Schedule Pre-Conference Friday, Jan. 12 8:00 A.M. - 3:30 P.M. Farm Tours & lunch, local & organic (as much as possible) 9:30 A.M. - 3:30 P.M. Lloyd Nelson and Brook LeVan Barrel Compost & lunch, local & organic (as much as possible) Onsite at Red Acre, a Biodynamic Farm 9:30 A.M. - 12:00 P.M. Duck class with Chef Shon and the Sego team at Red Acre Farm in the Farm House Kitchen 12:30 P.M. - 1:30 P.M. Whole Hog Butchery with Chef Drew Nehrenz at Southwest Tech
Main Conference Events Friday, Jan. 12 at The Barn at Cedar Meadows 3:30 P.M. - 4:30 P.M.Check In (at the door registration if not sold out) 4:30 P.M. - 7:30 P.M. Gather & Welcome Blessing. Mandeep of Sage Hills Update from Red Acre Center with Representative Marc Roberts, Keynote: Eliot Coleman, Nothing is Impossible Book signing immediately afterward Dinner: local & organic (as much as possible) 7:30 P.M Film Screening: LOOK & SEE: A Portrait of Wendall Berry Q&A with Woody Tasch Open to the public 9:00 P.M. Young Farmer Mixer (or young at heart) at Centro Pizza Sponsored by National Young Farmer's Coalition
Saturday, Jan. 13
at Festival Hall at the Heritage Theater 7:00 A.M.- 8:00 A.M. Early Morning Yoga at Cedar Yoga Space (adjacent to conference) 7:45 A.M. Breakfast: local & organic (as much as possible) and Meet Ups 7:45 A.M. Check In (at the door registration if not sold out)
Schedule 8:45 A.M. Welcome & Gather 9:00 A.M. Keynote: Woody Tasch Room 7 Slow Money and Nurture Capital: A New Vision of Food, Money, and Soil 9:40 A.M. Break and book signing with Woody Tasch 9:50 A.M. Let’s Just Talk About It! A Conversation With: Room 7 Shon Foster: Sego Owner & Executive Chef Steven Rosenberg: Owner of Liberty Heights Salt Lake City’s “Food Evangelist” Sara Patterson: Owner Red Acre Farm CSA Co-founder of The Year Round and Down Town Cedar City Farmers Markets Erin O’Brien: Board member of the Downtown St George Ancestor Square Farmers Market, avid supporter of the local food movement, Alison Einerson: Executive Director of Urban Food Connections of Utah, the food-centric non-profit that manages the SLC Downtown Farmers Market. 10:50 A.M. Break 11:00 A.M. Break Outs Laura Bledsoe Room 6 Dr. Shanon Brooks Room 1 Chef Shon Foster & Jason Neeley Room 4&5 Tyler Westhoff Room 2&3 12:00 P.M. Lunch, local & organic (as much as possible) 1:30 P.M. Break Outs Marc Roberts and Paula Milby Room 6 Eliot Coleman Room 1 Luke Petersoen Room 2&3 2:30 P.M. Break 2:45 P.M. Break Outs Lloyd Nelson and Brook LeVan Room 6 Steven Rosenberg Room 2&3 Dayla Ulrich Room 1 3:45 P.M. Break 4:00 P.M. Break Outs Sergio Constantino Medal-Gallardo Room 1 Woody Tasch Room 6 Vernie Lynn DeMille Room 4&5 Tony Jacobsen Room 2&3 5:00 P.M Break 5:15 P.M Closing Keynote: Eliot Coleman The Delights of Real Food 3
WELCOME We at Red Acre Center and all those who helped make this conference happen, offer you a warm welcome to the second annual Utah Farm Conference! What an honor to have you here! Thank you for making the time to be present, for sacrificing and finding the resources to be here. Soil, food, farms and farmers matter. What we eat, how and where it is grown, makes a difference. You honor that and believe it at some level or you would not be here! We extend sincere gratitude for the sponsors and donors who have made this conference better. This outpouring of support, coupled with you being here, has affirmed that this gathering is valued and needed in Utah. We are a small community with great purpose. We need this time together to collaborate, regenerate, and get to know each other and how we can best effect change for good, ensuring robust local food systems. You bring your own story, experience, and questions. Community building is as important to us as education. I hope you will find new thought, be inspired, share, ask questions, and be curious about those who are gathering with you. We need each other for the work ahead and this is a wonderful opportunity to connect.
Keynotes Eliot Coleman Eliot Coleman, author of The New Organic Grower and The Winter Harvest Handbook, harvests vegetables year round and does agricultural research from Four Season Farm in Maine. He has more than 40 years of experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle, sheep and range poultry. He is a commercial market gardener a teacher and lecturer on organic gardening. He served two years as the executive director of the International Federation of Organic Agriculture Movements and was an advisor to the U.S. Department of Agriculture. These days, he consults and designs tools for Johnny’s Selected Seeds. At 78, Coleman shows no sign of slowing down. He still enjoys what he does and looks forward to getting up in the morning. He is encouraged by the passion of the current slow food movement and believes it is here to stay.
