NOFA-VT Winter Conference 2015: Growing the Good Food Movement by NOFA Vermont

NOFA Vermont's 33rd Annual

WINTER CONFERENCE

February 14â&#x20AC;&#x201C;16, 2015

at the University of Vermont,Burlington 75+ workshops, keynote speakers, roundtables, & celebration for commercial growers, gardeners, homesteaders, and food lovers. Cedar Circle Farm & Education Center

Mimi Arnstein, Wellspring Farm

Growing the Good Food Movement

www.nofavt.org/ conference

802-434-4122 info@nofavt.org

WELCOME!

CONTENTS Our Featured Speakers . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Weekend Activities. . . . . . . . . . . . . . . . . . . . . . . . . . . . .2, 3 Lunchtime Activities. . . . . . . . . . . . . . . . . . . . . . . . . . . .4, 5 Meals & Food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Saturday Evening Events . . . . . . . . . . . . . . . . . . . . . . . . . 7 Children at the Conference. . . . . . . . . . . . . . . . . . . . . . . . 8 Monday Intensives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Featured Workshop Tracks. . . . . . . . . . . . . . . . . . . . . . . .10 Workshops: Saturday Session I . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 Saturday Session II. . . . . . . . . . . . . . . . . . . . . . . . . . . .15 Saturday Session III. . . . . . . . . . . . . . . . . . . . . . . . . . .18 Sunday Session I. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 Sunday Session II. . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 Sunday Session III. . . . . . . . . . . . . . . . . . . . . . . . . . . .29 Our Exhibitors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Thanks to Our Sponsors. . . . . . . . . . . . . . . . . . . . . . . . . .37 Campus Map. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . back cover

WEEKEND SCHEDULE **Please note our later start time on Sunday!** Saturday 8:00 am Registration & Exhibitors' Fair open; refreshments available 9:00–10:30 am Keynote: Natasha Bowens 10:45 am–12:00 pm Workshop Session I 12:00–2:00 pm Lunchtime Activities (see p. 4) Lunch: 12:00–2:00 Roundtables: 1:00–2:00

Sunday 8:30 am Registration & Exhibitors' Fair open; refreshments available 9:30–10:30 am Story and Poetry Slam 10:45 am–12:00 pm Workshop Session I 12:00–2:00 pm Lunchtime Activities (see p. 4) Lunch: 12:00–2:00 Roundtables: 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 Social, Seed Swap, Raffle Drawing

5:15-6:15 pm Ice Cream Social, Raffle Drawing

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

OUR FEATURED SPEAKERS SATURDAY: NATASHA BOWENS 9:00 AM, DAVIS CENTER 4TH FLOOR, GRAND MAPLE BALLROOM THE COLOR OF FOOD: PHOTOGRAPHY & STORYTELLING FROM FARMERS OF COLOR Through photography and storytelling, Natasha Bowens, author of the book The Color of Food: Stories of Race, Resilience and Farming, will introduce farmers and food activists of color who are revolutionizing the food system and preserving cultural foodways around the country. Their stories highlight important issues of food justice and food sovereignty such as land ownership, health, community building, and race and gender obstacles. This presentation aims to amplify the role of communities of color in agriculture while challenging the status quo of agrarian identity and teaching us that the good food movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deep into the places we’ve overlooked and honoring those who have come before us. Blending storytelling, photography and oral history, Natasha’s keynote address will show how true food sovereignty means a place at the table for everyone.

SUNDAY: GROWING THE GOOD FOOD MOVEMENT: STORY AND POETRY SLAM 9:30 AM, DAVIS CENTER 4TH FLOOR, GRAND MAPLE BALLROOM Inspired by the revitalization of storytelling in Vermont and beyond, we’re opening our keynote stage on Sunday morning for a Story and Poetry Slam. NOFA Vermont community members submitted their stories and poems, and six were chosen to present, listed alphabetically below. Hosting the Story and Poetry Slam (and performing, as well) will be Laura BrownLavoie. Laura is a farmer, poet, performer, and youth mentor in Providence, RI, whose 2012 Winter Conference performance was one of our most popular. Enrique "Kike" Balcazar has worked on Vermont dairy farms for over 3 years and both his mother and father also worked on VT farms. He has been a community leader in Migrant Justice's successful driver's license and bias-free policing campaigns. Additionally, Kike is trained as an "Agricultural Justice" farm inspector. Jeffrey Ellis farms with his wife, Rebecca Beidler, on Peace of Earth Farm in Albany, VT, a small permaculture based, no-till, diversified farm. He is also a lyrical artist by the name of Mycelium and uses this skill to speak about food justice and caring for the Earth. He is also the creator of All Good Things, an open source performance project. He will be performing his poem entitled Cooperation.

Hope Johnson, aka the Garden Lady, maintains gardens for commercial customers in Chittenden County and works at Red Wagon Plant’s retail greenhouse. Hope is also a quilter and will tell a story entitled “Mind Your Own Beeswax” about how the creative work of a quilter in Vermont led to a partnership with a bee researcher in Arizona to help address food security in Ethiopia. Tomas Rogel and Laura Cassetty are seniors at Montpelier High School. They have been active in raising chickens and working in the greenhouse at the school and will tell a story about the role of youth in Growing the Good Food Movement. Ross Thurber is a certified organic dairy farmer and poet from Lilac Ridge Farm in Brattleboro. He and his family farm 600 acres, have a 50-cow dairy, 10-acre market garden, 2,000-tap sugaring operation, timber harvesting and Christmas tree sales. Sophie Wood is a performance artist, freelance farmer, and lover of sequins. She creates outdoor performance events on farms as co-founder of The Royal Frog Ballet, teaches Shakespeare and clowning, and can rock pick a potato digger faster than anyone she has met yet. She will be performing her poem entitled “Wealth.”

WEEKEND ACTIVITIES SING ALONG WHEN WE GO ROLLING HOME (Lyrics by John Tams, adapted by Bennett Konensi) Round goes the wheel of fortune, don't be afraid to ride There's a land of milk and honey waits on the other side There'll be peace and there'll be plenty, you'll never need to roam When we go rolling home, when we go rolling home Chorus: When we go rolling home, when we go rolling home When we go rolling, rolling, when we go rolling home The summer of resentment, the winter of despair The journey to contentment is set with trap and snare Stand true and stand together, your labour is your own When we go rolling home, when we go rolling home

WOOL SPINNING & WEAVING DEMONSTRATIONS Saturday & Sunday, 9:00 am – 5:00 pm Davis Center, 2nd Floor Join Carol of Singing Spindle Spinnery for hands-on demonstrations of yarn-spinning (with both a spinning wheel and a drop spindle) and circular weaving. Carol will also be available to answer questions about felting, carding, dyeing, knitting, and crocheting.

THE GOLDEN CAGE: MEXICAN MIGRANT WORKERS AND VERMONT DAIRY FARMERS Photo and Audio Exhibit by the Vermont Folklife Center Davis Center, 4th Floor Photo by Caleb Kenna

Chorus So pass the bottle round and let the toast go free Here's a health to every farmer wherever they may be Fair wages are now & ever, let's reap what we have sown When we go rolling home, when we go rolling home

CONFERENCE ANNOUNCEMENTS VIA TEXT MESSAGE Want to find out about workshop cancellations, room changes, or that you left your Subaru's lights on in the parking lot? Text the words "Follow nofavtwc" to the number 40404 on any cell phone capable of text messaging to receive conference updates throughout the event!

NEW FARMER COACHING SESSIONS Saturday & Sunday, by appointment Davis Center, 3rd Floor, Student Government Atrium & Lounge These sessions with farm business advisers are focused on helping new farmers create action plans to start or enhance their farm businesses. Walk-in appointments may be available. To sign up, or cancel an existing appointment, visit the Student Government Offices on the 3rd Floor of the Davis Center. The VT New Farmer Project is a collaboration between UVM Extension, NOFA Vermont, the Intervale Center, Vital Communities, and Rutland-Area Food & Farm Link, with additional funding from the USDA Beginning Farmer & Rancher Development Program.

Migrant Mexican farm workers began arriving on Vermont dairy farms almost ten years ago and continue to work here, living hidden lives. Through intimate photographs and interviews, this exhibit offers a revealing portrait of dairy farmers and Mexican workers and a glimpse into their interdependent lives—what they hope for and who they are. Instructions for accessing the audio program via cell phone will be available in the gallery space or at the Vermont Folklife Center Table in Area 2 of the Exhibitors' Fair.

MAKING CONNECTIONS AND SHARING IDEAS 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 outside the exhibitor's hall for posting opportunities and ideas. Join the conversation on social media with the hashtag #nofavt and get conference updates all weekend long with #nofavtWC! You can follow and tag us on Twitter at @NOFAVT and on Facebook with @NOFA-VT.

WEEKEND ACTIVITIES, CONTINUED POLLINATORS IN PERIL Art Exhibit by Nancy Hayden Davis Center, 3rd Floor Stairwell This series of three large fiber art pieces by artist and farmer Nancy Hayden from The Farm Between, a certified organic nursery and fruit farm, depict some of the critical issues facing our pollinators.

EXHIBITORS’ FAIR Saturday, 8:00 am–7:30 pm; Sunday, 8:30 am–4:00 pm 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. ATMs are available on the first and third floors of the Davis Center.) See page 36 for a list of our exhibitors, and be sure to join us for the Saturday Social (see page 7).

WEEKEND MUSIC: EDITH & BENNETT Edith Gawler and Bennett Konesni are farmers who sing, especially while working. They also play oldtime fiddle, banjo and guitar for contra dances in grange halls and barns, and sing farmer’s ballads and hollers on stage in venues across North America as a part of several bands.

COMMUNITY ART PROJECT

BONNIE ACKER ARTWORK RAFFLE

Saturday & Sunday, starting at 11:00 am Davis Center, 1st Floor Atrium

NOFA Vermont Exhibitor’s Table, Davis Center, 2nd Floor $5 for 6 tickets

Join local artist Bonnie Acker to create carrots and cows, farmers and fields for a large, brilliantly-colored weaving. All ages will be celebrated, and you don’t have to consider yourself an artist! There will be a place for everyone to share scissors, paper, yarn, cloth, and dreams of a Vermont – and a world – where wonderful food is enjoyed by all.

Bonnie Acker has made beautiful collages with participants at the past few Winter Conferences. We are raffling off two of these panels during the weekend to benefit NOFA Vermont’s Farm to Community Mentor Program. You can view the collages at the NOFA Vermont table in Area 1 of the Exhibitors' Hall. We'll hold a drawing each afternoon at 5:00 pm and call the lucky winners on their cell phones. You must be present at the conference to win.

We are thankful to Bonnie Acker, who brings art and happiness to the greater Burlington area in her work work 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!

FARM HACK USABILITY TESTING Davis Center, 2nd Floor, Chikago Landing Saturday, 8:00 am –4:30 pm; Sunday 8:30 am –4:30 pm Farm Hack is a farmer-driven community developing, documenting, and building tools for resilient agriculture. Since 2010, Farm Hack has helped our community achieve these goals in person and online. This year, help Farm Hack improve by testing the website and providing feedback. Anyone attending the Conference is a potential Farm Hack contributor, come one, come all!

