Southern SAWG - 2012 Conference Program

2012 Conference Program

Many, many thanks to everyone involved in Southern SAWG’s 21^st annual conference. Our supporters, vendors, staff, donors, board, and YOU, really made it happen!

Below is the program from our 2012 conference. Details on our upcoming conference in January 2013 will be available in October.

PROGRAM ADDITION!
USDA Deputy Secretary Kathleen Merrigan will join us for a breakfast talk Saturday morning. Download attached pdf flier or read the details below.

Download our conference program at a glance.

Our conference program is, as always, loaded with practical information tailored for those in the South producing organic and sustainable food on a commercial scale and for those in our region working to improve local food systems.

We’ll have two full days of Pre-Conference activities starting Wednesday morning, including an excellent variety of Short Courses, Mini Courses and Field Trips, plus a Virtual Farm Tour Extravaganza and a Seed Swap.

Then the two full days of General Conference activities start Friday morning and will include Educational Sessions, Networking Sessions, a Trade Show and a Silent Auction. It will conclude with the big Taste of Arkansas Dinner banquet dinner Saturday evening, which is included in the general conference registration fee.

Check out the incredible Pre-Conference and General Conference offerings below. Click here to learn more about our great line-up of presenters.

We highly recommend you bring a partner so you can split up and get the most from this program!

PRE-CONFERENCE ACTIVITIES
Wednesday, January 18, 2012 and Thursday, January 19, 2012

Intensive Short Courses

Wednesday, January 18, 2012
8:00 a.m. – 5:00 p.m.
through
Thursday, January 19, 2012
8:00 a.m. – 11:00 a.m.

If you are looking to start or expand a farming venture, our Short Courses are designed to give you the knowledge you need to be successful. These intensive courses combine 1½ days of instruction with extensive take-home materials. Our down-to-earth instructors use their great teaching skills, as well as their years of experience and success farming, to provide comprehensive information. This is a high-value learning experience. We’re told the take-home materials alone are worth the price of the courses! You must register to participate in the Short Courses. Pre-registration is strongly recommended, as space is limited.

The five Short Courses we are offering this year are those in greatest demand:

Short Course #1
Start-Up Organic Vegetable Production and Marketing
Instructors: Cathy Jones, Perry-winkle Farm (NC) and Daniel Parson, Parson Produce (SC)

Short Course #2
Advanced Organic Production and Marketing of Vegetables
Instructors: Alex Hitt, Peregrine Farm (NC) and Ellen Polishuk, Potomac Vegetable Farms (VA)

Short Course #3
High Tunnel Production and Marketing
Instructors: Alison and Paul Wiediger, Au Naturel Farm (KY)

Short Course #4
Mixing and Matching Cattle, Sheep and Goats on Pasture
Instructors: Ann Wells, Kerr Center for Sustainable Agriculture and Ozark Pasture Beef, LLC (AR), Greg Brann, USDA/NRCS (TN) and Earl Jones, Louisiana Pride Meat Goats (LA)

Short Course #5
Choosing Your Markets
Instructors: Lynn Pugh, Cane Creek Farm (GA) and Jon Taggart, Burgundy Pasture Beef (TX)

Click here to learn more about these Short Courses.

Mini Courses

Thursday, Jan. 19
1:00 p.m. – 5:00 p.m.

If you want to boost your knowledge in a specific topic of interest, our Mini Courses are for you. These ½ day courses give participants an opportunity to spend an afternoon learning what the experts know and how they do it. You’ll leave ready to go home and make improvements on your farm right away. This year we are offering Mini Courses on three hot topics. You must register to participate in the Mini Courses. Pre-registration is strongly recommended, as space is limited.

Please note that these Mini Courses are being offered at the same time as the Field Trips.

Mini Course #1
Tracking Finances For Increased Farm Profitability
Instructors: Chris Blanchard, Rock Spring Farm and Flying Rutabaga Works Consulting (IA), and Paul Dietmann, Wisconsin Farm Center (WI)

Mini Course #2
The A’s Bees and C’s of Beekeeping
Instructor: Kent Williams, Williams Farms & Apiaries (KY)

Mini Course #3
Organic Vermiculture and Compost Teas SOLD OUT!
Instructor: Will Allen, Growing Power (WI)

Click here to learn more about these Mini Courses.

Field Trips

Thursday, Jan. 19
12:30 p.m. – 5:30 p.m.

For those who learn best by seeing other farms, ranches and gardens, we offer five excellent field trips this year. Field trip participants will travel on comfortable motor coaches equipped with restrooms (no private vehicles permitted). All field trip motor coaches will depart from outside the front entrance of the Peabody Hotel at 12:30 p.m. sharp! No refunds will be provided to those who miss their ride. The field trip registration fee includes a light snack. Space is limited, so register early. Pre-registration is strongly recommended.

