table of contents - oeffa · 2012-05-13 · tasch’s background is steeped in sustainable...

TABLE of CONTENTS

Schedule at a Glance ...............................2

Kids’ Conference ......................................2

Keynote Speakers ....................................3

Raffle .........................................................4

Exhibit Hall Information .........................4

Exhibit Hall Map ......................................5

Sponsors ...................................................6

Weekend Menu ........................................7

Saturday Schedule................................ 10

Sunday Schedule .................................. 19

Workshop Presenters ........................... 25

Exhibitors .............................................. 32

Conference Committee ........................ 35

Workshops at a Glance ......................... 36

School Map ............................................ 38

Workshop Descriptions

Workshop Descriptions

Welcome to OEFFA’s 33rd Annual Conference!

A warm welcome on a cold day to the 33rd annual OEFFA conference!

Our title this year, Sowing the Seeds of Our Food Sovereignty, is a reflection of our optimism about this moment in time. We do not deny the challenges that we face but we are heartened by the signs around us that a broader group shares our understanding of the changes needed to set our food system on the path that will serve our needs now and in the future. Whether it is the “Occupy the Food System” movement and its critique of the corporate stranglehold on our food choices, increasing interest in alternative financing for small farms, demanding labeling of genetically engineered foods, or developing more farm-to-school programs, there is no question that we are reaching a critical mass that has the potential to achieve seismic shifts.

Thank you for joining us in this important work. We hope you will find both inspiration and tools this weekend that you can use as you work to create your sustainable food future.

On behalf of OEFFA’s staff and Board of Directors, we hope you learn much, share generously, and enjoy each moment.

Carol GolandOEFFA Executive Director

2 33rd Annual OEFFA Conference

Saturday, February 188:00-9:00 a.m. Registration and Volunteer Check In; Raffle-Rama Opens

9:00 a.m. Exhibit Hall Opens

9:00-9:15 a.m. Welcome

9:30-11:30 a.m. Workshop Session I

Long Workshop (Session I, 9:30-11:30 a.m.)

Short Workshop (Session I-A, 9:30-10:25 a.m.)

Short Workshop (Session I-B, 10:35-11:30 a.m.)

11:30 a.m.-12:30 p.m. Exhibit Hall Break

11:30 a.m.-12:30 p.m. Poster Session

12:30-1:30 p.m. Lunch

1:45-3:45 p.m. Workshop Session II

Long Workshop (Session II, 1:45-3:45 p.m.)

Short Workshop (Session II-A, 1:45-2:40 p.m.)

Short Workshop (Session II-B, 2:50-3:45 p.m.)

3:30 p.m. Raffle-Rama Winners Drawn

4:00-5:15 p.m. Keynote Session, Awards, and Announcements

Woody TaschSlow Money: Investing as if Food, Farms, and Fertility Matter

5:15-6:15 p.m. Business Meeting*

6:15-7:15 p.m. Dinner

6:30 p.m. Exhibit Hall Closes

7:30-9:15 p.m. Contra Dance with the Back Porch Swing Band** Film Screening and Discussion—The Greenhorns**

Sunday, February 198:30-9:15 a.m. Non-Denominational Service and Rex Spray Remembrance


9:30-11:30 a.m. Workshop Session III

Long Workshop (Session III, 9:30-11:30 a.m.)

Short Workshop (Session III-A, 9:30-10:25 a.m.)

Short Workshop (Session III-B, 10:35-11:30 a.m.)

11:30 a.m.-12:15 p.m. Exhibit Hall Break

12:15-1:15 p.m. Lunch

1:30-2:30 p.m. Workshop Session IV

2:45-4:00 p.m. Keynote Session and Announcements

Andrew Kimbrell The Future of Food


4:00-4:15 p.m. Closing Remarks

**OEFFA members are invited to attend the business meeting and the evening entertainment for free. The Exhibit Hall is also open to the public from 5:15-6:30 p.m. on Saturday. All other conference events require advance paid registration.

(Ages 6-12)Presented by Chipotle Mexican Grill

Saturday: 8:30 a.m.-12:30 p.m., 1:30-6:15 p.m.*

Sunday: 9:00 a.m.-12:15 p.m., 1:15-4:15 p.m.*

Cost: $17/day/child

You don’t want to miss this year’s Kids Conference! We will be exploring the wiggly wonderful world of worms and their composting skills with Sarah Zwickle and dancing and drumming to the beat of the Columbus Women’s Drum Chorus, which will be an incredible interactive experience. Snowville Creamery will explain how merging soil, grass, and cows leads to that wonderful product that tastes good in so many ways! Dave Hill will teach us about the Three R’s of reducing, reusing, and recycling and Nick Leone will help us discover how and why our seasons change. Snacks will be delicious and entertaining—we’ll learn about the history of a cookie with Liz Alexy and make tasty snacks with Chipotle, who will have biodegradable growing kits to share. We will also take a field trip to the Denison Homestead! The schedule also includes plenty of time for games, independent play, and free time in the gym.

(Ages 5 and under)

Saturday: 8:30 a.m.-12:30 p.m., 1:30–6:15 p.m.*

Sunday: 9:00 a.m.-12:15 p.m., 1:15–4:15 p.m.*

Cost: $17/day/child

The Joyful Child Playroom is organized by Megan DeLaurentis.

*Attention Parents: Please be sure to pick up your children at the designated times!

Don’t forget to stop by the poster session, located outside both sides of the Exhibit Hall. These researchers are eager to share what they are doing and would appreciate your input on sustainable and organic research in Ohio. Researchers will be available to discuss their posters on Saturday from 11:30 a.m.-12:30 p.m.

KIDS CONFERENCE

JOYFUL CHILD PLAYROOM

POSTER SESSION

SCHEDULE at a GLANCE

Sowing the Seeds of Our Food Sovereignty 3

Woody Tasch

Slow Money: Investing as if Food, Farms, and Fertility MatterSaturday, February 18—4:00-5:15 p.m.

Woody Tasch is the chairman of the Slow Money Alliance and inspired the Slow Money movement by writing Inquiries into the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered.

The Slow Money Alliance is bringing people together around a conversation about money that is too fast, about finance that is disconnected from people and place, and about how people can begin fixing the economy from the ground up, starting with food.

So far, $4.5 million has been invested in 16 small food enterprises through Slow Money’s national gatherings. In the last 18 months $11 million more has been invested through Slow Money chapters, with membership growing and local investor groups continuing to emerge. Its founders and advisors are an impressive list of who’s who in the sustainable food movement, including Fred Kirschenmann, Ben Cohen of Ben and Jerry’s, Eliot Coleman, Joan Dye Gussow, and George Simeon of Organic Valley.

Tasch’s background is steeped in sustainable investing. For 10 years, Tasch was chairman of Investors’ Circle, which has invested $150 million in 230 early stage sustain-ability businesses since 1992. He also served as treasurer of the Jessie Smith Noyes Foundation where, as part of an innovative mission-related venture capital program, a substantial investment was made in Stonyfield Farm, now the world’s largest maker of organic yogurt.

In addition to his keynote address, Tasch will be leading a workshop, Slow Money 101: Where is it Coming From, Where is it Going?, from 9:30-11:30 a.m. on Saturday.

Andrew Kimbrell

The Future of FoodSunday, February 19—2:45-4:00 p.m.

Andrew Kimbrell is one of the country’s leading environmental attorneys and the founder and executive director of the Center for Food Safety (CFS) and the International Center for Technology Assessment (ICTA). The Center for Food Safety pursues public education, policy advocacy, and legal actions to curtail industrial agricultural production methods that harm human health and the environment, including genetic engineering.

Kimbrell is author of 101 Ways to Help Save the Earth, The Human Body Shop: The Engineering and Marketing of Life, Your Right to Know: Genetic Engineering and the Secret Changes in Your Food and general editor of Fatal Harvest: The Tragedy of Industrial Agriculture. His articles have appeared in numerous law reviews, technology journals, magazines, and newspapers across the country, and he has been featured in documentary films, including “The Future of Food.”

In 1994, Utne Reader named Kimbrell one of the world’s leading 100 visionaries. In 2007, he was named one of the 50 people most likely to save the planet by The Guardian (UK).

In addition to his keynote address, Kimbrell will lead a workshop, Genetic Engineering: The Battle for Safe Food, Public Health, and Environmental Protection from 9:30-11:30 a.m. Sunday.

KEYNOTE SPEAKERS


EXHIBIT HALL

HOURSSATURDAY: 9:00 a.m.-6:30 p.m. SUNDAY: 9:00 a.m.-3:00 p.m.

The Exhibit Hall will feature dozens of businesses, non-profits, and government agencies from across Ohio and the U.S. offering a delectable array of food, books, farm and garden products, tools, information, and services. For a complete list of exhibitors, see Pg. 32 of this program. In addition, the Exhibit Hall will feature:

OEFFA’S BOOK TABLENew and used books will be available for sale. Donate your gently used farm and food books at OEFFA’s book table during the conference. Used book sales support OEFFA’s work and make affordable books available to others.

BOOK SIGNING TABLEMeet Gene Logsdon, author and blogger at The Contrary Farmer, who will be signing books on Saturday. Gene is the author of numerous books and magazine articles. His newest book, Holy Shit: Managing Manure To Save Mankind, came out in 2010. Woody Tasch will also sign books following his keynote speech on Saturday.

OEFFA INFORMATIONOEFFA Education and OEFFA Certification staff will be available for questions throughout the weekend. Visit the OEFFA booths in the Exhibit Hall to:

POSTERS AND OEFFA MERCHANDISEDo you love this year’s conference artwork, courtesy of Kevin Morgan Studios? Then take it home! Fifty limited edition posters signed by the artist will available for $20 each while supplies last.

Other OEFFA merchandise, including baseball caps and aluminum signs will also be on sale at the OEFFA booths in the Exhibit Hall. Conference mugs will be on sale at the bagel table.

Learn more about OEFFA, our educational work, and becoming a member;

Get your certification questions answered. Find out more about the organic certification process, organic standards, and certification guidelines;

Learn how you can participate as a host farm or apprentice in the OEFFA Ap-prenticeship Program;

Learn more about OEFFA’s grassroots policy work and how you can get in-volved;

Volunteer your farm as a host site for the 2012 farm tour series, or suggest a farm you would like to visit;

Learn how you can be part of OEFFA’s Farmer Information Network; and

Voice your opinions and ideas to help us improve our work.

POLICY of INCLUSIVENESSOEFFA values diversity within our organization and at our annual conference. Like in ecological agriculture, diversity plays an important role in cultivating symbiotic and sustainable relationships between both plants and humans. OEFFA’s respect for ideo-logical, political, and personal diversity fosters a tolerant community that allows indi-vidual members the freedom to contribute their unique perspectives. It also respects the needs of others who wish to be exposed to varying viewpoints. Sometimes, those viewpoints that seem unfamiliar have the most to teach us. Our entire community is enriched as a result.

OEFFA asks that participants in OEFFA’s programs recognize the value of diversity in a dynamic public discourse. Remarks or actions intended to disparage or malign others with regard to their race, nationality, creed, political belief, gender, or sexual orienta-tion undermine the spirit of OEFFA, sustainable culture, and our individual responsibil-ity to one another.

We expect participants to express their differences in a manner that fosters a forum that respects the old and the new, the familiar and the foreign. We hope you will help us continue our heritage of providing challenging, innovative forums by respecting the rights of everyone to participate together.

VOLUNTEERSThe OEFFA conference is a unique event. A lot of the conference planning happens through the dedicated work of volunteers just like you.

Your participation is crucial to an enjoyable and educational weekend event. If you find a problem, see someone who needs a helping hand, or can in some small way help to make things run smoothly, please pitch in and help resolve the situation.

We also need volunteers to help tear down on Sunday, February 19, immedi-ately following the end of the conference. Many hands make light work!

If you are interested in helping out as a conference volunteer, please check in with an OEFFA staff member or visit the OEFFA table in the Exhibit Hall. We’ll put you to work!

Saturday, February 19—Winners drawn at 3:30 p.m.Outside the Exhibit Hall

Find a variety of wonderful products and services up for raffle (books, cheeses, seeds, gift certificates, and so much more) outside the Exhibit Hall! Plus take advantage of a one time opportunity not to be missed—OEFFA member Rowan Evans has donated a collection of more than 50 cookbooks, which will be raffled off in lots, by subject.

