Fourth generation farmer and keynote speaker, Joel Huesby, of Touchet, Washington, will share the story of Thundering Hooves. A diverse grass-based livestock farm, Thundering Hooves produces beef cattle, lamb, goats, pork, chickens and turkeys. The healthy, high quality meats are all slaughtered in a mobile abattoir and processed at their butcher shop. Learn how Joel's experiences in successful farm management, from animal production and processing to the direct marketing of products can give you new insight into the potential for this type of farming in Ohio.

If you have considered adding lettuce to your product mix, this is a good opportunity to hear from a certified organic grower who has been raising lettuce and salad mix since 1989. Rich Tomsu has grown over 100 varieties of lettuce over the years and has accumulated a wealth of experience. Rich will cover variety selection, planting options, weed and pest management, harvesting and post-harvest care. Planning for a sustained harvest throughout the year through succession planting and season extension will also be discussed.

Dr. Andrew J. Luft, a veterinarian specializing in organic dairy cows, will give an overview of organic dairy veterinary care and herd health as well as share a number of case studies to illustrate the treatment of dairy health problems. Known for his work in bovine holistic medicine, his more recent work has focused on dairy nutrition as well. There will be time for discussion and questions.

Producing energy, food, and fiber from the land will become the centerpiece of the post-petroleum economy, but if we are to preserve a safe and sane way of life, many other changes will be needed: redesign of our homes, towns, and countryside. Permaculture offers the tools and insights to help us respond creatively to change, and to secure a healthy future for our families and communities. To explore the potential for this rapidly expanding concept join Peter Bane for a discussion of how the ideals of permaculture will become realities. Publisher of Permaculture Activist magazine, the world's longest running journal for permanent culture, Peter has taught ecological design for 15 years in North and South America. He is Vice-President of the Association for Regenerative Culture, sponsoring permaculture trainings in Ohio, Indiana, and Virginia in 2008.

Parker Bosley, a food expert with experience both as a chef and as a retaurant owner, argues that the consumer really does know best. Current marketing approaches do not sufficiently take the desires of the end user into account. Parker will share his advice on how growers can produce, process, and present meat and poultry with emphasis on making the final product attractive and enticing to the end-user. A critical component of sustainability is financial stability, and an important part of financial success is better knowing your customer and their preferences. Plan to attend this workshop for advice and inspiration from one of Ohio's finest chefs.

Since 1976, Jim Crawford has owned and operated a 95 acre certified organic vegetable farm in south-central Pennsylvania. Nineteen years ago, in an effort to increase his marketing opportunities, Jim and others founded the Tuscarora Organic Growers Coop. By working together the growers provided their customers a diversity of crops and a level of service that no single farm could deliver. The coop has grown from seven growers in 1988 selling 1,500 cases of produce to over 25 growers today producing over 50,000 cases of produce annually. Join Jim for an illustrated history of the Tuscarora Organic Growers Coop, how they operate and what the necessary elements are that have led to their success.

Networking with other growers and working through problems cooperatively is a great opportunity for farmers to find solutions - learning from each other is what farmers do best! Ed Snavely, certified organic producer of grains and livestock, will lead an open discussion of any topic participants bring related to the production of sustainable and organic grains. If you have questions about the production or marketing of organic grains, come and get answers from producers who may be able to help. If you have experience growing organic grains, come to share your knowledge and experience.

Saving seeds from you home garden or truck patch may seem difficult, time consuming, or even risky. If you are not saving seeds, however, you are missing out on one of the most rewarding parts of raising a garden. Leah Smith has been an avid seed saver since working with the Poughkeepsie Farm Project City Seeds Program. Leah will introduce you to the nuts and bolts of saving seeds. Everthing from planning a garden for saving seeds, growing, harvesting and cleaning seeds, to drying and storing seeds will be discussed. Leah will also share ideas on the preservation of heirloom varieties with a focus on available resources and suppliers. Seed saving is an enjoyable and engaging part of the gardening season and a great opportunity to involve the family in another gardening activity.