Please note that these Field Trips are being offered at the same time as the Mini Courses.

The five field trips we are offering this year are:

Field Trip #1
Arkansas Natural Produce SOLD OUT!
Hosts: Jay and Deanna Fulbright

Field Trip #2
North Pulaski Farm SOLD OUT!
Host: Kelly Carney

Field Trip #3
Heifer Vegetable CSA
Host: Ryan Neal

Field Trip #4
Fly’n “T” Cattle Company
Host: Matt Flynt

Field Trip #5
School Gardens
Hosts: Damian Thompson and Chris Hiryak

Click here to learn more about these Field Trips.

Special Activities

Virtual Farm Tour Extravaganza
Thursday, Jan. 19
6:00 p.m. – 10:00 p.m.

Tour ten farms all in one evening! Each of the ten 20-minute DVDs in Southern SAWG’s Natural Farming Systems in the South series will be shown. Learn about Cut Flowers, Organic Vegetables, Meat Goats, Pastured Turkeys, Pastured Broilers, Pastured Beef, Pastured Dairy, and Cheesemaking. (no ticket required)

Seed Swap
Thursday, Jan. 19
7:00 p.m. – 8:30 p.m.

We’ll provide space and envelopes for those who wish to swap seeds. This will be a good opportunity to meet seed savers and learn about heirlooms dear to their hearts. Don’t forget to bring your seeds! Bring photos and samples too if you can.

GENERAL CONFERENCE BEGINS
Friday, January 21, 2011 and Saturday, January 22, 2011

The General Conference gives you the opportunity to learn about many different things. We have sessions about organic and sustainable vegetable, livestock and specialty crop production, unique marketing strategies, business and finance management, community food systems work, useful federal farm programs and agriculture policy developments. The line-up includes a whopping fifty-six, 1½ hour educational sessions, a state networking session for each of the 13 states in our region, along with 13 information exchange sessions, where you get to meet with those who share your interests to exchange ideas and information. Also built into the general conference schedule is a Trade Show, a Silent Auction and a Taste of Arkansas Dinner!

With the 1½ hour educational sessions, there is a choice of eight different sessions offered at a time. Following each session description, we’ve used codes to help you select which of all of these sessions might be of greatest interest to you. The codes are: (H)-Horticulture, (L)-Livestock, (C)-Community Food Systems, and (P)-Policy & Advocacy.

Friday, January 20, 2012

Trade Show Open
8:00 a.m. – 6:00 p.m.

Welcome Session
8:00 a.m. – 8:45 a.m.

While we come from different states and have differing roles in the food and farming system, we are here to share knowledge and to grow the movement. In this session, we’ll gather together to greet one another and kick off our two-day general conference. Come to celebrate of our collective wealth and connections.

Concurrent Sessions
9:00 a.m. – 10:15 a.m.

Our Story: Recreating an Agri-Culture — Although Dove Stackhouse comes from a family with a long history in agriculture, they were forced out of farming by the time she became an adult. Hear how she is recreating some of the pieces that are vital for the sustainability of farming. Dove and her husband Russell produce a wide variety of vegetables and herbs with organic and biodynamic growing practices, and she mentors other farmers in sustainable methods. She is manager of the Clean Food Network, a partnership of 12 small-acreage farmers who market cooperatively through an on-line market. She is also the co-founder of the Sand Mountain Regional Seed Bank. Dove Stackhouse, WhirlWind Farm (AL). H, C.

Cut Flowers in Heated and Unheated Greenhouses — After 26 years of growing greenhouse tomatoes, Texas producer Rita Anders decided to diversify in 2005. Now she uses 26,000 square feet of greenhouse space to grow Certified Naturally Grown cut flowers, vegetables and herbs year-round. She provides flowers for weddings and special events, and markets on-farm and at the Urban Harvest Farmers Market. Hear about her tips for growing cut flowers indoors in heated and unheated environments. Rita Anders, Cuts of Color (TX). H.

Is It a Good Bug or a Bad Bug? — Learn to identify the insects on your farm, so you know the beneficials from the pests. An entomologist will show you keys to identifying some of the common and newer vegetable pests in the South, and discuss organic management strategies. She’ll also point you to print and on-line resources. Susan Webb, University of Florida (FL). To be repeated. H.

Raising the Success of Young Farmers — A growing number of young people are entering farming, often with little support for their “unusual” career choice. Besides the normal challenges of starting a small business and gaining expertise, there are also three large barriers for beginning farmers: access to land, money, and security. Mike Appel and Emily Oakley, who started farming organically eight years ago and bought their own farm in 2006, will discuss ways to overcome these barriers. They will identify resources and strategies for beginning farmers, and also present ideas on how the sustainable agriculture movement can provide more support. Mike Appel and Emily Oakley, Three Springs Farm (OK). H, L, C, P.

