Follow us on TwitterJoin us on FacebookFollow us on Instagram

Program Preview

 
 

Thursday, January 12th Pre-Conference Workshops

Morning Session (9:00am - 11:30am)

So, You're Serious about this Farm Thing: Finding, Financing, and Leasing Land Learn about several regional programs that help the next generation of farmers gain access to farmland, including state-owned land. (Moderator: Mike Sands; Sarah Campbell, FSA; Keith Wills, Farm Credit; Sally Dodge & Dale Guldbrandsen, Iroquois Valley Farms; Peter Morrill, MD Department of Natural Resources, Myron Horst, Joan Norman, Kim Gough Shannon Varley)

Write an Amazing Grazing Plan!  Learn how to assess your forages and match them to your livestock needs, which tools to use, how to plan your paddocks, and sharpen your recordkeeping. This workshop will give farmers guidelines for writing or updating their own grazing plan with tips for adjusting to the changing needs of their operation. (Lee Rinehart, NSAC- ATTRA)

There's (Food) Safety in Numbers: Group GAP Basics Many market outlets require food safety certification, but compliance is difficult for many farmers. Group GAP can provide a solution. Learn what might work for you. (Lindsay Gilmour & Trish Tripp, GAP Food Safety Educators) *One-on-One GAP Consulting available in the afternoon. Scroll to end for more details .

Make Your Farm Brand Go Viral  Gone are the days when we can rely on word of mouth to spread the word about our businesses. Learn the fundamentals of creating a solid strategic marketing plan, developing your social media marketing, and the art of telling your farm story. (Kelly Pace Stegman, Pace & Love Marketing, Liz Reitzig, Jennifer Garvin, The Dirt Society)

Cold Storage Hack: Super-Insulate with Straw Bales Learn how to build your own super energy efficient cold storage space using straw bale insulation and waterproof natural plasters. This ancient technique has worked for many modern storage structures. (Sigi Koko, Down to Earth Design)

 

LUNCH ON YOUR OWN

11:30am - 1:30pm

Bring your own lunch, visit a food truck, or dine at The Commons Restaurant on-site.

 

Afternoon Session (1:30pm - 4:00pm)

Market Scoper: Which Market is Right For You? From CSAs to schools, farmers markets to home delivery -- have you explored all your market options? Hear reps from these markets and others spell out the pros and cons so you can scope out what markets are right for you!(Moderator: Dena Leibman, Future Harvest CASA).

The Kimchi & Kombucha Kitchen Step into the Marriott kitchen to learn firsthand how to make kimchi and kombucha with ingredients you have grown, wild-crafted, or sourced locally. You will learn fermentation and herb-drying methods and leave with a kombucha culture and jar of kimchi you made. All materials provided. (Shane & Meaghan Carpenter, HEX Ferments)

Farming The Forest   How do you farm a forest? What opportunities exist among the trees? Join us for an interactive workshop on how to grow some forest "crops" -- ginseng, golden seal, and others -- with an overview of forest farming concepts, potential markets, value-added products, policies, and more. (John Munsell & Holly Chittum, Virginia Tech)

Beekeeping 101  What crops do better with managed pollination? Will you see an increase in your quality and yields? How do you farm with bees? Learn the basics of beekeeping and the pollination needs of various fruit, nuts, and vegetables grown in the Mid-Atlantic region.   (Robert Borkowski, B & B Apiaries, LLC & Lindsay Barranco, Bee Balm Honey Farm)

Tractor Tinker: Basic Maintenance and Tractor How-To's Join Rick Hood and one of his tractors for a hands-on session on changing oil, lubing tractor innards, and bleeding your fuel system. Rick will also cover how to shop for a tractor for your operation. (Rick Hood, Summer Creek Farm) **Limit 15 attendees. To reserve, go HERE (scroll to end of Eventbrite tickets).

