Winter Conference 2014

NOFA Vermont's 32nd annual

Winter Conference “Growing Outside the Box” February 15 – 17, 2014

University of Vermont, Burlington

at the

Featuring 65+ workshops, roundtables, & celebration for commercial growers, gardeners, homesteaders, and organic consumers.

Photos by Elizabeth Ferry and Gabrielle Kammerer

Welcome to the 32nd Annual

NOFA-VT Winter Conference!

February 15–17, 2014

Contents Featured Speakers . . . . . . . . . . . . . . . . . . . . . . . . . 1 Monday Intensives. . . . . . . . . . . . . . . . . . . . . . . . . 2 Weekend Schedule. . . . . . . . . . . . . . . . . . . . . . . . . 3 Saturday Evening Events . . . . . . . . . . . . . . . . . . . 3 Lunchtime Activities. . . . . . . . . . . . . . . . . . . . . . . . 4 Children’s Conference . . . . . . . . . . . . . . . . . . . . . . 5 Featured Workshop Tracks. . . . . . . . . . . . . . . . . . 5 Workshops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 & 7 Weekend Activities. . . . . . . . . . . . . . . . . . . . . . 8 & 9 Our Exhibitors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Meals & Food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Map & Directions. . . . . . . . . . . . . . . . . . . . . . . . . . 11 The Details. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Registration Form. . . . . . . . . . . . . . . . . . . . . . . . . 13 Our Sponsors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

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The NOFA Vermont Winter Conference is a highlight of the winter for Vermont’s farmers, gardeners, homesteaders, and enthusiastic eaters.

Please join us – and 1,500 of your fellow local food enthusiasts – for three days of learning, inspiration, good food and great conversation.

Our conference theme, “Growing Outside the Box,” honors the creative innovations of our farmers and their many partners in processing and retail, who are continuously expanding the ways that Vermont foods can be grown and consumed year-round; the community leaders who work to ensure that everyone can afford and access local, organic foods; and the ways that the “food movement” has grown to encompass issues as varied as animal welfare, fair labor, and climate change.

This theme will be embedded through the conference, in our Saturday keynote, Sunday FarmsTED talks, and workshops throughout the weekend.

Use this brochure as a guide, and visit our conference website at www.nofavt.org/conference to dig deeper into our event offerings. We look forward to seeing you there!

Kate Maloney NOFA Vermont Winter Conference Coordinator

Enid Wonnacott NOFA Vermont Executive Director

NOFA Vermont · 802-434-4122 · info@nofavt.org · www.nofavt.org

featured speakers Saturday’s Keynote: Michael Rozyne Something Bigger. Getting our vision of an organic future BIG enough to cover

broad issues is critical, but it’s not the hardest part of our work. Fitting in to something bigger – forging alliances and partnerships outside the organic world so we can tackle those broad issues – that is our hardest work. Can we do it, and how?

Michael Rozyne is executive director of Red Tomato, a non-profit produce “food hub” based in Plainville, MA. He’s been marketing small farm products for three decades, including work on conventional and organic farms in Maine, and as Purchaser/Marketer for a regional food distributor in the Northeast.

In 1986, he co-founded fair trade coffee company Equal Exchange, now a leading US fair trade company. Rozyne started Red Tomato in 1996 to bring fair trade principles to farmers in the US and to make local produce available in a grocery store near you.

Sunday’s Featured Speakers: FarmsTED Talks Inspired by the TEDTalks format of brief but excellent presentations on “ideas worth spreading,” we are featuring a series of shorter talks on Sunday highlighting four people who address our conference theme of Growing Outside the Box. Dorn Cox is an organic grain grower at Tuckaway Farm in Lee, NH; the Director of Green Start, an organization working towards food and fuel security; and co-founder of Farm Hack, an open source community for resilient agriculture.

Chris Dutton is the Agricultural Programs Director at Vermont Technical College in Randolph. Chris brings his experience as a dairy farmer and veterinarian to educate the next generation of farmers at VTC.

Dorn will focus on how Farm Hack brings non-farmers into the agricultural innovation process and widens the definition of who is part of the local food system.

He will talk about how education can create the best farmers for Vermont by teaching the keys to farm independence: science, business skills, and critical thinking.

Helen Whybrow raises purebred Icelandic sheep and organic high-bush blueberries with her family at Knoll Farm in Fayston, VT.

Darlene Wolnik lives in New Orleans, and works as a facilitator, researcher and analyst for community food systems across the US; she has been working with Vermont’s farmers’ markets since 2011.

During the past growing season, Helen and independent filmmaker Michael Sacca interviewed Vermont farmers about why they choose to be certified organic. Helen will show the resulting short film, Organic Matter, and talk about the organic movement’s potential for growth and influence.

Darlene will address the question of bringing more of the population into the “pop-up tent” of local food systems.