Improve Your Farming with Better Financial Records — Knowing specifically where your money comes from and where it goes is a critical part of operating a farm enterprise. This session will show you how to keep records that are required by the IRS, and also make it easier for you to make decisions that will increase your profits and help you get a loan. It will include forward-looking financial statements and cash flow planning. Paul Dietmann, Wisconsin Farm Center (WI). H, L.

Farmer to Chef: Creating Quality Relationships for Quality Meals — Good chefs and good farmers both have the same goal — to create high quality food on a daily basis. Yet working toward this goal is not always easy. A Little Rock chef, a restaurant owner, and two local producers will discuss how to understand each others’ needs, and how to build relationships that work for both sides. Jack Sundell, Root Café (AR); Jeffrey Ferrell, Capital Hotel (AR); Cody Hopkins, Falling Sky Farm (AR); and Sue Nuffer, Armstead Mountain Farm (AR). H, L.

Pasture-Raised Heirloom Pork — The farmers in the Ozark Mountain Pork Cooperative use unique genetics and processing methods, combined with humane and natural rearing methods (bedding, hoop houses etc.), to produce great tasting meat for restaurants and grocery stores in Missouri. They have their own processing plant, produce a whole line of value-added products, and control their own markets, including selling through Sappington Farmers Market in St. Louis and Good Natured Family Farms in Kansas City. Hear their advice on producing, processing and marketing pasture-raised heirloom pork. Russ Kremer, Heritage Acres Foods (MO). L, C.

Influencing Public Policy Toward Sustainable Systems: The 2012 Farm Bill and Beyond — This session will present strategies for changing public polices throughout the country, working across the interconnectedness of food, health, the environment, and community economic development. How is this work being done on local, state and federal levels, and how does the 2012 Farm Bill fit into those strategies? Come ready to expand your thinking and learn how we can work together strategically. Cassi Johnson, Invitation Health & Wellness (MN), and Sarah Hackney, National Sustainable Agriculture Coalition (DC). H, L, C, P.

Concurrent Sessions
10:45 a.m. – Noon

Our Story: Self Help Through Sustainable Farming — Alvin and Rosa Shareef started raising pastured poultry and eggs when they moved to rural Mississippi in the early 90s, and later expanded into sheep, goats and organic vegetable production. They also helped found the Marion County Self-Help Organization (MCSHO) to reverse the loss of small-scale farms and the disparity of food distribution in their area. MCSHO educates landowners to use sustainable agricultural practices and encourages an increase in land ownership. Hear how they and other community members work together to improve their lives through sustainable farming. Rosa & Alvin Shareef, Shareef Family Pastured Poultry (MS), and Abdul-Raheem & Judith Hafeeza Mahmoud, Marion County Self Help Organization (MS). H, L, C.

Compost for Commercial Scale Farms — Compost provides a perfect source of food for your living soil and can be a cash crop for your farm. But whether you purchase compost or make your own, it also comes with a lot of questions — varying tremendously in quality, cost and value. William Hale, who has managed an organic composting operation on his farm since 2001, will describe the tools and techniques needed to produce volume amounts of compost. He will also talk about the criteria for evaluating and deciding how to use farm-made or purchased compost. William Hale, All-Farm Organics (VA). To be repeated. H.

Effective and Efficient Irrigation: What You Need to Know to Get Started — With increasing droughts due to climate change, an effective irrigation system can be a farmer’s best friend. Learn what systems are most reliable for particular crops, field layout, and soil conditions. Presenters will also compare costs, durability and maintenance, helping you understand how to choose the right system for your farm. Michael Pippen, Irrigation-Mart (LA); Charolette Bowie, USDA-NRCS (AR); and Eddie Stephens, Eddie Stephens Farms (AR). H.

Deer Control and Other Predator Controls — Deer have adapted to almost every ecosystem in the U.S., feeding on farm and garden plants. A long-time grower will present various methods of deer and other predator controls, assessing real costs and effectiveness of each. Then we will open it up for discussion among participants on how to decide what method is appropriate for your farm. Ellen Polishuk, Potomac Vegetable Farms (VA). H.

Straight Talk on Organic Certification — Thinking about getting certified, but not sure if the benefits outweigh the cost and effort? Sue Baird, an independent organic consultant and president of the Missouri Organic Association will explain the initial requirements for certification, plus the on-going record-keeping and requirements. She will also give tips on choosing a certifying agency to help you weigh the benefits and requirements. Sue Baird, Sue Baird Organics & Missouri Organic Association (MO). To be repeated. H, L, P.

