nofa-vt 2015 winter conference brochure
DESCRIPTION
75+ workshops, keynote speakers, roundtables & celebration for commercial growers, gardeners, homesteaders, and food lovers. Learn more, register & meet our exhibitors and sponsors at www.nofavt.org/conferenceTRANSCRIPT
www.nofavt.org/ conference
802-434-4122 [email protected]
“Growing the Good Food Movement”
75+ workshops, keynote speakers, roundtables, & celebration for commercial growers, gardeners, homesteaders, and food lovers.
Learn more, register, & meet our exhibitors and sponsors atwww.nofavt.org/conference
NOFA Vermont's 33rd Annual
WINTER CONFERENCE
Mim
i Arn
stein,
Well
sprin
g Far
m
Ceda
r Circ
le Fa
rm &
Educ
ation
Cent
er
February 14–16, 2015at the University of Vermont, Burlington
2
to the 33rd AnnualNOFA-VT Winter Conference!February 14-16, 2015
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, inspiration, good food and great conversation.
Our conference theme, Growing the Good Food Movement, is intended to continue and build on the important conversations that are taking place – locally, nationally, and worldwide – about farm and food equity, building a fair and just food system where everyone has access to healthy food, and where the farmers and farm workers who grow that food receive respect and a living wage. Growing the Good Food Movement means supporting new farmers, providing technical assistance to encourage successful farms, and connecting food consumers with their food producers.
These themes and more will be addressed throughout the conference – in our workshops, the photography exhibit The Golden Cage, our featured films, Saturday’s keynote address by Natasha Bowens entitled “The Color of Food: Photography & Storytelling from Farmers of Color,” and Sunday’s poetry and story slam.
In addition to digging into these important issues, we’re hosting an exciting slew of localvore and homesteading workshops, gardening workshops put on by the Vermont Community Garden Network, our Annual Seed Swap with High Mowing Organic Seeds, and lots of great music, food, and chances for conversation.
Use this brochure as a guide, and visit our conference website at www.nofavt.org/conference to dig deeper into the conference details. We look forward to seeing you there!
Meg KlepackNOFA Vermont Winter Conference Coordinator
Enid Wonnacott NOFA Vermont Executive Director
CONTENTSFeatured Speakers . . . . . . . . . . . . . . . . . . . . . . . . . 1Monday Intensives . . . . . . . . . . . . . . . . . . . . . . . . . 2Weekend Schedule & Highlights . . . . . . . . . . . . 3Weekend Activities . . . . . . . . . . . . . . . . . . . . . . . . . 4Children’s Conference . . . . . . . . . . . . . . . . . . . . . . 5Featured Workshop Tracks. . . . . . . . . . . . . . . . . . 5Workshops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 & 7Lunchtime Activities . . . . . . . . . . . . . . . . . . . . . . . . 8Exhibitors’ Fair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Saturday Night Events . . . . . . . . . . . . . . . . . . . . . . 9Meals & Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11The Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Registration Form . . . . . . . . . . . . . . . . . . . . . . . . . 13Our Sponsors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
1
FEATURED SPEAKERS
SATURDAY
NATASHA BOWENS THE COLOR OF FOOD: PHOTOGRAPHY & STORYTELLING FROM FARMERS OF COLOR Through photography and storytelling, Natasha Bowens, author of the book The Color of Food: Stories of Race, Resilience and Farming, will introduce farmers and food activists of color who are revolutionizing the food system and preserving cultural foodways around the country. Their stories highlight important issues of food justice and food sovereignty such as land ownership, health, community building, and race and gender obstacles.
This presentation aims to amplify the role of communities of color in agriculture while challenging the status quo of agrarian identity and teaching us that the good food movement is about more than buying local and protecting our soil. It is about preserving culture and
community, digging deep into the places we’ve overlooked and honoring those who have come before us. Blending storytelling, photography and oral history, Natasha’s keynote address will show how true food sovereignty means a place at the table for everyone.
SUNDAYGROWING THE GOOD FOOD MOVEMENT: STORY AND POETRY SLAM Inspired by the revitalization of storytelling in Vermont and beyond, we’re opening our keynote stage on Sunday morning for a Story and Poetry Slam.
We invite you (yes, you!) to submit a story or poem by January 23rd to be considered for inclusion in the slam.
The theme is Growing the Good Food Movement. Tell us a specific story or read us a poem about how you have experienced or are addressing, for example, farm or food equity, race, class, farm worker rights, or food sovereignty in your work or life.
To submit your story or poem, call the NOFA Vermont office at 802-434-4122 and ask to be connected to extension 30. Leave a message telling us your story or poem – be sure to include your name and how we can reach you! Stories and poems must be 5 minutes or shorter. Deadline for submissions is January 23.
Submissions will be reviewed by our winter conference planning team and the 5 storytellers selected will be notified by February 1.
Hosting the Story and Poetry Slam (and performing, as well) will be Laura Brown-Lavoie. Laura is a farmer, poet, performer, and youth mentor in Providence, RI, whose 2012 Winter Conference performance was one of our most popular.
Learn more at www.nofavt.org/conference.
2
MONDAY INTENSIVES
Monday, February 16 • Billings & Waterman Lounge, UVM $50 members; $65 non-members Prices include lunch by Have Your ‘Cake Catering (The Skinny Pancake). Pre-registration is requested; we cannot guarantee lunch for walk-ins.
