Winter Conference 2013 Program

Generations of Innovation

February 15-17, 2013 • University of Vermont, Burlington

70+ workshops, TED-inspired talks, roundtables, & networking for commercial growers, gardeners,

homesteaders, and organic consumers.

Great food, seed swap, collective art project, dancing, & celebration!

www.nofavt.org/conference 802-434-4122 • [email protected]

NOFA Vermont's 31st annual

Winter ConferenCe

Mim

i Arn

stei

n, W

ellsp

ring

Farm

Hig

h M

owin

g O

rgan

ic S

eeds

Welcome!

nofa Vermont · 802-434-4122 · [email protected] · www.nofavt.org

This year’s NOFA Vermont Winter Conference is brim-ming with opportunities for making connections, net-

working, and sharing ideas. Use this program to navigate conference events and visit the registration area with any questions throughout the weekend.

You’ll see our conference theme embedded throughout the program. Generations of Innovation will highlight both the innovative work of our most beloved food producers and the younger farmers, gardeners, and homesteaders who continue the work of those who’ve plowed the way. Look around in the sessions – it’s quite an inspiring group!

Our conference provides the space to strengthen relation-ships and develop new ones. It offers an interpersonal learning opportunity that leaves us feeling energized and motivated to take on the next steps of our collective work.

We look forward to reconnecting with you – and meeting you newcomers. Thanks for joining us and sharing in the excitement for this growing organic, local food move-ment. Enjoy!

Olga Boshart Moriarty NOFA Vermont Winter Conference Coordinator

Enid Wonnacott NOFA Vermont Executive Director

ContentsConference Highlights . . . . . . . . . . . . . . . . . . . . . . 1Friday Workshops . . . . . . . . . . . . . . . . . . . . . . . . . 1Saturday Schedule . . . . . . . . . . . . . . . . . . . . . . . . 2Sunday Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . 3Our Featured Speakers . . . . . . . . . . . . . . . . . . . . 4Midday Activities . . . . . . . . . . . . . . . . . . . . . . . . . . 5Saturday Evening Events . . . . . . . . . . . . . . . . . . . . 6NOFAvore Dinner & Dance Party . . . . . . . . . . . . . . 6Weekend Activities . . . . . . . . . . . . . . . . . . . . . . . . 7Meals & Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Children at the Conference . . . . . . . . . . . . . . . . . . 9Special Thanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Saturday Workshop Descriptions . . . . . . . . . . . . . 10Sunday Workshop Descriptions . . . . . . . . . . . . . . 25Our Exhibitors . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Conference Sponsors . . . . . . . . . . . . . . . . . . . . . . . 37Campus Map . . . . . . . . . . . . . . . . . . . . . . . . . . . . back

1

friday WorkshopsDid you miss our Friday workshops? We had five intensive day-long workshops for farmers & localvores.Our seminars covered a range of topics: • Improving Blueberry Yields & Longevity• Increasing Strawberry Profits• Farming for Resiliency in a Changing Climate• Stretching Your Meat Dollar• Fermenting the Harvest

These seminars were a great opportunity to delve deeper into topics of particular interest. They offered hands-on learning and the chance for thoughtful discussion. We hope to see you there next year!

& danceSATurDAy, FEbruAry 166:30–10:00 PMDAviS CENTEr, 4TH FlOOr$20 dinner & dance, limited dinner tickets available at the registration tables

Just want to dance? Come at 7:30 and make a donation at the door. Bob Wagner is a Burlington, VT based singer, song-writer and guitar slinger. For the past two years he has acted as the band leader for the Hug Your Farmer shows, concerts that raise money and awareness for agricultural initiatives in Vermont.

nofaVore dinner

Buddy BadgesAt registration you received a numbered “buddy badge.” Throughout the week-end, look for someone with the matching number. When you find them, grab your new “buddy” by the hand and dash off to the reg-istration area on the 1st floor of the Davis Center, where you’ll find a pair of matching prizes!

ConferenCe highlights

Music by the rootybagasThe Rootybagas have been singing and tooting out bluesy covers and quirky originals since 2010 (under various aliases) within the greater Burlington area. The genre they claim? Soulgrass. Featuring voice, box drum, guitar, upright bass, and swanky saxophone, this group puts an unusual but groovin’ spin on great old and new tunes that are sure to delight and intrigue NOFA go-ers of all walks.

The band: Joe Cribari, Jeff Fellinger, Philip Halteman, Karl Zahn.

Phot

o by

Gab

riel

le K

amm

erer

2

saturdaySchedule

at a GlanceSaturday Workshop Descriptions: page 10

Saturday Night Events: page 6

Children's Conference details: page 9

Weekend Activities: page 7

7:00–8:00 am exhibitor set-up

8:00 am Registration & Exhibitors' Fair open; Refreshments available • Davis Center, 1st & 2nd floor

9:00–10:30 am opening remarks, song, and award presentation;Keynote address: Clara Coleman (see page 4) • Davis Center, 4th floor

10:45am–12:00 pmWorkshop session iDescriptions begin page 10.

�� An Open Source Approach to Tool Development for Resilient Farming • Davis Center - 4th floor, Chittenden � Going Bio-Extensive • Davis Center - 4th floor, Jost � Growing Oilseeds for Food and Fuel • Aiken 110�� Guardian Plants: The Ultimate Trojan Horse of Pest Management • Lafayette 403 � Homestead Resiliency: Principles in Practice • Davis Center - 4th floor, Williams � Pastured Chicken Spring to Fall • Lafayette 108 � Scaling Your Vegetable Production to Meet Local and Regional Demand • Terrill 108 � Slow Democracy: Skills for Success in Community Change • Lafayette 311 � Sourdough Success in Home Baking • Aiken 102 � The Art of Home Gardening • Williams 301 � Vermont Farm Resilience in a Changing Climate • Jeffords 127 � Vermont's Right to Know GMOs -- Labeling Genetically Engineered Food in Vermont • Terrill 308 � Youth Engagement through Entrepreneurship • Jeffords 112

12:00–2:00 pm Midday activities (see page 5) Lunch: 12:00–2:00 • Davis Center, 4th floorRoundtables & Networking: 1:00-2:00 • Davis Center, 1st & 4th floors (see page 13)

� Current Issues and Legislation in Federal Agriculture and Food Policy • Davis Center - 4th floor, Chittenden � Farmer Strategies for Serving Limited Income Customers • Davis Center - 4th floor, Williams � Field Irrigation for Commercial Growers • Davis Center - 4th floor, Jost � Beginning Farmer Networking Session • Davis Center - 1st Floor Fireplace Lounge

2:15–3:30 pmWorkshop session iiDescriptions begin page 14.

�� Advanced Garlic Production, Harvest and Storage, Part I • Lafayette 403 � An Introduction to Dowsing and its use in Agriculture • Jeffords 127 � Farm to Institution Forum: Advancing Access to Local Foods, Part I • Aiken 110 � Keeping Four-Season Farming in the Family • Davis Center - Livak Ballroom � Localizing the Egg • Davis Center - 4th floor, Williams � Marketing Local & Organic for Farmers • Terrilll 308 � No Till Vegetable Gardening • Lafayette 108 � Odd Crops, New Money: Sweet Potato, Ginger Root and Kiwi Berry Production • Terrill 108�� Taking Your High Tunnel to the Next Level: Growing Year-round & Making Money Doing It, Part I •

Davis Center - 4th floor, Chittenden � The Many Methods of Food Preservation • Aiken 102 � The Wild World of Mushrooms • Davis Center - 4th floor, Jost � Understanding Labor Laws for Beginning and Mentor Farms • Lafayette 311�� Using the Food System to Cultivate an Integrated High School Curriculum • Jeffords 112

3:45–5:00 pmWorkshop session iiiDescriptions begin page 18.

�� Advanced Garlic Production, Part II • Lafayette 403 � Backyard Intensive Gardening & Extended Seasons • Aiken 102 � Ducks: Raising and Processing for Market • Davis Center - 4th floor, Williams � Farm to Institution Forum: Advancing Access to Local Foods, Part II • Aiken 110 � Food Co-ops: Helping Make Healthy, Local Food More Accessible • Lafayette 311 � From Pastime to Profession: Making the Transition to a Commercial Goat Dairy • Terrill 308 � Growing Fruit Simplified • Lafayette 108 � Herbs for Immunity and Winter Wellness • Williams 301�� Native Pollinators and Vermont's Food System • Jeffords 127 � Show Me the Money: Funding Farm Innovations • Terrill 108�� Taking Your High Tunnel to the Next Level: Growing Year-round & Making Money Doing It, Part II •

Davis Center - 4th floor, Chittenden � The Farm as a Classroom: Engaging Children in Meaningful Work on Farms and at School • Jeffords 112 � The New Horse-Powered Farm • Davis Center - 4th floor, Jost

5:15 pm Conference Mixer with the Exhibitors, UVM Poster Session, Seed Swap • Davis Center, 2nd & 4th floors (see page 6)

6:30–10:00 pm NOFAvore Dinner & Dance • Davis Center, 4th floor (see page 6)

8:30–9:30 pm film screening: Now, Forager • Davis Center, 4th floor (see page 6)

See map on back page for location information.

3

7:00–8:00 am exhibitor set-up

8:00 am Registration & Exhibitors' Fair open; Refreshments available • Davis Center, 1st & 2nd floor

9:00–10:30 am opening remarks, song, and award presentation;Keynote address: TED-inspired Talks (see page 4) • Davis Center, 4th floor

10:45 am–12:00 pmWorkshop session iDescriptions begin page 25.

�� Advanced Farm Financial Analysis • Terrill 308�� Beyond the Backyard: Starting a Community Garden Project • Aiken 110 � Cooking from the Root Cellar • Lafayette 207�� Dirt! Strategies for Building Good Soil • Davis Center - 4th floor, Jost � Farming Without Fossil Fuels: Humans, Animals and Systems • Aiken 102�� Grow and Sell Shitake Mushrooms • Lafayette 108 � Growing and Processing Oats for Human consumption in Vermont • Davis Center - 4th floor, Williams � Growing Hops in the Northeast • Davis Center - 4th floor, Chittenden � Making Safety Fun - Activities, Resources, and Lessons on Youth Farm Safety Education • Jeffords 112 � Micro Dairies: The Future of Sustainable Dairy Production • Lafayette 311�� Postharvest Storage - Paths to Efficiency, Quality and Profit • Terrill 108 � Vermont Food Hubs – Emerging Drivers in Transforming our Food System • Lafayette 403

12:00–2:00 pm Midday activities (see page 5) Lunch: 12:00–2:00 • Davis Center, 4th FloorRoundtables & Networking: 1:00-2:00 • Davis Center, 1st & 4th floors (see page 27)

� Current Issues and Legislation in Vermont State Agriculture and Food Policy • Davis Center - 4th floor, Williams

� Greenhouse Irrigation for Commercial Growers • Davis Center - 4th floor, Chittenden � Pest Report 2012 • Davis Center - 4th floor, Jost�� Vermont Community Garden Networking Session • Davis Center - 1st Floor Fireplace Lounge

2:15–3:30 pmWorkshop session iiDescriptions begin page 28.

