www.nofavt.org/ conference

802-434-4122 info@nofavt.org

“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 · info@nofavt.org · 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 rachel@nofavt.org 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

AY W

ORKS

HOPS

SATU

RDAY

WOR

KSHO

PSTI

TLE O

F WOR

KSHO

P PR

ESEN

TER/

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

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.

10

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 winterconference@nofavt.org!

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!

11

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.

12

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 info@nofavt.org 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 info@nofavt.org

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

Phot

o: E

lizab

eth

Ferr

y

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