How do we invite everyone in while still allowing for the slow but steady growth of small family farms and producers?

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monday intensives

Monday, February 17 Prices include lunch by Just Delicious Catering.

Pre-registration is requested; we cannot guarantee lunch for walk-ins.

Visit www.nofavt.org/conference for more details.

Action Planning for Farm Resilience in a Changing Climate 10am–4pm, Billings Center, UVM $50 members; $65 non-members Join researchers and extension educators from the University of Vermont who are partnering with farmers to develop long-term farm management strategies under weather extremes. The session will include themed “resilience stations” exploring best management practices, financial planning, and personal care. Bring your farm maps and other information to develop an individualized “climate change resilience action plan.”

Presenters: Joshua Faulkner, UVM Farming and Climate Change Program Coordinator; Kate Westdijk, UVM Food Systems Research Specialist; Sam Smith, Intervale Center Farm Business Specialist; Liz Brownlee, former UVM Field Naturalist Program Masters student; Lindsey Ruhl, Masters student in UVM Plant and Soil Science; and Lynda Prim, Farm Advisor.

This workshop has been made possible by the Vermont Community Foundation and is based on work supported by the UVM Food Systems Spire and several UVM departments.

Commercial Growing of Medicinal Herbs for Market in the Northeast

10am–3pm, Billings Center, UVM $50 members; $65 non-members

Interested in producing herbs on a commercial scale? Join the owners of Zack Woods Herb Farm in an exploration of the entire process from seed selection to sales, including facilities layout and planning, species selection, propagation, growing, harvesting, post-harvest processing, storage, value-added processing and marketing.

Presenters: Jeff and Melanie Carpenter have owned and operated Zack Woods Herb Farm, a certified organic medicinal herb farm located in Hyde Park, VT, for 14 years.

Zack Woods Herb Farm sells organic dried and fresh bulk herbs, herbal teas, and potted medicinal plants through both wholesale and retail accounts.

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Beef Butchery: hindquarters and Smoked Sausages

10am–4pm, ArtsRiot, Burlington, VT $75 members; $90 non-members; pre-registration required

Join two of Vermont’s leading butchers to learn about cutting beef and value-added processing. The first half of the day we will breakdown a hindquarter of beef, learning about the different cuts, meat quality, and the dry-aging process. The second half of the day we will be making smoked kielbasa and summer sausage and reviewing the equipment, science, and food safety behind their production. Space is limited for this hands-on session and pre-registration is required.

Presenters: Frank Pace is the butcher at Guild Fine Meats in Burlington. Cole Ward teaches butchering in person and through his video series, The Gourmet Butcher.

Chicken Soup for the Soil: Building Nutrient-Dense Soil for Nutrient-Dense Crops 10am–3pm, Billings Center, UVM $50 members; $65 non-members Soils, crops, and livestock are all interrelated and have the potential to add up to a thriving, healthy whole farm system. This workshop will start with strategies for building first class productive soils that produce nutrient-dense crops. Jerry Brunetti will tell us how to do it from the ground up. Jack Lazor and Heather Darby will describe their research work and practical approaches to producing superior quality crops here in Vermont.

Presenters: Jerry Brunetti is the owner of Agri-Dynamics, Inc. in Martins Creek, PA and is a soil and crop consultant for livestock farms and ranches. Jack Lazor is the owner of Butterworks Farm in Westfield, VT and author of The Organic Grain Grower. Heather Darby is a farmer and the Agronomic and Soils Specialist for UVM. This workshop has been made possible by the Forrest and Frances Lattner Foundation.

Weekend Schedule 7:00–8:00 am Exhibitors’ Fair Set-up 8:00 am Registration & Exhibitors' Fair open; refreshments available 9:00–10:30 am Opening Remarks, Announcements, and Featured Speakers Saturday: Michael Rozyne Sunday: FarmsTED Talks 10:45 am–12:00 pm Workshop Session I 12:00–2:00 pm Lunchtime Activities (see page 4) Lunch: 12:00–2:00 Roundtables & Networking: 1:00–2:00 2:15–3:30 pm Workshop Session II 3:45–5:00 pm Workshop Session III 5:15–7:30 pm Saturday: Mixer with Exhibitors, Seed Swap 5:15-6:15 pm Sunday: Ice Cream Social

Saturday evening events Conference Mixer with the Exhibitors

3rd Annual NOFA-VT Seed Swap

5:15–7:30 Davis Center, 1st and 2nd Floors

5:15–7:30 Davis Center, 1st Floor

We’re expanding our popular conference gathering this year to give everyone more time to network, mingle, and unwind from a long day of learning.

Hosted by our friends at High Mowing Organic Seeds, the 3rd Annual NOFAVT Seed Swap is the perfect place to expand the biodiversity of your farm or garden. Seeds will be available to trade, with a seed expert from High Mowing Organic Seeds on hand to answer any questions.

