CT NOFA’s Winter Conference Welcomes Families, Farmers and Foodies

March 3, 2012

8:30 am – 4:30 pm

Manchester Community College

Manchester, CT

The Northeast Organic Farming Association of Connecticut (CT NOFA) announces its 30^th Annual Winter Conference, an important day or learning and sharing for farmers, gardeners, locavores, homesteaders and anyone interested in sustainable living. The conference features workshops (listed in detail below), internationally-celebrated speakers, and the largest local-sustainable food potluck lunch you’ve ever seen. (Yes, attendees are expected to bring a dish to share. No stress; we’ll be posting recipes.)

The 2012 Winter Conference’s keynote speaker is Jeffrey Smith, noted author and speaker on genetically modified organisms (GMOs) and the leading consumer advocate promoting healthier, non-GMO choices. He is the author of Seeds of Deception and Genetic Roulette, and will share insights on the real threats that GMOs pose to local food production as well as to consumers’ health.  A second workshop on GMOs will be hosted by Daniel Ravicher, legal counsel representing CT NOFA and 80 other plaintiffs against Monsanto to legally protect small farms and farmers.

In this video Jeffrey Smith succinctly (2 minutes!) explains why corporate science is wrong when they say GMOs are safe.

If you’re in the mood to be entertained while learning more about GMOs, Rob Herring’s rap video is excellent!

All workshops are taught by Connecticut professionals bringing expertise from the farm, kitchen, government, or non-profit organization dedicated to sustainable living. Learn to grow fruit, garlic, honey, nuts, and mushrooms. Classes on pollination, nitrogen management and soil microbiology are among those that will provide more technical instruction. Sustainable home-life classes include seminars on root cellars, food storage, cooking, household products as well as well as how to make healthy choices in cosmetics. For activists and community organizers, the conference offers workshops in climate change, starting food co-ops, and establishing winter farmers’ markets.

The Winter Conference is a celebration of local foods and farms.  In keeping with this theme, attendees are asked to bring a favorite food dish for the potluck feast.  Local, organic vendors including Sweet Sage Bakery of Madison, CT and Bean & Leaf of New London, will be selling delicious, sustainable treats.  Children are welcome to spend time in the Family Play ‘n’ Chill room.

The CT NOFA 30^th Annual Winter Conference will be held at Manchester Community College, on Great Path Rd in Manchester, CT, on March 3 from 8:30 a.m. to 4:30 p.m. Registration is $50 for NOFA members, $60 for non-members ($35 for students or seniors).  This is a bargain considering the value your receive- a keynote address plus multiple workshops that would easily cost $25 each elsewhere. There is a $5 discount for early registration (before  February 18^th) and an additional $10 discount for those interested in volunteering.  For more information and registration online, visit  http://ctnofa.org/events/CAOC/2012/2012_Winter_Conference.html,  or call the office at 203-888-5146.

WORKSHOPS

Organic Seed vs. Monsanto: The Lawsuit Challenging Patents on Seed – Attorney Daniel Ravicher, NYC

Certified Organic Nutrient Dense Small Fruit – Julie Rawson & Jack Kitteredge,  Many Hands Organic Farm, MA

Wild Bees and Pollination – Dr. Kim Stoner of CT Ag Experiment Station

Root Cellars & Food Storage – Chris Chaisson, Whole Farm Services, VT

Public Act 490 - Joan Nichols, CT Farm Bureau

Nitrogen Management on Farms – Tom Morris, UConn Plant Scientist

Science and Principles of Soil Microbiology – Joe Maggazi, Green Earth Agriculture

Pasture Raised Laying Hens – Brianne Casadei, Exec. Director Terra Firma Farm

Better Choices in Rx, Cosmetics, Household Products – Valerie Cookson-Botto

Raising Garlic – Farmer Wayne Hansen, Wayne’s Organic Gardens

Honey Bees – Marina Marchese, Red Bee Honey

Growing Nuts in Connecticut – Dr. Sandra Anagnostakis, CT Agricultural Exp. Station

Mushroom Growing on a Small Scale – Carol Brzozowy & Jim Peppin, Maggie’s Farm

Biotech Threats to Organic Agriculture – Ed Stockman, Summit Farm

Animal Welfare Approved Certification – Brigid Sweeney, Animal Welfare Approved

The Dynamic History of the Connecticut Forest - Jeffrey Ward, CT Agricultural Exp. Station

Collards & Other Cold Weather Greens for Health & Flavor – Chef John Turenne, Farmer Wayne Hansen and Naturopathic Physician Leigh White

Winter Farmers’ Markets Are Hot! - Winter Caplanson, Coventry Regional Farmers’ Market