Woody Tasch Woody is the founder and chairman of Slow Money, a nonprofit that has facilitated the flow of more than $40 million to over 400 local, organic food enterprises via 20 local networks and 14 investment clubs in the United States, Canada, France, and Switzerland. Tasch is a pioneer of the concepts of patient capital, mission-related investing, and community development venture capital. He was chairman and CEO of Investors’ Circle, founding chairman of the Community Development Venture Capital Alliance and treasurer of the Jessie Smith Noyes Foundation. Tasch is author of Inquiries into the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered (Chelsea Green, 2011). He has been recognized by UTNE as one of “25 Visionaries Who Are Changing Your World.”
Local Farm Tour The Gabrielsen family has lived on this twenty acre farm for eight years. As transplants from the city their adventures have yielded a farm where no-till and rotational grazing are implemented and where happy animals, plants and humans live. The Williamsons retired from their corporate careers in 2012 to New Harmony, Utah from the Midwest. They continued their gardening hobby and it has since grown to a much larger garden and greenhouse providing organically grown produce for family and farmers markets. They have also expanded their flocks of chickens and ducks for egg and meat production. In addition they keep bees and currently have 8 hives. Red Acre Farm a CSA started in 2009 with 4 shareholders on less then an acre and a 14 year old farmer/ owner . Her parents joined her full time, expanded to 2 acres of mixed vegetables and 3 high tunnels. Together they host annual events, have sold at as many as 4 markets in a season, up to 85 share holders, several restaurants and stores, built a year round farm stand, added eggs, meat, and milk. Completed a commercial kitchen for value added items, prepared food, and dinners. A Biodynamic farm that loves what they do! 7
Friday, Jan 13
Celebrating Small Farmers By Eliot Coleman
I am very fond of a quote from Amory Lovins, the energy guru, which I read in a magazine article. The interviewer was having a difficult time understanding Lovins’ confident answers to her questions. She seemed to assume he should be giving long and complicated replies and bemoaning the great difficulty and potential insolubility of the problems. When she confronted Lovins with her concern, his simple reply was, ”I don’t do problems; I do solutions.” Small farmers are on that same page. Rather than expending needless angst eulogizing agricultural problems and studying them to death, organic farmers are focused on solving them by practicing environmentally sound food production. René Dubos explained it concisely in his book The Wooing of Earth. “There are no problems in Nature, only solutions, because the natural state is an adaptive state that generates a coherent system.” Small farmers are the solution because they are closer to the earth. They are part of a coherent system of food production and cultural values. To keep civilization on the right track, there need to be more of us. We are the poster children for clean food and a healthy planet. However, for many years you would have been hard put to deduce any value in our small farming activities from the numerous USDA pronouncements that I first encountered 50 years ago. Although it has been forgotten, back then the USDA would proudly proclaim every year that the number of farmers as a percentage of the population had fortunately continued to drop. The previous year it was, say, 5.1% percent but the department was giddy with delight to announce a decline to 4.9%. The USDA obviously approved of the fact that every one who left the farm became a potential wage slave for industry. They obviously also approved of the fact that a large farm could gobble up the abandoned small farms to become ever larger. Amazing! Talk about being co-opted by prevailing economic theory into celebrating the demise of your own species. Like many wiser minds in an earlier age when farming was respected, William Butler Yeats, the Irish poet and playwright, understood the essential harmony between the people and the land. In a poem touching on the history of Ireland and the source from which its literature draws its strength, he wrote:
“All that we did, all that we said or sang Must come from contact with the soil, from that Contact all things Antaeus-like grew strong.”
The Antaeus mentioned in Yeats poem was the son of the Greek earth goddess Gaia and a legendary giant in Greek mythology. He was invincible as long as he remained in contact with the earth, as long as he kept his feet on the soil. And that, to me, is the whole story. The earth, the soil, is the foundation of the small farmer’s invincibility. The more our farms can be self-supporting from the soil, the better off we are. And by self-supporting I mean in all things agricultural – in soil fertility, in pest prevention, in livestock feed, and in efficiency by devising systems that require fewer inputs because the next step fits neatly into the one before. The social and cultural influence of the productive family farm (so celebrated by Thomas Jefferson) can once again extend from the fertile soil under the farmer’s feet far out beyond the boundaries of the farm itself. Back in 1915 Cornell professor Liberty Hyde Bailey, who understood the power of the small farm and the farmer to make a difference in the world, wrote a little book entitled The Holy Earth. He summed up the heart of the matter in a few words: “One does not act rightly toward one’s fellow, if one does not know how to act rightly toward the earth.”
Friday January 12 4:30pm to 6:30pm
Keynote at The Barn at Cedar Meadows
Nothing is Impossible Eliot Coleman
A Celebration of the Challenges of Starting an Organic Farm and How Four Season Farm Overcame Them
Saturday January 13 9:00pm to 9:40pm Keynote Room 7 Slow Money and Nurture Capital: A New Vision of Food, Money, and Soil Woody Tasch Since 2009, Slow Money founder Woody Tasch has been at the forefront of a new economic story—a story about bringing our money back down to earth. Published in 2017, Woody's new book SOIL: Notes Towards the Theory and Practice of Nurture Capital is poetic, photographic, philosophical and radical. It is about billions and trillions of dollars in the global economy, and billions and trillions of microbes in healthy, fertile soil. Nurture capital is a vision of finance that starts where investing and philanthropy leave off, giving us a new way to reconnect to one another and places where we live, all the way down to local food systems. Come hear directly from Woody about his new book and Slow Money's progress, including the $60 million invested in more than 625 small organic farms and local food businesses, via dozens of local groups in the United States, Canada, France and Australia.