Purchase raffle tickets—available at the bagel table, the OEFFA book table in the Exhibit Hall, and at the raffle table—and deposit as many as you want in the container(s) of the item(s) you’d like to win.

Winners will be drawn at 3:30 p.m. Saturday, and winners’ names will be posted in the Exhibit Hall and outside the Auditorium before 4 p.m. Prizes must be picked up by the end of the day Saturday.

Raffle tickets cost $1 each, 6 for $5, or 25 for $20. The more tickets you buy, the better your chances to win! All sales will support OEFFA’s education work.

EXHIBIT HALL


OEFFA Book Table

Raffle Space and Poster Session

Entrance

Entrance

Booth placement is subject to change

Entrance

Entrance

Book Signings

ACEnet

OrganicGreenFix

All Things Food

MorganComposting

Ohio FarmersUnion

SunOptaGrains and Food Group

OPMA/

OPGMA

Schafer Fish SunflowerSundries

Mixed Literature

Table

OSUOARDCOFFER

Blue RockStation

Whole FoodsMarket

Columbus

GreenB.E.A.N.Delivery

TecumsehLand TrustWomen Farm

DemeterAssociation

GreenleafSupply

RidgwayHatchery

FertrellFood and Water

Watch/OFRF

Kenyon CollegeRural Life Center

OEFFAEducation

WichertInsurance

Canal JunctionFarmstead

Cheese

OEFFACertification

MSU OrganicFarmer Training

Program

Kent StateCooperative

DevelopmentCenter

MockingbirdMeadows

Incred-A-Soil

Coffee and Tea Service Poster Session

MidwesternBio-Ag SARE

ChipotleMexican

Grill

OrganicValley

OEFFAGrain Growers

Chapter

Horizon

Going Green Store/

Licking Co.Foods Council

TheWilds

Ohio EarthFoods

Ancient Roots/O’Chocolate

High MowingSeeds

Holmes Lab

Bee AllNatural PermaganicNRCS

Weston A. Price/

FTCLDFSnowvilleCreamery

Gregg OrganicsLivestock Feed

Edible Columbus

OSU SustainableAg Team

Treasurerof the State

of Ohio

Earthineer

Slow FoodColumbus

ColumbusIrrigation

EarthTools

2012 OEFFA CONFERENCE SPONSORS


• Barnraisers •

Edible Ohio Valley (OH)Granville Exempted Village Schools (Licking Co.)Mustard Seed Market and Café (Summit and Cuyahoga Co.)Snowville Creamery (Meigs Co.)Whole Foods Market Columbus (Franklin Co.)

• Cultivators •Andelain Fields (Clark Co.)Canal Junction Farmstead Cheese (Paulding Co.)Casa Nueva (Athens Co.)EarthineerEden Foods (MI)Earth Tools (KY)The Fertrell Co. (PA)Green B.E.A.N. Delivery (OH, IN)Gregg Organics (Richland Co.)Jeni’s Splendid Ice Cream (Franklin Co.)

• Cultivators continued •Lucky Cat Bakery (Licking Co.)Midwestern Bio-Ag (WI)Northridge Organic Farm (Licking Co.)OEFFA Grain Growers Chapter (OH)Ohio Earth Food (Stark Co.)Raisin Rack Natural Food Market (Franklin and Stark Co.)Stauf’s Coffee Roasters (Franklin Co.)Stonyfield Farm (NH)Swainway Urban Farm (Franklin Co.)Whole Hog BBQ (Delaware Co.)

• Seeders •C-TEC (Licking Co.)Curly Tail Organic Farm (Knox Co.)DNO Produce (Franklin Co.)Eden Foods (MI)King Family Farm (Athens Co.)Luna Burger (Franklin Co.)Marshy Meadows Farm (Ashtabula Co.)Mrs. Miller’s Homemade Noodles (Wayne Co.)Rodale Institute (PA)

• Friends•Bad Dog Acres (Delaware Co.)Bexley Natural Market (Franklin Co.)Blue Jacket Dairy (Logan Co.)Bluebird Farm (Harrison Co.)Crumbs Bakery (Athens Co.)Equine Veterinary Dental Services (Licking Co.)Flying J Farm (Licking Co.)Glad Annie’s Old World Baklava (Franklin Co.)Green Field Farms (Wayne Co.)Hartzler Family Dairy (Wayne Co.)The Hills Market (Franklin Co.)Hirzel Cannery and Farms/Dei Fratelli (Lucas Co.)Kitchen Basics (Cuyahoga Co.)Leo Dick & Sons (Stark Co.)Locust Run Farm (Butler Co.)OSU School of Environment and Natural Resources Social Responsibility Initiative (Franklin Co.)Peace Coffee (MN)Phoenix Organics (WV)Schmidt Family Farms (Medina Co.)Shagbark Seed and Mill (Athens Co.)Stan Evans Bakery (Franklin Co.)The Wayward Seed Farm (Union Co.)

• Sustainers •

CHIPOTLEPresenting OEFFA’s 2012 Kids ConferenceChipotle is committed to using ingredients raised responsibly—with respect for the farmers, the animals, and the environment. We take pride in sourcing as many of our high quality ingredients as we can from local and family farmers who are committed to sustainable agriculture. It is an active process of working back along the food chain. It means going beyond distributors to discover how our vegetables are grown, and being cognizant of how our pigs, cows, and chickens are raised. For more on our dedication to sustainability, visit www.chipotle.com.

NORTHSTAR CAFENorthstar Café and Third & Hollywood are Columbus restaurants featuring imaginative menus of New American cuisine with a healthful emphasis on organic ingredients, smart service, and award winning design. Learn more at www.thenorthstarcafe.com or www.thirdandhollywood.com.

ORGANIC VALLEYThe Cooperative Regions of Organic Producer Pools (CROPP) co-op, through the Organic Valley™ brand, is owned by family farmers, and we’ve been leaders in organic agriculture from the very beginning. Organic is all we do. We remain driven by our mission to pro-mote regional farm diversity and economic stability by the means of organic agricultural methods and the sale of certified organic products. We maintain integrity through our commitment to consumer education and delivering the highest quality, strictly organic products to consumers, schools, and a variety of manufacturers looking for organic ingredients. For more information, go to www.organicvalley.coop.

C o n f e r e n c e C h a m p i o n sDavid Benchoff, Amy Bodiker, Mary Ida Compton, Steve Edwards, Charles Frye and Nancy Hull,

Katharine and Joseph Lagedrost, Bonnie Mitsui, Randy and Pam Moore, Doug Murphy, Rich Tomsu, Mardy Townsend

`


WEEKEND MENU

SATURDAY, FEBRUARY 18LUNCH—12:30-1:30 p.m.

Meat and Vegetarian Johnny Marzetti Made by Mustard Seed Market and Café (Summit Co.) featuring: ground beef from Marshy Meadows Farm (Ashtabula Co.), cheddar cheese from Organic Valley (WI), lentils from Eden Foods (MI), and tomato sauce and diced tomatoes from Hirzel Cannery and Farms/Dei Fratelli (Lucas Co.)

Garlic Bread Featuring: bread from Lucky Cat Bakery (Licking Co.), garlic from Bluebird Farm (Harrison Co.), and butter made by C-TEC students (Licking Co.) from Snowville Creamery cream (Meigs Co.)

Salad Featuring: greens from Locust Run Farm (Butler Co.), Swainway Ur-ban Farm (Franklin Co.), and Green B.E.A.N. Delivery (Franklin Co.); toppings from Green B.E.A.N. Delivery (Franklin Co.) and Whole Foods Market Columbus (Franklin Co.); cheese curds from Blue Jacket Dairy (Logan Co.), and dressing from Casa Nueva (Athens Co.)

Brownies Made by C-TEC students (Licking Co.) featuring: flour from Flying J Farm (Licking Co.), eggs from Green Field Farms (Wayne Co.), butter from Hartzler Family Dairy (Wayne Co.), and chocolate and sugar from Whole Foods Market Columbus (Franklin Co.)

Cookies and Pastries Provided by Crumbs Bakery (Athens Co.) and Glad Annie’s Old World Baklava (Franklin Co.)

Whole Fruit Provided by Green B.E.A.N. Delivery (Franklin Co.) and Mustard Seed Market and Café (Summit Co.)

Milk Provided by Snowville Creamery (Meigs Co.)Chocolate Milk Provided by Organic Valley (WI)Soymilk Provided by Eden Foods (MI)Herbal Iced Tea Provided by Bad Dog Acres (Delaware Co.)

DINNER—6:15-7:15 p.m.

Pulled Pork Sandwiches Hog roast provided by Whole Hog BBQ (Delaware Co.) featuring: pork from Curly Tail Farm (Knox Co.) and King Family Farm (Ath-ens Co.); barbecue sauce made by C-TEC students (Licking Co.) with ingredients from Eden Foods (MI), Whole Foods Market Columbus (Franklin Co.), Hartzler Family Dairy (Wayne Co.), and Leo Dick & Sons (Stark Co.), and buns from Stan Evans Bakery (Franklin Co.)

Gluten-Free Vegan Burgers Provided by Luna Burger (Franklin Co.) fea-turing: buns from Stan Evans Bakery (Franklin Co.) and condiments from Green B.E.A.N. (Franklin Co.) and Leo Dick & Sons (Stark Co.) and Whole Foods Market Columbus (Franklin Co.)

Roasted Root Vegetables Featuring sweet potatoes from DNO Produce (Franklin Co.); turnips, beets, and winter radishes from Wayward Seed Farm (Union Co.); garlic from Bluebird Farm (Harrison Co.), and olive oil from Eden Foods (MI)

Chips and Black Bean Salsa Provided by Casa Nueva (Athens Co.) and Shagbark Seed & Mill (Athens Co.)

Eggless Salad Provided by Phoenix Organics (WV)

Ice Cream Provided by Jeni’s Splendid Ice Creams (Franklin Co.)


SUNDAY, FEBRUARY 19LUNCH—11:45-12:45 p.m.

Chicken and Noodles and Vegetarian Stroganoff Prepared by The Hills Market (Franklin Co.) featuring: chicken from Andelain Fields (Clark Co.); egg noodles from Mrs. Millers Homemade Organic Noodles (Wayne Co.); mush-rooms from Swainway Urban Farm (Franklin Co.); sour cream from Organic Valley (WI); celery, carrots, and onions from Bexley Natural Market (Franklin Co.); stock from Kitchen Basics (Cuyahoga Co.), and thyme from Bad Dog Acres (Delaware Co.)

Dinner Rolls Provided by Lucky Cat Bakery (Licking Co.) with butter from Hartzler Family Dairy (Wayne Co.) and honey from Schmidt Family Farm (Me-dina Co.)

Green Beans Featuring: green beans from Chesterhill Produce Auction (Mor-gan Co.); garlic from Blackbird Meadows Farm (Stark Co.), soy sauce from Eden Foods (MI), and ginger root from Whole Foods Market Columbus (Franklin Co.)

Bread Pudding and Crème Anglaise Prepared by C-TEC students (Lick-ing Co.) featuring: bread from Lucky Cat Bakery (Licking Co.); eggs and maple syrup topping from Green Field Farms (Wayne Co.); milk and half and half from Snowville Creamery (Meigs Co.); butter from Hartzler Family Dairy (Wayne Co.), and sugar, apples, raisins, cinnamon, and vanilla from Whole Foods Mar-ket Columbus (Franklin Co.)

Whole Fruit Provided by Green B.E.A.N. Delivery (Franklin Co.) and Mustard Seed Market and Café (Summit Co.)


(Subject to change)All preparations led by Chef Greg Enslen, AVI Foodsystems, Executive Chef and Resident Director of Granville Exempted Village Schools

Vegan and gluten-free options provided by Phoenix Organics (WV)


8:00-9:00 a.m. Registration and Volunteer Check-In Raffle-Rama Begins [Across from Little Theatre]

9:00-9:15 a.m. Welcome and Announcements [Auditorium]

Darren Malhame, OEFFA Board President Carol Goland, OEFFA Executive Director


9:30-11:30 a.m. Workshop Session I Choose one long workshop or two short workshops

Long Workshops (Session I, 9:30-11:30 a.m.)