� A View from Inside Big Food (and What it will Take to Change It) • Terrill 308 � Apitherapy: Health and Healing From The Hive • Lafayette 108�� Efficiency Improvements for CSA Systems, Part I • Davis Center - 4th floor, Jost�� Grow It! With Vermont Community Garden Network, Part I • Aiken 110�� Growing School Food Year Round to Build Community and Curriculum Connections • Jeffords 112�� Increasing Access for Food Insecure Vermonters • Lafayette 311 � Lessons from the Cuban Food System • Davis Center - 4th floor, Chittenden � Mulching and Weed Control for Profit • Terrill 108 � Pastured Pork: Making It Work On Your Farm • Davis Center - 4th floor, Williams � Planning the Garden for the Winter Pantry • Lafayette 207 � The Nuts and Bolts of Basic Veterinary Procedures , Part I • Aiken 102 � Value-Added Processing for the Commercial Farmer, Homesteader and Market Gardener, Part I •

lafayette 403

3:45–5:00 pmWorkshop session iiiDescriptions begin page 30.

�� Efficiency Improvements for CSA Systems, Part II • Davis Center - 4th floor, Jost � Farmland Access and Acquisition: Securing Affordable, Long-Term Tenure • Davis Center - 4th floor,

Chittenden�� Grow It! With Vermont Community Garden Network, Part II • Aiken 110 � Is Organic Sustainable? • Lafayette 311�� Keeping up with VT Farm Labor - H2A, Immigration Policy & the Immigrant Dairy Worker • Jeffords 112 � Lacto-Fermented Mason Jar Pickles, Salsas and Chutneys • Lafayette 108�� Making Organic Even Better: Nutrient Dense Crops for Ourselves and Our Livestock • Terrill 108 � Season Extension Grazing • Davis Center - 4th floor, Williams � Selecting and Growing Tomatoes for the Kitchen • Lafayette 207�� Shaping Vermont Food System Research Priorities • Terrill 308 � The Nuts and Bolts of Basic Veterinary Procedures , Part II • UVM Dairy Barn � Value-Added Processing for the Commercial Farmer, Homesteader and Market Gardener, Part II •

lafayette 403

5:15 pm Strafford Organic Ice Cream Social begins • Davis Center, 1st floor Atrium (see page 8)

sundaySchedule

at a GlanceSunday Workshop Descriptions: page 25

Children's Conference details: page 9

Weekend Activities: page 7

Featured Tracks: Advanced Commercial UVM Food Systems Solutions Community & School Garden Series Innovation Please Note: Workshops with two parts are intended to be taken as a whole; we strongly recommend attending both parts of any double-session workshop.

See map on back page for location information.

4

our featured speakers 9:30am – Davis Center, 4th Floor, Grand Maple ballroom

saturday’s keynote: Clara Coleman“back to My roots, Forward to the Next Generation”clara coleman, daughter of beloved farming pioneer Eliot Coleman, describes her journey from reluctant pro-tégé to a next generation

four-season farmer, farm consultant, farm speaker and enthusiast. Clara will share examples that helped her persevere and acknowledge the inherent challenges and uncertainties of the farming lifestyle, and continue the legacy of innovation through the inspired process of creatively farming.

For three years, she created and operated a success-ful intensive 2-acre vegetable farm known as Divide

Creek Farm located in the Rocky Mountains of Colo-rado. She produced year-round vegetable crops under harsh winter conditions, using unheated and minimally heated moveable high tunnels. Like her father, she is a proponent of the "small is better" model of farming, ad-vocating business growth through improved efficiency, innovative production methods, farmer collaboration and direct customer marketing, rather than physical expansion.

Clara now works as the farm consultant for Wegmans Food Markets helping to implement four-season farm-ing techniques and methods on their organic farm in upstate New York. Currently she resides in Portland, Maine with her two sons and is focused on four-season farm consulting and speaking engagements nation-wide as a means to inspire and encourage the next generation of farmers.

Sean Buchanan is the Business Development Manager for Black River Produce, a local produce and specialty foods distributor that supports local growers, producers, and small businesses.

Scout Proft is a CSA farmer & poultry producer at Someday Farm in Dorset, VT, and a NOFA Vermont Farm to Com-munity mentor.

sunday’s featured speakersInspired by the TEDTalks format of brief but excellent presentations on “ideas worth spreading,” our Sunday keynote address will be a dynamic and motivating session with four food system innovators, hosted by NOFA-VT board mem-ber Josh Brown.

Joe Bossen owns Vermont Bean Crafters Company, a conduit for VT-grown organic grains, beans, and vegetables into institutions across Vermont and New England.

laura Brown-lavoie is an award-winning spoken word poet and an urban farmer, growing food on two vacant lots in Providence, RI.

5

Workshop traCks

Midday aCtiVitiesfarmer-to-farmer roundtables

1:00–2:00 • Davis Center, 4th FloorGather with fellow farmers for a facilitated roundtable discussion.Saturday (see page 13):• Current Issues and Legislation in Federal AgricultureandFoodPolicy•4thfloor,Chittenden

• Farmer Strategies for Serving Limited-IncomeCustomers•4thfloor,Williams

• FieldIrrigationforCommercialGrowers•4thfloor,Jost

Sunday (see page 27):• Current Issues and Legislation in Vermont StateAgricultureandFoodPolicy•4thfloor, Williams

• Greenhouse Irrigation for Commercial Growers•4thfloor,Chittenden

• PestReport2012•4thfloor,Jost

networking sessions1:00–2:00 • Davis Center, 1st Floor Fireplace Lounge• Saturday - Beginning Farmers: Discuss challenges and resources

with fellow beginning farmers, NOFA-VT, & the National Young Farmers’ Coalition. (See page 13 for more details.)

• Sunday - community Gardeners: Meet other organizers, share stories, and learn about grant opportunities with the Vermont Community Garden Network. (See page 27 for more details.)

social action Zone12:00–2:00 • Davis Center, 4th Floor, outside lunchCome learn about the important work being done by some of Ver-mont’s most effective advocacy organizations. Find out how you can get involved in tackling critical issues – climate change, food system security, renewable energy, hunger, consumer rights, workers’ justice and more. There is a lot of work to be done.

We can do it – together!

�advanced Commercial Guardian Plants: The Ultimate Trojan Horse of Pest Management Sat

Advanced Garlic Production, Harvest & Storage Sat

Taking Your High Tunnel to the Next Level Sat

Advanced Farm Financial Analyses Sun

Making Organic Even Better: Nutrient Dense Crops Sun

Efficiency Improvements for CSA Systems Sun

innovation

An Open Source Approach to Tool Development for Resiliency Sat

Taking Your High Tunnel to the Next Level Sat

Using the Food System to Cultivate an Integrated High School Curriculum Sat

Grow and Sell Shiitake Mushrooms Sun

Efficiency Improvements for CSA Systems Sun

Making Organic Even Better: Nutrient Dense Crops Sun

Advanced commercial workshops are intended for commercial producers who already have experience in the topic area. Some of these workshops are double sessions.

Innovation track workshops feature the bright ideas of our food system pioneers.

�uVM food systems solutions Native Pollinators and Vermont’s Food System Sat

Increasing Access for Food Insecure Vermonters Sun

Postharvest Storage: Paths to Efficiency, Quality & Profit Sun

Immigration Policy, H2A & the Immigrant VT Dairy Worker Sun

Shaping Vermont Food System Research Priorities Sun

�Community & school garden series Beyond the Backyard: Starting a Community Garden Project Sun

Dirt! Strategies for Building Good Soil Sun

Grow It: Garden Organizer Training Session Sun

Growing School Food Year ‘Round to Build Community and Curriculum Connections Sun

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 re-search will or has tangibly impacted our modern food system.

The community & School Garden Workshop Series is designed for garden organizers and educators with a focus on community-based food production. It is sponsored by the Vermont Community Garden Network (formerly Friends of Burlington Gar-dens), with support from TD Bank. Visit www.VTGardenNetwork.org for more information about the network.

6

Conference Mixer with the exhibitors5:15–6:30 • Exhibitor’s Hall, Davis Center, 2nd Floor; cash barJoin us to enjoy light refreshments, local wine and beer selections, and good conversation with our exhibitors. Reception food hosted by our friends at Sugarsnap Catering. With soulgrass music by the Rootybagas.

saturday eVening eVents

2nd annual nofa-Vt seed swap5:15–7:15 •Outside the NOFAvore dinner, Davis Center, 4th FloorDo you want to expand the biodiversity of your farm or garden? Do you have questions about seed-saving techniques, or a story about your favorite heirloom variety? Many seeds will be avail-able to trade at our 2nd annual Seed Swap and a seed “expert” from High Mowing Organic Seeds will be available to field all your inquiries. Please bring your clearly labeled seeds to share. We will pro-vide packets to take your swapped seeds home in.

Hosted by our friends at High Mowing Organic Seeds.

film screening: Now, Forager8:00–9:30 • Davis Center, 4th FloorFree to conference attendees.

Down the hall from the dance party is a screening of Now, Forager, a film about love and fungi.

Lucien and Regina are foragers - they gather wild mushrooms and sell them to New York restaurants. When Regina seeks more stability, their marriage is put to a test. A food lovers’ film.

poster session reception 5:15–6:30 Grand Maple ballroom, Davis Center, 4th Floor; cash barThis poster session highlights cur-rent research in food systems and sustainable agriculture at Vermont colleges and universities. From multifunctional agriculture to pest management, the exhibit will fea-ture present research by faculty, staff, and students. Sponsored by UVM Food Systems Spire.

nofaVore dinner & danCe party6:30 –10pm • Grand Maple Ballroom, Davis Center, 4th Floor $20 Dinner & dance; cash bar. $5-10 suggested donation for the dance only, starting at 7:30. Join us for a delicious locally-sourced taco dinner and unwind from a day of workshops - then hit the dance floor with Bob Wagner & Friends.

Enjoy marinated and grilled LaPlatte River Angus Farm carne asada, Vermont Soy tofu, Misty Knoll pulled turkey, and local rice and beans. Top your tacos with greens, toasted pumpkin seeds, sour cream, guacamole, salsas, and more. Of course, save room for Vermont Cookie Love cookies and Strafford Organic Creamery Ice cream.

Whether playing the music of Bob Dylan, The Band, Derek & The Dominos, Rolling Stones or Bob's original music, The Bob Wagner Band always delivers a fired-up mix that's bound to keep you moving.