ENHANCING POLLINATOR POPULATIONS IN YOUR WORKING LANDSCAPE 9:00am –3:30pm
This all-day workshop will provide an overview of insect pol-linators and issues facing them, including pesticide toxicity, loss of floral resources and habitat, and disease and parasites. It will focus on what each of us can do to enhance pollinator popula-tions on our farms and gardens, including keeping honeybees and building native bee populations. Participants should bring maps of their farms and gardens to use for designing pollinator-friendly habitat, and will leave with a greater understanding and an implementation plan to enhance pollinator populations.Presenter: John & Nancy Hayden are owners of The Farm Between, an organic fruit nursery and fruit farm in Jeffersonville, VT. Maintaining a pollinator sanctuary with floral, nesting and overwintering habitat is a high priority on the farm. John has worked as a re-searcher, extension agent, consultant, educator and organic farmer. Nancy is a retired UVM faculty member with 25 years teaching experience in experiential, hands-on, and service learning. She has degrees in ecology, environmental engineering, art, and writing, and she keeps honeybees. Jane Sorensen is co-owner of River Berry Farm, an organic small-fruit and vegetable farm in Fairfax, VT. Jane grows and sells native plants for pollinator habitat enhancement. She is a retired landscape architect with 14 years experience and degrees in the field. She teaches Landscape Design for Pollinators at UVM.
FARMING THE WOODS: SEEING THE FOREST FOR MORE THAN JUST THE TREES 9:00am –4:00pm
For too long, forest management has focused on timber and firewood as the main yields, limiting the opportunity for farm-ers and adversely affecting the long term heath of the forest. Steve Gabriel, author of the new book Farming the Woods, invites you to learn a remarkably different perspective on for-est management: a healthy forest can be maintained while growing a wide range of food, medicine, and other products. Steve will cover cultivation of non-timber forest crops such as American ginseng, shiitake mushrooms, ramps (wild leeks), maple syrup, fruit and nut trees, and ornamentals, along with compelling stories of active forest farmers from around the country.Presenter: Steve Gabriel is an ecologist, educator, author, and forest farmer from the Finger Lakes region of New York. He currently works for Cornell Cooperative Extension doing agroforestry and education and runs Wellspring Forest Farm which produces mushrooms, duck eggs, pastured lamb, nursery trees, and maple syrup.
GET STARTED WITH YOUR VERMONT PRODUCE SAFETY ACCREDITATION!10:00am –4:00pm
This workshop is for the vast majority of Vermont produce farmers who will be exempted from the Food Safety Mod-ernization Act (FSMA) but will likely need some food safety credibility to satisfy customers (and insurance companies). Get started on the Vermont-made produce safety accreditation being developed by the Vermont Vegetable and Berry Grow-ers Association and UVM Extension. During this intensive, you will learn about this program and begin the accreditation pro-cess by drafting a practical produce safety plan for your farm, or revising the one you already have.Presenters: Hans Estrin works for UVM Extension to develop Vermont’s local fresh food markets. He co-founded the Windham Farm and Food Network, co-developed Extension’s Practical Produce Safety Program, and now coordinates the Vermont Produce Safety Ac-creditation Program. Ginger Nickerson coordinates the Produce Safety Program at UVM Extension’s Center for Sustainable Agriculture. Her academic training is in agroecology and she has a strong interest in agroforestry and how integrating woody perennials can improve resiliency of agricultural systems. After Tropical Storm Irene, she became very interested in looking for alternative crops for floodplains.
SIX FIGURE FARMING FOR SMALL PLOTS 9:00am –4:00pm
This workshop will provide in-depth instruction with Jean-Mar-tin Fortier about how adopting intensive methods of produc-tion can lead to the optimization of a cropping system. Topics will include: farm set-up and design for biologically intensive cropping systems; alternative machinery, minimum tillage tech-niques and the use of the best hand tools for the market garden; best practices for weed and pest management; and how to develop a systematic approach to crop planning and season extension.Presenter: Jean-Martin Fortier, one of Canada’s most recognized and influential organic growers, is the author of the Market Gardener: A Successful Grower’s Handbook for Small-Scale Organic Farming. His book shares the techniques, tools and technology that makes his 1.5 acre market garden productive and profitable.
Visit www.nofavt.org/conference for more details
3
WEEKEND SCHEDULE & HIGHLIGHTS
8:00 am Registration & Exhibitors' Fair open; refreshments available
9:00–10:30 am Keynote: Natasha Bowens
10:45 am–12:00 pm Workshop Session I
12:00–2:00 pm Lunchtime Activities (see p. 4)
Lunch: 12:00–2:00 Roundtables: 1:00–2:00
2:15–3:30 pm Workshop Session II
3:45–5:00 pm Workshop Session III
5:15–7:30 pm Saturday Social, Seed Swap
8:30 am Registration & Exhibitors' Fair open; refreshments available
9:30–10:30 am Story and Poetry Slam
10:45 am–12:00 pm Workshop Session I
12:00–2:00 pm Lunchtime Activities (see p. 4)
Lunch: 12:00–2:00 Roundtables: 1:00–2:00
2:15–3:30 pm Workshop Session II
3:45–5:00 pm Workshop Session III
5:15-6:15 pm Ice Cream Social
WEEKEND MUSICEdith & Bennett (Edith Gawler and Bennett Konesni) are farmers who sing, especially while working. They also play old-time fiddle, banjo and guitar for contra dances in grange halls and barns, and sing farmer’s ballads and hol-lers on stage in venues across North America as a part of several bands.
We’re excited to have them at the conference to lead us in song in the mornings, provide music during our social times at lunch, and lead a community sing during Satur-day’s Social.
Saturday Sunday
Based on attendee feedback, we are starting a little bit later on Sunday this year, to give you time to do chores, travel, or have a nice breakfast in town. Please plan to be at the fourth floor of the Davis Center promptly each day for the beginning of the morning activities.
