nofa vermont's 32nd annual winter conference...2 to the 32nd annual nofa-vt winter conference!...
TRANSCRIPT
NOFA VERMONT PO BOX 697RICHMOND, VT 05477Return Service Requested
Non-Profit Org.US Postage
PAIDPermit No. 37Richmond, VT
NOFA Vermont's 32nd annual WINTER CONFERENCE
“Growing Outside the Box”February 15 – 17, 2014
at theUniversity of Vermont, Burlington
2
to the 32nd AnnualNOFA-VT Winter Conference!February 15–17, 2014
WELCOME
NOFA Vermont · 802-434-4122 · [email protected] · www.nofavt.org
The NOFA Vermont Winter Conference is a highlight of the winter for Vermont’s farmers, gardeners, homesteaders, and enthusiastic eaters. Please join us – and 1,500 of your fellow local food enthusiasts – for three days of learning, in-spiration, good food and great conversation.
Our conference theme, “Growing Outside the Box,” honors the creative innovations of our farmers and their many partners in processing and retail, who are continuously expanding the ways that Vermont foods can be grown and consumed year-round; the community leaders who work to ensure that everyone can afford and access local, organic foods; and the ways that the “food movement” has grown to encom-pass issues as varied as animal welfare, fair labor, and climate change.
This theme will be embedded through the conference, in our Saturday keynote, Sunday FarmsTED talks, and workshops throughout the weekend.
Use this brochure as a guide, and visit our con-ference website at www.nofavt.org/conference to dig deeper into our event offerings. We look forward to seeing you there!
Kate MaloneyNOFA Vermont Winter Conference Coordinator
Enid Wonnacott NOFA Vermont Executive Director
CONTENTSFeatured Speakers . . . . . . . . . . . . . . . . . . . . . . . . . 1Monday Intensives . . . . . . . . . . . . . . . . . . . . . . . . . 2Weekend Schedule . . . . . . . . . . . . . . . . . . . . . . . . . 3Saturday Evening Events . . . . . . . . . . . . . . . . . . . 3Lunchtime Activities . . . . . . . . . . . . . . . . . . . . . . . . 4Children’s Conference . . . . . . . . . . . . . . . . . . . . . . 5Featured Workshop Tracks. . . . . . . . . . . . . . . . . . 5Workshops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 & 7Weekend Activities . . . . . . . . . . . . . . . . . . . . . 8 & 9Our Exhibitors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Meals & Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Map & Directions . . . . . . . . . . . . . . . . . . . . . . . . . . 11The Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Registration Form . . . . . . . . . . . . . . . . . . . . . . . . . 13Our Sponsors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
1
SATURDAY’S KEYNOTE: MICHAEL ROZYNE Something Bigger. Getting our vision of an organic future BIG enough to cover broad issues is critical, but it’s not the hardest part of our work. Fitting in to some-thing bigger – forging alliances and partnerships outside the organic world so we can tackle those broad issues – that is our hardest work. Can we do it, and how?
Michael Rozyne is executive director of Red Tomato, a non-profit produce “food hub” based in Plainville, MA. He’s been marketing small farm products for three decades, including work on conventional and organic farms in Maine, and as Pur-chaser/Marketer for a regional food distributor in the Northeast.
In 1986, he co-founded fair trade coffee company Equal Exchange, now a lead-ing US fair trade company. Rozyne started Red Tomato in 1996 to bring fair trade principles to farmers in the US and to make local produce available in a grocery store near you.
FEATURED SPEAKERS
SUNDAY’S FEATURED SPEAKERS: FarmsTED TALKS Inspired by the TEDTalks format of brief but excellent presentations on “ideas worth spreading,” we are featuring a series of shorter talks on Sunday highlighting four people who address our conference theme of Growing Outside the Box.
Dorn Cox is an organic grain grower at Tuckaway Farm in Lee, NH; the Director of Green Start, an organization working towards food and fuel security; and co-founder of Farm Hack, an open source community for resilient agriculture.
Dorn will focus on how Farm Hack brings non-farmers into the agricultural innovation process and widens the definition of who is part of the local food system.
Chris Dutton is the Agricultural Programs Director at Vermont Technical College in Randolph. Chris brings his experience as a dairy farmer and veterinarian to educate the next generation of farmers at VTC.
He will talk about how educa-tion can create the best farmers for Vermont by teach-ing the keys to farm independence: science, business skills, and critical thinking.
Helen Whybrow raises pure-bred Icelandic sheep and organic high-bush blueberries with her family at Knoll Farm in Fayston, VT.
During the past growing sea-son, Helen and independent filmmaker Michael Sacca in-terviewed Vermont farmers
about why they choose to be certified organic. Helen will show the resulting short film, Organic Matter, and talk about the organic movement’s potential for growth and influence.
Darlene Wolnik lives in New Orleans, and works as a facili-tator, researcher and analyst for community food systems across the US; she has been working with Vermont’s farm-ers’ markets since 2011.
Darlene will address the ques-tion of bringing more of the
population into the “pop-up tent” of local food systems. How do we invite everyone in while still allowing for the slow but steady growth of small family farms and producers?
2
MONDAY INTENSIVES
Monday, February 17Prices include lunch by Just Delicious Catering.Pre-registration is requested; we cannot guarantee lunch for walk-ins.Visit www.nofavt.org/conference for more details.
COMMERCIAL GROWING OF MEDICINAL HERBS FOR MARKET IN THE NORTHEAST 10am–3pm, Billings Center, UVM $50 members; $65 non-membersInterested in producing herbs on a commercial scale? Join the owners of Zack Woods Herb Farm in an exploration of the entire process from seed selection to sales, including facilities layout and planning, species selection, propaga-tion, growing, harvesting, post-harvest processing, stor-age, value-added processing and marketing.
Presenters: Jeff and Melanie Carpenter have owned and operated Zack Woods Herb Farm, a certified organic me-dicinal herb farm located in Hyde Park, VT, for 14 years. Zack Woods Herb Farm sells organic dried and fresh bulk herbs, herbal teas, and potted medicinal plants through both wholesale and retail accounts.
CHICKEN SOUP FOR THE SOIL: BUILDING NUTRIENT-DENSE SOIL FOR NUTRIENT-DENSE CROPS 10am–3pm, Billings Center, UVM $50 members; $65 non-membersSoils, crops, and livestock are all interrelated and have the potential to add up to a thriving, healthy whole farm system. This workshop will start with strategies for build-ing first class productive soils that produce nutrient-dense crops. Jerry Brunetti will tell us how to do it from the ground up. Jack Lazor and Heather Darby will describe their research work and practical approaches to produc-ing superior quality crops here in Vermont.
Presenters: Jerry Brunetti is the owner of Agri-Dynamics, Inc. in Martins Creek, PA and is a soil and crop consultant for livestock farms and ranches. Jack Lazor is the owner of Butterworks Farm in Westfield, VT and author of The Organic Grain Grower. Heather Darby is a farmer and the Agronomic and Soils Specialist for UVM.
