High Mowing Organic Seeds
February 15-17, 2013 â€˘ University of Vermont, Burlington 70+ workshops, TED-inspired talks, roundtables, & networking for commercial growers, gardeners, homesteaders, and organic consumers.
Mimi Arnstein, Wellspring Farm
Great food, seed swap, collective art project, dancing, & celebration!
www.nofavt.org/conference 802-434-4122 â€˘ email@example.com
Contents Conference Highlights. . . . . . . . . . . . . . . . . . . . . . . 1 Friday Workshops . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Saturday Schedule . . . . . . . . . . . . . . . . . . . . . . . . . 2 Sunday Schedule. . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Our Featured Speakers . . . . . . . . . . . . . . . . . . . . . 4 Midday Activities. . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Saturday Evening Events. . . . . . . . . . . . . . . . . . . . . 6 NOFAvore Dinner & Dance Party. . . . . . . . . . . . . . . 6 Weekend Activities. . . . . . . . . . . . . . . . . . . . . . . . . 7 Meals & Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Children at the Conference . . . . . . . . . . . . . . . . . . . 9 Special Thanks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Saturday Workshop Descriptions . . . . . . . . . . . . . . 10 Sunday Workshop Descriptions . . . . . . . . . . . . . . . 25 Our Exhibitors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Conference Sponsors. . . . . . . . . . . . . . . . . . . . . . . . 37 Campus Map. . . . . . . . . . . . . . . . . . . . . . . . . . . . . back
his year’s NOFA Vermont Winter Conference is brimming with opportunities for making connections, networking, and sharing ideas. Use this program to navigate conference events and visit the registration area with any questions throughout the weekend. You’ll see our conference theme embedded throughout the program. 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. Look around in the sessions – it’s quite an inspiring group! Our conference provides the space to strengthen relationships and develop new ones. It offers an interpersonal learning opportunity that leaves us feeling energized and motivated to take on the next steps of our collective work. We look forward to reconnecting with you – and meeting you newcomers. Thanks for joining us and sharing in the excitement for this growing organic, local food movement. Enjoy!
Olga Boshart Moriarty NOFA Vermont Winter Conference Coordinator
Enid Wonnacott NOFA Vermont Executive Director
NOFA Vermont · 802-434-4122 · firstname.lastname@example.org · www.nofavt.org
Conference Highlights Music by the Rootybagas The Rootybagas have been singing and tooting out bluesy covers and quirky originals since 2010 (under various aliases) within the greater Burlington area. The genre they claim? Soulgrass. Featuring voice, box drum, guitar, upright bass, and swanky saxophone, this group puts an unusual but groovin’ spin on great old and new tunes that are sure to delight and intrigue NOFA go-ers of all walks. The band: Joe Cribari, Jeff Fellinger, Philip Halteman, Karl Zahn.
Did you miss our Friday workshops? We had five intensive day-long workshops for farmers & localvores. Photo by Gabrielle Kammerer
At registration you received a numbered “buddy badge.” Throughout the weekend, look for someone with the matching number. When you find them, 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!
NOFAvore Dinner Saturday, february 16 6:30–10:00 pm Davis Center, 4th Floor
Our seminars covered a range of topics: • Improving Blueberry Yields & Longevity • Increasing Strawberry Profits • Farming for Resiliency in a Changing Climate • Stretching Your Meat Dollar • Fermenting the Harvest These seminars were a great opportunity to delve deeper into topics of particular interest. They offered hands-on learning and the chance for thoughtful discussion. We hope to see you there next year!
$20 dinner & dance, limited dinner tickets available at the registration tables
Just want to dance?
Come at 7:30 and make a donation at the door. 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.
Saturday Schedule at a Glance Saturday Workshop Descriptions: page 10
Registration & Exhibitors' Fair open; Refreshments available • Davis Center, 1st & 2nd floor
Opening Remarks, Song, and Award Presentation; Keynote address: Clara Coleman (see page 4) • Davis Center, 4th floor
10:45am–12:00 pm An Open Source Approach to Tool Development for Resilient Farming • Davis Center - 4th floor, Chittenden Workshop Session I Going Bio-Extensive • Davis Center - 4th floor, Jost
Descriptions begin page 10.
Growing Oilseeds for Food and Fuel • Aiken 110 Guardian Plants: The Ultimate Trojan Horse of Pest Management • Lafayette 403 Homestead Resiliency: Principles in Practice • Davis Center - 4th floor, Williams Pastured Chicken Spring to Fall • Lafayette 108 Scaling Your Vegetable Production to Meet Local and Regional Demand • Terrill 108 Slow Democracy: Skills for Success in Community Change • Lafayette 311 Sourdough Success in Home Baking • Aiken 102 The Art of Home Gardening • Williams 301 Vermont Farm Resilience in a Changing Climate • Jeffords 127 Vermont's Right to Know GMOs -- Labeling Genetically Engineered Food in Vermont • Terrill 308 Youth Engagement through Entrepreneurship • Jeffords 112
Midday Activities (see page 5) Lunch: 12:00–2:00 • Davis Center, 4th floor Roundtables & Networking: 1:00-2:00 • Davis Center, 1st & 4th floors (see page 13)
Saturday Night Events: page 6 Children's Conference details: page 9 Weekend Activities: page 7
See map on back page for location information.
Current Issues and Legislation in Federal Agriculture and Food Policy • Davis Center - 4th floor, Chittenden Farmer Strategies for Serving Limited Income Customers • Davis Center - 4th floor, Williams Field Irrigation for Commercial Growers • Davis Center - 4th floor, Jost Beginning Farmer Networking Session • Davis Center - 1st Floor Fireplace Lounge
Advanced Garlic Production, Harvest and Storage, Part I • Lafayette 403 2:15–3:30 pm Workshop Session II An Introduction to Dowsing and its use in Agriculture • Jeffords 127 Descriptions begin page 14.
Farm to Institution Forum: Advancing Access to Local Foods, Part I • Aiken 110 Keeping Four-Season Farming in the Family • Davis Center - Livak Ballroom Localizing the Egg • Davis Center - 4th floor, Williams Marketing Local & Organic for Farmers • Terrilll 308 No Till Vegetable Gardening • Lafayette 108 Odd Crops, New Money: Sweet Potato, Ginger Root and Kiwi Berry Production • Terrill 108 Taking Your High Tunnel to the Next Level: Growing Year-round & Making Money Doing It, Part I • Davis Center - 4th floor, Chittenden The Many Methods of Food Preservation • Aiken 102 The Wild World of Mushrooms • Davis Center - 4th floor, Jost Understanding Labor Laws for Beginning and Mentor Farms • Lafayette 311 Using the Food System to Cultivate an Integrated High School Curriculum • Jeffords 112
Advanced Garlic Production, Part II • Lafayette 403 3:45–5:00 pm Workshop Session III Backyard Intensive Gardening & Extended Seasons • Aiken 102
Descriptions begin page 18.
Ducks: Raising and Processing for Market • Davis Center - 4th floor, Williams Farm to Institution Forum: Advancing Access to Local Foods, Part II • Aiken 110 Food Co-ops: Helping Make Healthy, Local Food More Accessible • Lafayette 311 From Pastime to Profession: Making the Transition to a Commercial Goat Dairy • Terrill 308 Growing Fruit Simplified • Lafayette 108 Herbs for Immunity and Winter Wellness • Williams 301 Native Pollinators and Vermont's Food System • Jeffords 127 Show Me the Money: Funding Farm Innovations • Terrill 108 Taking Your High Tunnel to the Next Level: Growing Year-round & Making Money Doing It, Part II • Davis Center - 4th floor, Chittenden The Farm as a Classroom: Engaging Children in Meaningful Work on Farms and at School • Jeffords 112 The New Horse-Powered Farm • Davis Center - 4th floor, Jost
Conference Mixer with the Exhibitors, UVM Poster Session, Seed Swap • Davis Center, 2nd & 4th floors (see page 6)
NOFAvore Dinner & Dance • Davis Center, 4th floor (see page 6)
Film Screening: Now, Forager • Davis Center, 4th floor (see page 6)
Sunday Schedule at a Glance Sunday Workshop Descriptions: page 25
Registration & Exhibitors' Fair open; Refreshments available • Davis Center, 1st & 2nd floor
Opening Remarks, Song, and Award Presentation; Keynote address: TED-inspired Talks (see page 4) • Davis Center, 4th floor
10:45 am–12:00 pm Advanced Farm Financial Analysis • Terrill 308 Workshop Session I Beyond the Backyard: Starting a Community Garden Project • Aiken 110 Descriptions begin page 25.
