Intensive Sessions: Full Day Workshops
Biodynamics: Enhancing Nature’s Foundation
Friday 9 AM-5 PM
If you’ve been waiting for the chance to learn more about biodynamic agriculture, wait no longer. Join veteran biodynamic producers Jean-Paul Courtens, Roxbury Farm, Mac Mead, The Pfeiffer Center, and Rachel and Steffen Schneider, Hawthorne Valley, for a look at the foundations of biodynamics. We’ll cover the basic concept of the farm organism, how biodynamic agriculture differs from other agro-ecological methods, the role of livestock and livestock nutrition in biodynamics, and working with biodynamic preparations and rhythms. Participants will build their understanding of biodynamic agriculture through an ongoing dialogue throughout the day, so bring plenty of questions!
Season Extension: Tunnels of All Shapes and Sizes
Friday 9 AM-5 PM
Extending your season can be a great way to boost your sales, offer a longer-running share for your CSA members, and stretch production out in the spring, fall, and early winter. Anton Burkett, Early Morning Farm, will discuss the labor-saving high tunnel system that he uses to grow tomatoes and peppers. Adam Lemiuex, Johnny’s Selected Seeds, will discuss the use of several types of tunnel systems (including the increasingly popular caterpillar tunnels) and lead a hoop-bending demonstration. Niechelle Wade, Sunny Hill Farm, will discuss the NRCS grant program that helped her build her first high tunnel and how this has impacted her business.
The Full Skinny on Orchard Health
Friday 9 AM-5 PM
Fruit tree culture has been stuck in allopathic mode for far too long, solely seeking out short-term fungicides and antibiotics to destroy disease-causing organisms from without. We never understood that the tree’s own immune ability could be coupled with the stimulation of friendly microbes to defeat disease from within. Join Michael Phillips, author of The Apple Grower and his latest title The Holistic Orchard, for an in-depth look at tree immune systems, holistic alternatives to fungicides, bacterial infections, fungal duff management, soil fertility, and many other topics. If you’re ready to take your orchard to the next level, this is the workshop for you.
Get Your Boot in the Door: Defining, Planning, and Starting Up Your Farm on the Path to Long-Term Success
Friday 9 AM-5 PM
In this highly interactive workshop, we will walk through some of the most common questions asked by new farmers. Learn about the planning steps and first moves in starting to farm, about legal/regulatory requirements, finding land and funding, budgeting and business-plan writing, and where to go for more information on each topic. Our returning panelists, farmers Jamie Edelstein, Wyllie Fox Farm, Donn Hewes and Maryrose Livingston, Northland Sheep Dairy, and Melissa Madden and Garrett Miller, The Good Life Farm, are pleased to present this information and direct you to the proper resources so you can be on your way to starting or improving your new farm. These farmers’ experiences will frame small-group discussions and participatory activities to help you get off thinking about your future, new or growing farm. Participants will be polled prior to the workshop to best tailor the presentations to the needs of the group. Come prepared to ask yourself and our panelists challenging questions about the whys, how’s and whens of starting your farm!
Scaling-up the Northeast Grains System: Linking Farmers, Millers & Bakers
Friday 9 AM-5 PM
This session will travel the organic grains value chain from seed to final consumer product over the course of four panel discussions. Topics will include the past and current research on value-added grains, farmer-miller business models, the miller and baker relationship around product development and local sourcing; and baker education in making local grains work for the product and business model. Participants will hear from experts working on these issues today including: Sam Sherman, Champlain Valley Milling, Inc.; Thor Oechsner, Farmer Ground Flour; Matt Funiciello, Rock Hill Bakehouse; Sharon Burns-Leader, Bread Alone; Peter Endriss, Runner and Stone; Glenda Neff , Farm to Bakery; Elizabeth Dyck, OGRIN; and June Russell, Greenmarket.The day will culminate with roundtable discussions giving participants an opportunity to discuss first-hand the issues pertinent to their role in the grains value chain. Farmers, millers, food processors, grain distributors, and others providing technical assistance will all fi nd this workshop of interest.
The work of two USDA-funded projects will be highlighted throughout the panel discussions. The first, Value-Added Grains for Local and Regional Food Systems, aims to identify varieties of heritage wheat and specialty grain crops (emmer, einkorn, and spelt) adapted to organic management and to optimize their value by developing best management recommendations and investigating processing and marketing options. The second, Farm to Bakery, seeks to foster collaborative business relationships among farmers, millers and bakers through matchmaking as well as flour trials to provide feedback on the baking characteristics of various flours milled with local grains.
