Note: Workshops are subject to change.
Kitchen Knife Skills
Gena Berry, Culinary Works
Sharpen your knife skills in this hands-on class that teaches the inside secrets to perfecting your slice, dice and julienne. Class topics also include selecting the correct knife for the task at hand, caring properly for your knives, and choosing cutting boards that are most suitable for your personal needs. We will have knives available for your use, but you are welcome to bring your favorite knife with you and learn these techniques using your own tools. Class limited to 26 participants.
Collaborative Meeting Design Training (COS) for the Organic Food Movement
Dr. Joanne Chu, The Collaborative Operating System
Building effective community organizations requires organizations and leaders to collaborate within, between and among each other. Best organizational collaborative practices encourage all voices to be heard. Because much of our work occurs within meetings, this session will introduce participants to a shared approach to creating more effective meeting design to maximize your productivity in meetings.
More Than an Apple a Day
Dr. Joan Fischer, University of Georgia; Dr. Neil Cooper, Kaiser Permanente; Chef Demo with Chef Julia LeRoy
How can we make healthy eating choices when nutrition science is so confusing and contradictory? Hear about the health benefits of making fresh vegetables, fruits, and whole grains the foundation of your diet– not just the side dishes. Then, enjoy delicious chef-prepared tastings and walk away with creative ideas for incorporating more fresh foods into your daily routine.
Note: This session is approved for 1.5 hrs of Continuing Education Credits for Registered Dietitians
Working Across Differences: Inclusive Leadership for Community Organizers
Mattice Haynes, The Art of Community
Are you sensing the increasing complexity of engaging diverse community members? Inclusive leadership is critical for “getting unstuck” and achieving results. Learn tools and practices for connecting with community members to strengthen community building skills to address complex challenges.
Dr. Steve Fountain and Tasha Alison, Icebox Ministries
In this workshop, you’ll find out what microbiota and microbiomes are, where they come from, and how we interact with them in ways that affect our health and even our behavior. Learn the fascinating history of our relationships with microbes, and see how our understanding of their roles in our diets, in our health, and in disease has developed. You’ll taste delicious probiotic samplings, and discover traditional and contemporary fermentation processes and ways that you can encourage health and wellness for yourself and others by making mindful choices that encourage microbial abundance and diversity.
Getting the Most from Cover Crops
Julia Gaskin, University of Georgia; Daniel Parson, Oxford Farm at Emory University
Cover crops provide many benefits and to obtain those benefits you need to make the right cover crop choices and know how to manage them. Learn how to choose the right cover crops for your farm’s goals, understand cover-crop mixtures, and cover crop management from hand-managed to tractor scale. Participants will be given vegetable production-rotation scenarios and will choose the cover crops that would be important to meet the goals for that rotation. The workshop will conclude with a discussion regarding these not only these choices but also potential alternatives.
SPIN-Farming: How It Works and What You Can Achieve
Lee McBride, SPIN Farming
SPIN-Farming is a system that teaches you how to start a business making farm-sized income from garden-sized plots, using a profit-driven production system that provides everything you need to set up and start producing income fast. SPIN provides a business concept, crop planning, financial benchmarks, pricing scheme and marketing options. Leave understanding how you can break into the billion dollar local food scene without betting the farm.
Cool Season Vegetables Under High Tunnels and Best Practices
Dr. Suzanne O’Connell, University of Georgia; Nicolas Donck, Crystal Organics Farm; Cory Mosser, Natural Born Tillers
Come learn from the state of Georgia’s foremost experts on getting the most productivity from your high tunnels during cool seasons for lettuce, broccoli, and many other crops. Extend your season, learn which lettuce varieties are best suited for controlled environments, and how small tweaks can maximize your lettuce yields. You’ll also hear about what mistakes to avoid, and which type of high tunnel design is best for our climate.
Whole Farm Planning
Alex Hitt, Peregrine Farms
What’s worse: a field of beautiful crops with no place to go, a half-empty CSA box, or the trip home after farmers market with a truck full of vegetables? In this workshop, one of the most distinguished farmers in the country will provide the most important lesson for any farmer – proper crop planning. Learn the tricks of good succession planting, infrastructure development, soil management, rotations, crop planning, and volume estimates for typical markets from 2006 Patrick Madden Award for Sustainable Agriculture for his work exploring ways to make agriculture more profitable and environmentally sound.
Mythbusting: What Organic Agriculture is Really About
Marty Mesh, Florida Organic Growers; Michael Wall and Tenisio Seanima, Georgia Organics
Florida Organic Growers and Georgia Organics team up to give producers and consumers the deep dive on the myths and truths of that perpetually hyped and misunderstood USDA Certified Organic label. Plus, learn about the cultural practices, production techniques, materials and inputs, and other requirements allowed – and not allowed – under the National Organic Program.