Phot
o: E
lizab
eth
Ferr
y
4
WEEKEND ACTIVITIES
Photo: Caleb Kenna
THE GOLDEN CAGE: MEXICAN MIGRANT WORKERS AND VERMONT DAIRY FARMERS Photo and Audio Exhibit by the Vermont Folklife CenterDavis Center, 4th FloorMigrant Mexican farm workers began arriving on
Vermont dairy farms almost ten years ago and continue to work here, living hidden lives. Through intimate photographs and interviews, this exhibit offers a revealing portrait of dairy farmers and Mexican workers and a glimpse into their interdependent lives—what they hope for and who they are.
NEW FARMER COACHING Saturday & Sunday, 11:00 am–3:00 pm, by appointment only Davis Center, 3rd Floor, Student Government Atrium & LoungeAre 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.
By appointment only; please contact [email protected] to sign up for a coaching session.
The VT New Farmer Project is a collaboration between UVM Extension, NOFA Vermont, the Intervale Center, Vital Com-munities, Rutland-Area Food & Farm Link, and with funding from the USDA Beginning Farmer & Rancher Development Program.
SOCIAL NETWORKING Join the conversation on so-cial media with the hashtag #nofavtWC!
You can tag us on Twitter at @NOFAVT and on Facebook with @NOFA-VT.
SPINNING & WEAVING DEMONSTRATIONS Saturday & Sunday, 9 am–5 pm Davis Center, 2nd Floor
Join Carol of Singing Spindle Spinnery for hands-on demonstrations of yarn-spinning (with both a spinning wheel and a drop spindle) and circular weaving.
Carol will also be available to answer questions about felting, carding, dyeing, knitting and crocheting.Photo: Elizabeth Ferry
COMMUNITY ART PROJECT Davis Center, 1st FloorJoin local artist Bonnie Acker to create carrots and cows, farmers and fields for a large, brilliantly-colored weaving. All ages will be celebrated, and you don’t have to consider yourself an artist!
There will be a place for everyone to share scis-sors, paper, yarn, cloth, and dreams of a Vermont – and a world – where wonderful food is enjoyed by all.
5
FEATURED WORKSHOP TRACKS Direct Marketing
Satu
rday Farmers’ Market Display & Merchandising
Best Practices for Opening Your Farm to Visitors
CSAs & Community Engagement
Sund
ay
What Makes Your Farm Business Unique: How to Identify & Promote Your AttributesFarmstands: Differences Between Staffed & Unstaffed ModelsManaging & Marketing a Year-Round Diversified CSA
Direct Marketing workshops are intended for producers who sell through farmers’ markets, farm stands, and CSAs.
UVM Food Systems Solutions
Satu
rday
Best Practices for Opening Your Farm to VisitorsFarmers & Their Soil Health PracticesWhy Do Good Vegetables Go Bad? Storage Crops, How They Differ & What We Can Do About ItHuertas Project: Farmworker Food AccessAssessing Your Livestock Markets
Sund
ay
Cold Boxes, Coolbots™, Split Refrigeration & More: Storage Systems & Controls for Your BusinessExclusion Netting for Management of Spotted Wing Drosophila on VT FarmsSwede Midge: a Devastating Pest of Brassica Crops in New England & Producing Quality Lamb on Pasture
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-Based Gardening: Getting Started
Learning in the Garden: Adult Teaching Gardens
Learning in the Garden: Curriculum Integration
The Community & School Garden Track is designed for garden leaders and educators with a focus on developing leadership skills, growing food security and expanding local engagement in garden projects.
Presented by the Vermont Community Garden Network, www.vcgn.org.
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! We encourage parents to register their children ages 5-12 at NOFA-VT’s Children’s Conference, taking place at the same time as the adult conference on the UVM campus Saturday and Sunday.
At the Children’s Conference, participants attend workshops in felting and print-making, go outside for workshops on tracking and making shelters, and create their own snacks by baking in NOFA’s mobile oven, drying fruit, or making bicycle smoothies.
Children also have the opportunity to create original songs and work with fabulous local artist Bonnie Acker on the Community Art Project and making Valentine’s Day cards. Look for the full schedule of events online
at www.nofavt.org/conference.
The cost of registration is $30/child/day, and space is limited, so please register early.
Lunch is not included in the cost of registration. Children are welcome to join adults for lunch at the children’s price of $10. Of course, you’re also welcome to pack a bag lunch for your kids!