 

Thursday Pre-Conference SPECIAL Workshops

Free Stand-Alone Afternoon Sessions 

(1:30pm - 4:00pm)

 

FREE: WIC & Seniors FMNP and SNAP Training

The FMNP (Farmers Market Nutrition Program) is a win-win-win: It provides fresh local produce to low-income participants, encourages customer participation at Maryland farmers markets, and puts extra income into the pockets of authorized FMNP farmers. Farmers who wish to enter the FMNP program must attend a one-hour training, sign the application agreement, and agree to abide by all program rules. Farmers may also sign up to accept DC FMNP checks if they sell at markets in the District of Columbia

The training held at the conference is free and will be a dual MD/DC training.

Please bring the following to the training:

Picture ID (driver’s license or passport), social Security Card (or other official document with your name and SSN), copy of voided check for bank account you will use to deposit funds.

Training led by Shelby Watson Hampton, MDA; Christi Dorsey and Amelia Peterson-Kosecki, DOH; Amy Crone, MFMA

Sign up for this workshop HERE (Eventbrite)

(*Scroll to the Bottom of Eventbrite Tickets and Select "WIC/SNAP Training" Ticket)

 

One-on-One GAP Consulting

Bring Your GAP Food Safety questions to the experts! Gather in an informal session and bring your questions and concerns to GAP experts who will help walk you through your plan and get you on the right track!

 Consulting led by Lindsay Gilmour & Trish Tripp, GAP Food Safety Educators 

Sign up for this workshop HERE (Eventbrite)

(*Scroll to the Bottom of Eventbrite Tickets and Select "GAP One-on-One Consulting" Ticket)

 

 

Friday, January 13th Sessions

Session I : 8:30am - 9:45am

TRACK1

Beginning Farming

Room 2115

Hindsight is 20/20:  Learn what experienced farmers wish they knew when they started a livestock, egg, vegetable, and cut flower farm! From production, tax filing, USDA funding, predator protection, all the way to marketing...what they would have done better and sooner -- if only they had known! (Dru Peters & Homer Walden, Sunnyside Farm)

TRACK2

Made Local: Value-Added & Artisanal Foods

Room 2116

Salsa and Corn Mazes: Regs That Can Make or Break Your Value-Added Biz: Thinking of adding value to what you grow by making a food product -- like salsa, pickles, watermelon juice -- or starting a wedding venue in your barn?  Before you dive in, learn from the pros about local and state regulations that could make or break your new biz. We will explore the legalities and liabilities related to starting value-added and agritourism businesses. (Kelly Dudeck, Grow & Fortify)

TRACK3

Crop Production

Room 2102

The Grafted High Tunnel Tomato: Tomatoes are the number one vegetable produced in high tunnels, where space is at a premium and disease pressure builds over time. Grafting good eating tomatoes onto hardy rootstock is one way to beat the odds in your high tunnel. Learn the latest research and strategies for successful growing. (William Lantz, UMD Extension)

TRACK4

Everybody Eats

Room 2112

 

Building a Coalition to Enhance Existing Food System Efforts: The Mid-Shore Food System Coalition on Maryland's Eastern Shore brings together farmers, hunger advocates, environmentalists, and community leaders to strengthen and build a more resilient Eastern Shore food system. Come learn how you can build your own coalition or get involved in the mid-shore effort! (Neoma Rohman, Mid-Shore Food System Coalition)

TRACK5

Grassfed: 
Meat & Dairy

Room 2101

Chef Gjerde and Ridge Shinn Go Back to the Future for Local Meat: Gone are the days of local meat cooperatives where trucks delivered to butcher shops in meat districts. Now it’s farmers producing, processing, storing, distributing, and marketing all on their own. Time to revisit old models but with new twists to get local product into local mouths. A meaty subject for sure! (Ridge Shinn, Big Picture Beef & Spike Gjerde, Woodberry Kitchen)