Worm Composting Simplified – Nick Mancini, Organic Gardening Simplified

Co-ops Build a Better World: Co-operatives and Food Security - Erbin Crowell, Neighboring Food Co-op Association

How You Can Easily Grow Fresh Greens All Winter - David Zemelsky, Starlight Gardens

Climate Change In Connecticut: What Can We Expect and Do – Jennifer Pagach, CT Department of Energy and Environmental Protection

Raising Dairy Goats and Making Cheese - Paul Trubey, Beltane Farm

Soil Management Techniques – Bryan O’Hara, Tobacco Road Farm

Food as Medicine – Dr. Leigh White, Natural Family Health, LLC

Transition Movement Workshops:

• First:  Transition Success Stories – Tina Clarke & Terry Halwes
• Second: Permaculture and Transition – Cynthia Rabinowitz & Joan Spear
• Third:  Transition: Lighting the Fire for Action – Coleen Spurlock

Lead in Soils – Concerns and Corrections – Dawn Pettinelli, UConn Soil Nutrient Analysis Laboratory

Edible School Gardens – Dan Levinson, Green Village Initiative (GVI)

and more to come…

VENDORS & EXHIBITORS

Interested in being a vendor or promoting your organization at our event?  Last year’s conference attracted over 400 passionate organic-minded individuals, and at least the same number are expected this year.   Email CT NOFA for details, print and mail this form, or call 203-888-5146.

Confirmed exhibitors:

Animal Welfare Approved - Alexandria, VA
Barefoot Books - East Granby, CT
Green Earth Agriculture – North Branford, CT
Healthy Cleaning Solutions- Tolland, CT
Land for Good – Keene, NH
Lancaster Ag Products – Ronks, PA
Natureworks – Northford, CT
Progressive Asset Management – Wellesley, MA
Sunlight Solar Energy – Milford, CT
Sweet Sage Bakery – Rockfall, CT
USDA-Natural Resources Conservation Service – Tolland, CT
USDA-New England Agricultural Statistics – Concord, NH

FAMILY PLAY AREA

Music, storytime, children’s workshop, hanging out. CT NOFA provide pillows, books, and comfy places for kids to just shlump down and read!

POTLUCK

Chef John Turenne of Sustainable Food Systems and an impressive staff of kitchen volunteers will once again be on hand to pull it all together, making sure hot dishes are hot and salads are dressed.

Please bring a dish to share with everyone—it need not be local food or even organic—do what you can. Email info@fairfieldgreenfoodguide.com if you need help with a recipe or ingredients or just have a questions. Thanks! Put a label on the bottom of the container and claim it at the end of the conference. Please bring a plate and utensils as this event is committed to avoiding waste.

RAFFLE

CT NOFA is accepting raffle donations. Gently used treasures, duplicate garden tools, gift baskets, unused gift certificates or gift certificates for your business (=great advertizing!) are all welcome. CT NOFA Board member Janet Heller will be coordinating this year. Call the office at 203-888-5146 or email.

Where is the local-sustainable food movement heading? What trends can we expect to see in our locale and beyond in the coming year? We asked our blog contributors and a few of our friends to weigh in and the results are as diverse as the bounty our local lands and waters provide.

“I see more people than ever growing at least some portion of what they eat in home and community gardens and more home cooks preparing food from local sources (and consummate growth in demand for cooking classes).” Analiese Paik, founder/editor, Fairfield Green Food Guide

“The organic food category will continue to see double digit growth and higher prices will become evident as we compete for precious land and natural resources. I see strong growth in large landowners leasing a portion of their estates to young farmers (think Speckled Rooster in Westport) to increase local production and provide young farmers with the experience they need without requiring them to buy their own farms.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“There is a groundswell of interest in heritage and heirloom foods (a boon to biodiversity), including cheese made from milk from rare Devon cows (heritage milk cheese), heirloom fruits and vegetables, and meat and poultry from rare cow, sheep, pig, turkey and chicken breeds.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“The high-end specialty food category will continue to see strong growth and new product introductions as consumers slow down and begin to taste and appreciate the unique flavors and sense of place (terroir) reflected in single origin, single varietal chocolates, teas, coffees, olive oils and honeys.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“New and exciting craft beers and micro-distilled spirits will continue to experience huge successes as consumers show preferences for  traditional beverages with interesting back stories. Once-lost crops – like beer hops now being grown by farmers in New York state – will usher in a new era of restoring lost local brewing and distilling traditions.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“Artisan foods, including cheeses, charcuterie, jams, jellies and specialty sauces, will continue to replace industrial choices in the homes of discerning consumers willing to pay more for higher quality, handmade products which showcase the finest local and organic ingredients.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“Pop-up food. Seasonal foods made in small batches. Now you see them, now you don’t. When they’re gone, they’re gone.” Lloyd Allen, The Double L Market, Westport. http://www.doublelmarket.com/

