GENERATIONS ! Innova"i#n

70+ workshops, TED-inspired talks, roundtables, & celebration for commercial growers, gardeners,

homesteaders, and organic consumers.

31ST ANNUAL WINTER

CONFERENCE

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NOFA VermontPO Box 697Richmond, VT 05477

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Non-Pro!t Org.US Postage

PAIDPermit No. 37Richmond, VT

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NOFA !V T Winter Conference!

WELCOME

NOFA Vermont · 802-434-4122 · info@nofavt.org · www.nofavt.org

The NOFA Vermont Winter Conference is a highlight of the winter for Vermont’s local food growers and consum-ers. Please join us - and 1,500 of your fellow local food enthusiasts - for three days of learning, inspiration, good food, and great conversation.

This year’s conference theme, Generations of Innovation, will highlight both the innovative work of our most be-loved food producers and the younger farmers, garden-ers, and homesteaders who continue the work of those who’ve plowed the way. This theme will be embedded throughout the conference as we honor their collective stories and lessons learned.

Use this brochure as a guide, and visit our conference website at www.nofavt.org/conference to dig deeper into our event o!erings. We hope to see you there!

Olga Boshart Moriarty NOFA Vermont Winter Conference Coordinator

Enid Wonnacott NOFA Vermont Executive Director

CONTENTSHighlights for 2013 . . . . . . . . . . . . . . . . . . . . . . . . . . 1Friday Intensives . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Weekend Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . 3NOFAvore Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Weekend Activities . . . . . . . . . . . . . . . . . . . . . . . . . . 4During Lunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Saturday Evening Events . . . . . . . . . . . . . . . . . . . . 5Saturday Workshops . . . . . . . . . . . . . . . . . . . . . . . . 6Sunday Workshops . . . . . . . . . . . . . . . . . . . . . . . . . . 7Featured Workshop Tracks . . . . . . . . . . . . . . . . . . 8Our Exhibitors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Children at the Conference . . . . . . . . . . . . . . . . . 9Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Map & Directions. . . . . . . . . . . . . . . . . . . . . . . . . . . . 11The Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Sponsors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . back

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Saturday’s Keynote: Clara Coleman“Back to My Roots, Forward to the Next Generation”

Clara Coleman, daughter of beloved farming pioneer Eliot Coleman, describes her journey from reluctant protégé to a next generation four-season farmer, farm consultant, farm speaker and enthusiast.

Clara will share examples that helped her persevere and acknowledge the inherent challenges and uncertainties of the farming lifestyle, and continue the legacy of innovation through the inspired process of creatively farming.

Buddy BadgesNew this year, receive a numbered “buddy badge” at registration. Through-out the weekend, look for someone with the matching number. When you "nd it, grab your new “buddy” by the hand and dash o! to the registration area on the 1st #oor of the Davis Center, where you’ll "nd a pair of matching prizes for you!

HIGHLIGHTS FOR 2013

Laura Brown-Lavoie is an award-winning spoken word poet and an urban farmer, growing food on two vacant lots in Providence, RI.

Sean Buchanan is the Business Development Manager for Black River Produce, a local produce and specialty foods distributor that supports local growers, producers, and small businesses that focus on building Vermont’s agricultural community.

Scout Proft is a CSA farmer & poultry producer at Someday Farm in Dorset, VT, and a NOFA Vermont Farm to Community mentor.

New Farmer Coaching Sessions

Meet with UVM Extension business planning experts to help identify and meet your priorities for growing your new farm business.

See page 4 for details.

Community Art Project

Renowned local artist Bonnie Acker will facilitate the creation of a community art project celebrating the energy, power, and vitality of Vermont’s local foods system. Look for the art materials to add your unique touch to this group activity.

Sunday’s Featured SpeakersInspired by the TEDTalks format of brief but excellent presentations on “ideas worth spreading,” we’re excited to replace Sunday’s keynote address with a series of shorter talks. Join us for a dynamic and motivating session with four food system innovators.

Visit www.nofavt.org/conference to learn more about our featured speakers, and visit www.ted.com for more information about TEDTalks.

Joe Bossen owns Vermont Bean Crafters Company, a conduit for VT-grown organic grains, beans, and vegetables into institutions across Vermont and New England.

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Improving Blueberry Yields& Longevity

$45 members; $60 non-membersThe pro"tability of blueberries depends on site selection, cultivar selection and speci"c cultural practices. This workshop for the intermediate blueberry grower will provide the most current research on dealing with soil and nutrient issues, establishing and renewing plants, pruning, controlling weeds, disease and insects, including our biggest threat, Drosophila. There will be time to troubleshoot with this expert panel of researchers and growers.

