wonderful time to connect with your fellow conference-goers. We invite you to join us for lunch each day, as well as for dinner on Saturday night, and ice cream on Sunday!
Snacks and Refreshments
Saturday NOFAvore Dinner
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Our refreshment table, stocked with local bread, cheese, and other treats, will be located adjacent to the Exhibitors’ Fair. Vermont Coffee Company will be serving coffee throughout the weekend.
After a long day of learning and inspiration, join your fellow NOFAvores for a delicious local meal prepared by UVM Sodexo. Discuss your favorite workshops and kick back to enjoy a hearty meal with the best company in town.
Lunch %BWJT $FOUFS UI 'MPPS BEVMU DIJME GSFF GPS DIJMESFO VOEFS TJY Each day we will offer a locally-sourced lunch prepared by UVM Sodexo. The meal includes your choice of entrees, salad, and dessert. Vegetarian, vegan, dairy-free, and gluten-free options will be available. Our lunches sell out each year, so please don’t wait until conference day to purchase! Other options to purchase lunch on campus are limited, especially on Sunday. Visit the NOFA website for more information. You may also bring your own bagged lunch and join us in the dining room.
photo by Gabrielle Kammerer
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Sourcing and recipe planning are underway, so stay tuned to the website to see the multitude of flavors and farms that will appear on this year’s menu. Don’t forget to save room for Cookie Love cookies and Strafford Organic ice cream!
Sunday Ice Cream Social 4VOEBZ t %BWJT $FOUFS TU 'MPPS Free to conference attendees Join us to mark the end of the conference with this favorite tradition, featuring the inimitable ice cream from our friends at Strafford Organic Creamery.
We are excited to again present the Winter Conference at the University of Vermont in Burlington, VT. The Davis Center will serve as the main hub of the conference, hosting our registration, keynotes, exhibitors, lunch, and more.
MAP & DIRECTIONS
Parking in the Given and Jeffords parking lots is a short (2-3 minute) walk along a pedestrian pathway from the Davis Center. Workshops will take place in nearby conference buildings. Please be prepared to walk.
PLEASE NOTE: All Friday seminars take place on the waterfront in downtown Burlington. Please see page 2 and visit www.nofavt.org for details and directions.
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To park from I-89, bear right onto East Ave.
To park from Rt 7 & downtown, turn right on Spear Street & follow curve to cross Rt 2.
Ê
Jeffords Lot
Ê
Given Lot
To park at the University of Vermont:
Entrance to Davis Ce nter
Pe d pa estri thw an ay
Dav
is C
ent
er
To Workshops
To Route 7, Waterfront, & Downtown
From I-89 North or South: Take Exit 14W. Proceed west on Route 2 (Williston Road, which becomes Main Street), bearing right onto East Avenue after the Sheraton hotel. Take the next left onto Carrigan Drive and follow signs to parking lots. From Route 7 & downtown: Enter Burlington from either direction. Turn onto Main Street (Route 2 East), and proceed uphill to a right turn on Spear Street. Immediately merge left. Get into the center lane to cross Route 2/Main Street. You are now on East Avenue. Take the next left onto Carrigan Drive and follow signs to parking lots. GPS Location: 63 Carrigan Drive, Burlington, VT
11
Registration
THE DETAILS
THERE IS NO EARLY-BIRD REGISTRATION THIS YEAR. Please pre-register by February 4 to receive the lower pre-registration price. Walk-in registration will also be available. NOFA members receive a discount—use the registration form to become a member and attend at the lower rate. Please check in at the Davis Center prior to attending workshops.
Location The Winter Conference will take place at the University of Vermont campus in Burlington, VT. The Davis Center will serve as the main “hub” of the conference. Free, ample parking is available adjacent (and within walking distance) to the Davis Center in the Jeffords and Given parking lots. Friday Intensives will take place at Main Street Landing and Echo Center on the waterfront in Burlington. Paid parking is within close proximity. Please visit www.nofavt.org for more details and directions.
Lodging & Rides We have rooms blocked at two local hotels: the Best Western and the Doubletree. Make a weekend out of it! To book your rooms online, visit www.nofavt.org. The Best Western’s rate of $79.00 per night is available until February 1st; call 1-800-371-1125 and ask for the “negotiated rate for the NOFA-VT conference.” The Doubletree’s rate of $94.00 per night is available until January 14th; call 802-658-0250. If you live in the greater Burlington area and would be willing to host conference-goers over the weekend, please visit our homeshare blog at www.nofavt.org/conference. Please note: we offer this homeshare blog as a service to our conference attendees and take no responsibility for its content. To coordinate ridesharing, please visit www.ridebuzz.org and search for "NOFA" under "Group Rideshare."
Volunteering Volunteering is a great way to save money and contribute to the winter conference. Volunteers work a maximum of two hours and receive a $15 discount. Please contact the NOFA Vermont office at 802-434-4122 or info@nofavt.org prior to February 1 to take advantage of this opportunity.