LUNCHTIME ACTIVITIES ROUNDTABLES & DISCUSSION GROUPS 1:00–2:00 pm • Davis Center - See green workshop insert for room locations. The roundtables and discussion groups are an opportunity for conference attendees to come together to discuss important topics, ask questions among peers, and share resources, ideas, and innovations. Grab your lunch and join a roundtable discussion to explore a new topic or reinvigorate an old passion.

Saturday:

• Time for Vermont to move Towards Food Justice for All This roundtable will start with a brief set of images on food justice work in Vermont and brainstorm how we shift from the dominant paradigm of short-term hunger relief to creating the conditions for long-term food selfreliance as the outcome for food justice. Facilitated by Joseph Kiefer. • National Organic Program Discussion with Miles McEvoy: Miles McEvoy, NOP Deputy Administrator and Dr. Jean Richardson, National Organic Standards Board Chair and organic inspector, will take part in a roundtable discussion on organic production of crops, livestock and processed organic foods. Come with your concerns and questions. • Balancing Work and Family: Farmers often cite the desire to live and work on a farm with their children, but it can be challenging to balance household and business needs. This roundtable will discuss how the availability and cost of child care influences your farm operation, and offer solutions to challenges. Facilitated by Shoshanah Inwood from UVM. • What is Humane? How to Think About – and Use – Agriculture's Most Slippery Word: Humane animal agriculture can mean many different things. How can farmers clarify their animal husbandry practices for the consumer, and how can consumers get clarity on the products being sold to them? Facilitated by Carrie Abels of Humaneitarian and Vermont's Local Banquet. • OTA’s Farmer Advisory Council and Organic Checkoff Discussion: Join Organic Trade Association (OTA) Senior Crops and Livestock Specialist, Nate Lewis, in a roundtable discussion on OTA’s Farmer Advisory Council which aims to elevate the voices of organic producers nationwide and provide a vehicle for effective communication back to organic farmers on the issues that will affect their businesses the most. Also, hear the latest updates, get your questions answered, and express your concerns regarding the organic research and promotion program (organic checkoff) that OTA is actively moving forward. Facilitated by Nate Lewis and Nicole Dehne, VOF Program Administrator.

Sunday:

• Vermont Community Garden Network Gathering and Garden Showcase: Are you involved with a community or school garden? Come to Vermont Community Garden Network’s lunchtime gathering to meet other garden leaders, swap ideas for the season to come, and see some of the innovative work garden groups are undertaking around the state in our Garden Showcase. Also learn more about how you can get involved with VCGN and upcoming Network opportunities. • Focus on Beginning Farmers: Bring your list of questions and pick the brain of your fellow beginning farmers and of Vern Grubinger, aging vegetable and berry specialist, before he forgets everything he has learned from experienced farmers. • Real Talk: What is "Real" Food? Where do we draw the line between the processed 'junk food' that we so frequently malign and the 'good food' we're taught to hold high? What are the benefits of producing and eating real food, both to those who consume it and to the landscapes in which we live? This roundtable discussion will explore these challenging questions and perhaps others as well. Facilitated by Eric Garza from UVM. • Farm Transfer and Transition Challenges: This roundtable will discuss the basics of farm transition, transfers, retirement, will, trusts, methods of asset transfer, and business organization needed to begin the process of developing a transition plan for your farm. Join Bob Parsons of UVM Extension to discuss farm transfer and transition challenges. • Current Issues in State Agriculture & Food Policy: With Clark Hinsdale from Vermont Farm Bureau, Diane Bothfeld, Vermont Agency of Agriculture, and Andrea Stander, Rural Vermont. Facilitated by Maddie Monty, NOFA-VT Policy Adviser.

LUNCHTIME ACTIVITIES, CONTINUED SOCIAL ACTION ZONE

YOUNG FARMER LUNCH AND NETWORKING

Saturday & Sunday, 12:00–2:00 pm Davis Center, 3rd Floor

Saturday & Sunday, 12:15 pm – 2:00 pm Davis Center, 2nd Floor, Chikago Landing

Come learn about and get involved in the important work being done by several of Vermont's advocacy organizations. Organizations featured in this year's social action zone include Hunger Free Vermont, Salvation Farms, Migrant Justice, Rural Vermont, and the Vermont Right to Know GMOs Coalition.

Grab your lunch and join the National Young Farmers Coalition and the Vermont Young Farmers Coalition for a lunchtime meet and greet. There will be ample time to meet new neighbors, network and learn more about the national young farmer movement and how to plug in here in Vermont.

"THE MARKET GARDENER" BOOK SIGNING

HATHA YOGA CLASS

Sunday, 12:00pm–2:00 pm Davis Center, 2nd Floor, Exhibitors' Hall, Area 1

Saturday & Sunday, 12:00–1:00 pm Davis Center, 1st Floor, Living Well

Join Jean-Martin Fortier for a book signing of his latest book, The Market Gardener: A Successful Grower's Handbook for Small-Scale Organic Farming. Jean-Martin is co-owner of Les Jardins de la Grelinette in eastern Quebec and is presenting a Monday Intensive workshop (see page 9).

Come enjoy an hour of gentle movement, breath work, rest, and rejuvenation during the midst of your conference day. Mats and props provided. All levels are welcome! Farmer Maggie Donin completed her yoga teacher training with the Shivshakti School of Yoga and Healing Arts in Vermont.

LUNCH WITH CONGRESSIONAL DELEGATION AND STATE OFFICIALS Saturday, 12:00-1:00 pm Davis Center, 4th Floor, Grand Maple Ballroom Members of the Vermont Congressional Delegation, Senator Patrick Leahy, Senator Bernie Sanders, and Congressman Peter Welch, along with Governor Peter Shumlin and Secretary of Agriculture Chuck Ross, are planning to join us for lunch on Saturday and will be making brief remarks.

FILM SCREENINGS 1:00–2:00 pm • 108 Terrill Hall Saturday: Silenced Voices

Sunday: Food Chains The death of Vermont migrant farmworker José Obeth Santiz Cruz in a farming accident in December 2009 was the spark

Vermont premiere! In this exposé film, an intrepid group of Florida farmworkers battle to defeat the $4 trillion global supermarket industry through their ingenious Fair Food program, which partners with growers and retailers to improve working conditions for farm laborers in the United States.

This film documents a family and community coming to terms with his death and shares stories that draw attention to the conditions and economic policies that force migrants from their homes in Mexico and shed light on harsh living and working conditions on Vermont dairy farms. It is a call for action to build a fair and just food system that supports dignified livelihoods for farmworkers and farmers everywhere.

This film focuses on a highly-lauded group of tomato pickers from Southern Florida—the Coalition of Immokalee Workers or CIW— who are revolutionizing farm labor. Their story is one of hope and promise for the triumph of morality over corporate greed – to ensure a dignified life for farm workers and a more humane, transparent food chain.

that led to the creation of Migrant Justice.

Brendan O'Neill, Enrique Balcazar, Victor Diaz, and Marita Canedo from Migrant Justice will join us for a discussion following the film.

Produced by Eric Schlosser and others, this is Food Chains’ Vermont premiere!

MEALS & FOOD SNACKS AND REFRESHMENTS

LUNCH

Davis Center, 2nd Floor, Exhibitors' Hall Free to conference attendees

Saturday and Sunday, 12:00-2:00 pm • Davis Center, 4th Floor $16/adult; $10/child 6-12; free for children under six

Our hospitality table is stocked with snacks from local food producers, cider, and tea. Coffee from Vermont Coffee Company will be available by donation in the Exhibitors' Fair, Area 2.

Saturday: Chicken Vegetable Curry, Tofu Vegetable Curry, Asian Cabbage Salad, Green Salad, Dessert

You will also find fresh fire-roasted root vegetables from our mobile oven outside the Davis Center's first floor exit during the lunch break.

SATURDAY SOCIAL Saturday, 5:15-7:30 pm • Davis Center, 1st & 2nd Floors Free to conference attendees; cash bar Join us for an expanded conference social gathering and finish those conversations you started in workshops or at lunch. The Saturday Social will feature appetizers provided by Sugarsnap Catering and a cash bar. See page 7 for more details.

Sunday: Turkey Enchilada Bake, Bean Enchilada Bake, Sweet Potato & Black Bean Salad, Corn Bread, Green Salad, Dessert Locally-sourced lunches are prepared by UVM Sodexo with recipes from the cookbook New School Cuisine. Vegetarian, vegan, and gluten-free options are available. Lunches do sell out! Other options to eat on campus are limited, especially Sunday. See the map on the back page or in the registration area for more information about other dining options. You are also welcome to bring a bagged lunch with you and join us in the dining room.

SUNDAY ICE CREAM SOCIAL Sunday, 5:15 pm • Davis Center, 1st Floor Free to conference attendees Thanks to the generosity of our friends at Strafford Organic Creamery, the Sunday Ice Cream Social is one of our best-loved conference traditions. Join us for fun, laughter and dessert!

ALTERNATE DINING OPTIONS ON CAMPUS See the registration area for more information. Cook Commons, Billings Building, Main Campus Saturday: Closed Sunday: 10:30 am – 7:30 pm Cyber Café, Baily Howe Library Saturday: Closed Sunday: 12:00 pm – 7:00 pm Harris/Millis Unlimited Dining, Harris-Millis Complex Saturday & Sunday: 10:30 am – 8:00 pm

Simpson/Mason Complex Saturday & Sunday: 10:30 am – 7:30 pm

University Marché, Living and Learning Complex Saturday: 8:00 am – 1:30 am Sunday: 8:00 am – 10:00 pm

The Redstone Market, Redstone Campus, Simpson/ Mason Complex Saturday & Sunday: 6:00 pm – 9:00 pm

Brennan's, Davis Center, 1st Floor Saturday: 11:00 am – 11:00 pm Sunday: 3:00 pm – 11:00 pm

Northside Café, Trinity Campus, McAuley Hall Saturday & Sunday: 10:00 am – 7:00 pm

Redstone Unlimited Dining, Redstone Campus,

Harvest Café, University of Vermont Medical Center (Fletcher Allen), McClure Lobby Saturday & Sunday: 5:00 am – 3:00 am

SATURDAY EVENING EVENTS SATURDAY SOCIAL

4th ANNUAL SEED SWAP

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

5:15–7:30 pm Davis Center, 1st Floor

Our popular conference social gathering is back! Enjoy appetizers and wine and beer selections while you chat with friends and visit with the exhibitors.

Hosted by our friends at High Mowing Organic Seeds, the Seed Swap is the perfect place to expand the biodiversity of your farm or garden.

This year we’re excited to feature Edith Gawler & Bennett Konesni sharing old-time fiddle tunes, Swedish dance tunes, and farmer’s ballads, and hollers — plus a community sing for all conference participants! Hors d’oeuvres are generously provided by our friends at Sugarsnap Catering. Cash bar.