Presenters: David Handley, Univer-sity of Maine Cooperative Extension. Laura McDermott, Cornell Coopera-tive. Helen Whybrow, Knoll Farm, Fayston VT.

Increasing Strawberry Pro!ts

$45 members; $60 non-membersThis intermediate-level workshop will provide important organic and IPM approaches to help you deepen your understanding of this sensitive crop. Presenters will outline water and nu-trient management, soil prep, variet-ies, mulching, and pest, disease and weed control strategies in relation to matted row and annual culture sys-tems. Presenters will brie#y discuss high tunnel production. Bring ques-tions and go in-depth with the chal-lenges of strawberry production.

Presenters: David Handley, Uni-versity of Maine Cooperative Ex-tension. Laura McDermott, Cornell

Cooperative Extension. David March-ant, River Berry Farm, Fairfax VT. Jake Guest, Killdeer Farm, Norwich VT.

Farming for Resiliency in a Changing Climate

$75 members; $90 non-membersClimate change is bringing new challenges to farmers. Presenters will share strategies for building soil resiliency, managing weeds, enhanc-ing crop adaptability, and using perennial crops to improve bu!ers on #ood plains and in riparian zones. Participants will apply the new infor-mation in an interactive whole-farm planning exercise. Presenters: Dr. Lewis Ziska, USDA Agricultural Research Service. Dr. Lesley-Ann Dupigny-Giroux, VT State Climatologist and Professor of Geog-raphy. Brandon Angrisani, Restoration Agriculture Institute. Justin Kenney, National Resource Conservation Ser-vice. Bill Hegman, Middlebury College. Elizabeth Brownlee, UVM Field Natu-ralist Program. Facilitated by Lynda Prim, NOFA-VT Vegetable & Fruit Technical Assistance Coordinator. This workshop has been made possible by the High Meadows Fund and is based upon work supported by USDA/NIFA under award number 2010-49200-6201.

Stretching Your Meat Dollar

$95 members; $110 non-membersHow do you economically stretch your meat consumption and not skimp on quality or taste? Homemade broth, roasts, and endless ideas for leftovers await you at this intensive workshop on cooking meat – includ-ing grilling, roasting and braising demonstrations. Learn how to use fat in the kitchen and enjoy those lesser known (nutrient-dense) delicacies, organs! Be prepared to sample all day and stand outside for a grilling demo.Presenter: Shannon Hayes, Sap Bush Hollow Farm. This workshop has been made possible in part by the Weston A. Price Foundation and the Forrest and Frances Lattner Foundation.

Fermenting the Harvest

$75 members; $90 non-membersTake a look at the historical role fer-mented foods have played in various cultures. A series of demos will show you how to make sauerkraut and kim-chi, fruit sodas, yogurt, fromage blanc, and hard cider, then learn about the microbial processes that make many fermented foods safe, healthy and de-licious. For beginner to intermediate fermentation enthusiasts. Presenters: Dr. Robert Luby, Burling-ton VT. David Buchanan, Portland ME. Andrea Chesman, Ripton VT. Caroline Homan, City Market/Onion River Co-op, Burlington VT. Jason Frishman, Folk Foods, Burlington VT. Lindsay Harris, Family Cow Farmstand, Hines-burg VT.

FRIDAY INTENSIVES

Attend both berry work-shops for the discounted

price of $80 for members or $95 for non-members.

Friday Intensives will take place on the waterfront in downtown Burlington, most at Main Street Landing. “Stretching Your Meat Dollar” will take place at the ECHO Center.

Friday, February 15Prices include a catered lunch.Pre-registration is required.Visit www.nofavt.org/conference for details.

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WEEKEND SCHEDULE7:00–8:00 am Exhibitors’ Fair Set-up

8:00 am Registration & Exhibitors' Fair open; refreshments available

9:00–10:30 am Opening Remarks, Song, Featured Speakers, and Jack Cook Award Presentation

Saturday: Clara ColemanSunday: TED-style talks

10:45 am–12:00 pm Workshop Session I

12:00–2:00 pm Mid-day Activities (see page 4) Lunch: 12:00–2:00 Roundtables & Networking: 1:00–2:00

2:15–3:30 pm Workshop Session II

3:45–5:00 pm Workshop Session III

5:15–6:30 pm Saturday: Mixer with Exhibitors, Poster Session, & Seed SwapSunday: Ice Cream Social

6:30–10:00 pm Saturday: NOFAvore Dinner and Dance

SATURDAY, FEBRUARY 166:30"10:00 PMDAVIS CENTER, 4TH FLOOR

Bob Wagner is a Burlington, VT based singer, songwriter and guitar slinger. For the past two years he has acted as the band leader for the Hug Your Farmer shows; concerts that raise money and awareness for agricultural initiatives in Vermont.