“The trend we’re seeing at the Milkbar is non-caffeinated, ‘natural’ beverages. Herbal tea (hot & cold) and juice consistently outsell coffee. Many customers come in saying, “I’m not doing caffeine anymore,” or “I quit coffee for health reasons.” Perhaps this is because we’ve become known for our sweet herbal tea blends, but 7 out of 10 people ask for tea over any other beverage, regardless of gender and time of day.” Jeena Choi, Babycat Milkbar and MamaCat’s Q Tea, Wilton http://www.mcqtea.com/Home.html

“Diners are jumping at the opportunity to eat at the source. Dinners at area farms have been so successful because we want to know our farmers, see the crops in the field, and enjoy flavors at their peak.  As these farm to table dinners, at the farms and in area restaurants, gain popularity, I believe we will see them offered more frequently.  Getting diners to the source of their food will encourage them to make shopping their farmers’ markets a weekly habit, too.” Liz Rueven, founder Kosher Like Me, www.kosherlikeme.com

Naked Wine. “This past year, I have noticed more wineries producing wines that have been made with less intervention on the part of the winemaker. Many are using grapes that have been grown more sustainably, or have been grown using organic and/or biodynamic methods. Less intervention usually means the wine produced is more reflective of its terroir. One of the most exciting non-intervention trends I have seen is an increase in winemakers using indigenous, or wild, yeasts as opposed to cultured yeasts. Wild yeast is naturally present on grape skins and in the air. Although many winemakers eschew their use due to difficulty predicting the taste of the end product, indigenous yeasts produce wine that is more reflective of its terroir.” Cheers! Renee B. Allen, founder, Wine Institute of New England http://wineinstituteofnewengland.com/

Stop and Taste the Honey…all the honeys. “We are clearly seeing a defined trend in the way customers choose their honey. They are consciously tasting and choosing single-origin honeys by their individual flavor profile preferences. They are also understanding that pure honey is an agricultural product with limited availability.” Marina Marchese, founder of Red Bee Honey, Weston, CT. http://www.redbee.com/

“I’ve seen a huge increase in DIY foods- from make your own bread and butter, to kits for making cheese and pickles at home- even brewing your own kombucha! Another trend is school gardens.  I’m hearing about more and more schools throughout Fairfield County that are putting in small gardens to help teach children where their food comes from.  Kids help plant, tend and harvest the produce, as part of their regular school day.  I love it!” Jennifer Spaide, founder/editor, Simplicious Magazine www.simpliciousmag.com

Consumers are Catching on about Sustainable Seafood “Consumer awareness of poor management of our fisheries is on the rise thanks to responsible educational campaigns from the Monterey Bay Aquarium and Whole Foods. Shoppers are beginning to understand whether or not the fish on their plates (or in the fish case) was sustainably harvested or was caught through poor management practices, and making more responsible choices.”  Betsy Keller, MS RD

What trends do you see? Please share them below, on our Facebook page, or submit them via email to info@fairfieldgreenfoodguide.com.

Audubon Greenwich invites you to join them on Sunday, May 15, from 3-6 pm, for a benefit concert, food, and wine.  This event benefits the Armstrong Court Organic Community Garden, a leader in  the local, healthy, organic food movement in Greenwich. Proceeds will go directly to helping the Garden grow healthy, organic food.

Food is being provided by Le Pain Quotidien and Whole Foods and the gardeners will be doing some cooking. Organic wines will be provided by Glenville Wines.

“Nourish: food + community” ~ A special film, panel discussion & reception with exhibits

Sunday, April 10

2:00-4:30 pm

At Audubon Greenwich

Celebrate springtime with a short, inspiring film about the ‘organic & real food’ revolution and learn from panelists and exhibitors who will discuss ways to source local foods, enhance nutrition and the myriad benefits of a community & home garden. The film, NOURISH, is narrated by Cameron Diaz and studded with food per­sonalities Michael Pollan, Alice Waters, Jamie Oliver and more. With a distinctly positive vision, NOURISH explores the story of our food – where it comes from, how it affects our health and  environment, and how food choices create a ripple effect that is felt around the world. As Michael Pollan has said so well, “Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.”

Panelists & Discussion Topics:

• Patty Sechi ~ The Armstrong Court Community Organic Gardens & Goals for Establishing More In Greenwich
• Analiese Paik ~ Local & Sustainably Grown Food that Nourishes our Community (Plus our special Greenwich Guide to Local-Sustainable Food)
• Betsy Keller, MS, RD ~ The Cure for the Unbalanced American Diet: sustainable, fresh produce, and whole foods.