7

exhibitors' fair Saturday, 8:00am–7:00pm; Sunday 8:00am–4:00pmDavis Center, 2nd FloorYour one-stop shop for books, crafts, tools, and informative & technical materials from over 65 agricultural businesses and conference sponsors. (Please note: Most exhibitors cannot accept credit cards. Cash machines are located throughout campus, including the first floor of the Davis Center.) Check out the exhibitors list on page 36.

Community art projectSaturday 12–7; Sunday 12–4Davis Center, 3rd Floor, Scarlet Oak lounge (by the stairs)Lend a hand to a large collage celebrating the themes of the 31st Annual Winter Conference. With a pair of scissors and a rainbow of papers, you'll be able to help us show how wonderful food is reaching so many people. We'd love to have you join in for a few minutes or far longer, whatever you would enjoy. We promise an uplifting pro-cess, and some colorful and wonderful NOFA-VT folk art at the end!

We are thankful to Bonnie Acker, a lifelong artist and gardener who so enjoys sharing paper and cloth, plants and food so that people of all ages can cel-ebrate together, giving a voice to their dreams. Bon-nie brings art and happiness to the greater Burling-ton area through working with

Vermont FEED, the Burlington School Food Project, the Integrated Arts and Sustainability Academies, the Inter-vale Center, City Market/Onion River Co-op, and us!

Making Connections and sharing ideasAll weekend! Outside the Exhibitors' Fair, Davis Center, 2nd FloorTo facilitate the networking, collaborating, and idea shar-ing that is so crucial to the Winter Conference, we'll have tables set up with paper and pens and a bulletin board available for posting opportunities or ideas.

nofa-Vt Book table - 30% sale!Saturday & Sunday during Exhibitor's FairDavis Center, 2nd FloorIn Area 1 of the Exhibitors’ Fair, the NOFA-VT Book table is hosting a book sale - every book in our inventory is 30% off! Pick up the book you’ve been dreaming about! Stock is limited, so don’t wait to purchase. Cash, check only.

health screeningSaturday & Sunday, 10:00–3:00Davis Center, 4th FloorFree health screenings and health access surveys will be offered by a partnership of the University of Vermont College of Nursing and Health Sciences, the Vermont Farm Health Task Force, and Fletcher Allen Health Care.

The free screening booth will focus on non-fasting cholesterol, blood pressure readings, and hopefully, private skin cancer risk screenings. The booth will be staffed by nursing students from the Department of Nursing at UVM.

new farmer Coaching sessionsSaturday & Sunday, by appointmentDavis Center, 2nd Floor Chikago landingThese sessions with farm business advisers are focused on helping new farmers create action plans to start or enhance their farm businesses.

Pre-registered participants should arrive 5 minutes before their scheduled time. Some walk-in sessions are still available. Check out the schedule and available times by visiting the Vermont New Farmer Project booth in the Exhibitor Hall (Area 1), or going to http://tiny.cc/FarmCoach. To cancel, visit the Vermont New Farmer Project booth or email [email protected].

For more information about coaching and other services of the VT New Farmer Project, visit http://www.uvm.edu/newfarmer. This effort is funded by the Beginning Farmer and Rancher Development Program (BFRDP) of the National Institute of Food and Agriculture, USDA, Grant # 2011-49400-30500. To find more resources and programs for beginning farmers and ranchers please visit www.Start2Farm.gov, a component of the Beginning Farmer and Rancher Development Program.

Wireless CodesWireless codes are available for conference attendees. If you would like a wireless code, please check in at the NOFA-VT registration table.

Weekend aCtiVities

8

We purchased additional food from the following producers. Thank you!Arethusa Farm, BurlingtonBlackwell Roots, CabotBoundbrook Farm, Ferrisburgh

Burnt Rock Farm, HuntingtonLaPlatte River Angus Farm, ShelburneRiver Berry Farm, Fairfax

Vermont Soy, HardwickVermont Cookie Love, Ferrisburgh

Meals & foodsnacks and refreshments

Saturday & Sunday, 8:00–5:00 • Davis Center, 2nd FloorFree to conference attendeesOur famous hospitality table, stocked with local bread, cheese, and other treats, will be located in Area 2 of the Exhibitors’ Fair. Vermont Coffee Company will be serving coffee throughout the weekend.

lunchSaturday & Sunday, 12:00–2:00 • Davis Center, 4th Floorlimited lunch tickets available at registration: $15/adult; $10/child 6-12; free for children under sixSaturday: • Shepherd's pie (gluten

free)• White bean cassoulet

(vegan)• Green salad• Braised cabbage• Cornbread• Apple crisp

Sunday:• Braised turkey stew• Winter ratatouille

(vegan)• Locally grown rice• Salad bar • Autumn cabbage slaw• Sesame wheat bread• Apple cake

Other options to purchase lunch on campus are limited. See the map on back for locations and visit registration for more information. We also invite you to bring your own lunch and join us in the dining room.

saturday nofavore dinnerSaturday, 6:30 • Davis Center, 4th Floor$20/person (includes dinner & dance, see page 6); cash barAfter a long day of learning and inspiration, join your fel-low NOFAvores for delicious local tacos, sponsored by UVM Sodexo. Discuss your favorite workshops and kick back to enjoy a hearty meal with the best company in town.

See the full menu on page 6. Limited tickets available.

sunday ice Cream socialSunday, 5:15 • Davis Center, 1st Floor Free to conference attendeesJoin us to mark the end of the conference with this favorite tradition, featuring the inimitable ice cream from our friends at Strafford Organic Creamery (Sunday only).

�Black River Produce, N. Springfield �Butterworks Farm, Westfield �Cabot Creamery Cooperative, Cabot �Champlain Orchards, Shoreham �Clear Brook Farm, Shaftsbury �Equal Exchange, W. Bridgewater, MA �Flack Family Farm, Fairfield �Foley Services, Rutland �Gildrien Farm, Leicester

� Intervale Food Hub, Burlington �Kimball Brook Farm, Ferrisburgh �King Arthur Flour, Norwich �Olivia's Croutons, New Haven �O’Bread Bakery, Shelburne �Pete's Greens, Craftsbury �Real Pickles, Greenfield, MA �Red Hen Bakery, Middlesex �Shelburne Farms, Shelburne

lunch and dinner prepared by uvM Sodexo

Thank you to all the farmers and friends who donated wholesome, delicious ingredients to our meals and Hospitality Table!

� Healthy living, South Burlington � organic Valley, throughout Vermont

� Stonyfield, Londonderry, NH � Drew's All Natural, Chester

9

Children at the ConferenCe

Children’s Conference • Ages 6–12GenerationsofInnovationsurroundus,aswewelcometheChildren'sConferencetotheLivakBallroomsonthe4thFloor of UVM's Davis Center. Kids are divided by age and will participate in workshops on honey bees, working with wool, sun to cheese, art, music and movement! On Saturday afternoon, the kids will be heading to the waterfront to explore the ECHO Lake Aquarium and Science Center. On Sunday they will visit the Flynn Center for a food-system fo-cused movement workshop.

NOFA-VT would like to offer special thanks to the educa-tors and volunteers from many environmental and farm-based education organizations from around the state who are providing workshops for our kids.

Is your child at the Children's Conference? Please don't forget these important notes! Registration:Pre-registrationclosedonFebruary4andwe cannot guarantee space for walk-ins.

location: Pick-up/Drop off is at the Livak Ballrooms on the4thFlooroftheDavisCenter.Thelargeroomwillbedivided in two - the Frank Livak Ballroom and the Mil-dred Livak Ballroom.

Food: NOFA-VT will offer a healthy snack, but lunch is not included. Parents who are also attending the con-ference must pick their child up for lunch, whether you have packed a lunch or are purchasing lunch.

Timing:

• Drop off your child at the Frank Livak Ballroom between 8:00 and 8:15

• Pickupyourchildforlunchby12:45,andreturnyourchild to the Frank Livak Ballroom at 1:30.

• The Children's Conference ends at 5:15. Please be prompt and meet your child in the Frank Livak Ballroom no later than 5:15!

• Don't forget to sign your child out at the end of the day!

Childcare • Ages 2–5Davis Center, 4th Floor, Handy room$10 for first child, $5 for each addition child from the same family, per 75-minute workshopSupervised childcare is available for children aged 2–5 on the fourth floor of the Davis Center. Childcare is by drop-off only, and available only during workshop sessions. It is not intended as all-day care. Parents will be charged by the workshop session. Available on first come, first serve basis. Maximum of 10 children allowed at one time.

nursing roomOn the 1st floor of the Davis Center (down the hall from registration) there is a nursing room, if nursing mothers would prefer a private, quiet location to put their feet up with their babies! Get the key from the UVM kiosk in the Livak Fireplace Lounge.

photo by Elizabeth Ferry

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, staff and

board of directors

• Conference day music from the rootybagas• bonnie Acker• Chef John, Tina, Kristi, & Maureen at uvM

10

saturday Workshop session i

an open source approach to tool development for Resilient Farming • Davis Center - 4th floor, Chittenden Innovation This workshop will introduce Farm Hack, a farmer community driven to develop, document and build tools for resilient agriculture. Presenters will de-scribe this innovative approach to engaging farmers, engineers, designers and historians in rethinking how agricultural knowledge is shared, and how tools are developed. Dorn Cox is an organic farmer and found-ing member of the FarmHack community. Severine von Tscharner Fleming co-founded FarmHack and currently directs Greenhorns.

Going Bio-Extensive • Davis Center - 4th floor, JostIn this old-fashioned slide show, the Nordells will describe how and why they developed their land-extensive ap-proach to small-scale vegetable production. They will illustrate how taking land out of production can make it much easier to implement cultural practices such as cover cropping, rotation, stale seedbedding, mulching,

hoophouse production and reduced tillage. Going bio-extensive has created virtually weed-free conditions in their certified organic market garden. Anne and Eric have been growing vegetables, small fruits and herbs in North-central Pennsylvania since 1983.

Growing Oilseeds for Food and Fuel • Aiken 110Interested in growing your own oil for food or fuel? Come to this workshop to learn about the basics of growing oilseeds such as sunflowers, canola, and flax. Learn about organic production practices to control weeds and man-age pests, oil extrusion and equipment needs for produc-ing your own biodiesel. Hannah Harwood is a Crop and Soil Technician and Heather Darby is an Agronomist with UVM Extension.

guardian plants: the ultimate trojan horse of Pest Management • Lafayette 403 Advanced Learn from growers Jack Manix and Lori Claussen and UVM Entomologist Margaret Skinner in this workshop on using plants as tools for integrated pest management. Hear research updates and learn about specific habitat and plant systems and their uses in greenhouse ornamental and vegetable production. Share your questions and related experiences at this advanced workshop.