This workshop has been made possible by the Forrest and Frances Lattner Foundation.
ACTION PLANNING FOR FARM RESILIENCE IN A CHANGING CLIMATE 10am–4pm, Billings Center, UVM $50 members; $65 non-membersJoin researchers and extension educators from the Uni-versity of Vermont who are partnering with farmers to develop long-term farm management strategies under weather extremes. The session will include themed “re-silience stations” exploring best management practices, financial planning, and personal care. Bring your farm maps and other information to develop an individualized “climate change resilience action plan.”
Presenters: Joshua Faulkner, UVM Farming and Climate Change Program Coordinator; Kate Westdijk, UVM Food Systems Research Specialist; Sam Smith, Intervale Center Farm Business Specialist; Liz Brownlee, former UVM Field Naturalist Program Masters student; Lindsey Ruhl, Masters student in UVM Plant and Soil Science; and Lynda Prim, Farm Advisor.
This workshop has been made possible by the Vermont Community Foundation and is based on work supported by the UVM Food Systems Spire and several UVM departments.
BEEF BUTCHERY: HINDQUARTERS AND SMOKED SAUSAGES 10am–4pm, ArtsRiot, Burlington, VT $75 members; $90 non-members; pre-registration requiredJoin two of Vermont’s leading butchers to learn about cutting beef and value-added processing. The first half of the day we will breakdown a hindquarter of beef, learning about the different cuts, meat quality, and the dry-aging process. The second half of the day we will be making smoked kielbasa and summer sausage and reviewing the equipment, science, and food safety behind their produc-tion. Space is limited for this hands-on session and pre-registration is required.Presenters: Frank Pace is the butcher at Guild Fine Meats in Burlington. Cole Ward teaches butchering in person and through his video series, The Gourmet Butcher.
3
WEEKEND SCHEDULE7:00–8:00 am Exhibitors’ Fair Set-up
8:00 am Registration & Exhibitors' Fair open; refreshments available
9:00–10:30 am Opening Remarks, Announcements, and Featured Speakers
Saturday: Michael RozyneSunday: FarmsTED Talks
10:45 am–12:00 pm Workshop Session I
12:00–2:00 pm Lunchtime Activities (see page 4)
Lunch: 12:00–2:00 Roundtables & Networking: 1:00–2:00
2:15–3:30 pm Workshop Session II
3:45–5:00 pm Workshop Session III
5:15–7:30 pm Saturday: Mixer with Exhibitors, Seed Swap
5:15-6:15 pm Sunday: Ice Cream Social
NOT READY TO TURN IN YET? Looking for something fun to do after the Exhibitor Mixer?
Instead of hosting a dinner this year, we invite you to
head downtown and enjoy some of our great local restaurants, many of which support NOFA Vermont through our Share the Harvest fundraiser.
We’re also partnering with Vermont Farm Tours to create a special Cocktail Walk, featuring Vermont-made spirits.
Find a list of suggested restaurants and Cocktail Walk ticket information at www.nofavt.org/conference.
3rd ANNUAL NOFA-VT SEED SWAP 5:15–7:30Davis Center, 1st FloorHosted by our friends at High Mowing Organic Seeds, the 3rd Annual NOFA-VT Seed Swap is the perfect place to expand the biodiversity of your farm or garden. Seeds will be available to trade, with a seed expert from High Mowing Organic Seeds on hand to answer any questions.
Please bring your clearly labeled seeds to share. We’ll provide packets to take home your new seeds.
CONFERENCE MIXER WITH THE EXHIBITORS 5:15–7:30Davis Center, 1st and 2nd FloorsWe’re expanding our popular conference gathering this year to give everyone more time to network, mingle, and unwind from a long day of learning.
Enjoy appetizers and wine and beer selections while you chat with friends and exhibitors.
Learn to spin wool, peruse an exhibit of photos, or take part in our community art project (see pg 8), all while
enjoying live music, light appetizers, and drinks. Food for this reception is generously provided by our friends at Sugarsnap Catering. Cash bar.
SATURDAY EVENING EVENTS
4
LUNCH-TIME
ACTIVITIES
ROUNDTABLES & DISCUSSION GROUPS 1:00–2:00 • Davis Center, 4th FloorJoin NOFA staff, presenters, and fellow farmers and gardeners for an open-forum discussion on a topic important to you.
Saturday:• Current Issues in Federal Agriculture
and Food Policy• Grain & Grazing • Mentoring Tomorrow’s Farmers• New Farmer Network Resource Stations• Organic Seeds for Commercial Growers
Sunday:• Current Issues in State
Agriculture and Food Policy• Energizing Farm to College Programs on
Your Campus• Farm Hack & Innovative Tool Development• Pigs & Pasture • VCGN Gathering and Garden Showcase
SOCIAL ACTION ZONE 12:00–2:00 • Davis Center, 4th FloorCome learn about the important work being done by many of Vermont’s most effective advocacy organizations.
Find out how you can get involved today in tackling critical issues – GMO labeling, cli-mate 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!
FILM SCREENINGS 1:00–2:00 • Davis Center, 4th FloorSaturday: Ground Operations: Battlefields to Farm Fields
Follow an ensemble of com-bat men and women who served in Iraq and Afghanistan as they share their truth: Why they joined the military, how the war experienced changed them, what the daunting return to civilian life has been like, how they struggled to find a positive pathway forward, and ultimately, when they found organic farming and pasture-raised livestock to be an answer to a dream.
Their stories are as inspiring as they are pragmatic as the soldiers find their next mission: food security for America. Directed and produced by Dulanie Ellis.
Join us for a film screening with discussion to follow.
Sunday: Lexicon of Sustainability
What do terms like sus-tainable, or grass-fed, or food security really mean?
Believing that “people can’t be expected to live more sustainable lives if they don’t know the most basic terms and principles that de-
fine sustainability,” Douglas Gayeton and Laura Howard-Gayeton have turned their pioneering method of mixing hand-written text with photo collage into a stunning col-lection of short films that mix animation by Pier Giorgio Provenzano with live action interviews with food produc-ers from across the country.
View several short films from this project and discuss with the filmmakers.
5
FEATURED WORKSHOP TRACKS Advanced Commercial
Satu
rday
Better Soils Are Better Business: Research from Vermont Dairy Farms
Getting the Most from Your Harvested Forages
Grazing and Pasture Management: Improving Design and Troubleshooting ProblemsIncome-Positive Poultry: Breed, Feed, and Management Considerations for Layers & Meat Birds
Advanced Commercial
Sund
ay
Efficient Swine Rations from Piglet to AdultUsing High Tunnels and Caterpillars for the Summer CSAUsing High Tunnels and Caterpillars for Fall and Winter Greens Production Wholesale Lettuce and Greens Production
Advanced Commercial workshops are intended for commercial producers who already have experience in the topic area.