Brix Levels as an Indicator of Vegetable Quality: Measurement and Meaning

Natalie Bumgarner, Matt Kleinhenz, and Joe ScheerensProduct quality is assessed using many indicators. Brix is a popular and easily mea-sured, but often misunderstood, indicator. Readings are easier to obtain than interpret. Matt Kleinhenz, Joe Scheerens, and Natalie Bumgarner of OSU OARDC will: 1) summa-rize background information on Brix, 2) demonstrate its measurement, 3) review Brix values collected on farms in 2011, 4) outline relations between crop management and Brix values and 5) seek participant input on a coordinated effort to enhance the use of Brix measurement as a farm tool. [Room 9]

Edible LandscapingWes Duren

Wes Duren of Marvin’s Organic Gardens will describe how the ancient practice of ed-ible landscaping helps to promote the ultimate sustainable food production system. Diversify your landscape while growing a wealth of food, medicine, animal fodder, building materials, and wildlife habitat. [Room B]

Identifying and Managing Beneficial Insects in Vegetable CropsJim Jasinski, Celeste Welty, Mary Gardiner, and Harit Kauer Bal

Join OSU OARDC instructors for a hands-on and interactive workshop on beneficial in-sects, biological control agents, and Integrated Pest Management. Attendees will use pinned specimens in insect boxes to identify various insects and learn about preda-tors, parasitoids, nematodes, and management principles. (Limited to 48 attendees) [Resource Room]

Producing Grass-Fed Beef and LambJeff McCutcheon and Bob Hendershot

Producing grass-fed beef and lamb is perhaps the the most challenging form of graz-ing management but yields plenty of rewards. Jeff McCutcheon, OSU Extension For-age Team member, and Bob Hendershot, NRCS State Grassland Conservationist, will explain key aspects of this system and provide support. [Room 15]

Slow Money 101: Where Is It Coming From, Where Is It Going?Woody Tasch

Keynote speaker Woody Tasch, author and founder of Slow Money, will share why—if we want to make smart investments and get capital to start flowing—we have to roll up our sleeves, sink our hands into the soil of the economy and start cultivating jobs; cultural, ecological, and economic diversity, and robust local food systems. Hear Woody’s vision, and share your own ideas about sustainable local economies. [Little Theatre]

Sow It, Grow It, Sell It . . . Safely! Part ITroy Cooper

OSU Extension educator and certified food safety instructor Troy Cooper offers this course on best practices, completion of which is a requirement for selling at farm-ers’ markets in some counties. Learn strategies for worker hygiene, transportation, product handling, and marketing. Each participant who attends both workshops will receive a certificate of completion. [Room 17]

Farm Succession Planning: It’s Never Too EarlyBob Cohen, Edward Klesack, and Robert Hendrix

Many farmers are concerned with successfully transfering farm ownership from one generation to the next. Bob Cohen from the Ohio Employee Ownership Center at Kent State University, farmer and Registered Financial Consultant Ed Klesack, and attorney Robert Hendrix will discuss how to begin creating a plan, including tax considerations, trusts, life insurance policies, and strategic planning. [Room 3]

Short Workshops (Saturday Session I-A, 9:30-10:25 a.m.)

Organic Strawberry ProductionRon Meyer

Join Ron Meyer, co-owner of Strawberry Hill Farm, an organic farm in Coshocton Coun-ty, for an overview of organic strawberry production for the small-scale farm, from selecting stock to planting and care, to harvesting and sales. Ron has over 30 years of experience, and has been certifed organic for six years. [Room D]

No-Till Organic FarmingJeff Moyer

No-till strategies offer many benefits like increased organic matter and reduced ero-sion. So how can organic farmers experience these benefits without the chemicals used in conventional no-till? Join the Rodale Institute’s Jeff Moyer for this session on the techniques they have developed to maximize yields in field crop operations using no-till, organic methods. [Room A]

Niche Pork Production, Processing, and MarketingJ.B. King

With more than 40 years of farm experience in various production settings, J.B. King has a lot of knowledge to share. In this workshop, he will cover pork breeding stock selection, housing, farrowing, growing, finishing, and transportation. Additionally, he will discuss how to select a slaughter facility, and packaging and marketing to the needs of your customers. [Room 19]

SATURDAY


Preserving: Beyond the Canning JarRachel Tayse Baillieul

Urban homesteader and food educator Rachel Tayse Baillieul will take you beyond the canning jar to explore other food preservation techniques, including dehydrating, fer-menting, and infusing. Enjoy the flavors of your garden or farmers market year round! [Room 1]

Green Livin’ Farm Women Coming TogetherAnnie Warmke, Sheryl Ann Billman, and Joan Samkow

Hear from experienced women farmers about their decision to farm, and how they are making a living and reaching their goals. How do we as women farmers obtain land, create business plans, and balance farming with family? Join the discussion, share in-formation and insights, and start a conversation about creating a support network of OEFFA women. [Room C]

Row Crop Tips: Old Words That Are Back in StyleGlenn Carlisle

Glenn Carlisle of Carlisle Dairy & Forage Consulting will explain why farmers are re-learning and embracing old cropping and farming practices anew. Learn how classic strategies such as green manure, inter-seeding row crops, plowdown crops, crop rota-tion, and soil tilth can improve your farming operation’s profitability. [Room 7]

Fracking: Potential Environmental Impacts to LandownersJoe Logan

Across the state of Ohio, energy companies have been leasing land for a form of natural gas drilling, called high volume horizontal fracturing, or fracking. Come hear about the potential environmental impacts to landowners, including risks to organic certifica-tion, from Joe Logan of the Ohio Environmental Council. [Room 21]

Short Workshops (Saturday Session I-B, 10:35-11:30 a.m.)

Organic Production of Brambles in High TunnelsEric Hanson

Organic raspberries and blackberries can be grown productively in high tunnels. Eric Hanson, Extension Berry Crop Specialist at Michigan State University, will explain the differences between tunnel types and the various options and challenges for manage-ment. In addition, he will offer his initial observations from an organic high tunnel trial in central Michigan. [Auditorium]

Using Compost in Field Crop SystemsJeff Moyer

Compost is a great way to improve the soil. Join the Rodale Institute’s Jeff Moyer to hear about how they utilize compost as a means of waste management on the New Farm in Kutztown, Pennsylvania. Learn from Jeff how to effectively manage applica-tions. [Room 19]

Nutritional Nuances of Pastured PoultryMichael Lilburn

Michael Lilburn of OSU OARDC will discuss the nutritional needs of poultry raised on pasture. With experience working with both commercial as well as backyard poultry producers, Michael is passionate about dispelling common misperceptions related to raising birds. [Room D]

Making Hard CiderCharles A. Fritsch

Making hard or fermented cider from locally grown apples can be readily accom-plished using naturally occurring yeasts. Charles A. Fritsch of Windy Hill Apple Farm

will describe how, with a minimum of equipment, a reasonable amount of cleanliness, and quite a bit of patience, you can do it! He will also talk about marketing and selling your cider. [Room A]

Creating Your Own Pathway to Food SovereigntyGary Cox

OEFFA Board member and attorney Gary Cox will define the concept of food sover-eignty and discuss how attendees can create a model that fits their needs. Gary is General Counsel for the Farm-To-Consumer Legal Defense Fund and has represented clients nationally in a variety of foods rights issues, especially raw dairy, direct farm-to-consumer transactions, on-farm processing, and buyer’s clubs. [Room 7]

From Homeless in the Desert to a Farm in Ohio: Bringing the Vision to Life

Sheryl Ann Billman Define your vision. Live your life in alignmnent with that vision. Increase intuition and synchronicity and create community. Sheryl Ann Billman used these skills to create Aggie’s Rest, a sustainable forest garden transformed from a conventional farm. Hear the magical story of her journey. [Room 1]

Fracking Action: How to Protect Your Land and CommunityVanessa Pesec

This workshop will discuss the impacts hydraulic fracturing could have on communi-ties across Ohio. Make connections, learn the tools necessary to make a difference in your community, and have an opportunity to hear directly from Vanessa Pesec who has been working on this issue in her own community. Learn how to be part of the movement. [Room 21]

11:30 A.M.-12:30 p.m. Exhibit Hall Break Exhibit Hall map on Pg. 5. Exhibitors list on Pg. 32.

11:30 A.M.-12:30 P.M. Poster Session [Outside Exhibit Hall]

12:30-1:30 p.m. Lunch [Dining Area] Lunch menu on Pg. 7


1:45-3:45 p.m. Workshop Session II Choose one long workshop or two short workshops

Long Workshops (Saturday Session II, 1:45-3:45 p.m.)

Barn Moving 101: How, Why, and What You Need Besides a Pry Bar

Amy Batchman and Doug ChristenDoug Christen of Smaller Footprint Farm and Amy Batchman of Radical Roots Farm and Barn Again Lumber will present the basics of barn moving. Their photographs of barns they have moved will document the basics of disassembly and transportation, and attendees will learn about the surprisingly basic tools required for moving a barn. [Room 3]

Short Workshops (Saturday Session II-A, 1:45-2:40 p.m.)

Introduction to PermacultureBraden Trauth

Come learn how and why the processes and methods of permaculture will lead farm-ers and urban and rural homesteaders into a millenium of true sustainability across the globe. Braden Trauth of Om Valley Permaculture in Cincinnati will explain how to apply these methods to your site to start the intergenerational path to a regenerative culture. [Room 21]

Organic Pest Management for the Backyard GardenerMary Lou Shaw

You can have a bountiful harvest without adding poisons to your food or the environ-ment. Writer and homesteader Mary Lou Shaw of Milk and Honey Farm will offer ad-vice for growing resistant plants, companion planting, and physical barriers. [Room A]

Edible Mushroom LogsWes Duren

Wes Duren of Marvin’s Organic Gardens will discuss and demonstrate creating an ed-ible mushroom production system. Learn everything you need to grow mushrooms like oyster and shiitake by making mushroom logs. [Room B]

Growing Organic Sweet Corn: The Challenges and RewardsJake and Dawn Trethewey

Join Jake and Dawn Trethewey of Maplestar Farm for a presentation on organic sweet corn production and marketing. Jake and Dawn have been growing organic sweet corn for seven years and will share their experiences, good and bad, for organic sweet corn planting, fertilizing, and irrigation, as well as weed and pest management. [Room 7]

Cover Crops for Soil FertilityJeff Moyer

Jeff Moyer of the Rodale Institute has spent over 30 years researching the best strate-gies to increase field crop production while caring for the soil and environment. Learn how to enhance your own soil fertility through the use of cover crops. [Resource Room]

Sustainable Aquaculture of Fish and Shrimp in OhioDave Smith

Sustainable aquaculture is based on the use of renewable energy, energy conserva-tion, reuse of existing buildings and materials, and recycling and stewardship of water

resources. In 1983, Dave Smith started Freshwater Farms of Ohio, now Ohio’s largest indoor fish hatchery, to develop and demonstrate these principles. Learn about devel-oping a small aquaculture facility with potential for sales to niche markets. [Room D]

Milk HerdsharesJoe Streit

Six years ago Joe Streit started out with a family cow and an intention to raise grass-fed beef. But the demand for fresh unprocessed milk was so great that he was soon in the herdsharing business. Now, with the help of a professional heardshare contract created with the Grazing Dairy Producers, Double J Farm has 400 herdshares and Joe has a lot to share about the process. [Room C]

Over and UnderKathleen Cunningham

Kathleen Cunningham of Black Sheep Fiber Farm will demonstrate how to make sim-ple looms. Attendees will create their own thigh roll yarn and weave their very own over/under coaster or wall hanging on a cardboard loom. [Room 1]

Growing with(out) LeadElsa Higby

Elsa Higby is the founder and director of Grow Youngstown, and is experienced with growing in lead-contaminated soil. She will discuss EPA and FDA regulations for soil contamination and ingestion, crop sampling, and best practices for growing in an ur-ban environment, including remediation. [Room 19]

Sow It, Grow It, Sell It . . . Safely! Part IITroy Cooper

OSU Extension educator and certified food safety instructor Troy Cooper offers this course on best practices, completion of which is a requirement for selling at farm-ers’ markets in some counties. Learn strategies for worker hygiene, transportation, product handling, and marketing. Each participant who attends both workshops will receive a certificate of completion. [Room 17]

Obtaining Fresh, Local Products for Your RestaurantMichelle Wasserman, Candida Stamp, and Jeana Wycuff

Why should a restaurant buy local? Is it possible? Michelle Wasserman, Candida Stamp, and Jeana Wycuff, co-owners of worker-owned cooperative Casa Nueva Res-taurant and Cantina in Athens, have worked with over 30 local businesses in their years as managers. They will discuss sourcing, working with local producers, costing, and developing menus. [Room 15]

OFFERings: Charting Future Directions for Organic Research in Ohio

Brian McSpadden Gardener Brian McSpadden Gardener of OSU OARDC is the new director of the Organic Food, Farming, Education, and Research program (OFFER). OFFER is recognized nationally as a leader for organic research, with over $3 million of ongoing organic farming re-search. Join this discussion between scientists and growers about current and future research priorities and how to particpate in OFFER programs. [Room 9]

Fracking: The Legislative and Regulatory LandscapeCheryl Johncox

Ohio is on the cusp of a natural gas drilling boom. In this workshop, Cheryl Johncox of the Buckeye Forest Council will examine the current legislative and regulatory land-scape that oversees the natural gas industry. Learn what resources are available to communities to protect their health and environment. [Little Theatre]


Short Workshops (Saturday Session II-B, 2:50-3:45 p.m.)