The Bob Wagner Band always delivers a "red-up mix that’s bound to keep you moving.

NOFAVORE DINNER

photo by Gabrielle Kam

merer

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WEEKEND ACTIVITIES

New Farmer Coaching

Are you a new or aspiring farmer looking for land, capital, skill development or business planning

advice? Attend a one-on-one coaching session with a Vermont New Farmer Project consultant to identify steps you can take to meet your priorities. Space is limited; please visit www.nofavt.org/conference to sign up.

The VT New Farmer Project is a collaboration between UVM Extension, NOFA-VT, the Intervale Center, Vital Communities, RAFFL, & AALV, with funding from the USDA Beginning Farmer & Rancher Development Program.

Exhibitors’ Fair AM–7:00PM AM–4:00PM

Your one-stop shop for books, crafts, tools, and informative & technical materials from over 65 agricultural businesses and conference sponsors. (Please note: Most exhibitors cannot accept credit cards. Cash machines are located throughout campus, including the "rst #oor of the Davis Center.) Check out the exhibitors on page 8 and visit www.nofavt.org/conference for the most up-to-date list.

Health Screening

Free health screenings and health access surveys will be o!ered by a partnership of the University of Vermont College of Nursing and Health Sciences, the Vermont Farm Health Task Force, and Fletcher Allen Health Care.

The free screening booth will focus on non-fasting cholesterol, blood pressure readings, and hopefully, private skin cancer risk screenings. The booth will be sta!ed by nursing students from the Department of Nursing at UVM.

DURING LUNCHFarmer-to-Farmer Roundtables

Gather with fellow farmers for a facilitated roundtable discussion.Saturday:

Farmer Strategies for Serving Limited-Income CustomersField Irrigation for Commercial GrowersCurrent Issues and Legislation in Federal Agriculture and Food Policy

Sunday:Pest Report 2012 Greenhouse Irrigation for Commercial Growers Current Issues and Legislation in Vermont State Agriculture and Food Policy

photo by Elizabeth Ferry

Networking Sessions

Saturday - Beginning Farmers: Discuss challenges and resources with fellow beginning farmers, NOFA-VT, & the National Young Farmers’ Coalition.Sunday - Community Gardeners: Meet other organizers, share stories, and learn about grant opportunities with the Vermont Community Garden Network.

Social Action Zone

Come learn about the important work being done by many of Ver-mont’s most e!ective advocacy organizations. Find out how you can get involved today in tackling critical issues – climate change, food system security, renewable energy, hunger, consumer rights, work-ers’ justice and more. There is a lot of work to be done. We can do it – together!

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SATURDAY EVENING EVENTS

Conference Mixer with the Exhibitors5:15–6:30

Join us to enjoy light refreshments, local wine and beer selections, and good conversation with our exhibitors. Reception food hosted by our friends at Sugarsnap Catering. Cash bar.

2nd Annual NOFA-VT Seed Swap

5:15–7:15

Do you want to expand the bio-diversity of your farm or garden? Do you have questions about seedsaving techniques, or have a story about your favorite heirloom variety? Many seeds will be available to trade at our 2nd annual Seed Swap and a seed “expert” from High Mowing Organic Seeds will be available to "eld all your inquiries. Please bring your clearly labeled seeds to share. We will provide packets to take your swapped seeds home in.

Hosted by our friends at High Mowing Seeds.

Film Screening: Now, Forager8:00–9:30

Free to conference attendees.

Down the hall from the dance party is a screening Now, Forager, a "lm about love and fungi. Lucien and Regina are foragers - they gather wild mushrooms and sell them to New York restaurants. They live simply, according to the seasons. When Regina seeks more stability, their marriage is put to a test. A food lovers’ "lm.

Poster Session Reception 5:15–6:30

You are invited to view an exhibit that highlights the current work in food systems and sustainable agriculture at the University of Vermont. This will be a great opportunity to learn more about the work that is being done in the state by our land grant university. The exhibit will feature posters that present the research, education, and outreach of UVM faculty and research students. Cash bar.

NOFAvore Dinner and Dance Party

$20 Dinner & dance; cash bar. $5-10 suggested donation for the dance only, starting at 7:30. Do you wish you had more time to chat with your favorite presenters and catch up with your NOFA Vermont friends? Then head upstairs to the NOFA-vore dinner for a fantastic locally-sourced meal, and music and dancing with Bob Wagner & Friends. Learn more about dinner on page 10.

