2018 Friday Workshop Sessions

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We Are Powerful: Food Justice & The Prison Industrial Complex

Ending racism in the food system is linked to ending racism in the prison system. We will uncover the links between food & prisons. We will highlight food justice organizations that partake in to dismantling injustices and provide tools to move toward racial justice in the food system & prison system. Roselyne Douge-Charles: Has a passion for justice, food justice, anti-racism spirituality, with a womanist touch.

Vegan 101 – Transitioning to a Whole Foods Pant Based Diet

Learn the basics of a whole foods, plant-based diet and how to make quick and easy recipes everyone will enjoy. Questions such as where to get protein, calcium and iron, stocking your vegan pantry, food substitutions, and shopping on a budget will be addressed. Mary Lawrence: Vegan wellness educator, author, trustee of the American Vegan Society, owner of Well on Wheels.

Biodynamic Principles & Practices

The deep principles and innovative practices of biodynamic agriculture can be used by anyone wanting to enhance the health and vitality of their soil, seeds and food. We will explore the unique and practical application of biodynamics towards growing the most nutrient-dense and vibrant food possible. Anthony Mecca, Biodynamic farmer at Great Song Farm and Farmer Training Coordinator for the Biodynamic Association. Karisa Centanni, Biodynamic gardener and orchardist, experiential educator, and Development Director for the Biodynamic Association

Sales Strategy for Dried Fruit & Vegetables in Kenya

A description of my recent Farmer 2 Farmer work in Kenya as a project consultant. Sweet N Dried is a brand developed in Chuka Kenya featuring 100% dried fruit, dried vegetables and flours. Leonard Pollara: Traveling six continents as a consultant and IOIA certified inspector having begun farming in 1972.

Soapmaking 101 – Part 1

Learn about how soap is made. Explore different carrier oils, essential oils, and other soap ingredients, along with safety guidelines for working with lye and the value of using natural ingredients, in contrast to the chemical additives in commercial soap products. We will start a fresh batch of soap using the traditional cold process method. Melissa Probst: NOFA Enthusiast and Soapmaker, Sweet Suds.

Community Food Systems Metrics: Telling the Story of Impact

Join for a discussion on the research of community food system impact metrics and a platform for sharing stories, making capturing and sharing impact easier. Daniel Ross: Community food systems social entrepreneur and professor. Catherine Sands: Professor of Food Systems at UMass Stockbridge, MPP UMass, Principal of Fertile Ground LLC.

Changing the Climate: The Role of the U.S. Industrial Food System

As major contributors of greenhouse gases, industrial food production and distribution play significant roles in climate change. This multimedia workshop will discuss those roles and how organic regenerative practices can mitigate climate change. Learn what is needed and what you can do. Ed Stockman: Biologist, 4th generation farmer, organic farmer (45 yrs.) and cofounder of Regeneration Massachusetts

Solar Energy for Your Farm: Navigating the MA SMART Program

This workshop provides an overview of solar energy options for Massachusetts farms. We will focus on the Solar Massachusetts Renewable Target (SMART) program, which regulates incentives associated with new solar photovoltaics (PV) development. We will cover program basics, legal and financial issues, and “dual-use” co-location of agriculture and solar PV. River Strong: Associate Director of UMass Clean Energy Extension, with a background in clean energy consulting. Zara Dowling: Research assistant UMass Clean Energy Extension, ecologist.

Community Kitchen Freezing & Vacuum Packing to Increase Farm Profits

See and taste the product possibilities of using frozen and vacuum packed local foods to create Freezer Meal Kits and HEAT&EAT products that address the farm challenges and health needs of today: soups, stir fry meals, fruit sauces, veggie burgers, cooked whole grain cereal, quick breads and more. Anna Dawson, Teacher of community kitchen cooks to freeze and vak-pak local foods for Freezer Meal Kits.

Making Wild Sodas

Learn how to make your own fermented sodas using only raw honey, water, and herbs and fruit! This method is an easy and effective way to preserve summer bounty using local ingredients. We’ll cover the method step-by-step and also discuss the abundant options for including medicinal herbs, making sodas that are both delicious and healthy. Jade Alicandro Mace: Community and Clinical Herbalist at Milk & Honey Herbs.