YOUNG FARMER MIXER AT CITIZEN CIDER’S TASTING ROOM 7:00 pm Citizen Cider Tasting Room 316 Pine St., Suite 114 Head over to the Citizen Cider Tasting Room in downtown Burlington to mingle with other young farmers and receive discounted Vermont Hard Cider and other drinks. Hosted by the National Young Farmers' Coalition.

Please bring your clearly labeled seeds to share! An expert from High Mowing will be on hand to answer questions, and we’ll provide packets for you to take home your new seeds.

NOT READY TO TURN IN YET? Looking for something fun to do after the Saturday Social? We invite you to head downtown and enjoy some of our great local restaurants. The following businesses support NOFA Vermont through our Share the Harvest fundraiser, and we encourage you to support them! Reservations are recommended on this busy Valentine's Day weekend. • • • • • • • • • •

A Single Pebble Citizen Cider City Market/Onion River Coop The Daily Planet El Cortijo Taqueria The Farmhouse Tap & Grill Great Harvest Bread Co. Guild Tavern Hen of the Wood Juniper

• • • • • • • • •

Lake View House Restaurant Leonardo's Pizza Leunig's Magnolia Bistro Pascolo Penny Cluse Cafe The Skinny Pancake Splash at the Boathouse Trattoria Delia

THANK YOU TO ALL OUR FARMERS AND FRIENDS who donated wholesome, delicious ingredients to our meals and Hospitality Table! • Burnt Rock Farm • Butterworks Farm • Cabot Creamery Cooperative • Champlain Orchards • Clearbrook Farm • Deep Root Organic Cooperative • Diggers Mirth Farm • Drew's All Natural • Equal Exchange

• Flack Family Farm • Full Moon Farm • Gildrien Farm • Intervale Food Hub • Intervale Community Farm • Kimball Brook Farm • Lake Champlain Chocolates • Last Resort Farm • O'Bread Bakery

• Olivia's Croutons • Organic Valley • Plymouth Artisan Cheese • Real Pickles • Red Hen Baking Co. • Shelburne Farms • Stonyfield Farm • Vermont Cranberry Company • Vermont Soy

CHILDREN AT THE CONFERENCE CHILDREN’S CONFERENCE • AGES 5–12 Saturday & Sunday, 8:00 am – 5:15 pm, Aiken Center $30/child • Walk-ins available as space permits Every year, children help NOFA Vermont's Winter Conference come alive! This year, children will have the opportunity to work with fabulous local artist Bonnie Acker to make Valentine's Day cards, learn about growing wheat and making bread, winter tracking, worm composting, spinning wool, making and playing recycled instruments, exploring the sense of smell, and more!

Special thanks to the educators and volunteers who are providing workshops for our kids! • Brian Tobin, Laughing River Yoga • Rhonda Mace, Chittenden Solid Waste District • Emily Boone, Kaiti Davis, & Kelly Taylor, Shelburne Farms • Meghan Feldmeier, Kate Parsons & Stephanie Pittman, Merck Forest & Farmland • Bonnie Acker, Acker Arts • Meghan Stotko, Heartwood Farm & Mobile Grill • Joanna May, Music Together • Ryann Collins, Maire Folan, Becca Mitchell, & Alayna Morrin, Green Mountain Farm-to-School • Sophie Cassel and Ross Doree, New Village Farm • Anna Weins, student of the Kripalu School of Ayurveda

KIDS' BREAK ROOM Davis Center, 4th Floor, Handy Room Of course, children of any age are invited to accompany adults to workshops, but please keep distractions to a minimum. If your child needs a “break,” let ‘em romp with other kids in the kids’ break room! The room is open all day. Toys and books will be available, but childcare is not provided. Please supervise your child at all times.

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 or pump. Get the key from the UVM information kiosk in the Burack Fireplace Lounge on the first floor of the Davis Center.

CHILDREN'S CONFERENCE DETAILS: Registration: Pre-registration closed on February 4 and we cannot guarantee space for walk-ins. Please see the registration desk for more information. Timing: • Drop off your child at the ground floor of the Aiken Center by 8:00 am. • Please pick up your child for lunch at 12:15. Children may join adults on the fourth floor of the Davis Center for the children's meal price of $10. • The Children's Conference will resume after lunch at 1:15 pm. • The Children's Conference ends at 5:00 pm. Please be prompt and meet your child no later than 5:15! • Don't forget to sign your child out at the end of the day!

Thanks to the Johnson Family Foundation Fund of the Vermont Community Foundation for their sponsorship of the Children's Conference!

MONDAY INTENSIVES Monday, February 17

$50 members; $65 non-members

Price includes lunch by Have Your 'Cake Catering (Skinny Pancake); however, we cannot guarantee lunch for walk-ins (including registrations taking place on Saturday or Sunday).

ENHANCING POLLINATOR POPULATIONS IN YOUR WORKING LANDSCAPE Billings, North Lounge • 9:00 am–3:30 pm This all-day workshop will provide an overview of insect pollinators and issues facing them, including pesticide toxicity, loss of floral resources and habitat, and disease and parasites. It will focus on what each of us can do to enhance pollinator populations on our farms and gardens, including keeping honeybees and building native bee populations. Participants should bring maps of their farms and gardens to use for designing pollinator-friendly habitat, and will leave with a greater understanding and an implementation plan to enhance pollinator populations. Presenters: John & Nancy Hayden are owners of The Farm Between, an organic fruit nursery and fruit farm in Jeffersonville, VT. Maintaining a pollinator sanctuary with floral, nesting and overwintering habitat is a high priority on the farm. John has worked as a researcher, extension agent, consultant, educator and organic farmer. Nancy is a retired UVM faculty member with 25 years teaching experience in experiential, hands-on, and service learning. She has degrees in ecology, environmental engineering, art, and writing, and she keeps honeybees. Jane Sorensen is co-owner of River Berry Farm, an organic small-fruit and vegetable farm in Fairfax, VT. Jane grows and sells native plants for pollinator habitat enhancement. She is a retired landscape architect with 14 years experience and degrees in the field and teaches Landscape Design for Pollinators at UVM.

FARMING THE WOODS: SEEING THE FOREST FOR MORE THAN JUST THE TREES Billings, Marsh Lounge • 9:00 am–4:00 pm For too long, forest management has focused on timber and firewood as the main yields, limiting the opportunity for farmers and adversely affecting the long term heath of the forest. Steve Gabriel, author of the new book Farming the Woods, invites you to learn a remarkably different perspective on forest management: a healthy forest can be maintained while growing a wide range of food, medicine, and other products. Steve will cover cultivation of non-timber forest crops such as American ginseng, shiitake mushrooms, ramps (wild leeks), maple syrup, fruit and nut trees, and ornamentals, along with compelling stories of active forest farmers from around the country. Presenter: Steve Gabriel is an ecologist, educator, author, and forest farmer from the Finger Lakes region of New York. He currently works for Cornell Cooperative Extension doing agroforestry and education and runs Wellspring Forest Farm which produces mushrooms, duck eggs, pastured lamb, nursery trees, and maple syrup.

photo by Elizabeth Ferry

GET STARTED WITH YOUR VERMONT PRODUCE SAFETY ACCREDITATION! Billings, Apse • 10:00 am–4:00 pm This workshop is for the vast majority of Vermont produce farmers who will be exempted from the Food Safety Modernization Act (FSMA) but will likely need some food safety credibility to satisfy customers (and insurance companies). Get started on the Vermont-made produce safety accreditation being developed by the Vermont Vegetable and Berry Growers Association and UVM Extension. During this intensive, you will learn about this program and begin the accreditation process by drafting a practical produce safety plan for your farm, or revising the one you already have. Presenters: Hans Estrin works for UVM Extension to develop Vermont’s local fresh food markets. He co-founded the Windham Farm and Food Network, co-developed Extension’s Practical Produce Safety Program, and now coordinates the Vermont Produce Safety Accreditation Program. Ginger Nickerson coordinates the Produce Safety Program at UVM Extension’s Center for Sustainable Agriculture.

SIX FIGURE FARMING FOR SMALL PLOTS Waterman, Memorial Lounge • 9:00 am–4:00 pm This workshop will provide in-depth instruction with Jean-Martin Fortier about how adopting intensive methods of production can lead to the optimization of a cropping system. Topics will include: farm set-up and design for biologically intensive cropping systems; alternative machinery, minimum tillage techniques and the use of the best hand tools for the market garden; best practices for weed and pest management; and how to develop a systematic approach to crop planning and season extension. Presenter: Jean-Martin Fortier, one of Canada’s most recognized and influential organic growers, is the author of the Market Gardener: A Successful Grower’s Handbook for Small-Scale Organic Farming. His book shares the techniques, tools and technology that makes his 1.5 acre market garden productive and profitable.

FEATURED WORKSHOP TRACKS

Sunday

Best Practices for Opening Your Farm to Visitors Farmers & Their Soil Health Practices Why Do Good Vegetables Go Bad? Storage Crops, How They Differ & What We Can Do About It Huertas Project: Farmworker Food Access Assessing Your Livestock Markets Exclusion Netting for Management of Spotted Wing Drosophila on VT Farms Swede Midge: a Devastating Pest of Brassica Crops the Northeast Producing Quality Lamb on Pasture

Saturday

 Direct Marketing

Sunday

Saturday

 UVM Food Systems Solutions

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.

Farmers’ Market Display & Merchandising Best Practices for Opening Your Farm to Visitors CSAs & Community Engagement What Makes Your Farm Business Unique: How to Identify & Promote Your Attributes Farmstands: Differences Between Staffed & Unstaffed Models Managing & Marketing a Year-Round Diversified CSA Direct Marketing workshops are intended for producers who sell directly to consumers through farmers’ markets, farm stands, and community supported agriculture (CSA) programs.

 Community & School Garden Series Sunday

Community-Based Gardening: Getting Started Garden Organizer Discussion: Volunteers in Community Gardens Learning in the Garden: Adult Teaching Gardens Learning in the Garden: Curriculum Integration 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.

photo by Elizabeth Ferry

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 • Our wonderful conference & children's conference volunteers • NOFA Vermont’s stellar conference organizers: Livy Bulger, Rachel Fussell, and Meg Klepack 10

• The NOFA Vermont Board of Directors & staff • Bennett Konesni & Edith Gawler for the great music • The incredible Bonnie Acker • Chef Kate, Tina, & Sally at Sodexo, & Maureen at UVM

SATURDAY SESSION I 10:45 AM–12:00 PM AQUAPONICS IN COLD CLIMATES Buzz Fervor (Perfect Circle Farm) This workshop will be an overview of the design and two year operation of a typical aquaponics system. You will review the origins and concepts of aquaponics, the basics of component construction and how it integrates into the greenhouse/homestead/farming environment.

SATURDAY – SESSION I

ASSESSING YOUR LIVESTOCK MARKETS

 UVM Food Systems Solutions Joe Emenheiser (UVM) Developing sustainable livestock production systems are a matter of matching animals, resources, and markets. Joe will discuss trends and opportunities in Vermont livestock production, along with considerations for the future.