10:45 am–12:00 pm

Viking Corn & Soybeans Small Grains

Alfalfa Annual Forages

Hay & Pasture Grasses Red & White Clovers

Cover Crops

Certified Organic Farm Seed

800-352-5247 www.alseed.com

11

saturday Workshop session i Homestead Resiliency: Principles in Practice • Davis Center - 4th floor, WilliamsUtilizing his forthcoming book, Ben Falk will present a tour of the high diversity, nutrient-dense food, medicine, and fuel-producing homestead and small farm – the Whole Systems Research Farm. Aspects covered include black locust fuelwood production, integrating grazing with perennial woody crops, wood heating hot water, rice paddy construction and management, ducks and sheep, earthworks for drought and flood prevention and much more.

Pastured Chicken Spring to Fall • Lafayette 108Out of the brooder and onto the pasture only to discover a new set of challenges! Bay Hammond will draw on over 20 years of experience with organic layers (both heritage and hybrid) and roasters (both fast and slow-growing). Bring your questions and discuss predator challenges, egg and broiler production, disease and breed choices. Hammond is co-owner and manager of Doolittle Farm, a diversified family-run farm.

scaling your Vegetable production to Meet local and Regional Demand • Terrill 108In this discussion based workshop, three organic veg-etable growers will tell their stories of scaling up or scal-ing back to integrate with their markets. Joey Klein, Dave Marchant and Joe Tisbert are members of Deep Root Organic Coop, but also sell extensively to local markets. Learn how they have grown their business and produc-tion systems, hear how various markets fit together with their farm plans, and share your experiences, challenges and questions.

slow democracy: skills for success in Community Change • Lafayette 311Are divisive battles the only way to make change today? Why can't democratic decision making be more like slow food-local, organic, and full of the vibrant creative spirit of home? It can. Susan Clark, of Slow Democracy, will share inspiring success stories and teach techniques for inclusive, sustainable community decision making in this thought-provoking workshop.

Sourdough Success in Home Baking • Aiken 102Looking to bring delicious, naturally leavened bread to your kitchen this winter? Phil Merrick, baker and co-own-er of August First Bakery and Cafe will teach methods for creating, maintaining and using an active culture for leavened breads at home or in a small bakery environ-ment. In a no-powerpoint presentation, he will discuss

the benefits of sourdough over other forms of leavening in regards to bake schedules and healthy eating.

The Art of Home Gardening • Williams 301When it comes to your kitchen garden, the right design can make all the difference. In this slideshow, learn fresh ideas for creating a garden that reflects your personal-ity. Get tips on writing a garden plan, choosing beds and paths and using limited space. Bring a photo of your garden for a hands-on session. Ellen Ecker Ogden is an author and garden designer from Manchester, Vermont.

To request a free catalog, visit www.highmowingseeds.com or call 802.472.6174

Just one of over 650 varieties including high-yielding hybrid, unique heirloom

and open-pollinated varieties.

Drago F1 cabbage

NOFAvtFINAL.indd 1 1/8/13 7:58 PM

Community Capital of Vermont is a statewide small business lender. We offer loans up to $100,000 for

your business startup or expansion. We have an incentive interest rate for businesses that process

Vermont’s agricultural products.

Investing in Vermont’s Working Landscape


12

Vermont Farm Resilience in a Changing Climate • Jeffords 127Last fall Tropical Storm Irene devastated farms across Ver-mont, reminding us of the threat that extreme weather events pose to food security and farmer livelihoods. Many Vermont farmers and UVM researchers have part-nered to identify on-farm management practices that are enhancing agricultural resilience in the face of the flooding, drought, new weeds and insect pests. Join UVM's Vern Grubinger, Rachel Schattman, Dr. Carol Adair and Becky Maden of the Intervale Community Farm to explore ways in which Vermont agriculture can shift the focus from disaster relief to climate resilience!

Vermont's right to know gMos –labeling Genetically Engineered Food in Vermont • Terrill 308Last year, thousands of Vermonters made their voices heard in support of legislation to require the labeling of GMO foods in Vermont. This legislation will be on the agenda at the Statehouse again this year. Join Dave Rog-ers, Andrea Stander, and Falko Schilling Esq., organizers of the Vermont Right To Know Coalition, in a discussion of challenges and strategies in getting this legislation passed and enacted into law. Leave this workshop with a plan for organizing support in your community.

Youth Engagement through Entrepreneurship • Jeffords 112Come learn about existing programs that empower youth through agricultural businesses and engage their interest with money. Participants will evaluate existing programs, brainstorm new projects and farmer/youth fundraising partnerships and leave with resources to maximize youth access to agriculture as a path to success. PresentersincludeUVM4-H'sYouthAgricultureProject,Deer Ridge Farm Camp and the first-in-the-country Ver-mont Agriculture Individual Development Account Pro-gram for youth.

www.homesharenow.org

802-479-8544

Serving Washington, Orange, and Lamoille Counties and some adjacent towns.

This ad made possible by a generous gift.

And yes, we’ll match cows, too.

Celebrating 20 Years of Organic Growing

any greenhouse purchase of $25 or moreArcana Gardens & Greenhouses175 Schillhammer Road Jericho VT 05465

(802) 899-5123 �nd our story www.arcana.ws .

at Arcana$5.00 o�

saturday roundtaBles & netWorking

13

saturday roundtaBles & netWorking

1:00–2:00 pm

Current issues and legislation in federal agricul-ture and Food Policy • Davis Center - 4th floor, ChittendenDave Rogers, NOFA-VT Policy Advisor, and Annette Higby, New England Farmers Union Policy Director, will host rep-resentatives from the offices of Senator Bernie Sanders, Senator Patrick Leahy and Representative Peter Welch for a discussion on Vermont's stake in current federal policy and legislation.

farmer strategies for serving limited income Customers • Davis Center - 4th floor, WilliamsJoin Rachel Schattman of UVM's Vermont Agricultural Resilience in a Changing Climate Project, and Erin Buckwalter, NOFA-VT's Direct Marketing and Com-munity Food Security Coordinator, for a conversation on the challenges of providing for limited income

communities. The roundtable will focus both on sharing ideas from your farm and brainstorming new ways to improve access in your community.

Field Irrigation for Commercial Growers • Davis Center - 4th floor, JostDo you have questions about or solutions for field irriga-tion complexities? Jon Satz of Woods Market Garden will lead this roundtable. Satz grows 50 kinds of vegetables and fruits on 60 acres in Brandon.

Beginning Farmer Networking Session • Davis Center - 1st floor, Fireplace LoungeAre you a young or beginning farmer interested in net-working, sharing resources and advocating for supportive policies locally and nationally? Come join NOFA-VT and Sophie Ackoff, Membership Development Coordinator for the National Young Farmers' Coalition, for an intro-duction to the work they do for beginning farmers. Bring your lunch and discuss how we can organize together to address the many challenges facing beginning farmers today.

A074www.harrisseeds.com 800-544-7938 355 Paul Road, PO Box 24966, Rochester, New York 14624-0966

A Grower Friendly Company

ORGANIC &UNTREATED

Caiman F1 Tomato

2013 brings a healthy crop of organic and untreated seed introductions, and we look forward to sharing them with you!

- Outstanding Taste - Proven Performance - Personal Service

Paraiso F1 Cucumber Sprinter F1 Pepper

A Grower Friendly Company

2013 brings a healthy crop of organic and untreated seed introductions, and we look forward to sharing them with you!

-- -

Innovation and Inspiration!

A partner in your gardening success.

(802)660-3505 • Mon–Sat 9am–6pm, Sun 10-5www.gardeners.com

472 Marshall Avenue, Taft Corners, Williston128 Intervale Road, off Riverside Ave, Burlington

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 30th 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.

NOFA 3x3_0113.indd 1 1/21/13 12:51 PM

saturday Workshop session ii

14


2:15–3:30 pm

advanced garlic production, harvest and storage, Part I • Lafayette 403 Advanced From seed to storage, this workshop will go in depth with garlic production. Presenters will cover seed selection, pre-plant and in-season fertility, plant-ing, weed control and prevention, treatment of air-borne diseases and pests, including leek moth, and will review results from Cornell Cooperative Extension's post-harvest handling trials. Crystal Stewart is an Extension Vegetable Specialist with the Capital District Vegetable & Small Fruit Program. David Stern is the Director of the Garlic Seed Foundation based in Rose, NY.

an introduction to dowsing and its use in Agriculture • Jeffords 127Most people associate dowsing with finding water with an instrument such as a forked stick. Dowsing can also be used to find minerals, oil and gas, archaelogical sites, lost people and pets and information. Lisa McCrory and Steve Herbert of the American Society of Dowsers will introduce commonly used dowsing tools and will de-scribe how dowsing can be used in finding potable and abundant water on the farm, in garden layout/design, in determining soil nutrient levels and calculating soil amendments needed and more.

farm to institution forum: advancing access to Local Foods, Part I • Aiken 110Vermont institutions are increasingly interested in pur-chasing local food, and various farmers, organizations, and businesses are interested in helping to procure it. The time is ripe to bring stakeholders together to discuss local food supply chain innovations. This forum will pro-vide an opportunity to learn about recent research and initiatives that are improving farm to institutional sales in Vermont. Abbie Nelson is the Education Coordinator of NOFA-VT and VT FEED. Erin Buckwalter is the Direct Mar-keting and Community Food Security Coordinator with NOFA-VT. Michael Rozyne is the founder and co-director of Red Tomato.

• Seed Corn • Clover • Peas • Alfalfa • Summer Forages• Sudangrass• Cover Crops• Grasses• Brassicas

HYBRIDS�ORGANICT M

Your Organic & Non-GMO Seed Source

• V

ALU

E PLUS •

SE E D C

OR

N

®

High Energy

High Protein

PO Box 385, Warren, IL 61087

[email protected] 855.945.2449

Full Line Seed Company


15

Keeping Four-Season Farming in the Family • Davis Center - 4th floor, Livak BallroomThis intergenerational presentation by farmers Eliot Cole-man and daughter, Clara Coleman, will focus on the fine points of four-season farming in two US locations. Eliot, of Four Season Farm in Maine and Clara, of Divide Creek Farm in Colorado, will highlight greenhouses and season-extension techniques, crop planning and variety selec-tion, tools, marketing techniques and vacation timing. This dynamic workshop is open to all levels.

Localizing the Egg • Davis Center - 4th floor, WilliamsVermont's mid-sized laying flocks are gradually growing to meet consumer demand for humanely raised eggs. This workshop will provide you with access to the accu-mulated knowledge of three experienced Vermont egg producers - John Cleary, Eric Rozendaal and Hugo Gervais - who have successfully tapped into the large consumer market. Join this discussion on housing options and costs, high feed costs, how to effectively produce at scale, and how to find the right markets and decide whether adding layers, or continuing with them is right for you.

Bound to our Roots

� Since 1976, we’ve been a member owned co-op

dedicated to supporting and advocating organic

products and agriculture. Today, we’re a leading

supplier of organic and natural herbs, spices and

seasonings, whole leaf teas, essential oils and

aromatherapy personal care products.

www.frontiercoop.com • 1-800-669-3275

A member-owned cooperative for over 35 years

Neighboring Food Co-op Association

Regionally Grown Frozen Fruits & Vegetables

Ask for them at your local Vermont food co-op...