Cooking from the Root Cellar • Lafayette 207 Dirt! Strategies for Building Good Soil • Davis Center - 4th floor, Jost Farming Without Fossil Fuels: Humans, Animals and Systems • Aiken 102 Grow and Sell Shitake Mushrooms • Lafayette 108 Growing and Processing Oats for Human consumption in Vermont • Davis Center - 4th floor, Williams Growing Hops in the Northeast • Davis Center - 4th floor, Chittenden Making Safety Fun - Activities, Resources, and Lessons on Youth Farm Safety Education • Jeffords 112 Micro Dairies: The Future of Sustainable Dairy Production • Lafayette 311 Postharvest Storage - Paths to Efficiency, Quality and Profit • Terrill 108 Vermont Food Hubs – Emerging Drivers in Transforming our Food System • Lafayette 403
Midday Activities (see page 5) Lunch: 12:00–2:00 • Davis Center, 4th Floor Roundtables & Networking: 1:00-2:00 • Davis Center, 1st & 4th floors (see page 27)
Children's Conference details: page 9 Weekend Activities: page 7
Current Issues and Legislation in Vermont State Agriculture and Food Policy • Davis Center - 4th floor, Williams Greenhouse Irrigation for Commercial Growers • Davis Center - 4th floor, Chittenden Pest Report 2012 • Davis Center - 4th floor, Jost Vermont Community Garden Networking Session • Davis Center - 1st Floor Fireplace Lounge
See map on back page for location information.
A View from Inside Big Food (and What it will Take to Change It) • Terrill 308 2:15–3:30 pm Workshop Session II Apitherapy: Health and Healing From The Hive • Lafayette 108 Descriptions begin page 28.
Efficiency Improvements for CSA Systems, Part I • Davis Center - 4th floor, Jost Grow It! With Vermont Community Garden Network, Part I • Aiken 110 Growing School Food Year Round to Build Community and Curriculum Connections • Jeffords 112 Increasing Access for Food Insecure Vermonters • Lafayette 311 Lessons from the Cuban Food System • Davis Center - 4th floor, Chittenden Mulching and Weed Control for Profit • Terrill 108 Pastured Pork: Making It Work On Your Farm • Davis Center - 4th floor, Williams Planning the Garden for the Winter Pantry • Lafayette 207 The Nuts and Bolts of Basic Veterinary Procedures , Part I • Aiken 102 Value-Added Processing for the Commercial Farmer, Homesteader and Market Gardener, Part I • Lafayette 403
Efficiency Improvements for CSA Systems, Part II • Davis Center - 4th floor, Jost 3:45–5:00 pm Workshop Session III Farmland Access and Acquisition: Securing Affordable, Long-Term Tenure • Davis Center - 4th floor, Descriptions begin page 30.
Chittenden Grow It! With Vermont Community Garden Network, Part II • Aiken 110 Is Organic Sustainable? • Lafayette 311 Keeping up with VT Farm Labor - H2A, Immigration Policy & the Immigrant Dairy Worker • Jeffords 112 Lacto-Fermented Mason Jar Pickles, Salsas and Chutneys • Lafayette 108 Making Organic Even Better: Nutrient Dense Crops for Ourselves and Our Livestock • Terrill 108 Season Extension Grazing • Davis Center - 4th floor, Williams Selecting and Growing Tomatoes for the Kitchen • Lafayette 207 Shaping Vermont Food System Research Priorities • Terrill 308 The Nuts and Bolts of Basic Veterinary Procedures , Part II • UVM Dairy Barn Value-Added Processing for the Commercial Farmer, Homesteader and Market Gardener, Part II • Lafayette 403
Strafford Organic Ice Cream Social begins • Davis Center, 1st floor Atrium (see page 8)
Featured Tracks: Advanced Commercial UVM Food Systems Solutions Community & School Garden Series Innovation Please Note: Workshops with two parts are intended to be taken as a whole; we strongly recommend attending both parts of any double-session workshop.
Our Featured Speakers 9:30am – Davis Center, 4th Floor, Grand Maple Ballroom 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. For three years, she created and operated a successful intensive 2-acre vegetable farm known as Divide
Creek Farm located in the Rocky Mountains of Colorado. She produced year-round vegetable crops under harsh winter conditions, using unheated and minimally heated moveable high tunnels. Like her father, she is a proponent of the "small is better" model of farming, advocating business growth through improved efficiency, innovative production methods, farmer collaboration and direct customer marketing, rather than physical expansion. Clara now works as the farm consultant for Wegmans Food Markets helping to implement four-season farming techniques and methods on their organic farm in upstate New York. Currently she resides in Portland, Maine with her two sons and is focused on four-season farm consulting and speaking engagements nationwide as a means to inspire and encourage the next generation of farmers.
Sunday’s Featured Speakers Inspired by the TEDTalks format of brief but excellent presentations on “ideas worth spreading,” our Sunday keynote address will be a dynamic and motivating session with four food system innovators, hosted by NOFA-VT board member Josh Brown.
Joe Bossen owns Vermont Bean Crafters Company, a conduit for VTgrown organic grains, beans, and vegetables into institutions across Vermont and New England.
Laura Brown-Lavoie is an awardwinning spoken word poet and an urban farmer, growing food on two vacant lots in Providence, RI.
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.
Scout Proft is a CSA farmer & poultry producer at Someday Farm in Dorset, VT, and a NOFA Vermont Farm to Community mentor.
Guardian Plants: The Ultimate Trojan Horse of Pest Management
Advanced Garlic Production, Harvest & Storage
Taking Your High Tunnel to the Next Level
Advanced Farm Financial Analyses
Making Organic Even Better: Nutrient Dense Crops
Efficiency Improvements for CSA Systems
UVM Food Systems Solutions
Native Pollinators and Vermont’s Food System
Increasing Access for Food Insecure Vermonters
Postharvest Storage: Paths to Efficiency, Quality & Profit
Immigration Policy, H2A & the Immigrant VT Dairy Worker
Shaping Vermont Food System Research Priorities
Community & School Garden Series
Beyond the Backyard: Starting a Community Garden Project
Dirt! Strategies for Building Good Soil
An Open Source Approach to Tool Development for Resiliency
Grow It: Garden Organizer Training Session
Taking Your High Tunnel to the Next Level
Using the Food System to Cultivate an Integrated High School Curriculum
Growing School Food Year ‘Round to Build Community and Curriculum Connections
Grow and Sell Shiitake Mushrooms
Efficiency Improvements for CSA Systems
Making Organic Even Better: Nutrient Dense Crops
Advanced Commercial workshops are intended for commercial producers who already have experience in the topic area. Some 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.
Midday activities Farmer-to-Farmer Roundtables
1:00–2:00 • Davis Center, 4th Floor
1:00–2:00 • Davis Center, 1st Floor Fireplace Lounge
Gather with fellow farmers for a facilitated roundtable discussion. Saturday (see page 13): • Current Issues and Legislation in Federal Agriculture and Food Policy • 4th floor, Chittenden • Farmer Strategies for Serving LimitedIncome Customers • 4th floor, Williams • Field Irrigation for Commercial Growers • 4th floor, Jost
• Saturday - Beginning Farmers: Discuss challenges and resources with fellow beginning farmers, NOFA-VT, & the National Young Farmers’ Coalition. (See page 13 for more details.) • Sunday - Community Gardeners: Meet other organizers, share stories, and learn about grant opportunities with the Vermont Community Garden Network. (See page 27 for more details.)
Sunday (see page 27): • Current Issues and Legislation in Vermont State Agriculture and Food Policy • 4th floor, Williams • Greenhouse Irrigation for Commercial Growers • 4th floor, Chittenden • Pest Report 2012 • 4th floor, Jost
Come learn about the important work being done by some of Vermont’s most effective advocacy organizations. Find out how you can get involved 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.
Social Action Zone 12:00–2:00 • Davis Center, 4th Floor, outside lunch
We can do it – together!
Saturday evening Events Conference Mixer with the Exhibitors
Poster Session Reception
5:15–6:30 • Exhibitor’s Hall, Davis Center, 2nd Floor; cash bar
5:15–6:30 Grand Maple Ballroom, Davis Center, 4th Floor; cash bar
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. With soulgrass music by the Rootybagas.
NOFAvore Dinner & Dance Party 6:30 –10pm • Grand Maple Ballroom, Davis Center, 4th Floor
This poster session highlights current research in food systems and sustainable agriculture at Vermont colleges and universities. From multifunctional agriculture to pest management, the exhibit will feature present research by faculty, staff, and students. Sponsored by UVM Food Systems Spire.
$20 Dinner & dance; cash bar. $5-10 suggested donation for the dance only, starting at 7:30. Join us for a delicious locally-sourced taco dinner and unwind from a day of workshops - then hit the dance floor with Bob Wagner & Friends. Enjoy marinated and grilled LaPlatte River Angus Farm carne asada, Vermont Soy tofu, Misty Knoll pulled turkey, and local rice and beans. Top your tacos with greens, toasted pumpkin seeds, sour cream, guacamole, salsas, and more. Of course, save room for Vermont Cookie Love cookies and Strafford Organic Creamery Ice cream. Whether playing the music of Bob Dylan, The Band, Derek & The Dominos, Rolling Stones or Bob's original music, The Bob Wagner Band always delivers a fired-up mix that's bound to keep you moving.