Enjoy appetizers and wine and beer selections while you chat with friends and exhibitors.

Learn to spin wool, peruse an exhibit of photos, or take part in our community art project (see pg 8), all while enjoying live music, light appetizers, and drinks. Food for this reception is generously provided by our friends at Sugarsnap Catering. Cash bar.

Please bring your clearly labeled seeds to share. We’ll provide packets to take home your new seeds.

Not ready to turn in yet?

Looking for something fun to do after the Exhibitor Mixer?

Instead of hosting a dinner this year, we invite you to

head downtown and enjoy some of our great local restaurants, many of which support NOFA Vermont through our Share the Harvest fundraiser.

We’re also partnering with Vermont Farm Tours to create a special Cocktail Walk, featuring Vermontmade spirits.

Find a list of suggested restaurants and Cocktail Walk ticket information at www.nofavt.org/ conference.

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lunchtime activities

Social Action Zone 12:00–2:00 • Davis Center, 4th Floor Come learn about the important work being done by many of Vermont’s most effective advocacy organizations.

Find out how you can get involved today in tackling critical issues – GMO labeling, climate change, food system security, renewable energy, hunger, consumer rights, workers’ justice and more. There is a lot of work to be done. We can do it – together!

Roundtables & DIscussion groups 1:00–2:00 • Davis Center, 4th Floor Join NOFA staff, presenters, and fellow farmers and gardeners for an open-forum discussion on a topic important to you.

Saturday: • Current Issues in Federal Agriculture and Food Policy • Grain & Grazing • Mentoring Tomorrow’s Farmers • New Farmer Network Resource Stations • Organic Seeds for Commercial Growers

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Sunday: • Current Issues in State Agriculture and Food Policy • Energizing Farm to College Programs on Your Campus • Farm Hack & Innovative Tool Development • Pigs & Pasture • VCGN Gathering and Garden Showcase

Film Screenings 1:00–2:00 • Davis Center, 4th Floor Saturday: Ground Operations: Battlefields to Farm Fields Follow an ensemble of combat men and women who served in Iraq and Afghanistan as they share their truth: Why they joined the military, how the war experienced changed them, what the daunting return to civilian life has been like, how they struggled to find a positive pathway forward, and ultimately, when they found organic farming and pastureraised livestock to be an answer to a dream.

Their stories are as inspiring as they are pragmatic as the soldiers find their next mission: food security for America.

Directed and produced by Dulanie Ellis.

Join us for a film screening with discussion to follow.

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Sunday: Lexicon of Sustainability What do terms like sustainable, or grass-fed, or food security really mean?

Believing that “people can’t be expected to live more sustainable lives if they don’t know the most basic terms and principles that define sustainability,” Douglas Gayeton and Laura HowardGayeton have turned their pioneering method of mixing hand-written text with photo collage into a stunning collection of short films that mix animation by Pier Giorgio Provenzano with live action interviews with food producers from across the country.

View several short films from this project and discuss with the filmmakers.

NOFA Vermont Children’s conference We are always excited to welcome the next generation of farmers, gardeners, and food lovers to the conference!

Children ages 6-12 may accompany their parents to the main conference or register for the Children’s Conference, held on the UVM campus both days.

Every year, children help NOFA Vermont’s Winter Conference come alive with classes in Circus Yoga, creating original songs with Chris Dorman, making their own snacks, planting seeds, drying fruit, felting, and more hands-on learning activities.

The children will have the opportunity to work with fabulous local artist Bonnie Acker again this year to make Valentine’s Day cards for a local senior center, work with Bonnie on the Community Art Project, and practice carding and spinning wool with the Twist O’ Wool Guild spinners.

The full schedule of events is posted online at www.nofavt.org/ conference.

The cost of registration is $30/child/day, and space is limited, so please register early.

Lunch is not included in the cost of registration. Children are welcome to join adults for lunch at the children’s price of $10. Of course, you’re also welcome to pack a bag lunch for your kids!

Featured workshop tracks  Advanced Commercial Getting the Most from Your Harvested Forages Grazing and Pasture Management: Improving Design and Troubleshooting Problems Income-Positive Poultry: Breed, Feed, and Management Considerations for Layers & Meat Birds

Efficient Swine Rations from Piglet to Adult Using High Tunnels and Caterpillars for the Summer CSA Using High Tunnels and Caterpillars for Fall and Winter Greens Production Wholesale Lettuce and Greens Production Advanced Commercial workshops are intended for commercial producers who already have experience in the topic area.

Sunday

Saturday

Better Soils Are Better Business: Research from Vermont Dairy Farms

 Advanced Commercial

Sun

Better Soils Are Better Business: Research from Vermont Dairy Farms Food Storage: Technical Tools for Improved Quality and Energy Efficiency Innovative Practices on Vermont Vegetable and Berry Farms Milk Quality and Nutrition: From Glass to Farm Practical Produce Safety: Setting up Your Operation for Efficiency, Safety, and Quality Reducing Food Safety Risks When Washing Vegetables Vermont Farm Resilience in a Changing Climate 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.