UVM Food Systems Solutions
Satu
rday
Better Soils Are Better Business: Research from Vermont Dairy FarmsFood Storage: Technical Tools for Improved Quality and Energy EfficiencyInnovative Practices on Vermont Vegetable and Berry FarmsMilk Quality and Nutrition: From Glass to FarmPractical Produce Safety: Setting up Your Operation for Efficiency, Safety, and Quality
Sun Reducing Food Safety Risks When Washing Vegetables
Vermont Farm Resilience in a Changing Climate
The University of Vermont Food Systems Initiative values research that has direct and positive impacts on the community it serves and beyond. These workshops demonstrate areas in which research will or has tangibly impacted our modern food system.
Community & School Garden Series
Sund
ay
Community Garden Leader Discussion: Strategies for Lasting Gardener EngagementDense Planting Methods for Raised BedsDiverse Fundraising Strategies for Community and School GardensStarting a Community-Based GardenSummer Success with School Gardens & Connecting to the School Year
The Community & School Garden Track is designed for garden leaders and educators with a focus on developing leadership skills, growing food security and expanding local engagement in garden projects.
Presented by the Vermont Community Garden Network, www.vcgn.org.
See all workshops on pages 6 & 7.
We are always excited to welcome the next generation of farmers, gardeners, and food lovers to the conference! Children ages 6-12 may accompany their parents to the main conference or register for the Children’s Conference, held on the UVM campus both days.
Every year, children help NOFA Vermont’s Winter Confer-ence come alive with classes in Circus Yoga, creating origi-nal songs with Chris Dorman, making their own snacks, planting seeds, drying fruit, felting, and more hands-on learning activities.
The children will have the opportunity to work with fabu-lous local artist Bonnie Acker again this year to make Val-entine’s Day cards for a local senior center, work with Bon-nie on the Community Art Project, and practice carding and spinning wool with the Twist O’ Wool Guild spinners.
The full schedule of events is posted online at www.nofavt.org/conference.
The cost of registration is $30/child/day, and space is lim-ited, so please register early.
Lunch is not included in the cost of registration. Children are welcome to join adults for lunch at the children’s price of $10. Of course, you’re also welcome to pack a bag lunch for your kids!
NOFA VERMONT CHILDREN’S CONFERENCE
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HOMESTEADER/GARDENER
Crea
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Biod
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Mich
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for F
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dapt
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Shru
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Lee R
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COMMERCIAL CROPS
A Bi
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tens
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arke
t Gar
den:
Using
Inte
nsive
Plan
ting
to M
axim
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Jean
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Fo
od St
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chnic
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r Im
prov
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d Ene
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Chris
Calla
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In
nova
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Farm
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rn G
rubin
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Old
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Eric
Sidem
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spbe
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o Pos
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t Han
dling
Adam
Hau
sman
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COMMERCIAL BIZ & MARKETING
Crea
ting a
Value
-Add
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od Bu
sines
s in V
erm
ont
Joe B
uley,
Robin
Mor
ris,&
Dor
i Ros
s
Esse
ntial
Onli
ne To
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r Far
m an
d Foo
d Ven
ture
s Am
anda
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, Hea
ther
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Rob F
ish, &
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rd W
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lysis
Tools
fo
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fitab
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Richa
rd W
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Inno
vativ
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d Fina
ncing
Mec
hanis
ms:
New
and N
ovel
Appr
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es To
Cons
ider
Mike
Ghia
& B
en W
ater
man
Orga
nic Ce
rtific
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: Is It
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t For
Your
Busin
ess?
5-fa
rmer
pane
l
Pr
actic
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ety:
Setti
ng up
Your
Ope
ratio
n fo
r Effi
cienc
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fety,
and Q
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Nick
erso
n & fa
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pr
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prov
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hoot
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rah F
lack &
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com
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kwalt
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dward
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Mi
chae
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& far
mer
pane
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How
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r BTV
Join
the F
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Here
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O La
belin
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ton,
Dave
Roge
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& An
drea
Stan
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of Le
arnin
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he La
nd: G
ettin
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bout
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ricult
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nd Fo
od Sy
stem
s Edu
catio
nJu
anita
Burch
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& Li
z Ken
ton
Soil a
nd W
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: The
Hist
ory a
nd Fu
ture
of
Tops
oilAb
e Coll
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LOCALVORE
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uildin
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Usin
g a W
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M
axim
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cienc
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Flav
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hard
Misc
ovich
M
ilk Q
ualit
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Nut
rition
: Fro
m G
lass t
o Far
m
John
Bar
low &
Jana
Kraf
t
Scale
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tion:
Rura
l Ver
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t’s Ca
mpa
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for R
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Brist
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en Cr
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Robb
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or Su
cces
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bs, &
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WO
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Beek
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men
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yth o
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lity?