Ten Simple Steps to Food Safety — With periodic outbreaks of microbial contamination in the U.S. food system and food safety legislation moving through Congress, it’s time for farmers to get proactive on food safety practices. This farmer will guide you through ten simple steps you can take in your production and handling systems to reduce contamination and liability. Chris Blanchard, Rock Spring Farm (IA). H, P.

Getting Started with Animals on Pasture — How do you choose which livestock are right for you, your farm, and your market? What do you need to know to make the right decisions as you start out? What questions do you need to ask yourself and others? A long-time livestock grazier and former Heifer International program director will help guide you, considering both single species and multi-species options. Steve Muntz, Firefly Farm (KY). L.

Food Hubs: Moving Higher Volumes of Good Food to Local Markets — Want more local products from sustainable and organic farmers to reach your local markets? This session will give two examples of community groups that are making it happen. By establishing facilities for gathering, combining, storing, marketing, packaging and sometimes processing, they are delivering large quantities of food grown by small and medium-scale farmers to more consumers. Hear how they started, lessons learned, and tips for creating similar efforts in other communities. Tom Peterson, Appalachian Sustainable Development (VA), and Ellen McGeeney, Grasshoppers Distribution (KY). H, L, C.

Lunch On Your Own
Noon-1:30 p.m.

Concurrent Sessions
1:30 p.m. – 3:00 p.m.

Our Story: Growing Food, Growing Community, Growing Power — Growing Power provides hand-on training and on-the-ground demonstration of innovative community food systems at their two-acre farm and greenhouse facility in urban Milwaukee. In a space no larger than a small supermarket live some 20,000 plants, thousands of fish, a livestock inventory of chickens, goats, ducks, rabbits, and bees, a vermi-composting operation, and a retail store. Founder Will Allen will describe their models for urban farming, community food centers, and food justice. Will Allen, Growing Power (WI). H, L, C.

Farming Your Woodland — Forest crops can provide many options for annual (mushrooms, some botanicals, maple syrup, crafts) and longer-term (fuelwood, fenceposts, ginseng) products, along with the possibility of timber crops. Production may involve altering the forest canopy or making changes in the forest floor, or even working with windbreaks and riparian buffer strips. Learn how you can bring greater biodiversity to your existing woodland, enhance its health, and add to your annual cash flow. Deborah Hill, University of Kentucky (KY), and Shirley Aikman, Aikman Timber Farm (AR). H, L.

Take Advantage of the Beneficial Soil Fungi on Your Farm — Arbuscular mycorrhizal (AM) fungi are beneficial soil fungi that form a symbiosis with the majority of crop plants, helping increase nutrient uptake and improve disease and drought resistance. The Rodale Institute and the USDA-ARS have partnered for 22 years on studies of the management and utilization of AM fungi. This presentation will include an introduction to the biology and functioning of the symbiosis, how farming practices impact the native population of AM fungi, and the on-farm production and utilization of inoculum of these beneficial fungi. David Douds, USDA ARS-ERRC (PA). To be repeated. H, L.

Returns on Renewable Energy for Small Farms — This workshop will demonstrate how farmers can select the most appropriate renewable energy technologies, compare the costs and benefits of each, and avoid costly and disappointing mistakes. An energy specialist will explain how farmers can reduce risks through appropriate financial planning and equipment selection and will demonstrate solar, small wind, and other renewable energy equipment. Mike Morris, National Center for Appropriate Technology (AR). To be repeated. H, L.

When is a Farm Loan Right for You? — Farm loans for beginning farmers and experienced farmers adding new enterprises are available from agencies such as Farm Credit and the USDA Farm Service Agency (FSA). But are they right for you? This session will explain how lenders evaluate risk in issuing loans and how you can evaluate your own risk in taking out a loan. We will also identify some of the loan programs at FSA and Farm Credit. Tom Cox, Farm Credit of Western Arkansas (AR); Gary Bullen, North Carolina State University (NC); and Stephan Walker, Walker Farms and UA-Pine Bluff (AR). H, L, P.

Scaling Up Organic Vegetable Production — Have you thought about converting from conventional to organic, increasing your organic production, or working with a marketing service to increase sales? Herbie Cottle has done all three in developing his 90-acre farm and marketing through Eastern Carolina Organics. Find out what it takes to produce organic vegetables on a larger scale in terms of personal farm management, equipment, and marketing. Herbie Cottle, Cottle Organics & Tip Top Farms (NC). H, C.

Holistic Management and Other Lessons From an Organic Grazing Pioneer — Walt Davis has been using management intensive grazing and natural methods for improving his soil and forages since the early 1970s, and his ranch has been certified organic since 1989. Come learn the principles of Holistic Management and how this experienced rancher puts it into practice. Walt Davis, Davis Ranch (OK). L.