TRACK6

Business of Farming

Potomac BR

Chris Blanchard on Saving Labor:  From big ideas to practical examples, conference keynoter Chris Blanchard draws on 25 years farming experience to share more wisdom on how to farm profitably by better understanding the systems and tools needed to streamline operations, create efficiency, and reduce the workload on everything from seeding crops to record-keeping. (2017 Opening Keynote Speaker, Chris Blanchard, Purple Pitchfork)

TRACK7

Environment, Community, & Policy

Room 2110

Farmer Invention for the Bay: Agriculture might be the largest source of nutrient pollution to the Bay, but farmers are also the best problem solvers. Check out the "Cascading System" and "Chain Filter System" invented by an Eastern Shore farmer to control storm water and runoff. (Sam Owings, High Impact Environmental Inc., a 501c3)

TRACK 8

NEW TRACK
Regenerative Agriculture

Chasen Family

The Remarkable History and Growing Appreciation of Regenerative Agriculture to Address both Food Security/Quality and Climate Stress:  Alexis Baden-Meyer of Regeneration International and Organic Consumers Association and Peter Donovan, Co-Founder of Soil Carbon Coalition will describe the up-hill battles of farsighted scientists and innovative farmers from Australia to Minnesota to Morocco. (Alexis Baden-Meyer and Peter Donovan)

 

Opening Remarks & Keynote - Potomac Ballroom

10:00am - 11:00am

"Values & Scale in the Local Foods Marketplace"

Chris Blanchard, The Purple Pitchfork

Balancing the reasons we choose to farm with the economic realities of the modern food system can challenge even the most experienced grower, and while beginning growers wash up on the rocks of scaling up, questions about size and values create conflict within the local foods movement. Chris Blanchard will discuss how we can root our growth in good business, while not losing sight of the fertile values in which that growth occurs.

 

Friday, January 13th Sessions

Session II : 11:15am - 12:30pm

TRACK1

Beginning Farming

Room 2115

Understanding Your Farm Financials: From balance sheets to your P&L to monthly cash flow tracking, keeping accurate and timely farm financials are key to success, especially if you are seeking loans.. But good accounting is easier said than done. Learn from the pros about what to track, what you can let go, and best practices. (Gary Matteson & Keith Wills, Farm Credit) 

TRACK2

Made Local: Value-Added & Artisanal Foods

Room 2116

Starting a Craft Alcohol Business: What you Need to Know!: Thinking of joining the local libation revolution? A brewery perhaps, or maybe a distillery? There’s lots you need to know before you dive in. Understanding local regs and permitting, from your buildings to your new brew can keep you from tanking in the first year. (Kevin Atticks, Grow & Fortify; Monica Pearce, Tenth Ward Distilling; Jim Beeman, 7 Locks Brewing; Jessica Snyder, Waredaca Brewery; Drew Baker, Old Westminster Winery)

TRACK3

Crop Production

Room 2102

Holistic Management: Growing Nutrient Dense Food for Profit: For seasoned and beginning growers, learn about the innovative Holistic Planned Cropping system, which helps farmers produce high yields of nutrient-dense produce with little cost or equipment. (Michael Locklear, Chesapeake Center for Regenerative Agriculture & Savory Institute at the MidAtlantic Savory Hub; Ron Holter, Holterholm Farm; Hart Roemer, Phoneix Savory Hub)
 

TRACK4

Everybody Eats
Room 2112
Feed More and Waste Less on the Farm: The Benefits of Food Donation:  Community Food Rescue is a program designed to redirect unsold food to hungry families. Learn about how you can participate, tax benefits of food donation, and how it all works. One farmer shares why and how she donates. (Cheryl Kollin, Community Food Rescue, Amanda Cather, Plow & Stars Farm, Catherine Beliveau, WUMCO Help, Inc.)