Kirk W
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lf-Su
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ving
Mela
nie H
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& Ka
tie Tr
aub
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Plan
ting M
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r Rais
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Tim Ki
ng &
Mar
key R
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Enha
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Pollin
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Popu
lation
s for
Farm
s and
Gar
dens
John
& N
ancy
Hay
den
Indo
or G
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Seed
to Sa
lad in
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n Day
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ter B
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Poult
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and B
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Soil C
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Q&A
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St
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mm
unity
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nRo
bin Bu
rnet
t, Su
san M
unkr
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& Lib
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Succ
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it Gr
owing
on A
ny Ve
rmon
t Hills
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David
Fried
COMMERCIAL CROPS
Susta
inable
Bod
ies, S
usta
inable
Farm
ing: E
rgon
omic
Solut
ions T
hat W
ill Re
volut
ionize
Your
Farm
Jane
t Car
scad
den &
S'ra
Des
antis
U
sing H
igh Tu
nnels
and C
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pillar
s for
Sum
mer
CSAs
Ted B
lomgr
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U
sing H
igh Tu
nnels
and C
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pillar
s for
Fall
and W
inter
Gre
ens P
rodu
ction
Te
d Blom
gren
Vege
table
Prod
uctio
n Plan
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or Ec
ologic
al an
d Ec
onom
ic Effi
cienc
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Kenn
eth M
ulder
& fa
rmer
pres
ente
r TB
A
Ve
rmon
t Far
m Re
silien
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a Ch
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Step
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Hur
ley, E
ric N
oel, J
ane
Sore
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, & Ka
te W
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W
holes
ale Le
ttuce
and G
reen
s Pro
ducti
onPa
ul Ha
rlow
COMMERCIAL BIZ & MARKETING
Farm
Labo
r: St
rate
gies f
or Su
cces
s with
Your
Emplo
yees
&
Appr
entic
esM
ary P
eabo
dy &
Farm
er Pa
nel
Finan
cing Y
our D
ream
Farm
Sam
Buck
ley, S
arah
Isha
m, D
avid
Lane
, & St
eve P
addo
ck
Mar
ket R
esea
rch: H
ow to
Asse
ss Op
portu
nities
Rosa
lie W
ilson
Re
ducin
g Foo
d Saf
ety R
isks W
hen W
ashin
g Ve
geta
bles
Lynn
Blev
ins &
Vern
Gru
binge
r
Re-S
trate
gizing
for S
ucce
ss: W
hen a
nd H
ow to
Chan
ge
Your
Busin
ess M
odel
Danie
lle A
llen,
Mag
gie D
onin,
Lin
dsay
Har
ris, &
Bruc
e Hen
nessy
COMMERCIAL LIVESTOCK
Duck
s: Ra
ising
and P
roce
ssing
for a
Com
mer
cial M
arke
tRy
an W
ilson
Effi
cient
Swine
Ratio
ns fr
om Pi
glet t
o Adu
ltJe
ff M
atto
ck
Star
ting a
n Anim
al Po
were
d Far
mTim
Biell
o
Tips a
nd Te
chniq
ues F
or Ru
nning
a Su
cces
sful M
icro-
Dairy
Kalyn
Cam
pbell
& H
enry
Cam
mac
k
Wint
er La
mbin
g Pro
cedu
re
David
Kenn
ard
POLICY & COMMUNITY
Co
mm
unity
Gar
den L
eade
r Disc
ussio
n: St
rate
gies f
or
Lasti
ng G
arde
ner E
ngag
emen
tDa
niel H
oviss
, Sar
ah Si
ncer
beau
x, &
othe
r gar
den p
artn
er TB
A
Crea
tive C
omm
unity
Prog
ram
s to I
ncre
ase F
ood A
cces
s Er
in Bu
ckwa
lter, K
aren
Fre
uden
berg
er, Je
ssie M
azar,
&
Eliza
bieth
Ther
iault
D
iverse
Fund
raisi
ng St
rate
gies f
or Co
mm
unity
and
Scho
ol Ga
rden
sBa
rt W
estd
ijk, J
ess H
yman
, &
othe
r VCG
N pa
rtner
TBA
Glea
ning:
Com
mun
ity-B
ased
Man
agem
ent o
f Far
m-F
resh
Su
rplus
Th
eres
a Sno
w
Inde
pend
ent G
roce
rs: Th
e New
Fron
tier f
or Lo
cal F
ood?
Joe B
osse
n, Er
ica Ca
mpb
ell, J
im
Harri
son,
& Er
in Ro
che
Star
ting a
nd En
ergiz
ing Fa
rm to
Scho
ol in
Your
Co
mm
unity
Etha
n Bod
in, A
bbie
Nelso
n,
& Ric
hard
Ber
kfield
Su
mm
er Su
cces
s with
Scho
ol Ga
rden
s and
Conn
ectin
g to
the S
choo
l Yea
r
Chris
tine G
atti-
Palan
ce, Ir
ene
Cana
ris, G
ia Ne
swald
, & A
lexan
dra
Sanc
hez
Youn
g Far
mer
s Unit
e: Or
ganiz
ing fo
r Coll
ectiv
e Suc
cess
and H
ow Yo
u Can
Join!
Soph
ie Ac
koff
LOCALVORE
Cows
, Clim
ate a
nd W
hy G
razin
g Mat
ters
Abe C
ollins
& Ju
dith S
chwa
rtz
Ecolo
gical
Med
icine
: Main
taini
ng H
ealth
and T
reat
ing
Dise
ase T
hrou
gh St
ewar
dship
of Yo
ur In
tern
al Bi
ome
Kenz
ie &
Mika
yla M
cDon
ald
Intro
ducti
on to
Small
-Bat
ch Ve
geta
ble Fe
rmen
tatio
nAn
drea
Ches
man
SUND
AY W
ORKS
HOPS
SATU
RDAY
WOR
KSHO
PS
WO
RK
SHO
PPR
ESEN
TER
/S
HOMESTEADER/GARDENER
Crea
ting a
Biod
iverse
Gar
den
Wen
dy Su
e Har
per
Deve
loping
a Pr
ofita
ble an
d Enjo
yable
Suga
ring
Oper
ation
Mich
ael F
arre
l
Ever
ythin
g You
Nee
d to K
now
Abou
t Pas
ture
d Mea
t Ra
bbits
Colen
e Ree
d
Getti
ng St
arte
d With
Gra
insJa
ck La
zor
Grap
e Exp
ecta
tions
: Eve
ryth
ing Fr
om Ch
oosin
g Var
ieties
to
Eatin
g the
Ber
ries
Lee R
eich
Hard
y Org
anic
Nuts
for F
arm
s and
Yard
s Ke
ith M
orris
Hom
este
ad an
d Far
m Re
silien
cy: A
dapt
ive La
nd an
d In
frastr
uctu
re Sy
stem
s for
a Ch
angin
g Wor
ldBe
n Falk
How
to Ea
t Foo
d Fro
m Yo
ur G
arde
n Eve
ry D
ay of
the Y
ear
Henr
y Hom
eyer
Prun
ing Fr
uit Tr
ees,
Shru
bs, a
nd V
ines
Lee R
eich
COMMERCIAL CROPS
A Bi
o-In
tens
ive M
arke
t Gar
den:
Using
Inte
nsive
Plan
ting
to M
axim
ize Pr
oduc
tion
Jean
-Mar
tin Fo
rtier
Fo
od St
orag
e: Te
chnic
al To
ols fo
r Im
prov
ed Q
ualit
y an
d Ene
rgy E
fficie
ncy
Chris
Calla
han
In
nova
tive P
racti
ces o
n Ver
mon
t Veg
etab
le an
d Ber
ry
Farm
sVe
rn G
rubin
ger
N, P,
& K
in th
e Con
text
of Ec
ologic
al So
il Man
agem
ent
Fred M
agdo
ff
New
Pest,
Old
Pests
, and
Man
agem
ent P
racti
ces f
or th
e Co
mm
ercia
l Gro
wer
Eric
Sidem
an
Orga
nic Ra
spbe
rry Pr
oduc
tion F
rom
Plan
ting t
o Pos
t-Ha
rves
t Han
dling
Adam
Hau
sman
n
COMMERCIAL BIZ & MARKETING
Crea
ting a
Value
-Add
ed Fo
od Bu
sines
s in V
erm
ont
Joe B
uley,
Robin
Mor
ris,&
Dor
i Ros
s
Esse
ntial
Onli
ne To
ols fo
r Far
m an
d Foo
d Ven
ture
s Am
anda
And
rews
, Hea
ther
Dar
by,
Rob F
ish, &
Eric
Roze
ndaa
l
Farm
er Fr
iendly
Budg
ets M
ade S
imple
Richa
rd W
iswall
Farm
ing Sm
arte
r, Not
Har
der:
Plann
ing an
d Ana
lysis
Tools
fo
r Pro
fitab
ility
Richa
rd W
iswall
Inno
vativ
e Lan
d Fina
ncing
Mec
hanis
ms:
New
and N
ovel
Appr
oach
es To
Cons
ider
Mike
Ghia
& B
en W
ater
man
Orga
nic Ce
rtific
ation
: Is It
Righ
t For
Your
Busin
ess?