Have you ever tasted a Golden Lace Wyandot, or a Jersey Black Giant? If not you may want to join Beth Elder and Kevin Malhame for a unique culinary experience. Together they will demonstrate how to properly cut a chicken into pieces and how to best dress a chicken. Beth is a poultry producer who raises chicken on pasture for direct market sales, and Kevin is a founder of the Northstar Cafe, in Columbus, Ohio. The Northstar Cafe emphasizes organic ingredients and has received rave reviews from customers and food critics alike. Kevin and Beth will share their unique perspectives on poultry preparation that will inform and inspire workshop participants.

As appealing as it may sound to seek an "organically suitable herbicide" there is only one approach that promises to diminish the impact of weeds on crops in the long run. A grower's only effective strategy is to develop a management system that reduces the invasibility of the field for weed species. Larry Phelan, a Professor of Entomology at the OARDC, will explore ways in which ecological principles may be applied to develop an integrated weed management program. Research results from field and greenhouse studies will be presented demonstrating how different weed species respond in different ways to manipulating soil nutrient ratios, soil C:N ratios, and crop planting densities.

Tomatoes are a symbol of summer and a mainstay of the garden. In this workshop, Joan Richmond shares a number of secrets for gardeners to get the most out of their tomato plants. Learn about common problems and what you can do about them, as well as how to build soil where your tomatoes will thrive. Joan will also discuss tomato varieties, methods to keep your plants upright, and other tips for a great harvest.

Marilou Suszko, a culinary instructor and author of Farms and Foods of Ohio: From Garden Gate to Dinner Plate, will lead this dynamic workshop. She will demonstrate the preparation of two of her favorite winter desserts using locally grown ingredients. Marilou's vast experience and infectious excitement make cooking, and learning about cooking, fun and entertaining. Come and join Marilou in an exciting and inspirational workshop that will have you asking for seconds.

Organic and sustainable growers can have a difficult time finding effective options for controlling pests and diseases. Fortunately, a crop's overall ability to resist insect and disease pressure can be positively influenced by fertility. A comprehensive nutrition program can produce plants with high nutrient density and confer on them the ability to resist insect and disease infestation. John Kempf, a professional consultant on soil fertility, plant health, and livestock nutrition, will lead a discussion about how growers can monitor plant health and quality in the field. John will explain how to detect nutrient imbalances and how they can be corrected to produce vigorous crops that are better able to tolerate environmental stress.

Annie and Jay Warmke will share their considerable experience in working with animals in this workshop that will focus on natural ways to maintain healthy pets and livestock. Annie and Jay will discuss how we can best help animals to help themselves. By providing proper nutrition and taking advantage of a host of natural remedies (from ingredients often found around the house or at the local health food store) animal caretakers will be better prepared to help their animals when illness strikes.

Sometimes described as "the lazy farmers crop", the sweet potato has a reputation as a low maintenance crop. This well deserved reputation is due to its amazing ability to thrive in poor soils. The sweet potato grows rapidly, quickly shading out weeds. It has few insect enemies, and can tolerate neglect better than most other crops. Melinda O'Briant has been growing sweet potatoes for ten years. She will share her ideas for starting sweet potatoes from slips, and techniques for making slips. Melinda will also cover digging, curing and storage of sweet potatoes. If you've ever considered growing sweet potatoes, or if you're looking for a new prospect, join Melinda for this enlightening workshop.

As commercial seed companies dedicate more resources to GMO corn varieties, public research institutions like the OARDC are stepping in to develop non-GMO varieties that can be especially well-suited for organic farming systems. Dr. Peter Thomison, OSU Horticulture and Crop Science professor, and Dr. Richard Pratt, also a professor of Horticulture and Crop Science at OARDC, will provide workshop participants with the latest information related to organic corn production in Ohio. The workshop will cover the current options for corn variety selections for organic systems, with a report on a 2005 survey of OCIA corn growers throughout a three state area. The topics of breeding work and variety selection related to specialty corn (sweet corn, blue corn, and popcorn) will also be covered. Come and hear an up-to-date analysis of the potential for European corn borer resistance in organic corn varieties.