Image from

Now

, Forager

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Workshop PresentersAn Introduction to Dowsing and its Use in Agriculture Lisa McCrory, Steven Herbert H

omesteader & G

ardener

Backyard Intensive Gardening & Extended Seasons Markey Read

Growing Fruit Simpli!ed Lee Reich

Homestead Resiliency: Principles in Practice Ben Falk

No Till Vegetable Gardening Lee Reich

Pastured Chicken: Spring to Fall Bay Hammond

The Art of Home Gardening (Bring a photo of your garden!) Ellen Ecker Ogden

! Keeping Four-Season Farming in the Family Eliot Coleman, Clara Coleman

Comm

ercial Crop

Odd Crops, New Money: Sweet Potato, Ginger Root & Kiwi Berries Jack Manix

Advanced Garlic Production, Harvest and Storage (double session) Crystal Stewart, David Stern, Howard Prussack

! An Open-Source Approach to Tool Development for Resilient Farming Dorn Cox

Going Bio-Extensive Anne and Eric Nordell

Growing Oilseeds for Food and Fuel Heather Darby, Hannah Harwood

Guardian Plants: The Ultimate Trojan Horse of Pest Management Margaret Skinner, Jack Manix, Lori King

Native Pollinators and Vermont's Food System Taylor Ricketts

Scaling Your Vegetable Production to Meet Demand Joey Klein, David Marchant, Joe Tisbert

! Taking Your High Tunnel to the Next Level (double session) Adam Montri, Corie Pierce

The New Horse-Powered Farm Stephen Leslie

Comm

ercial Livestock

Localizing the Egg Jake Claro, Eric Rozendaal, Hugo Gervais, John Cleary

Ducks: Raising and Processing for Market Gina Simmons, Ryan Wilson

From Pastime to Profession: Making the Transition to a Commercial Goat Dairy Carol Delaney

Marketing Local & Organic for Farmers Nicole Fenton, Nicole Dehne

Business/Policy

Show Me the Money: Funding Farm Innovations Deb Heleba, Kevin Lehman

Understanding Labor Laws for Beginning and Mentor Farms Kenneth Miller, Esq., Christy Asbee, Esq.

Vermont's Right to Know GMOs Dave Rogers

Farm to Institution Forum (double session) Abbie Nelson, Erin Buckwalter, Michael Rozyne Comm

unity Food System

s

Food Co-ops: Helping Make Healthy, Local Food More Accessible Bonnie Hudspeth, Micha Josephy

Slow Democracy: Skills for Success in Community Change Susan Clark

Vermont Farm Resilience in a Changing Climate Rachel Schattman, Becky Maden, Vern Grubinger

The Farm as a Classroom Kat Radune, Amy Crank, Caitlin Lorenc Farm-based

Education

! Using the Food System to Cultivate an Integrated High School Curriculum Tom Sabo, Lydia Herrick, Colleen Purcell

Youth Engagement through Entrepreneurship Lisa Holderness, Liz Kenton, Ali Zipparo, Alexa Jo Kayhart

Sourdough Success in Home Baking Phil Merrick Localvore

Herbs for Immunity and Winter Wellness Brittany Wood Nickerson

The Many Methods of Food Preservation Andrea Chesman

The Wild World of Mushrooms Ari Rockland Miller, Jenna Antonino DiMare

SATURDAY WORKSHOPS

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SUNDAY WORKSHOPSWorkshop PresentersApitherapy: Health and Healing From The Hive Ross Conrad H

omesteader & G

ardener

Dirt! Strategies for Building Good Soil Noah Fishman, Dr. Wendy Sue HarperPlanning the Garden for the Winter Pantry Julie RubaudSelecting and Growing Tomatoes for the Kitchen Ann Hazelrigg, Julie RubaudBasic Veterinary Procedures (double session) Annemarie Yoder, Samuel Yoder Com

mercial Livestock

Micro Dairies: The Future of Sustainable Dairy Production Delilah Griswold, Steve JudgeSeason Extension Grazing Bruce HennesseyPastured Pork: Making it Work On Your Farm Bruce HennesseyFarming Without Fossil Fuels: Humans, Animals, and Systems Kenneth Mulder

Comm

ercial Crop

! Making Organic Even Better: Nutrient Dense Crops (double session) Jerry Brunetti, Heather Darby, Jack Lazor