9:50pm to 10:50pm Room 7
Let’s Just Talk About It! A Conversation With:
Shon Foster: Sego Owner & Executive Chef Steven Rosenberg: Owner of Liberty Heights Salt Lake City’s “Food Evangelist” Sara Patterson: Owner Red Acre Farm CSA Cofounder of The Year Round and Down Town Cedar City Farmers Markets Erin O’Brien: Board member of the Downtown St George Ancestor Square Farmers Market, avid supporter of the local food movement, Alison Einerson: Executive Director of Urban Food Connections of Utah, the food-centric non-profit that manages the SLC Downtown Farmers Market. Farm to table: a culinary unicorn!
What's the reality? Does it work? And is it worth it? Join us as we first define what it means to really be apart of the symbiotic relationship fostered in theory by farm to table supporters.
What is our future and is there one? Can humanity afford not to support local farms and what about those that cant financially afford too? What’s the business model that works? Do chefs have a place in the garden, do farmers have a seat at the table and who cares about you running out of your heirloom Brandywines half way through a stressful summer service. We dont know the answer but maybe together we can get a little closer.
11:00pm to 12:00pm Break Outs
The New Millennial Farmer
Dr. Shanon Brooks Room 1 There is something politically and morally stabilizing about farming. The very foundations of the Western World were founded on the character qualities of independent citizen-farmers. The Romans clearly made the connection between small farmers and national permanence. It was Cato the Elder who said in 200 BCE that the old Romans praised a man by calling him a “good farmer” and that farming was the “most highly respected calling.” A 100 years later, Marcus Tullius Cicero defended farming as "the teacher of economy, of
industry, and of justice" (parsimonia, diligentia, iustitia). Seeking to build a new nation on the foundations of morality, justice, and political stability, the American founders in an effort to emulate the best of the ancients, saw the value of farming combined with deep critical thinking. They even called themselves the “New Romans.” This workshop discusses how farming was at the heart of the building of the Roman Republic, it’s value throughout the Dark Ages, how it was the foundation of the creation of the United States, it’s industrialization, and the emergence of the new Millennial Farmer.
Are We Saving Seeds or are Seeds Saving Us?
Laura Bledsoe Room 6 Whats the big deal? Seed banks, seed libraries, heirloom seed savers; along with preserving a bit of history, flavor, and crop diversity, why is seed preservation so imperative today? Is seed preservation the responsibility of governments, corporations or the backyard gardener? Why is this important to me? And, how is it done?
I've Been to the Top. What Now?
Chef Shon Foster & Jason Neeley Room 4&5
Simple solutions to getting the work done.
Luke Petersen Room 2&3 Farms can survive and thrive in spite of our urbanizing world by looking beyond the veil of soil, methods, and money to discover an abundance you can’t see from the road - or instagram. How to feed a consumer hunger you might not be considering.
Do We Have A Right to Choose What We Eat? / Bringing FSMA Down to Earth
Marc Roberts and Paula Milby Room 6 Evolving food preferences for a healthier sustainable diet are driving consumer demand for fresh locally produced food products. Producers, however, are struggling to meet the demand due to an antiquated regulatory frameworks designed to bolster the industrial food industry. Get insights from a local state legislator as he shares his story attempting to change existing laws. Learn what changes are being proposed this coming year, what groups oppose these changes and how you can help support future legislation.
2:45pm to 3:45pm
A tour of food and business philosophies and the reasons for doing what we do.
Imroving the Land with Livestock
Brook Loyd & Lloyd Nelson Room 6 Overview of the core principles of Biodynamic agriculture. The nine biodynamic preparations, and creating sustainable fertility. Recipes you can use at home. Planting with the moon, and optimal times for agricultural activities.
Tyler Westhoff Room 2&3 Tyler will talk on how proper management of livestock can help improve the land for healthier soil, plants, and animals. He will also address how to improve water infiltration and how to feed the soil microbes with livestock.
1:30pm to 2:30pm Break Outs
Tools For The Small Farm Eliot Coleman Room 1
Biodynamic Power Session!
Building a Farm
Dayla Ulrich Room 1 The struggles and success of the first few years as a farmer, including; finding land, getting financing, learning to grow on a large(r) scale, adapting to the ever-changing needs and desires of the community. Although everyday is not a series of amazing
Workshops instagram shots, we get to practice and improve our skills, learn how to fail and try again, and go to sleep knowing that tomorrow offers us new opportunities.