Film Screening: Now, Forager
2nd Annual NOFA-VT Seed Swap
8:00–9:30 • Davis Center, 4th Floor
5:15–7:15 •Outside the NOFAvore dinner, Davis Center, 4th Floor
Free to conference attendees. Down the hall from the dance party is a screening of Now, Forager, a film about love and fungi. Lucien and Regina are foragers they gather wild mushrooms and sell them to New York restaurants. When Regina seeks more stability, their marriage is put to a test. A food lovers’ film.
Do you want to expand the biodiversity of your farm or garden? Do you have questions about seed-saving techniques, or 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 Organic Seeds.
Weekend Activities Exhibitors' Fair
NOFA-VT Book Table - 30% Sale!
Saturday, 8:00am–7:00pm; Sunday 8:00am–4:00pm Davis Center, 2nd Floor
Saturday & Sunday during Exhibitor's Fair Davis Center, 2nd Floor
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 list on page 36.
In Area 1 of the Exhibitors’ Fair, the NOFA-VT Book table is hosting a book sale - every book in our inventory is 30% off! Pick up the book you’ve been dreaming about! Stock is limited, so don’t wait to purchase. Cash, check only.
Community Art Project Saturday 12–7; Sunday 12–4 Davis Center, 3rd Floor, Scarlet Oak Lounge (by the stairs) Lend a hand to a large collage celebrating the themes of the 31st Annual Winter Conference. With a pair of scissors and a rainbow of papers, you'll be able to help us show how wonderful food is reaching so many people. We'd love to have you join in for a few minutes or far longer, whatever you would enjoy. We promise an uplifting process, and some colorful and wonderful NOFA-VT folk art at the end! We are thankful to Bonnie Acker, a lifelong artist and gardener who so enjoys sharing paper and cloth, plants and food so that people of all ages can celebrate together, giving a voice to their dreams. Bonnie brings art and happiness to the greater Burlington area through working with Vermont FEED, the Burlington School Food Project, the Integrated Arts and Sustainability Academies, the Intervale Center, City Market/Onion River Co-op, and us!
Making Connections and Sharing Ideas All weekend! Outside the Exhibitors' Fair, Davis Center, 2nd Floor To facilitate the networking, collaborating, and idea sharing that is so crucial to the Winter Conference, we'll have tables set up with paper and pens and a bulletin board available for posting opportunities or ideas.
Health Screening Saturday & Sunday, 10:00–3:00 Davis Center, 4th Floor 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.
New Farmer Coaching Sessions Saturday & Sunday, by appointment Davis Center, 2nd Floor Chikago Landing These sessions with farm business advisers are focused on helping new farmers create action plans to start or enhance their farm businesses. Pre-registered participants should arrive 5 minutes before their scheduled time. Some walk-in sessions are still available. Check out the schedule and available times by visiting the Vermont New Farmer Project booth in the Exhibitor Hall (Area 1), or going to http://tiny.cc/ FarmCoach. To cancel, visit the Vermont New Farmer Project booth or email email@example.com. For more information about coaching and other services of the VT New Farmer Project, visit http://www.uvm.edu/newfarmer. This effort is funded by the Beginning Farmer and Rancher Development Program (BFRDP) of the National Institute of Food and Agriculture, USDA, Grant # 2011-4940030500. To find more resources and programs for beginning farmers and ranchers please visit www.Start2Farm.gov, a component of the Beginning Farmer and Rancher Development Program.
Wireless Codes Wireless codes are available for conference attendees. If you would like a wireless code, please check in at the NOFA-VT registration table.
Meals & Food Snacks and Refreshments Saturday & Sunday, 8:00–5:00 • Davis Center, 2nd Floor Free to conference attendees Our famous hospitality table, stocked with local bread, cheese, and other treats, will be located in Area 2 of the Exhibitors’ Fair. Vermont Coffee Company will be serving coffee throughout the weekend.
Lunch Saturday & Sunday, 12:00–2:00 • Davis Center, 4th Floor Limited lunch tickets available at registration: $15/adult; $10/child 6-12; free for children under six Saturday: Sunday:
• Shepherd's pie (gluten • Braised turkey stew free) • Winter ratatouille • White bean cassoulet (vegan) (vegan) • Locally grown rice • Green salad • Salad bar • Braised cabbage • Autumn cabbage slaw • Cornbread • Sesame wheat bread • Apple crisp • Apple cake Other options to purchase lunch on campus are limited. See the map on back for locations and visit registration for more information. We also invite you to bring your own lunch and join us in the dining room.
Lunch and dinner prepared by UVM Sodexo
Saturday NOFAvore Dinner Saturday, 6:30 • Davis Center, 4th Floor $20/person (includes dinner & dance, see page 6); cash bar After a long day of learning and inspiration, join your fellow NOFAvores for delicious local tacos, sponsored by UVM Sodexo. Discuss your favorite workshops and kick back to enjoy a hearty meal with the best company in town. See the full menu on page 6. Limited tickets available.
Sunday Ice Cream Social Sunday, 5:15 • Davis Center, 1st Floor 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 (Sunday only).
Thank you to all the farmers and friends who donated wholesome, delicious ingredients to our meals and Hospitality Table!
Healthy Living, South Burlington Organic Valley, throughout Vermont Stonyfield, Londonderry, NH Drew's All Natural, Chester
Black River Produce, N. Springfield Butterworks Farm, Westfield Cabot Creamery Cooperative, Cabot Champlain Orchards, Shoreham Clear Brook Farm, Shaftsbury Equal Exchange, W. Bridgewater, MA Flack Family Farm, Fairfield Foley Services, Rutland Gildrien Farm, Leicester
Intervale Food Hub, Burlington Kimball Brook Farm, Ferrisburgh King Arthur Flour, Norwich Olivia's Croutons, New Haven O’Bread Bakery, Shelburne Pete's Greens, Craftsbury Real Pickles, Greenfield, MA Red Hen Bakery, Middlesex Shelburne Farms, Shelburne
We purchased additional food from the following producers. Thank you! Arethusa Farm, Burlington Blackwell Roots, Cabot Boundbrook Farm, Ferrisburgh
Burnt Rock Farm, Huntington LaPlatte River Angus Farm, Shelburne River Berry Farm, Fairfax
Vermont Soy, Hardwick Vermont Cookie Love, Ferrisburgh
Children at the conference Children’s Conference • Ages 6–12 Generations of Innovation surround us, as we welcome the Children's Conference to the Livak Ballrooms on the 4th Floor of UVM's Davis Center. Kids are divided by age and will participate in workshops on honey bees, working with wool, sun to cheese, art, music and movement! On Saturday afternoon, the kids will be heading to the waterfront to explore the ECHO Lake Aquarium and Science Center. On Sunday they will visit the Flynn Center for a food-system focused movement workshop. NOFA-VT would like to offer special thanks to the educators and volunteers from many environmental and farmbased education organizations from around the state who are providing workshops for our kids.
Is your child at the Children's Conference? Please don't forget these important notes! Registration: Pre-registration closed on February 4 and we cannot guarantee space for walk-ins. Location: Pick-up/Drop off is at the Livak Ballrooms on the 4th Floor of the Davis Center. The large room will be divided in two - the Frank Livak Ballroom and the Mildred Livak Ballroom. Food: NOFA-VT will offer a healthy snack, but lunch is not included. Parents who are also attending the conference must pick their child up for lunch, whether you have packed a lunch or are purchasing lunch. Timing:
Davis Center, 4th Floor, Handy Room $10 for first child, $5 for each addition child from the same family, per 75-minute workshop Supervised childcare is available for children aged 2–5 on the fourth floor of the Davis Center. Childcare is by dropoff only, and available only during workshop sessions. It is not intended as all-day care. Parents will be charged by the workshop session. Available on first come, first serve basis. Maximum of 10 children allowed at one time.
Nursing Room On the 1st floor of the Davis Center (down the hall from registration) there is a nursing room, if nursing mothers would prefer a private, quiet location to put their feet up with their babies! Get the key from the UVM kiosk in the Livak Fireplace Lounge.
photo by Elizabeth Ferry
• Drop off your child at the Frank Livak Ballroom between 8:00 and 8:15 • Pick up your child for lunch by 12:45, and return your child to the Frank Livak Ballroom at 1:30. • The Children's Conference ends at 5:15. Please be prompt and meet your child in the Frank Livak Ballroom no later than 5:15! • Don't forget to sign your child out at the end of the day!
Childcare • Ages 2–5
thank you! NOFA Vermont would like to extend a special thank-you to the following people and businesses who make the conference possible:
• All our dedicated conference presenters and speakers • Conference day music from the Rootybagas • Our wonderful conference & children's conference • Bonnie Acker volunteers • Chef John, Tina, Kristi, & Maureen at UVM • NOFA Vermont’s stellar conference organizers, staff and board of directors 9
SATURDAY WORKSHOP SESSION I Saturday Workshop Session I 10:45 am–12:00 pm An Open Source Approach to Tool Development for Resilient Farming • Davis Center - 4th floor, Chittenden Innovation This workshop will introduce Farm Hack, a farmer community driven to develop, document and build tools for resilient agriculture. Presenters will describe this innovative approach to engaging farmers, engineers, designers and historians in rethinking how agricultural knowledge is shared, and how tools are developed. Dorn Cox is an organic farmer and founding member of the FarmHack community. Severine von Tscharner Fleming co-founded FarmHack and currently directs Greenhorns.