TRACK5

Grassfed:
Meat & Dairy

Room 2101

Cracking the Pipe Dream: Seasoned West Virginia grazier Jennifer (Tootie) Jones shares decades of experience in this session: learn how to crack the numbers, successfully analyze your market, and understand your cash flow for your grass-fed meat business all the while practicing responsible and sustainable land management. A behind-the-scenes look at what it really takes to run a successful grass-based farm enterprise! (Tootie Jones, Swift Level Farm)

TRACK6

Business of Farming

Room 0105

Managing Risks on the Farm: What Tools Exist for Beginning, Small, or Sustainable Farmers: Did you know new USDA programs available to help small farms manage risk? This session will highlight these new programs, such as Whole Farm Revenue Crop Insurance and changes to the Noninsured Crop Disaster Assistance Program. (Paul Goeringer and Howard Leathers, UMD)

TRACK7

Environment, Community, & Policy

Room 2110

Farm Bill 2018: As the 2018 Farm Bill swiftly approaches, join National Sustainable Agriculture Coalition (NSAC) Policy Director, Ferd Hoefner and some of his NSAC team, as they provide an overview of highlights, thoughts, concerns, and actions that you can take to help shape the 2018 Farm Bill. (Ferd Hoefner, NSAC Policy Director & NSAC Staff)

TRACK 8

NEW TRACK
Regenerative Agriculture

Chasen Family

The French "4per1000 Initiative: Soils for Food Security and Climate":  This program is designed to increase carbon in soils all around the world.  It was introduced in Paris 12/01/15 and recently ratified in Marrakesh, Morocco.   More than 180 countries and non-state entities, including Future Harvest CASA, have joined.  The French Agricultural Counselor will describe the program and how to participate. (Agricultural Counselor of the French Embassy)

 

Friday Lunch & Keynote - Chesapeake Ballroom

12:30pm - 1:30pm Lunch      1:30pm - 2:30pm Keynote 

"The Importance, Economics, and Vital Function of Carbon in Soils"

Dr. Kristine Nichols, Chief Scientist, The Rodale Institute

The atmosphere has too much carbon; most soils of the earth have too little.  By skillful management of our grasslands and croplands, we can draw some CO2 out of the air and put it in the ground as SOC (soil organic carbon).  Kris Nichols will explain to us the wondrous and vital ways that carbon functions in soils; how we can begin to increase carbon sequestration into our own soils; how we can progress to healthy soils, and to healthy family, friends and customers; how we can have more profitable farms; and how carbon in the right places can help to ease Climate stress on our planet.

 

Friday, January 13th Sessions

Session III : 2:45pm - 4:00pm

TRACK1

Beginning Farming

Room 2115

Farming in the City: An Intro to Vertical Farming: Vertical Farming uses stackable growing containers and community-based farming to activate underused urban spaces, including rooftops, balconies, abandoned lots or front yards. This session covers high-value crop production using vertical farming, including crop selection, nutrient management, integrated pest management, harvest and marketing. (Niraj Ray, Cultivate the City; Evan Bromfield, Urban Vertical Project; Mary Ackley, Little Wild Things City Farm; Victoria Mirowski, Cultivate the City)

TRACK2

Made Local: Value-Added & Artisanal Foods

Room 2116

Crafting Lacto-Fermented Veggies: Making Lacto-Fermented Veggies: How do we make and easily incorporate these super probiotic-rich foods in our meals? It’s easier than you may think! Boost your gut health and fermenting confidence! This class briefly explains the who, what, and why but focuses on live demonstrations showing you step-by-step exactly how to prepare homemade fermented veggies! (Gina Rieg, Simplified Wellness)

TRACK3

Crop Production

Room 2102

Discovering the Mighty Pawpaw: The pawpaw is one of the finest temperate fruits, but unfortunately lacks the improved varieties required to make it a force in horticultural production. A pawpaw pro discusses his search for antique pawpaw collections; his orchard and seedling evaluations; and  work by scientists and growers. He will also discuss production requirements and marketing strategies.  (Neal Peterson, Peterson Pawpaws)