...or visit www.nfca.coop/farmtofreezerfor more information.

Neighboring Food Co-op [email protected] // www.facebook.com/neighboring // www.nfca.coop

•Brattleboro Food Co-op, Brattleboro, VT •Buffalo Mountain Food Co-op, Hardwick, VT • City Market / Onion River Co-op, Burlington, VT • Co-op Food Stores, White River Jct, VT, Hanover & Lebanon, NH •Hunger Mountain Co-op, Montpelier, VT •Middlebury Natural Foods Co-op, Middlebury, VT •Plainfield Food Co-op, Plainfield, VT •Putney Food Co-op, Putney, VT •Rutland Area Food Co-op, Rutland, VT • Springfield Food Co-op, Springfield, VT • Stone Valley Community Market, Poultney •Upper Valley Food Co-op, White River Junction, VT

Master a better tomorrow.• Master of Science in Environmental Studies• Master of Science in Sustainable Food Systems• Sustainable MBA

masters.greenmtn.edu

Contact Billie Jo Kiel (303) 489-4121

www.horizonorganic.com

*Source: IRI last 52 weeks ending 12/9/12 ©2013 Horizon Organic

Wanted: Organic Dairy FarmersHorizon Organic is actively seeking

new farmer partners for the #1 organic milk brand.*

18344_HO_nofa_VT_Ad.pdf 1 1/11/13 9:26 AM


16

Marketing Local & Organic for Farmers • Terrill 308How can you market local and organic? Vermont Or-ganic Farmers (VOF), the organic certification program of NOFA-VT, recently developed a new marketing campaign to communicate the benefits of purchasing local and organic products statewide. Nicole Dehne from VOF and Nicole L’Huillier Fenton from Skillet Design & Marketing will explain how the campaign was developed, showcase new marketing materials for farmers and farmers’ mar-kets and offer social media marketing tips.

No-Till Vegetable Gardening • Lafayette 108The "no-till" approach includes nurturing the ground from the top down, avoiding soil compaction, maintain-ing soil cover, and pinpointing watering. Using "no-till", you can grow healthy plants while minimizing weed problems. Lee Reich, PhD, author and avid "farmdener" (more than a gardener, less than a farmer) from New Paltz,NewYorkwillteachhowtoapplythis4-partsys-tem in your garden or small farm.

odd Crops, new Money: sweet potato, ginger root and Kiwi Berry Production • Terrill 108Tired of the same old peas and beans? Beautiful fresh, pink tipped ginger, tasty sweet potatoes and the amaz-ing food-of-the-future kiwi berry will draw crowds like

flies to honey. Jack Manix will examine growing and harvesting practices specifically for Vermont and will welcome tips and tricks from the audience. Jack co-owns Walker Farm, which offers heirloom vegetables, rare coni-fers, tissue-cultured perennials, and specialty annuals.

taking your high tunnel to the next level: growing year-round and Making Money doing it, Part I • Davis Center - 4th floor, Chittenden Advanced Innovation Join Corie Pierce and Adam Mon-tri for this intermediate/advanced workshop on winter production and high tunnel economics. Topics include cover crop selection, spacing, scheduling, yields, soil health and fertility for year-round production with special focus on examples of winter high tunnel profitability. Corie is a farmer and co-owner of Bread and Butter Farm in Shelburne, VT. Adam is a farmer and co-owner of Ten Hens Farm in Bath, Michigan and Hoophouse Outreach Specialist at the Center for Regional Food Systems.

The Many Methods of Food Preservation • Aiken 102Pressure canning, boiling water bath canning, freezing, cold storage, pickling and fermentation are all methods of food preservation. Is there a best way for each veg-etable and fruit? This workshop will explore the pros and cons of each method for different foods and will

Financing and practical assistance to help farmers and processors thrive

V E R M O N T , M A I N E , M A S S A C H U S E T T S , G R E A T E R B E R K S H I R E R E G I O N

Visit us in the exhibitors’ area

Loans available for farmers, processors, and other food system enterprises

(agricultural co-ops, co-packers, food hubs, produce delivery companies, cheese-makers, butcher shops, etc.)

www.thecarrotproject.org


17

talk about food safety. Andrea Chesman is the author of many cookbooks, including The Pickled Pantry.

The Wild World of Mushrooms • Davis Center - 4th floor, JostCome hear colorful stories and practical foraging advice from two foraging veterans. Ari Rockland Miller and Jenna Antonino DiMare run "The Mushroom Forager" blog, and will use a vivid powerpoint and Q&A to teach how to safely and fruitfully forage wild mushrooms. Learn about the Northeast’s safest and most distinctive gourmet and medicinal fungi, and how the presenters' ForageCast strategy can help you find them.

understanding labor laws for Beginning and Mentor Farms • Lafayette 311This workshop will break through the complex web of labor regulations that pertain to all farm workers, includ-ing apprentices and interns. Employers and farm workers, alike, will benefit from understanding what laws apply and how they meet labor law compliance. Farmers will leave with enhanced confidence when hosting farm workers, and farm workers will better understand their role on the farm. Christy Asbee and Kenneth Miller are at-torneys at Law For Food.

using the food system to Cultivate an integrated High School Curriculum • Jeffords 112 Innovation Schools and educators can integrate con-cepts of sustainability, food systems and farming/garden-ing across the core curricula and school culture if given the right tools. Presenters will emphasize learning oppor-tunities that increase student engagement, cross-disci-plinary connections that lead to in-depth understanding, processes for curriculum development and examples of standards-based high school lessons. Tom Sabo is a high school teacher and founding Executive Director of the Center for Sustainable Systems. Colleen Purcell teaches Spanish and Lydia Herrick is a senior at Montpelier High School.

©CR

OPP

Coop

erat

ive

2012

-090

60

Adding organic dairy members now and into the future.

CALL THE FARMER HOTLINE TODAY! 1-888-809-9297 • www.farmers.coop

We’re looking for a few good farmers.

• Stable Organic Premium • Cooperative Ownership • Technical Support• Transition Assistance • Feed & Forage Sourcing

We've been supporting family farms for 25 years. To learn more, visit the Organic Valley booth at the NOFA-VT Winter Conference.

Leon CorseWindham County, VT

FOR MORE INFORMATION AND TO LOCATE AN AGENT NEAR YOU

www.co-opinsurance.com |1-800-639-4017Find us on Facebook

Member owned. Member committed.

2013 Sponsorship Ad:ACTR 11/12/12 9:07 AM Page 1

saturday Workshop session iii

18

saturdayWorkshop session iii

3:45–5:00 pm

Advanced Garlic Production, Part II • Lafayette 403SeePartI,page14.Westronglyrecommendattendingboth parts of two-part workshops.

Backyard intensive gardening & extended Seasons • Aiken 102Learn how to "garden intensively" (producing a lot of food in a limited space) at this interactive workshop. Markey will walk you through the growing season (March to November), and will explain simple extended season techniques such as mini-hothouses and succession plant-ing techniques. Leave with new ideas about what and how to grow the best varieties and quantities for you! Markey Read is a homesteader on a 5-acre property in Williston, and eats from her land nearly every day.

Ducks: Raising and Processing for Market • Davis Center - 4th floor, WilliamsExplore the physical, scientific, and economic aspects of raising and processing waterfowl and other poultry for meat and eggs. Ryan Wilson and Gina Simmons will share their experiences of raising large quantities of ducks and other poultry on pasture to meet market demands and compete with large, national duck farms. Topics will in-clude feed rations, pasture management, slaughtering techniques, marketing, and business planning.

farm to institution forum: advancing access to Local Foods, Part II • Aiken 110SeePartI,page14.Westronglyrecommendattendingboth parts of two-part workshops.

food Co-ops: helping Make healthy, local food More Accessible • Lafayette 311Thirty New England food co-ops are collaborating to make wholesome, nutritious food more accessible to families with limited food budgets. Come learn how the co-op model works to meet community need, and about specific programs food co-ops are using to help families afford healthy food. Bonnie Hudspeth is with the Neigh-boring Food Co-op Association, a co-operative of over 30 food co-ops & start-ups. Maggie Cohn is with the Coop-erative Fund of New England.

from pastime to profession: Making the Transition to a Commercial Goat Dairy • Terrill 308Learn what infrastructure is needed as well as what to ex-pect in your early years of milking dairy goats with Carol Delaney, a small ruminant consultant. The presentation will use photos to emphasize the considerations when planning a goat dairy startup, including time and finan-cial management, recordkeeping, goat selection, the cost of raising replacements, nutrition, grazing and marketing.

Growing Fruit Simplified • Lafayette 108Want to grow delicious, healthy fruit without chemical sprays, "organic" sprays, and other intensive management strategies? This lecture will cover simplified fruit grow-ing from a number of angles: fruit and varietal selection (pears, blueberries, hardy kiwis, etc.), pruning, soil, site, and natural pest management. Delve into pest control and prevention and pruning fruit trees, shrubs, and vines. The result: Abundant fruit without having to resort to ex-treme efforts. Lee Reich, PhD is an avid farmdener (more than a garden, less than a farm) from New Paltz, NY.

Herbs for Immunity & Winter Wellness • Williams 301Herbs and foods can provide excellent support during the winter months, helping to nourish both physical and emotional wellbeing. In this workshop, explore how herbs can be incorporated into the diet and lifestyle to help strengthen immunity, increase energy levels, im-prove mood and support circulation. Brittany Wood Nick-erson is a practicing community herbalist, health educa-tor and cook from Amherst, MA.

Native Pollinators and Vermont's Food System • Jeffords 127 UVM Food Systems Solutions Maintaining native pollinators - and the natural habitats that sustain them - can diversify pollination services beyond managed honeybees and strengthen the ecological sustainability of our agricul-tural landscapes. Learn from examples from across North America, discuss on-farm practices that enhance pollina-tor habitat and examine native bees collected on Ver-mont farms in this workshop with Taylor Ricketts, director of UVM's Gund Institute for Ecological Economics.

Show Me the Money: Funding Farm Innovations • Terrill 108Are you looking for money to support your farm busi-ness innovation? This workshop will explore the range of funding available, with particular emphasis on innovative sources like Three Revolutions, a crowdfunding platform focused on farm and food ventures, and the Northeast Sustainable Agriculture Research and Education (SARE)

saturday Workshop session iii

19

program, a competitive grants program that funds in-novative sustainable agriculture projects. Debra Heleba is Vermont's SARE coordinator, and Kevin Lehman is co-founder of Three Revolutions.

taking your high tunnel to the next level: growing year-round and Making Money doing it, Part II • Davis Center - 4th floor, Chittenden Advanced Innovation See Part I, page 16. We strong-ly recommend attending both parts of two-part workshops.

the farm as a Classroom: engaging Children in Meaningful Work on Farms and at School • Jeffords 112Through hands-on activities, explore a range of farm-based lessons for children of all ages that can be linked to standards-based curricula in the public school setting or used on farm. Learn strategies for initiating and main-taining connections with schools with Kat Radune, lead teacher at the Cornucopia Project in Peterborough, New Hampshire and Caitlin Lorenc and Amy Crank of Green Mountain Farm to School in Newport, VT.