25 Years of Good Food: Liberty Heights Fresh... Always Eat Well!
Steven Rosenberg Room 2&3 I will take time to talk about my 25 year journey as a retailer of good food, and tell the story of Liberty Heights Fresh and how I started the good food movement in Utah and where it may be headed from here... The good food difference and why it matters more now than ever! Utah's prevailing food culture and changing demographics From hell to well: begins in the kitchen and at the table
How to Fail at Farming
Vernie Lynn DeMille Room 4&5 Want to guarantee yourself years of headaches, heartaches, blood, sweat, and tears on your farm? Just follow these simple rules for farm, family, and business and you'll be set for failure! Come hear this tongue-in-cheek guide from a a farm wife who has lived the past twenty years on the front lines of small family farming, where bankruptcy and bumper crops both lurk around the next corner. Followed by book signing
CEDAR YOGA SPACE 74 North Main Street Cedar City, Utah 84720 firstname.lastname@example.org (805) 539-8281 www.cedaryogaspace.weebly.com
4:00pm to 5:00pm Break Outs
Woody Tasch Room 6
Sergio Constantino Medal-Gallardo Room 1 Bridging the gap between growing ethical natural food and making your bottom line
Farm-to-Table in the High, Utah Desert
Tony Jacobsen Room 2&3 Tony Jacobsen, farm manger for Hell's Backbone Grill and Farm, will be speaking on the ethics, challenges, and daily operation of their six-acre farm at the edge of the Grand Staircase Escalante National Monument. Tony discusses the operation and motivation behind the farm-to-table restaurant, as well as sharing victories with value added products, brand identity, and knowing your neighbors.
Leading A Regenerative Renaissance www.monticellocollege.org
The Most Highly Respected Calling By Dr. Shanon Brooks
Most people today see small farming as a hobby, or the profession of farming generally as something archaic and not a real form of producing income – “not a real job. You will not be highly esteemed in our urbanized culture if you claim the status of farmer. But that is no more than a case of forgetfulness. Traditionally, in the Western World generally and in the United States specifically, farming has been the impetus for nearly everything we value today. Farming is the foundation of the free enterprise system and nearly every other form of creating wealth in the world. Farming, so say the ancients, formed humanity especially well for developing communities and society. Farming is the foundation of modern education, it is farming that cradled the development of the liberal arts or otherwise known as the Trivium and Quadrivum. These two elements of education lead to critical thinking. The foundation of critical thinking was conceived during a time when farming was king—it was known to the ancients as georgics. Georgics is a term that describes a culture of independent farming that engenders the qualities of duty, order, frugality, and self-control. These values and ethics that farming daily demands, are the same ones that create and sustain a liberal arts system of education and a participatory political order in which citizens rule rather than the so-called 1%ers. The word georgics is derived from both Latin and Greek, and it means literally to work the land or to engage in agricultural efforts. Georgics as a concept, has a strong 2,600-year history. It begins with Hesiod around 700bc or BCE. The Roman historian Virgil picked up the torch in his poetic writings actually called “The Georgics” around 35 BCE. Hillare Belloc illuminated Medieval history in his work The Servile State, which outlines the 500 BCE to 1400 CE evolution of the term “Yeoman” from servant of the king, to free land holder and independent farmer. Starting in 1607 with Jamestown, agriculture and georgics became the primary means of livelihood and way of thinking for the American colonists. By the late 1600’s John Locke introduced his georgic concepts of private land ownership with “Two Treaties of Government,” followed by the mid to late 18th century economic theories of the Physiocrats in Europe, which supported the growth and development of agriculture as the true means of national wealth. Austrian Philosopher Rudolph Steiner, the founder of the Waldorf Schools, developed the georgics concept of Biodynamics in the 1920’s, which were then introduced to American farmers in the 1930’s, followed by the georgic concepts of Permaculture presented by Bill Mollison in 1978. The term georgics was adopted by the early Americans to describe a quality they not only very much admired, but one that they were determined to inculcate into the new culture and that they were convinced would create a great land of liberty. To better understand this concept let’s translate the word georgics into a modern term —when the founders said georgics, they meant “Independent Farmer” or “Yeoman” or more loosely “OWNER.” Georgics or farming has been a deep and meaningful part of American history. In fact, in 1790 90% of the labor force was involved in farming and agriculture in general. By the 1850’s it was still at a very respectable 64%. But following the rural to urban shift of the Industrial Age with up to 90% of the population moving to the cities, 1940 showed only 18% of the labor force involved in georgic enterprises. Today no more than 1% of Americans claim to be part of what Cato the Elder called more than 2,000 years ago, “the most highly respected calling.” 13
Frog Bench Farms is an urban farm and greenhouse dedicated to suppling organically grown produce to the farm-to-table restaurants in Salt Lake City. Support your local Restaurant!
THE SOUL OF ORGANIC â€“ by Eliot Coleman The indisputable raw material of the organic farm is a biologically active fertile soil. Soil fertility does not require purchased inputs. It is endlessly self-renewing with farm-derived compost, grazing livestock, crop rotations, green manures, cover crops, and other time-honored practices that nurture the boundless energy of the earth. Incorporating deep rooting grass/legume pastures in the rotation can make available the almost inexhaustible mineral supply from the lower levels of the soil. Truly fertile soil produces food of the highest nutritional quality. Pest-free plants and animals with active immune systems are a direct result of a biologically active fertile soil that has been shown to induce pest resistance in the crops. Investigations into the miraculous soil micro-biome are revealing the vital processes that power a self-renewing agriculture. The biologically based production systems of the real organic farm are freely available to everyone everywhere and can feed mankind with exceptional food in perpetuity.