! E$ciency Improvements for CSA Systems (double session) Jean-Paul Courtens, Jody Bullyot

! Grow and Sell Shiitake Mushrooms Ben Waterman Growing and Processing Oats for Human Consumption Jack LazorGrowing Hops in the Northeast Heather Darby, Mark Magiera, Rosalie Madden

Postharvest Storage: Paths to E$ciency, Quality and Pro"t Chris CallahanAdvanced Farm Financial Analyses Mark Cannella

Business/Policy

Immigration Policy, H2A, and the Immigrant Vermont Dairy Worker Erin SheaIs Organic Sustainable? Grace GershunyFarmland Access & Acquisition: 3 Ways to Secure A!ordable, Long-Term Tenure

Jon Ramsay, Ben Waterman, Greg Cox, Mark Fasching

Shaping Vermont Food System Research Priorities Jane Kolodinsky, Erin RocheValue-Added Processing for the Commercial Farmer, Homesteader and Market Gardener (double session)

Elena Gustavson, Robin Morris, George Keener, Londa Nwadike, Peter Hingston, Bill Suhr

A View from Inside Big Food (and What it Will Take to Change It) Helene York Comm

unity Food Systems

Beyond the Backyard: Starting a Community Garden Project Khris Flack, Bonnie Hooper

Vermont Food Hubs – Emerging Drivers in Transforming our Food System Victoria Foster, Katherine Sims, Robin Morris, Dan-iel Stein, Hans Estrin, Elena Gustavson, Sona Desai

Grow It: Garden Organizer Training Session (double session) Betsy Johnson, Charlie Nardozzi, Noah Fishman, Jess Hyman, Burlington School Food Project sta!

Increasing Access for Food Insecure Vermonters Erin Buckwalter, Dorigen Keeney, Richard Berk"eld, Linda Berlin

Lessons from the Cuban Food System Monica Pless, Brooke Decker

Growing School Food Year ‘Round to Build Community and Curriculum Connections

Steve Colangeli

Farm-based

EducationMaking Safety Fun: Activities, Resources, & Lessons on Youth Farm Safety Education

Kristen C. Mullins

Cooking from the Root Cellar Clotilde Hyrshko

Local-vore

Lacto-Fermented Mason Jar Pickles, Salsas, and Chutneys Caroline Homan

Featured Tracks: Advanced Commercial UVM Food Systems Solutions Community & School Garden Series ! Innovation See page 8 for more information about our featured tracks.

Workshop schedule subject to change; visit www.nofavt.org/conference for workshop descriptions and the most up-to-date listing.

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American Society of DowsersChelsea GreenCity MarketCooperative Fund of New EnglandDancing Bee GardensE$ciency VermonteOrganicFrontierGardener’s SupplyGot Weeds?Green Mountain CollegeHigh Mowing Organic SeedsHorizon OrganicHorticultural

ProfessionalsIntervale CenterJohnny’s Selected SeedsKreher EnterpriseLancaster Ag ProductsMigrant JusticeNational Young Farmer’s CoalitionNeighboring Food Co-op AssociationNorthern Organic Vegetable Improvement CollaborativeOrganic ValleyPeople’s United BankPurple Mountain Organics

Scythe SupplySinging Spindle SpinnerySodexoSterling CollegeSunCommonTD BankThe Carrot ProjectThe Farmhouse Group The Weston A. Price FoundationTierra FarmTwo Bad Cats, LLCUSDA NASS New EnglandUSDA NRCSUSDA Risk Management Agency

UVM Center for Sustainable AgricultureUVM Extension New Farmer ProjectUVM Food Systems SpireVermont Agency of Agriculture, Food & MarketsVermont Association of Conservation DistrictsVermont Co!ee Co.Vermont Community Garden NetworkVermont Community Loan FundVermont Land Trust

Vermont Organic FarmersVermont SAREVermont’s Local BanquetVT Farm Viability ProgramVT FEED (Food Education Every Day)VT Rebates for Roll Bars Program, UVM ExtensionWellscroft Fence Systems, LLCYankee Farm CreditYestermorrow Design/Build School

OUR EXHIBITORS

*As of 12/17/12; visit www.nofavt.org for the most up-to-date list.