Bridging the Gap Between Community Food Projects and Community Health Initiatives — Many community health initiatives overlap with the work of community food projects, yet advocates in each field often work apart. This session will help community food organizations understand how to leverage the energy and funding around obesity prevention to build sustainable local food systems. Presenters will highlight examples of successful public health and community food partnerships, provide tools to help both groups, and share information about upcoming funding opportunities. Cassi Johnson, Blue Cross and Blue Shield of Minnesota Center for Prevention (MN), and Andrew Carberry, University of Arkansas for Medical Sciences and Delta Garden Study (AR). C, P.

Concurrent Sessions
3:30 p.m. – 5:00 p.m.

Our Story: 35+ Years of Organic Farming — Rusty and Sue Nuffer manage one of the longest continuously operating organic farms in Arkansas in a remote area surrounded by the Ozark National Forest. Since the mid-70s they have tried it all, specializing in a number of vegetable crops and some fruit, producing outside as well as in high tunnels, and even using draft horses for a time. They helped organize a marketing cooperative in 80s, sold at farmers markets in 90s, and market through on-line sales to restaurants and individuals today. Hear how they have adapted to changing conditions and persevered in over 35 years of organic farming. Rusty & Sue Nuffer, Armstead Mountain Farm (AR). H.

Getting Started with Cut Flowers — Want to add cut flowers to your farm enterprises, but don’t know where to begin? “Mimo” Davis, who produced cut flowers for years on her Wild Thang Farm, will help you get started. She will discuss varieties, production techniques, marketing, bouquets and more. Karen Davis, Lincoln University (MO). H.

Biodynamic Ideas Any Farmer Can Use — The Biodynamic method is one of the original organized approaches to organic and sustainable agriculture dating back to 1924. Hear from a husband and wife who apply biodynamic practices on two different farms. They will explain strategies commonly used by biodynamic farmers in their approach to creating a more diverse, balanced ecosystem on their farms, along with practical suggestions that you can use. Laura Riccardi Lyvers, Foxhollow Farm (KY), and Philip Lyvers, Lyvers Farm (KY). H, L.

NRCS Assistance for Organic Producers — The USDA Natural Resources Conservation Service (NRCS) offers technical and financial assistance to organic producers — and those in transition to organic — to control erosion, improve soil quality and increase irrigation efficiencies, along with solving other natural resource problems on their farms. This session will help you understand how to access this support. It will cover the types of assistance available, the Environmental Quality Incentives Program (EQIP) sign up process, and how NRCS assistance complements your Organic System Plan. David Lamm, NRCS Organic Specialist (NC), Kenneth Lee, NRCS (AR), and Mark Cain, Dripping Springs Garden (AR). H, L, P.

Five Principles of Farm Web Marketing — Farms that direct market are expected to have a web presence, but farmers only have a limited amount of time for sitting at the computer. Former farmer and current web designer Simon Huntley will explain some of the most important tools to use for your website and social media, and help you focus your energy on what will work best for you. Simon Huntley, Small Farm Central (PA). To be repeated. H, L.

Raising Farm Animals Right — As producers we all try to treat our animals well, and increasingly, customers expect it of us. The former Director of Animal Wellbeing at Heifer International will review six primary areas of importance for livestock producers to focus on regardless of species: animal nutrition, animal reproduction, animal health, animal husbandry, enhancing the environment, and humane slaughter. Learn tips for better practices, and for how to communicate what you do to consumers. Terry Wollen, Global Health Fellows Program (DC). L.

Urban Agriculture: Building Community Through Food — Urban Patchwork is using a fresh approach to establishing urban farms in Austin, TX. They help organize cooperative, neighborhood-based food networks using a patchwork of backyards for production. In New Orleans, the Backyard Gardeners Network is revitalizing and strengthening the Lower Ninth Ward by reconnecting neighbors in community gardens. The young leaders of each of these organizations will discuss how they build community through food production, and offer advice for other urban agriculture efforts. Paige Hill, Urban Patchwork Neighborhood Farms (TX), and Jenga Mwendo, Backyard Gardeners Network (LA). H, C.

Concurrent Sessions
State Networking Sessions
5:30 p.m. – 7:00 p.m.

Gather with those working for sustainable agriculture and community food systems in your state to share what’s happening and learn about opportunities for involvement. We’ll provide a room and a facilitator for each of the 13 Southern states. You make the discussion useful.

Saturday, January 21, 2012

Breakfast Buffet For Purchase
6:30 a.m. – 7:30 a.m.

Starting at 6:30 a.m., a breakfast buffet will be available for purchase outside the Wally Allen Ballroom. Please plan to bring your breakfast into the ballroom to learn about the important work Deputy Secretary Merrigan is doing at USDA.