The New Horse-Powered Farm • Davis Center - 4th floor, JostWhat is the role of draft horses on small farms of today? This workshop will focus on how to set up or transition a market garden of 1-10 acres to draft horse power. Ste-phen Leslie co-owns and operates Cedar Mountain Farm, a draft horse-powered CSA market garden and Jersey cow dairy farm, located in Hartland, VT. Leslie will de-scribe old and new tools as well as growing systems, with an emphasis on the bio-extensive model developed by Anne and Eric Nordell.

Phot

o by

Gab

riel

le K

amm

erer

20

©2013 People’s United Bank | Member FDIC | Equal Housing Lender

Know-how is supportingthe communities where we live and work.

People’s United Bank is a proud supporter of

Northeast Organic Farming Association of Vermont!

800-772-1090 peoples.com

Intervale CenterSustaining farms, land and

people since 1988

We offer a variety of programs and services to help strengthen farm businesses in Vermont and across the country, including:

• FarmBusinessIncubation• FarmBusinessDevelopmentServices• LocalFoodAggregationand Distribution• FoodAccess• StreamBankRestorationServices

Learnmoreatwww.intervale.org

180IntervaleRoad|Burlington,VT05401|(802)660-0440

Heading through Montpelier?

Check out our New Deli and Café!•Made-to-ordersandwiches•Overstuffedburritos•Expandedsaladbar,hotbarandgrab•n•gooptions

•Freshbakedgoods

Open 8am-8pm everyday623StoneCuttersWay,Montpelier,VT

802.223.8000www.hungermountain.coop

100% of our grains, beans and produce are organic or local!

All of our meats

and dairy selections

are natural, organic

or local!

21

22

23

Let Us Take Care of Your Farming Needs

Natural and Organic Liquid Blends and Foliar Products

Custom Dry Nutrient Blends

Untreated and Organic Seeds

Animal Health Products

Enhance your produce and forage’s true energy

GMO Free!!

Feed your soil now to improve next years crops

Heritage Complete Feeds

Naturally Interested in Your Future

717-687-922260 North Ronks Rd

Ronks, PA [email protected]

All Natural Land Care Supplies

Depot St. Bradford, VT 05033 802.222.4277 FAX 802.222.9661Email: [email protected] • web site: www.norganics.com

Many of ourproducts are

For more info and to find a North Country Organics Dealer visit http://www.norganics.com

160 Bank Street BTVFARMHOUSETG.COM

FarmhouseGroup.com

189 BANK STREET, BTVCORTIJOVT.COM

1633 WILLISTON ROAD, SO. BTVGUILDANDCOMPANY.COM

Three Restaurants, One Vision:Supporting growth of local food systemswith inspired farm-to-table cuisine.

C

M

Y

CM

MY

CY

CMY

K

24

100%Employee owned

ID

EAS

PRODUCTS SOLUTIO

NS

SINCE 1973

40YEARS

Johnny’sSelected Seeds

JasperJasper

Over 350 Varieties of Organic ProductsAsk for Chris Hillier, your Maine-Based

Sales Representative1-877-564-6697 • Johnnyseeds.com

Committed to Organic Growers

Since 1973

Committed to Organic Growers

Since 1973

Lead Sponsor: The Glynwood InstituteHosted by the UVM Food Systems Spire, Slow Food VT, and Slow Food UVM

10:30am-5:15pmLafayette 207, UVM Campus

A full day of talks exploring the state of our food system and our progress towards sustainability.List of speakers at tedxmahattan.org

Official UVM Viewing Party

Starting or scaling up a farm business?

The Vermont New Farmer Project connects you to the resources

and education you need.

Current, comprehensive & easy to use.

www.uvm.edu/newfarmer802-223-2389

sunday Workshop session i

25


10:45 am–12:00 pm

Advanced Farm Financial Analysis • Terrill 308 Advanced This session will focus on how to analyze farm financial information once you have accurate financial records prepared. Explore common strategies to analyze enterprise performance, cost management, efficiency factors, debt load, profitability and payback on new in-vestments. Participants should have a basic understand-ing of financial statements and are encouraged to bring examples of financial considerations on their farms. Mark Cannella is a Farm Business Management Specialist with UVM Extension.

Beyond the Backyard: starting a Community Garden Project • Aiken 110 Community Garden Series Learn the nitty gritty of get-ting a community garden project off the ground. Topics include community organizing, engaging diverse gar-deners, fundraising, land agreements and garden guide-lines, raised beds, water, and maintaining strong garden

leadership. Bring questions, take home resources and start your garden project! Khris Flack represents Fresh Start Community Farm in Newport and Bonnie Hooper represents the Burlington Area Community Gardens Site Coordinator and the VNA Family Room Garden in Burlington.

Cooking from the Root Cellar • Lafayette 207Winter cooking can be rich, zesty and fun. Farmer Clo-tilde Hryshko grows and preserves most of the fruits and vegetables her family eats throughout the year. In this discussion based workshop, Clotilde will teach you what to dig out of the root cellar when for optimal culinary enjoyment and will outline strategies for weekly menu planning based on the root cellar.

Dirt! Strategies for Building Good Soil • Davis Center - 4th floor, Jost Community Garden Series Learn all about building organic matter, using cover crops, building soil health for preven-tative pest management, developing rotations, making and using compost and community-based compost sys-tems at this interactive session. Wendy Sue Harper, Ph.D. runs WSH Consulting in Monkton, VT, which provides technical services to farmers and gardeners. Noah Fish-man is the Highfields Center for Composting Program Manager.

31st


26

farming Without fossil fuels: humans, animals and Systems • Aiken 102American agriculture, including organic farming, is en-ergy inefficient. This workshop will discuss the use of energy in farming systems and will provide an overview of Green Mountain College's human and animal-powered production system. Discuss and share strategies to kick the fossil fuel addiction with Dr. Kenneth Mulder, Farm Manager, Research Associate & Adjunct Assistant Profes-sor of Environmental Studies at GMC.

Grow and Sell Shiitake Mushrooms • Lafayette 108 Innovation Turn logs into income by growing gourmet/medicinal mushrooms! This workshop will outline tree selection, fruiting, value-added opportunities and mar-keting and will provide a demo of shiitake log innocula-tion. Hear from a commercial shiitake farmer and others involved in a SARE-sponsored shiitake enterprise project. Facilitator Ben Waterman is the coordinator for the Shii-take Mushrooms as an Agroforestry Enterprise Project. This workshop is for farmers or homesteaders of all levels who have or have access to a woodlot with hardwoods. Dress for the outdoors!

growing and processing oats for human Consumption in Vermont • Davis Center - 4th floor, WilliamsOats are the best suited cereal grain for our northern New England climate. Though nutritious and easy to grow, they are a difficult grain to process. This workshop will provide instructions for growing, cultivating, harvest-ing and storing oats and will include strategies for end use for cover crop seed, soil building, animal rations and finally people food. Watch Butterworks Farm's journey of turning oats into food for local consumers and learn about small-scale garden production for home eating. Jack Lazor runs Butterworks Farm in Westfield, VT.

Growing Hops in the Northeast • Davis Center - 4th floor, ChittendenThe interest in purchasing local hops is increasing as the locavore movement takes hold in the beverage industry. Presenters will share the basics of buidling a hopyard and growing hops using organic methods, including variet-ies, soil management, pest control, harvesting and post harvest storage and drying. Heather Darby is an Agrono-mist with UVM Extension. Rosalie Madden is the Crops & Soil Educational Coordinator with UVM Extension. Mark Magiera is brewmaster at the Bobcat Cafe & Brewery in Bristol, VT.

Sterling CollegeWorking Hands.Working Minds.

Craftsbury Common, Vermontwww.sterlingcollege.edu

NOFA ad 4b_Vermont.indd 1 12/21/12 10:16 AM

sunday roundtaBles

27

Making safety fun: activities, resources, & lessons on Youth Farm Safety Education • Jeffords 112How can we build the safety skills of the young people who live, visit, and work on our farms? This workshop will introduce youth farm safety training resources, from hands-on interactive displays to activity outlines, videos and an introduction to "Play It Farm Safe" - UVM Exten-sion's interactive safety training site for youth. Kristen Mullins is the UVM Youth Farm Safety Coordinator.

Micro-dairies: the future of sustainable dairy Production • Lafayette 311A micro-dairy is a farm milking 10 or fewer cows sheep, goats, or water buffalo. A functioning micro-dairy aims to sell local, sometimes raw, milk to its community, ul-timately reducing the dairy industry's global footprint. This presentation will introduce what it takes to begin and maintain micro-dairies and their role in building resilient local food systems. Steve Judge is a farmer who has spent the past 25 years working to protect and revive New England’s dairy industry. Delilah Griswold is a farmer and Program Director for American Micro Dairies.

postharvest storage - paths to efficiency, Quality and Profit • Terrill 108 UVM Food Systems Solutions What causes perishability, and what systems are available to optimize fruit and vegeta-ble storage? This workshop will examine the principles - both biological and market driven - that guide common approaches in postharvest storage. Look at economics and varying technologies, and learn about related re-search and learning opportunities available to Vermont farmers. Chris Callahan is an Engineer with UVM Exten-sion, focusing on greenhouse energy efficiency, oilseeds, harvest and post-harvest processing systems.

Vermont food hubs – emerging drivers in Transforming our Food System • Lafayette 403As defined by the USDA, food hubs are businesses or or-ganizations that actively manage the aggregation, distri-bution, storage and processing of local and regional food products. In this workshop, Victoria Foster from Whole-some Wave will join six representatives of Vermont Food Hubs in a discussion of the innovative ways food hubs are operating to enhance farm viability and increase ac-cess to local food. Panelists will include Dan Stein (Food Works), Hans Estrin (Windham Food & Farm Network), Katherine Sims (Green Mountain Farm to School), Robin Morris (Mad River Food Hub), Elena Gustavson (Center for an Agricultural Economy) and Sona Desai (Intervale Center).

sundayroundtaBles1:00–2:00 pm

Current issues and legislation in Vermont state Agriculture and Food Policy • Davis Center - 4th floor, Williams Share a table with Will Stevens, of Golden Russet Farm and the VT House of Representatives Agriculture Com-mittee, and bring discussion items that are most impor-tant to you and your community.

Greenhouse Irrigation for Commercial Growers • Davis Center - 4th floor, ChittendenChrista Alexander of Jericho Settlers' Farm will lead this discussion on greenhouse irrigation designs.