TRACK4

Everybody Eats

Room 2112

 
The Cream of the Farm-to-School Programs Crop: This panel will showcase several exemplary farm-to-school programs and organizations in our region that are successfully getting locally grown, healthy food into our schools and kids. We will examine what makes these particular programs successful, where they're heading, and why they are so important to our kids and communities. (Moderator, Karen Fedor, MDA; Jerry Edwards, TasteWise Kids; Mary Pope, Real Food for Kids; Jenn Mampara, FreshFarm Markets FoodPrints; Beth Brewster, Caroline County Public Schools; Jennifer Hein, Loudoun County Public Schools; Rodney Taylor, Fairfax County Public Schools)

TRACK5

Grassfed:
Meat & Dairy

Room 2101

Wake Up Your Pastures with Weeds!: Tired of fighting weeds? Stop the battle and learn how to work with your weeds to get what you want quickly and naturally! A regenerative farmer and holistic grazing mentor will examine the principles, tools, strategies, and case studies that will ultimately help you unlock the power and health of your pastures and say goodbye to the weeds! (Vail Dixon, Simple Soil Solutions)

TRACK6

Business of Farming

Room 0105

The Nuts and Bolts of Nutrient Management Planning and the Certified Farmer Option:  Are you interested in managing your own Nutrient Management Plan? Did you know there is a self-certifier option? Dr. Patricia Steinhilber will lead you through the nuts and bolts of what it takes to become a NMP self-certifier and help you determine if it’s the right thing for you and your farm. (Dr. Patricia Steinhilber, UMD)

TRACK7

Environment, Community, & Policy

Room 2110

Policy Scoper: What's happening in your state capital? What food and ag policies are the most important in your state right now? Hear from Virginia, Maryland, West Virginia, and Delaware policy specialists about what's coming up in food and ag legislation and how to get involved. Ferd Hoefner, NSAC Policy Director,  will give the national low-down. (Moderator: Marc Steiner, The Marc Steiner Show; Ed Kee, Delaware Secretary of Agriculture; Spencer Moss, WV Food & Farm; Eric Gally, Gally Public Affairs; Eric Bendfeldt, VA Tech; Laine Cidlowski, DC Food Policy Council, Ferd Hoefner, NSAC )

TRACK 8

NEW TRACK
Regenerative Agriculture

Chasen Family

Regional Examples of Carbon Farming and Regenerative Agriculture Practices Which Could Qualify for Participation in the French Initiative:  Rob Schnabel on livestock grazing; Mike Tabor on trees and produce; Lincoln Smith on multi-level farming; Richard Jefferies on biochar; Rob Moutoux on multi-product farming; Peter Donovan on carbon measurement and side benefits.   

 

 

Membership Meeting

4:15pm - 5:45pm

Potomac Ballroom

Interest Gatherings

6:00pm - 7:00pm

 

 

Friday Dinner & Keynote - Chesapeake Ballroom

7:15pm - 9:00pm

"The Life of an Ingredient: Chef and Farmers Unite!"   

Chef Jordan Lloyd, The Bartlett Pear Inn

The Farm-to-Table chef can tell a beautiful story that starts in the ground and ends at the fork. Chef Jordan Lloyd creates those stories every day at his acclaimed restaurant The Bartlett Pear Inn in Easton, MD. He will take us on a ride as he shares what he has learned from his restaurant and others about the life cycle of an ingredient -- from seed to farmer to chef to your plate.

 
 

Friday Night Music Jam!

9:00pm - 11:00pm

Featuring some great music performed by Fiddle Oaks and some of our very own member musicians, the Friday Night Music Jam is sure to entertain! Bring your instrument, as all are welcome to participate and join. Come to listen, sing along, play along, or dance with other conference participants. Cash bar will be available. 