Advanced Commercial Guardian Plants: The Ultimate Trojan Horse of Pest Management Sat

Advanced Garlic Production, Harvest & Storage SatTaking Your High Tunnel to the Next Level SatAdvanced Farm Financial Analyses SunMaking Organic Even Better: Nutrient Dense Crops SunE$ciency Improvements for CSA Systems Sun

! Innovation

An Open Source Approach to Tool Development for Resilient Farming Sat

Taking Your High Tunnel to the Next Level Sat

Using the Food System to Cultivate an Integrated High School Curriculum Sat

Grow and Sell Shiitake Mushrooms Sun

E$ciency Improvements for CSA Systems Sun

Making Organic Even Better: Nutrient Dense Crops Sun

Advanced Commercial workshops are intended for commercial pro-ducers who already have experience in the topic area. Many of these workshops are double sessions.Innovation track workshops feature the bright ideas of our food system pioneers.

UVM Food Systems Solutions Native Pollinators and Vermont’s Food System SatIncreasing Access for Food Insecure Vermonters SunPostharvest Storage: Paths to E$ciency, Quality & Pro"t SunImmigration Policy, H2A & the Immigrant VT Dairy Worker SunShaping Vermont Food System Research Priorities Sun

Community & School Garden Series

Beyond the Backyard: Starting a Community Garden Project Sun

Dirt! Strategies for Building Good Soil Sun

Grow It: Garden Organizer Training Session SunGrowing School Food Year ‘Round to Build Community and Curriculum Connections Sun

The University of Vermont Food Systems Initiative values research that has direct and positive impacts on the community it serves and beyond. These workshops demonstrate areas in which research will or has tangibly impacted our modern food system.

The Community & School Garden Workshop Series is designed for garden organizers and educators with a focus on community-based food production. It is sponsored by the Vermont Community Garden Network (formerly Friends of Burlington Gardens), with support from TD Bank. Visit www.VTGardenNetwork.org for more information about the network.

FEATURED WORKSHOP TRACKS

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CHILDREN AT THE

CONFERENCE

We are always excited to welcome the next generation of farmers, gardeners, and food lovers at the conference! Children may accompany their parents to the main conference or register for the Children’s Conference, held this year on the UVM campus. This year we will also be o!ering childcare for younger children during conference workshops.

Please welcome the Children’s Conference to the University of Vermont campus! The Davis Center’s Livak Ballroom will come alive with stories, singalongs, art projects, guided movement, lunch-time parades, feathery friends and bike-powered blend-ers. Kids will join their parents for lunch, then move o! campus for a "eld trip each afternoon.

The Saturday "eld trip to ECHO Lake Aquarium and Sci-ence Center will educate and delight about the Ecology, Culture, History, and Opportunity for stewardship in the Lake Champlain Basin and beyond. Kids are active learn-ers at ECHO as they explore more than 70 live species of animals and more than 100 interactive exhibits.

On the Sunday "eld trip to the Flynn Center for Perform-ing Arts, a professional teaching artist will engage kids in an afternoon of creative capers that bring local food systems to life. This special outing is designed to dynami-cally deepen your child’s connections with science, eco-systems, life cycles of plants and more.

Included in the cost of registration: Creative activities in the Livak BallroomTransportation to ECHO Center (Saturday) and the Flynn (Sunday)Entrance to ECHO Center (Saturday) and programming at the Flynn (Sunday).Snacks

Lunch is not included in the registration cost. Children are welcome to join adults for lunch at the Children’s price of $10. Of course, you’re also welcome to pack a bag lunch for your kids!

Registration is $30/child/day

Visit www.nofavt.org for more information and to register!

If there’s enough interest, we will o!er a supervised child-care option for children aged 2–5. Childcare is by drop-o! only, and available only during workshop sessions. It is not intended as all-day care. Workshops are 75 minutes, and parents will be charged by the workshop session.

Available on "rst come, "rst serve basis. Maximum num-ber of children allowed in the room will be 10. If you are interested in childcare as a service, please indicate when you register. (This does not obligate you or reserve a space, only allows us to gauge the level of interest.)

Cost per 75 minute workshop session: $10 for "rst child, $5 for each addition child from the same family.

Visit the conference website (www.nofavt.org/conference) for updated information regarding this service.

photo by Elizabeth Ferryphoto by Elizabeth Ferry

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Snacks and Refreshments

Free to conference attendeesOur refreshment table, stocked with local bread, cheese, and other treats, will be located adjacent to the Exhibi-tors’ Fair. Vermont Co!ee Company will be serving co!ee throughout the weekend.

Lunch

Each day we will o!er a locally-sourced lunch prepared by UVM Sodexo. The meal includes your choice of entrees, salad, and dessert. Vegetarian, vegan, dairy-free, and gluten-free options will be available.

Our lunches sell out each year, so please don’t wait until conference day to purchase! Other options to purchase lunch on campus are limited, especially on Sunday. Visit the NOFA website for more information. You may also bring your own bagged lunch and join us in the dining room.