5-fa
rmer
pane
l
Pr
actic
al Pr
oduc
e Saf
ety:
Setti
ng up
Your
Ope
ratio
n fo
r Effi
cienc
y, Sa
fety,
and Q
ualit
yGi
nger
Nick
erso
n & fa
rmer
pr
esen
ter T
BACOMMERCIAL LIVESTOCK
Bet
ter S
oils A
re B
ette
r Bus
iness:
Rese
arch
from
Ve
rmon
t Dair
y Far
ms
Bren
t Beid
ler, G
uy Ch
oinier
e, He
athe
r Dar
by, &
Jack
Lazo
r
Cow
& Ca
lf Hea
lth To
day f
or To
mor
row’
s Pro
ducti
onAm
y Bar
tholo
mew
G
ettin
g the
Mos
t fro
m Yo
ur H
arve
sted F
orag
esSe
th G
arde
ner, D
an H
udso
n, &
Mike
Th
resh
er
G
razin
g and
Pastu
re M
anag
emen
t: Im
prov
ing D
esign
an
d Tro
ubles
hoot
ing Pr
oblem
sSa
rah F
lack &
Ada
m W
ilson
In
com
e Pos
itive
Poult
ry: B
reed
, Fee
d, an
d M
anag
emen
t Con
sider
ation
s for
Laye
rs &
Mea
t Bird
sJe
ff M
atto
ck
POLICY & COMMUNITY
Crea
ting a
Fair
Farm
: Wha
t Doe
s Foo
d Jus
tice M
ean a
nd
Why
Do W
e Nee
d it i
n Ver
mon
t?Eli
zabe
th H
ende
rson &
Bren
dan
O'Ne
il
Farm
ers,
Wha
t’s in
it fo
r You
? Who
lesale
and I
nstit
ution
al M
arke
tsEri
n Buc
kwalt
er, La
ura E
dward
s-Orr,
Mi
chae
l Roz
yne,
& far
mer
pane
l TBA
How
Can T
echn
ology
Help
Verm
ont's
Food
Syste
m?Co
de fo
r BTV
Join
the F
ight!
Here
's Ho
w W
e Pas
s GM
O La
belin
g THI
S YE
ARCa
t Bux
ton,
Dave
Roge
rs, Fa
lko
Schil
ling,
& An
drea
Stan
der
Love
of Le
arnin
g on t
he La
nd: G
ettin
g Exc
ited a
bout
Ag
ricult
ure a
nd Fo
od Sy
stem
s Edu
catio
nJu
anita
Burch
-Clay
& Li
z Ken
ton
Soil a
nd W
ater
Indiv
isible
: The
Hist
ory a
nd Fu
ture
of
Tops
oilAb
e Coll
ins
LOCALVORE
Fire a
nd Sn
ow: B
uildin
g and
Usin
g a W
ood-
Fired
Ove
n for
M
axim
um Effi
cienc
y and
Flav
orRic
hard
Misc
ovich
M
ilk Q
ualit
y and
Nut
rition
: Fro
m G
lass t
o Far
m
John
Bar
low &
Jana
Kraf
t
Scale
-App
ropr
iate R
egula
tion:
Rura
l Ver
mon
t’s Ca
mpa
ign
for R
aw M
ilkAs
hlyn
Brist
le, B
en Cr
ocke
tt, &
Robb
Kid
d
Unstr
ess f
or Su
cces
s with
Food
, Her
bs, &
Ener
gy M
edici
neM
arie
Frohli
ch
Why
We S
oak G
rains
and B
eans
: A Tr
aditi
onal
Food
s Pe
rspec
tive
Caro
line H
oman
Wild
Mus
hroo
m Fo
ragin
g: Fin
e Dini
ng, F
uncti
onal
Food
an
d Med
icina
l Too
l Che
stGr
eg M
arley
WO
RK
SHO
PPR
ESEN
TER
/S
HOMESTEADER/GARDENER
Beek
eepin
g With
out T
reat
men
ts: M
yth o
r Rea
lity?
Kirk W
ebste
r
Build
ing Se
lf-Su
fficie
ncy w
ith Se
ed Sa
ving
Mela
nie H
erna
ndez
& Ka
tie Tr
aub
D
ense
Plan
ting M
etho
ds fo
r Rais
ed B
eds
Tim Ki
ng &
Mar
key R
ead
Enha
ncing
Pollin
ator
Popu
lation
s for
Farm
s and
Gar
dens
John
& N
ancy
Hay
den
Indo
or G
arde
ning:
Seed
to Sa
lad in
Seve
n Day
sPe
ter B
urke
Poult
ry Br
eeds
and B
rood
er Se
t Up f
or th
e Bac
kyar
d Pr
oduc
erBa
y Ham
mon
d
Soil C
hem
istry
Q&A
Wen
dy Su
e Har
per
St
artin
g a Co
mm
unity
-Bas
ed G
arde
nRo
bin Bu
rnet
t, Su
san M
unkr
es,
& Lib
by W
eilan
d
Succ
essfu
l Fru
it Gr
owing
on A
ny Ve
rmon
t Hills
ide
David
Fried
COMMERCIAL CROPS
Susta
inable
Bod
ies, S
usta
inable
Farm
ing: E
rgon
omic
Solut
ions T
hat W
ill Re
volut
ionize
Your
Farm
Jane
t Car
scad
den &
S'ra
Des
antis
U
sing H
igh Tu
nnels
and C
ater
pillar
s for
Sum
mer
CSAs
Ted B
lomgr
en
U
sing H
igh Tu
nnels
and C
ater
pillar
s for
Fall
and W
inter
Gre
ens P
rodu
ction
Te
d Blom
gren
Vege
table
Prod
uctio
n Plan
ning f
or Ec
ologic
al an
d Ec
onom
ic Effi
cienc
ies
Kenn
eth M
ulder
& fa
rmer
pres
ente
r TB
A
Ve
rmon
t Far
m Re
silien
ce in
a Ch
angin
g Clim
ate
Step
hanie
Hur
ley, E
ric N
oel, J
ane
Sore
nson
, & Ka
te W
estd
ijk
W
holes
ale Le
ttuce
and G
reen
s Pro
ducti
onPa
ul Ha
rlow
COMMERCIAL BIZ & MARKETING
Farm
Labo
r: St
rate
gies f
or Su
cces
s with
Your
Emplo
yees
&
Appr
entic
esM
ary P
eabo
dy &
Farm
er Pa
nel
Finan
cing Y
our D
ream
Farm
Sam
Buck
ley, S
arah
Isha
m, D
avid
Lane
, & St
eve P
addo
ck
Mar
ket R
esea
rch: H
ow to
Asse
ss Op
portu
nities
Rosa
lie W
ilson
Re
ducin
g Foo
d Saf
ety R
isks W
hen W
ashin
g Ve
geta
bles
Lynn
Blev
ins &
Vern
Gru
binge
r
Re-S
trate
gizing
for S
ucce
ss: W
hen a
nd H
ow to
Chan
ge
Your
Busin
ess M
odel
Danie
lle A
llen,
Mag
gie D
onin,
Lin
dsay
Har
ris, &
Bruc
e Hen
nessy
COMMERCIAL LIVESTOCK
Duck
s: Ra
ising
and P
roce
ssing
for a
Com
mer
cial M
arke
tRy
an W
ilson
Effi
cient
Swine
Ratio
ns fr
om Pi
glet t
o Adu
ltJe
ff M
atto
ck
Star
ting a
n Anim
al Po
were
d Far
mTim
Biell
o
Tips a
nd Te
chniq
ues F
or Ru
nning
a Su
cces
sful M
icro-
Dairy