Breakfast Talk with USDA Deputy Secretary Kathleen Merrigan
7:30 a.m. – 8:30 a.m.

Long-time sustainable agriculture advocate Kathleen Merrigan manages USDA’s Know Your Farmer, Know Your Food initiative, which emphasizes the need for a fundamental and critical reconnection between producers and consumers while revitalizing rural economies by supporting local and regional food systems in rural America. A question and answer period will take place after her presentation. Don’t miss this opportunity to join the discussion.

Trade Show Open
8:00 a.m. – 6:00 p.m.

Silent Auction Open
8:00 a.m. – 4:00 p.m.

The terrific selection of auction items and the generosity of donors and bidders make this an exciting event every year. This fun event helps raise funds to support the critical work of Southern SAWG. Donations and high bids are greatly appreciated!

Concurrent Sessions
Information Exchange
8:30 a.m. – 10:00 a.m.

These facilitated group discussions provide you the opportunity to exchange ideas and information with your peers from around the region. Come prepared to share your experiences and to ask and answer questions. The topics for the 13 information exchange sessions this year are:

High Tunnel Production: Comparing Systems — Fixed vs. moveable. High dollar packages vs. low-cost home-made. What are the advantages and disadvantages of each? What are some of the challenges and how do you address them? Mengmeng Gu, Texas A&M University (TX), facilitator. H.

Managing a CSA — What are your biggest challenges in managing a CSA? Share your solutions, tips and innovations. Katie Pitre, Tecolote Farm (TX), facilitator. H, L, C.

Farming with Low Water Usage — Share your practical tips for reducing water usage, such as crop selection, spacing of plants, how to wet a raised bed, etc. Nelson Daniels, Prairie View A&M (TX), facilitator. H.

Seed Sources and Seedsaving — Share information on sources for seeds and discuss tips for seed saving techniques. Get connected with seed-saving networks. Ira Wallace, Southern Exposure Seed Exchange (VA), facilitator. H.

Pastured Poultry: Problem Solving — What are your biggest challenges: feed, housing, predator control, processing, others? Compare systems. Share your solutions, tips and innovations. Terrell Spencer, NCAT (AR), facilitator. L.

Livestock Breeds — What are the key considerations for livestock breeds with pasture-based systems? Which breeds are best suited for your conditions? Share your observations and compare notes. Chuck Harrod, Heifer International Ranch (AR), facilitator. L.

Using Mobile Devices to Help You Farm — Interested in using mobile devices to do research, connect to markets and customers, purchase supplies, capture farm records, etc. Share tips and ideas. Severine von Tscharner Fleming, Greenhorns (NY), facilitator. H, L.

Urban Gardening — How do you build community and provide education through community and school gardens? Discuss challenges, such as funding, and share innovations for success. Emily English, Delta Garden Study (AR), facilitator. C.

Food Hubs — What are the most pressing challenges facing groups that are aggregating and distributing good food? Pricing, distribution, working in rural areas, others? Share your solutions and innovations. Anthony Flaccavento, Rural Scale (VA), facilitator. H, L, C.

On-line Farmers Markets — What is working and what isn’t? Compare how to organize, what software to use, rules and regulations, marketing, tips for running them smoothly, etc. Eric Wagoner, locallygrown.net (GA), facilitator. H, L, C.

Starting and Raising a Family While Farming — How do you balance the demands of family and farm? How can your family benefit from your vocation? Brian Gotreaux, Gotreaux Family Farms (LA), facilitator. H, L.

People of Color in the Movement — How can more People of Color become involved in the sustainable agriculture and community food movements? What are the needs of People of Color? Are our organizations and the movement meeting those needs? What work should be done? Hollis Watkins, Southern ECHO, facilitator. H, L, C, P.

2012 Farm Bill Learning Session/Dialogue — How do legislators make decisions on food and agriculture issues? How do other issues such as economic development, health and wellness, and the environment come into play? How can knowledgeable constituents best interact with federal policy-makers? (Senator Mark Pryor – AR has been invited to participate.) Lydia Villanueva, C.A.S.A. del Llano (TX), facilitator. H, L, C, P.

Concurrent Sessions
10:30 a.m. – Noon

Our Story: Working To Sustain Farmers in South Texas — Since starting a small garden in 2004, Diana and Saul Padilla have expanded to three acres of intensive organic production, marketing through a CSA and two farmers markets. They’ve also added poultry, eggs, rabbits and goats. The Texas-Mexico Border Coalition (TMOC) provides services and training to hundreds of farmers and ranchers like the Padillas. Hear both of their stories; how individuals are forging new farm enterprises, and how TMOC helps them become sustainable. Diana & Saul Padilla, Yahweh’s All Natural Farm & Garden (TX), and Omar Garza, Texas-Mexico Border Coalition (TX). H, L, C, P.