BEST PRACTICES FOR OPENING YOUR FARM TO VISITORS

 UVM Food Systems Solutions  Direct Marketing Lisa Chase (UVM Extension, VT Tourism Research Center), Judith Irving and Calley Hastings (Fat Toad Farm), Stephanie Smith (VT Agency of Agriculture Food & Markets) From farmstands and u-pick to special events, tours, and classes, farms of all sizes are opening their doors, barns and fields to visitors. Yet providing high quality, authentic experiences and products can be a challenge for many working farms. Join our panelists as they share experiences and resources for ensuring that agritourism meets zoning regulations and is safe, educational, and profitable.

DETERMINING YOUR COSTS OF PRODUCTION Richard Wiswall (Cate Farm) Ever wonder how much it costs to produce a dozen eggs? A feeder pig? Hoophouse greens? Are you making a profit given your current sales prices? Longtime organic farmer Richard Wiswall will demystify production costs for various farm endeavors and show which ones are making money. Beginning and seasoned farmers alike will benefit, and share in some eye opening results.

EASY GREAT COMPOST Wendy Sue Harper (WSH Consulting) This workshop will help you determine the best composting method for your home, garden and yard. Wendy Sue will cover compost ecology, discuss what not to compost, look at cool versus hot composting methods, and discuss the benefits of composting.

FERMENTING BY SEASON Tara Whitsitt (Fermentation on Wheels) In this hands-on vegetable fermentation workshop, Tara will share the benefits of microbial preservation and how you can creatively and fearlessly ferment in your own kitchen. She will highlight how fermentation offers a multitude of preservation options that can provide sustenance as well as create value-added products.

Farm-Crafted CompostTM

See green insert for workshop room locations.

Topsoil PlusTM

363-3930

✓ Made from 100% farm manure ✓ Weed-free ✓ VOF Approved ✓ Convenient delivery — no minimum ✓ Farm & community garden discounts

Champlain Valley Compost Co.

“Making premium compost and topsoil since 1996”

www.cvcompost.com

HEAT FROM COMPOSTING: LATEST DEVELOPMENTS AND HOW TO MATCH OPTIONS TO YOUR SITE

HOMESTEADING IN THE 21ST CENTURY: TRANSITIONING TO A HOME BASED ECONOMY

Brian Jerose (Agrilab Technologies) Learn about the latest developments from implemented projects at Vermont Compost Company, Jasper Hill Farm and the UNH Organic Research Dairy Farm. Discussion will include how to assess the type and volume of compost feedstocks and how to best use the hot water and other thermal outputs for greenhouse, barn, shop or other building heating, and other applications. The presentation will include an exercise of calculating annual and seasonal volumes of compost materials. This intermediate to advanced workshop is intended for livestock farmers, greenhouse growers and other producers/users of compost.

Anneli Carter-Sundqvist (Deer Isle Hostel) Homesteading today, in this part of the world, is a lot about resisting the temptations from the general economic system where more is merrier, and bigger is better. Anneli will outline the strategies and benefits she's found for staying away from this system and how she strives to keep a clear vision of when enough is enough.

HERBAL MEDICINE MAKING

All-Natural and Organic Salad Dressings/Marinades and Salsas Made in Chester, Vermont

SATURDAY – SESSION I

Betzy Bancroft (Vermont Center for Integrative Herbalism) Making herbal medicine is an ancient skill that allows us to administer plants for the purpose of healing. Betzy will demonstrate techniques for making teas, tinctures, and infused oils and vinegars and discuss how they can be made into salves, compresses, and more.

www.ChefDrew.com

800-352-5247 • www.alseed.com

Northeastern Regional Dealer: Lakeview Organic Grain Penn Yan, NY • 315-531-1038

See green insert for workshop room locations.

MILK WITH DIGNITY Enrique "Kike" Balcazar (Migrant Justice), Victor Diaz (Migrant Justice), Marita Canedo (Migrant Justice), Brendan O'Neill (Migrant Justice), Molly Stuart (Milk with Digity Alliance) In today’s highly consolidated food industry, multi-billion dollar brands leverage their volume purchasing power and benefit from lower milk prices at the expense of human rights, livable wages and sustainable livelihoods for both farmworkers and farmers. Join Victor Diaz and Enrique Balcazar to hear what life is like for Vermont's migrant farmworkers and learn about Migrant Justice's new "Milk with Dignity" campaign building alliances between farmworkers, farmers, and consumers for human rights and fair milk prices.

SATURDAY – SESSION I

MOVING WATER WITH WATER: BUILDING YOUR OWN HYDRAULIC RAM PUMP Josh Brill (Breezy Meadows Orchards and Nursery) Learn how to build your own low maintenance, no electricity pump that works 24 hours a day, 7 days a week from materials found at a hardware store. If you’re a farmer or home gardener needing to bring water up hill to irrigate your garden, quench your animals’ thirst, or help fill a pond, and you have moving water and a little bit of elevation drop, this pump will work for you.

PREVENTING GRAZING PITFALLS: LEARNING FROM OUR COWS AND PASTURES Sarah Flack (Sarah Flack Consulting) Grass based organic farmers know the importance of pasture as the primary feed source for their cattle. In this workshop we will review the key grazing principles that help your cattle maximize dry matter intake from pastures and avoid potential problems. We will also look at 3 items to observe to determine the health of your pasture management: livestock, their manure, and pasture plants.

"SUSTAINABLE SEAFOOD": COMPARED TO WHAT? IT'S ALL RELATIVE Peter Moore (Seafood Producers Cooperative) What is sustainable seafood? With a myriad of seafood choices in the marketplace, we'll explore the sustainability metrics of various seafood certification programs.

USDA NATIONAL ORGANIC PROGRAM Nicole Dehne (NOFA-VT), Miles McEvoy (Deputy Administrator USDA NOP), Jean Richardson (National Organic Standards Board) This session will cover the process of organic certification, organic hydroponics, sound and sensible certification, the National Organic Standards Board, and the revised sunset process.

For generations, we’ve been helping all types of ag businesses grow.

Yankee Loans Leases Tax Services RecordFarm Keeping Services Credit Life Insurance CreditPayroll Services Crop Insurance Yankee Farm Credit building relationships that last generations Middlebury, VT Newport, VT

St. Albans, VT White River Jct., VT

www.YankeeACA.com 800/545-1169

See green insert for workshop room locations.

Williston, VT Chazy, NY

SATURDAY SESSION II 2:15 – 3:30 PM APITHERAPY: HEALTH AND HEALING WITH HIVE PRODUCTS Ross Conrad (Dancing Bee Gardens) 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. Ross will cover the production, processing and healing uses of honey, pollen, propolis, beeswax, royal jelly, and honeybee venom.

BUILDING QUEBEC BREAD OVENS WITH SCHOOLS AND COMMUNITIES

HYBRIDS � ORGANIC

Your Organic & Non-GMO Seed Source

Bryn Oakleaf (VT Agency of Natural Resources), Ismail Samid (The Gleanery) This workshop will discuss the Universal Recycling Law's Food Recovery Hierarchy and the importance of removing food and food scraps from the landfill. Food rescue/food access programs also help reduce waste so we'll discuss how food that is unattractive or nearing its shelf life can be captured for nutritious meals.

CSAS AND COMMUNITY ENGAGEMENT

 Direct Marketing Andy Jones (Intervale Community Farm), Danielle Allen (Your Farm), Suzanne Long (Luna Bleu Farm) This panel will share how they organize their farms for successful community engagement of CSA members.

DENSE PLANTING METHODS FOR RAISED BEDS Tim King and Markey Read (Honey Dew Homestead) Want to get the most from your garden with the least amount of effort? Here’s a hot tip: the deeper the bed, the more densely you can plant; the more densely you plant, the bigger the yield per square foot, and the fewer weeds you will have to deal with. In this interactive workshop, learn even more valuable tips, tools, and techniques for creating a highly productive vegetable and herb garden using biointensive methods.

Financing and assistance so farm and food enterprises thrive VE R M O N T, MA IN E, MA SSACH U SE T TS, G R E AT E R B E R K SH IR E R E G IO N

Alfalfa Clover Cover Crops

Forages Grasses Seed Corn

(855) 945-2449

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.)

P.O. Box 385, Warren, IL 60187 request@american-organic.com

Agriculture... designed

for the long game- play like it™

www.thecarrotproject.org

See green insert for workshop room locations.

SATURDAY – SESSION II

Joseph Kiefer (Food Education/ Food Justice Consultant) Joseph will cover the step-by-step process for designing and building a Quebec bread oven with a school or community and various ways to incorporate school curriculum into the effort. This process involves children, parents and community members in the process: from building the base to weaving the alder frame followed by the clay day of mixing loaves of clay to place on top of the frame.

CAPTURING THE VALUE OF YOUR UGLY PRODUCE & REDUCING FOOD WASTE

EXPANDING YOUR BRAND 101 Lara Dickson (Deep Dish Creative), Serena Fox (Serena Fox Design Company) Marketing and brand design are critical for profitability and success. This workshop will cover brand recognition and loyalty with an emphasis on visually and editorially reaching a target audience through packaging, social media, and web. Topics include creating and/or refreshing current identity, establishing web presence, developing compelling newsletters or social media outreach and working with Google Analytics.

FARM MECHANIZATION AND EFFICIENCIES

SATURDAY – SESSION II

Richard Wiswall (Cate Farm) Learn the tools of the trade for greater farming efficiency including cultivation tools to maximize weed control, harvest tools to speed the harvest, and packhouse tools for quicker and easier processing. Cost/benefit analysis will show how long it will take for a new tool to pay for itself. Greenhouse innovations will be highlighted as well.

HUERTAS PROJECT: FARMWORKER FOOD ACCESS

1984

30 years

2014

 UVM Food Systems Solutions Marie Frey (Hudak Farm), Josefa Hernandez (Huertas Participant), Naomi Wolcott-MacCausland (Interpreter), Teresa Mares (UVM/Huertas Project), Jessie Mazar (UVM/ Huertas Project) The Huertas Project distributes seeds and plant starts to Latino/a migrant farmworkers living in rural parts of Vermont. Connected to UVM Extension’s Bridges to Health Program, Huertas is an applied food security program whose goal is to increase access to more localized and culturally appropriate sources of food through planting kitchen gardens.

NATURAL AND MECHANICAL COOLING METHODS FOR FARM AND HOMESTEAD STORAGE

Proud Sponsor of NOFA-VT Since 1984 Chelsea Green has been a publishing leader of books about the practices of organic farming, gardening, permaculture, homesteading, natural building, and sustainable living. Now employee-owned.

Connect & Learn More Like us on Facebook: facebook.com/chelseagreenpub Follow us on Twitter: @chelseagreen or @greentweet Sign up for our e-newsletter: chelseagreen.com/newsletter

See green insert for workshop room locations.

Chris Chaisson (Whole Farm Services), Kirk Jones (Whole Farm Services) The talk will focus on seasonal methods to keep energy costs low and build resilience in food storage systems, utilizing both natural and mechanical systems. Promising renewable energy options utilizing tri-generation, solar, and waste-heat will be shared as strategies to adapt conventional cold storage spaces such as walk-in coolers and freezers. Ice will be discussed as an option for storing winter's cold energy and the different systems used to keep and store it for use during the summer.