On-Farm Plant Breeding

There is a great need to adapt and create plant varieties for organic agriculture in the Northeast. A movement is growing for farmers to reclaim their roles as participants in the plant breeding process. This workshop will explain why, and cover basics on varietal selection and breeding of new varieties within your farm or garden. Bill Braun: Farmer at Ivory Silo Farm; executive director of Freed Seed Federation. Hannah Traggis: Senior horticulturalist and educator at Massachusetts Horticultural Society.

Farming on Indian Land

The transition from garden to farm was a major shift in land use for the people of the Americas. Widely considered the first environmentalists, how does today’s organic farming movement honor and learn from indigenous relationships with the land without exploiting the culture of the people who are a part of it? Hartman Deetz: Wampanoag, his work focuses on sustaining culturally distinct communities through food economics and education.

Tour of the Hampshire College Farm

As one of the oldest and largest farms at a liberal-arts college, the Hampshire College Farm is a leader in the campus farm movement. We’ll tour the fields and facilities of our vegetable CSA and pasture-raised livestock program, including our recent sustainable energy initiatives such as electric tractors, new vegetable storage and solar panels. Nancy Hanson: Director of Hampshire College Farm Program.

Types of Compost: Quality, Testing & Organics

From material that is questionably labeled as compost to the high standards required to be met for the National Organics Program, come learn about the different types of compost, the various levels of quality associated, different testing involved, and labeling. Will include a hands on experience with various composts complete with testing results. Adam Jankauskas: Founder of City Compost, works to create more soil for growing healthy fresh food.

Planting a Chef’s Kitchen Garden

Learn the secrets of a chef’s garden, what to plant, how to make the most of limited space, and how to prepare your soil for maximum production. This class will share tips on choosing which fruits, vegetables, culinary and medicinal herbs, and edible flowers offer the most versatility in the kitchen and require the least amount of work. Mary Lawrence: Cookbook author, vegan chef, cooking instructor, and wellness educator with Well on Wheels.

Field to Table: Cooking with Ancient and Heirloom Grains

Ancient and heirloom grains varieties are making a welcome comeback, but how do we incorporate them gracefully into our daily breakfast lunch and dinner? Learn about the history of these grains and how to highlight their unique properties in soups, salads, porridges, entrees, and baked goods. Ben Lester: Curates three local CSA’s: Heritage Grains, Rice Share, and The Farmer’s Pantry handcrafted preserves.

Keeping Sheep Organically

Basics of keeping sheep organically in the northeast. We will cover the fundamentals of caring, feeding, housing, parasite and predator control using organic methods. Kim Mastrianni: Raising sheep organically in NH.

Starting A Goat Dairy

A framework of considerations necessary to address when planning on starting a goat dairy. Some pros and cons and how to apply decision trees to gain success at goat dairying. Leonard Pollara: Traveling six continents as a consultant and IOIA certified inspector having begun farming in 1972.

Soapmaking 101 – Part 2

Join in making a batch of soap, using the traditional cold process method. Continue working with carrier oils, lye and other ingredients prepared during Part 1. Learn about blending, pouring, cutting, and curing. Everyone will be invited to take some soap, with instructions for cutting and curing at home. Melissa Probst: NOFA Enthusiast and Soapmaker, Sweet Suds.

Regenerative Art: Design Inspired by Regenerative Agriculture

This workshop will explore how the principles of regenerative agriculture can be applied to artistic design in farm settings. The group will have an opportunity to discuss the cultural and financial value of art in agriculture, and how regenerative art could be incorporated in farm-based public programming. Brian Soliwoda: Co-founder of Salt Tree Art, an artistic collective inspired by regenerative agriculture.

Teaching About Food & Gardening In Corrections

In this workshop participants will develop a basic understanding of the incarceration system in the United States, the logistics of running a food production program in a jail, the structures that a jail garden teacher navigates, the importance of trauma informed care and the mutual benefits gained by incarcerated participants and instructors. Tony Hall, Garden Program Coordinator at Franklin County House of Corrections, and owns MA Artisan Foods. Angela Roell, Teaches at University of Massachusetts and Franklin County House of Corrections, owns Yard Birds Farm.

Fourth Annual Northeast Gathering on Domestic Fair Trade

At this summer’s Free Open Meeting,  NOFA’s Domestic Fair Trade Committee, invites activists from the Northeast Region who are engaged in projects and organizing efforts that come under the broad heading of Domestic Fair Trade to come together to share our work and ideas and to discuss possible collaboration for the immediate future.