Quality processing of livestock is often a bottleneck in the business of direct selling meat. Greg Gunthorp worked through this problem by building a small USDA inspected processing facility for red meat and poultry on his farm. In this session he will share his experiences in overcoming the obstacles to starting your own processing facility. Seasonalities and the way animal production fits into the processing equation will also be discussed.

Marilou Suszko is a culinary expert who traveled extensively throughout the state of Ohio to write the wonderful book, Farms and Foods of Ohio: From Garden Gate to Dinner Plate. Join her on a vivid illustrated journey across Ohio told through her stories of family farmers and the delicious foods they produce. Discover some of the more unusual foods grown and raised in the state including shrimp, mushrooms, and artisan cheeses and acquaint yourself with the friendly faces of the farmers who grow them, many of whom are OEFFA members.

David Benchoff has been certified organic by OEFFA since 2003. David has developed a record-keeping system that can enable you to better manage your farm and better prepare for your farm inspection. David's system includes planting records, harvest records, field maps, sales records, and more. His well-organized, manageble, and user-friendly system can help you improve you own record keeping system, and put a smile on the face of your organic inspector.

How will the next generation of farmers find land to get started? How can landowners who want to keep their land in active agriculture find the right person to farm the land in the future? Are there options beyond renting or buying the land? FarmLink Coordinator Chris Norman will facilitate a discussion among farm owners and farm seekers who are working with these issues in their own lives. This practical session will provide examples and information useful to both parties, and those in between. Though focused in Northeast Ohio, FarmLink is building a network that can be used everywhere in the state.

You know the benefits of buying locally when Ohio's produce is in season. But do you know that you can continue to enjoy high-quality, local produce throughout the entire year? Preserving food, through canning and freezing is a simple and enjoyable way to stretch your gardens bounty throughout the year. Shari Gallup, a Licking county Extension agent, will take the mystery out of food preservation. Shari will teach participants the basics of canning and freezing. She will provide an introduction to preserving food and answer any question that the more experienced food preserver may have.

Your farm's soil fertility is the most important factor in growing vigorous crops that can defend against insect pest and disease infestations. You can rely on purchased inputs to maintain soil fertility, or you can make you own source of soil fertility through composting. Bill Pennell has been making his own compost since 1980. He has seen the response that vegetable crops show when properly fertilized with compost. Come hear how Bill has overcome the many challenges (including organic guidelines) and developed an efficient and effective composting system.

What's a worm circus? It's an out of your seat 40 minute show about worms at work and play. You will build an active worm farm team for kitchen composting. That will be followed by queries and wiggling around by workshop participants. Without realizing it, you will learn about the role of worms in the world of soil and natural composting. You will reach the sudden and overwhelming realization that you can compost your family's vegetable scraps right in your own kitchen.

Jim Crawford has been raising vegetables on his Pennsylvania farm since 1976. Over that time he has accumulated a wealth of experience in post-harvest treatment and storage of a wide range of vegetable crops. Jim will share his basic principles of handling and storage that will help you maintain the highest possible quality of your crops over the longest possible time.

The Ohio Farmers Union is involved an innovative program which pays farmers cash for capturing greenhouse gases in the soil, in partnership with the Chicago Climate Exchange. OFU President Joe Logan and climate change mitigation consultant Debbie Reed will describe how this program can benefit farmers by providing an income supplement while also participating in a larger mission of being part of the solution to global climate change. They will also discuss biomass pyrolysis as an emerging technology as well as agriculture's place in climate change policy.