Going Bio-Extensive • Davis Center - 4th floor, Jost In this old-fashioned slide show, the Nordells will describe how and why they developed their land-extensive approach to small-scale vegetable production. They will illustrate how taking land out of production can make it much easier to implement cultural practices such as cover cropping, rotation, stale seedbedding, mulching,
hoophouse production and reduced tillage. Going bioextensive has created virtually weed-free conditions in their certified organic market garden. Anne and Eric have been growing vegetables, small fruits and herbs in North-central Pennsylvania since 1983.
Growing Oilseeds for Food and Fuel • Aiken 110 Interested in growing your own oil for food or fuel? Come to this workshop to learn about the basics of growing oilseeds such as sunflowers, canola, and flax. Learn about organic production practices to control weeds and manage pests, oil extrusion and equipment needs for producing your own biodiesel. Hannah Harwood is a Crop and Soil Technician and Heather Darby is an Agronomist with UVM Extension.
Guardian Plants: The Ultimate Trojan Horse of Pest Management • Lafayette 403 Advanced Learn from growers Jack Manix and Lori Claussen and UVM Entomologist Margaret Skinner in this workshop on using plants as tools for integrated pest management. Hear research updates and learn about specific habitat and plant systems and their uses in greenhouse ornamental and vegetable production. Share your questions and related experiences at this advanced workshop.
Certified Organic Farm Seed
Viking Corn & Soybeans Small Grains Alfalfa Annual Forages Hay & Pasture Grasses Red & White Clovers Cover Crops
SATURDAY WORKSHOP SESSION I Homestead Resiliency: Principles in Practice •
the benefits of sourdough over other forms of leavening in regards to bake schedules and healthy eating.
Utilizing his forthcoming book, Ben Falk will present a tour of the high diversity, nutrient-dense food, medicine, and fuel-producing homestead and small farm – the Whole Systems Research Farm. Aspects covered include black locust fuelwood production, integrating grazing with perennial woody crops, wood heating hot water, rice paddy construction and management, ducks and sheep, earthworks for drought and flood prevention and much more.
The Art of Home Gardening • Williams 301
Davis Center - 4th floor, Williams
When it comes to your kitchen garden, the right design can make all the difference. In this slideshow, learn fresh ideas for creating a garden that reflects your personality. Get tips on writing a garden plan, choosing beds and paths and using limited space. Bring a photo of your garden for a hands-on session. Ellen Ecker Ogden is an author and garden designer from Manchester, Vermont.
Pastured Chicken Spring to Fall • Lafayette 108 Out of the brooder and onto the pasture only to discover a new set of challenges! Bay Hammond will draw on over 20 years of experience with organic layers (both heritage and hybrid) and roasters (both fast and slow-growing). Bring your questions and discuss predator challenges, egg and broiler production, disease and breed choices. Hammond is co-owner and manager of Doolittle Farm, a diversified family-run farm.
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Scaling Your Vegetable Production to Meet Local and Regional Demand • Terrill 108 In this discussion based workshop, three organic vegetable growers will tell their stories of scaling up or scaling back to integrate with their markets. Joey Klein, Dave Marchant and Joe Tisbert are members of Deep Root Organic Coop, but also sell extensively to local markets. Learn how they have grown their business and production systems, hear how various markets fit together with their farm plans, and share your experiences, challenges and questions.
Slow Democracy: Skills for Success in Community Change • Lafayette 311 Are divisive battles the only way to make change today? Why can't democratic decision making be more like slow food-local, organic, and full of the vibrant creative spirit of home? It can. Susan Clark, of Slow Democracy, will share inspiring success stories and teach techniques for inclusive, sustainable community decision making in this thought-provoking workshop. Drago F1 cabbage
Sourdough Success in Home Baking • Aiken 102 Looking to bring delicious, naturally leavened bread to your kitchen this winter? Phil Merrick, baker and co-owner of August First Bakery and Cafe will teach methods for creating, maintaining and using an active culture for leavened breads at home or in a small bakery environment. In a no-powerpoint presentation, he will discuss
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SATURDAY WORKSHOP SESSION I Vermont Farm Resilience in a Changing Climate •
Youth Engagement through Entrepreneurship •
Last fall Tropical Storm Irene devastated farms across Vermont, reminding us of the threat that extreme weather events pose to food security and farmer livelihoods. Many Vermont farmers and UVM researchers have partnered to identify on-farm management practices that are enhancing agricultural resilience in the face of the flooding, drought, new weeds and insect pests. Join UVM's Vern Grubinger, Rachel Schattman, Dr. Carol Adair and Becky Maden of the Intervale Community Farm to explore ways in which Vermont agriculture can shift the focus from disaster relief to climate resilience!
Come learn about existing programs that empower youth through agricultural businesses and engage their interest with money. Participants will evaluate existing programs, brainstorm new projects and farmer/youth fundraising partnerships and leave with resources to maximize youth access to agriculture as a path to success. Presenters include UVM 4-H's Youth Agriculture Project, Deer Ridge Farm Camp and the first-in-the-country Vermont Agriculture Individual Development Account Program for youth.
Vermont's Right to Know GMOs –Labeling Genetically Engineered Food in Vermont • Terrill 308 Last year, thousands of Vermonters made their voices heard in support of legislation to require the labeling of GMO foods in Vermont. This legislation will be on the agenda at the Statehouse again this year. Join Dave Rogers, Andrea Stander, and Falko Schilling Esq., organizers of the Vermont Right To Know Coalition, in a discussion of challenges and strategies in getting this legislation passed and enacted into law. Leave this workshop with a plan for organizing support in your community.
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SATURDAY ROUNDTABLES & NETWORKING communities. The roundtable will focus both on sharing ideas from your farm and brainstorming new ways to improve access in your community.
Saturday Roundtables & Networking 1:00–2:00 pm
Field Irrigation for Commercial Growers • Davis Center - 4th floor, Jost
Current Issues and Legislation in Federal Agriculture and Food Policy • Davis Center - 4th floor, Chittenden Dave Rogers, NOFA-VT Policy Advisor, and Annette Higby, New England Farmers Union Policy Director, will host representatives from the offices of Senator Bernie Sanders, Senator Patrick Leahy and Representative Peter Welch for a discussion on Vermont's stake in current federal policy and legislation.
Farmer Strategies for Serving Limited Income Customers • Davis Center - 4th floor, Williams Join Rachel Schattman of UVM's Vermont Agricultural Resilience in a Changing Climate Project, and Erin Buckwalter, NOFA-VT's Direct Marketing and Community Food Security Coordinator, for a conversation on the challenges of providing for limited income
Do you have questions about or solutions for field irrigation complexities? Jon Satz of Woods Market Garden will lead this roundtable. Satz grows 50 kinds of vegetables and fruits on 60 acres in Brandon.
Beginning Farmer Networking Session • Davis Center - 1st floor, Fireplace Lounge
Are you a young or beginning farmer interested in networking, sharing resources and advocating for supportive policies locally and nationally? Come join NOFA-VT and Sophie Ackoff, Membership Development Coordinator for the National Young Farmers' Coalition, for an introduction to the work they do for beginning farmers. Bring your lunch and discuss how we can organize together to address the many challenges facing beginning farmers today.
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SATURDAY WORKSHOP SESSION II Saturday Workshop Session II 2:15–3:30 pm Advanced Garlic Production, Harvest and Storage, Part I • Lafayette 403 Advanced From seed to storage, this workshop will go in depth with garlic production. Presenters will cover seed selection, pre-plant and in-season fertility, planting, weed control and prevention, treatment of air-borne diseases and pests, including leek moth, and will review results from Cornell Cooperative Extension's post-harvest handling trials. Crystal Stewart is an Extension Vegetable Specialist with the Capital District Vegetable & Small Fruit Program. David Stern is the Director of the Garlic Seed Foundation based in Rose, NY.
An Introduction to Dowsing and its Use in Agriculture • Jeffords 127 Most people associate dowsing with finding water with an instrument such as a forked stick. Dowsing can also be used to find minerals, oil and gas, archaelogical sites, lost people and pets and information. Lisa McCrory and Steve Herbert of the American Society of Dowsers will introduce commonly used dowsing tools and will describe how dowsing can be used in finding potable and abundant water on the farm, in garden layout/design, in determining soil nutrient levels and calculating soil amendments needed and more.