 
 

 

 

Saturday, January 14th Sessions

Session IV : 8:30am - 9:45am

TRACK1

Beginning Farming

Room 2115

Seed Starting & Soil Mediums: Soil mixes, containers, germination, fertilization, saving money, rare and common varieties -- learn the A-Z of growing healthy plants from seed from one of the region’s leading experts. Bonus tips: hear about the advantages and disadvantages of doing it on your own! (Rick Hood, Summer Creek Farm)

TRACK2

Made Local: Value-Added & Artisanal Foods

Room 2116

The Art of Cheese-Making and Beyond:  Hear how one of the region’s most popular cheese crafter makes his artisanal cheese from his farm's milk. He’ll also cover his plans to extend the farm's value-added line to whey-fed pork and charcuterie -- a venture stemming from his belief that byproducts of great food can make other great food superior in flavor and nutrition. (Brian Wort, P.A. Bowen Farm)

TRACK3

Crop Production

Room 2102

Beautiful Bouquets: Cut Flowers for the Vegetable Grower: Two seasoned farmers share their very specific, practical how-to wisdom and techniques for incorporating flowers (primarily for mixed bouquets) into an existing vegetable operation. (Elisa Lane, Two Boots Farm, and Maya Kosok, Hillen Homestead)

TRACK4

Everybody Eats

Room 2112

Farming with Care: Care, social, or green farming is the therapeutic use of a farm and farming practices to provide health, social, or educational care services. Join us for a look at several regional farm care programs to learn what it takes to run, operate, and manage a viable farm business while providing high quality on-the-job training and programming. (Moderator: Woody Woodroof, Red Wiggler Community Farm; Tim Wool, Innis Free Village; Mary Wildfeuer, Camp Hill Kimberton; John Iaquinta, Langton Green Community Farm)

TRACK5

Grassfed:
Meat & Dairy

Room 2101

Making Sense of Animal Welfare Labels: Producers and consumers face a bewildering, and often misleading, range of terms and claims on meat, dairy, and egg labels. Hear from Animal Welfare Approved (AWA) about what commonly used labels mean (and don’t mean) and how third-party certifications can help by offering a label consumers can trust. (Callie Casteel, AWA)

TRACK6

Business Of Farming

Room 0105

Organic Certification Demystified: The organic certification process is not easy for a newcomer! A private certifier will walk you through the process, provide application templates, and help decode the terms. A farmer who has used QCS for certification and will share her on-the-ground experience. (Brian Rakita, Quality Certification Services and Lori Sallet, Boxers Rest Farm)

TRACK7

Environment, Community, & Policy

Chesapeake BR

Five Steps to A Fair Farm: 2017 Keynote Speaker Elizabeth Henderson will lay out what a farmer must do to qualify for Food Justice Certification. She will discuss fair labor standards for the farm and provide attendees with a template for implementing fair policies and easily create a set of employee guidelines. (Elizabeth Henderson, Peacework Organic CSA)

TRACK 8

NEW TRACK
Regenerative Agriculture

Chasen Family

Microbe Farming: Healthy Soil, Healthy Plants, Healthy Planet: Soil microbes are crucial to plant health. Learn how to build and protect microbial populations for plant and profit health with some DIY ways to evaluate and revive depleted soil. Included: a hands-on demo of the differences between healthy and unhealthy soil. (Dr. Sara Via, UMD)
 

Saturday, January 14th Sessions

Session V : 10:00am - 11:15am

TRACK1

Beginning Farming

Room 2115

                           
Scaling Up: How to Determine, If, When, How, and How Much?: Join us for this interactive session exploring the life cycle of a small food/farm business. This session offers tools for evaluating when growth is necessary to survival, how to assess the risks and rewards of growth, and how to assess financial resources to fuel expansion. (Marilyn Anthony, Fox Management Consulting & Bill Kitsch, Centric Bank)

                                                                                                                        

