CT NOFA Annual Winter Conference

CT NOFA’s 28th Annual Winter Conference

Celebrate Local Organic Farming, Gardening, Landscaping and Sustainable Lifestyles

Co-sponsored with Manchester Community College’s Team Green

Saturday, March 6, 2010
Manchester Community College
Manchester, CT
8:30 am to 4:45 pm

Join us in celebration of local organic farming, gardening, landscaping and sustainable lifestyles. This event will feature 30 plus workshops, a vendor and exhibit area, keynote speech, delicious potluck lunch, children’s program, and a series of hands-on cooking demonstrations.



Featuring Michael Shuman, author of The Small Mart Revolution: How Local Businesses Are Beating the Global Competition. Author and entrepreneur, Mr. Schuman has written nearly one hundred articles for such periodicals as The New York Times, The Washington Post, The Nation, Weekly Standard, Foreign Policy, Parade, and The Chronicle of Philanthropy. His books and articles have explored people, practices, and policies in the fields of technology, national security, citizen diplomacy, municipal foreign policy, entrepreneurship, philanthropy, and business development. To view Michael’s blog, click here.

Michael co-authored a recent report, “Community Food Enterprise: Local Success in a Global Marketplace,” spotlighting 24 ventures around the world that are pioneering models for local food.


Before 2/19 After 2/19
NOFA Members: $40 $45
Non-Members: $50 $55
Students/Seniors: $25 $30

Volunteer for 2 hours and receive $10 off the registration price!

Children 12 and under are free.
Free daycare will be available for children ages 3 to 12 with preregistration only.

Online registration is now available. Details>

For a printer-friendly form to mail in, click here.


PERMACULTURE DESIGN FOR PRODUCTIVE CONSERVATION:  GROW FOOD, REBUILD THE ENVIRONMENT – Keith Zaltzberg, Regenerative Design Group www.regenerativedesigngroup.com

GROWING CUT FLOWERS – Alan Gorkin, Growing sustainable cut flower crops for to increase market diversity.

MAKING FOOLPROOF COUNTRY WINE – Jack Kittredge, Many Hands Organic Farm.  www.mhof.net

BUILDING A CSA – Dina Brewster, The Hickories Farm www.thehickories.org

HOW WE GROW GARLIC AT WAYNE’S ORGANIC GARDEN – Wayne Hansen, Wayne’s Organic Garden www.waynesorganicgarden.com

FIRST LESSONS IN BEEKEEPING – C. Marina Marchese, Red Bee Apiary   www.redbee.com

THE AMATEUR ARTISAN BAKER – Jiff Martin, Serious & not-so-serious home bakers learn new techniques and share old favorites.  Taste tests & take home live starter.

WORM COMPOSTING – Nick Mancini,   www.OrganicGardeningSimplified.com

SEEDY BUSINESS:  THE HISTORY, POLITICS, & FUTURE OF SEEDS – Ken Greene,  Hudson Valley Seed Library  www.seedlibrary.org

RAW MILK AND FOOD RIGHTS – David E. Gumpert, www.davidgumpert.com

“LIKE A GOOD NEIGHBOR, YOUR AGRICULTURE COMMISION IS THERE” – John Weedon,  How to start a commission w/no money down.  What a Town Agriculture Commission can do to help farmers.  How to work effectively with a commission.

THREATS TO THE HEALTH OF HONEY BEES AND WILD BEES – Dr Kimberly Stoner, Vegetable Entomologist at the CT Agriculture Experiment Station, New Haven.  www.ct.gov/caes

FARM TAXES SHOULDN’T BE TAXING – Ron Capozzi, “Class will be limited to those who think they can spend their money wiser than the government.”

GETTING INTO RAW FOODS – Rawdawg Rory  www.rawdawgrory.com

RAISING DAIRY GOATS & MAKING CHEESE – Paul Trubey, Beltane Farm.  www.beltanefarm.com

NATURAL NIBBLES, AN INTRODUCTION TO WILD PLANT FORAGING – Bryan Connolly, Massachusetts State Botanist, PhD student – Native Plant Horticulture.

WEED ECOLOGY & ORGANIC WEED CONTROL – Robert Durgy, Farm Manager CT Agricultural Experiment Station, Griswold Research Center.

THE 10 LEAST WANTED: VEGETABLE INSECTS PESTS & WHAT TO DO ABOUT THEM – Robert Durgy, Farm Manager CT Agricultural Experiment Station, Griswold Research Center.

EXTENDING THE GROWING SEASON AND COLDWEATHER CROPS – Bettylou Sandy, Bettylou’s Gardening.  Learn tricks to extend the growing season at both ends. Harvest April thru November.

THE FUTURE OF COMMUNITY FOOD SECURITY – Michel Nischan, Wholesome Wave Foundation www.wholesomewave.org

HOOP TUNNELS,  LOW & HIGH – Bryan O’Hara, Tobacco Road Farm.  Use, construction, costs, and appropriate crops for the extended season production of vegetable crops.

BACKYARD BARNYARD – Peter & Judith Rothenberg, Northfordy Farm.  Sustainable farm animal husbandry.

GREENHOUSE/NURSERY ENERGY CONSERVATION – IDEAS THAT SAVE MONEY – John W. Bartok Jr. Extension Agricultural Engineer – Emeritus Univ of CT  Materials, tools, and techniques for reducing fuel  & electricity  use in small to medium size propagation & production structures.  Basics of wood, corn, waste oil, geothermal & solar systems.

REFORM OF THE “SUPPLY CHAIN”: INSTITUTIONAL FOOD SERVICE – Marydale DeBor, Plow to Plate/New Milford Hospital  www.plowtoplate.org

HILLS AND VALLEYS – RAISED BED GARDENING – James Roby, Roby’s Organic Farm.  Raised bed, ridge till and trench planting methods.  Managing walkways, mulching, and cultivation.

SO  YOU WANT TO START A  FARMERS MARKET? – Winter Caplanson    www.CoventryFarmersMarket.com Basics of starting a market; defining a niche for your farmers market, state requirements, location, management, vendor recruitment, rules/regulation & marketing.


BACK (AND FORTH) TO OUR ” ROOTS” – Dr. Lisa Gengo, PA, ND, CNS, Chef  John Turenne, President & Founder of Sustainable Food Systems  &  Farmer Wayne Hansen  discuss & demonstrate uses and nutritional benefits of familiar and the less-well known winter vegetables.

Additional details and workshops still to come.


Gold Level Sponsors – Stonyfield Fam and Whole Foods Market

Silver Level Sponsors – Farmer’s Cow and Global Environmental Services

Supporting Sponsors – Sunlight Solar Energy, Farm Credit East, New England Seed and Steven A. Rose Agency

Vendor – Exhibitors

If you’d like to reserve a space, please call the office at 203-888-5146.



Please bring a dish to share with everyone-it need not be local food or even organic-do what you can. A family-sized serving is fine, along with the recipe or ingredient listing. 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.


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