Cultivating an Organic Connecticut since 1982!
Closing Connecticut's Food Gap with Urban Agriculture,
Small Farms and Gardens
Saturday, February 21, 2009, 8:30AM - 4:45PM
Windsor High School, Windsor, CT
Online registration is now closed, but WALK-INS are most welcome!
Keynote Speakers
Ian Marvey - co-founder and director of Added Value and its Red Hook Community Farm
Dan Ross - executive director of Nuestras Raices - Spanish for "our roots" - in Holyoke, Massachusetts.
Workshops, Organic Marketplace and potluck lunch - click brochure above for details
(requires Adobe Acrobat Reader)
Registration
NOFA Members $45
Non-Members $55
Students/Seniors $30
Volunteer for 2 hours at the conference and receive $10 off!
For a printable registration form to mail or bring with you, click HERE.
Directions to Windsor High School
50 Sage Park Road
Windsor, CT 06095
Take I-91 5 miles north of Hartford to exit 36
If traveling North:
Take a right turn off Exit 36 onto Park Avenue. Proceed on Park Avenue and take the fourth left onto Sage Park Road. The school will be on your right.
If traveling South:
Take a left turn off Exit 36 onto Park Avenue and take the fifth left onto Sage Park Road. The school will be on your right.
Workshops Include:
Workshop I 9:30—10:45 AM
Cooking Local with the Local food Dude - Chef Paul Waszkelewicz
Sausage Making 101 - Howard Shafer
Soil Compaction and Reduced Tillage on Organic Farms - Robert Durgy *OLC
Hills and Valleys – Raised Bed Gardening at Roby’s Organic - James Roby
How We Grow Garlic at Wayne’s Organic Garden - Wayne Hansen
Global Warming Solutions- Rebuilding and Repowering Connecticut - Roger Smith
Making Natural Soaps - Winter Caplanson
Advanced Topics In Soil Science - Bob Rafka *OLC
Gardens In A Box, The Growing Connection - Marjorie Drucker, Judy Merriam, Kel Youngs
Workshop II 2:00—3:15 PM
You Can Become A Farmer Too – panelists, including Dina Brewster
THE ORIGINAL LOCAL FOOD: MAIZE; A historical and culinary workshop - Jonathan Rapp and John “Whit” Davis
Soil Health: the foundation of successful farming and gardening - Bryan O’Hara *OLC
Organic Gardening Basics - Bettylou Sandy
Preserving At Its Best – Belinda Learned, Dot and Dick Wingate
Chickens In The City - Owen Taylor
Permaculture: Design for Whole Systems - Jono Neiger *OLC
Nuestras Raíces – How To Grow - Julia Rivera *OLC
Raw Milk Forum - Dr. Ron Schmidt and Heather Thibeault
Increase your local appeal, your sales, and your profits in tough economic times - John & Lynn Holbrook
Roots, Shoots and Vegetable Soup - Nicole Berube
Workshop III 3:30—4:45 PM
Connecticut Urban Food Panel - panelists from FRESH New London, Hartford Food System and other organizations
Hands-On Bread Making Workshop - Niles Golovin
Winter Vegetable Gardening - Bryan O’Hara *OLC
Edibles in the Landscape - Bettylou Sandy *OLC
Making Nourishing and Moisturizing Body Butters from All-Natural Ingredients - Debbie McCormack
Which comes first - The chickens or the compost? - Karl Hammer *OLC
Introduction To Beekeeping - Glenn PenkoffLidbeck
Is A Commercial Kitchen For You? - Trish Manfredi
How Are We Going To Eat? - Bill Duesing
*OLC-offer credits for Accredited Organic Land Care Professional. Detals>
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POTLUCK DETAILS
Please bring a dish to share with everyone—it need not be local food
or even organic—do what you can. Drinks are always welcome if you
are unable to cook. Our impressive staff of kitchen volunteers will be
on hand to pull it all together for us and make sure hot dishes are hot
and salads are dressed.
To help us conserve, please bring your own place setting, napkin, and
utensils. Questions? Call 203-888-5146.
Organic Farms
Looking for Organic Land Professionals?
Want to learn more about our programs?
Visit organiclandcare.net for more information.
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CT NOFA
PO Box 164 • Stevenson, CT 06491
phone: (203) 888-5146 • fax: (203) 888-9280