Farm to Institution Forum: Advancing Access to Local Foods, Part I • Aiken 110 Vermont institutions are increasingly interested in purchasing local food, and various farmers, organizations, and businesses are interested in helping to procure it. The time is ripe to bring stakeholders together to discuss local food supply chain innovations. This forum will provide an opportunity to learn about recent research and initiatives that are improving farm to institutional sales in Vermont. Abbie Nelson is the Education Coordinator of NOFA-VT and VT FEED. Erin Buckwalter is the Direct Marketing and Community Food Security Coordinator with NOFA-VT. Michael Rozyne is the founder and co-director of Red Tomato.
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SATURDAY WORKSHOP SESSION II Keeping Four-Season Farming in the Family • Davis
Localizing the Egg • Davis Center - 4th floor, Williams
This intergenerational presentation by farmers Eliot Coleman and daughter, Clara Coleman, will focus on the fine points of four-season farming in two US locations. Eliot, of Four Season Farm in Maine and Clara, of Divide Creek Farm in Colorado, will highlight greenhouses and seasonextension techniques, crop planning and variety selection, tools, marketing techniques and vacation timing. This dynamic workshop is open to all levels.
Vermont's mid-sized laying flocks are gradually growing to meet consumer demand for humanely raised eggs. This workshop will provide you with access to the accumulated knowledge of three experienced Vermont egg producers - John Cleary, Eric Rozendaal and Hugo Gervais - who have successfully tapped into the large consumer market. Join this discussion on housing options and costs, high feed costs, how to effectively produce at scale, and how to find the right markets and decide whether adding layers, or continuing with them is right for you.
Center - 4th floor, Livak Ballroom
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Ask for them at your local Vermont food co-op... • Brattleboro Food Co-op, Brattleboro, VT • Buffalo Mountain Food Co-op, Hardwick, VT • City Market / Onion River Co-op, Burlington, VT • Co-op Food Stores, White River Jct, VT, Hanover & Lebanon, NH • Hunger Mountain Co-op, Montpelier, VT • Middlebury Natural Foods Co-op, Middlebury, VT • Plainfield Food Co-op, Plainfield, VT • Putney Food Co-op, Putney, VT • Rutland Area Food Co-op, Rutland, VT • Springfield Food Co-op, Springfield, VT • Stone Valley Community Market, Poultney • Upper Valley Food Co-op, White River Junction, VT
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SATURDAY WORKSHOP SESSION II Marketing Local & Organic for Farmers • Terrill 308 How can you market local and organic? Vermont Organic Farmers (VOF), the organic certification program of NOFA-VT, recently developed a new marketing campaign to communicate the benefits of purchasing local and organic products statewide. Nicole Dehne from VOF and Nicole L’Huillier Fenton from Skillet Design & Marketing will explain how the campaign was developed, showcase new marketing materials for farmers and farmers’ markets and offer social media marketing tips.
No-Till Vegetable Gardening • Lafayette 108 The "no-till" approach includes nurturing the ground from the top down, avoiding soil compaction, maintaining soil cover, and pinpointing watering. Using "no-till", you can grow healthy plants while minimizing weed problems. Lee Reich, PhD, author and avid "farmdener" (more than a gardener, less than a farmer) from New Paltz, New York will teach how to apply this 4-part system in your garden or small farm.
Odd Crops, New Money: Sweet Potato, Ginger Root and Kiwi Berry Production • Terrill 108 Tired of the same old peas and beans? Beautiful fresh, pink tipped ginger, tasty sweet potatoes and the amazing food-of-the-future kiwi berry will draw crowds like
Financing and practical assistance to help farmers and processors thrive V E R M O N T, M A I N E , M A S S A C H U S E T T S , G R E AT E R B E R K S H I R E R E G I O N
Visit us in the exhibitors’ area Loans available for farmers, processors, and other food system enterprises (agricultural co-ops, co-packers, food hubs, produce delivery companies, cheese-makers, butcher shops, etc.)
flies to honey. Jack Manix will examine growing and harvesting practices specifically for Vermont and will welcome tips and tricks from the audience. Jack co-owns Walker Farm, which offers heirloom vegetables, rare conifers, tissue-cultured perennials, and specialty annuals.
Taking Your High Tunnel to the Next Level: Growing Year-round and Making Money Doing It, Part I • Davis Center - 4th floor, Chittenden Advanced Innovation Join Corie Pierce and Adam Montri for this intermediate/advanced workshop on winter production and high tunnel economics. Topics include cover crop selection, spacing, scheduling, yields, soil health and fertility for year-round production with special focus on examples of winter high tunnel profitability. Corie is a farmer and co-owner of Bread and Butter Farm in Shelburne, VT. Adam is a farmer and co-owner of Ten Hens Farm in Bath, Michigan and Hoophouse Outreach Specialist at the Center for Regional Food Systems.
The Many Methods of Food Preservation • Aiken 102 Pressure canning, boiling water bath canning, freezing, cold storage, pickling and fermentation are all methods of food preservation. Is there a best way for each vegetable and fruit? This workshop will explore the pros and cons of each method for different foods and will
SATURDAY WORKSHOP SESSION II talk about food safety. Andrea Chesman is the author of many cookbooks, including The Pickled Pantry.
Using the Food System to Cultivate an Integrated High School Curriculum • Jeffords 112
The Wild World of Mushrooms • Davis Center -
Innovation Schools and educators can integrate concepts of sustainability, food systems and farming/gardening across the core curricula and school culture if given the right tools. Presenters will emphasize learning opportunities that increase student engagement, cross-disciplinary connections that lead to in-depth understanding, processes for curriculum development and examples of standards-based high school lessons. Tom Sabo is a high school teacher and founding Executive Director of the Center for Sustainable Systems. Colleen Purcell teaches Spanish and Lydia Herrick is a senior at Montpelier High 2013 Sponsorship Ad:ACTR 11/12/12 9:07 AM Page 1 School.
4th floor, Jost
Come hear colorful stories and practical foraging advice from two foraging veterans. Ari Rockland Miller and Jenna Antonino DiMare run "The Mushroom Forager" blog, and will use a vivid powerpoint and Q&A to teach how to safely and fruitfully forage wild mushrooms. Learn about the Northeast’s safest and most distinctive gourmet and medicinal fungi, and how the presenters' ForageCast strategy can help you find them.
Understanding Labor Laws for Beginning and Mentor Farms • Lafayette 311 This workshop will break through the complex web of labor regulations that pertain to all farm workers, including apprentices and interns. Employers and farm workers, alike, will benefit from understanding what laws apply and how they meet labor law compliance. Farmers will leave with enhanced confidence when hosting farm workers, and farm workers will better understand their role on the farm. Christy Asbee and Kenneth Miller are attorneys at Law For Food.
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We've been supporting family farms for 25 years. To learn more, visit the Organic Valley booth at the NOFA-VT Winter Conference.
SATURDAY WORKSHOP SESSION III Saturday Workshop Session III 3:45–5:00 pm Advanced Garlic Production, Part II • Lafayette 403 See Part I, page 14. We strongly recommend attending both parts of two-part workshops.
Backyard Intensive Gardening & Extended Seasons • Aiken 102 Learn how to "garden intensively" (producing a lot of food in a limited space) at this interactive workshop. Markey will walk you through the growing season (March to November), and will explain simple extended season techniques such as mini-hothouses and succession planting techniques. Leave with new ideas about what and how to grow the best varieties and quantities for you! Markey Read is a homesteader on a 5-acre property in Williston, and eats from her land nearly every day.
Ducks: Raising and Processing for Market • Davis Center - 4th floor, Williams
Explore the physical, scientific, and economic aspects of raising and processing waterfowl and other poultry for meat and eggs. Ryan Wilson and Gina Simmons will share their experiences of raising large quantities of ducks and other poultry on pasture to meet market demands and compete with large, national duck farms. Topics will include feed rations, pasture management, slaughtering techniques, marketing, and business planning.
Farm to Institution Forum: Advancing Access to Local Foods, Part II • Aiken 110 See Part I, page 14. We strongly recommend attending both parts of two-part workshops.
Food Co-ops: Helping Make Healthy, Local Food More Accessible • Lafayette 311 Thirty New England food co-ops are collaborating to make wholesome, nutritious food more accessible to families with limited food budgets. Come learn how the co-op model works to meet community need, and about specific programs food co-ops are using to help families afford healthy food. Bonnie Hudspeth is with the Neighboring Food Co-op Association, a co-operative of over 30 food co-ops & start-ups. Maggie Cohn is with the Cooperative Fund of New England.
From Pastime to Profession: Making the Transition to a Commercial Goat Dairy • Terrill 308 Learn what infrastructure is needed as well as what to expect in your early years of milking dairy goats with Carol Delaney, a small ruminant consultant. The presentation will use photos to emphasize the considerations when planning a goat dairy startup, including time and financial management, recordkeeping, goat selection, the cost of raising replacements, nutrition, grazing and marketing.