NOFA VERMONT CHILDREN’S CONFERENCE
SUND
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Nick
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man
Sw
ede M
idge:
a Dev
asta
ting P
est o
f Bra
ssica
Crop
s in
New
Engla
nd
Yolan
da Ch
en, C
hase
Stra
tton,
Andy
Jone
s, To
ny Le
houil
ler, D
avid
Mer
chan
t
FOOD SYSTEMS
Farm
-Bas
ed Ed
ucat
ion Th
roug
h the
Lens
of
Susta
inabil
ity
Etha
n Bod
in, Ra
chel
Cadw
allad
er-St
aub,
Vera
Sim
on-N
obes
Fish o
n: Ex
plorin
g Lak
e Cha
mpla
in As
a Fo
od So
urce
Grac
e Mey
er, D
oug P
aine,
Bruc
e He
nnes
ey, J
ames
Ehler
s
In Th
eir O
wn W
ords
: Cult
ivatin
g Fut
ure L
eade
rs Th
roug
h Yo
uth F
arm
, Foo
d, &
Nutri
tion P
rogr
ams
Amy G
iffor
d, St
uden
t Pan
el
C
omm
unity
-Bas
ed G
arde
ning:
Getti
ng St
arte
dSu
san M
unkr
es, L
ibby W
eilan
d
L
earn
ing in
the G
arde
n: Ad
ult Te
achin
g Gar
dens
Lisa H
oare
, Den
ise Q
uick
L
earn
ing in
the G
arde
n: Cu
rricu
lum In
tegr
ation
Helen
Field
s, St
ephe
n Gre
ene,
Abby
Fo
ulk, D
eirdr
e Holm
es
HOMESTEADER
An O
verv
iew of
Food
Pres
erva
tion
Andr
ea Ch
esm
an
Com
post
Tea:
True E
lixir
or Sn
ake O
il?Le
e Reic
h
Indo
or G
arde
ning:
Seed
to Sa
lad in
7 Da
ysPe
ter B
urke
Kiwi
fruits
for B
acky
ards
& M
arke
tsLe
e Reic
h
Plann
ing th
e Gar
den f
or Ye
ar Ro
und E
ating
Clotil
de H
rysh
ko
Rota
tiona
l Gra
zing W
ith Fe
w Liv
esto
ckBr
uce H
owlet
t
Prac
tical
Hom
e-sc
ale Pe
rmac
ultur
eAa
ron G
uman
, Nick
o Rub
in
Who
le He
alth G
arde
ning:
Bring
ing N
utrie
nt D
ensit
y to
Your
Bac
kyar
dJe
nny P
rince
Wor
king W
ith H
oney
Bee
Que
ens
Ross
Conr
ad
COMM. LIVESTOCK
Lab-
Appr
oved
Prac
tices
for S
mall
-Sca
le Ra
w M
ilk
Prod
uctio
nNi
ck Zi
gelba
um
How
the M
ainta
in a H
ealth
y Floc
k of S
heep
& H
ealth
y Sh
eper
dCh
et Pa
rsons
Pastu
red G
oose
Prod
uctio
n Cha
lleng
es &
Opp
ortu
nities
Wes
ley B
asco
m
Prod
ucing
Qua
lity L
amb o
n Pas
ture
Joe E
men
heise
r, Che
t Par
sons
LOCALVORE
Culti
vatin
g Mus
hroo
ms f
or Ev
eryo
ne: S
imple
& H
igh
Yieldi
ng H
ome &
Hom
este
ading
Tech
nique
sTra
dd Co
tter
Hom
e Sca
le M
ozar
ella M
aking
Kalyn
Cam
pbell
How
Plant
s Mak
e Us M
ore H
uman
: An E
volut
ionar
y Pe
rspec
tive
Mika
McD
onald
, Ken
zie M
cDon
ald
Loca
l Foo
d, Lo
cal M
edici
neKa
te W
estd
ijk
Map
le Su
gar &
Oth
er Tr
eats
Jacq
ues &
Pauli
ne Co
utur
e
Pres
ervin
g the
Har
vest:
Ham
s & B
acon
Broo
ks M
iller, A
nna S
antin
i
Step
By S
tep H
ealin
g Usin
g the
GAP
S Diet
Mar
y Bra
cket
t
Takin
g Car
e of Y
our B
rain
With
Food
, Her
bs &
Fun
Mar
ie Fro
hlich
TITL
E OF W
ORKS
HOP
PRES
ENTE
R/S
BIZ & MARKETING
Dete
rmini
ng Yo
ur Co
sts of
Prod
uctio
nRic
hard
Wisw
all
Expa
nding
Your
Bran
d 101
Lara
Dick
son,
Sere
na Fo
x
Food
Trac
eabil
ity /
Lot T
rack
ing So
lution
s for
Value
-Ad
ded P
roce
ssors
Stan
War
d
Payr
oll &
Tax C
linic
for F
arm
er-Em
ploye
rs Ro
y Hen
shaw
Fa
rmer
s’ M
arke
t Disp
lay &
Mer
chan
dising
Bruc
e Bak
er
Bes
t Pra
ctice
s for
Ope
ning Y
our F
arm
to V
isito
rsLis
a Cha
se, C
alley
Has
tings
, Jud
ith
Irving
, Ste
phan
ie Sm
ith
COMMERCIAL CROPS
Aqua
ponic
s in C
old Cl
imat
esBu
zz Fe
rvor
Farm
Mec
haniz
ation
& Effi
cienc
iesRic
hard
Wisw
all
Grow
ing M
ushr
oom
s on t
he Fa
rm &
Fore
stGl
enn C
oville
Heat
From
Com
posti
ng: L
ates
t Dev
elopm
ents
& Ho
w to
M
atch
Opt
ions t
o You
r Site
Gaela
n Bro
wn, B
rian J
eros
e
Wee
d Man
agem
ent i
n the
Hor
se-P
ower
ed M
arke
t Ga
rden
Step
hen L
eslie
CS
As &
Com
mun
ity En
gage
men
tAn
dy Jo
nes,
Danie
lle A
llen,
Suza
nne
Long
Fa
rmer
