Nature's Medicine

The winter nose drip getting you down?  
Has persistent coughing or a sore throat been making you agitated? 

Leigh White is to the rescue, presenting her workshop Kitchen as Medicine Cabinet: Using Food for Acute Illnesses at the 32nd Annual Winter Conference on March 1st. Acknowledging the incredibly innate healing power of nature and how individuals can help restore their bodies to a state of homeostasis through this power is White's speciality. There are an influx of herbs, roots and flowers growing in our very own backyards that can make us feel balance within our bodies again! If you are interested in learning how to utilize those seemingly mundane ingredients in your kitchen for medicinal value, this workshop is for you!

Bee Conscious On Your Farm and In Your Garden!

Species are becoming endangered at un-paralled rates and bees are at the forefront of this crisis, as their declination are posing threats to global food supply.  Bees may seem like enemies at first glance (or first touch with their sting) BUT bees are extremely pertinent pollinators that essentially enable plants (our food) to blossom and grow!  Approaching bee endangerment from a more science based manner, Kelly Gill's workshop, at the Winter Conference on March 1st, on Creating Pollinator-Friendly Farms and Gardens focuses on the dangers along with the varying avenues humanity must take to aid in the bee revival. 

The End of Nature: Climate Change, Organic Agriculture and Local Food by Bill Duesing

From CT NOFAs Organic Advoacate

The End of Nature: Climate Change, Organic Agriculture and Local Food

By Bill Duesing

Over seven billion of us live on the only habitable real estate in the known universe. The living things that have evolved on this planet over billions of years provide our life support systems.

The Earth's ecosystems produce clean air, clean water, fertile soil and most importantly, a stable climate.

The grass is always GREENER on the other side

Do you savor those special times when you get to cook yourself a tender, juicy filet mignon? If you 

have these carnivorous cravings from time to time but find yourself at a crossroads with the  

problems that USDA infrastructure for slaughter and processing present, come down to our Winter Conference on March 1st to attend Michael Keilty and Jean C. King's workshop on the importance of sustainable perennial agriculture!

Fight those winter blues by learning how to make your own wine!

Do you fancy yourself a DYI master? Take your love of home made goods to the next level and learn how to make your own fermented beverages! John Kriz will be teaching a workshop at the Winter Conference on March 1st all about home fermentation! 

Meet Your Crop Plan's Better Half at the Getting Started in Organic Farming Conference on Jan. 18th!

Spots are still open at this year's Getting Started in Organic Farming Conference this Saturday, January 18th at Goodwin College in East Hartford. At this conference attendees will not just learn about sustainability when it comes to farming but also when it applies to responsible business practices. 

Erin Pirro, a consultant with Farm Credit East, will be presenting on the importance of tracking your businesses funds in her talk titled "Cash Flow Budgeting: Meet Your Crops' Better Half". A crop plan is something you do every year - because you have to order the inputs, you need to know in advance what you're growing and what it takes to make that happen. If you think of money - working capital- as one other necessary input to a successful crop, you've taken the first step to a solid financial plan. Learn how to cultivate your financial plan while you're doing your crop plan, develop a cash flow budget, and easily monitor that budget so all of your resources are available when you need them - in the height of the growing season.

Getting a Chef's Perspective on Local Agriculture with Executive Chef Chris Eddy

Residents of CT are continuing to embrace buying locally from their farmers and now we are really seeing a demand for more local, organic foods to be used in restaurants. CT NOFA farmers and supporters are well versed in the cycle of food from planting to harvesting, but what about after your customers in the restaurant industry walk away with your fresh products? Chris Eddy, the Executive Chef of Winvian, will be sharing his unique perspective at the 2014 Winter Conference during his workshop titled "The Relationship Between the Garden, Kitchen, Restaurant and Everything in Between"