PAYROLL & TAX CLINIC FOR FARMER-EMPLOYERS Roy Henshaw (Kneeland P.C. CPA) Participants will learn how to set up a basic, accurate payroll system by reviewing all required payroll forms and filing requirements including calculating federal and state withholding, Social Security, Medicare, unemployment insurance and end-of-the year summary forms. Understand the tax implications, legality and classification of subcontractors, interns, and employees and the appropriate hiring paperwork required. Produced with support from the Northeast Extension Risk Management Education Center, and USDA/NIFA under Award Number 2012-49200-20031.

PIGS: CREATING THE RIGHT CONDITIONS FOR SUCCESS

Mark Cannella (UVM Extension), Sona Desai (Intervale Center), John Smith (Maple Wind Farm), Sam Smith (Intervale Center) This workshop will focus on research being done by Intervale Center and UVM Extension on the feasibility of egg production on the 1,000+ bird scale. Best management practices for large-scale pastured production, market demand for eggs, legal considerations for egg sales, and the financial implications of different scales of operations will be discussed. This workshop will be useful for farmers who currently have layers and are considering adding more birds and/or seeking new markets.

STEPPING UP YOUR HOME GARDEN: A VEGETABLE FARMER'S PERSPECTIVE ON MAKING THE MOST FROM YOUR GARDEN Kara Fitzgerald and Ryan Wood-Beauchamp (Evening Song Farm) Do you feel like you could be doing more with your home vegetable garden? In this workshop Kara and Ryan will share useful tips and tricks for making the most of your garden space, extending the season, and having FUN with your garden!

Growing Food, Growing Gardens, Growing Community! • Resources for Community and School Groups • Workshops and Networking for Garden Leaders • Technical Assistance and Consulting • Community Teaching Gardens • NEW garden membership program with great discounts and connections! Join us on Sunday at the NOFA-VT Winter Conference for the Community & School Garden Track and the Network

Gathering and Garden Showcase and visit our exhibitor table

to find out how YOU can be part of this growing movement! VTGardenNetwork

www.vcgn.org Burlington, Vt. • 802.861.4769 • info@vcgn.org

See green insert for workshop room locations.

SATURDAY – SESSION II

Brooks Miller and Anna Santini (North Mountain Pastures) Brooks and Anna have gone through a range of farrowing setups, fencing configurations, and feeding regimes since beginning their operation in 2009. Currently, they keep 15-20 sows year-round and farrow twice a year, using portable hoophouses for housing and sorting, and grazing in both open fields and woods. In 2013, they sold over 150 pigs through CSA, sausage, and charcuterie. Brooks will lead participants through the evolution of their hog production system, sharing marketing and infrastructure tips that worked or didn’t work throughout their time raising pigs.

SCALING UP EGG PRODUCTION: CAN IT WORK ON MY FARM?

WHY DO GOOD VEGETABLES GO BAD? CHARACTERISTICS OF STORAGE CROPS, HOW THEY DIFFER AND WHAT WE CAN DO ABOUT IT?

 UVM Food Systems Solutions Chris Callahan (UVM) In this workshop, explore the biological characteristics of fruits and vegetables in the post-harvest periods of processing, packing, storage and distribution. We will cover fundamentals such as respiratory metabolism, sources of mechanical damage, pathogens and their vectors. We will also explore handling, culling, processing and storage systems and practices that help preserve product quality in the post-harvest value chain.

SATURDAY SESSION III 3:45 – 5:00 PM COMMERCIAL AND HOME BREWING Robbie Leeds (Otter Creek Brewery & Wolaver's Fine Organic Ales) Join Robbie Leeds from Wolaver's Fine Organic Ales and Otter Creek Brewery to learn about brewing and beer-making. This workshop will discuss the differences between organic and conventional brewing, commercial scale brewing and the home scale brewing process.

FARM AND SING: PUTTING THE CULTURE BACK IN AGRICULTURE

SATURDAY – SESSION III

Your source for quality seed potatoes

207-717-5451 www.mainepotatolady.com

Wide selection of certified organic products: certified seed potatoes, garlic, shallots, cover crop seed, fertilizers, inoculants, and Maine grown sweet potato slips and onion transplants.

info@mainepotatolady.com Reasonable prices and volume discounts.

See green insert for workshop room locations.

Benett Konesni and Edith Gawler, Josh Karp and Maria Schumann (Cate Hill Orchard), Kristin Urie (Bonnieview Farm) As long as people have been farming, they have been singing about it: harvest songs, planting songs, songs to influence the weather, and songs for livestock. This workshop will give examples of agricultural songs from around the world and talk about some ways to incorporate singing into farm work and life. We will also teach a few songs for participants to bring home and share with family or farm workers.

FARMERS AND THEIR SOIL HEALTH PRACTICES

 UVM Food Systems Solutions Vern Grubinger (UVM) Vegetable farmers use different approaches to measure and manage nutrients, maintain organic matter, reduce tillage, and rotate cash crops and cover crops. In this workshop Vern will show slides of diverse practices that organic farmers in the region are using to address the topics above, identify some key questions, and then invite participants to share their own experiences and knowledge.

FARMERS' MARKET DISPLAY AND MERCHANDISING

 Direct Marketing Bruce Baker (B Baker Inc) Learn tips and tricks to get your farmers market customers to buy more and become repeat and loyal buyers. Bruce will address easy and successful systems for designing a farm market display; effective signage and branding; and dynamic sales and customer service techniques.

Stan Ward (FoodAg Tech) This workshop is for food processing companies looking to learn about food traceability systems to get prepared

GROWING MUSHROOMS ON THE FARM AND FOREST Glenn Coville (Wild Branch Mushrooms) Grow gourmet and medicinal mushrooms on sawdust, straw and logs. Glenn will discuss several varieties including oyster, lions mane, bears head tooth, reishi, and turkey tail. You will learn the process and necessary equipment for every stage of cultivation.

HOMEOPATHY FOR COMMERCIAL LIVESTOCK FARMS Bay Hammond (Doolittle Farm) This workshop will discuss homeopathic principles, guidelines on how to administer a remedy and what to expect during the healing process. Using observation and keynotes we will discuss how to choose a remedy and then look at specific remedies (with a list of their keynotes) currently used on commercial farms.

Innovation and Inspiration!

Natural and Organic Feed Supplements & Fertilizers

Gardener’s Supply is the nation’s leading source for innovative, earth-friendly gardening solutions. We are an employee-owned, Vermont-based business in our 31st year. Please visit our Garden Centers in Burlington and Williston and let us help you create a more beautiful, more productive garden in harmony with nature.

A partner in your gardening success.

Local Distributors Guy’s Farm and Yard 19 Barre Street Montpelier, VT 05602 guysfy@gmail.com Maple Wind Farm 1340 Carse Road Huntington, VT 05462 802.434.7257 RSB LLC 30 High Street Gilmanton, NH 03237 603.267.1905 (office) 603.832.6462 (cell) richardobarr@gmail.com

The Fertrell Company • phone: 800-347-1566 • fertrell.com

472 Marshall Avenue, Taft Corners, Williston 128 Intervale Road, off Riverside Avenue, Burlington (802) 660- 3505 • Mon-Sat 9am- 6pm, Sun 10- 5 www.gardenerssupplystore.com

See green insert for workshop room locations.

SATURDAY – SESSION III

FOOD TRACEABILITY & LOT TRACKING SOLUTIONS FOR VALUE-ADDED PROCESSORS (SPECIALTY FOOD MAKERS)

for increasing regulatory requirements, sell to large buyers, and/or ease the organic processor certification process by using a digital system. This session will present two solutions: a paper-based solution and a powerful and affordable web-based lot tracking solution called DEAR Inventory.

MYCOREMEDIATION OF CONTAMINATED SOIL AND WATER

SPIRITUAL STEWARDRY: WORKING WITH ENERGETICS OF PLACE

Tradd Cotter (Mushroom Mountain LLC) Many species of edible fungi sweat powerful enzymes into the environment capable of molecular disassembly of complex molecules such as hydrocarbons, aromatic chlorinated compounds, and pesticides. Mushrooms native to your area of the U.S. are also well adapted to filter, stun and destroy pathogenic bacteria that accompany failing septic systems, manure holding ponds, and even pet waste runoff. This talk will focus on mycoremediation projects and brownfield to greenfield conversion planning including biomass expansion, site engineering, and species selection.

Fearn Lickfield (Green Mountain School of Druidry) Calling all land holders and aspiring stewards! Do you want to learn how to tune in and understand the subtle energetics and workings of the land where you live and/ or garden? In this workshop, Fearn will give an overview of Geomancy and earth energetics and explain some of the common issues that show up in the land. She will introduce techniques to assess and respond to the sacred landscape to bring about clearing, balance, healing and fertility.

SATURDAY â&#x20AC;&#x201C; SESSION III

OCCUPY FAIR TRADE: UNDERSTANDING LABELS & FORGING A MOVEMENT Louis Battalen (Domestic Fair Trade Association) The Domestic Fair Trade Association has developed principles and criteria for evaluating the numerous fair trade claims and labels. Louis will review key findings from DFTAâ&#x20AC;&#x2122;s Evaluation Program that examines how certification programs address and utilize these results. Participants will discuss incorporating this work into their lives as consumers, farm workers, and farmers.

See green insert for workshop room locations.

WEED MANAGEMENT IN THE HORSE-POWERED MARKET GARDEN Stephen Leslie (Cedar Mountain Farm) Stephen will discuss tools and systems for weed management using draft horses for market gardens. He will cover old and new implements for row-marking, horse-drawn cultivation for row crops, bio-extensive cover crop/bare fallow rotations, and drip and mulch systems as part of a broader weed management strategy.

HOW SCALE-APPROPRIATE REGULATION SUPPORTS FAMILY FARMS AND COMMUNITY FOOD SYSTEMS Peter Burmeister & Katherine Fanelli (Burelli Farm), Susan & Ryan Hayes (The Farm of Milk & Honey), Andrea Stander (Rural Vermont) The economic viability of VTâ&#x20AC;&#x2122;s family farms and consumer's access to affordable local food is being hindered by impractical and inappropriate laws, policies, and enforcement procedures. Hear the stories of two family farms who are trying to grow their businesses while following ALL the rules. This workshop will be a lively and strategic discussion about how we can work together to improve on the current regulatory environment for local food.

LIVESTOCK MANURE MANAGEMENT

SATURDAY â&#x20AC;&#x201C; SESSION III

Brian Jerose (Agrilab Technologies), Jenn Colby (UVM Center for Sustainable Agriculture) Attendees will receive an overview of bedded pack housing options currently used in Vermont and beyond. Descriptions of herd health, manure management, soil quality benefits and management challenges will be provided. A sample manure volume and bedding requirement calculation projecting the total bedding inputs and estimated costs for a new bedded pack system will be demonstrated.

proud sponsor of the NOFA Vermont Winter Conference

See green insert for workshop room locations.