s & Th
eir So
il Hea
lth Pr
actic
esVe
rn G
rubin
ger
W
hy D
o Goo
d Veg
etab
les G
o Bad
? Sto
rage
Crop
s, Ho
w Th
ey D
iffer
& W
hat W
e Can
Do A
bout
ItCh
ris Ca
llaha
n
FOOD SYSTEMS
"Sus
taina
ble Se
afoo
d” Co
mpa
red t
o Wha
t? It'
s All
Relat
ivePe
ter M
oore
How
Scale
-App
ropr
iate R
egula
tion S
uppo
rts Pr
ospe
rous
Fa
mily
Farm
s & Eq
uitab
le Co
mm
unity
Food
Syste
ms
Pete
r Bur
meis
ter, K
athe
rine F
anell
i, Su
san &
Ryan
Hay
es, A
ndre
a St
ande
r
Milk
With
Dign
ityEn
rique
“Kike
” Balc
azar,
Abe
l Lun
a
Occu
py Fa
ir Tra
de: U
nder
stand
ing La
bels
& Fo
rging
a M
ovem
ent
Louis
Bat
talen
Capt
uring
the V
alue o
f You
r Ugly
Prod
uce &
Redu
cing
Food
Was
teBr
yn O
aklea
f, Ism
ail Sa
mid
USDA
Nat
ional
Orga
nic Pr
ogra
m: W
hat D
oes t
he Fu
ture
Ho
ld?Ni
cole
Dehn
e, M
iles M
cEvo
y, Je
an
Richa
rdso
n
H
uerta
s Pro
ject:
Farm
work
er Fo
od A
cces
sTe
resa
Mar
es, J
essie
Maz
ar, Jo
seph
He
rnan
dez,
Mar
ie Fre
y
HOMESTEADER
Dens
e Plan
ting M
etho
ds fo
r Rais
ed B
eds
Mar
key R
ead
Easy
Gre
at Co
mpo
stW
endy
Sue H
arpe
r
Hom
este
ading
in th
e 21S
t Cen
tury
: Tra
nsiti
oning
to a
Hom
e Bas
ed Ec
onom
yAn
neli C
arte
r-Sun
dqvis
t
Mov
ing W
ater
With
Wat
er: B
uildin
g You
r Own
Hyd
rauli
c Ra
m Pu
mp
Josh
Brill
Myc
orem
ediat
ion of
Cont
amina
ted S
oil &
Wat
erTra
dd Co
tter
Natu
ral &
Mec
hanic
al Co
oling
Met
hods
for F
arm
&
Hom
este
ad St
orag
eCh
ris Ch
aisso
n, Kir
k Jon
es
Spiri
tual
Stew
ardr
y: W
orkin
g With
Ener
getic
s of P
lace
Fear
n Lick
field
A Ve
geta
ble Fa
rmer
's Pe
rspec
tive o
n Mak
ing th
e Mos
t Fro
m Yo
ur G
arde
nKa
ra Fi
tzger
ald, R
yan
Woo
d-Be
auch
amp
COMMERCIAL LIVESTOCK
Hom
eopa
thy f
or Co
mm
ercia
l Live
stock
Farm
sBa
y Ham
mon
d
Lives
tock
Man
ure M
anag
emen
tBr
ian Je
rose
Pigs:
Crea
ting t
he Ri
ght C
ondit
ions f
or Su
cces
sBr
ooks
Mille
r
Prev
entin
g Gra
zing P
itfall
s: Le
arnin
g Fro
m O
ur Co
ws &
Pa
sture
sSa
rah F
lack
Scali
ng U
p Egg
Prod
uctio
n: Ca
n It W
ork o
n My F
arm?
Mar
k Can
nella
, Son
a Des
ai, Jo
hn
Smith
, Sam
Smith
A
ssessi
ng Yo
ur Li
vesto
ck M
arke
tsJo
e Em
enhe
iser
LOCALVORE
Apith
erap
y: He
alth &
Hea
ling W
ith H
ive Pr
oduc
tsRo
ss Co
nrad
Build
ing Q
uebe
c Bre
ad O
vens
With
Scho
ols &
Co
mm
uniti
esJo
seph
Kief
er
Farm
& Si
ng: P
uttin
g the
Cultu
re B
ack i
n Agr
icultu
reEd
ith Ga
wler,
Josh
Karp
, Ben
net
Kone
sni, M
aria S
chum
ann,
Krist
in Ur
ie
Ferm
entin
g By S
easo
nTa
ra W
hitse
tt
Herb
al M
edici
ne M
aking
Betz
y Ban
croft
Hom
ebre
wing
Mike
Ger
hart
TITL
E OF W
ORKS
HOP
PRES
ENTE
R/S
BIZ & MARKETING
Mak
ing th
e Mos
t of F
arm
Emplo
ymen
t & Tr
aining
Mag
gie D
onin,
Eli H
ersc
h, Je
n Mille
r, Jo
hn Sm
ith
Labo
r Law
s Tha
t Eve
ry Fa
rmer-
Emplo
yer S
hould
Know
Ke
nnet
h Mille
r
Slow
Mon
ey Ve
rmon
t: An
Intro
ducti
on fo
r En
trepr
eneu
rs, Co
mm
unity
Inve
stors
& Se
rvice
Pr
ovide
rsSlo
w M
oney
VT O
rgan
izing
Team
Grow
ing fo
r Who
lesale
: the
Opt
ions,
Oppo
rtunit
ies &
Co
nditi
ons
Abbie
Nels
on, E
rbin
Crow
ell, A
nnie
Rowe
ll, Ab
bey W
illard
Getti
ng Re
ady f
or Yo
ur Fi
rst O
rgan
ic Fa
rm In
spec
tion
Nico
le De
hne ,
Wen
dy Su
e Har
per
W
hat M
akes
Your
Farm
Busin
ess U
nique
: How
to
Iden
tify &
Prom
ote Y
our A
ttribu
tes
Pam
Knigh
ts
Fa
rmsta
nds:
Diffe
renc
es B
etwe
en St
affed
&
Unsta
ffed M
odels
John
& Sa
ra D
oneg
al
COMMERCIAL CROPS
Com
mer
cial P
rodu
ction
of El
derb
erry
: a Cr
op W
ith
Excit
ing Po
tent
ial fo
r Ver
mon
t!Gi
nger
Nick
erso
n, St
an W
ard,
David
Fri
ed, T
odd H
ardie