Worm Composting and Food Waste RecyclingJeremy Gedert

One20 Farm received a SARE grant to study vermicomposting as a means to recycle restaurant food waste into a useable product. Chef and farmer Jeremy Gedert will describe the ups and downs of the project and how other farmers can partner with restaurants to create a mutually beneficial cycle. [Room A]

Mushrooms in the GardenJanell Baran

Mushrooms make a wonderful complement to freshly harvested herbs and vegetables from your garden and are not any more difficult to grow. Janell Baran, owner of Blue Owl Hollow Tree Farm, will demonstrate techniques for raising culinary mushrooms in a variety of outdoor settings, such as compost piles, garden beds, paths, and undesir-able or storm-damaged trees. [Room B]

Winter Vegetable Storage for Year-Round MarketingDon Kretschmann

Don Kretschmann of Kretschmann Farms has a lot of experience from 30 years of or-ganic fruit and vegetable farming. He will share techniques for storing vegetable crops into the winter, including modern coolers, root cellars, and other creative means. Be inspired to market year-round by learning specific crop strategies and requirements. [Resource Room]

Plant Residues in Organic Vegetable Production: A Look Back and Ahead on the Pros and Cons

Matt Kleinhenz, Brian McSpadden Gardener, Mark Bennett, and Sally MillerPlant residues have important roles in organic vegetable production. For example, they can be employed positively to suppress weeds, conserve soil moisture, improve drainage, enhance soil health and fertility levels, limit plant disease, and provide ref-uge to beneficial insects. Still, plant residues can have deleterious effects in organic vegetable systems. Residues can delay springtime field operations, harbor pathogens and insect pests, and bind and limit the availability of nitrogen and other nutrients. Keys to the successful inclusion of plant residues into vegetable systems include weighing the associated risks and rewards. The OSU team will lead a discussion on the successful and not so successful use of plant residue mulches. [Room 9]

Managing Organic Soil Fertility to Improve Spelt Bread QualityP. Larry Phelan

Protein in grains like spelt and wheat serves both functional and nutritional roles. While grain high in protein may be desirable for human and animal nutrition, an opti-mal balance of different forms of protein is required for bread-baking quality. P. Larry Phelan of OSU OARDC will discuss research on organic grains to find best practices to manage protein quality and quantity. [Room 19]

Selecting Sheep for ProfitKathy Bielek and John Anderson

Kathy Bielek and John Anderson will share their combined 40+ years of experience in managing sheep for profit. They will describe the results of their SARE-funded re-search on basic genetic considerations for selecting sheep for prolificacy and parasite resistance. In addition, they will explain how to use estimated breeding values (EBVs). [Room 21]

Dairy Forage QualityGlenn Carlisle

Glenn Carlisle of Carlisle Dairy & Forage Consulting has spent his life working with national and regional dairy nutrition firms, and Ohio farms of all sizes and types. In this session, he will explain how cultural practices and plant selection maximize for-age quality, as well as how measuring plant sugars through Brix can influence dairy management, including harvesting and ration formulation. [Room 17]

Eating Locally and Seasonally the Slow Food WayColleen Yuhn

Join Colleen Yuhn, leader of Slow Food Columbus, in savoring the season using season-al local ingredients and other items with a sense of place. She will describe Slow Food Columbus and the philosophy behind the Slow Food movement, while demonstrating how to make delicious creations in your own kitchen. She also manages The Greener Grocer, partner to Local Matters, and will discuss marketing products and the need in central Ohio for extending the growing season. [Room 1]

Promoting Farm Sales Through Collaborative MarketingLeslie Schaller

Learn how to successfully increase farmer access and boost sales from the experience of the 30 Mile Meal brand partners in Athens, Ohio. Leslie Schaller of ACEnet will ex-plain how this partnership of 130 restaurants and producers has engaged tremendous consumer support and recognition for local foods. [Room D]

The Role of Cooperatives in MarketingBob Cohen

This workshop will explain what cooperatives are, how they function, and how they can be used to market products. Bob Cohen, the program coordinator at Kent State University’s Cooperative Development Center and OSU instructor, will help attendees consider whether a cooperative is an appropriate choice for them. [Room 15]

Tracking Your Organic ProductionDean Falb

Documentation is required for successful farm management and for attaining and maintaining organic certification. Dean Falb of Falb Family Farm will describe his successful practices for documenting the trail of his products from field to storage to consumer. Learn his methods for recording production, tracking inventory, and main-taining integrated financial accounting. [Room 7]

Creating a Better Farm BillAlex Beauchamp

Come hear Alex Beauchamp, Midwest Regional Director of Food and Water Watch, describe what his organization is doing to create a fair farm bill. Attendees will be en-couraged to discuss what they are doing and to learn ways to get involved. [Room C]

Fracking: Signing a Lease and Protecting Landowner InterestsMike Hogan

While the first horizontal natural gas wells in the Marcellus formation are just begin-ning production in eastern Ohio, drilling in both the Marcellus and Utica shale forma-tions in Ohio may occur in more than two-thirds of Ohio in coming years. This work-shop with OSU Extension’s Mike Hogan will outline horizontal drilling and hydraulic fracturing technologies and methods which landowners can use to protect their in-terests. [Little Theatre]

3:30 p.m. Raffle-Rama Winners Drawn [Across from the Little Theatre]

Best of luck with the OEFFA Conference!

Promoting cooperative and employee ownership

www.oeockent.org

[email protected]

330.672.3028


4:00-5:15 p.m.Keynote Session, Awards, and Announcements [Auditorium]

Woody Tasch Slow Money: Investing as if Food, Farms, and Fertility Matter

5:15-6:15 p.m. Business Meeting [Auditorium]

Members are invited to join this general meeting to review the past year and lay the foundation for the next. OEFFA members will elect new officers and at-large representatives for the 2012-2013 Board of Trustees.

6:15-7:15 p.m. Dinner [Dining Area] Dinner menu on Pg. 7.


7:30-9:15 p.m. Saturday Evening Entertainment [Dining Area]

Contra Dance with the Back Porch Swing Band [Dining Area]If you’re looking for a band with swingin’ rhythm and old timey flavor, look no further! Stretch those legs, join us for dancing, and get to know your neighbor a little better. The Back Porch Swing Band will lead novice and experienced dancers alike in a romping good time.

Film Screening and Discussion [Auditorium]

The movie, The Greenhorns, explores the lives of America’s young farm-ing community. An audience discussion facilitated by Joseph Swain of Swainway Urban Farm will follow to explore the obstacles young farm-ers face and how they can be nurtured, encouraged, and recruited into sustainable farming.

Bonus! A trailer for an upcoming documentary about the sustainable food economy in Athens, Ohio, Hand to Mouth, will make its public show-ing debut at the evening screening.

SUNDAY


8:30-9:15 a.m. Non-Denominational Service [Room C]

Join us for spiritual nurturing and community. Pastor Charlie Frye will lead a discussion, entitled Connecting Scripture, Sustainable Living, and Sustainable Agriculture, that explores how Scripture encourages the nurturing and caring of the Earth. He’ll highlight thoughts and reflections by authors such as Wen-dell Berry, Wes Jackson, and others in his talk, and provide time for questions and discussion.

Charlie, a past president of the OEFFA board, served as a United Method-ist pastor for 30 years. He and his wife, Nancy, are 30 year OEFFA members and live on five acres in Ashland County, which includes a garden and 40 heirloom fruit trees, blueberries and asparagus plants.

We’ll also take time to remember Rex Spray, who passed away in December. Rex was Ohio’s first certified organic farmer, and an early pioneer for sustainable agriculture, inspiring a whole movement of organic farmers in Ohio. He received OEFFA’s Stewardship Award in 2005.


9:30-11:30 a.m. Workshop Session III Choose one long workshop or two short workshops

Long Workshops (Sunday Session III, 9:30-11:30 a.m.)

Pumpkins, Squash, and Bugs, Oh My!Melinda O’Briant and Celeste Welty

Growing pumpkins and winter squash can yield wonderful successes or cataclysmic failures. Melinda O’Briant of Turner Organic Farm and Celeste Welty, OSU Extension Entomologist, will offer advice for success, including when to plant, best varieties, pest management, and weed control. [Resource Room]

International Organic CertificationBetty Kananen and Jodi Snyder

Betty Kananen and Jodi Snyder of Global Organic Alliance will describe the Japanese and European Union organic standards and what is required to do business in Japan or Europe, including costs and documentation. Available equivalency programs will also be discussed. [Room 3]

Raising and Selling Ohio FiberAndrea Wargo

Andrea Wargo of That’ll Do Farm sells mill-spun and hand-spun yarn from her alpacas and angora goats. She will discuss how to choose the right animals for fiber. With a marketing and advertising background, Andrea will also offer advice for creating value-added products, finding customers, branding your fiber as a local product, and utilizing social networking to increase visability. [Room 1]

Forage for Cattle ProductionGary Zimmer

Farmers considering raising cattle solely on forage have many questions: What are some limitations? What are the challenges? What practices are others using to achieve success? Is livestock supplementation necessary? Author and organic dairy farmer Gary Zimmer will explain how success starts with soil fertility and plant management. [Room 15]

Healing Herbs and Your Health IndependenceDawn Combs

Knowing how to grow and use some basic, local healing herbs can help you maintain options in your family’s healthcare, keep more money in your pocket, and allow you to work in partnership with your healthcare providers rather than being dependent on them. Dawn Combs, a practicing certified herbalist, owns a medicinal herb farm with her husband. [Room 21]

Community Investment in Local Food SystemsBrad Masi and Abbe Turner

Brad Masi of NEOFoodWeb and Abbe Turner of Lucky Penny Creamery will explore practical tools for linking community development with local food systems. They will offer examples from northeast Ohio communities, including a detailed presentation of Lucky Penny Creamery as a model for Slow Money local food start-ups. [Little Theatre]

Are You Market-Ready?Mike Hogan and Julie Fox

Learn how to effectively sell your products directly to restaurants, grocery stores, and other retail and wholesale markets. Along with OSU Extension instructors Mike Hogan and Julie Fox, restauranteurs and chefs who purchase food items directly from farmers will be on hand to offer tips for increasing sales. [Room 17]

Genetic Engineering: The Battle for Safe Food, Public Health, and Environmental Protection

Andrew Kimbrell Genetically-engineered crops can have drastic negative impacts on personal and envi-ronmental health and biodiversity. Keynote speaker Andrew Kimbrell, a public interest attorney, educator, author, and the Executive Director of the Center for Food Safety, will discuss ongoing public education, policy advocacy, and legal actions intended to curtail industrial agricultural production methods that harm human health and the environment. [Room C]

Securing Credit: Plan to SucceedRoger Smith

The best way to map a course for farm business success is to write a business plan. Learn what a lender needs to know and how to prepare a business plan for a pro-ductive discussion about securing credit. In this workshop Roger Smith of Farm Credit Services of Mid America explains the “One Page Business Plan,” a simplified approach aimed at getting participants started on writing farm business goals and continuing to build a plan. [Room 19]

Rex Spray 2008


Short Workshops (Sunday Session III-A, 9:30-10:25 a.m.)

