SATURDAY, Feb. 9
Track 1: Soil Health
Building Soil to Save Money
Russell Hendrick, JHR Grain Farms
Conventional growers can save money and increase yields by focusing on soil health and building soil organic matter.
Cover Crop Rainfall Simulator
Dan Wallace, GA USDA
This demonstration shows in real time how cover crops, no till operations, tillage, and grazing impact your soil health.
Nitrogen Availability in Organic Onions
Juan Carlos Diaz, UGA
This workshop will focus on the nitrogen available from certified organic fertilizers and cover crops and will include hands-on instruction for the latest nitrogen tools, fertilizer calculations, and practical farmer advice.
Organic Inputs for Soil Health
Chris Jackson, Jenny Jack Son Farm; Maxwell Davenport, Martin’s Garden
Healthy crops start with healthy, teeming soil. You will be inspired to focus on the first building block of a productive farm. The living dirt that feeds your crops.
Track 2: Better Business
On-Farm Health and Wellness Stress Management
Jennifer Dunn, Georgia Dept. of Behavioral Health and Developmental Disabilities
On an average day, farmers work in one off the most stressful and uncertain industries in the U.S. And when you add acute events, such as natural disasters, you have a recipe for disaster. Come learn some top techniques for coping with stress, and what other, more long-term resources exist for all farmers working to grow healthy and nurturing foods.
Lean Business Management
Ben Hartman, Clay Bottom Farm
Learn to manage your farm’s business to minimize waste and increase efficiencies.
Chewing the Fat of Record Keeping
Shelley Rogers, Lean Bean Productions; Marty Mesh, Florida Organic Growers; Nicholas Donck, Crystal Organic Farms; Jonathan Yoder, Jaconda Farms
Description coming soon.
Track 3: Diversified Production
Cutting Edge Tools
Ben Hartman, Clay Bottom Farm
Develop the tools needed to ascertain if your farm is experiencing a profitable year and how to keep your business in the black!
High Tunnel Pest Exclusion and Trap Crops
Dr. Ayanava Majumdar, Auburn University
Conference favorite Ayanava Majumdar brings back his entertaining and effective knowledge about the latest tools to take on the worst bugs in your fields.
The Lean Farm Production Tips
Ben Hartman, Clay Bottom Farm
How to set up and improve your farm operation to maximize value and profits with minimal waste.
Plasticulture and Vegetable Operations
Dr. Juan Carlos-Diaz, UGA
UGA Tifton researcher Juan Carlos-Diaz shares his latest research on maximizing organic production
using plasticulture and solarization.
Track 4: Organic Livestock & Poultry
Organic Livestock Standards
Ivan Minks, Thousand Hills Cattle Ranch; Michael Wall, Georgia Organics
Learn about the National Organic Program standards for beef and dairy operations.
Emerging Trends: Small Ruminants and Organic Milk
Niki Whitley, Fort Valley State University; Gerry Cohn and Holly Parr, Organic Valley Coop
Small ruminants and organic milk ranches aren’t dominating the landscape of Georgia agriculture, yet. But there are more and more such operations coming online each year. Interested in what’s around the bend in organic and sustainable ranching? Come check out this session.
Jon Jackson, STAG Vets; Jenni Harris, White Oak Pastures; Brandon Chonko, Grass Roots Farm
You asked for a superstar panel of livestock producers in Georgia and you got it! These folks have been there, and done that. Come prepared to hear the good, the bad, and the truth about making it as a livestock rancher in Georgia.
The Road to Organic Livestock Certification
Ivan Minks, Thousand Hills Cattle Ranch
Come hear the how and the why Minks chose the path of the National Organic Program and organic livestock certification. Minks will answer the crucial question, What is needed to bring Georgia Grown organic livestock to the market place? Learn how Minks was able to accomplish just that.
Track 1: Farm to School
Shake it Up in the Kitchen: Part 1
Chef Andy Andersen, Helms College; Chef Kimberly Della Donna, Georgia Organics
Learn how to incorporate more fresh, local produce into your school meals program by slicing and dicing with two chefs. Helms College Chef Andy Anderson and Georgia Organics Director of Farm to School Kimberly Della Donna will lead Part one of two hands on sessions for school nutrition professionals and Farm to School enthusiasts. In the first session, participants will practice the basic knife and culinary skills needed to support incorporating more fresh, local produce into school meals programs and beyond. Together we’ll chop, slice, dice and prepare products to taste test in “Shake It Up” Part 2.
Shake it Up in the Kitchen: Part 2
Laura Tanase and Ann Hamner, Georgia Department of Education
GaDOE Farm to School Coordinator Laura Tanase and Junior Iron Chef Team Leader Ann Hamner continue “shaking up” school food with promotions, taste tests, and flavor profiles in part two of this hands on workshop. Participants will practice using student engagement strategies including irresistible marketing techniques, tempting taste tests, tantalizing flavor profiles and enticing garnishes. School nutrition professionals and educators will leave with ideas and skills to enhance their cafeteria and nutrition education programs.
Protecting Pollinators with Kids
Becky Griffin, UGA Cooperative Extension
Learn to lead students in exploring the role of beneficial insects in the school garden and championing native species. Explore beneficial insects and their role in the ecosystem of the school garden. Attendees will learn how to work with students to champion our native insects through creating attractive habitats and organic pest management techniques. Resources for educators will also be discussed.