Effective Weed Management Without Herbicides — This session will cover several key steps toward effective organic weed management, based on agro-ecological and integrated management principles, farmer experience, and recent research in biological and cultural weed control. There will be time for open discussion, so bring your weed questions to share! Mark Schonbeck, Virginia Association for Biological Farming (VA), and Herbie Cottle, Cottle Organics (NC). H.

Maximize Your High Tunnel Production — Now that you have high tunnels on your farm, how do you use them effectively? How do you rotate crops to maintain fertility and lower disease pressures? How about timing the harvest of high profit crops to hit market windows? Long-time hoophouse growers will discuss some key considerations and give you tips on what crops to grow under cover and when to grow them. Paul & Alison Weidiger, Au Naturel Farm (KY). H.

Labor Lessons: Learning From Our Mistakes — Available labor for small farms runs the gamut from invested partners, paid employees, seasonal day help and apprentices, to unpaid family, friends and other volunteers. Hear from four farmers who have tried many labor arrangements. They will describe some of their mistakes and give you tips for making sure you don’t repeat them. Alex Hitt, Peregrine Farm (NC); Hana Newcomb, Potomac Vegetable Farms (VA); Ester Doolittle Jr., D & S Produce (AR); and Chuck Crimmins, Heifer International Ranch (AR). H, L.

Moving Towards Systems of Success with Poultry, Eggs and Livestock — Young farmers Cody Hopkins and Andrea Todt have quickly become established producers in the local food community of Central Arkansas. They raise diversified livestock on pasture; selling chickens, turkeys, ducks, eggs, beef and pork through the Argenta Farmers Market, to restaurants, and through an online market. Hear about the systems they are developing for production, marketing and the business of running their farm. Cody Hopkins and Andrea Todt, Falling Sky Farm (AR). L, C.

Teaching Youth & Feeding the Community — The South Plains Food Bank in Lubbock, TX uses a 5.5-acre, chemical-free, urban farm as a setting to teach life skills and job skills to underserved teens through their Growing Recruits for Urban Business (GRUB) program. They raise fresh produce for the food bank, manage a 100-member CSA and create value-added products. Besides training in all aspects of garden planning, production, harvesting and marketing, the youth also receive nutrition education. Hear from the farm manager and two youth. Deborah Cline, Krista Sanders, and Kozanna Bacio, South Plains Food Bank (TX). H, C.

Lunch On Your Own
Noon-1:30 p.m.

Concurrent Sessions
1:30 p.m. – 3:00 p.m.

Our Story: Transplanting the Cultural Roots of Farming to America — Thousands of Hmong farmers have settled in Arkansas and other rural areas of the U.S. after leaving Laos in the 1970s. Today there are nearly 20 Hmong families producing and selling a wide variety of seasonal vegetables for the Fayetteville Farmers’ Market. Members of this community will discuss the traditions of farming among the Hmong, and how they have adapted in America. Paul Kong & Vicky Soung, Hua Lor, and Tou Lee, Fayetteville Farmers Market (AR). H, C.

Sustainable Potato Production — Learn potato tips from a long-time organic grower. This session will cover growing techniques such as timing of plantings, pest and disease management, and fertility and weed management; as well as the best varieties for direct marketing considering profitability and customer appeal. Rusty Nuffer, Armstead Mountain Farm (AR) and Relinda Walker, Walker Organic Farms (GA). H.

Planning the Planting of Cover Crops and Cash Crops — This session will help you understand how to develop a crop rotation plan that includes cover crops and market crops. It will include information on the value of specific cover crops as well as the value of sequencing crops to enhance soil fertility and suppress insect and weed pressures. Organic grower Daniel Parson will use examples from his farming in South Carolina and Georgia to help you understand how to make better cropping decisions for your farm. Daniel Parson, Parson Produce (SC). H.

Thinking of Starting a CSA? — Community Supported Agriculture (CSA) can be an attractive marketing option, but it takes much more than the ability to produce good food to do it well. Katie Pitre, who has been running a CSA on her farm since 1994, will help you assess whether this marketing model is right for you — even if you already have a CSA. She will also cover types of CSA designs, basic operating considerations, and start-up tips for success. Katie Pitre, Tecolote Farm (TX). H, L, C.