Composting: Past, Present, and FutureMarvin Duren

Marvin Duren of Marvin’s Organic Gardens will share stories from over 40 years of composting. The farm now recyles food, paper, and yard waste and manure from busi-nesses and organizations such as the Cincinnati Zoo, Procter and Gamble, Walmart, and local schools and townships. Learn how to actually make a profit by composting. [Room A]

Water Conservation: Harvesting Rain Water with Rain BarrelsJim Kiracofe

Jim Kiracofe from the Licking County Soil and Water Conservation District will present on water conservation using rain barrels. The workshop will include discussion of rain barrel benefits, methods for determining yield from a roof, and the amount of water needed to water a garden. It will also include a demonstration showing how to con-struct a rain barrel. [Room 7]

Companion PlantingKate Cook

Kate Cook, Garden Manager for Carriage House Farm, will discuss the basics of com-panion planting and its valuable role in Integrated Pest Management. Discussion will include some specific applications of companion planting and intercropping for both home garden and market garden growers. [Room B]

Great Interns: How Do You Get Them and How Do You Keep Them?Annie and Jay Warmke

Blue Rock Station, a farm focused on sustainable living, has worked with dozens of interns in a variety of settings since 1997. Owners Annie and Jay Warmke will explain the basics of their program, their philosophy about learning, and how they continue to mentor interns even after they complete their internship. [Room 9]

Building Community PowerMacKenzie Bailey

Become a leader in your community and learn how to build power through grassroots action. This workshop led by OEFFA’s Policy Program Coordinator MacKenzie Bailey will teach you how to set strategic and attainable goals, build relationships, and carry out campaign tactics. [Room D]

Short Workshops (Sunday Session III-B, 10:35-11:30 a.m.)

Ohio’s New Composting Regulations and Your FarmAngel Arroyo-Rodriguez

Are you aware that the Ohio Environmental Protetion Agency (EPA) has updated the state’s composting regulations? Angel Arroyo-Rodriguez from the EPA’s Division of Ma-terials and Waste Management will explain the changes, and how farmers may be able to expand their services and take advantage of additional compostable materials. [Room A]

Water Conservation: Rain Garden Benefits and ConstructionPat Deering

Pat Deering of the Licking County Soil and Water Conservation District will present on water conservation using rain gardens. Benefits, construction of rain gardens, and community involvement will be discussed. The workshop will also highlight education resources and examples of existing gardens in Licking County. [Room 7]

Season Extension for Small-Scale Intensive Crop ProductionKip Rondy and Dan Kneier

This workshop will focus on season extension techniques for intensive crop produc-tion. Kip Rondy and Dan Kneier of Green Edge Gardens will describe crop selection, management, and marketing strategies. They will also discuss how to plan and plant high value crops for year-round markets by maximizing space, increasing efficiency, and reducing costs. [Room B]

Tax Efficient Planning: Do What the Truly Wealthy DoEdward R. Klesack

Keep more of what you earn. After attending this session by financial consultant, es-tate planner, and investment coach Edward R. Klesack, you will understand why even successful people have difficulty accumulating money: income taxes! Learn tips for how best to minimize their effect. [Room 9]

Farming the SunKevin Eigel

Want to go solar, but worried the transition will be too expensive? Kevin Eigel of Eco-house, a company that helps homeowners and small businesses reduce their energy use, will explain the economics of installing a solar electric or solar hot water system on your farm. Learn about the latest in solar equipment, federal tax credits, USDA grants for solar installations, and sale of renewable energy credits. [Room D]

11:30 A.M.-12:15 p.m. Exhibit Hall Break Exhibit Hall map on Pg. 5. Exhibitors list on Pg. 32.

12:15-1:15 p.m. Lunch [Dining Area] Lunch menu on Pg. 7.

1:30-2:30 p.m. Workshop Session IV

NRCS Conservation Programs and Funding OpportunitiesBarbara Baker

The USDA Natural Resources Conservation Service (NRCS) offers funding to farmers for projects on their land. Learn what projects qualify and how to apply from USDA NRCS staff member Barbara Baker. [Room 21]

Magnificent Materials for Mulching an Organic GardenKatie-Marie Charlton-Perkins and Melinda O’Briant

Different mulching materials provide different benefits to crops. Katie-Marie Charl-ton-Perkins and Melinda O’Briant from Turner Organic Farm will offer suggestions for mulch and present the data from their SARE-funded project using wool as mulch. [Room A]


Maple Syruping with SAREChristine D. Tailer

Straight Creek Valley Farm was the recepient of an almost $6,000 SARE grant, which was used to teach local students that maple syruping can be a viable, sustainable en-terprise in southern Ohio. Owner Christine Tailer will discuss the application process and their project, including constructing a wood fired evaporator, gathering sap, and evaporating. [Room D]

Lettuce All SummerPatricia Mumme

Thanks to the newer varieties of batavian lettuce, you can plant and harvest lettuce for salads and sales all through the summer. Patricia Mumme of Garden Patch Produce has been including lettuce in her CSA shares almost every week from May through October for over 10 years. She’ll share advice on seed variety selection, succession planting, and spacing. [Resource Room]

Doing Agri-Business with IsraelKarl R. Gebhardt

The Ohio-Israel Agricultural Initiative seeks to build business opportunites and to ex-change technology between Ohio and Israeli producers and companies involved in ag-riculture, energy, and other bio-sciences. Karl Gebhardt will describe his experiences with the program and explain how attendees can participate. [Room 3]

Regenerative Farming in the 21st CenturyGeoffrey Tolle

With challenges such as changing climate and decreasing resources, many 21st cen-tury farmers are going to have to fundamentally overhaul their ways of farming. In this theoretical exploration of livestock roles, Geoffrey Tolle of the Ohio Permaculture Network will explain how farm plants and animals can perform more functions for a more sustainable farming operation. [Room 7]

Brix and Nutritional Concerns for DairyGary Zimmer

Join organic dairy farmer Gary Zimmer to hear about surveying Brix quantities in al-falfa. This and other factors are important clues that can be used to address nutritional concerns for dairy cows. Hear from a world class expert on how to manage nutrition for optimal herd health, production, and profit. [Room 15]

Cultured Raw Milk MozzarellaShawn and Beth Dougherty

Shawn and Beth Dougherty of Sow’s Ear Farm and Pottery raise dairy cows, beef, pork, poultry, and organic vegetables on their small, grass-based farm in eastern Ohio. They attempt to make holistic use of all the resources of the farm, because fewer off-farm inputs means greater food independence. They will demonstrate the steps to making cultured raw milk mozzarella without citric acid or the microwave, and, time permit-ting, will also demonstrate making raw cream butter, and how to use the resultant whey and buttermilk to make ricotta. [Room 1]

Supplying Our Local Food System: Seeing Opportunity, Taking ActionKip Rondy and Warren Taylor

Join Green Edge Garden’s Kip Rondy and Snowville Creamery’s Warren Taylor as they tell the story of their efforts to establish a food aggregation center, or food hub, in Columbus. Their journey has made them realize it is essential to expand local food production but that production will lag until growers can make a full-time living. Be inspired by new season extension efforts taken on over the past several months, creat-ing an opportunity for farming as a sole income source. [Little Theatre]


2:45-4:00 p.m. Keynote Session and Announcements [Auditorium]

Andrew Kimbrell The Future of Food


4:00-4:15 p.m. Closing Remarks [Auditorium]

Food is Social: Using New Media to Market Your Food BusinessRachel Tayse Baillieul

Blogging, Facebook, Google, and Twitter strike fear in the hearts of many small busi-ness owners. Urban homesteader and food blogger Rachel Tayse Baillieul will explain the rewards of participating in the social media game and show how to use social media tools effectively in minutes a day. [Room 17]

How to Grow Your Farm BusinessRichard Stewart

Carriage House Farm is an Ohio Century Farm that manager Richard Stewart has diversified over the last decade, moving slowly from growing 300 acres of corn and soybeans to horse boarding, beekeeping, and produce farming. Richard will share his strategies, including marketing, identifying what to grow, and diversifying for a more sustainable operation. [Room B]

Organic Seed vs Monsanto: The Lawsuit Challenging Patents on SeedDaniel B. Ravicher

This session will discuss the pending lawsuit against Monsanto filed by the Public Pat-ent Foundation (PUBPAT) on behalf of 83 family farmers, seed businesses, and organic agricultural organizations, including OEFFA. The plaintiffs were forced to sue preemp-tively to protect themselves from being accused of patent infringement, should they ever become contaminated by Monsanto’s genetically modified seed. Dan Ravicher, attorney for the plaintiffs, will provide an update. [Room C]

When the Biomass Hits the Fan: Farming in a World Running Out of Everything

Jay Warmke Declining natural resources mean that farmers will need to alter their way of thinking to compete effectively in a new reality. Jay Warmke of Blue Rock Station will discuss future trends, opportunities, and challenges, and how, with an informed strategy, farmers can profit from the coming need for distributed energy sources. [Room 9]

O SOLE Mio: Spend Local, Save Local, Invest Local!Chuck Lynd and Matt Shad

Chuck Lynd, the soul of SOLE (Support Our Local Economy), and Matt Shad, Vice Presi-dent for Economic and Community Development Institute (ECDI), a small business micro-lender, will share how programs like Think Columbus First, Celebrate Local, and Invest Local Ohio are keeping dollars local. Inspired by other Slow Money chapters, SOLE’s coalition of locavores, independent businesses, and locally-bred organizations help businesses become stable through business training, networking, and access to financing. [Room 19]

We value your opinion!

Please remember to turn in your conference evaluation form to the registration area or mail your form to OEFFA, 41 Croswell Rd., Columbus, OH 43214. Two submitted forms will be selected at random to receive a great door prize.


Great TasteFarm Fresh

it Used to Be.Milk the Way

local pastured cows

minimally processed

no rbST hormones

New Product: ~Low Fat Chocolate MilkComing Soon: Plain Grade A Low Fat Yogurt

snowvillecreamery.com


John Anderson, Selecting Sheep for Profit, Lambshire Polypays, 10131 Munson Rd., Shreve, OH 44676, (330) 749-9053, [email protected]

Angel Arroyo-Rodriguez, Ohio’s New Composting Regulations and Your Farm, Ohio Envi-ronmental Protection Agency, Division of Materials and Waste Management, 50 W. Town St. Ste. 700, Columbus, OH 43215, (614) 728-5336, [email protected]

MacKenzie Bailey, Building Community Power, Ohio Ecological Food and Farm Associa-tion, 41 Croswell Rd., Columbus, OH 43214, (614) 421-2022 Ext. 208, [email protected]

Barbara Baker, NRCS Conservation Programs and Funding Opportunities, United States Department of Agriculture National Resources Conservation Service, 200 N. High St. Rm. 522, Columbus, OH 43215, (614) 255-2502, [email protected]

Harit Kauer Bal, Identifying and Managing Beneficial Insects in Vegetable Crops, The Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Ave., Wooster, OH 44691, (330) 263-3725, [email protected]

Janell Baran, Mushrooms in the Garden, Blue Owl Garden Emporium and Blue Owl Hollow, 6000 Porter Rd., Newark, OH 43055, (740) 345-4689, [email protected]

Amy Batchman, Barn Moving 101: How, Why, and What You Need Besides a Pry Bar, Radical Roots Farm, 3343 W. Jackson Rd., Springfield, OH 45502, (937) 470-9153, [email protected]

Alex Beauchamp, Creating a Better Farm Bill, Food and Water Watch, 1616 P St. NW Ste. 300, Washington D.C. 20036, (202) 683-2533, [email protected]

Mark Bennett, Plant Residues in Organic Vegetable Production: Looking Back and Ahead on the Pros and Cons, The Ohio State University, Department of Horticulture and Crop Science, 312A Kottman Hall, 2021 Coffey Rd., Columbus, OH 43210, (614) 292-3864, [email protected]

Kathy Bielek, Selecting Sheep for Profit, Misty Oaks Farm, 1130 Kimber Rd., Wooster, OH 44691, (330) 264-5281, [email protected]