Quality processing of livestock is often a bottleneck in the business of direct selling meat. Greg Gunthorp worked through this problem by building a small USDA inspected processing facility for red meat and poultry on his farm. In this session he will share his experiences in overcoming the obstacles to starting your own processing facility. Seasonalities and the way animal production fits into the processing equation will also be discussed. (This is a continuation of the 2:45 session by the same name, but feel free to join in whether or not you attended Part 1.)

In 2002, 28,000 women reported themselves to be farm operators. Ohio has 4,200 farms operated by a female, single operator. Of the 7,660 farms where women are principal operators, 86% have women who are full owners farming more than 431,000 acres. With the support of Farm Aid and on behalf of Innovative Farmers of Ohio, Dr. Sharon D. Sachs will introduce these women in an overview of Ohio by region and county. She will share the results of recent surveys about development recommendations by a select group of women farmers, and lead participants to explore what more we want to know about and from Ohio’s women farmers.

Tracking farm finances is every bit as important in a farming business as creating and selling a product from your farm. Learn from keynote speaker Joel Huesby why it is worth your while to spend time keeping your finances in order and how to go about doing it. If you want to increase your profit margins, the tips you learn from this workshop are sure to help.

As coordinator of the University of Northern Iowa's Local Food Program, keynote speaker Kamyar Enshayan has worked to connect farmers with buyers for the past ten years. Restaurant chefs, grocery owners and institutional buyers have teamed up with local farmers to purchase food directly from the growers. This has expanded marketing opportunities for area farmers and enabled the buyers to take advantage of fresher, higher quality ingredients. Kamyar will share his experience and report on the success of this partnership.

Wouldn't it be nice to get climate change, oil prices, and war out of the newspaper headlines? In this workshop, Tom Rapini will share examples of what you can do to reduce your fossil fuel dependancy and the corresponding carbon output. As a homeowner or farmer you will be surprised by how easily you can make a difference. We will start with simple conservation ideas, move into a few lifestyle changes and peak with the big guys... solar and wind power! Finally we'll round it out with a few electric alternatives for getting the grass cut and getting the kids to soccer practice.

Providing a consistent and sufficient choice to customers at farmer's markets is important for the success of any truck farm. Keeping a well-stocked and attractive table at a farmer's market starts long before you load up your truck. Careful scheduling in the winter months is the key to a productive growing season. Long-time organic grower Mick Luber, of Bluebird Farm, will share his experience in planning for a profitable year. He will discuss timelines for planting, maintaining, and harvesting fruit, flowers and vegetables. Come and hear what one of the founders of the organic movement in Ohio has learned and how it may help you better organize your farm business.

Have you considered adding specialty small grains to your farm rotation? Deb Stinner, research scientist at the Ohio Agriculture Research and Development Center (OARDC), and Dean MacIlvaine, organic spelt farmer, will share the results from their work with specialty small grains. You will learn about the history, production, and cultivation of small grains including spelt, hard wheat, and oats. The market potential for these specialty small grains, as well as quality requirements, will be discussed. Come to hear how farmers and researchers can work together to build capacity for growers, processors, and end users.

Few farmers can claim the depth of experience that Greg Gunthorp can. He is one of the fourth generation of Gunthorps to raise pigs on pasture on his 65 acre Indiana farm. Forages for hogs, farrowing on pasture, and marketing will be discussed as well as other tips for farming with pigs on pasture from farrow to finish.

Basic, accurate financial management is necessary for understanding and improving your farm business. It does not have to be complicated or time consuming. Jim Crawford has been the owner and operator of a 95 acre vegetable farm in south central Pennsylvania since 1976. Come and hear how he uses basic business management tools to ensure the long term financial stability of his farm.

The effects of global climate change and dwindling resources are becoming evident at an alarming rate. This is a problem that requires both international cooperation and immediate action at the local level. Rich Tomsu, of Rich Gardens Organic Farm, is facing the challenges of sustainability head-on, particularly tackling the issues of energy and water. He believes that we must adopt a new agricultural paradigm that is based on sustainable production and marketing practices. Rich will explain how and why he has made the decision to incorporate renewable energy systems into his farm as well as share some solutions for water. He will discuss options that each of us can consider to make our farms truly sustainable.