Kalyn
Cam
pbell
& H
enry
Cam
mac
k
Wint
er La
mbin
g Pro
cedu
re
David
Kenn
ard
POLICY & COMMUNITY
Co
mm
unity
Gar
den L
eade
r Disc
ussio
n: St
rate
gies f
or
Lasti
ng G
arde
ner E
ngag
emen
tDa
niel H
oviss
, Sar
ah Si
ncer
beau
x, &
othe
r gar
den p
artn
er TB
A
Crea
tive C
omm
unity
Prog
ram
s to I
ncre
ase F
ood A
cces
s Er
in Bu
ckwa
lter, K
aren
Fre
uden
berg
er, Je
ssie M
azar,
&
Eliza
bieth
Ther
iault
D
iverse
Fund
raisi
ng St
rate
gies f
or Co
mm
unity
and
Scho
ol Ga
rden
sBa
rt W
estd
ijk, J
ess H
yman
, &
othe
r VCG
N pa
rtner
TBA
Glea
ning:
Com
mun
ity-B
ased
Man
agem
ent o
f Far
m-F
resh
Su
rplus
Th
eres
a Sno
w
Inde
pend
ent G
roce
rs: Th
e New
Fron
tier f
or Lo
cal F
ood?
Joe B
osse
n, Er
ica Ca
mpb
ell, J
im
Harri
son,
& Er
in Ro
che
Star
ting a
nd En
ergiz
ing Fa
rm to
Scho
ol in
Your
Co
mm
unity
Etha
n Bod
in, A
bbie
Nelso
n,
& Ric
hard
Ber
kfield
Su
mm
er Su
cces
s with
Scho
ol Ga
rden
s and
Conn
ectin
g to
the S
choo
l Yea
r
Chris
tine G
atti-
Palan
ce, Ir
ene
Cana
ris, G
ia Ne
swald
, & A
lexan
dra
Sanc
hez
Youn
g Far
mer
s Unit
e: Or
ganiz
ing fo
r Coll
ectiv
e Suc
cess
and H
ow Yo
u Can
Join!
Soph
ie Ac
koff
LOCALVORE
Cows
, Clim
ate a
nd W
hy G
razin
g Mat
ters
Abe C
ollins
& Ju
dith S
chwa
rtz
Ecolo
gical
Med
icine
: Main
taini
ng H
ealth
and T
reat
ing
Dise
ase T
hrou
gh St
ewar
dship
of Yo
ur In
tern
al Bi
ome
Kenz
ie &
Mika
yla M
cDon
ald
Intro
ducti
on to
Small
-Bat
ch Ve
geta
ble Fe
rmen
tatio
nAn
drea
Ches
man
7
Feat
ured
Tra
cks:
Adv
ance
d Com
mer
cial
UVM
Food
Syste
ms S
olutio
ns
Com
mun
ity &
Scho
ol Ga
rden
Serie
s
See p
age 5
for m
ore i
nfor
mat
ion ab
out o
ur fe
atur
ed tr
acks
.
Wor
ksho
p sc
hedu
le s
ubje
ct to
cha
nge;
vis
it W
WW
.NO
FAV
T.O
RG/C
ON
FERE
NCE
for w
orks
hop
desc
riptio
ns, s
essi
on
info
rmat
ion,
and
the
mos
t up-
to-d
ate
listin
g.
8
WEEKEND ACTIVITIES
SOCIAL NETWORKING Join the conversation on social media with the hashtag #nofavtWC!
You can tag us on Twitter at @NOFAVT and on Facebook with @NOFA-VT.
FOOD SYSTEMS HACK-A-THON Code for BTV, a Code for America Brigade, is or-ganizing a food systems hack-a-thon at the confer-ence. The hackathon will bring together software developers, designers, makers, and others to build software/hardware prototypes.
Code for BTV will facilitate a workshop on Saturday morning between food systems domain ex-perts and technologists to kick off the two-day hackathon.
“How Can Technology Help Vermont’s Food System?” will give hack-a-thon par-ticipants an opportunity to discover what problems organic enthusiasts, farm-ers, gardeners, and con-sumers face while trying to develop an economically viable and ecologically sound Vermont food sys-tem. Conference attend-ees will be welcome to actively participate in this workshop.
Sponsored by UVM Depart-ment of Research.
COMMUNITY ART PROJECT Join local artist Bonnie Acker to create carrots and cows, farmers and fields for large, brilliantly-colored paper col-lage panels. All ages will be celebrated, and you don’t have to consider yourself an artist!
There will be a place for everyone to share scissors, paper, glue and dreams of a Vermont – and a world – where wonderful food is enjoyed by all.
Photo of Jake Guest, part of Plowing Old Ground, by John Nopper.
PLOWING OLD GROUND: VERMONT’S ORGANIC FARMING PIONEERS PHOTOGRAPHY EXHIBIT
“History is made of stories, lost to time unless they are told. The stories here are from Vermont’s early organic farmers, who helped build an industry and a culture from scratch. Theirs are important stories that ‘Vermont’s Organic Farming Pioneers’ tells through photographs and text.“
Be sure to make time to view this exhibit of stunning photos and stories from Susan Harlow and John Nopper, featuring some of NOFA Vermont’s original members!
Some of these veteran farmers are even giving workshops over the weekend, passing along their hard-earned knowledge to the next generation of organic farmers.
BUDDY BADGES Back for a second year!
Look for the number on the name badge you re-ceive at registration, find the other conference at-tendee with the matching number, and dash off to the registration area for a pair of matching prizes!
This year, choose from a number of “interest icons” to add to your badge & help you start conversa-tions with like-minded folks.