, Joh
n Hay
den
Up &
Com
ing Cr
ops:
Popc
orn,
Swee
t Pot
atoe
s & G
inger
Geo H
onigf
ord,
Timot
hy
Hugh
es-M
use,
Euge
nia D
oyle
Was
h it i
n Jan
uary
: Filli
ng th
e Off-
Seas
onJu
stin R
ich
M
anag
ing &
Mar
ketin
g a Ye
ar-Ro
und D
iversi
fied C
SACh
rista
Alex
ande
r
Co
ld Bo
xes,
Coolb
ots™
, Spli
t Ref
riger
ation
& M
ore:
Stor
age S
yste
ms &
Cont
rols
for Y
our B
usine
ssCh
ris Ca
llaha
n
Ex
clusio
n Net
ting f
or M
anag
emen
t of S
potte
d Wing
Dr
osop
hila o
n VT F
arm
sHa
nnah
Link
, Rac
hel S
chat
tman
, Vi
ctor I
zzo,
Ben W
ater
man
Sw
ede M
idge:
a Dev
asta
ting P
est o
f Bra
ssica
Crop
s in
New
Engla
nd
Yolan
da Ch
en, C
hase
Stra
tton,
Andy
Jone
s, To
ny Le
houil
ler, D
avid
Mer
chan
t
FOOD SYSTEMS
Farm
-Bas
ed Ed
ucat
ion Th
roug
h the
Lens
of
Susta
inabil
ity
Etha
n Bod
in, Ra
chel
Cadw
allad
er-St
aub,
Vera
Sim
on-N
obes
Fish o
n: Ex
plorin
g Lak
e Cha
mpla
in As
a Fo
od So
urce
Grac
e Mey
er, D
oug P
aine,
Bruc
e He
nnes
ey, J
ames
Ehler
s
In Th
eir O
wn W
ords
: Cult
ivatin
g Fut
ure L
eade
rs Th
roug
h Yo
uth F
arm
, Foo
d, &
Nutri
tion P
rogr
ams
Amy G
iffor
d, St
uden
t Pan
el
C
omm
unity
-Bas
ed G
arde
ning:
Getti
ng St
arte
dSu
san M
unkr
es, L
ibby W
eilan
d
L
earn
ing in
the G
arde
n: Ad
ult Te
achin
g Gar
dens
Lisa H
oare
, Den
ise Q
uick
L
earn
ing in
the G
arde
n: Cu
rricu
lum In
tegr
ation
Helen
Field
s, St
ephe
n Gre
ene,
Abby
Fo
ulk, D
eirdr
e Holm
es
HOMESTEADER
An O
verv
iew of
Food
Pres
erva
tion
Andr
ea Ch
esm
an
Com
post
Tea:
True E
lixir
or Sn
ake O
il?Le
e Reic
h
Indo
or G
arde
ning:
Seed
to Sa
lad in
7 Da
ysPe
ter B
urke
Kiwi
fruits
for B
acky
ards
& M
arke
tsLe
e Reic
h
Plann
ing th
e Gar
den f
or Ye
ar Ro
und E
ating
Clotil
de H
rysh
ko
Rota
tiona
l Gra
zing W
ith Fe
w Liv
esto
ckBr
uce H
owlet
t
Prac
tical
Hom
e-sc
ale Pe
rmac
ultur
eAa
ron G
uman
, Nick
o Rub
in
Who
le He
alth G
arde
ning:
Bring
ing N
utrie
nt D
ensit
y to
Your
Bac
kyar
dJe
nny P
rince
Wor
king W
ith H
oney
Bee
Que
ens
Ross
Conr
ad
COMM. LIVESTOCK
Lab-
Appr
oved
Prac
tices
for S
mall
-Sca
le Ra
w M
ilk
Prod
uctio
nNi
ck Zi
gelba
um
How
the M
ainta
in a H
ealth
y Floc
k of S
heep
& H
ealth
y Sh
eper
dCh
et Pa
rsons
Pastu
red G
oose
Prod
uctio
n Cha
lleng
es &
Opp
ortu
nities
Wes
ley B
asco
m
Prod
ucing
Qua
lity L
amb o
n Pas
ture
Joe E
men
heise
r, Che
t Par
sons
LOCALVORE
Culti
vatin
g Mus
hroo
ms f
or Ev
eryo
ne: S
imple
& H
igh
Yieldi
ng H
ome &
Hom
este
ading
Tech
nique
sTra
dd Co
tter
Hom
e Sca
le M
ozar
ella M
aking
Kalyn
Cam
pbell
How
Plant
s Mak
e Us M
ore H
uman
: An E
volut
ionar
y Pe
rspec
tive
Mika
McD
onald
, Ken
zie M
cDon
ald
Loca
l Foo
d, Lo
cal M
edici
neKa
te W
estd
ijk
Map
le Su
gar &
Oth
er Tr
eats
Jacq
ues &
Pauli
ne Co
utur
e
Pres
ervin
g the
Har
vest:
Ham
s & B
acon
Broo
ks M
iller, A
nna S
antin
i
Step
By S
tep H
ealin
g Usin
g the
GAP
S Diet
Mar
y Bra
cket
t
Takin
g Car
e of Y
our B
rain
With
Food
, Her
bs &
Fun
Mar
ie Fro
hlich
7
Feat
ured
Trac
ks:
UVM
Food
Syste
ms S
olutio
ns
Co
mm
unity
& Sc
hool
Gard
en Se
ries
Di
rect
Mar
ketin
g (
See p
age 5
for m
ore i
nfor
matio
n abo
ut ou
r fea
tured
trac
ks.)
Wor
ksho
p sch
edule
subje
ct to
chan
ge; v
isit W
WW
.NOF
AVT.O
RG/C
ONFE
RENC
E for
wor
ksho
p des
cript
ions,
sessi
on in
form
ation
, & th
e mos
t up-
to-d
ate l
isting
.
8
LUNCH-TIME
ACTIVITIES
ROUNDTABLES & DISCUSSION GROUPS 1:00–2:00 pm • Davis Center, 4th FloorJoin NOFA staff, presenters, and fellow farmers and gardeners for an open-forum discussion on a topic important to you.