TRACK2

Made Local: Value-Added & Artisanal Foods

Room 2116

Market Opp: A Convo with Buyers of Ugly Produce: Beauty is in the eye of the beholder, especially when it comes to imperfect fruits and vegetables. More and more buyers are seeking them out to reduce food waste, increase profits, and feed more people. Join Capital Area Food Bank, DC Central Kitchen, Hungry Harvest, and Misfit Juicery as they share their experiences putting seconds to good use. (Moderator: Lindsay Smith, MWCOG; Jody Tick, Capital Area Food Bank; Amy Bachman, DC Central Kitchen; Phil or Amy Wong, Misfit Juicery; Evan Lutz, Hungry Harvest)

TRACK3

Crop Production

Room 2102

Organic Grain Production: Interested in learning how to grow grain organically? The market is hot, demand is high. Join leaders in Eastern Shore organic grain production to learn the ins and outs, including an equipment discussion, production requirements, and what you need to know before getting started. (Bill Mason & Steve Kraszewski, Mason's Heritage Farm)

TRACK4

Everybody Eats
Room 2112
Pesticides A-Z: A panel of experts will address: 1) health impacts of pesticides, 2) GMO crop production role in increasing pesticide use, 3) impact on pollinators, 4) the benefits of disclosure and scientific analysis of pesticide use, 6) policies and laws that support small-scale sustainable agriculture. (Moderator: Ruth Berlin, MD Pesticide Education Network; Jay Feldman, Beyond Pesticides; Harriet Crosby, Fox Haven Farm; Cleo Braver, Cottingham Farm; Holly Budd, MOFFA; Bonnie Raindrop)

TRACK5

Grassfed:
Meat & Dairy

Room 2101

Grass Farming 101: An experienced grazer shares what she has learned over the past 12 years, including  the best-practices developed on her work on two different farms, and a list of resources, from books and magazines to grant organizations along with discussion of these. The session will commence with a group discussion and Q & A. (Leah Mack, Grazy Days Family Farm)

TRACK6

Business Of Farming

Room 0105

Get a Wholesale Understanding: Ever wondered if selling wholesale is the right marketing strategy for your farm? Hear what four wholesale growers (everything from chicken to flowers) have to say about what it takes to break into the wholesale market and why it may or may not be right for you! (Andrew Barnet, Open Book Farm; Shane Hughes, Liberty Delight Farm; Dennis Lamborne, Greenstone Fields; Rick Hood, Summer Creek Farm)

TRACK7

Environment, Community, & Policy

Room 2110

Regulatory Speedbumps for Local Food: Researchers have spent the last two years on a project examining regulations that impede and enhance local food production and sale in the Chesapeake region. Come hear the results and learn best practices for a stronger local food system. (Nancy Nunn, Hughes Center for Agro-Ecology and Greg Bowen, Land Stewardship Solutions, LLC)

TRACK 8

NEW TRACK
Regenerative Agriculture

Chasen Family

Advanced Soils: Soils are a complex system of simple processes. Dig deeper with Dr. Jarrod Miller, as he takes our soil exploration a bit deeper into soil microbiology and the physical, chemical and biological processes that include nutrient cycling, water movement and soil formation. (Dr. Jarrod Miller, UMD)

 

Saturday Remarks & Keynote - Chesapeake Ballroom

11:30am - 12:30pm

"Justice For Family-Scale Farmers and All Food Workers"

ELIZABETH HENDERSON, PEACEWORK ORGANIC CSA

Community Supported Agriculture pioneer and leading food justice activist Elizabeth Henderson speaks out about injustice inherent in our food system – from farmer to restaurant dishwasher. She tells us what needs to change to end exploitation, including how farmers can earn a real living and pay their workers fair wages.

 

Saturday Lunch & Local Fare Fair

12:30pm -  2:30pm

Lunch on Your Own 

Enjoy locally crafted food and drink at the annual Local Fare Fair! Create a picnic lunch shopping through the fair for hand-crafted, local delicacies or visit one of several on-site food trucks. You can also dine at The Commons, the on-site restaurant.