9
EXHIBITORS’ FAIR Saturday, 8:00am–7:30pm & Sunday 8:00am–4:00pmDavis Center, 2nd FloorWith books, tools, and crafts for sale, along with infor-mation and materials from agricultural businesses and conference sponsors, the Exhibitors’ Fair is the place to be when not in a workshop. (Note: most exhibitors can-not accept credit cards. An ATM is available on the first floor of the Davis Center.)
NEW FARMER COACHING Saturday & Sunday 8:00–2:00 • Davis CenterAre you a new or aspiring farmer looking for land, capital, skill development or business planning advice?
Attend a one-on-one coaching session with a Vermont New Farmer Project consultant to identify steps you can take to meet your priorities.
Space is limited; please visit www.nofavt.org/conference to sign up before the conference.The VT New Farmer Project is a collaboration between UVM Extension, NOFA-VT, the Intervale Center, Vital Communities, RAFFL, & AALV, with funding from the USDA Beginning Farmer & Rancher Development Program.
WEEKEND ACTIVITIES
CONT’D
*As of 12/11/13; visit www.nofavt.org/conference for a current list.
AREA 1 • ADAK Farm Systems• Ben & Jerry’s Foundation• Catamount Solar• Chelsea Green• City Market, Onion River
Co-op• Efficiency Vermont• eOrganic/NWCS• The Fertrell Company• Green Mountain College• High Mowing Organic
Seeds• Johnny’s Selected Seeds• NE SARE• Organic Valley/CROPP• Resource Management, Inc.• Sodexo• SQM Organic/Allganic• Stonyfield Farm, Inc.
• Two Bad Cats, LLC• USDA Risk Management
Agency• UVM Center for
Sustainable Agriculture• UVM College of
Agriculture & Life Sciences, Department of Plant & Soil Science
• UVM Food Systems Spire• Vermont Agency of
Agriculture• Vermont Community
Garden Network• Vermont Farm Bureau• Vermont Farm to Plate• Vermont New Farmer
Project• Vermont Soap Company• Vermont Tech Institute
for Applied Agriculture & Food Systems
• Vermont Technical College
• Wellscroft Fence Systems• Yankee Farm Credit
AREA 2 • American Microdairies• Cooperative Fund of New
England• Elmore Roots• FEDCO• Gardener’s Supply• Goddard College• Grow Compost of
Vermont• Highfields Center for
Composting• Howland Tools
• Intervale Center• Neighboring Food Co-op
Association• Rural Vermont• Shelburne Farms• Singing Spindle Spinnery• Urban Moonshine• USDA NASS New England• USDA NRCS• VBSR Vermont Intern
Program• Vermont Agricultural
Credit Corporation • Vermont Beekeeping
Supply • Vermont Coffee
Company• Vermont Farm Viability
Program• Vermont Foodbank
OUR EXHIBITORS
WOOL SPINNING Saturday & Sunday Davis Center Join Twist o’ Wool Spin-ning Guild for demon-strations and hands-on yarn-spinning!
Photo by Elixabeth Ferry
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SNACKS AND REFRESHMENTS Davis Center, 2nd FloorFree to conference attendeesOur hospitality table is stocked with snacks from local food producers, cider, and tea. Coffee will be available by dona-tion from Vermont Coffee Company.
LUNCH Davis Center, 4th Floor$15/adult; $10/child 6-12; free for children under sixThe UVM Sodexo team will be offering locally-sourced buffet lunches on Saturday and Sunday. Buffet meals will include your choice of entrée, salads, and dessert. Vege-tarian, gluten-free and dairy-free options will be available.
Lunches do sell out! The number of meals we can serve is limited; we strongly recommend purchasing a lunch when you pre-register. Other options to eat on campus are lim-ited, especially Sunday. You are also welcome to bring a bagged lunch with you and join us in the dining room!
Lunch for Monday Intensives will be provided by Just Delicious Catering, prepared by Chef Jason Clark from Applecheek Farm in Hyde Park, VT, specializing in local and organic food catering.
Please note any food restrictions or allergies on your reg-istration form.
SATURDAY MIXER WITH THE EXHIBITORS Saturday, 5:15-7:30 • Davis Center, 1st & 2nd FloorsFree to conference attendeesJoin us for an expanded conference social gathering and finish those conversations you started in workshops or at lunch.
The Mixer will feature appetizers provided Sugarsnap Catering and a cash bar. See page 3 and www.nofavt.org/conference for more details.
SUNDAY ICE CREAM SOCIAL Sunday, 5:15 • Davis Center, 1st Floor Free to conference attendeesThanks to the generosity our friends at Strafford Organic Creamery, the Sunday Ice Cream Social is one of our best-loved conference traditions. Join us for fun, laughter and dessert!
THANKS TO OUR FOOD SPONSORS! Our delicious snacks and meals would not be possible without the generous support of local farms and busi-nesses. We thank them for their support!
Would you like to support our local meals and snacks with a donation of food?
Contact us at [email protected]!
MEALS & FOOD
There’s no better way to connect with your fellow conference-goers than over a delicious meal. Join us for snacks and lunch each day, appetizers at the Exhibitors’ Fair Mixer, and our famous ice cream social on Sunday!
photo by Gabrielle Kam
merer
11
MAP & DIRECTIONS
Please visit www.nofavt.org/conference for more details and directions.
The 2014 Winter Conference will take place at the University of Vermont campus in Burlington, VT. The Davis Center will serve as the main hub, with workshops in nearby classrooms. Parking in the Jeffords and Given lots is free, ample, and within walking distance to the Davis Center.
Monday intensives will take place in the Billings Center, also on the University of Vermont campus in Burlington, except for Beef Butchery, which will take place at ArtsRiot in downtown Burlington.
Please visit www.nofavt.org/conference for more details and directions.
To park from I-89, bear right onto East Ave.
To Route 7, waterfront, & downtown
To workshops and Monday Intensives
En
tran
ce to
D
avis
Cen
ter
Pedestrian pathway
Jeffords LotGiven Lot
Davis
Cent
er
TO PARK AT THE UNIVERSITY OF VERMONT: From I-89 North or South: Take Exit 14W. Pro-ceed west on Route 2 (Williston Road, which becomes Main Street), bearing right onto East Avenue after the Sheraton hotel. Take the next left onto Carrigan Drive and follow signs to parking lots.
From Route 7 & downtown: Turn onto Main Street (Route 2 East), and proceed uphill to a right turn on Spear Street. Immediately merge left. Get into the center lane to cross Route 2/Main Street. You are now on East Avenue. Take the next left onto Carrigan Drive and follow signs to parking lots.
GPS Location: 63 Carrigan Drive, Burlington, VT
To park from Route 7 &
downtown, turn right on Spear Street & follow curve to cross
Route 2.
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LOCATION The Winter Conference will take place at the University of Vermont campus in Burlington, VT.
See page 11 for more details and directions.