Growing Fruit Simplified • Lafayette 108 Want to grow delicious, healthy fruit without chemical sprays, "organic" sprays, and other intensive management strategies? This lecture will cover simplified fruit growing from a number of angles: fruit and varietal selection (pears, blueberries, hardy kiwis, etc.), pruning, soil, site, and natural pest management. Delve into pest control and prevention and pruning fruit trees, shrubs, and vines. The result: Abundant fruit without having to resort to extreme efforts. Lee Reich, PhD is an avid farmdener (more than a garden, less than a farm) from New Paltz, NY.
Herbs for Immunity & Winter Wellness • Williams 301 Herbs and foods can provide excellent support during the winter months, helping to nourish both physical and emotional wellbeing. In this workshop, explore how herbs can be incorporated into the diet and lifestyle to help strengthen immunity, increase energy levels, improve mood and support circulation. Brittany Wood Nickerson is a practicing community herbalist, health educator and cook from Amherst, MA.
Native Pollinators and Vermont's Food System • Jeffords 127
UVM Food Systems Solutions Maintaining native pollinators and the natural habitats that sustain them - can diversify pollination services beyond managed honeybees and strengthen the ecological sustainability of our agricultural landscapes. Learn from examples from across North America, discuss on-farm practices that enhance pollinator habitat and examine native bees collected on Vermont farms in this workshop with Taylor Ricketts, director of UVM's Gund Institute for Ecological Economics.
Show Me the Money: Funding Farm Innovations • Terrill 108
Are you looking for money to support your farm business innovation? This workshop will explore the range of funding available, with particular emphasis on innovative sources like Three Revolutions, a crowdfunding platform focused on farm and food ventures, and the Northeast Sustainable Agriculture Research and Education (SARE)
SATURDAY WORKSHOP SESSION III program, a competitive grants program that funds innovative sustainable agriculture projects. Debra Heleba is Vermont's SARE coordinator, and Kevin Lehman is cofounder of Three Revolutions.
Taking Your High Tunnel to the Next Level: Growing Year-round and Making Money Doing It, Part II • Davis Center - 4th floor, Chittenden Advanced Innovation See Part I, page 16. We strongly recommend attending both parts of two-part workshops.
The New Horse-Powered Farm • Davis Center - 4th floor, Jost
What is the role of draft horses on small farms of today? This workshop will focus on how to set up or transition a market garden of 1-10 acres to draft horse power. Stephen Leslie co-owns and operates Cedar Mountain Farm, a draft horse-powered CSA market garden and Jersey cow dairy farm, located in Hartland, VT. Leslie will describe old and new tools as well as growing systems, with an emphasis on the bio-extensive model developed by Anne and Eric Nordell.
The Farm as a Classroom: Engaging Children in Meaningful Work on Farms and at School • Jeffords 112
Photo by Gabrielle Kammerer
Through hands-on activities, explore a range of farmbased lessons for children of all ages that can be linked to standards-based curricula in the public school setting or used on farm. Learn strategies for initiating and maintaining connections with schools with Kat Radune, lead teacher at the Cornucopia Project in Peterborough, New Hampshire and Caitlin Lorenc and Amy Crank of Green Mountain Farm to School in Newport, VT.
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A full day of talks exploring the state of our food system and our progress towards sustainability. List of speakers at tedxmahattan.org Lead Sponsor: The Glynwood Institute Hosted by the UVM Food Systems Spire, Slow Food VT, and Slow Food UVM
SUNDAY WORKSHOP SESSION I Sunday Workshop Session I 10:45 am–12:00 pm Advanced Farm Financial Analysis • Terrill 308 Advanced This session will focus on how to analyze farm financial information once you have accurate financial records prepared. Explore common strategies to analyze enterprise performance, cost management, efficiency factors, debt load, profitability and payback on new investments. Participants should have a basic understanding of financial statements and are encouraged to bring examples of financial considerations on their farms. Mark Cannella is a Farm Business Management Specialist with UVM Extension.
Beyond the Backyard: Starting a Community Garden Project • Aiken 110 Community Garden Series Learn the nitty gritty of getting a community garden project off the ground. Topics include community organizing, engaging diverse gardeners, fundraising, land agreements and garden guidelines, raised beds, water, and maintaining strong garden
leadership. Bring questions, take home resources and start your garden project! Khris Flack represents Fresh Start Community Farm in Newport and Bonnie Hooper represents the Burlington Area Community Gardens Site Coordinator and the VNA Family Room Garden in Burlington.
Cooking from the Root Cellar • Lafayette 207 Winter cooking can be rich, zesty and fun. Farmer Clotilde Hryshko grows and preserves most of the fruits and vegetables her family eats throughout the year. In this discussion based workshop, Clotilde will teach you what to dig out of the root cellar when for optimal culinary enjoyment and will outline strategies for weekly menu planning based on the root cellar.
Dirt! Strategies for Building Good Soil • Davis Center - 4th floor, Jost
Community Garden Series Learn all about building organic matter, using cover crops, building soil health for preventative pest management, developing rotations, making and using compost and community-based compost systems at this interactive session. Wendy Sue Harper, Ph.D. runs WSH Consulting in Monkton, VT, which provides technical services to farmers and gardeners. Noah Fishman is the Highfields Center for Composting Program Manager.
SUNDAY WORKSHOP SESSION I Farming Without Fossil Fuels: Humans, Animals and Systems • Aiken 102 American agriculture, including organic farming, is energy inefficient. This workshop will discuss the use of energy in farming systems and will provide an overview of Green Mountain College's human and animal-powered production system. Discuss and share strategies to kick the fossil fuel addiction with Dr. Kenneth Mulder, Farm Manager, Research Associate & Adjunct Assistant Professor of Environmental Studies at GMC.
Grow and Sell Shiitake Mushrooms • Lafayette 108 Innovation Turn logs into income by growing gourmet/ medicinal mushrooms! This workshop will outline tree selection, fruiting, value-added opportunities and marketing and will provide a demo of shiitake log innoculation. Hear from a commercial shiitake farmer and others involved in a SARE-sponsored shiitake enterprise project. Facilitator Ben Waterman is the coordinator for the Shiitake Mushrooms as an Agroforestry Enterprise Project. This workshop is for farmers or homesteaders of all levels who have or have access to a woodlot with hardwoods. Dress for the outdoors!
Growing and Processing Oats for Human Consumption in Vermont • Davis Center - 4th floor, Williams
Oats are the best suited cereal grain for our northern New England climate. Though nutritious and easy to grow, they are a difficult grain to process. This workshop will provide instructions for growing, cultivating, harvesting and storing oats and will include strategies for end use for cover crop seed, soil building, animal rations and finally people food. Watch Butterworks Farm's journey of turning oats into food for local consumers and learn about small-scale garden production for home eating. Jack Lazor runs Butterworks Farm in Westfield, VT.
Growing Hops in the Northeast • Davis Center - 4th floor, Chittenden
The interest in purchasing local hops is increasing as the locavore movement takes hold in the beverage industry. Presenters will share the basics of buidling a hopyard and growing hops using organic methods, including varieties, soil management, pest control, harvesting and post harvest storage and drying. Heather Darby is an Agronomist with UVM Extension. Rosalie Madden is the Crops & Soil Educational Coordinator with UVM Extension. Mark Magiera is brewmaster at the Bobcat Cafe & Brewery in Bristol, VT.
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SUNDAY ROUNDTABLES Making Safety Fun: Activities, Resources, & Lessons on Youth Farm Safety Education • Jeffords 112 How can we build the safety skills of the young people who live, visit, and work on our farms? This workshop will introduce youth farm safety training resources, from hands-on interactive displays to activity outlines, videos and an introduction to "Play It Farm Safe" - UVM Extension's interactive safety training site for youth. Kristen Mullins is the UVM Youth Farm Safety Coordinator.
Micro-Dairies: The Future of Sustainable Dairy Production • Lafayette 311 A micro-dairy is a farm milking 10 or fewer cows sheep, goats, or water buffalo. A functioning micro-dairy aims to sell local, sometimes raw, milk to its community, ultimately reducing the dairy industry's global footprint. This presentation will introduce what it takes to begin and maintain micro-dairies and their role in building resilient local food systems. Steve Judge is a farmer who has spent the past 25 years working to protect and revive New England’s dairy industry. Delilah Griswold is a farmer and Program Director for American Micro Dairies.
Postharvest Storage - Paths to Efficiency, Quality and Profit • Terrill 108 UVM Food Systems Solutions What causes perishability, and what systems are available to optimize fruit and vegetable storage? This workshop will examine the principles - both biological and market driven - that guide common approaches in postharvest storage. Look at economics and varying technologies, and learn about related research and learning opportunities available to Vermont farmers. Chris Callahan is an Engineer with UVM Extension, focusing on greenhouse energy efficiency, oilseeds, harvest and post-harvest processing systems.
Vermont Food Hubs – Emerging Drivers in Transforming our Food System • Lafayette 403 As defined by the USDA, food hubs are businesses or organizations that actively manage the aggregation, distribution, storage and processing of local and regional food products. In this workshop, Victoria Foster from Wholesome Wave will join six representatives of Vermont Food Hubs in a discussion of the innovative ways food hubs are operating to enhance farm viability and increase access to local food. Panelists will include Dan Stein (Food Works), Hans Estrin (Windham Food & Farm Network), Katherine Sims (Green Mountain Farm to School), Robin Morris (Mad River Food Hub), Elena Gustavson (Center for an Agricultural Economy) and Sona Desai (Intervale Center).