 

Saturday, January 14th Sessions

Session VI : 2:45pm - 4:00pm

TRACK1

Beginning Farming

Room 2115

CANCELLED 01-12-17 The Beginning Farmer Pre-Party: Farming sounds idyllic....a perfect life that harkens back to a simpler, more natural way of navigating today's hectic world. It IS fun and rewarding but also a lot of hard work. Learn how to plan ahead, from finding that first farm to minimizing mistakes and maximizing efficiencies BEFORE your shovel hits the ground. (Andrea Young, Hidden Creek Farm) CANCELLED 01-12-17

TRACK2

Made Local: Value-Added & Artisanal Foods

Room 2116

The Hop to Hops: An Introduction: Considering joining the hops revolution and growing hops commercially? This session is for you! Learn all about hops production and what it takes to start up your own small-scale hops operation. Topics covered: hops history, growing requirements, pest and disease pressure, trellising, and harvest.  (Tom Barse, Milkhouse Brewery/Stillpoint Farm)

TRACK3

Crop Production

Room 2102

Small Grains Processing: Sustainable small-scale farmers grow grains such as oats, rye, wheat, and barley primarily as cover crops due to the lack of on-farm processing equipment.  We will review on farm processing options that allow for the creation of value added grain products straight from the farm.  So, whether expanding the on-farm diet or diversifying offerings, this discussion will cover equipment options from hand harvesting and processing to the latest in small-scale grain processing options for the small farm. (Nazirahk Amen, Purple Mountain Organics)

TRACK4

Everybody Eats

Room 2112

Dream Big: How a Food Hub Could Strengthen Maryland's Eastern Shore: How might a food hub change Maryland's Eastern Shore for the better? We will present a model showing the economic, ecological, and social impacts of a hypothetical $13.6M food hub which could outperform the poultry industry in many economic indicators, including job creation. (Steve Jones, Eastern Shore Agriculture Sustains, LLC & Greg Farley, Chesapeake College)

TRACK5

Grassfed:
Meat & Dairy

Room 2101

Goats to Food Truck:  Vanguard Ranch is one of the premier goat operations in our region, with a kid to food-truck operation. Learn best practices for profitable goat farming -- from breeds, fencing, rotations, marketing, to how-to's of selling goat dishes from a food truck. (Renard Turner, Vanguard Ranch, VA)

TRACK6

Business Of Farming

Room 0105

Certified Naturally Grown Demystified: Certified Naturally Grown Demystified: Interested in CNG certification? More and more farmers are signing up. CNG offers peer-review certification to farmers and beekeepers producing food for their local communities without chemicals or GMOs. Two CNG members, a farmer and a beekeeper, and the executive director lead this session. (Sharon McCamy, Terembry Farm; Maggie Mills, Hope Honey Farm; Alice Varon, CNG)

TRACK7

Environment, Community, & Policy

Room 2110

Hey, Anyone Out There? Getting the Best Internet you Can in Rural America

Join broadband experts for a discussion on one of the biggest obstacles for farmers' success: lack of connectivity in rural areas. Come hear what the future holds for rural connectivity in the Chesapeake region, what farmers might be able to do about their lack of access, and innovative ways farmers are using the internet to better their operations. (Mark Lewellen, John Deere; Greg Rose, Clear Meadow Farm;  Steve Pastorkovich, NTCA)

TRACK 8

 
NEW TRACK
Regenerative Agriculture

Chasen Family

Deep Soil Ecology: Farming as Part of the Solution, Not the Problem: So often agriculture is seen as the problem -- from runoff into the Bay to emitter of climate-changing greenhouse gasses. But soil, and in particular, the kind of soil that builds with reduced tillage, cover cropping, crop rotation, and grazing systems, will only work to reverse the deterioration of one of our greatest resources.   (Dr. Ray Weil, UMD)