Friday, June 24, 2011

NOFA Summer Conference!

For today’s post, I thought I’d just write about a few of the workshops available to NOFA summer conference attendees.  The 36th Summer Conference, in Amherst, Massachusetts on August 12 – 14, features 232 workshops, for beginners, experts, gardeners, farmers, children, teens and adults on topics ranging from establishing a farm, creating a garden, planting, canning, composting, CSA management, food justice, cooking etc.  So if any of the following workshops sound interesting, there are 226 other workshop choices that might peak your interest even more (they are conveniently organized into thematic tracks so you can only view workshops that line up with your interests).  For information on other conference happenings (vendors, exhibits, speakers, films, farm tours, farmer socials, dance parties, I can go on and on) get your information here:

Ecological Models for Economic Development Beginner
Campus Center 811-15
Andrew Faust: Premier permaculture teacher with two decades of experience in Northeast.
We need regional plans of economic development that are more self-reliant, ecological, socially
attuned, and prosperous for many generations. Learn how to create bioregional economies,
farms and communities, using conservation tools and maps to design local foodsheds,
decentralized energy, and local economies for the Northeast.

Understanding the Soil Foodweb, Advanced
Campus Center 804-08
Paul Wagner: Lab director of Soil Foodweb New York.
Participants will learn how to manage plants and soils utilizing compost, compost teas, and
organic amendments. Participants will develop a working knowledge of soil microbes and their
roles in plant and soil health, and learn how to integrate compost tea into treatment programs.

Easy no-Knead Artisan Bread at Home Beginner
Wheeler Kitchen
Linda Ugelow: Farms (small-scale), and loves cooking and baking nutrient dense foods.
No-Knead bread is the easiest method of bread-making with fantastic results. Gorgeous and
delicious whole grain bread can be yours for just a few minutes effort, and stored dough can be
baked on a moments notice into loaves, flat breads, pizza and dessert. I'll touch on the science
and demonstrate techniques for round loaves, pizza, pita and gluten free for cooking in the oven
and on the stove.

The Health Risks of Genetically Modified Foods Intermediate
Campus Center 905-09
Ed Stockman: Organic Farmer (39 years), Agrobiologist, former NOFA/Mass Organic Extension
Participants will be introduced to the documented human health dangers of genetically
engineered food. Following the PowerPoint, I will discuss how we can stop the madness and
prevent genetic engineering of our food supply. Prior to the workshop, participants should
watch the film ―The World According To Monsanto‖ at

Backyard Chickens All levels
Outside: Meet at the Registration Tent
Pam Raymond and David Turner: Raise grass-fed beef, pastured broilers, free range layers and
grass-fed pigs. They also have organic vegetable gardens in Hatfield, MA.
There will be information on breed selection, raising day old chicks, coop requirements, raising
layers and/or broilers, free ranging/pasturing, deep litter, handling predators, feeding
requirements, general chicken information, and lots of resource materials. We also hope to have
chickens of different breeds in pasture pens.

Getting Started in Beekeeping All levels
Campus Center 803
Roland Sevigny: Gardener, fruit grower, winemaker, MA Beekeeper of the Year: 2000.
Learn the basics of the rewarding hobby of keeping honey bees, which pollinate one third of the
food we eat. Learn how a bee hive works, from queen to drone to worker bee. Learn how to have
bees work for you and give you honey. We will cover the essential equipment needed for homescale
production and how to get started.
127) Green Schools: Recycling, Composting, Gardening

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