Sunday

Saturday

 UVM Food Systems Solutions

 Community & School Garden Series Community Garden Leader Discussion: Strategies for Lasting Gardener Engagement Dense Planting Methods for Raised Beds Diverse Fundraising Strategies for Community and School Gardens Starting a Community-Based Garden Summer Success with School Gardens & Connecting to the School Year The Community & School Garden Track is designed for garden leaders and educators with a focus on developing leadership skills, growing food security and expanding local engagement in garden projects.

Presented by the Vermont Community Garden Network, www.vcgn.org.

See all workshops on pages 6 & 7.

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homesteader/gardener

commercial crops

ercial biz & Marketing

Wendy Sue Harper Michael Farrel Colene Reed Jack Lazor Lee Reich Keith Morris Ben Falk Henry Homeyer Lee Reich Jean-Martin Fortier Chris Callahan Vern Grubinger Fred Magdoff Eric Sideman Adam Hausmann Joe Buley, Robin Morris,& Dori Ross Amanda Andrews, Heather Darby, Rob Fish, & Eric Rozendaal Richard Wiswall

Creating a Biodiverse Garden

Developing a Profitable and Enjoyable Sugaring Operation

Everything You Need to Know About Pastured Meat Rabbits

Getting Started With Grains

Grape Expectations: Everything From Choosing Varieties to Eating the Berries

Hardy Organic Nuts for Farms and Yards

Homestead and Farm Resiliency: Adaptive Land and Infrastructure Systems for a Changing World

How to Eat Food From Your Garden Every Day of the Year

Pruning Fruit Trees, Shrubs, and Vines

A Bio-Intensive Market Garden: Using Intensive Planting to Maximize Production

 Food Storage: Technical Tools for Improved Quality and Energy Efficiency

 Innovative Practices on Vermont Vegetable and Berry Farms

N, P, & K in the Context of Ecological Soil Management

New Pest, Old Pests, and Management Practices for the Commercial Grower

Organic Raspberry Production From Planting to PostHarvest Handling

Creating a Value-Added Food Business in Vermont

Essential Online Tools for Farm and Food Ventures

Farmer Friendly Budgets Made Simple

Innovative Land Financing Mechanisms: New and Novel Approaches To Consider

Mike Ghia & Ben Waterman

Farming Smarter, Not Harder: Planning and Analysis Tools Richard Wiswall for Profitability

Presenter/s

Workshop

Saturday Workshops

homesteader/gardener commercial crops commercial biz & marketing ivestock

John & Nancy Hayden Peter Burke Bay Hammond Wendy Sue Harper Robin Burnett, Susan Munkres, & Libby Weiland David Fried Janet Carscadden & S'ra Desantis Ted Blomgren Ted Blomgren Kenneth Mulder & farmer presenter TBA Stephanie Hurley, Eric Noel, Jane Sorenson, & Kate Westdijk Paul Harlow Mary Peabody & Farmer Panel Sam Buckley, Sarah Isham, David Lane, & Steve Paddock Rosalie Wilson Lynn Blevins & Vern Grubinger Danielle Allen, Maggie Donin, Lindsay Harris, & Bruce Hennessy

Enhancing Pollinator Populations for Farms and Gardens Indoor Gardening: Seed to Salad in Seven Days Poultry Breeds and Brooder Set Up for the Backyard Producer Soil Chemistry Q&A  Starting a Community-Based Garden Successful Fruit Growing on Any Vermont Hillside Sustainable Bodies, Sustainable Farming: Ergonomic Solutions That Will Revolutionize Your Farm  Using High Tunnels and Caterpillars for Summer CSAs  Using High Tunnels and Caterpillars for Fall and Winter Greens Production Vegetable Production Planning for Ecological and Economic Efficiencies  Vermont Farm Resilience in a Changing Climate  Wholesale Lettuce and Greens Production Farm Labor: Strategies for Success with Your Employees & Apprentices Financing Your Dream Farm Market Research: How to Assess Opportunities  Reducing Food Safety Risks When Washing Vegetables Re-Strategizing for Success: When and How to Change Your Business Model

Jeff Mattock

Tim King & Markey Read

 Dense Planting Methods for Raised Beds

 Efficient Swine Rations from Piglet to Adult

Melanie Hernandez & Katie Traub

Building Self-Sufficiency with Seed Saving

Ryan Wilson

Kirk Webster

Beekeeping Without Treatments: Myth or Reality?