Pest Report 2012 • Davis Center - 4th floor, JostJoin Ann Hazelrigg of the UVM Plant Diagnostic Clinic and Yolanda Chen of the Insect Agroecology Lab to dis-cuss pest pressures from 2012 and what's coming down the pike for this season.

Vermont Community Garden Networking Session • Davis Center - 1st floor, Fireplace Lounge Community Garden Series Meet other garden organizers, share your stories, and learn about new grant opportu-nities at this informal networking event. The Vermont Community Garden Network (VCGN, formerly Friends of Burlington Gardens) provides community and school gar-den leaders with training, resources, technical assistance, networking opportunities, and funding to start and ex-pand garden sites and programming.

vermont’slocal banquet

www.localbanquet.com802-869-1236

a quarterly magazine that illuminates the connections between local food and Vermont communities

Keep up with the latest developments—follow us on Facebook

sunday Workshop session ii

28

sundayWorkshop session ii

2:15–3:30 pm

a View from inside Big food (and What it will take to Change It) • Terrill 308Helene York, Green Mountain College’s Visiting Scholar, will share insights of her eight-year journey to make food system changes from the "inside." As the architect of a progressive purchasing strategy for Bon Appétit Manage-ment Company, a national contract restaurant company serving 135 million meals a year, York has catalyzed many changes, faced stiff opposition and educated many col-leagues to ask better questions in service of realizing a more sustainable food system.

Apitherapy: Health and Healing From The Hive • Lafayette 108The honeybee and hive products have historically played a large role in disease care and prevention. Today sci-ence is finally catching up to what naturalists, herbalists, and acupuncturists have known for years. Discussion will cover how the bees produce and use honey, pollen, propolis, royal jelly, and honeybee venom, and how bee-keepers harvest and use these powerful substances for human health and healing. Ross Conrad is a beekeeper and author of Natural Beekeeping: Organic Approaches to Modern Apiculture.

Efficiency Improvements for CSA Systems, Part I • Davis Center - 4th floor, Jost Advanced Innovation In this two-part workshop, Jean-Paul Courtens and Jody Bolluyt will walk through the planning, crop and harvest management systems used at Roxbury Farm and will address how to improve ef-ficiency on a highly-diversified, community supported farm that produces for over 1000 shareholders. In the second part of the workshop, participants are invited to ask questions, discuss challenges and share information about CSA systems both familiar or unknown to them. Courtens and Bolluyt use biodynamic principles to pro-duce vegetables, herbs, and pastured, Animal Welfare Approved pork, lamb, chicken and beef in Kinderhook, NY.

grow it! With Vermont Community garden Network, Part I • Aiken 110 Community Garden Series Learn about innovative strate-gies for transforming your garden into a community hub, maintaining leadership, building successful educational programs, fundraising, community composting, and more! With local and national experts, including com-munity garden specialist Betsy Johnson, garden writer and consultant Charlie Nardozzi, Highfields Center for Composting Program Manager Noah Fishman, Vermont Community Garden Network Director Jess Hyman, Burl-ington School Food Project staff, and garden organizers from around Vermont. This session kicks off the statewide Grow It! garden organizer training series and includes information about new grants for community and school gardens and composting projects from the New England Grassroots Environment Fund, in partnership with High-fields Center for Composting and VCGN.

growing school food year round to Build Community & Curriculum Connections • Jeffords 112 Community Garden Series This workshop will inspire and help guide school garden leaders to expand food pro-duction and food-based curriculum with greenhouses and micro-green production. It is easy to grow during the school year and have a high impact on students - even on a small budget. These projects have a variety of cur-riculum as well as service learning benefits in the com-munity. Steve Colangeli is a teacher at U-32 Middle and High School in Montpelier.

Increasing Access for Food Insecure Vermonters • Lafayette 311 UVM Food Systems Solutions Did you know that 13% of Ver-mont households struggle with hunger? Join moderator Linda Berlin of UVM and the UVM Center for Sustainable Agriculture, Erin Buckwalter of NOFA-VT, Dorigen Keeney of Hunger Free Vermont and Richard Berkfield of Post Oil Solutions for an overview of how "food insecurity" affects Vermont communities, how organizations are addressing this issue and what you can to to help.

Lessons from the Cuban Food System • Davis Center - 4th floor, ChittendenAfter the collapse of the Soviet Union and the constrict-ing US embargo in the late 1980’s, Cuba was no longer able to rely on external inputs like petroleum and pes-ticides. Cuba's food system re-localized and became a leader in organic agriculture. Brooke Decker and Monica Pless recently returned from a field study in Cuba and will discuss stories, photos and explore how the Cuban model applies to our communities.

sunday Workshop session ii

29

Mulching and Weed Control for Profit • Terrill 108Sandy and Paul Arnold of Pleasant Valley Farm in Argyle, NY have utilized hay, straw, and chopped mulch for years to increase organic matter, hold in moisture, and help with weed control, and it is used more recently in con-junction with Bio-Telo and a waterwheel transplanter for efficiency. Their tractor systems of cultivation/weed con-trol as well as the many hand tools and tricks for weed management will be discussed to show how a strict “no weed” policy can be managed. In addition, soil manage-ment in relation to the mulching, soil tests, fertilizers, and cover crops will be reviewed.

Pastured Pork: Making It Work On Your Farm • Davis Center - 4th floor, WilliamsAt Maple Wind Farm, Bruce Hennessey and Beth Whiting maximize what their pigs can get from above and below the pasture, and round out their diet with high-quality feed. They are in the process of purchasing a mill so they can source local grains and mill them into a fine-tuned diet. This workshop will focus on general principles of pastured hogs, including breeds, supplemental feed, fencing and water systems, farrowing and health and will explain how pigs can re-condition pasture.

Planning the Garden for the Winter Pantry • Lafayette 207In this interactive workshop, Julie Rubaud, owner of Red Wagon Plants in Hinesburg, will discuss gardening with all 12 months of the year in mind. Freezing, canning and dehydrating are a form of season extension and bringing the bounty indoors. Come learn a few tips, share your practices with others - the good and the bad. The goal of this workshop? No more mystery mush in the freezer that goes uneaten year after year.

the nuts and Bolts of Basic Veterinary procedures, Part I • Aiken 102In this two-part workshop, first lecture and second hands-on, participants will learn some basic veterinary procedures and equipment for ruminants (cows, goats, and sheep) and swine. Pregnancy diagnosis, wound man-agement with suturing, local nerve blocks for dehorning and obstetrics, passing a stomach tube, roping tech-niques, veno-puncture for medicating or drawing blood, trimming hooves, and much more if time permits. This is for the small farmer where veterinary care is hard to come by, very expensive, or inexperienced with sustain-able farming. Samuel Yoder, VMD, and Annemarie Yoder, DVM, own Silver Maple Veterinary Clinic in Kutztown, PA and an 88-acre certified organic farm. Part II will take place at the UVM Dairy Barn.

The Future Is In Her HandsThe Future Is In Her HandsYankeeFarm Credit

Yankee Farm Creditbuilding relationships that last generations

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

Loans Leases Tax ServicesRecord Keeping Services Credit Life Insurance

Crop Insurance Payroll Services

Middlebury, VTNewport, VT

St. Albans, VTWhite River Jct., VT

Williston, VTChazy, NY

www.YankeeACA.com800/545-1169

30

sunday Workshop session iii Value-added processing for the Commercial farmer, homesteader and Market gardener, part i • Lafayette 403Have you thought about bringing a value-added prod-uct to your customers? Did you have a banner year for tomatoes (or zucchini or kale or fruit or...) and want to process/preserve it? Do you find food safety regulations and processes overwhelming to navigate? Then this workshop is for YOU! Come hear from commercial farm-ers Peter Hingston and Bill Suhr, who have brought their value added products to the market place and from food

safety and processing experts, Elena Gustavson, Robin Morris, George Keener, Londa Nwadike, who will help you take the next step on your farm.

sundayWorkshop session iii

3:45–5:00 pm

Efficiency Improvements for CSA Systems, Part II • Davis Center - 4th floor, Jost Advanced Innovation See Part I, page 28. We strong-ly recommend attending both parts of two-part workshops.

farmland access & acquisition: securing affordable, Long-term Tenure • Davis Center - 4th floor, ChittendenJoin farmers and service providers as they explore ap-proaches to securing land tenure. Greg Cox from Board-man Hill Farm will discuss ways in which established farmers can create mentor and incubator opportunities on their farms for beginning farmers. Mark Fasching from Jericho Settlers Farm will discuss how to develop secure, long-term lease agreements with landowners. Jon Ramsay of the Vermont Land Trust Farmland Access Program will explain ways VLT is making farmland owner-ship affordable through conservation. Ben Waterman, of the Land Access Program at UVM Center for Sustainable Agriculture, will discuss the latest developments with the Land Access Database.

grow it! With Vermont Community garden Network, Part II • Aiken 110 Community Garden Series See Part I, page 28. We strongly recommend attending both parts of two-part workshops.

Is Organic Sustainable? • Lafayette 311Winter is a good time to reflect on bigger picture ques-tions, such as the philosophical roots of the organic movement. This presentation will look at the history of organic and sustainable agriculture, with a focus on the social, political and ethical origins and principles of alternatives to the prevailing corporate industrial agri-business model. Be ready to question your assumptions - challenges, questions and debate are welcomed. Grace Gershuny is an author who has worked for NOFA in many capacities, including developing its first organic certifica-tion program.

Proud sponsor of NOFA-VERMONT

2013

New and Forthcoming Books from:

Ben FAlk

•

Jack LAzor

•

Stephen Leslie

•

Ross Conrad

•

And More!

Be the first to hear about new releases. sign up At:www.chelseagreen.com/newsletter

sunday Workshop session iii

31

keeping up with Vt farm labor - h2a, immigration policy and the immigrant dairy Worker • Jeffords 112 UVM Food Systems Solutions Farm labor is an integral com-ponent of any farm. Erin Shea, Outreach Professional Senior at UVM Extension, and Dan Baker, faculty member with the Department of Community Development and Applied Economics at UVM, will review Vermont farm worker demographics, provide an overview of federal and state legislation, and offer best practices in manag-ing labor on your farm.

lacto-fermented Mason Jar pickles, salsas and Chutneys • Lafayette 108Learn how easy it is to ferment seasonal fruits and veg-etables with the lacto-fermentation method using simply water or a fruit/vegetable's own juices and sea salt. This low-tech form of food preservation increases nutrition and enhances digestion while preserving the flavors of your favorite produce. Caroline Homan is the Food & Nu-trition Education Coordinator at City Market/Onion River Co-op and Burlington Chapter Leader for the Weston A. Price Foundation.

Making organic even Better: nutrient dense Crops for Ourselves and our Livestock • Terrill 108 Advanced Innovation Growing high quality nutrient dense food has become a popular concept in organic agriculture. Products like foliar sprays and trace mineral packs are being sold for the purpose of growing crops with better nutrition. Most of these special products are proprietary and expensive. There is no need to spend a fortune growing high quality food. Jack Lazor of But-terworks Farm and Heather Darby from UVM Extension will share their research and results on growing nutrient dense forages during the 2012 growing season.