Presenters Mandeep aka Melanie Paul Abderrahman
Vernie Lynn DeMille
I am a woman of faith and hope. I am an American farmer. I am passionMandeep aka Melanie Paul Abderrahman ate about the pursuit of beauty in has been teaching Yoga and Meditation for 20+ years. She is the founder and owner of simple things: finding it, creating it, Sage Hills 108, a Community based Spiritual remembering it, and sharing it. I am a Center here in Cedar City at the OM Ranch. believer in joy: that it is a method of travel and not a destination. I am the sum of my efforts and not my failures. I believe Laura Bledsoe that every season has a purpose and that we have a job to do within it. I believe that living my life on purpose means that Laura Bledsoe and her husband are the owners I must look with the intent to really see, listen with the goal of Quail Hollow Farm, a small organic full-diet farm in Southern Nevada. Monte and Laura were of really hearing, and speak with the desire to serve, comfort, and encourage. originally inspired to become farmers by visiting the Founders farms in the Eastern United Alison Einerson States and were impressed by the sense of stewardship that they had for Alison Einerson is the Executive the land. Feeling the call to provide wholesome food for their family Director of Urban Food Connections and community, they founded Quail Hollow Farm CSA (Community of Utah, the food-centric non-profit Supported Agriculture). Now the farm has grown to service over 100 that manages the Downtown Farmers families, several notable restaurants and farmers markets throughout Market, Rio Grande Winter Market, southern Nevada. Battling challenges they encountered with local Tuesday Market, and the ongoing authorities, they successfully worked at the 2013 Nevada Legislature development of the planned year-round Public Market in to pass the “Farm to Fork” and Cottage Food bills. Laura is passionate Salt Lake City. Einerson has been involved in the local food about preserving indigenous seeds, foods and culture. Monte is passioncommunity for many years, as former Executive Director of ate about self-sufficiency, health and close community relationships. Local First Utah, as a writer and editor for local publications, Together they love working to promote healthy soil and healthy families. and as a food preservation instructor. Einerson holds a Master Canner Certification and loves to make pickles and salsa. She enjoys collaborating on projects such as Eat Local Week Dr. Shanon Brooks with other non-profits in the community, including Wasatch Dr. Shanon Brooks is the president of Monticello Community Gardens and Slow Food Utah. She holds a B.A. College, a unique school that combines georgics, in English and Women’s Studies from the University of Utah. the liberal arts, manual arts, and entrepreneurship resulting in debt-free, mortgage-free, selfChef Shon Foster reliant graduates. He is the author of The State of American Education and A Thomas Jefferson Education for Teens. A native of Kanab, Utah, Executive Dr. Brooks is a veteran of military service in the United States SubmaChef Shon Foster takes a thoughtrine Fleet and holds a Bachelor’s degree in business administration, a ful approach to food, blending Master’s degree in education, and a Ph.D. in constitutional law. On a contemporary cuisine with local & personal note, he loves operating his backhoe, hiking, and the renewinternational traditions. Chef Shon’s ing force of permaculture. He and his wife Julia live on the campus of career path led him to the role of executive chef at AmanMonticello College. giri, which was named one of “America’s Best Hotels for Foodies” by Travel & Leisure in January 2013. Amangiri is 17
Presenters a boutique resort tucked into the canyons of Southern Utah at Canyon Point, near the Arizona border, and a member of Aman Resorts, a collection of luxury resorts around the world. While at the helm of the kitchen at Amangiri in 2012, Chef Shon has featured dishes that highlight ingredients & culinary traditions native to Utah & the Southwest, while integrating flavors from around the world – a nod to Aman Resorts’ global profile. His passion is to let the pure flavors of the ingredients shine through while allowing room for experimentation and spontaneity. Chef Shon’s next venture led him back home to open Sego Restaurant in Kanab Utah. The result is an evolving menu that showcases his creativity in the kitchen and captures the vibrancy of the local culinary landscape. Chef Shon has charted his own path in the culinary world, spending a handful of years as a recording engineer in the music industry before discovering his passion of the culinary world and fine dining. His efforts have culminated in an invitation to the 2013 & 2014 Pebble Beach Food & Wine Festival and most recently, his whimsical approach to food titled “S’mores School” was a popular display at the Nashville Southern Ground Music and Food Festival, catering for high end car companies around the united states. Chef Shon also has represented Utah and its culinary scene in Germany to promote Southern Utah tourism, and added public speaking at local farm conferences and economioc development seminars to his most recent experiences.