Ducks: Raising and Processing for a Commercial Market

Presenter/s

Workshop

sunday Workshops

co

commercial livestock

policy & community

Ginger Nickerson & farmer presenter TBA Brent Beidler, Guy Choiniere, Heather Darby, & Jack Lazor Amy Bartholomew Seth Gardener, Dan Hudson, & Mike Thresher Sarah Flack & Adam Wilson Jeff Mattock Elizabeth Henderson & Brendan O'Neil

 Practical Produce Safety: Setting up Your Operation for Efficiency, Safety, and Quality

  Better Soils Are Better Business: Research from Vermont Dairy Farms

Cow & Calf Health Today for Tomorrow’s Production

 Getting the Most from Your Harvested Forages

 Grazing and Pasture Management: Improving Design and Troubleshooting Problems

 Income Positive Poultry: Breed, Feed, and Management Considerations for Layers & Meat Birds

Creating a Fair Farm: What Does Food Justice Mean and Why Do We Need it in Vermont?

Cat Buxton, Dave Rogers, Falko Schilling, & Andrea Stander Juanita Burch-Clay & Liz Kenton Abe Collins

Join the Fight! Here's How We Pass GMO Labeling THIS YEAR

Love of Learning on the Land: Getting Excited about Agriculture and Food Systems Education

Soil and Water Indivisible: The History and Future of Topsoil

John Barlow & Jana Kraft

Tim Biello

Daniel Hoviss, Sarah Sincerbeaux, & other garden partner TBA Erin Buckwalter, Karen Freudenberger, Jessie Mazar, & Elizabieth Theriault Bart Westdijk, Jess Hyman, & other VCGN partner TBA

 Community Garden Leader Discussion: Strategies for Lasting Gardener Engagement Creative Community Programs to Increase Food Access  Diverse Fundraising Strategies for Community and School Gardens

Ethan Bodin, Abbie Nelson, & Richard Berkfield

Starting and Energizing Farm to School in Your Community

Greg Marley

Wild Mushroom Foraging: Fine Dining, Functional Food and Medicinal Tool Chest

See page 5 for more information about our featured tracks.

 Advanced Commercial  UVM Food Systems Solutions  Community & School Garden Series

Andrea Chesman

Introduction to Small-Batch Vegetable Fermentation

Caroline Homan

Kenzie & Mikayla McDonald

Ecological Medicine: Maintaining Health and Treating Disease Through Stewardship of Your Internal Biome

Why We Soak Grains and Beans: A Traditional Foods Perspective

Abe Collins & Judith Schwartz

Cows, Climate and Why Grazing Matters

Featured Tracks:

Sophie Ackoff

Young Farmers Unite: Organizing for Collective Success and How You Can Join!

Christine Gatti-Palance, Irene  Summer Success with School Gardens and Connecting Canaris, Gia Neswald, & Alexandra to the School Year Sanchez

Joe Bossen, Erica Campbell, Jim Harrison, & Erin Roche

Independent Grocers: The New Frontier for Local Food?

Gleaning: Community-Based Management of Farm-Fresh Theresa Snow Surplus

David Kennard

Winter Lambing Procedure

Tips and Techniques For Running a Successful Micro-Dairy Kalyn Campbell & Henry Cammack

Starting an Animal Powered Farm

Unstress for Success with Food, Herbs, & Energy Medicine Marie Frohlich

Scale-Appropriate Regulation: Rural Vermont’s Campaign Ashlyn Bristle, Ben Crockett, & Robb for Raw Milk Kidd

 Milk Quality and Nutrition: From Glass to Farm

Fire and Snow: Building and Using a Wood-Fired Oven for Richard Miscovich Maximum Efficiency and Flavor

Code for BTV

How Can Technology Help Vermont's Food System?

Farmers, What’s in it for You? Wholesale and Institutional Erin Buckwalter, Laura Edwards-Orr, Markets Michael Rozyne, & farmer panel TBA

5-farmer panel

Organic Certification: Is It Right For Your Business?

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Workshop schedule subject to change; visit www.nofavt.org/conference for workshop descriptions, session information, and the most up-to-date listing.

localvore

commercial policy & community localvore

Weekend Activities

Community Art Project

Social networking

Join local artist Bonnie Acker to create carrots and cows, farmers and fields for large, brilliantly-colored paper collage panels. All ages will be celebrated, and you don’t have to consider yourself an artist!

Join the conversation on social media with the hashtag #nofavtWC!

There will be a place for everyone to share scissors, paper, glue and dreams of a Vermont – and a world – where wonderful food is enjoyed by all.

Buddy Badges Back for a second year!

Food Systems Hack-a-Thon

Look for the number on the name badge you receive at registration, find the other conference attendee with the matching number, and dash off to the registration area for a pair of matching prizes!

Code for BTV, a Code for America Brigade, is organizing a food systems hack-a-thon at the conference. The hackathon will bring together software developers, designers, makers, and others to build software/hardware prototypes.

This year, choose from a number of “interest icons” to add to your badge & help you start conversations with like-minded folks.