Saturday:• Let’s Talk About Food Justice• National Organic Program Discussion
with Miles McEvoy, NOP Director• Balancing Work and Family• What is Humane? How to Think About
– and Use – Agriculture’s Most Slippery Word
• Vermont Policy Roundtable
Sunday:• Vermont Community
Garden Network Statewide Gathering
• Beginning Farmer Q&A Session with Vern Grubinger, UVM Extension
• Real Talk: What is “Real” Food?• Farm Transfer/Transition Challenges• Plant Breeding Discussion with John
Navazio, Johnny’s Selected Seeds
SOCIAL ACTION ZONE 12:00–2:00 pm • Davis Center, 3rd FloorCome learn about and get involved in the important work being done by several of Ver-mont’s advocacy organizations. Issues included in this year’s social action zone include the next steps for the GMO Labeling campaign, the new Milk with Dignity campaign launched by Migrant Justice, and more!
FILM SCREENINGS 1:00–2:00 pm • Terrill Hall, 1st FloorSaturday: Silenced Voices
The death of Vermont migrant farmworker José Obeth Santiz Cruz in a farming accident in December 2009 was the spark that led to the cre-ation of Migrant Justice.
This film documents a family and community coming to terms with this death and shares stories that draw attention to the conditions and economic policies that force migrants from their homes in Mexico and shed light on harsh living and working conditions on Vermont dairy farms. It is a call for action to build a fair and just food system that sup-ports dignified livelihoods for farmworkers and farmers everywhere.
Brendan O’Neill from Migrant Justice will join us for a dis-cussion following the film.
Sunday: Food ChainsVermont premier!In this exposé film, an intrepid group of Florida farmworkers battle to defeat the $4 trillion global supermarket industry through their ingenious Fair Food pro-gram, which partners with growers and retailers to improve working conditions for farm laborers in the United States.
The film focuses on a highly-lauded group of tomato pickers from Southern Florida —the Coalition of Immokalee Workers or CIW—who are revo-lutionizing farm labor. Their story is one of hope and promise for the triumph of morality over corporate greed – to ensure a dignified life for farm workers and a more humane, transparent food chain.
Producered by Eric Schlosser and others, this is Food Chains’ Vermont Premier!
HATHA YOGA CLASS Saturday & Sunday12:00–1:00 pm Davis Center, 1st FloorCome enjoy an hour of gentle movement, breath work, rest, and rejuvena-tion during your confer-ence day. Mats and props provided. All levels are welcome! Farmer Mag-gie Donin completed her yoga teacher training with the Shivshakti School of Yoga and Healing Arts in Vermont.
9
Saturday, 8:00 am–7:30 pm & Sunday, 8:30 am–4:00 pm • Davis Center, 2nd FloorWith books, tools, and crafts for sale, along with information and materials from agricultural businesses and confer-ence sponsors, the Exhibitors’ Fair is the place to be when not in a workshop. (Note: most exhibitors cannot accept credit cards. An ATM is available on the first floor of the Davis Center.)
• ADAK Farm Systems• Alliance for a Healthier Vermont• Animal Welfare Approved• Bees Wrap, Inc.• Catamount Solar• Center for Agriculture and Food
Systems at Vermont Law School• Champlain Valley Compost• Chelsea Green• City Market• Cooperative Fund of New England• Dancing Bee Gardens• Deep Root Organic Co-op• Eventide Farm• The Farm Between• The Fertrell Co.• Gardeners’ Supply Company• Green Mountain College• Grow Compost of Vermont• High Mowing Organic Seeds• Honeycomb Baskets
• Howland Tools• ImageTek Labels• Institute for Applied Agriculture and
Food Systems at Vermont Technical College
• Johnny’s Selected Seeds• Kreher Enterprises, LLC• Metta Earth Institute• Migrant Justice Project• Neighboring Food Co-op Association• Organic Valley• Perfect Circle Farm• Pete and Gerry’s Organic Eggs• Rob Rock Ag Machine & Tool• Rural Vermont• Singing Spindle Spinnery• The Skinny Pancake• Sodexo• Sterling College• Stonyfield• Taproot Threads
• Two Bad Cats, LLC• USDA Risk Management Agency• USDA Natural Resources
Conservation Service• UVM Food Systems Spire• UVM Center for Sustainable
Agriculture• Vermont Agency of Agriculture• Vermont Agricultural Credit
Corporation• Vermont Agricultural Resilience in
a Changing Climate Initiative at UVM• Vermont Agritourism Collaborative• Vermont Bread Company• Vermont Campaign for Health Care
Security Education Fund• Vermont Community Garden
Network• Vermont Coffee Company• Vermont Department of Taxes• Vermont Edible Landscapes
• Vermont Farm Bureau• Vermont Farm Fund• Vermont FEED• The Vermont Folk Life Center• Vermont Foodbank• Vermont Historical Society• Vermont Law School Center for
Agriculture and Food Systems• Vermont Organic Farmers• Vermont SARE Program• Vermont Soap• Vermont Sustainable Jobs Fund• Vermont’s Local Banquet• Weston A. Price Foundation• Wellscroft Fence Systems, LLC• Whole Farm Services• Yankee Farm Credit
Please see www.nofavt.org for the most up-to-date listing!
EXHIBITORS’ FAIR
SATURDAY NIGHT EVENTS
NOT READY TO TURN IN YET? Looking for something fun to do after the Mixer? 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.
Visit www.nofavt.org/conference for a list of suggestions!
4th ANNUAL SEED SWAP 5:15–7:30 pmDavis Center, 1st FloorHosted by our friends at High Mowing Organic Seeds, the Seed Swap is the perfect place to expand the biodiversity of your farm or garden.
Please bring your clearly labeled seeds to share! An expert from High Mowing will be on hand to answer questions, and we’ll provide packets in which to take home your new seeds.