Kids are free & $12 donations accepted at the door to support ‘Audubon At Home’ Initiatives.

Space very limited. RSVP to Jeff Cordulack at 203-869-5272 x239 or jcordulack@audubon.org. Audubon Greenwich ~ 613 Riversville Road ~ Greenwich ~ http://greenwich.audubon.org

Co-sponsors:

• Fairfield Green Food Guide
• Fairfield Organic Teaching Farm
• Armstrong Court Community Organic Garden

Tables & Exhibits

• Armstrong Court Community Organic Garden (Patty Sechi)
• Fairfield Green Food Guide (Analiese Paik)
• Fairfield Organic Teaching Farm (Pamela Jones & Jennifer Cole)
• Audubon At Home: organic food & garden-related resources (Audubon Staff)
• Mike’s Organic Delivery Service (Mike Geller)
• And more….

Panelist Bios

Patty Sechi is a Connecticut native who has been inspired by her love of the natural world since her earliest childhood.  A graphic designer and illustrator by profession, Patty has increasingly focused her time and energy on her first love – nature – becoming involved with a number of greening projects throughout Greenwich.  Most notably, in April 2009 she led the effort to reclaim the inactive garden at the Armstrong Court Housing Complex. Since that time, serving as Garden Director, she has been the driving force behind the success of the Armstrong Court Community Organic Garden, leading a group of volunteers and gardeners to transform the once-dormant, 15,000 square foot garden into a now-thriving center of organic community gardening, education and culture.  Patty also serves on the Board of Directors of the Greenwich Tree Conservancy.

Betsy Keller is a Registered Dietitian with a background in Nutrition and Health Communications as well as experience implementing local public relations campaigns. Over the past 25 years, she has planned and implemented PR campaigns for clients ranging from healthcare companies to local non-profits. Most recently, she has worked locally to inspire children to  choose healthful diets and raise awareness of sustainable lifestyles.  Her projects include teaching sustainable nutrition to children, planting children’s organic vegetable gardens, co-chairing the first Town of Greenwich Eco-Fair and producing an Environmental Teen Film Contest. She received her Bachelor’s Degree from the University of Michigan, Ann Arbor and was awarded a Master of Science degree in Clinical Nutrition from Boston University.  Her dietetic internship was completed at the Mount Sinai Hospital, New York City.  She is a member of the American Dietetic Association (ADA) and the ADA Hunger and Environmental Nutrition practice group.

Analiese Paik is a local-sustainable food advocate and founder and editor of the FairfieldGreenFoodGuide.com,  a free web site that provides readers with a unique blend of local-seasonal food guides, a green food events calendar,  in-depth features stories,  green food resources, and advocacy opportunities. Analiese worked in marketing management positions in various sectors of the financial services industry before starting her career as an independent marketing consultant, now specializing in local-sustainable food and social media marketing.  She holds a Master of Business Administration degree, is a graduate of the Institute of Culinary Education in New York City, and studied wine at the International Wine Center in New York City where she received a certificate in wine from the UK’s Wine and Spirit Education Trust. Paik is an avid organic gardener and home cook and delights in teaching these skills to her two sons. Analiese is a regular monthly guest on News Channel 8’s Good Morning Connecticut show and has been featured in Every Day with Rachael Ray magazine, The Connecticut Post, Stamford Advocate, Greenwich Time, Connecticut Cottages and Gardens magazine, Westport Magazine, Fairfield County Life magazine and various online media. Analiese is a member of Slow Food USA, Northeast Organic Farming Association of Connecticut (NOFA), Aspetuck Land Trust, Friends of Ambler Farm, and is a registered American Farmland Trust and Seafood Watch Advocate. www.fairfieldgreenfoodguide.com

Audubon Connecticut, with more than 9,000 members statewide, works to protect birds, other wildlife and their habitats through education, science and legislative advocacy for the benefit of humanity and the earth’s biological diversity. Our network of nature centers, wildlife sanctuaries, and local, volunteer Chapters, connects people with nature, promotes sound conservation practices and inspires the next generation of conservationists.

Visit www.audubonct.org for environmental policy and bird conservation updates.

Fairfield’s Community Garden at Drew Park will have an Open Garden/Harvest Day on October 30, 2010 from 9:00am until 3:00pm. Gardeners will be available to answer questions about their gardens and talk about what types and varieties of vegetables were grown in the various gardens this year.

Children can help collect potatoes and sweet potatoes that will be dug up during the day to be donated to the Food Pantry at Operation Hope. Demonstration gardens include beginning garden types (square foot and “lasagna” gardens) and fall gardens with lettuce, broccoli raabe, spinach and kale.

The Community Garden at Drew Park is located at 196 Warde Terrace directly across from Parish Court Housing Complex.