21 21

SUNDAY SESSION I 10:45 AM–12:00 PM WHAT MAKES YOUR FARM BUSINESS UNIQUE: HOW TO IDENTIFY & PROMOTE YOUR ATTRIBUTES

SUNDAY – SESSION I

 Direct Marketing Pam Knights (Pam Knights Communications) Develop a solid brand and craft messaging that captures the essence of your farm business. Pam will talk about how to identify your unique selling points and consistently articulate them across all forms of marketing communications (print, websites and social media) with numerous examples of farm and agritourism businesses she has worked with.

SLOW MONEY VERMONT: AN INTRODUCTION FOR ENTREPRENEURS, COMMUNITY INVESTORS AND SERVICE PROVIDERS Caitlin Jenness (Citizen Cider), Eric Deluca (Slow Money VT) Slow Money is an international movement that asks people to invest as if food, farms, and fertility really mattered. Since its founding, more than $38 million has been invested in small food enterprises around the US. Come learn about the emergent Slow Money Vermont network

See green insert for workshop room locations.

and explore the opportunities, challenges, and considerations that go into the creative, alternative financing arrangements.

LABOR LAWS THAT EVERY FARMER-EMPLOYER SHOULD KNOW Kenneth Miller (Law for Food) Are you clear on the varying definitions between interns, volunteers, field labor, retail labor and casual labor? Do you know the different labor laws enforced when employees are working with products bought off-farm versus products produced on-farm? In this workshop, learn the detailed requirements for minimum wage, workplace safety, workers’ compensation, overtime exemptions, and unemployment insurance. Produced with support from the Northeast Extension Risk Management Education Center, and USDA/NIFA under Award Number 2012-49200-20031.

WASH IT IN JANUARY: FILLING THE OFF-SEASON Justin Rich (Burnt Rock Farm) Summers can be made slightly less hectic by separating the growing and selling portions of the year. Risks and rewards of this marketing strategy will be discussed, as well as production methods to maximize quality and equipment to maintain it.

EXCLUSION NETTING FOR MANAGEMENT OF SPOTTED WING DROSOPHILA ON VT FARMS

 UVM Food Systems Solutions Dr. Victor Izzo (UVM, Champlain College), Hannah Link (UVM), Rachel Schattman (UVM), Adam Hausmann (Adam's Berry Farm) This workshop will present results from UVM's 2014 study of spotted wing drosophila - netting efficacy on commercial blueberry farms and best practices for commercial netting trellises. The results will be presented alongside the most recent information about SWD life cycles and on-farm management strategies. The panel will be targeted to commercial growers.

FARM-BASED EDUCATION THROUGH THE LENS OF SUSTAINABILITY

Tradd Cotter (Mushroom Mountain, LLC) Mushroom cultivation can be easier than growing many types of vegetables, if you know a few short cuts and cultivation secrets! Tradd will discuss how to "think like a mushroom," build fungal biomass, and produce mushrooms consistently for fun or profit. Participants will use three different methods of cultivation that will be useful for growing over 50 different edible and medicinal mushroom species with little or no infrastructure.

The Coop is proud to carry over 2,000 local products every day!

SUNDAY – SESSION I

Ethan Bodin (Shelburne), Rachel Cadwallader-Staub (Shelburne Farms), Vera Simon-Nobes (Shelburne) Are you exploring the idea of opening your farm for education or looking to build on educational experiences you currently offer? This panel will share how to use the lens of sustainability to add value to farm-based experiences. We’ll highlight some farmer-approved activities that focus on themes of sustainability such as Community and Cycles, and explore how to apply them to your site.

CULTIVATING MUSHROOMS FOR EVERYONE: SIMPLE AND HIGH YIELDING HOME AND HOMESTEADING TECHNIQUES

623 Stone Cutters Way • Montpelier, VT 802.223.8000 • www.hungermountain.coop

NEW ORGANIC VARIETIES FOR 2015

Mahon Yam™ Sweet Potato Pink skin and extra sweet, deep orange, stringless flesh.

Butterscotch PMR (F1) Squash Delicious, single-serving, mini-butternut.

Clementine (F1) Tomato

Unique, orange cocktail-sized.

Stop by our booth for exclusive trade show offers! Ask for Luke Donahue, your Johnny’s Sales Representative Email: ldonahue@johnnyseeds.com

Johnnyseeds.com

1-877-564-6697 See green insert for workshop room locations.

COMMUNITY-BASED GARDENING: GETTING STARTED

 Community & School Garden Series Susan Munkres (Calahan Community Garden), Libby Weiland (VCGN) Community-based gardens play a vital role in people’s lives—bringing green spaces to neighborhoods, building community, providing access to fresh healthy foods, and more. Learn how you can create a place for people to grow and learn together right where you live, play or work.

AN OVERVIEW OF FOOD PRESERVATION

SUNDAY – SESSION I

Andrea Chesman What are the pros and cons of canning vs. freezing vs drying vs cold storage of vegetables? What is the best way in terms of time, ease of use of final product, taste, texture? What are the safety issues and nutritional aspects of each preservation method? Andrea will provide samples of food preserved by each method and discuss the equipment necessary for method.

PRACTICAL HOME-SCALE PERMACULTURE Aaron Guman (Walking Onion), Nicko Rubin (East Hill Tree Farm) In permaculture healthy gardens and landscapes are created using ecological principles to mimic natural ecosystems. What concepts and tools make the most sense for

application at the homestead scale? We will discuss strategies for growing perennial vegetables, berries, fruit trees and nuts in the context of diverse mutually supportive polycultures, as well as making the most of challenging soils and sites.

KIWIFRUITS: AN UNCOMMON FRUIT FOR BACKYARDS AND MARKETS Lee Reich (Springtown Farmden) Hardy kiwifruit is a cousin to the fuzzy market kiwifruit but tastes better. The plant has minimal pest problems so, along with its unique, delicious flavor, is ideally suited for growing in backyards or for market. This workshop will cover everything from variety choice to planting, pruning, harvest, storage, and marketing.

PRESERVING THE HARVEST: HAMS AND BACON Brooks Miller and Anna Santini (North Mountain Pastures) Brooks and Anna produce artisan sausage and cured meats in addition to the usual cuts of pastured pork and chicken and grass-fed beef and lamb for their meat CSA. After slaughtering their first round of pork in 2009, Brooks decided to take the leap into making their own bacons and hams. While the first batch left much to be desired, they have since built a butcher shop on farm, and have perfected their hams and bacon.

growing the next

generation

Join America’s Leading Organic Farmer Cooperative • Stable Organic Premiums • Transition Assistance • Veterinary & Agronomic Support • Feed & Forage Sourcing Stop by our booth to learn more about our cooperative. (888) 809-9297 • www.farmers.coop

See green insert for workshop room locations.

STEP BY STEP HEALING USING THE GAPS DIET Mary Brackett (The Heal Your Gut Cookbook and MG Brackett) This workshop will be an in-depth look at the GAPS (Gut and Psychology Syndrome) Diet. The workshop will include information on gut health as the root of illness, the many conditions a GAPS Diet works to heal, a step-by-step overview of the diet, information of how to make bone broth, and a hands on demonstration on how to make various fermented foods, (sauerkraut, ginger carrots, kefir and beet kvass).

NEFU and their Partners have got you covered ACADIA INSURANCE

Nick Zigelbaum (Bob-White Systems Laboratory) This workshop will cover how to find a good family cow, testing before buying, how to set up an adequate milk parlor, how to hand-milk in a clean manner, milk processing for drinking, and a walk-through of the standard dairy tests.

PRODUCING QUALITY LAMB ON PASTURE

 UVM Food Systems Solutions Joe Emenheiser (UVM), Chet Parsons (Parsons' Farm) The moist, moderate conditions of the Northeast are ideal for raising excellent grass and grassfed lamb. However, it takes considerable management to produce quality forage throughout the growing season. Also, moist, moderate conditions are ideal for the growth of larvae of the internal parasites of sheep, presenting additional challenges. Finally, the ability to assess a lamb's degree of finish and market readiness is critical to ensuring a quality product. This workshop will discuss all of these considerations, and possibly some miscellaneous old shepherd ramblings.

SUNDAY – SESSION I

ARTHUR CARROLL INSURANCE AGENCY

LAB APPROVED PRACTICES FOR SMALL-SCALE RAW MILK PRODUCTION

QBE® FARMERS UNION INSURANCE

For your property/casualty, workers’ compensation and crop insurance needs, visit www.newenglandfarmersunion.org/insurance.

See green insert for workshop room locations.

SUNDAY SESSION II 2:15 – 3:30 PM FARMSTANDS: DIFFERENCES BETWEEN STAFFED AND UNSTAFFED MODELS

 Direct Marketing James and Sara Donegan (Trillium Hill Farm), Joie Lehouillier (Foote Brook Farm) This workshop will present the pros and cons of having a staffed or unstaffed farmstand and what to consider when thinking about incorporating a farmstand into your farm or business.

SUNDAY – SESSION II

GROWING FOR WHOLESALE: THE OPTIONS, OPPORTUNITIES AND CONDITIONS Pat Burns (City Market, Onion River Co-op), Abbie Nelson (NOFA VT and VT FEED), Annie Rowell (VT Food Venture Center), Abbey Willard (VAAFM) Diversifying production and growing for wholesale markets provides an opportunity for bulk sales, efficiencies, and long term markets. Join this panel to discuss and learn about opportunities for producers to access wholesale markets including food co-ops, processors, institutions, and independent grocery stores.

UP AND COMING CROPS: POPCORN, SWEET POTATOES AND GINGER Eugenie Doyle (Last Resort Farm), Geo Honigford (Hurricane Flats), Timothy Hughes-Muse (Laughing Child Farm) This panel of three farmers will discuss their experiences growing burgeoning crops with potential local markets in Vermont. Eugenie has been growing ginger for the past several years on her farm in Monkton, Geo has been working with popcorn, and Timothy is now Vermont's largest sweet potato grower.

SWEDE MIDGE: A NEW DEVASTATING PEST OF BRASSICA CROPS IN THE NORTHEAST

 UVM Food Systems Solutions Dr. Yolanda Chen (UVM), Andy Jones (Intervale Community Farm), Tony Lehouillier (Foote Brook Farm), David Marchant (Riverberry Farm), Chase Stratton (UVM) Join this panel as they discuss the severity of the swede midge problem, present the most recent lab findings, and then hold a Q&A discussion on the trade-offs of the most promising pest control tactics. This workshop is for both established and beginning farmers growing Brassicas.

Our 20 cabins, lodge, reception space, renovated barns, and commercial kitchen can accommodate up to 200 people!

Common Ground Center GooD • GReen • Fun Starksboro, Vermont

802.453.2592 www.cgcvt.org

100% solar-powered • 700 acres • Non-profit 26

See green insert for workshop room locations.

LEARNING IN THE GARDEN: ADULT TEACHING GARDENS

 Community & School Garden Series Lisa Hoare (Fletcher Allen Healthcare), Denise Quick (Vermont Community Garden Network) Hands-on “teaching gardens” provide supportive environments for adults to learn basic gardening skills and gain confidence to garden on their own. We will explore two successful teaching gardens: Vermont Community Garden Network’s Community Teaching Garden and Fletcher Allen’s Rooftop and Fanny Allen Gardens. Denise and Lisa will share their programs’ development and how they address the unique needs of adult learners.