Season Extension Grazing • Davis Center - 4th floor, WilliamsEvery day a grazier avoids feeding hay adds to the bot-tom line. Bruce Hennessey of Maple Wind Farm will share his experiences with season extending cropping systems. Learn about the economic and nutritional impacts of winter feeding options, how to take advantage of stock-piled forages and how Maple Wind uses no-till plantings of high energy annuals that extend the season and grow high quality meats on late season grass.

Selecting and Growing Tomatoes for the Kitchen • Lafayette 207Determinate, heirloom, saladette, slicer....what do these terms mean and how do you decide what to grow in your kitchen garden? Julie Rubaud, owner of Red Wagon Plants in Hinesburg, will share her favorite varieties, give you tools to make selections from catalogs and greenhouses you visit, help you understand the tomato dictionary and how it translates to the kitchen. Ann Ha-zelrigg of UVM's plant diagnostic clinic will discuss how to keep your tomato plants disease free.

shaping Vermont food system research priorities • Terrill 308 UVM Food Systems Solutions In 2009, the Food Systems Research Collaborative was created to identify projects and research priorities that would strengthen Vermont's food systems. This workshop will review the Collabora-tive's past and current activities. Jane Kolodinsky of the UVM Department of Community Development and Applied Economics and Erin Roche, of the UVM Center for Rural Studies will lead group discussions to identify future areas of research and form ideas for new projects and collaborations. The presentation and discussion will assume some prior knowledge of the Vermont food system.

the nuts and Bolts of Basic Veterinary procedures, Part II • UVM Dairy BarnSee Part I, page 29. We strongly recommend attending both parts of this workshop.

Value-added processing for the Commercial Farmer, Homesteader & Market Gardener, Part II • Lafayette 403See Part I, page 32. We strongly recommend attending both parts of two-part workshops.

Vermont Agricultural Credit CorporationHelping to Fund Vermont’s Agricultural Future Since 1999

To learn more, visit www.veda.org, or call toll-free 1-866-828-FARM (3276).

32

we speak organic

802-223-6049 | Montpelier, Vermontvermontcompost.com

Makers of Living Media for Organic Growers

WHO CARES...

DOES!

…about Mycotoxins affecting your herd’s production?

From the farm to the fridge, milk sustains human nutrition and agricultural profits.

Our 20+ years of research on mycotoxins give your cows

the boost they need.

So remember, when it comes to caring about your herd…

Copyright, ©, 2011 Alltech, (GR: 10213). All Rights Reserved.

Alltech.com

facebook.com/AlltechNaturally

@Alltech

(802) 524-7460

Subscribe to the farm news TODAY! Receive 12 issues of

Great Features-Monthly Columns-Classifieds

802-828-5667 [email protected]

33

VERMONT recycle TRAY-FREE compostnutrition FRESH local FLAVOR recycle SUSTAINABILITY reusable take-out containersgreen FAIR TRADE organic FARMS

proud sponsor of NOFA-VT Winter Conference

207-717-5451 • www.mainepotatolady.com • [email protected]

Your source for quality seed potatoes

We offer a wide selection of certified organic seed products:

Reasonable prices and volume discounts!

Certified seed potatoesGarlic and shallotsCover crop seed

Fertilizers and inoculantsMaine grown sweet potato slips and onion transplants

Aphid Control Mealybug Control Fly Control

Biological Solutions Since 1950

800-248-BUGS • 805-643-5407 • Ventura, CArinconvitova.com

Certified Organic, Locally Grown.

Tastes Great.

Learn more about the benefits of local and organic at www.nofavt.org/why-organic or call 802-434-3821

34

PROUDLY SUPPORTING VERMONT FARMERS

888-921-5990www.efficiencyvermont.com/farms

Newmont FarmBradford, VT

Visit Efficiency Vermont’s

booth at the 2013 NOFA-VT

Winter Conference.

Friend of the farmer

35

Learn more at: learn.uvm.edu/sustainability/food-summit/

Join

the

conv

ersa

tion

OUR STUDENTS are on the cutting edge of food systems innovation in theperfect small, regional food systems testing ground — Vermont.

Blog: learn.uvm.edu/foodsystemsblogTwitter: @UVMFoodFeedFacebook: UVMFoodFeedPinterest: UVMFoodFeed

uvm.edu/foodsystems

36

our exhiBitors

area 1• Catamount Solar• Chelsea Green• City Market• Efficiency Vermont• eOrganic• Frontier• Gardener's Supply• Green Mountain College• High Mowing Organic Seeds• Horticultural Professionals• Johnny's Selected Seeds• Migrant Justice• Neighboring Food Co-op

Association• NOFA-VT Books &

Merchandise• Organic Valley• Purple Mountain Organics• Sodexo at UVM• Sterling College• SunCommon• TD Bank• The Farmhouse Group • Tierra Farm• Two Bad Cats LLC• USDA Risk Management Agency• UVM Center for Sustainable

Agriculture• UVM Extension New Farmer Project• UVM Food Systems Spire• Vermont Agency of Agriculture• VT Community Garden Network• Vermont Organic Farmers (VOF)• Vermont SARE• Wellscroft Fence Systems, LLC• Yankee Farm Credit

area 2• AllEarth Renewables• American Society of Dowsers• Bee Valve, Inc.• Cooperative Fund of New England• The Carrot Project• Dancing Bee Gardens• Got Weeds?• The Greenhorns• Grow Compost of Vermont• Horizon Organic• Intervale Center• Kreher Enterprise• Lancaster Ag Products• National Young Farmer's Coalition• New England Farmers Union• NOFA-VT Hospitality Table• Northern Organic Vegetable

Improvement Collaborative• Rock Dust Local, LLC• Scythe Supply• Singing Spindle Spinnery

• SoBerry Clean• Urban Moonshine• USDA NASS New England• USDA NRCS• Vermont Association of

Conservation Districts• Vermont Coffee Company• Vermont Community Loan Fund• Vermont Department of Taxes• Vermont Foodbank• Vermont Land Trust• VT Law School - Center for

Agriculture & Food Systems• VT Rebates for Roll Bars Program,

UVM Extension• Vermont Sustainable Jobs Fund• Vermont's Local Banquet• VT Farm Viability Program• Weston A Price Foundation• Yestermorrow Design/Build School

Evaluations . . . . . . . . . . . . . . .your feedback is very important to us! In order to collect your feedback, we have two options for completing a conference evaluation: online or on paper. There is a link on the NOFA-VT website (www.nofavt.org) for those who would like to complete an evalu-ation electronically. Evaluations are also included with your registration materials. We use evaluations to collect ideas for future workshops, presenters, and themes, as well as improve our event! Completed paper evaluations may be submitted at the registration table in the Davis Center at the end of each conference day or mailed to the office after the conference. Thank you!

TO WORKSHOPS

ELEVATOR

22

23

24

25

1

2

STAIRS1ST FLOOR: REGISTRATION, ICE CREAM SOCIAL2ND FLOOR: EXHIBITORS, NOFA HOSPITALITY TABLE4TH FLOOR: KEYNOTES, LUNCH, SATURDAY DINNER

AREA

AREA

patr

ons

FOOD SYSTEMS SPIRE

Bene

faCt

ors

sust

aine

rsCo

ntri

Buto

rs Co-op Insurance Company

Efficiency Vermont

M.S. in Sustainable Food Systems at

Green Mountain College

Horizon Organic Dairy

Hunger Mountain Co-op

Johnny's Selected Seeds

NECRME*USDA National

Institute of Food & Agriculture

Vermont Community

Garden NetworkNew Chapter Media sponsor: Vermont's local Banquet

supp

orte

rs

Alltech Arcana Gardens and Greenhouses

Cabot Creamery Cooperative Cedar Circle Farm Clean Yield Asset

Management Fedco

Harris Seed Lintilhac Foundation

North Country Organics

Resource Management, Inc. Shelburne Farms

UVM Center for Sustainable

Agriculture

UVM Department of Plant & Soil

Science

Upper Valley Coop

VT Agricultural Credit Corporation

Vermont Bread Company

The Weston A. Price Foundation

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

37

thanks to our sponsors!pa

tron

s

FOOD SYSTEMS SPIRE

Bene

faCt

ors

sust

aine

rsCo

ntri

Buto

rs Co-op Insurance Company

Efficiency Vermont

M.S. in Sustainable Food Systems at

Green Mountain College

Horizon Organic Dairy

Hunger Mountain Co-op

Johnny's Selected Seeds

NECRME*USDA National

Institute of Food & Agriculture

Vermont Community

Garden NetworkNew Chapter Media sponsor: Vermont's local Banquet

supp

orte

rs

Alltech Arcana Gardens and Greenhouses

Cabot Creamery Cooperative Cedar Circle Farm Clean Yield Asset

Management Fedco

Harris Seed Lintilhac Foundation

North Country Organics

Resource Management, Inc. Shelburne Farms

UVM Center for Sustainable

Agriculture

UVM Department of Plant & Soil

Science

Upper Valley Coop

VT Agricultural Credit Corporation

Vermont Bread Company

The Weston A. Price Foundation

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

Jeffords lot

given lot

a

daVis Center loCations1st Floor • Atrium: Registration, Ice Cream Social (Sunday)• Burack Family Fireplace Lounge: TD Bank ATM,

Lunchtime Networking Sessions• Near South Entrance: Nursing Mother's Lounge• Brennan's Cafe (open 11am-11pm Sat, 3-11pm Sun)

2nd Floor• Mansfield Room/Dining Area: Exhibitor’s Fair, Hospitality

Table, Coffee, Conference Mixer with the Exhibitors• Chikago Landing: New Farmer Coaching Sessions• South Dining Marketplace (open 8-11:30 am Sat & Sun)

3rd Floor• Scarlet Oak Lounge: Community Art Project• Hallway: People's United Bank ATM

4th Floor• Jost Foundation Room: Workshops, Roundtables• Williams Family Room: Workshops, Roundtables• Chittenden Bank Room: Workshops, Roundtables• Handy Room: Childcare• Livak Fireplace Lounge: Social Action Zone, Seed Swap• Livak Ballroom: Children's Conference, Workshops, Lunch

Seating, Film Screening• Grand Maple Ballroom: Announcements, Featured

Speakers, Meals, Poster Session, Health Screening

B

d

e

f

C

Buildings of notea Davis Registration, Exhibitors' Fair, Keynotes, Meals, & More

(See below)

B TerrilllWorkshops

C lafayetteWorkshops

d WilliamsWorkshops

e AikenWorkshops

f JeffordsWorkshops

Alternative Meal Sites (Approximate locations only; see registration for more information.)

Documents

Winter Conference 2013 Program