Brook LeVan A self-proclaimed certified generalist and C.E.O. (Cosmic Engagement Officer) mostly in the agrarian realm. Previously an artist of some standing, now incorporating science and alchemy in his work to rebuild our relationship to All of the Life that we collaborate with as farmers and ranchers. He sees his ranch as a laboratory to rediscover a form of deep nutrition that is sorely lacking in our current diets. He claims to be leery of what he knows, as it might get in his way, and feels he is perfectly unqualified for what he does everyday. LeVan is co-founder and un-better- half visionary at Sustainable Settings, now in it’s 20 th year, a Demeter Certified Biodynamic working ranch, and Whole Systems Learning Center with a 100family shareholder raw dairy, meat and egg production, a 40-family vegetable and fruit CSA, and most recently adding medicinal herb production. LeVan is also co-founder of Biodynamic Source- a Demeter certified Biodynamic preparation making and distribution non-profit devoted to healing the earth through utilizing homeopathic therapies, the Biodynamic preparations, and fostering practical multi-disciplinary land stewardship ethics and methods. This last year he co-founded Biodynamic Botanicals-a new effort at the ranch devoted to the research, education and production of high quality medicinal plants to serve the burgeoning herbal apothecary market. Both of these efforts are geared to more broadly disseminate the regenerative.
Tony Jacobsen is the farm manager for Hell’s Backbone Grill & Farm, a farm-toSergio Medal table restaurant located in Boulder, Utah. A James Beard nominated restaurant, Hell’s Sergio Medal - Permaculture Designer, coBackbone Grill will be opening for its founder of the Baja California Permaculture 19th season in the spring 2018. In 2017, the restaurant released Convergence, and founder of Pachamama its second cook book titled This Immeasurable Place: Food and Fair Trade which imports heriloom seeds Farming from the Edge of Wilderness, co authored by restaurant and me dicinal herbs to the US, based in owners/chefs Jen Castle and Blake Spalding. The new cookbook Pachamama Comercio Justo Farm in Tecate has a heavy emphasis on our six-acre, organic, no-kill farm. Tony Baja California. Previous to running his own business, Sergio was has been apart of the farm for 6 seasons, managing for the last 5. the sales Cultivator for Suzie´s farm and Dr. Sha´s Farms, both in He also raises Heritage pork, laying hens, honey bees, and llamas/ San Diego California. alpacas at home with his partner Nina.
Presenters Jason Neeley
Jason Neeley is partner of Sego Restaurant A Ph.D. in Biology – Ecology and Evoluand Against The Grain Restaurant Group. tion, and a B.A. in Biology Erin’s research His career path started in the music industry is focused on plant physiological ecology where he successfully started and grew a with a focus on below ground interactions. independent record label. With his business She is on the board of The St George background and entrepreneur mindset he Ancestor Square Farmers Market and an looked at the food and beverage industry for his next ventures. Ja- avid supporter of the local food movement including an annual son’s gift for connecting talented individuals and business acumen subscription to a local CSA for several years. has led his passion for all things food and hospitality.
Sara, a farmer and entrepreneur who started a CSA at 14, is the owner of and runs Red Acre Farm CSA, a successful small Lloyd Nelson has been practicing the art Biodynamic farm. With her mom, she of Biodynamic (BD) Agriculture for over established Red Acre Center for Food and twenty years, working extensively on BD projects across the U.S. He is a BD prepara- Agriculture . She started the 2 farmers markets in Cedar, is an activist and responsible for making herd shares legal where they tion maker, builder, artist, farmer, arborist, BD educator & consultant. He is co-founder were not in 2015 in Utah, and is the 2016 winner of the Gravel of Biodynamic Source - a Colorado based non-profit specializing in Road Gang Award for activism FTCLDF, the Unsung Hero Award high potency BD preparations - and he owns and operates a Biody- from State Policy Network, and the Cedar Chamber of Comnamic spray, fertilizer and consultation service in Western Colora- merce’s Young Citizen of the Year Award. She eats and advocates do. He has worked with small and large scale farms, vineyards, and that everyone should have access to local nutrient dense food. She orchards to transition to sustainable Biodynamic land management is a popular speaker and loves sharing her journey. and Demeter BD Certification.
Chef Drew Nehrenz Drew Nehrenz, Program Coordinator Instructor at Southwest Technical College. Gratuated from Western Culinary Institute. Spago Las Vegas, Caesars Palace (NV) Tucci (OR) Mcmemamins Edgefield (OR) The Black Rabbit (OR) Southpark Seafood Grill (OR) El Gaucho (OR) Chef Nehrenz adds to his rich experience with travel through the United States and Southeast Asia including Thailand, Laos, Vietnam and Cambodia.
Luke Petersen is a 5th generation farmer with a unique perspective about how agriculture can coexist within a developing community. He grew up in what was once the quiet, rural outskirts of a small Utah town which over the last 25 years has become one of the fastest growing communities in the country. The traditional 120 acre Petersen farm is now covered by a four lane highway and a lot of concrete and rooftops. When most farmers moved on to pursue their passions elsewhere, Luke’s heart brought him back to the family farm. Through the pursuit of his Bachelors in Agricultural Production and an International MBA in Agribusiness Management, Luke became interested in the idea of sharing the farm life he loved with the community. After ten years away from the family farm, Luke returned to the remaining six acre homestead in 2008 to test out a feeling he had. Now, nearly ten years later,
Presenters Petersen Family Farms has become one of the last publicly accessible multi-generational farms in the Salt Lake Valley. The Petersen Farm isn’t as flashy as a movie theater or strip mall, however, it has come to play a powerful role in the community as friends and neighbors gather to experience the simple beauty of farm life with “Farmer Luke” and his family. Preserving the soul of farming in a world ruled by money and progress has become Luke’s passion, which he loves to share with anyone and everyone. Luke believes that farms are more than food and that anyone who feels the call to the land can, and should, become a farmer, too. Luke advocates for agriculture as a part of healthy community growth. While building a successful retail farm business and at one time farming up to 100 acres of vegetables, he also served on the founding board of the first farm-based charter school in Utah, Roots High School. He currently serves as the President of the Salt Lake County Farm Bureau and on the Commissioner of Agriculture’s Advisory Council representing Urban and Small Farms.