Sheryl Ann Billman, Green Livin’ Farm Women Coming Together, From Homeless in the Desert to a Farm in Ohio: Bringing the Vision to Life, Aggie’s Rest Sustainable Living Farm, 19107 Avon Belden Rd., Grafton, OH 44044, (440) 926-3114, [email protected]

Natalie Bumgarner, Brix Levels as an Indicator of Vegetable Quality: Measurement and Meaning, The Ohio State University Extension, 1680 Madison Ave., Wooster, OH 44691, (304) 615-9243, [email protected]

Glenn Carlisle, Row Crop Tips: Old Words That Are Back in Style, Dairy Forage Quality, Carlisle Dairy & Forage Consulting LLC, 5349 State Rte. 516 NW, Dover, OH 44622, (330) 340-9051, [email protected]

Katie-Marie Charlton-Perkins, Magnificent Materials for Mulching an Organic Garden, Turner Organic Farm, 7400 Given Rd., Cincinnati, OH 45243, (513) 919-8447, [email protected]

Doug Christen, Barn Moving 101: How, Why, and What You Need Besides a Pry Bar, Smaller Footprint Farm, PO Box 722, Yellow Springs, OH 45387, (937) 767-9920, [email protected]

Bob Cohen, Farm Succession Planning: It’s Never Too Early, The Role of Cooperatives in Marketing, Ohio Employee Ownership Center, Kent State University, 113 McGilvrey Hall, Kent, OH 44242, (419) 610-5924, [email protected]

Dawn Combs, Healing Herbs and Your Health Independence, Mockingbird Meadows Herbal Health Farm, 16671 Burns Rd., Marysville, OH 43040, (614) 354-5162, [email protected]

Kate Cook, Companion Planting, Carriage House Farm, 10251 Miamiview Rd., North Bend, OH 45052, (513) 235-7868, [email protected]

Troy Cooper, Sow It, Grow It, Sell It . . . Safely! Parts I and II, The Ohio State University Extension- Knox County, 1025 Harcourt Rd., Mt. Vernon, OH 43050, (740) 397-0401, [email protected]

Gary Cox, Creating Your Own Pathway to Food Sovereignty, The Law Office of David G. Cox, Columbus, OH

Kathleen Cunningham, Over and Under, The Black Sheep Fiber Farm, PO Box 427, Sardinia, OH 45171, (937) 515-9222, [email protected]

Pat Deering, Water Conservation: Rain Garden Benefits and Construction, Licking County Soil and Water Conservation District, 771 E. Main St. Ste. 100, Newark, OH 43055, (740) 670-5330, [email protected]

Shawn and Beth Dougherty, Cultured Raw-Milk Mozzarella, Sow’s Ear Farm and Pottery, 210 Burge Rd., Toronto, OH 43964, (740) 537-5178, [email protected]

Wes Duren, Edible Landscaping, Edible Mushroom Logs, Marvin’s Organic Gardens, 2055 US Rte. 42, Lebanon, OH 45036, (513) 932-3319, [email protected]

Marvin Duren, Composting: Past, Present, and Future, Marvin’s Organic Gardens, 2055 US Rte. 42, Lebanon, OH 45036, (513) 932-3319

Kevin Eigel, Farming the Sun, Ecohouse, 7657 Feder Rd., Galloway, OH 43119, (614) 805-5776, [email protected]

Dean Falb, Tracking Your Organic Production, Falb Family Farm, 1927 Tannerville Rd., Orrville, OH 44667, (330) 682-3185, [email protected]

Julie Fox, Are You Market-Ready?, The Ohio State University South Centers, 1864 Shyville Rd., Piketon, OH 45661, (740) 289-2071 Ext. 225, [email protected]

Charles A. Fritsch, Making Hard Cider, Windy Hill Apple Farm, 1740 Sportsman Club Rd., Newark, OH 43055, (740) 587-3632, [email protected]

Mary Gardiner, Identifying and Managing Beneficial Insects in Vegetable Crops, The Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Ave., Wooster, OH 44691, (330) 263-3643, [email protected]

Karl R. Gebhardt, Doing Agri-Business with Israel, Ohio-Israel Agricultural Initiative, 17 S. High St. Ste. 1000, Columbus, OH 43215, (614) 579-5942, [email protected]

Jeremy Gedert, Worm Composting and Food Waste Recycling, One20 Farm, 942 Pauline Ave., Columbus, OH 43224, (614) 441-1041, [email protected]

Eric Hanson, Organic Production of Brambles in High Tunnels, Michigan State University, Department of Horticulture, 388 PSSB, East Lansing, MI 48824, (517) 355-5191 Ext. 1386, [email protected]

Bob Hendershot, Producing Grass Fed Beef and Lamb, United States Department of Agriculture National Resources Conservation Service, 831 College Ave. Ste. B, Lancaster, OH 43130, (740) 653-1559, [email protected]

Robert Hendrix, Farm Succession Planning: It’s Never Too Early, 6295 Emerald Pkwy., Dublin, OH 43016, (614) 791-2622, [email protected]

WORKSHOP PRESENTERS


Elsa Higby, Growing with(out) Lead, Grow Youngstown, PO Box 1191, Youngstown, OH 44504, (330) 286-0688, [email protected]

Mike Hogan, Fracking: Signing a Lease and Protecting Landowner Interests, Are You Market-Ready?, The Ohio State University Extension, 135 Main St. Ste. A, Wintersville, OH 43953, (740) 264-2212, [email protected]

Jim Jasinski, Identifying and Managing Beneficial Insects in Vegetable Crops, The Ohio State University Extension, Ohio Agriculture Research and Development Center, Depart-ment of Entomology, 1512 S. US Hwy. 68 Ste. B100, Urbana, OH 43078, (937) 484-1526, [email protected]

Cheryl Johncox, Fracking: The Legislative and Regulatory Landscape, Buckeye Forest Council, 1200 W. 5th Ave. Ste. 103, Columbus, OH 43212, (614) 487-9290, [email protected]

Betty Kananen, International Organic Certification, Global Organic Alliance Inc., PO Box 530, 3185 Township Rd. 179, Bellefontaine, OH 43311, (937) 593-1232, [email protected]

Andrew Kimbrell, Genetic Engineering: The Battle for Safe Food, Public Health, and Environmental Protection, Center For Food Safety, International Center for Technology Assessment, 660 Pennsylvania Ave., Washington D.C. 20003, (202) 547-9359, [email protected], [email protected]

J.B. King, Niche Pork Production, Processing, and Marketing, King Family Farm, 3940 Fac-tory Rd., Albany, OH 45710, (740) 698-3940, [email protected]

Jim Kiracofe, Water Conservation: Harvesting Rain Water with Rain Barrels, Licking County Soil and Water Conservation District, 771 E. Main St. Ste. 100, Newark, OH 43055, (740) 670-5330, [email protected]

Matt Kleinhenz, Brix Levels as an Indicator of Vegetable Quality: Measurement and Mean-ing, Plant Residues in Organic Vegetable Production: A Look Back and Ahead on the Pros and Cons, The Ohio State University Extension, Ohio Agricultural Research and Development Center, 1680 Madison Ave., Wooster, OH 44691, (330) 263-3810, [email protected]

Edward R. Klesack, Farm Succession Planning: It’s Never Too Early, Tax Efficient Planning: Do What the Truly Wealthy Do, 2025 State Rte. 511, Perrysville, OH 44864, (419) 368-3220, [email protected]

Dan Kneier, Season Extension for Small-Scale Intensive Crop Production, Green Edge Gar-dens, 16232 Henry Rd., Amesville, OH 45711, (740) 448-4021, [email protected]

Don Kretschmann, Winter Vegetable Storage for Year-Round Marketing, Kretschmann Farm, 257 Zeigler Rd., Rochester, PA 15074, [email protected]

Michael Lilburn, Nutritional Nuances of Pastured Poultry, The Ohio State University, Ohio Agricultural Research and Development Center, Gerlaugh Hall Department of Animal Sciences, Wooster, OH 44691, (330) 263-3992, [email protected]

Joe Logan, Fracking: Potential Environmental Impacts to Landowners, The Ohio Environ-mental Council, 1207 Grandview Ave. Ste. 201, Columbus, OH 43212, (614) 487-7506, [email protected]

Chuck Lynd, O SOLE Mio: Spend Local, Save Local, Invest Local!, Support Our Local Economy, Columbus, OH, (614) 354-6172, [email protected]

Brad Masi, Community Investment in Local Food Systems, Northeast Ohio Food Web, 25 Locust St., Oberlin, OH 44074, (440) 935-3106, [email protected]

Jeff McCutcheon, Producing Grass Fed Beef and Lamb, The Ohio State University Extension, 871 West Marion Rd. Ste. 102, Mt. Gilead, OH 43338, (419) 947-1070, [email protected]

Brian McSpadden Gardener, OFFERings: Charting Future Directions for Organic Research in Ohio, Plant Residues in Organic Vegetable Production: A Look Back and Ahead on the Pros and Cons, The Ohio State University, Ohio Agricultural Research and Development Center, Department of Plant Pathology, 1680 Madison Ave., Wooster, OH 44691, (330) 202-3565, [email protected]

Ron Meyer, Organic Strawberry Production, Strawberry Hill Farm, 24514 Township Rd. 167, Fresno, OH 43824, (740) 545-7828, [email protected]

Sally Miller, Plant Residues in Organic Vegetable Production: Looking Back and Ahead on the Pros and Cons, The Ohio State University, Ohio Agricultural Research and Development Center, Department of Plant Pathology, 1680 Madison Ave., Wooster, OH 44691, (330) 263-3678, [email protected]

Jeff Moyer, No-Till Organic Farming, Using Compost in Field Crop Systems, Cover Crops for Soil Fertility, The Rodale Institute, 611 Siegfriedale Rd., Kutztown, PA 19530, (610) 683-1420, [email protected]

Patricia Mumme, Lettuce All Summer, Garden Patch Produce, 5260 Goose Lane Rd., Alexandria, OH 43001, (740) 924-4331, [email protected]

Melinda O’Briant, Pumpkins, Squash, and Bugs, Oh My!, Magnificent Materials for Mulching an Organic Garden, Turner Organic Farm, 7400 Given Rd., Cincinnati, OH 45243, (513) 561-7400, [email protected]

Vanessa Pesec, Fracking Action: How to Protect Your Land and Community, Network for Oil and Gas Accountability and Protection, 2819 Brentwood Rd. NW, Canton, OH 44708, (216) 374-6438, [email protected]

P. Larry Phelan, Managing Organic Soil Fertility to Improve Spelt Bread Quality, The Ohio State University, Ohio Agricultural Research and Development Center, Department of Entomology, 1680 Madison Ave., Wooster, OH 44691, (330) 263-3728, [email protected]

Daniel B. Ravicher, Organic Seed vs Monsanto: The Lawsuit Challenging Patents on Seed, Public Patent Foundation, Cardozo School of Law, 55 Fifth Ave., New York, NY 10003, (212) 545-5337, [email protected]

Kip Rondy, Supplying Our Local Food System: Seeing Opportunity, Taking Action, Season Extension for Small-Scale Intensive Crop Production, Green Edge Gardens, 16232 Henry Rd., Amesville, OH 45711, (740) 448-4021, [email protected]

Joan Samkow, Green Livin’ Farm Women Coming Together, 4953 Bryenton Rd., Litchfield, OH 44253, (330) 418-1284, [email protected]

Leslie Schaller, Promoting Farm Sales Through Collaborative Branding, ACEnet, 94 Colum-bus Rd., Athens, OH 45701, (740) 592-3854, [email protected]

Joe Scheerens, Brix Levels as an Indicator of Vegetable Quality: Measurement and Mean-ing, The Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Ave., Wooster, OH 44691, (330) 263-3826, [email protected]

Matt Shad, O SOLE Mio: Spend Local, Save Local, Invest Local!, Economic and Community Development Institute, 1655 Old Leonard Ave., Columbus, OH 43219, (614) 559-0115, [email protected]

Mary Lou Shaw, Organic Pest Management for the Backyard Gardener, Milk and Honey Farm, 9336 Madison Rd. NE, Washington Courthouse, OH 43160, (740) 831-4054, [email protected]