Sunday Roundtables 1:00–2:00 pm Current Issues and Legislation in Vermont State Agriculture and Food Policy • Davis Center - 4th floor,
Share a table with Will Stevens, of Golden Russet Farm and the VT House of Representatives Agriculture Committee, and bring discussion items that are most important to you and your community.
Greenhouse Irrigation for Commercial Growers • Davis Center - 4th floor, Chittenden
Christa Alexander of Jericho Settlers' Farm will lead this discussion on greenhouse irrigation designs.
Pest Report 2012 • Davis Center - 4th floor, Jost Join Ann Hazelrigg of the UVM Plant Diagnostic Clinic and Yolanda Chen of the Insect Agroecology Lab to discuss pest pressures from 2012 and what's coming down the pike for this season.
Vermont Community Garden Networking Session • Davis Center - 1st floor, Fireplace Lounge
Community Garden Series Meet other garden organizers, share your stories, and learn about new grant opportunities at this informal networking event. The Vermont Community Garden Network (VCGN, formerly Friends of Burlington Gardens) provides community and school garden leaders with training, resources, technical assistance, networking opportunities, and funding to start and expand garden sites and programming.
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SUNDAY WORKSHOP SESSION II Sunday Workshop Session II 2:15–3:30 pm A View from Inside Big Food (and What it will Take to Change It) • Terrill 308 Helene York, Green Mountain College’s Visiting Scholar, will share insights of her eight-year journey to make food system changes from the "inside." As the architect of a progressive purchasing strategy for Bon Appétit Management Company, a national contract restaurant company serving 135 million meals a year, York has catalyzed many changes, faced stiff opposition and educated many colleagues to ask better questions in service of realizing a more sustainable food system.
Apitherapy: Health and Healing From The Hive •
The honeybee and hive products have historically played a large role in disease care and prevention. Today science is finally catching up to what naturalists, herbalists, and acupuncturists have known for years. Discussion will cover how the bees produce and use honey, pollen, propolis, royal jelly, and honeybee venom, and how beekeepers harvest and use these powerful substances for human health and healing. Ross Conrad is a beekeeper and author of Natural Beekeeping: Organic Approaches to Modern Apiculture.
Efficiency Improvements for CSA Systems, Part I • Davis Center - 4th floor, Jost
Advanced Innovation In this two-part workshop, JeanPaul Courtens and Jody Bolluyt will walk through the planning, crop and harvest management systems used at Roxbury Farm and will address how to improve efficiency on a highly-diversified, community supported farm that produces for over 1000 shareholders. In the second part of the workshop, participants are invited to ask questions, discuss challenges and share information about CSA systems both familiar or unknown to them. Courtens and Bolluyt use biodynamic principles to produce vegetables, herbs, and pastured, Animal Welfare Approved pork, lamb, chicken and beef in Kinderhook, NY.
Grow It! With Vermont Community Garden Network, Part I • Aiken 110 Community Garden Series Learn about innovative strategies for transforming your garden into a community hub, maintaining leadership, building successful educational programs, fundraising, community composting, and more! With local and national experts, including community garden specialist Betsy Johnson, garden writer and consultant Charlie Nardozzi, Highfields Center for Composting Program Manager Noah Fishman, Vermont Community Garden Network Director Jess Hyman, Burlington School Food Project staff, and garden organizers from around Vermont. This session kicks off the statewide Grow It! garden organizer training series and includes information about new grants for community and school gardens and composting projects from the New England Grassroots Environment Fund, in partnership with Highfields Center for Composting and VCGN.
Growing School Food Year Round to Build Community & Curriculum Connections • Jeffords 112 Community Garden Series This workshop will inspire and help guide school garden leaders to expand food production and food-based curriculum with greenhouses and micro-green production. It is easy to grow during the school year and have a high impact on students - even on a small budget. These projects have a variety of curriculum as well as service learning benefits in the community. Steve Colangeli is a teacher at U-32 Middle and High School in Montpelier.
Increasing Access for Food Insecure Vermonters • Lafayette 311
UVM Food Systems Solutions Did you know that 13% of Vermont households struggle with hunger? Join moderator Linda Berlin of UVM and the UVM Center for Sustainable Agriculture, Erin Buckwalter of NOFA-VT, Dorigen Keeney of Hunger Free Vermont and Richard Berkfield of Post Oil Solutions for an overview of how "food insecurity" affects Vermont communities, how organizations are addressing this issue and what you can to to help.
Lessons from the Cuban Food System • Davis Center -
4th floor, Chittenden
After the collapse of the Soviet Union and the constricting US embargo in the late 1980’s, Cuba was no longer able to rely on external inputs like petroleum and pesticides. Cuba's food system re-localized and became a leader in organic agriculture. Brooke Decker and Monica Pless recently returned from a field study in Cuba and will discuss stories, photos and explore how the Cuban model applies to our communities.
SUNDAY WORKSHOP SESSION II Mulching and Weed Control for Profit • Terrill 108 Sandy and Paul Arnold of Pleasant Valley Farm in Argyle, NY have utilized hay, straw, and chopped mulch for years to increase organic matter, hold in moisture, and help with weed control, and it is used more recently in conjunction with Bio-Telo and a waterwheel transplanter for efficiency. Their tractor systems of cultivation/weed control as well as the many hand tools and tricks for weed management will be discussed to show how a strict “no weed” policy can be managed. In addition, soil management in relation to the mulching, soil tests, fertilizers, and cover crops will be reviewed.
Pastured Pork: Making It Work On Your Farm •
Davis Center - 4th floor, Williams
At Maple Wind Farm, Bruce Hennessey and Beth Whiting maximize what their pigs can get from above and below the pasture, and round out their diet with high-quality feed. They are in the process of purchasing a mill so they can source local grains and mill them into a fine-tuned diet. This workshop will focus on general principles of pastured hogs, including breeds, supplemental feed, fencing and water systems, farrowing and health and will explain how pigs can re-condition pasture.
Planning the Garden for the Winter Pantry •
In this interactive workshop, Julie Rubaud, owner of Red Wagon Plants in Hinesburg, will discuss gardening with all 12 months of the year in mind. Freezing, canning and dehydrating are a form of season extension and bringing the bounty indoors. Come learn a few tips, share your practices with others - the good and the bad. The goal of this workshop? No more mystery mush in the freezer that goes uneaten year after year.
The Nuts and Bolts of Basic Veterinary Procedures, Part I • Aiken 102 In this two-part workshop, first lecture and second hands-on, participants will learn some basic veterinary procedures and equipment for ruminants (cows, goats, and sheep) and swine. Pregnancy diagnosis, wound management with suturing, local nerve blocks for dehorning and obstetrics, passing a stomach tube, roping techniques, veno-puncture for medicating or drawing blood, trimming hooves, and much more if time permits. This is for the small farmer where veterinary care is hard to come by, very expensive, or inexperienced with sustainable farming. Samuel Yoder, VMD, and Annemarie Yoder, DVM, own Silver Maple Veterinary Clinic in Kutztown, PA and an 88-acre certified organic farm. Part II will take place at the UVM Dairy Barn.
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SUNDAY WORKSHOP SESSION III Value-Added Processing for the Commercial Farmer, Homesteader and Market Gardener, Part I • Lafayette 403 Have you thought about bringing a value-added product to your customers? Did you have a banner year for tomatoes (or zucchini or kale or fruit or...) and want to process/preserve it? Do you find food safety regulations and processes overwhelming to navigate? Then this workshop is for YOU! Come hear from commercial farmers Peter Hingston and Bill Suhr, who have brought their value added products to the market place and from food
safety and processing experts, Elena Gustavson, Robin Morris, George Keener, Londa Nwadike, who will help you take the next step on your farm.
Sunday Workshop Session III 3:45–5:00 pm Efficiency Improvements for CSA Systems, Part II •
Davis Center - 4th floor, Jost
Advanced Innovation See Part I, page 28. We strongly recommend attending both parts of two-part workshops.
Farmland Access & Acquisition: Securing Affordable, Long-term Tenure • Davis Center - 4th floor, Chittenden
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Join farmers and service providers as they explore approaches to securing land tenure. Greg Cox from Boardman Hill Farm will discuss ways in which established farmers can create mentor and incubator opportunities on their farms for beginning farmers. Mark Fasching from Jericho Settlers Farm will discuss how to develop secure, long-term lease agreements with landowners. Jon Ramsay of the Vermont Land Trust Farmland Access Program will explain ways VLT is making farmland ownership affordable through conservation. Ben Waterman, of the Land Access Program at UVM Center for Sustainable Agriculture, will discuss the latest developments with the Land Access Database.