12
Scholarships While attendance rises and conference-related expenses increase, NOFA Vermont is making every effort to keep rates affordable. There are two potential scholarship opportunities available (limit one/attendee): 1. New Farmer Scholarship (for farmers with up to 10 years of experience) 2. NOFA General Winter Conference Scholarship The scholarships vary in their restrictions and offerings. Please visit the NOFA -VT website at www.nofavt.org to download an application, or call the office for more information. Scholarships do not cover the cost of meals. The New Farmer Scholarship is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-30510. The deadline to apply for scholarships is January 24th, 2013. If you are able, please help send a NOFA member to the conference who would otherwise not be able to attend. Your donation is tax-deductible and can be made on the registration form.
Children The Children’s Conference moves to the UVM campus this year! Pre-registration is required for the Children’s Conference. We will also be offering childcare for children aged 2-5. Please see page 9 for details.
Registration Refunds We appreciate your support of our annual conference! NOFA Vermont will reimburse 75% of your registration fee until February 1. After February 1, there is a 50% reimbursement, less meal costs and credit card fees. Refund requests must be made in writing. Refund checks will be sent out two weeks after the conference.
REGISTRATION FORM • [OR REGISTER ONLINE AT WWW.NOFAVT.ORG] To register additional attendees, please copy or download another form. Clip and mail by February 4. Name (1):
Name (2):
Farm/Business: Address:
Email:
City/State/Zip:
Phone:
Child Name & Age (1):
Child Name & Age (2):
1
Registration & Fees
Join or renew your membership to register as a member!
"EVMU
Member
Non-member Lunch
Friday Intensives:
included
Meat ‰$95
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"EVMU
Member
Non-member Lunch
Friday Intensives:
included
Meat ‰$95
‰$110
‰$110
Fermentation ‰$75
‰$90
Fermentation ‰$75
‰$90
Resiliency ‰$75
‰$90
Resiliency ‰$75
‰$90
Blueberries ‰$45
‰$60
Blueberries ‰$45
‰$60
Strawberries ‰$45
‰$60
Strawberries ‰$45
‰$60
Blueberries & Strawberries ‰$80
‰$95
Blueberries & Strawberries ‰$80
‰$95
Saturday Conference ‰$65
‰$80
‰$15
Saturday Conference ‰$65
‰$80
‰$15
Saturday Night Dinner ‰$20
‰$20
----
Saturday Night Dinner ‰$20
‰$20
----
Sunday Conference ‰$65
‰$80
‰$15
Sunday Conference ‰$65
‰$80
‰$15
TOTAL for Adult 1: $
$IJMESFO
TOTAL for Adult 2: $ Child 1 Lunch
Child 2 Lunch
Saturday Children’s Conference ‰$30 ‰$10 ‰$30 ‰$10 Sunday Children’s Conference ‰$30 ‰$10 ‰$30 ‰$10
TOTAL for Children: $ I am interested in childcare on ‰Saturday ‰Sunday
2
Membership
Become a member today and register at the discounted rate! Not sure if you're a member? Call the office! (802) 434-4122
‰ New ‰ Renewing
‰ I am already a member
Membership name: ______________________ ‰ Sustainer - $250 ‰ Sponsor - $100 ‰ Business - $50 ‰ Farm/Family - $40
‰ Individual - $30 ‰ VT Basic - $15-25 (VT Basic does not include The Natural Farmer)
3
Payment
Add the totals for each section here. Please note that no discounts are applicable to Children's Conference registration.
Adult 1 Total Adult 2 Total Children's Conference Total NOFA Vermont Membership Contribution to Scholarship Fund
$ $ $ $ $
Subtotal: $ Volunteer Discount
(Please contact the office before taking a volunteer discount. Subtract $15 for 2 hours)
-$
Farmer Discount
(Available through pre-registration and for adults only. Subtract $5 per adult, maximum $10 per farm)
-$
Total enclosed: $
Pre-registration must be postmarked or take place online by February 4. After that, please register on-site (walk-ins welcome). Please note: you will not receive confirmation of this registration. Additional information will be mailed to Children's Conference registrants.
PATRONS
THANKS TO OUR SPONSORS!
SUPPORTERS
CONTRIBUTORS
SUSTAINERS
BENEFACTORS
FOOD SYSTEMS SPIRE
M.S. in Sustainable Food Systems at
Co-operative Insurance Companies
Efficiency Vermont
Green Mountain College
Horizon Organic
Hunger Mountain Co-op
Johnny’s Selected Seeds
NECRME & USDA NIFA*
Strafford Organic Creamery
Vermont Coffee Company
Vermont Community Garden Network
Alltech
Cabot Creamery Cooperative
Cedar Circle Farm
Clean Yield Asset Management
Harris Seed
North Country Organics
Resource Management, Inc.
Shelburne Farms
Upper Valley Co-op
UVM Center for Sustainable Agriculture
UVM Department of Plant and Soil Science
Vermont Bread Company
The Weston A. Price Foundation
Media Sponsor: 7FSNPOU T -PDBM #BORVFU
*Funding for this project was provided by the Northeast Center for Risk Management Education, the USDA National Institute of Food and Agriculture, and the USDA Risk Management Agency. The USDA is an equal opportunity provider.