Saturday NOFAvore Dinner

After a long day of learning and inspiration, join your fel-low NOFAvores for a delicious local meal prepared by UVM Sodexo. Discuss your favorite workshops and kick back to enjoy a hearty meal with the best company in town.

Sourcing and recipe planning are underway, so stay tuned to the website to see the multitude of #avors and farms that will appear on this year’s menu. Don’t forget to save room for Cookie Love cookies and Stra!ord Organic ice cream!

Sunday Ice Cream Social

Free to conference attendeesJoin us to mark the end of the conference with this favorite tradition, featuring the inimitable ice cream from our friends at Stra!ord Organic Creamery.

MEALSSharing meals together is one of the highlights of the conference and a wonderful time to connect with your fellow conference-goers.

We invite you to join us for lunch each day, as well as for dinner on Saturday night, and ice cream on Sunday!

photo by Gabrielle Kam

merer

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MAP & DIRECTIONS

PLEASE NOTE: All Friday seminars take place on the waterfront in downtown Burlington. Please see page 2 and visit www.nofavt.org for details and directions.

We are excited to again present the Winter Conference at the University of Vermont in Burlington, VT. The Davis Center will serve as the main hub of the conference, hosting our registration, keynotes, exhibitors, lunch, and more. Parking in the Given and Je!ords parking lots is a short (2-3 minute) walk along a pedestrian pathway from the Davis Center. Workshops will take place in nearby conference buildings. Please be prepared to walk.

To park from I-89, bear right onto East Ave.

To Route 7, Waterfront, & Downtown

To Workshops

Entr

ance

to

Dav

is C

ente

r

Pedestrian pathway

Je#ords LotGiven Lot

Davis

Cent

er

To park at the University of Vermont:From I-89 North or South: Take Exit 14W. Pro-ceed west on Route 2 (Williston Road, which becomes Main Street), bearing right onto East Avenue after the Sheraton hotel. Take the next left onto Carrigan Drive and follow signs to parking lots.

From Route 7 & downtown: Enter Burlington from either direction. Turn onto Main Street (Route 2 East), and proceed uphill to a right turn on Spear Street. Immediately merge left. Get into the center lane to cross Route 2/Main Street. You are now on East Avenue. Take the next left onto Carrigan Drive and follow signs to parking lots.

GPS Location: 63 Carrigan Drive, Burlington, VT

To park from Rt 7 & downtown, turn

right on Spear Street & follow

curve to cross Rt 2.

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LocationThe Winter Conference will take place at the University of Vermont campus in Burlington, VT. The Davis Center will serve as the main “hub” of the conference. Free, ample parking is available adjacent (and within walking distance) to the Davis Center in the Je!ords and Given parking lots.

Friday Intensives will take place at Main Street Landing and Echo Center on the waterfront in Burlington. Paid parking is within close proximity.

Please visit www.nofavt.org for more details and directions.

Lodging & RidesWe have rooms blocked at two local hotels: the Best Western and the Doubletree. Make a weekend out of it! To book your rooms online, visit www.nofavt.org.

The Best Western’s rate of $79.00 per night is available until February 1st; call 1-800-371-1125 and ask for the “ne-gotiated rate for the NOFA-VT conference.”

The Doubletree’s rate of $94.00 per night is available until January 14th; call 802-658-0250.

If you live in the greater Burlington area and would be willing to host conference-goers over the weekend, please visit our homeshare blog at www.nofavt.org/conference. Please note: we o!er this homeshare blog as a service to our conference attendees and take no responsibility for its content.

To coordinate ridesharing, please visit www.ridebuzz.org and search for "NOFA" under "Group Rideshare."

VolunteeringVolunteering is a great way to save money and contribute to the winter conference. Volunteers work a maximum of two hours and receive a $15 discount. Please contact the NOFA Vermont o$ce at 802-434-4122 or info@nofavt.org prior to February 1 to take advantage of this opportunity.

ScholarshipsWhile attendance rises and conference-related expenses increase, NOFA Vermont is making every e!ort to keep rates a!ordable. There are two potential scholarship opportunities available (limit one/attendee):

1. New Farmer Scholarship (for farmers with up to 10 years of experience)2. NOFA General Winter Conference Scholarship

The scholarships vary in their restrictions and o!erings. Please visit the NOFA -VT website at www.nofavt.org to download an application, or call the o$ce for more infor-mation. Scholarships do not cover the cost of meals.

The New Farmer Scholarship is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-30510.

The deadline to apply for scholarships is January 24th, 2013.