Paula Milby With roots in a dairy farming family in Indian River, Michigan, she was raised in Las Vegas. Always involved with livestock, she left Vegas in the early Nineties and moved to Cedar City. For 22 years she has worked for a rancher/farmer with several hundred acres of hay and 2000 head of sheep (give or take a few). She has been responsible for the health management and care of “her girls”. She is also the technical liaison for a small public water provider and deals with all regulations and requirements to keep the system in compliance with government regulations.In addition, she was the architect of the “cow share” bill that was so valiantly carried by Marc Roberts and Mark Madsen and which Symbria and Sara Patterson spent so many hours lobbying for. This bill passed in spite of significant opposition by all the major special interest groups.She is now the analyst and researcher for Red Acre Center for Food and Agriculture.
Marc Roberts Marc Roberts is a member of the Utah House of Representatives. He serves on the Natural Resources, Agriculture, and Environmental Quality Appropriation Committee, he house Business and Labor Standing Committee and the House Law Enforcement and Criminal Justice Standing Committee. In 2014 he sponsored and passed HB 104, Cow Share Program Amendments and in 2015 he sponsored HB 144, The Food Freedom Act.
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Marc currently lives in Salem Utah with his wife Casey and 5 children.
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Presenters Steven Rosenberg Steven M. Rosenberg is the Founder, “Chief Eating Officer” and Good Food Evangelist at national award winning specialty food retailer Liberty Heights Fresh; a neighborhood good food market, located in Salt Lake City, UT. Established in 1993. Prior to creating Liberty Heights Fresh, Rosenberg worked on his family’s Southwest Michigan fruit orchard; and as a retail street fruitier; wholesale produce merchant, biotech marketer, flower importer/merchant and filmmaker. Steven studied Food Marketing and Agricultural Economics at Michigan State University, BS 1983. He also completed the Babson College/Goldman Sachs 10,000 Small Business Program, Salt Lake City (Cohort 2, 2013); and studied filmmaking at the Vancouver Flim School, Vancouver, BC Canada 1990-91. A community and good food movement activist; Rosenberg cofounded the Vest Pocket Business Coalition, and has served on the following boards: Specialty Food Association Board of Directors and Retailer Advisory Board, The Salt Lake Film Center, Craft Lake City, the Davey Foundation, Government Relations Committee of Local First Utah, Salt Lake City’s Food Policy Task Force, Utah Department of Agriculture and Food’s Urban Agriculture Advisory Board, Utah Department of Workforce Services Central Regional Council, Natural History Museum of Utah Nature of Things Speaker Selection Committee, the American Cheese Society Cheese Monger Certification Program Committee, the Salt Lake City Business Advisory Board, and Jewish Family Services.
Dayla Ulrich Dayla’s passion for sustainable smallscale farming began years ago in her backyard garden. She pursued an education in agriculture earning a BIS from Southern Utah University and her Masters in Sustainable Food Systems from Green Mountain College. Four years ago she purchased 3 acres of land that is now Sweet Pea Farm and Orchard, a four-season vegetable and fruit farm. She works diligently every year to improve her land, her business and her impact in the community.
Tyler Westhoff Tyler Westhoff was born and raised in UT. He completed Utah Fire and Rescue Academy in 2009 and later that year attended his first holistic management class from Greg Judy where he met Ian Mitchell-Innes and began his first internship at Green Hills Farm, in Clark MO. He Married his wife Leilani in 2010 and has 2 girls.