Plowing Old Ground: Vermont’s Organic Farming Pioneers Photography Exhibit “History is made of stories, lost to time unless they are told. The stories here are from Vermont’s early organic farmers, who helped build an industry and a culture from scratch.

Theirs are important stories that ‘Vermont’s Organic Farming Pioneers’ tells through photographs and text.“ Photo of Jake Guest, part of Plowing Old Ground,

by John Nopper.

Be sure to make time to view this exhibit of stunning photos and stories from Susan Harlow and John Nopper, featuring some of NOFA Vermont’s original members!

Some of these veteran farmers are even giving workshops over the weekend, passing along their hard-earned knowledge to the next generation of organic farmers.

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You can tag us on Twitter at @NOFAVT and on Facebook with @NOFA-VT.

Code for BTV will facilitate a workshop on Saturday morning between food systems domain experts and technologists to kick off the two-day hackathon.

“How Can Technology Help Vermont’s Food System?” will give hack-a-thon participants an opportunity to discover what problems organic enthusiasts, farmers, gardeners, and consumers face while trying to develop an economically viable and ecologically sound Vermont food system. Conference attendees will be welcome to actively participate in this workshop.

Sponsored by UVM Department of Research.

New Farmer Coaching

Wool Spinning

Saturday & Sunday 8:00–2:00 • Davis Center

Saturday & Sunday Davis Center

Are you a new or aspiring farmer looking for land, capital, skill development or business planning advice?

Join Twist o’ Wool Spinning Guild for demonstrations and hands-on yarn-spinning!

Attend a one-on-one coaching session with a Vermont New Farmer Project consultant to identify steps you can take to meet your priorities.

Weekend Activities Cont’d

Space is limited; please visit www.nofavt.org/conference to sign up before the conference.

The VT New Farmer Project is a collaboration between UVM Extension, NOFA Vermont, the Intervale Center, Vital Communities, RAFFL, & AALV, with funding from the USDA Beginning Farmer & Rancher Development Program.

Exhibitors’ Fair Saturday, 8:00am–7:30pm & Sunday 8:00am–4:00pm Davis Center, 2nd Floor With books, tools, and crafts for sale, along with information and materials from agricultural businesses and conference sponsors, the Exhibitors’ Fair is the place to be when not in a workshop. (Note: most exhibitors cannot accept credit cards. An ATM is available on the first floor of the Davis Center.)

Photo by Elizabeth Ferry

Our Exhibitors *As of 12/13/13; visit www.nofavt.org/conference for a complete and current list.

Area 1 • ADAK Farm Systems • Ben & Jerry’s Foundation • Catamount Solar • Chelsea Green • City Market, Onion River Co-op • Efficiency Vermont • eOrganic/NWCS • The Fertrell Company • Green Mountain College • High Mowing Organic Seeds • Johnny’s Selected Seeds • NE SARE • Organic Valley/CROPP • Resource Management, Inc. • Sodexo • SQM Organic/Allganic • Stonyfield Farm, Inc. • Two Bad Cats, LLC

• USDA Risk Management Agency • UVM Center for Sustainable Agriculture • UVM College of Agriculture & Life Sciences, Department of Plant & Soil Science • UVM Food Systems Spire • Vermont Agency of Agriculture • Vermont Community Garden Network • Vermont Farm Bureau • Vermont Farm to Plate • Vermont New Farmer Project • Vermont Soap Company • Vermont Tech Institute for Applied Agriculture & Food Systems

• Vermont Technical College • Wellscroft Fence Systems • Yankee Farm Credit

Area 2 • American Microdairies • Cooperative Fund of New England • Elmore Roots • FEDCO • Gardener’s Supply • Goddard College • Grow Compost of Vermont • Highfields Center for Composting • Howland Tools • Intervale Center

• Neighboring Food Co-op Association • Rural Vermont • Shelburne Farms • Singing Spindle Spinnery • Urban Moonshine • USDA NASS New England • USDA NRCS • VBSR Vermont Intern Program • Vermont Agricultural Credit Corporation • Vermont Beekeeping Supply • Vermont Coffee Company • Vermont Farm Viability Program • Vermont Foodbank • Vermont Land Trust

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Meals & Food

There’s no better way to connect with your fellow conference-goers than over a delicious meal.

Join us for snacks and lunch each day, appetizers at the Exhibitors’ Fair Mixer, and our famous ice cream social on Sunday!

Snacks and Refreshments

Sunday Ice Cream Social

Davis Center, 2nd Floor Free to conference attendees

Sunday, 5:15 • Davis Center, 1st Floor Free to conference attendees

Our hospitality table is stocked with snacks from local food producers, cider, and tea. Coffee will be available by donation from Vermont Coffee Company.

Thanks to the generosity our friends at Strafford Organic Creamery, the Sunday Ice Cream Social is one of our bestloved conference traditions. Join us for fun, laughter and dessert!