FISH ON: EXPLORING LAKE CHAMPLAIN AS A FOOD SOURCE James Ehlers (Lake Champlain International), Bruce Hennessey (Maple Wind Farm), Grace Meyer (Vermont Fresh Network), Chef Doug Paine (Juniper at Hotel Vermont and Bleu Northeast Seafood) The Vermont Fresh Network is working in partnership with Lake Champlain International to get more local fish on Vermont restaurant menus and to open up a conversation about water quality. Join our panel to learn more about these innovative partnerships.

LEARNING IN THE GARDEN: CURRICULUM INTEGRATION

✦

Full Line Of Groceries Including: Organic Produce Eggs, Dairy & Meats Bulk Grains & Herbs Select Wines, Beers & Ciders Supplements & Body Care Always As Local As Possible

 Community & School Garden Series Helen Fields (Mount Anthony Union Middle School), Stephen Greene (Mount Anthony Union Middle School), Abby Foulk (Charlotte Central School), Deirdre Holmes (Charlotte Central School) As school gardens become mainstays of school campuses, educators are eager to find ways to use these gardens for standards-based learning. Hear from 4 educators about the innovative ways their schools have integrated gardens into classroom curriculum and successful techniques for incorporating the Common Core.

✦

SUNDAY – SESSION II

Plainfield Food Co-op & Community Center 153 Main Street • Plainfield • Vermont Rt 2 E from Montpelier, R @ blinking light Open 9am-8pm 7 days • 802–454–8579 Visit us on FB!

Sterling College Working Hands.Working Minds.

#1 in the Nation for Real Food Todd Walker 3738 Lamb Hill Rd., Wells, VT 05774

802.325.2200 twalker@fwg.com • www.PAMGVermont.com Office of Supervisory Jurisdiction: 55 Main St., Suite 415, Newmarket, NH 03857

Sterling College consumes 76% real food on campus, the highest in the nation (Source: Real Food Challenge)

Accepting first time and transfer applications for Fall 2015

Sustainable Agriculture • Outdoor Education • Ecology Environmental Humanities • Sustainable Food Systems Craftsbury Common, Vermont • 1-800-648-3591 www.sterlingcollege.edu

See green insert for workshop room locations.

NOFA Vermont quarterpage Sterling College.indd 1

1/12/15 9:23 AM

HOME SCALE MOZZARELLA MAKING Kalyn Campbell (Family Cow Farm) Want to impress your friends by making mozzarella in your own home? This workshop will review the easy process and provide samples. Time will be allotted to discuss raw milk, dairying and cheese.

LOCAL FOOD, LOCAL MEDICINE Kate Westdijk (Clinical Herbalist) Localvores seeking vibrant health and prevention of heart disease, cancer and other chronic illnesses need look no further than their backyard or neighborhood farm! Familiar plants and fungi have the power to restore and maintain wellness. Kate will discuss how we all can support a healthy environment and food system through place-based natural medicine.

SUNDAY â&#x20AC;&#x201C; SESSION II

MAPLE SUGAR AND OTHER TREATS Jacques and Pauline Couture (Couture's Maple Shop) Learn to make maple sugar and other treats. Jacques and Pauline will demonstrate how to make maple candy, answer questions, and discuss their maple sugar business.

INDOOR GARDENING: SEED TO SALAD IN SEVEN DAYS Peter Burke (The Daily Gardener) This workshop was so popular last year, we're bringing it back again! You don't need a greenhouse to grow fresh salad greens throughout the winter. Peter will demonstrate how by sharing pictures, designs, and techniques for managing an indoor garden. His simple design doesn't require expensive or special equipment, and will produce winter greens year 'round. Peter will bring samples of his produce to share and send you home with your own tray of seeds.

WHOLE HEALTH GARDENING: BRINGING NUTRIENT DENSITY TO YOUR BACKYARD Jenny Prince (jennygrows.com) Because of their small scale, backyard growers have the unique ability to apply the concepts of nutrient density quickly and effectively to their gardens. Jenny will teach us how to use a simple online calculator to craft a personalized amendment recipe for the garden, which can help grow veggies (and soil!) with superior nutrition.

COMPOST TEA: TRUE ELIXIR OR SNAKE OIL? Lee Reich (Springtown Farmden) After presenting the basics of compost tea, Lee will discuss aerated compost tea including the theory and effectiveness of its use.

See green insert for workshop room locations.

SUNDAY SESSION III 3:45 – 5:00 PM HOW TO MAINTAIN A HEALTHY FLOCK OF SHEEP AND A HEALTHY SHEPHERD Chet Parsons (Parsons' Farm) Maintaining a flock of sheep that are healthy should be one of the goals of a profitable operation. Join Chet to discuss some of the diseases that can affect sheep and how to maintain a healthy flock.

YOUR FIRST ORGANIC FARM INSPECTION: BEING PREPARED AND KEEPING RECORDS

Living potting soil for Organic Growers

Maggie Donin (Intervale Center), Eli Hersch (Riverberry Farm), Jen Miller (RAFFL), John Smith (Maple Wind Farm) This workshop will begin with an overview of different types of farm positions, setting goals for a farm season as an employee and working towards those goals, knowing if a farm is a good fit, effective communication with your employer, interviewing, and what to do if a job is not working out. This presentation will be followed by a panel of three farmers discussing their own training paths.

MANAGING AND MARKETING A YEAR-ROUND DIVERSIFIED CSA

 Direct Marketing Christa Alexander (Jericho Settlers Farm Inc.) Want to take a summer vacation? Christa and Mark have adjusted their farm’s production and marketing cycles to even-out their work load and cash flow, while building year-round employment opportunities for their farm crew. Learn what infrastructure investments, marketing opportunities, management strategies, and lifestyle choices they have undertaken to keep their farm in full production year-round.

Northeast grown vegetables! www.realpickles.com/farmers

802-223-6049 | vermontcompost.com Montpelier, Vermont

we speak organic

In natural foods stores throughout VT

Live Cultures

100% Organic

(413) 774-2600

Greenfield, MA

Offering competitive grants for new ideas in farming that improve profits, stewardship, and the vibrancy of farm communities.

Visit us at:

www.nesare.org See green insert for workshop room locations.

SUNDAY – SESSION III

Nicole Dehne (NOFA-VT), Amanda Gervais (Savage Gardens), Wendy Sue Harper (WSH Consulting) Get the inside perspective of what an organic inspector is looking for during a farm inspection and how best to be prepared. We’ll discuss the role of the inspector, what inspectors do and don’t do on a farm, farm audits, and electronic record keeping systems. We’ll also cover sources for products, stock, and compost approved for use on organic farms.

MAKING THE MOST OF FARM EMPLOYMENT AND TRAINING

COMMERCIAL PRODUCTION OF ELDERBERRY: A CROP WITH EXCITING POTENTIAL FOR VERMONT! David Fried (Elmore Roots Nursery), Todd Hardie (Caledonia Spirits), John Hayden (The Farm Between), Ginger Nickerson (UVM), Stan Ward (Three Springs Farm) Elderberry is easy to cultivate, subject to few pests and diseases, and has low establishment costs. It grows well in floodplains, and can tolerate short-term flooding. Over 35 Vermont businesses use elderberry, but buy most of their berries from elsewhere. In this workshop intended for commercial growers, four experienced elderberry growers will discuss varietal selection, propagation, cultivation, processing and marketing strategies related to commercial elderberry, cultivation, opportunities for working with conservation districts on planting elderberry in riparian areas, and the potential for aggregating product.

WORKING WITH HONEY BEE QUEENS Ross Conrad (Dancing Bee Gardens) The queen bee is the only fertile female bee in the hive and can lay 1,500 eggs or more a day during the peak of summer. Ross will provide beekeepers with information they need to work productively with queens. Participants will learn how to differentiate between healthy and unhealthy queens, receive tips on how to introduce queens into a hive, and address problems that may arise.

SUNDAY – SESSION III

GARDEN ORGANIZER DISCUSSION: VOLUNTEERS IN COMMUNITY GARDENS

 Community & School Garden Series Laurie Dana (United Way of Chittenden County), Libby Weiland (VCGN) Libby and Laurie will provide professional insights on recruiting, involving, and retaining volunteers. Come with your burning questions, share your best practices, and gain new ideas for working with this group of people that are crucial to the work we all do in community-based gardens and beyond.

IN THEIR OWN WORDS: CULTIVATING FUTURE LEADERS THROUGH YOUTH FARM, FOOD, AND NUTRITION PROGRAMS lebrating

10 0 Yea r s!

Amy Gifford (NOFA VT/ VT FEED), Keshav Pokhrel (Burlington High School), Jacob Hicks (Twin Valley Union High School), John Wagner (Vergennes Union High School), Julia Eastham (Rock Point School), Laura Cassety (Montpelier High School), Tomas Rogel (Montpelier High School), Raven Ryomuto (Mount Anthony Union Middle School) Self-esteem, confidence, and leadership skills flourish when students participate in experiential, food-based youth programs. Amy will facilitate this workshop with a diverse panel of students who will share their experiences growing, harvesting, preparing, and selling food as well as how these experiences have directly affected them academically, socially, and emotionally.

Celebrating 10 0 Yea r s!

PLANNING THE GARDEN FOR YEAR ROUND EATING Clotilde Hryshko (Camp Merrishko) Plan your garden to meet your goals for year-round eating. Clotilde will present ideas on freezing and canning methods as well as how to plan for seeding and growing based on food processing in a timely manner. Part of the discussion will include different soil types and how they influence timing and varieties.

See green insert for workshop room locations.

Since 1915, Farm Bureau has been serving Vermont agriculture. We deal with issues at the local, state and national level. We offer benefits that include discounts on gas and oil, tires, GM cars and trucks, and discounts with our ® 117 West Main Street • Richmond, VT 05477 802-434-5646 endorsed insurance provider Nation•wide . www.vtfb.org • vtfb@vtfb.org • Like us on Facbook

Supporting Vermont Agriculture

Local know-how makes a world of difference. People’s United Bank proudly supports the

Northeast Organic Farming Association of Vermont 800-772-1090

peoples.com

Equal Housing Lender

NOFA-OTA 12-14-print_Layout 1 1/7/15 12:30 PM Page 1

Calling organic farmers, growers and ranchers: join the Organic Trade Association (OTA) in our efforts to promote and protect organic food and farming!

Stay Current on Changing Regulations

Get timely news and expert analysis of the changes to regulations that will affect your business

the Voice of Small Farmers C Amplify Inﬂuence national policy work to better support the needs of small farmers Bring OTA Back Home

Highlight your small farm through OTA’s key media relationships and proactive outreach

Small farmers may directly access OTA resources and expertise with an affordable $50 Farmstead membership. Contact Nate Lewis, OTA Senior Crops and Livestock Specialist, (360.388.6422) to see how you qualify.