Grow It! With Vermont Community Garden Network, Part II • Aiken 110 Community Garden Series See Part I, page 28. We strongly recommend attending both parts of two-part workshops.
Is Organic Sustainable? • Lafayette 311 Winter is a good time to reflect on bigger picture questions, such as the philosophical roots of the organic movement. This presentation will look at the history of organic and sustainable agriculture, with a focus on the social, political and ethical origins and principles of alternatives to the prevailing corporate industrial agribusiness model. Be ready to question your assumptions - challenges, questions and debate are welcomed. Grace Gershuny is an author who has worked for NOFA in many capacities, including developing its first organic certification program.
SUNDAY WORKSHOP SESSION III Keeping up with VT Farm Labor - H2A, Immigration Policy and the Immigrant Dairy Worker • Jeffords 112
Selecting and Growing Tomatoes for the Kitchen •
UVM Food Systems Solutions Farm labor is an integral component of any farm. Erin Shea, Outreach Professional Senior at UVM Extension, and Dan Baker, faculty member with the Department of Community Development and Applied Economics at UVM, will review Vermont farm worker demographics, provide an overview of federal and state legislation, and offer best practices in managing labor on your farm.
Determinate, heirloom, saladette, slicer....what do these terms mean and how do you decide what to grow in your kitchen garden? Julie Rubaud, owner of Red Wagon Plants in Hinesburg, will share her favorite varieties, give you tools to make selections from catalogs and greenhouses you visit, help you understand the tomato dictionary and how it translates to the kitchen. Ann Hazelrigg of UVM's plant diagnostic clinic will discuss how to keep your tomato plants disease free.
Lacto-Fermented Mason Jar Pickles, Salsas and Chutneys • Lafayette 108
Shaping Vermont Food System Research Priorities • Terrill 308
Learn how easy it is to ferment seasonal fruits and vegetables with the lacto-fermentation method using simply water or a fruit/vegetable's own juices and sea salt. This low-tech form of food preservation increases nutrition and enhances digestion while preserving the flavors of your favorite produce. Caroline Homan is the Food & Nutrition Education Coordinator at City Market/Onion River Co-op and Burlington Chapter Leader for the Weston A. Price Foundation.
Making Organic Even Better: Nutrient Dense Crops for Ourselves and our Livestock • Terrill 108 Advanced Innovation Growing high quality nutrient dense food has become a popular concept in organic agriculture. Products like foliar sprays and trace mineral packs are being sold for the purpose of growing crops with better nutrition. Most of these special products are proprietary and expensive. There is no need to spend a fortune growing high quality food. Jack Lazor of Butterworks Farm and Heather Darby from UVM Extension will share their research and results on growing nutrient dense forages during the 2012 growing season.
Season Extension Grazing • Davis Center - 4th floor,
Every day a grazier avoids feeding hay adds to the bottom line. Bruce Hennessey of Maple Wind Farm will share his experiences with season extending cropping systems. Learn about the economic and nutritional impacts of winter feeding options, how to take advantage of stockpiled forages and how Maple Wind uses no-till plantings of high energy annuals that extend the season and grow high quality meats on late season grass.
UVM Food Systems Solutions In 2009, the Food Systems Research Collaborative was created to identify projects and research priorities that would strengthen Vermont's food systems. This workshop will review the Collaborative's past and current activities. Jane Kolodinsky of the UVM Department of Community Development and Applied Economics and Erin Roche, of the UVM Center for Rural Studies will lead group discussions to identify future areas of research and form ideas for new projects and collaborations. The presentation and discussion will assume some prior knowledge of the Vermont food system.
The Nuts and Bolts of Basic Veterinary Procedures, Part II • UVM Dairy Barn See Part I, page 29. We strongly recommend attending both parts of this workshop.
Value-Added Processing for the Commercial Farmer, Homesteader & Market Gardener, Part II • Lafayette 403
See Part I, page 32. We strongly recommend attending both parts of two-part workshops. Vermont Agricultural Credit Corporation Helping to Fund Vermont’s Agricultural Future Since 1999
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OUR STUDENTS are on the cutting edge of food systems innovation in the perfect small, regional food systems testing ground â€” Vermont.
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Our Exhibitors STAIRS
Area 1 • Catamount Solar AREA • Chelsea Green • City Market 1 24 • Efficiency Vermont • eOrganic • Frontier TO • Gardener's Supply WORKSHOPS • Green Mountain College • High Mowing Organic Seeds 22 • Horticultural Professionals • Johnny's Selected Seeds • Migrant Justice • Neighboring Food Co-op AREA Association 2 • NOFA-VT Books & 23 Merchandise • Organic Valley • Purple Mountain Organics • Sodexo at UVM • Sterling College Area 2 • SunCommon • TD Bank • AllEarth Renewables • The Farmhouse Group • American Society of Dowsers • Tierra Farm • Bee Valve, Inc. • Two Bad Cats LLC • Cooperative Fund of New England • USDA Risk Management Agency • The Carrot Project • UVM Center for Sustainable • Dancing Bee Gardens Agriculture • UVM Extension New Farmer Project • Got Weeds? • The Greenhorns • UVM Food Systems Spire • Grow Compost of Vermont • Vermont Agency of Agriculture • Horizon Organic • VT Community Garden Network • Intervale Center • Vermont Organic Farmers (VOF) • Kreher Enterprise • Vermont SARE • Lancaster Ag Products • Wellscroft Fence Systems, LLC • National Young Farmer's Coalition • Yankee Farm Credit • New England Farmers Union • NOFA-VT Hospitality Table • Northern Organic Vegetable Improvement Collaborative • Rock Dust Local, LLC • Scythe Supply • Singing Spindle Spinnery
1ST FLOOR: REGISTRATION, ICE CREAM SOCIAL 2ND FLOOR: EXHIBITORS, NOFA HOSPITALITY TABLE 4TH FLOOR: KEYNOTES, LUNCH, SATURDAY DINNER
• SoBerry Clean • Urban Moonshine • USDA NASS New England • USDA NRCS • Vermont Association of Conservation Districts • Vermont Coffee Company • Vermont Community Loan Fund • Vermont Department of Taxes • Vermont Foodbank • Vermont Land Trust • VT Law School - Center for Agriculture & Food Systems • VT Rebates for Roll Bars Program, UVM Extension • Vermont Sustainable Jobs Fund • Vermont's Local Banquet • VT Farm Viability Program • Weston A Price Foundation • Yestermorrow Design/Build School
Evaluations. . . . . . . . . . . . . . . Your feedback is very important to us! In order to collect your feedback, we have two options for completing a conference evaluation: online or on paper. There is a link on the NOFA-VT website (www.nofavt.org) for those who would like to complete an evaluation electronically. Evaluations are also included with your registration materials. We use evaluations to collect ideas for future workshops, presenters, and themes, as well as improve our event! Completed paper evaluations may be submitted at the registration table in the Davis Center at the end of each conference day or mailed to the office after the conference. Thank you!
thanks to our Sponsors!
Food Systems Spire
Co-op Insurance Company NECRME*
M.S. in Sustainable Food Systems at
Green Mountain College
Horizon Organic Hunger Johnny's Selected Dairy Mountain Co-op Seeds
USDA National Vermont Institute of Food Community & Agriculture Garden Network
Media Sponsor: Vermont's Local Banquet
Arcana Gardens and Greenhouses
Cabot Creamery Cooperative
Cedar Circle Farm
Clean Yield Asset Management
North Country Organics
Resource Management, Inc.
UVM Center for Sustainable Agriculture
UVM Department of Plant & Soil Science
Upper Valley Coop
VT Agricultural Credit Corporation
Vermont Bread Company
The Weston A. Price Foundation
*Funding for this conference 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.
buildings of note A Davis
Registration, Exhibitors' Fair, Keynotes, Meals, & More (See below)
D Williams Workshops
Alternative Meal Sites
(Approximate locations only; see registration for more information.)
Davis Center locations 1st Floor
• Atrium: Registration, Ice Cream Social (Sunday) • Burack Family Fireplace Lounge: TD Bank ATM, Lunchtime Networking Sessions • Near South Entrance: Nursing Mother's Lounge • Brennan's Cafe (open 11am-11pm Sat, 3-11pm Sun)
• Mansfield Room/Dining Area: Exhibitor’s Fair, Hospitality Table, Coffee, Conference Mixer with the Exhibitors • Chikago Landing: New Farmer Coaching Sessions • South Dining Marketplace (open 8-11:30 am Sat & Sun)
• Scarlet Oak Lounge: Community Art Project • Hallway: People's United Bank ATM
• Jost Foundation Room: Workshops, Roundtables • Williams Family Room: Workshops, Roundtables • Chittenden Bank Room: Workshops, Roundtables • Handy Room: Childcare • Livak Fireplace Lounge: Social Action Zone, Seed Swap • Livak Ballroom: Children's Conference, Workshops, Lunch Seating, Film Screening • Grand Maple Ballroom: Announcements, Featured Speakers, Meals, Poster Session, Health Screening