Tyler currently is managing a ranch in south eastern UT using Holisitic management principles to improve the land, soil, and quality of life. Tyler learned Holistic management principles from working with successful practitioners around the world including Greg Judy in Central Missouri, Ian Mitchell-Innes in South Africa, Wally Olson in North East Oklahoma, Jim Howell and Alan Savory in eastern Montana and Maui Hawaii, Rebecca Simms and now manages a ranch for Charles Redd in south east UT. Rebecca began practicing yoga as a way to Tyler has seen these principles improve land in all different battle anxiety and bring physical and spiritual environments and has helped implement them from ground up balance. Rebecca completed her 200 hour YTT operations with as few as 4 head all the way to several thousand as the Yoga Center of Morro Bay. Rebecca acres and several thousand head. believes that yoga should be accessible to people from all walks of life, and be used as a way to gain confidence and self-love. Rebecca completed additional 25 hour YTT through “Yoga for All” with the emphasis of different body types and “Diverse Communities” to make her classes accessible for all. Rebecca has taught for all ages from kids to seniors with different aliments and P e t e r s e n f a r m.c o m limitations. 21
Menu Farm Style Dinner - Friday, 6:45 p.m. Small Bites Duck toast - duck confit, herb goat cheese spread, oyster mushrooms, sage Polenta - dried corn polenta, assorted roasted vegetables, "canned" tomato, (Vg) (GF) Carrot - wonderful roasted carrot dip, hearty crackers, cilantro microgreens (Vg)
Main Farm Salad - Snuck Farm greens, dried apricots, honey wine-balsamic vinaigrette, maple nut crunch, tea hive cheddar, (GF) vegan upon request. Fresh Bread (Vg) Grilled Vegetables -
mesquite grilled & marinated assorted root vegetables (Vg) (GF)
Monterrey style arranchara grilled turkey and pig pickins
Breakfast - Saturday, 8:00 a.m. Housemade Yogurt (GF) Granola (Vg)(GF) Farm Quiche (V) Coffee Herbal Tea
Lunch - Saturday, 12:00 p.m. Veggie Soup (Vg) (GF) Bread (Vg) Fresh Salad (Vg) (GF) Cobbler (V)
Food Breakfast, Lunch, Dinner and Snacks were all gathered and locally sourced from small farms and local purveyors who sell directly to the consumer. A measure of gratitude for those who grew, raised, created, and prepared the food for this conference. Abigail’s Oven - Salt Lake City, UT
Sweet Pea Farm and Orchard - Parowan, UT
Beehive Cheese - Uintah, UT
T & T Farm - Cedar City, UT
Belex Meats - Salt Lake City, UT
Tae’s Tea. – Cedar City, UT
Bill The Honey Guy - Parowan, UT
Top Crops Farm - Salt Lake City, UT
Coffee - Salt Lake City, UT
The Chocolate Conspiracy – Salt Lake City, UT
Central Milling Company - Logan, UT
Williamson’s - New Harmony, UT
Christiansen’s Family Farm - Vernon, UT
Bread Riot Bakehouse - Salt Lake City, UT
Cru Kombucha - Salt Lake City, UT Dodson Family Farm - Cedar City, UT Dream Acre Farm - Apple Valley, UT Five Fingers Farm Harmony, UT Frog Bench Farm Salt Lake City, UT Heber Valley Cheese - Midway, UT Hidden Acres - New Harmony, UT Life Cycle Gardens - Cedar City, UT Marigold Gardens - Cedar City, UT Nature Hills Farm - Cedar City, UT Old Home Place Farm – Vernal UT Petersen Family Farm - Riverton, UT Quail Hollow Farm - Overton, NV Red Acre Farm, CSA - Cedar City, UT Redmond Heritage Farm Store - Redmond, UT Snuck Farm - Pleasant Grove, UT
LOCAL FRESH FARM FOOD REAL RAW MILK GRASS-FED BEEF PASTURED FARM EGGS RAW CHEESE TRADITIONAL BONE BROTH ORGANIC CAFÉ 695 S 100 W, ST GEORGE | 435-652-4372 MON-SAT 10 AM - 7 PM
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Sponsors! Four Season
Winter Wild Roots Taeâ€™s Tea Sponsors Who Chose to Do Something Extra Special
Thanks to El Rey Inn for providing a place to stay! 27
All of this finally comes down to getting some of our money into the hands of farmers and food entrepreneurs. One of Wes Jackson’s neighbors referred to farmers as “heroic grunts,” and I think the term should also apply to investors who have the gumption to share risk in the name of healthy food and healthy soil. Is our $49 million of investment in 519 deals a lot or a little? It’s not much at all by Wall Street or venture capital standards. But it’s a significant start if looked at through the lens of the soil. Paul Hawken has said: “We humans have yet to create anything that is as complex and well-designed as the interactions of microorganisms in a cubic foot of rich soil.” He could have said a gram of topsoil, because in a single gram of fertile topsoil live billions of bacteria and actinomycetes, hundreds of thousands of fungi and algae, and tens of thousands of protozoa, nematodes and other microfauna. That’s in a single gram of fertile soil. A little humility is in order, isn’t it, in the presence of such teeming and still relatively mysterious life? Leonardo Da Vinci said 500 years ago, “We know more about the movement of the celestial bodies than we do about the soil beneath our feet.” This is still true today. So, when the UN designated 2015 the International Year of Soils, which it did, we’ve got to know that this is about a lot more than food and agriculture. It’s about the trajectory we set ourselves on, as a species, as a project in civilization, when we shifted away from hunting and gathering and settled down around plots of wheat. A trajectory that has brought us breakfast bowls full of GMOs and portfolios full of derivatives and a worldview that seems content to think that fiduciary responsibility and intelligent investing happen out there, in the air, in cyberspace, in moon shots, in distant markets, in portfolios, in computer formulas that are too clever for their own good. What kind of Year of the Soil can this worldview really enjoy? What needs to be done is clear. We investors have to roll up our sleeves and put our hands into the soil—the actual soil and the soil of a restorative economy. We need to plant the seeds of the nurture capital industry. We need to bring some of our money back down to earth. We need to take a little of our money out of there—those gross abstractions called global capital markets and computer algorithms— and put it to work here—near where we live, in things that we understand, starting with food! by Woody Tasch