ROTATIONAL GRAZING WITH FEW LIVESTOCK Bruce Howlett (Bobolink Farm) Very small groups of animals limit some aspects of grazing management. Small flocks/herds behave differently than large ones, the infrastructure is expensive on a per-head basis, and it is challenging to implement a high-impact grazing system. Bruce will discuss how to use rotational grazing with a small number of animals, what is minimally needed to make it work, and how you can achieve the benefits of high stocking density when you donâ&#x20AC;&#x2122;t have much stock.

SUNDAY â&#x20AC;&#x201C; SESSION III

HOW PLANTS MAKE US MORE HUMAN: AN EVOLUTIONARY PERSPECTIVE Mika McDonald (CF Natural Health), Kenzie McDonald Why does the human body need and respond so strongly to certain plants? How has our co-evolution with plants shaped our organ systems and our need for relationships with the natural world? Join a discussion of the emerging science at the convergence of evolutionary biology, herbalism, nutrition, and ecological medicine to find out how to engage our evolutionary heritage to optimize our health. Mika and Kenzie will also demonstrate how to make simple herbal remedies to address common health complaints.

TAKING CARE OF YOUR BRAIN WITH FOOD, HERBS AND FUN Marie Frohlich Brain health is important for all ages as we navigate the various environmental, food, and other toxins in our world of work and family life challenges. Marie will provide tools, tips, food as medicine, herbal recipes and exercises to support your brain health.

PASTURED GOOSE PRODUCTION CHALLENGES AND OPPORTUNITIES Wesley Bascom (Gozzard City) In this workshop Wesley will report back from a SARE Study focused on evaluating several different management techniques for raising geese on pasture. The presentation will include both the quantitative (weekly weight gain, feed conversion rate, pasture quality metrics, etc.) and qualitative results of the study and will be aimed at anyone who is considering the addition of geese to their grazing or pastured poultry programs.

Connect With

Upcoming

SHORT COURSES Growing Greens for Market in Cold Climates with Unheated Greenhouses

www.VTFarmtoPlate.com

FEBRUARY 2-3, 2015 | $200

Soils in a Day

FEBRUARY 18, 2015 | $100

Free Marketing Exposure

Greenhouse Mgmt & Technical Skills MARCH 31-APRIL1, 2015 | $225

List your farm or food business at:

www.VTFoodAtlas.com vtc.edu/agricultureinstitute | 802.728.1677

See green insert for workshop room locations.

Your Neighboring Food Co-ops... Supporting Food Security Since 1844! Since the founding of the first successful co-operatives over 170 years ago, food co-ops have enabled people to work together to improve access to wholesome food, support local economies and grow community ownership. Want to know more? Visit nfca.coop/healthyfoodaccess or stop in 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 Junction, VT, Hanover & Lebanon, NH Dottie’s Discount Foods Co-op, Brattleboro, VT Granite City Co-op Market, Barre, VT (Start-Up) Hunger Mountain Co-op, Montpelier, VT Middlebury Natural Foods Co-op, Middlebury, VT

Morrisville Food Co-op, Morrisville, VT (Start-Up) Plainfield Food Co-op, Plainfield, VT Putney Food Co-op, Putney, VT Rutland Area Food Co-op, Rutland, VT Southshire Community Co-op Market, Bennington, VT (Start-Up) Springfield Food Co-op, Springfield, VT St J Food Co-op, St. Johnsbury, VT Stone Valley Community Co-op Market, Poultney, VT Upper Valley Food Co-op, White River Junction, VT

For a map of our more than 30 member co-ops, locally owned by over 90,000 people like you, please visit www.nfca.coop/members.

Putney Food Co-o p—

celebrating over 70 years

supporting local farmers!

The Neighboring Food Co-op Association P.O. Box 93 // Shelburne Falls, MA // 01370 info@nfca.coop // www.nfca.coop www.facebook.com/neighboring

We’re back and better than ever!

Vermont Soap has recovered from their June fire! www.vermontsoap.com 33

JUNE

BURLI

THE RIGHT TO

FOOD

E 21ST LITICS IN TH LICY, AND PO POWER, PO

CENTURY

V E R M O N T L AW S C H O O L

16-17

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CULTIVATING MINDS UVM offers undergraduate and graduate degree programs for students interested in studying in food systems. INTEGRATING SCHOLARSHIP UVM food systems faculty in the natural sciences, the social sciences, and the humanities integrate their scholarly expertise with a transdisciplinary understanding of the food system. LAUNCHING CAREERS For aspiring food system professionals, UVM offers certificates in sustainable farming, food hub management, and sustainable food systems leadership. SPREADING KNOWLEDGE As Vermont's land-grant college, UVM offers a vast Extension outreach program for our farmers across the state, with access to research and best practices for crops, soils, livestock, pests, business management, and more.

Whether youâ&#x20AC;&#x2122;re looking for hands-on experience in sustainable farming, research training in the field or at the bench, or the skills to run a business or nonprofit, UVM has the food systems programs to feed your curiosity.

UVM.EDU/FOODSYSTEMS

Livingston, New Jersey

Livingston, New Jersey  Sturdy, colorful elephant grass Bolga baskets with tough goatskin handles.  Many sizes, shapes, colors, and uses.  Our chain display takes up no floorspace.  Low minimum order of only $150.  We sell wholesale only.  Shipped from New Jersey. www.honeycombinternational.com

973-404-0039

OUR EXHIBITORS AREA 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

ADAK Farm Systems Catamount Solar Chelsea Green City Market Gardener's Supply Company Green Mountain College High Mowing Organic Seeds Honeycomb Baskets Institute for Applied Agriculture & Food Systems at Vermont Tech Iroquois Valley Farm Johnny's Selected Seeds Migrant Justice Neighboring Food Co-op Association Organic Trade Association Organic Valley Pete and Gerry's Organics, LLC Sodexo Sterling College Stonyfield SugarSnap SunCommon Taproot Threads The Fertrell Co. The Skinny Pancake Two Bad Cats, LLC USDA Risk Management Agency UVM Center for Sustainable Agriculture UVM Food Systems Spire Vermont Agency of Agriculture Vermont Agricultural Resilience in a Changing Climate Initiative at UVM Vermont Bread Company Vermont Community Garden Network Vermont Farm Bureau Vermont Farm to Plate Vermont Housing Conservation Board Vermont FEED Vermont Organic Farmers Vermont SARE Program Vermont Soap Wellscroft Fence Systems Yankee Farm Credit

STAIRS

AREA 1 24

TO WORKSHOPS

1ST FLOOR: REGISTRATION, COMMUNITY ART, SEED SWAP, ICE CREAM SOCIAL 2ND FLOOR: EXHIBITORS, NOFA HOSPITALITY TABLE 4TH FLOOR: FEATURED SPEAKERS, LUNCH

ELEVATOR

22 25 AREA

AREA 2 • • • • • • • • • • • • • • • • • • • • •

Alliance for a Healthier Vermont Animal Welfare Approved Bee's Wrap, Inc. Center for Agriculture and Food Systems at Vermont Law School Cooperative Fund of New England Dancing Bee Gardens Deep Root Organic Co-op Elmore Roots Eventide Farm Grow Compost of Vermont Howland Tools Image Tek Labels Kreher Enterprises, LLC Metta Earth Institute National Young Farmers Coalition NOFA Hospitality Tables Perfect Circle Farm Rob Rock Ag Machine & Tool Rural Vermont Shelburne Farms Singing Spindle Spinnery

• The Farm Between • Vermont Folklife Center • USDA Natural Resources Conservation Service • Vermont Agricultural Credit Corporation • Vermont Agritourism Collaborative • Vermont Campaign for Health Care Security Education Fund • Vermont Coffee Company • Vermont Department of Taxes • Vermont Farm Fund • Vermont Farmers' Market Association • Vermont Foodbank • Vermont Historical Society • Vermont's Local Banquet • Vermont Victory Greenhouses (located outside) • Weston A Price Foundation • Whole Farm Services

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. You'll find a paper evaluation enclosed in your conference folder. Fill it out and submit it at the registration table in the Davis Center at the end of each conference day and you'll receive a chocolate reward! We'll also have a few laptops set up at registration for people to fill out electronic evaluations. Finally, we'll be emailing all attendees electronic evaluations after the conference. We use evaluations to collect ideas for future workshops, presenters, and themes, as well as improve our event! Thank you!

THANKS TO OUR SPONSORS! PATRONS

BENEFACTORS

FOOD SYSTEMS SPIRE

SUSTAINERS

CONTRIBUTORS Hunger Mountain Co-op Vermont Coffee Company

SUPPORTERS • Albert Lea Seeds • Cedar Circle Farm • Champlain Valley Compost • Clean Yield Asset Management • Cooperative Insurance Companies • Deep Root Organic Co-op • Drews, LLC • Efficiency Vermont • The Fertrell Company • The Farmhouse Group

• Food, Farms, & Forests Fund of the Vermont Community Loan Fund • Green Mountain Power • Harris Seeds • Image Tek Labels • Lintilhac Foundation • North Country Organics • Nourse Farms • Rural Vermont • Shelburne Farms

• UVM Center for Sustainable Agriculture • Vermont Agricultural Credit Corporation • The Vermont Farm Bureau • Wellscroft Fence Systems, LLC • Media Sponsor: Vermont's Local Banquet

Produced with support from Northeast Extension Risk Management Education Center, the USDA Risk Management Agency, and the USDA National Institute of Food and Agriculture under Award Number 201249200-20031. The USDA is an equal opportunity provider.

BUILDINGS OF NOTE A Davis

Registration, Exhibitors' Fair, Keynotes, Meals, & More (See below)

B Terrilll

E Aiken

C Lafayette

F Jeffords

D Williams

G Angell

Workshops, Film Screening

Workshops, Children's Conference

Workshops

Workshops Workshops

Workshops



Given Lot Jeffords Lot



F E



  G D

 Alternative Meal Sites

(Approximate locations only; see registration desk for more information.)



DAVIS CENTER LOCATIONS 1st Floor

• Atrium: Registration, Community Art Project, Seed Swap (Saturday), Ice Cream Social (Sunday) • Burack Family Fireplace Lounge: TD Bank ATM, Lunchtime Roundtables & Discussion Groups • Near South Entrance: Nursing Mothers Lounge • Living Well Center: Hatha Yoga • Brennan's Cafe (open 11 am–11 pm Sat., 3–11 pm Sun.)

2nd Floor

• Mansfield Room/Dining Area: Exhibitors' Fair, Hospitality Table, Coffee, Saturday Social • Chikago Landing: Farm Hack Usability Testing, Young Farmer Lunch & Networking

3rd Floor

• Hallway: People's United Bank ATM • Student Government Atrium & Lounge: New Farmer Coaching Sessions • Scarlet Oak Lounge: Social Action Zone (12:00–2:00 pm), Pollinators in Peril Art Exhibit

4th Floor • • • • • • • •

Jost Foundation Room: Roundtables Williams Family Room: Roundtables Chittenden Bank Room: Roundtables Handy Room: Kid's Break Room Livak Fireplace Lounge: Lunch, The Golden Cage Art Exhibit Frank Livak Ballroom: Lunch and Roundtables Mildred Livak Ballroom: Lunch and Roundtables Grand Maple Ballroom: Announcements, Featured Speakers, Lunch