LODGING & RIDES Make a weekend out of the conference!
Rooms are available for conference attendees at Best Western and Doubletree.
The Best Western rate of $81.00/night is available until February 1st. Call 800-371-1125 and refer to group num-ber 407505 for the NOFA-VT conference rate.
The Doubletree rate of $99/night is available until January 15th. Visit www.nofavt.org/conference for a link to their online reservation form.
If you live in the greater Burlington area and would be willing to host conference-goers over the weekend, please visit our homeshare blog at www.nofavt.org/conference. Please note: we offer this homeshare blog as a service to our conference attendees and take no responsibil-ity for its content.
To coordinate ridesharing, please visit www.ridebuzz.org and search for "NOFA" under "Group Rideshare."
VOLUNTEERING Interested in volunteering at the Winter Conference? It’s a great way to participate more fully in the conference, and save money on your registration, too!
A two-hour volunteer shift earns you a $15 discount and the satisfaction of helping the conference run smoothly. Limit two shifts per attendee.
If you’d like to sign up, please contact Barbara or Becca at the NOFA Vermont office at 802-434-4122 or [email protected] prior to February 4th. You must confirm a volunteer position with the office before taking the volunteer discount.
SCHOLARSHIPS Though attendance numbers rise and conference-related expenses increase, NOFA Vermont makes every effort to keep rates affordable, in part through two scholarship programs (limit one/attendee):
1. Beginning Farmer Scholarship, for farmers with up to 10 years of experience, is supported by the Beginning Farmer and Rancher Development Pro-gram of the National Institute of Food and Agricul-ture, USDA, Grant #2011-30510.
2. NOFA General Winter Conference Scholarship is available to NOFA Vermont members, and is sup-ported through donations from members and conference attendees.
For details about eligibility, what each scholarship pro-vides, and to complete an application, please visit www.nofavt.org/conference or call the NOFA-VT office for more information. Scholarships do not cover the cost of meals.
Scholarship application deadline: January 24, 2014.
If you are able, please help us make the conference ac-cessible to members who could not otherwise afford to attend with a contribution to the scholarship fund. Your donation is tax-deductible and can included when you register for the conference.
REGISTRATION REFUNDS We appreciate your support of our annual Winter Confer-ence! If plans change and you are unable to attend the conference after you have registered, NOFA-VT will re-imburse 75% of your registration cost until February 4th. Any refund requests after the 4th will receive a 50% reim-bursement, less the cost of meals and credit card fees. All refund requests must be made in writing. Refund checks will be mailed two weeks after the conference.
QUESTIONS? Contact us at 802-434-4122 or [email protected]
REGISTRATIONREGISTER EARLY AND SAVE! USE THE ATTACHED FORM OR REGISTER ONLINE BY FEBRUARY 4th AND SAVE $20 OFF THE WALK-IN PRICE. NOFA members receive an additional discount—use the registration form to become a member and attend at the lower rate.
Please check in at the Davis Center prior to attending workshops.
THE DETAILS
REGISTRATION FORM 1 [OR REGISTER ONLINE AT WWW.NOFAVT.ORG]
Name (1): Name (2):
Farm/Business:
Address: Email:
City/State/Zip: Phone:
Child Name & Age (1): Child Name & Age (2):
Adult 1 Member Non-member Lunch Saturday $65 $80 $15
Sunday $65 $80 $15
Monday Intensives:
Commercial Herb Growing $50 $65 included
Beef Butchery $75 $90 included
Chicken Soup for the Soil $50 $65 included
Farm Resilience $50 $65 included
TOTAL for Adult 1: $
Children’s Conference Child 1 Lunch Child 2 LunchSaturday $30 $10 $30 $10
Sunday $30 $10 $30 $10
TOTAL for Children: $
2 MEMBERSHIPBecome a member today and register at the discounted rate!
Your membership supports NOFA Vermont’s year-round programming and entitles you to a host of benefits - visit www.nofavt.org/join to learn more.Not sure if you're a member? Call the office at (802) 434-4122.
New Renewing I am already a member
Membership name:
Sustainer - $250 Sponsor - $100 Business - $50 Farm/Family - $40
Individual - $30 VT Basic - $20 (VT Basic does not include The Natural Farmer)
Please make checks payable to NOFA Vermont and mail to: NOFA Winter Conference • PO Box 697, Richmond, VT 05477
To register additional attendees, please copy or download another form. Clip and mail by February 4 and save $20 off walk-in rates.
1 REGISTRATION & FEESWalk-in registration rates will increase by $20 per person per day.
Pre-registration must be postmarked or take place online by February 4. After that, please register on-site (walk-ins welcome). Please note: you will not receive confirmation of this registration. Additional information will be mailed to Children's Conference registrants.
3PAYMENTAdd the totals for each section here.
Please note that no discounts are applicable to Children's Conference registration.
Adult 1 Total $Adult 2 Total $
Children's Conference Total $NOFA Vermont Membership $
Contribution to Scholarship Fund $
Subtotal: $Volunteer Discount
(Please contact the office before taking a volunteer discount. Subtract $15 for 2 hours) -$
Farmer Discount (Available through pre-registration and for adults
only. Subtract $5 per adult, maximum $10 per farm) -$
Total enclosed: $
If you are purchasing lunch, please note any dietary restrictions:
Register online! Snap the QR code or visit www.nofavt.org/conference
to register securely on-line; pay by credit card or mail a check.
Adult 2 Member Non-member Lunch Saturday $65 $80 $15
Sunday $65 $80 $15
Monday Intensives:
Commercial Herb Growing $50 $65 included
Beef Butchery $75 $90 included
Chicken Soup for the Soil $50 $65 included
Farm Resilience $50 $65 included
TOTAL for Adult 2: $
THANKS TO OUR SPONSORS!PATRONS
FOOD SYSTEMS SPIRE
BENEFACTORS
Forrest and Frances Lattner Foundation
SUSTAINERS
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.
CONTRIBUTORS
Co-operative Insurance Companies Hunger Mountain Co-op Johnny’s Selected Seeds
SUPPORTERS
Albert Lea Seeds Champlain Valley Compost Co.
Clean Yield Asset Management Drew’s, LLC FEDCO
Harris Seeds High Mowing Organic Seeds
Highfields Center for Composting
New England Farmer’s Union North Country Organics
Nourse Farm Rural Vermont Shelburne Farms The Farmhouse Group UVM Center for Sustainable Agriculture
UVM Department of Plant and Soil Science
UVM’s Farm Resilience in a Changing Climate
Initiative
Vermont Agricultural Credit Corporation Media Sponsor: Local Banquet Magazine
Funding for this project was provided by the Northeast Center for Risk Management Education, the USDA National Institute of Food and Agriculture, and the USDA Risk Management Agency. The USDA is an equal opportunity provider.
Please visit ww
w.nofavt.org/conference for the m
ost up-to-date list of conference sponsors.