Lunch Davis Center, 4th Floor $15/adult; $10/child 6-12; free for children under six The UVM Sodexo team will be offering locally-sourced buffet lunches on Saturday and Sunday. Buffet meals will include your choice of entrée, salads, and dessert. Vegetarian, gluten-free and dairy-free options will be available.

Thanks to our Food Sponsors!

Our delicious snacks and meals would not be possible without the generous support of local farms and businesses. We thank them for their support!

Lunches do sell out! The number of meals we can serve is limited; we strongly recommend purchasing a lunch when you pre-register. Other options to eat on campus are limited, especially Sunday. You are also welcome to bring a bagged lunch with you and join us in the dining room!

Lunch for Monday Intensives will be provided by Just Delicious Catering, prepared by Chef Jason Clark from Applecheek Farm in Hyde Park, VT, specializing in local and organic food catering.

Please note any food restrictions or allergies on your registration form.

Would you like to support our local meals and snacks with a donation of food?

Contact us at winterconference@nofavt.org!

Saturday Mixer with the Exhibitors Join us for an expanded conference social gathering and finish those conversations you started in workshops or at lunch.

The Mixer will feature appetizers provided Sugarsnap Catering and a cash bar. See page 3 and www.nofavt.org/ conference for more details.

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photo by Gabrielle Kammerer

Saturday, 5:15-7:30 • Davis Center, 1st & 2nd Floors Free to conference attendees

The 2014 Winter Conference will take place at the University of Vermont campus in Burlington, VT. The Davis Center will serve as the main hub, with workshops in nearby classrooms. Parking in the Jeffords and Given lots is free, ample, and within walking distance to the Davis Center.

Monday intensives will take place in the Billings Center, also on the University of Vermont campus in Burlington, except for Beef Butchery, which will take place at ArtsRiot in downtown Burlington.

map & Directions

Please visit www.nofavt.org/conference for more details and directions.

Please visit www.nofavt.org/conference for more details and directions.

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Jeffords Lot

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Given Lot

Entrance Davis Ce to nter

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Pe d pa estr thw ian ay

Dav

is C

ent

er

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To workshops and Monday Intensives

To Route 7, waterfront, & downtown

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To park from I-89, bear right onto East Ave.

 To park from Route 7 & downtown, turn right on Spear Street & follow curve to cross Route 2.

To park at the University of Vermont: From I-89 North or South: Take Exit 14W. Proceed west on Route 2 (Williston Road, which becomes Main Street), bearing right onto East Avenue after the Sheraton hotel. Take the next left onto Carrigan Drive and follow signs to parking lots.

From Route 7 & downtown: Turn onto Main Street (Route 2 East), and proceed uphill to a right turn on Spear Street. Immediately merge left. Get into the center lane to cross Route 2/ Main Street. You are now on East Avenue. Take the next left onto Carrigan Drive and follow signs to parking lots.

GPS Location: 63 Carrigan Drive, Burlington, VT

11

The Details

Registration register early and save! use the attached form or register online by February 4th and save $20 off the walk-in price.

NOFA members receive an additional discount—use the registration form to become a member and attend at the lower rate.

Please check in at the Davis Center prior to attending workshops.

Location

Scholarships

The Winter Conference will take place at the University of Vermont campus in Burlington, VT.

Though attendance numbers rise and conference-related expenses increase, NOFA Vermont makes every effort to keep rates affordable, in part through two scholarship programs (limit one/attendee):

See page 11 for more details and directions.

Lodging & Rides Make a weekend out of the conference!

Rooms are available for conference attendees at Best Western and Doubletree.

The Best Western rate of $81.00/night is available until February 1st. Call 800-371-1125 and refer to group number 407505 for the NOFA-VT conference rate.

The Doubletree rate of $99/night is available until January 15th. Visit www.nofavt.org/conference for a link to their online reservation form.

If you live in the greater Burlington area and would be willing to host conference-goers over the weekend, please visit our homeshare blog at www.nofavt.org/ conference. Please note: we offer this homeshare blog as a service to our conference attendees and take no responsibility for its content.

1. Beginning Farmer Scholarship, for farmers with up to 10 years of experience, is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-30510.

2. NOFA General Winter Conference Scholarship is available to NOFA Vermont members, and is supported through donations from members and conference attendees.

For details about eligibility, what each scholarship provides, and to complete an application, please visit www. nofavt.org/conference or call the NOFA-VT office for more information. Scholarships do not cover the cost of meals.

Scholarship application deadline: January 24, 2014.

To coordinate ridesharing, please visit www.ridebuzz.org and search for "NOFA" under "Group Rideshare."

If you are able, please help us make the conference accessible to members who could not otherwise afford to attend with a contribution to the scholarship fund. Your donation is tax-deductible and can included when you register for the conference.

Volunteering

Registration Refunds

Interested in volunteering at the Winter Conference? It’s a great way to participate more fully in the conference, and save money on your registration, too!