Farm to School is a national effort rooted in a basic concept. Schools, the most community-driven of all institutions, should get their food from the source – local farms and ranches. Children’s nutritional needs are better served, students gain valuable education about food systems and local environmental issues, and local farmers get a much-needed financial boost. Debra Eschmeyer is the Marketing & Media Manager of the National Farm to School Network, which is a program of the Center for Food & Justice and the Community Food Security Coalition. Join Debra in this workshop to learn more about what the Farm to School Program is, why it is important, and how you take the first step in starting a farm to school program in your community.

Nick Leone has rediscovered a valuable tool for the small farm, the European style scythe. This is not the heavy, clunky relic that you may have hanging in your barn, but its hand hammered, light-weight European predecessor. Join Nick for a discussion and demonstration of this versatile tool. We'll talk about its strengths and weaknesses, and how to properly select and care for the various types of blades, stones, and snaths. Mowing and sharpening techniques will be demonstrated and discussed.

As the coordinator of the University of Northern Iowa's Local Food Program, keynote speaker Kamyar Enshayan has initiated a consumer campaign, "Buy Fresh, Buy Local". Come and hear why the project was created and the role it has played in the strengthening of the regional food system. Learn how effective this type of consumer campaign can be in creating opportunities for farmers to expand their markets to new customers and how the commnity at large can benefit from a more localized food system.

Start your day off right with a hike to the biological reserve just outside of the conference facility. Rebecca Brown will lead the way and has built in several stretching stops along the way. Her experiences in neuro-muscular massage and gardening have taught her a few things about ways growers can use and maintain their bodies through all the hard work. Please wear shoes for walking and dress for the weather.

Find out how-tos of organic certification directly from Janie Marr Werum, OEFFA Certification Coordinator. This workshop will feature a discussion of the organic certification process, the required forms, and the various types of certification (OEFFA, OCIA, NOP). Bring your questions and concerns and the OEFFA Certification staff will address them.

Chris and Diane Luers, owners of Little Square Farm, have been harvesting rainwater for their garden and landscape for the past four years. In this workshop Chris will discuss different ways to harvest, store, and distribute rain water to use on your landscape and garden. He will discuss many methods and tools for using "free" water for your outdoor environment, including collection areas, rain barrels and cisterns, and passive and active distribution. The focus will be on small scale, suburban and urban environments.

Following a regional food congress in 2003, a group of 15 community partners initiated the City Fresh program in Northeast Ohio. City Fresh seeks to build a more just and regenerative food system in northeast Ohio by improving local food access in inner-city neighborhoods. City Fresh has grown quickly to serve over 500 families in 2007 while cultivating a growing network of both urban and rural farmers. City Fresh works at the neighborhood level to organize "Fresh Stops" which are a hybrid between farmers markets and CSA's. Each Fresh Stop is managed by residents in its host neighborhood in collaboration with a community anchor (church, school, CDC, community center, library, etc.). Join Brad Masi, Executive Director of the New Agrarian Center, for an overview of this exciting program that could be used as a model in your community.

Dr. Howard Sacks, Director of the Rural Life Center at Kenyon College, has worked extensively in building a sustainable regional food system. In cooperation with OEFFA, Dr. Sacks has created an apprenticeship program that provides an effective learning environment for participants. In this workshop, host farmers, students, and the faculty who supervise them, will speak to the elements that are needed to create an effective farm internship. The OEFFA-Kenyon internship program will be featured, but the lessons that participants have learned are essential information for anyone contemplating hosting an apprentice or seeking employment as an apprentice.