Healthy Soils, Healthy Pastures, Healthy Animals, Part 1 — Two long-time livestock graziers will present a systems approach to improving both pastures and livestock productivity, emphasizing the connections between them. In part 1 they will discuss the assessment of natural resources (including soil fertility, pasture composition and condition) and how management of those resources impact livestock health and productivity. Their presentation will focus on the science plus practical approaches to grazing management using experiences from their own farms. Ann Wells, Kerr Center for Sustainable Agriculture and Ozark Pasture Beef (AR), and Ron Morrow, Ozark Pasture Beef (AR). L.

How You Can Influence the 2012 Farm Bill — This session will provide an overview of some Farm Bill priorities for the sustainable food & agriculture communities, the status of legislation, and how to get engaged. Udi Lazimy, Organic Farming Research Foundation (CA), and Sarah Hackney, National Sustainable Agriculture Coalition (DC). H, L, C, P.

Silent Auction Final Bidding
3:00 p.m. – 4:00 p.m.

Concurrent Sessions
4:00 p.m. – 5:30 p.m.

Our Story: Creating a Symbiotic Cycle of Fish and Fowl, Plants and Animals — The Gotreaux family raises tilapia in above-ground tanks, and use the nutrient-rich waste from the fish to feed their soil and vegetable crops. They also produce grass-fed beef, lambs, poultry and eggs on their 28-acre farm in south central Louisiana. Hear about their production and processing systems, and how they market “nutrient-dense” foods at the Lafayette Farmers Market and on their farm. Brian & Dawn Gotreaux, Gotreaux Family Farms (LA). H, L, C.

Produce and Sell Great Onions and Garlic — Two long-time organic growers will cover production techniques such as variety selection, timing of plantings, pest and disease management, fertility and weed management, harvesting, storage and marketing for both of these crops. Value-added ideas will be discussed and garlic braiding will be demonstrated. Relinda Walker, Walker Organic Farms (GA), and Mark Cain, Dripping Springs Gardens (AR). H.

Plasticulture for Sustainable Vegetable Production — Learn about some of the best practices, benefits and challenges of using plastic for organic and sustainable production. We will also discuss how to reduce costs and reduce waste. Farmers and a staff member will present on their farm experience with the highly successful Plasticulture Program run by the Oklahoma Department of Agriculture. Rochelle King, The Garden Spot (OK); Michael Appel & Emily Oakley, Three Springs Farm (OK); and Micah Anderson, Oklahoma Department of Agriculture (OK). H, P.

Business Practices for Successful Family Farms — Production and marketing are only two thirds of the formula for a successful market farm. You also need good business practices. This session will give you an overview of some of the key elements — such as budgeting, cash flow management, financing, labor practices, retirement accounts, health care, and tax considerations — and direct you to resources for more in-depth information. Bill Fox, Arkansas Small Business & Technology Development Center (AR). H, L.

Filling Your Customer’s Basket — When you already have a loyal customer base, how can you sell them more products to increase your sales and support other local growers? Many farmers are broadening their product supply by purchasing from other growers. Plus some community entrepreneurs are marketing for groups of farmers through subscription or CSA-type arrangements to offer a full line of locally grown products. Hear from a farmer and a retired farmer who are doing this. They will describe some of the challenges and give you several ideas for success. Hana Newcomb, Potomac Vegetable Farms (VA), and Peggy Sechrist, Earth DiVine Food Coop (TX). H, L, C.

Healthy Soils, Healthy Pastures, Healthy Animals, Part 2 — Two long-time livestock graziers will present a systems approach to improving both pastures and livestock productivity, emphasizing the connections between them. In part two they will discuss their approach to the production and marketing of grass-fed beef and lamb. Learn how they evaluate the quality of their products and how grazing systems impact that quality. Their presentation will focus on managing all your resources for essentially selling “grass.” Ann Wells, Kerr Center for Sustainable Agriculture and Ozark Pasture Beef (AR), and Ron Morrow, Ozark Pasture Beef (AR). L.

Community Organizing for Food System Change — Whether you’re looking to start a farmers’ market, create tax and zoning incentives to bring supermarkets to food deserts, or engage young people in the food system, community organizing skills will serve you well. This interactive workshop will explore the roots of organizing (unions, civil rights) and creative methods for messaging (music, storytelling). We’ll include examples from what is happening on the ground in Nashville around food access, youth programming, community gardens, and much more! Miriam Leibowitz and Jason Patterson, Community Food Advocates (TN). C, P.

Silent Auction Payments
Music and Cash Bar
5:30 p.m. - 6:30 p.m.

Taste of Arkansas Dinner
6:30 p.m. – 8:30 p.m.

Always a highlight of the weekend, food produced by sustainable and organic farmers in Arkansas will be featured at this plated dinner Saturday evening at the close of the conference. Come enjoy the fellowship and good food with your peers. No better way to start off the new season! Each general conference registration includes a ticket for the Taste of Arkansas Dinner. (ticket required)

Conference Concludes