We appreciate your support of our annual Winter Conference! If plans change and you are unable to attend the conference after you have registered, NOFA-VT will reimburse 75% of your registration cost until February 4th.

Any refund requests after the 4th will receive a 50% reimbursement, less the cost of meals and credit card fees. All refund requests must be made in writing. Refund checks will be mailed two weeks after the conference.

A two-hour volunteer shift earns you a $15 discount and the satisfaction of helping the conference run smoothly.

Limit two shifts per attendee.

If you’d like to sign up, please contact Barbara or Becca at the NOFA Vermont office at 802-434-4122 or info@nofavt. org prior to February 4th. You must confirm a volunteer position with the office before taking the volunteer discount.

12

Questions?

Contact us at 802-434-4122 or info@nofavt.org



Registration Form 1 [or register online at www.nofavt.org] To register additional attendees, please copy or download another form. Clip and mail by February 4 and save $20 off walk-in rates.

Name (1): Name (2): Farm/Business: Address: Email: City/State/Zip: Phone: Child Name & Age (1):

1

Registration & Fees Walk-in registration rates will increase by $20 per person per day.

Adult 1

Member Non-member

Lunch

Saturday

$65

$80

$15

Sunday

$65

$80

$15

Commercial Herb Growing

$50

$65

included

Beef Butchery

$75

$90

included

Chicken Soup for the Soil

$50

$65

included

Farm Resilience

$50

$65

included

Monday Intensives:

TOTAL for Adult 1: $ Adult 2

Lunch

Saturday

$65

$80

$15

Sunday

$65

$80

$15

$50

$65

included

Monday Intensives: Beef Butchery

$75

$90

included

Chicken Soup for the Soil

$50

$65

included

Farm Resilience

$50

$65

included

TOTAL for Adult 2: $ Children’s Conference

Child 1 Lunch

Saturday $30 Sunday $30

$10 $10

Child 2 Lunch $30 $30

$10 $10

TOTAL for Children: $ If you are purchasing lunch, please note any dietary restrictions:

2

Membership

Become a member today and register at the discounted rate!

Your membership supports NOFA Vermont’s year-round programming and entitles you to a host of benefits - visit www.nofavt.org/join to learn more.

Not sure if you're a member? Call the office at (802) 434-4122.

 New  Renewing  I am already a member  Sustainer - $250  Sponsor - $100  Business - $50  Farm/Family - $40

 Individual - $30  VT Basic - $20 (VT Basic does not include The Natural Farmer)

Membership name:

Member Non-member

Commercial Herb Growing

Child Name & Age (2):

3

Payment

Add the totals for each section here.

Please note that no discounts are applicable to Children's Conference registration.

Adult 1 Total Adult 2 Total Children's Conference Total NOFA Vermont Membership Contribution to Scholarship Fund

$ $ $ $ $

Subtotal: $ Volunteer Discount (Please contact the office before taking a volunteer discount. Subtract $15 for 2 hours)

-$

Farmer Discount Register online! Snap the QR code or visit www.nofavt.org/conference to register securely online; pay by credit card or mail a check.

(Available through pre-registration and for adults only. Subtract $5 per adult, maximum $10 per farm)

-$

Total enclosed: $ Please make checks payable to NOFA Vermont and mail to: NOFA Winter Conference • PO Box 697, Richmond, VT 05477

Pre-registration must be postmarked or take place online by February 4. After that, please register on-site (walk-ins welcome).

Please note: you will not receive confirmation of this registration. Additional information will be mailed to Children's Conference registrants.

NOFA Vermont PO Box 697 Richmond, VT 05477

Non-Profit Org. US Postage PAID Permit No. 165 Burlington, VT

Return Service Requested

thanks to our Sponsors!

Please visit www.nofavt.org/conference for the most up-to-date list of conference sponsors.

patrons

Food Systems Spire

benefactors

sustainers

Forrest and Frances Lattner Foundation

supporters

contributors • Co-operative Insurance Companies • Hunger Mountain Co-op • Johnny’s Selected Seeds

• Albert Lea Seeds • Champlain Valley Compost Co. • Clean Yield Asset Management • Drew’s, LLC • FEDCO • The Fertrell Company • Harris Seeds • Highfields Center for Composting

• New England Farmer’s • UVM’s Farm Resilience Union in a Changing Climate Initiative • North Country Organics • Vermont Agricultural • Nourse Farm Credit Corporation • Rural Vermont • Shelburne Farms • The Farmhouse Group Media Sponsor: • UVM Center for Vermont’s Local Sustainable Agriculture Banquet Magazine • UVM Department of Plant & Soil Science

Funding for this project was provided by the Northeast Center for Risk Management Education, the USDA National Institute of Food and Agriculture, and the USDA Risk Management Agency. The USDA is an equal opportunity provider.