Roger Smith, Securing Credit: Plan to Succeed, Farm Credit Services of Mid America, 3910 Johnstown-Utica Rd., PO Box 489, Utica, OH 43080, (740) 892-3338, [email protected]

Dave Smith, Sustainable Aquaculture of Fish and Shrimp in Ohio, Freshwater Farms of Ohio Inc., 2624 N. US Hwy. 68, Urbana, OH 43078, (937) 652-3701, [email protected]

Jodi Snyder, International Organic Certification, Global Organic Alliance Inc., PO Box 530, 3185 Township Rd. 179, Bellefontaine, OH 43311, (937) 593-1232

Candida Stamp, Obtaining Fresh, Local Products for Your Restaurant, Casa Nueva Restau-rant and Cantina, 4 W. State St., Athens, OH 45701, (740) 592-9724, [email protected]

continued

WORKSHOP PRESENTERS


Richard Stewart, How to Grow Your Farm Business, Carriage House Farm, 10251 Miami-view Rd., North Bend, OH 45052, (513) 967-1106, [email protected]

Joe Streit, Milk Herdshares, Double J Farm, 3070 Wehr Rd., Hamilton, OH 45011, (513) 284-7330, [email protected]

Christine D. Tailer, Maple Syruping with SARE, Straight Creek Valley Farm, 6489 Straight Creek Rd., Georgetown, OH 45121, (513) 205-0054, [email protected]

Woody Tasch, Slow Money 101: Where Is It Coming From, Where Is It Going?, Slow Money, 320 Washington St. 4th Flr., Brookline, MA 02445, [email protected]

Warren Taylor, Supplying Our Local Food System: Seeing Opportunity, Taking Action, Snowville Creamery, 32623 State Rte. 143, Pomeroy, OH 45769, (740) 698-2340, [email protected]

Rachel Tayse Baillieul, Preserving: Beyond the Canning Jar, Food is Social: Using New Media to Market Your Food Business, Hounds in the Kitchen, 349 Tibet Rd., Columbus, OH 43202, (614) 598-3559, [email protected]

Geoffrey Tolle, Regenerative Farming in the 21st Century, Ohio Permaculture Network, 3123 Broadmoor Ave., Columbus, OH 43209, (614) 235-2045, [email protected]

Braden Trauth, Introduction to Permaculture, Om Valley Permaculture, this-land.org, 1869 Robley Ave., Cincinnati, OH 45223, (513) 569-2579, [email protected]

Jake and Dawn Trethewey, Growing Organic Sweet Corn: The Challenges and Rewards, Maplestar Farm LLC, 10382 E. Washington St., Auburn Township, OH 44023, (440) 543-4459, [email protected]

Abbe Turner, Community Investment in Local Food Systems, Lucky Penny Creamery, 632 Temple Ave, Kent, OH 44240, (330) 572-7550, [email protected]

Andrea Wargo, Raising and Selling Ohio Fiber, That’ll Do Farm, Ohio Natural Fiber Net-work, 34634 State Rte. 303, Grafton, OH 44044, (440) 829-3644, [email protected]

Annie Warmke, Green Livin’ Farm Women Coming Together, Great Interns: How Do You Get Them and How Do You Keep Them?, Blue Rock Station, 1190 Virginia Ridge Rd., Philo, OH 43771, (740) 674-4300, [email protected]

Jay Warmke, When the Biomass Hits the Fan: Farming in a World Running Out of Every-thing, Great Interns: How Do You Get Them and How Do You Keep Them?, Blue Rock Station, 1190 Virginia Ridge Rd., Philo, OH 43771, (740) 674-4300, [email protected]

Michelle Wasserman, Obtaining Fresh, Local Products for Your Restaurant, Casa Nueva Restaurant and Cantina, 4 W. State St., Athens, OH 45701, (740) 592-9724, [email protected]

Celeste Welty, Identifying and Managing Beneficial Insects in Vegetable Crops; Pumpkins, Squash, and Bugs, Oh My!, The Ohio State University Rothenbuhler Lab, 2501 Carmack Rd., Columbus, OH 43210, (614) 292-2803, [email protected]

Jeana Wycuff, Obtaining Fresh, Local Products for Your Restaurant, Casa Nueva Restaurant and Cantina, 4 W. State St., Athens, OH 45701, (740) 592-9724, [email protected]

Colleen Yuhn, Eating Locally and Seasonally the Slow Food Way, Slow Food Columbus, 425 N. Front St. Ste. 705, Columbus, OH 43215, (614) 214-7240, [email protected]

Gary Zimmer, Forage for Cattle Production, Brix and Nutritional Concerns for Dairy, Midwestern Bio-Ag, Otter Creek Organic Farm, 10955 Blackhawk Dr., Blue Mounds, WI 53517, (800) 327-6012, [email protected]


OSU Sustainable Agriculture TeamCoordinating USDA SARE and

OSU Programs in sustainable agriculture For farmers and landowners in Ohio

Visit us as: http://sustainableag.osu.edu

Delivery locations to Mansfield, Columbus, Cleveland, and AthensCertified Organic Complete Livestock Feed



ACEnet, Leslie Schaller, 94 Columbus Rd., Athens, OH 45701, (740) 592-3854, [email protected], www.acenetworks.org

All Things Food LLC, Monique Tressler, 114 N. Main St., Bryan, OH 43506, (419) 636-0950, [email protected], www.allthingsfoodllc.com

Ancient Roots Botanicals, Lauren Genter, 94 Columbus Rd., Athens, OH 45701 (740)-593-7376, [email protected]

Bee All Natural, Rachel Nonis, 52649 Bordeaux Way, Shelby Township, MI 48315, (248) 431-0715, [email protected], www.beeallnatural.com

Blue Rock Station, Annie Warmke, 1190 Virginia Ridge Rd., Philo, OH 43771, (740) 674-4300, [email protected], www.bluerockstation.com

Canal Junction Farmstead Cheese, Brian Schlatter, 18637 Rd. 168, Paulding, OH 43512, (419) 399-2350, [email protected], www.canaljunctioncheese.com

Chipotle Mexican Grill, Katie Kelso, 600 N. Cleveland Ave. Ste. 130, Westerville, OH 43082, (614) 325-3916, [email protected], www.chipotle.com

Columbus Irrigation, Dan Kamboroff, 1654 State Rte. 60, Ashland, OH 44805, (419) 281-7000, [email protected], www.columbusirrigation.net

Demeter Association Inc., James Fullmer, 39615 Luckiamute Rd., Philomath, OR 97737, (541) 929-7148, [email protected], www.demeter-usa.org

Earth Tools Inc., Joel Dufour, 1525 Kays Branch Rd., Qwenton, KY 40359, (502) 484-3988, [email protected], www.earthtoolsbcs.com

Earthineer, Dan Adams, 1175 KY Hwy 16, Glencoe, KY 41046, (859) 814-7368, [email protected], www.earthineer.com

Edible Columbus, Tricia Wheeler, 2338 Abington Rd., Columbus, OH 43221, (614) 296-5053, tricia@edible columbus.com, www.ediblecolumbus.com

The Fertrell Co., Orin Moyer, PO Box 265, Bainbridge, PA 17502, (717) 367-1566, [email protected], www.fertrell.com

Food and Water Watch, Alex Beauchamp, 1616 P St. NW Ste. 300, Washington, D.C. 20036, (720) 436-4465, [email protected], www.foodandwaterwatch.org

Going Green Store, Teresa Peters, 909 River Rd., Granville, OH 43023, (740) 963-9644, [email protected], www.thegoinggreenstore.com

Green B.E.A.N. Delivery, Milo Petruziello, 2935 E. 14th Ave. Ste. 400, Columbus, OH 43219, (614) 352-2845, [email protected], www.greenbeandelivery.com

Greenleaf Supply Co., James Green, 221 N. Pearl St., Granville, OH 43023, (800) 746-8152, [email protected], www.greenleafsupplyco.com

Gregg Organics Livestock Feed, Michelle Gregg, 6139 Ankneytown Rd., Bellville, OH 44813, (740) 507-1064, [email protected], www.greggorganics.com

High Mowing Seeds, Barbara Conn, 76 Quarry Rd., Wolcott, VT 05680, (802) 472-6174, [email protected], www.highmowingseeds.com

Holmes Laboratory Inc., Gary Horrisberger, 3559 US Rte. 62, Millersburg, OH 44654, (800) 344-1101, [email protected], www.holmeslab.com

Horizon, Richard Klossner, 9424 Ness Rd., Mt. Horeb, WI 53572, (303) 319-6899, [email protected], www.horizondairy.com

Incred-A-Soil, Harvey Burkholder, 1991 Shatzer Rd., Shiloh, OH 44878, (419) 896-3032

Kent State University Cooperative Development Center, Bob Cohen, 113 McGilvrey Hall, Kent, OH 44242, (330) 672-0330, [email protected], www.oeockent.org

Kenyon College Rural Life Center, Howard Sacks, Kenyon College, Gambier, OH 43022, (740) 427-5180, [email protected], www.rurallife.kenyon.edu

Licking County Foods Council, Chuck Dilbone, 1784 Ashford Ln., Newark, OH 43055, (740) 344-6312, [email protected]

Michigan State University Organic Farmer Training Program, Danae Friedheim, A288 Plant and Soil Science Building, E. Lansing, MI 48824, (517) 230-7987, [email protected], www.msuorganicfarm.org

Midwestern Bio-Ag, Gary Zimmer, 10955 Blackhawk Dr., Blue Mounds, WI 53517, (800) 327-6012, [email protected], www.midwesternbioag.com

Mockingbird Meadows, Dawn Combs, 16671 Burns Rd., Marysville, OH 43040, (614) 354-5162, [email protected], www.mockingbirdmeadows.com

Morgan Composting Inc., Brad Morgan, 4353 E. US Rte. 10, Sears, MI 49679, (231) 734-2451, [email protected], www.dairydoo.com

Natural Resources Conservation Service (NRCS), Chris Coulon, 200 N. High St. Rm. 522, Columbus, OH 43215, (614) 255-2471, [email protected], www.oh.nrcs.usda.gov

O’Chocolate, Stacy Peters, 94 Columbus Rd., Athens, OH 45701, (614) 940-2919, [email protected], www.athenschocolate.com

OEFFA Certification, Lexie Stoia, 41 Croswell Rd., Columbus, OH 43214, (614) 262-2022, [email protected], www.oeffa.org

OEFFA Education, Renee Hunt, 41 Croswell Rd., Columbus, OH 43214, (614) 421-2022, [email protected], www.oeffa.org

OEFFA Grain Growers Chapter, Michelle Gregg, 6139 Ankneytown Rd., Bellville, OH 44813, (740) 507-1064, [email protected], www.oeffa.org

Ohio Earth Food, Stan Young, 5488 Swamp St. NE, Hartville, OH 44632, (330) 877-9356, [email protected], www.ohioearthfood.com

Ohio Farmers Union, Linda Borton, 1011 N. Defiance St., Ottawa, OH 45875, (419) 523-5300, [email protected], www.ohfarmersunion.org

Ohio Produce Growers and Marketers Association (OPGMA), Lisa Schact, 2130 Stella Ct., Columbus, OH 43215, (614) 487-1117, [email protected], www.opgma.org

Ohio Produce Marketing Agreement (OPMA), Karl Kolb, PO Box 848, Chippewa Falls, WI 54729, (741) 723-4915, [email protected], www.opma.us

Ohio State Treasurer, Bill Bishilany, 30 E. Broad St. 9th Flr, Columbus, OH 43215, (614) 446-6546, [email protected], www.tos.ohio.gov

continued on pg. 35

EXHIBITORS


Ohio State University Ohio Agriculture Research and Development Center Organic Food and Farm Educational Research Program (OARDC OFFER), Brian McSpadden Gardener, 201 Thorne Hall, 1680 Madison Ave., Wooster, OH 44691, (330) 202-3528, [email protected], www.oardc.ohio-state.edu/offer

Ohio State University Sustainable Ag Team, Alan Sundermeier, 135 Main St., Wintersville, OH 43953, (740) 264-2212, [email protected], http://sustainableag.osu.edu/

Organic Farming Research Foundation, Melissa Hornaday, 4751 Trumbull St. Detroit, MI 48208, (313) 525-2372, [email protected], www.ofrf.org