If you are able, please help send a NOFA member to the conference who would otherwise not be able to attend. Your donation is tax-deductible and can be made on the registration form.

ChildrenThe Children’s Conference moves to the UVM campus this year! Pre-registration is required for the Children’s Confer-ence. We will also be o!ering childcare for children aged 2-5. Please see page 9 for details.

Registration RefundsWe appreciate your support of our annual conference! NOFA Vermont will reimburse 75% of your registration fee until February 1. After February 1, there is a 50% reim-bursement, less meal costs and credit card fees. Refund requests must be made in writing. Refund checks will be sent out two weeks after the conference.

RegistrationTHERE IS NO EARLY!BIRD REGISTRATION THIS YEAR. Please pre-register by February 4 to receive the lower pre-registration price.

Walk-in registration will also be available. NOFA members receive a discount—use the registration form to become a member and attend at the lower rate.

Please check in at the Davis Center prior to attending workshops.

THE DETAILS

REGISTRATION FORM ! $OR REGISTER ONLINE AT WWW.NOFAVT.ORG%

Name (1): Name (2):

Farm/Business:

Address: Email:

City/State/Zip: Phone:

Child Name & Age (1): Child Name & Age (2):

Member Non-member Lunch

Friday Intensives: included

Meat $95 $110Fermentation $75 $90

Resiliency $75 $90Blueberries $45 $60

Strawberries $45 $60Blueberries & Strawberries $80 $95

Saturday Conference $65 $80 $15Saturday Night Dinner $20 $20 ----Sunday Conference $65 $80 $15

TOTAL for Adult 1: $

Member Non-member Lunch

Friday Intensives: included

Meat $95 $110Fermentation $75 $90

Resiliency $75 $90Blueberries $45 $60

Strawberries $45 $60Blueberries & Strawberries $80 $95

Saturday Conference $65 $80 $15Saturday Night Dinner $20 $20 ----Sunday Conference $65 $80 $15

TOTAL for Adult 2: $

Child 1 Lunch Child 2 Lunch

Saturday Children’s Conference $30 $10 $30 $10Sunday Children’s Conference $30 $10 $30 $10

TOTAL for Children: $I am interested in childcare on Saturday Sunday

2 MembershipBecome a member today and register at the discounted rate! Not sure if you're a member? Call the office! (802) 434-4122

New Renewing I am already a member

Membership name: ______________________

Sustainer - $250 Sponsor - $100 Business - $50 Farm/Family - $40

Individual - $30 VT Basic - $15-25

(VT Basic does not include The Natural Farmer)

To register additional attendees, please copy or download another form. Clip and mail by February 4.

1 Registration & Fees Join or renew your membership to register as a member!

Pre-registration must be postmarked or take place online by February 4. After that, please register on-site (walk-ins welcome). Please note: you will not receive con"rmation of this registration. Additional information will be mailed to Children's Conference registrants.

3PaymentAdd the totals for each section here. Please note that no discounts are applicable to Children's Conference registration.

Adult 1 Total $Adult 2 Total $

Children's Conference Total $NOFA Vermont Membership $

Contribution to Scholarship Fund $

Subtotal: $Volunteer Discount

(Please contact the o#ce before taking a volunteer discount. Subtract $15 for 2 hours) -$

Farmer Discount (Available through pre-registration and for adults

only. Subtract $5 per adult, maximum $10 per farm) -$

Total enclosed: $

THANKS TO OUR SPONSORS!PA

TRON

S

FOOD SYSTEMS SPIRE

BENE

FACT

ORS

SUST

AINE

RSCO

NTRI

BUTO

RS

Co-operative Insurance

CompaniesE$ciency Vermont

M.S. in Sustainable Food Systems at

Green Mountain College

Horizon Organic Hunger Mountain Co-op

Johnny’s Selected Seeds

NECRME & USDA NIFA*

Stra!ord Organic Creamery

Vermont Co!ee Company

Vermont Community

Garden Network

SUPP

ORTE

RS

Alltech Cabot Creamery Cooperative Cedar Circle Farm Clean Yield Asset

Management Harris Seed

North Country Organics

Resource Management, Inc. Shelburne Farms Upper Valley Co-op

UVM Center for Sustainable

Agriculture

UVM Department of Plant and Soil Science

Vermont Bread Company

The Weston A. Price Foundation Media Sponsor:

*Funding for this project was provided by the Northeast Center for Risk Management Education, the USDA National Institute of Food and Agriculture, and the USDA Risk Management Agency. The USDA is an equal opportunity provider.