SATURDAY SOCIAL5:15–7:30 pmDavis Center, 1st and 2nd FloorsOur popular conference social gathering is back! Enjoy appetizers and wine and beer selections while you chat with friends and visit with the exhibitors.
This year we’re excited to feature Edith Gawler & Bennett Konesni sharing old-time fiddle tunes, Swedish dance tunes, and farmer’s ballads, and hollers — plus a community sing with the participants from their work song workshop!
The Community Art Project and the 4th Annual Seed Swap will also be happening during this time.
Hors d’oeuvres are generously provided by our friends at Sugarsnap Catering. Cash bar.
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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, in the Exhibitors’ Fair Area 2.
LUNCH Saturday and Sunday, 12:00–2:00pm Davis Center, 4th Floor$16/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 Have Your ‘Cake Catering (The Skinny Pancake).
Please note any food restrictions or allergies on your registration form.
SATURDAY SOCIAL Saturday, 5:15-7:30 pmDavis Center, 1st & 2nd FloorsFree to conference attendeesJoin us for a social gathering and finish those great con-versations you started in workshops or at lunch. The Mixer will feature appetizers provided Sugarsnap Cater-ing and a cash bar. See page 9 or visit www.nofavt.org/conference for more details.
THE NOFA OVENStop by NOFA Vermont’s mobile, wood-fired oven out-side the Davis Center’s first floor exit on your way to workshops and get some tasty roasted roots!
SUNDAY ICE CREAM SOCIAL Sunday, 5:15-6:15pm • 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 DONORS! 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!
• Cabot Creamery• Deep Root Organic Co-op• Organic Valley • Skinny Pancake• Sodexo
• Stonyfield Farm• Strafford Organic
Creamery• Sugarsnap• Vermont Coffee Company
Would you like to support our local meals and snacks with a donation of food? Contact Meg Klepack 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 locally-sourced and organic snacks and lunch each day, appetizers at the Exhibitors’ Fair Mixer, and our famous ice cream social on Sunday!
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LOCATIONThe 2015 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 Waterman Lounge & Billings Student Center.
TO PARK AT UVM From I-89 North or South: Take Exit 14W. Proceed west on Route 2 (Williston Road, which becomes Main Street), bearing right onto East Avenue after the Sheraton hotel. Take the next left onto Carrigan Drive and follow signs to parking lots.
From Route 7 & downtown: Turn onto Main Street (Route 2 East), and proceed uphill to a right turn on Spear Street. Im-mediately 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 I-89, bear right onto East Ave.
To Route 7, waterfront, & downtown
To workshops and Monday Intensives
Entr
ance
to
Dav
is C
ente
r
Pedestrian pathway
Jeffords LotGiven Lot
Davis
Cent
er
To park from Route 7 &
downtown, turn right on Spear Street & follow curve to cross
Route 2.
LODGING & RIDES Rooms are available for conference attendees at Best Western and Doubletree hotels in Burlington.
The Best Western rate of $83.00/night is available until February 1st. Call 800-371-1125 and refer to group number 407855 for the NOFA-VT conference rate.
The Doubletree rate of $104.00/night is available until January 13th. Two night stay minimum. Call 1-802-658-0250 or visit www.nofavt.org/conference for a link to their online reservation form.
Visit www.nofavt.org/conference for other transportation and accomodation options.
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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.
VOLUNTEERING Interested in volunteering at the Winter Conference? It’s a great way to participate 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 Maddie or Becca at the NOFA Vermont office at 802-434-4122 or email [email protected] prior to February 4th. You must confirm a volunteer position with the office before taking the volunteer discount.
SCHOLARSHIPS NOFA Vermont makes every effort to keep rates afford-able, in part through our scholarship program.
The Winter Conference Scholarship is available to NOFA Vermont members, and is supported through donations from members and conference attendees.
For details about eligibility, please visit www.nofavt.org/conference, or call the NOFA-VT office at (802) 434-4122 for an application. Scholarships do not cover the cost of meals.
Scholarship application deadline: January 23, 2015.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 be 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, 1st Floor, prior to attending workshops.
THE DETAILS
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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 $16
Sunday $65 $80 $16
Monday Intensives:
Enhancing Pollinator Pop. $50 $65 included
Farming the Woods $50 $65 included
Produce Safety Accreditation $50 $65 included
Six Figure Farming $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 $
Tax-deductible 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, excludes Chil-
dren’s Conference. 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 $16
Sunday $65 $80 $16
Monday Intensives:
Enhancing Pollinator Pop. $50 $65 included
Farming the Woods $50 $65 included
Produce Safety Accreditation $50 $65 included
Six Figure Farming $50 $65 included
TOTAL for Adult 2: $
PATRONS
FOOD SYSTEMS SPIRE
SUPPORTERS• Albert Lea Seed • Cedar Circle Farm • Champlain Valley
Compost• Clean Yield Asset
Management • Cooperative
Insurance Companies
• Drews, LLC• Efficiency Vermont • The Fertrell
Company
• The Farmhouse Group
• Green Mountain Power
• Harris Seeds• ImageTek Labels • Lintilhac
Foundation• North Country
Organics • Nourse Farms • Rural Vermont• Shelburne Farms
• UVM Center for Sustainable Agriculture
• Vermont Agricultural Credit Corporation
• The Vermont Farm Bureau
• Wellscroft Fence Systems, LLC
Please visit www.nofavt.org/conference for the most up-to-date list of conference sponsors.
BENEFACTORS
SUSTAINERS
CONTRIBUTORS• Hunger Mountain
Co-op• Vermont Coffee
Company
THANKS TO OUR SPONSORS!
NOFA VERMONT PO BOX 697RICHMOND, VT 05477Return Service Requested
Non-Profit Org.US Postage
PAIDPermit No. 165Burlington, VT
MEDIA SPONSOR: VERMONT’S LOCAL BANQUET