Organic GreenFix, Lisa McKivergin, 124 S. Main St., Granville, OH 43023, (740) 404-9420, [email protected], www.organicgreenfix.com

Organic Valley/CROPP Cooperative, Edward Lemar, One Organic Way, La Farge, WI 54639, (608) 625-3130, [email protected], www.organicvalley.coop

Permaganic Co., Luke and Angela Ebner, 1722 Main St. Unit 1, Cincinnati, OH 45202, (513) 621-4769, [email protected], www.permaganic.org

Ridgway Hatchery, Micky Ridgway, 615 N. High St., LaRue, OH 43332, (740) 499-2163, [email protected], www.ridgwayhatchery.com

Schafer Fish, Ron E. Abbott, 2112 Sandridge Rd., Thomson, IL 61285, (815) 589-3368, [email protected], www.schaferfish.com

Slow Food Columbus, Drew Shonk, 425 N. Front St. Ste. 705, Columbus, OH 43215, (614) 221-2098, [email protected], www.slowfoodcolumbus.org

Snowville Creamery, Warren Taylor, 32623 State Rte. 143, Pomeroy, OH 45769, (740) 698-2340, [email protected], www.snowvillecreamery.com

Sun Opta Grains and Food Group, Dan Bewersdorff, 26 E. Sanilac, Sandusky, MI 48471, (810) 648-5600, [email protected], www.sunopta.com

Sunflower Sundries, Jennifer Gleason, 5021 Dividing Ridge Rd., Mt. Olivet, KY 41064, (606) 763-6827, [email protected], www.sunflowersundries.com

Sustainable Agriculture Research and Education Program (SARE), Sean McGovern, 1372 Norris Ave., Columbus, OH 43334, (614) 306-6422, [email protected], www.sare.org

Tecumseh Land Trust, Krista Magaw, PO Box 417, Yellow Springs, OH 45387, (937) 767-9490, [email protected], www.tecumsehlandtrust.org

Weston A. Price Foundation and the Farm-to-Consumer Legal Defense Fund, Gary Cox, 4200 Wisconsin Ave. NW, PMB 106-380, Washington, D.C. 20016, (202) 363-4394, [email protected], www.westonaprice.org

Whole Foods Market, Tiffany Smith, 3670 W. Dublin-Granville Rd., Columbus, OH 43235, (614) 760-5556, [email protected], www.wholefoodsmarket.com/stores/columbus

Wichert Insurance, Jim McGuire, PO Box 100, Somerset, OH 43783, (740) 743-1822 Ext. 27, [email protected], www.wichert.com

The Wilds, Julie Graham, 14000 International Rd., Cumberland, OH 43732, (614) 724-3476, [email protected], www.thewilds.org

Women Farm, Janie Marr Werum, PO Box 954, Worthington, OH 43085, (800) 713-8575, [email protected], www.womenfarm.com

Staff: MacKenzie Bailey, Carol Goland, Michelle Gregg, Renee Hunt, Lauren Ketcham, Laura Wies

Intern: Kelly Lewis

Book Table: Lisa Armstrong, Kaleb Armstrong

Workshops: Karen Feltham, Kristen Pool

Facility: Chuck Dilbone (Granville Exempted Village Schools)

Kids’ Conference: Sherry Chen, Krissy Pfleider-Smeyak

Food: Rachel Tayse Baillieul, Jen Bhaerman, Chef Greg Enslen (AVI Foodsystems, Executive Chef and Resident Director of

Granville Exempted Village Schools), Chef Jessica Karr (C-TEC of Licking County), Michael Maher, Jill Moorhead (The Hills

Market), Leah Rond, John Sowder

Child Care: Megan DeLaurentis

Poster Session: Meredith Krueger, Kelly Lewis

Raffle: Kristen Pool

Room Set Up: Andy Hupp

Coffee Table: Dennis Mizer

Artwork: Kevin Morgan (Kevin Morgan Studio)

Recordings: Chad Davis (Dove Recording)

Photography: George Remington

Graphic Design/Website: Philip Marr (Red Planet WD)

CONFERENCE COMMITTEE 2012continued

EXHIBITORS


Sustainable Foundations Gardening Specialty Crops Vegetable Crops Field Crops Small Livestock Large Livestock

SATURDAY

Session IA9:30-10:25 a.m. Brix Levels as an

Indicator of Vegetable Quality

(Bumgarner, Kleinhenz, Scheerens)

9

Edible Landscaping

(Wes Duren)

B

Organic Strawberry Production (Ron Meyer)

D

Identifying & Managing Ben-eficial Insects in Vegetable Crops

(Jasinski, Welty, Gardiner, Bal)

RR

No-Till Organic Farming

(Jeff Moyer)

A

Niche Pork Produc-tion, Processing, &

Marketing (J.B. King)

19 Producing Grass Fed Beef & Lamb

(Jeff McCutcheon, Bob Hendershot)

15Session IB10:35-11:30 a.m.

Organic Brambles in High Tunnels

(Eric Hanson)

A

Using Compost in Field Crop Systems

(Jeff Moyer)

19

Nutritional Nuances of

Pastured Poultry (Lilburn)

D

Session IIA 1:45-2:40 p.m.

Intro to Permaculture (Braden Trauth)

21

Backyard Garden Pest Management

(Mary Lou Shaw)

A

Edible Mushroom Logs

(Wes Duren)

B

Organic Sweet Corn (Jake & Dawn

Trethewey)

7

Cover Crops for Soil Fertility

(Jeff Moyer)

RR

Sustainable Aquaculture

(Dave Smith)

D

Milk Herdshares (Joe Streit)

C

Session IIB 2:50-3:45 p.m.

Food Waste Recycling with

Worms (Jeremy Gedert))

A

Mushrooms in the Garden

(Janell Baran)

B

Winter Vegetable Storage

(Kretschmann)

RR

Plant Residues in Vegetable

Production (Kleinhenz, et.al.)

9

Managing Fertility to Improve Spelt

Bread Quality (Phelan)

19

Selecting Sheep for Profit

(Bielek, Anderson)

21

Dairy Forage Quality

(Glenn Carlisle)

17

Sustainable Foundations Gardening Specialty Crops Vegetable Crops Field Crops Small Livestock Large Livestock

SUNDAY

Session IIIA 9:30-10:25 a.m.

Composting (Marvin Duren)

A

Harvest Rain Water with Rain Barrels

(Jim Kiracofe)

7 Pumpkins, Squash, & Bugs, Oh My! (Melinda O’Briant,

Celeste Welty)

RR

Companion Planting

(Kate Cook)

BInternational

Organic Certification (Betty Kananen,

Jodi Snyder)

3

Raising & Selling Ohio Fiber

(Andrea Wargo)

1

Forage for Cattle Production(Gary Zimmer)

15Session IIIB

10:35-11:30 a.m.

Ohio Compost Regulations (Angel Arroyo-

Rodriguez)

A

Rain Gardens (Pat Deering)

7

Small-Scale Season Extension

(Rondy, Kneier)

B

Session IV 1:30-2:30 p.m.

NRCS Programs and Funding

(Baker)

21

Mulch Materials (Charlton-Perkins,

O’Briant)

A

Maple Syruping with SARE

(Tailer)

D

Lettuce All Summer

(Patricia Mumme)

RR

Agri-Business with Israel

(Karl Gebhardt)

3

Regenerative Farming

(Geoffrey Tolle)

7

Brix & Nutrition for Dairy (Zimmer)

15

WORKSHOPS AT A GLANCE


In the Home Communities Marketing Business People & Policy Potpourri Fracking

SATURDAY

Session IA9:30-10:25 a.m.

Beyond the Canning Jar

(Rachel Tayse Baillieul)

1Slow Money 101:

Where Is It Coming From, Where Is It

Going?(Woody Tasch)

LT

Sow It, Grow It, Sell It . . . Safely!

Part I (Troy Cooper)

17

Farm Succession Planning (Bob Cohen,

Edward Klesack, Robert Hendrix)

Farm Women (Warmke, Billman,

Samkow)

C

Row Crop Tips (Glenn Carlisle)

7

Fracking: Environmental

Impacts (Joe Logan)

21

Session IB10:35-11:30 a.m.

Making Hard Cider (Charles Fritsch)

A

Pathway to Food Sovereignty

(Gary Cox)

7

Bring the Farm Vision to Life

(Billman)

1

Fracking: Action

(Vanessa Pesec)

21

Session IIA 1:45-2:40 p.m.

Over & Under (Kathleen

Cunningham)

1

Growing with(out) Lead

(Elsa Higby)

19

Sow It, Grow It, Sell It . . . Safely!

Part II(Troy Cooper)

17

Fresh & Local for Restaurants

(Wasserman, Stamp, Wycuff)

15

Future Organic Research

(McSpadden Gardener)

9 Barn Moving 101 (Amy Batchman, Doug Christen)

3

Fracking: Legislative & Regulatory

(Johncox)

LT

Session IIB 2:50-3:45 p.m.

Eating Locally & Seasonally: Slow

Food (Colleen Yuhn)

1

Collaborative Branding

(Leslie Schaller)

D

The Role of Cooperatives in

Marketing (Bob Cohen)

15

Tracking Your Organic Production

(Dean Falb)

7

Better Farm Bill (Alex Beauchamp)

C

Fracking: Signing a Lease & Protecting Land-owner Interests

(Mike Hogan)

LT

In the Home Communities Marketing Business People & Policy Potpourri Minding Your Business

SUNDAY

Session IIIA 9:30-10:25 a.m.

Healing Herbs & Your Health Independence

(Dawn Combs)

21

Community Investment in

Local Food Systems (Brad Masi, Abbe Turner)

LT

Are You Market-Ready?

(Mike Hogan, Julie Fox)

17

Great Interns(Annie Warmke)

9

Genetic Engineering: The Battle for

Safe Food, Public Health &

Environmental Protection

(Andrew Kimbrell)

C

Building Community Power

(Bailey)

D Securing Credit: Plan to Succeed

(Roger Smith)

19Session IIIB

10:35-11:30 a.m.

Tax Efficient Planning

(Edward Klesack)

9

Farming the Sun(Kevin Eigel)

D

Session IV 1:30-2:30 p.m.

Raw Milk Mozzarella

(Shawn & Beth Dougherty)

1

Supplying Our Local Food System

(Rondy, Taylor)

LT

Marketing with New Media

(Rachel Tayse Baillieul)

17

Grow Your Farm Business

( Richard Stewart)

B

Organic Seed vs Monsanto

(Daniel Ravicher)

C

Farming in a World Running Out of Everything

(Jay Warmke)

9

Spend Local, Save Local, Invest Local!

(Chuck Lynd, Matt Shad)

19

3


Auditorium Dining

ExhibitHall

A

A

LT

PS

PS

PS

RS

RT

RT

LT

99

CC

KC

KCKC

RR

CC

B

B

1

1

1515

17

19

C

BT

BT

3

3

17

19

21

21

14

C

D

77

RR

BR

BR

BR

BR

BR

BR

D

Child Care (ages 0-5)

Room A

Room B

Boxed Meals, Bagels, and Mug Sales

Book Table

Room C

Room D

Kids Conference (ages 6-12)

Little Theatre

Poster Session

Raffle Table

Room 1

Room 3

Room 7

Room 9

Room 14, Media Room

Room 15

Room 17

Room 19

Room 21

Recording Service

Resource Room

Bathroom

Registration andInformation

ENTRANCE

RS

BM

14

BM

Granville Middle School


It is about giving back more to the earth than what you take away. These principles not only nourish the earth, but ensure production of food that is of the highest quality and nutrition.

Contact info:[email protected] us on Facebook

Come visit our booth in the Exhibit Hall

Closed system, meaning that all inputs arise from the farm and all wastes are put to use on the farm

Herbal homeopathic preparations are used to build soil and enhance plant life

•

•

• Celestial inuences taken into consideration with planting, cultivating, pest control and harvesting

BIODYNAMIC FARMING PRINCIPLES:


Ohio Ecological Food and Farm Association41 Croswell Rd., Columbus, OH 43214

OEFFA Education: (614)421-2022 OEFFA Certification: (614)262-2022Website: www.oeffa.org

Facebook: www.oeffa.org/facebookTwitter: www.twitter.com/oeffa

table of contents - oeffa · 2012-05-13 · tasch’s background is steeped in sustainable...

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