Increasingly, people are being encouraged to "vote with their dollars." Is this strategy really working? And what happens to our overall buying patterns when our dollars shift from one purchase to another? This session will examine the role of consumers in creating social and environmental change through their purchasing decisions. Jeff Sharp, a rural sociologist at OSU, will share information about Ohio consumer demand for food and provide some critical observations of the ongoing changes in the production and retailing of organic foods. Join in this examination of the strengths and limitations of consumers and consumption and their potential to effect change through their food choices.

Many OEFFA members were introduced to the concepts of Biological Farming when Gary Zimmer was a keynote speaker in 2006. In this workshop, Steve Edwards will continue the discussion of Biological Farming, which works to create healthy crops through balancing the soil. Combining common sense with scientific reasearch, the ideas of Biological Farming will help your soil to be truly alive. Whether you missed Gary Zimmer's presentation or would simply like more information on Biological Farming, this session promises to inform and inspire.

Kris Johnson is an experienced organic gardener with a masters degree in nutrition. She will discuss the relationship between the health of a plant and its nutritional content. Kris will share her experience in getting the most nutrition from her garden vegetables. Using a Brix reading as a guide, you will learn some techniques for producing the most nutritious produce possible.

In this session, Joe Kovach will share his secrets for working with both annual and perennial varieties of strawberries for high yields of quality fruit. As the Integrated Pest Management Coordinator at the Ohio Agricultural Research & Development Center (OARDC), Joe grows his strawberries in an ecological polyculture design that reduces pest pressure through the spatial arrangement of several different crops. Due to its modular design, the system is equally useful for serious gardeners and small growers who are interested in making $100,000 an acre.

Steve Berlekamp, of Berlekamp Farms, will lead a workshop that will introduce participants to the basics of grain farming. As a producer of corn, soybeans, spelt and oats, Steve has extensive experience in producing and marketing organic grains. Steve will discuss the entire range of issues pertinent to anyone considering a start in organic grain production. Workshop topics will include market analysis, capital requirements, seed selection, planting, cultivation, pest control, harvest, post harvest storage and marketing.

Are you tired of the inconvenience and expense of taking your poultry off the farm for butchering and processing? Poultry processing on your farm may be the answer. The Ashmore family has been producing poultry on their Clinton county farm for the past 10 years. They have refined a processing system that is both inexpensive and efficient. With the right equipment, creativity, and a little practice, you can be processing your own poultry and saving money at the same time.

Accepting food stamps at your farmers market can be an improvement for everyone involved. The growers benefit from increased sales while customers benefit from increased access to fresh, nutritious produce. Learn how to set up a program at your own market from Ann Fugate, president of the Athens Farmers Market, and Christina Thomas, of the Office of Family Stability. Participants will learn how to set up and operate a market-wide food stamp program as well as be provided with program procedures and application forms.

Jim McGuire, an Agribusiness and Farm Insurance Specialist, has been in the insurance business for almost 40 years. Jim will discuss the types of exposures that most OEFFA members need to insure, and how to manage the risks associated with non-traditional farm businesses being conducted on the farmstead. He will focus on agritainment, agritourism, and agrieducation issues, which may not be covered in traditional insurance plans. This is an opportunity to ask questions and to seek advice on anything related to insuring your farming operation.

Oberlin College purchased $930,000 worth of local food in the last academic year. This represents about 40% of the total food consumed. Strengthening the local food system goes beyond local purchasing at Oberlin College. The development of the George Jones Farm and Nature Preserve and other community initiatives have broadened the educational value of local food activities, both for the college and the wider community. Hear first hand from Brad Masi, the Executive Director of the New Agrarian Center at Oberlin College, how they are working to build a more sustainable food system at and beyond Oberlin.

Even the most creative cooks sometimes have difficulty coming up with fresh dishes to share with friends and family. Chef Matt Prokopchak will add some suggestions to your family's menu by demonstrating how to make delicious entrees with risotto. Come and learn some new ways to incorporate your favorite winter vegetables into new dishes. A graduate of the Columbus State Culinary Arts Program, Chef Matt is the owner & chef at the Italian Bistro, Trattoria Roma in Columbus, Ohio.