Kickin’ it with Kale: Incorporating Cooking into the Curriculum
Brooke Lewis-Slamkova, Barrow County Schools
High School teacher and farmer Brooke Lewis-Slamkova will share how your school can incorporate Farm to School resources into curriculum. Using everything from knife skills to nutritional components of kale, students become actively engaged with their food and their farmers. Using Georgia Organics “Kickin’ It With Kale” theme, teachers will experience October Farm to School Month lessons from the students perspective and try new recipes that they can utilize in their classro
Track 2: Georgia Food Oasis
Geography of Georgia’s Agriculture
Donn Cooper, Cooper Ag Services
Any booster will tell you that Georgia agriculture is blessed to lead the country in the five “P’s” of farming: poultry, peanuts, pecans, pines, and peaches. These are statistical facts, but they do not tell the deeper story of the moral debates and intellectual controversies that revolve around farming today. In this presentation, we take the long view of how farming has evolved in Georgia since its founding and spotlight the prevailing geological, technological, and social conditions that have significantly affected where, what, and how Georgia farms today.
The People’s Farmers Market: Atlanta’s Fresh MARTA Markets, a Collaborative Transit-Oriented Food Access Solution
J. Olu Baiyewu, Organix Matters & Food Well Alliance; Tami Boyd, Atlanta Community Food Bank; Hilary King, Community Farmer’s Markets
How do you create a farmers market that is continuously in tune with the customers it serves? How do we pay for this? This interactive session will provide an existential look of this model, exploring various partners and inputs as well as discussing replicability and long-term sustainability.
Brad Barnes, Bibb City Urban Orchard; David Young, Sibley Soilworks; Abiodun Henderson, The Come Up Project
This Ignite-style session will host past Potluck + Pitch winners Bib City Urban Orchard, Sibley Soilworks, and The Come Up Project. Learn how these projects started and how they’re transforming their communities.
Enriched Urban Fabric: Atlanta Grows-A-Lot
Mario Cambardello and Elizabeth Beak, City of Atlanta; Maurice Small, Groundwork ATL
Aglanta wants residents to adopt vacant public land for urban and market gardens. This session will be led by City of Atlanta staff and partners who design and manage the Atlanta Grows-A-Lot program.
Track 3: Food is Medicine
Family, Food, and Farming: Promoting Healthy Diet and Behaviors in Children
Ruby Thomas, M.D., Morehouse Healthcare; Elijah Lee aka Chef Zu, Kings Apron
Learn how you can raise healthy eaters and cook with kids using local organic veggies. Dr. Thomas will discuss how farming and nutrition go hand-in-hand to enhance nutrition and promote healthy habits in children and families. She will be joined by Atlanta’s favorite vegan chef, Chef Zu, to demonstrate how to prepare child-friendly, healthy snacks that the whole family will love.
Fermentation and Happy Microbes
Lori Freeman, Land to Hand
This session will cover the use of whey as a starter culture, tools needed for fermenting, making traditional sauerkraut, and fermenting beverages. Learn how lacto-fermented foods, such as sauerkraut and fermented beverages help maintain a healthy gut and provide beneficial bacteria to the intestinal tract and helps to keep us healthy.
Angela Hagen, Terra Chula Plantation
Think outside the spice box and discover how to use fresh herbs and spice to amp up the flavor of everyday dishes. Parsley, sage, rosemary, thyme… All come in little red and white boxes right? Well, they don’t always have to: How to use fresh herbs and spices to amp up the flavor of everyday dishes, and take them outside the (red and white) box.
Prevention Through Food
Carolyn Johnson, Barnes Healthcare; Richard Van Hook, Lowndes County Schools
Health Coach Carolyn Johnson shares tips and tricks for achieving balance in your life with healthy, seasonal foods. Carolyn and Chef Richard Van Hook will make healthy habits come alive with tastings of healthy substitutions of popular items.
Track 4: Traditions
Mushroom Cultivation for Everyone
Tradd Cotter, Mushroom Mountain
Learn four easy mushroom cultivation methods that have the potential for high-yielding, low-tech operations at home or on the farm. Tradd Cotter discusses cultivating mushrooms on logs, stumps, wood chips, composts, spent coffee grounds, paper, and cardboard. Learning these four techniques opens the door to being able to cultivate dozens of edible and medicinal species with little or no startup costs or expensive equipment.
Wendy and Gary Gaskins, Bee-lieve Apiaries
Wendy and Gary Gaskins of Bee-lieve Apiaries share their extensive knowledge and passion for beekeeping in this session. Participants will learn the basics of beekeeping. Topics covered include the importance of honeybees, how to keep and tend to bees the old fashioned, natural way, and the best places to get your honeybees.
Sundiata Ameh-El, Compost Community; Holley Herman, Turkey Hill Farm
Composting methods for everyone from backyard gardeners to small farmers with a focus on hot composting and vermiculture. Everyone is welcome–beginner and advanced, backyard, community garden, and farm composters.
Storytelling: How-to for Visual Storytelling – Tips and Fundamentals
Jeff Romig, Georgia Organics
Everything we do yields a story that we can tell to inspire, expand, and create impact. By understanding how to identify, capture, and share those stories, we position ourselves to be successful in our work and our lives. At the end of this session, you’ll have to fundamentals needed to share your own stories in a compelling fashion.