Description: These day-long, on-farm workshops provide women farmers and food-focused business owners with an inspiring blend of practical information, skill-building,
Preregistration is needed — scroll to the date of the In Her Boots workshop you would like to attend and register via the MOSES online calendar: http://www.mosesorganic.org/
Dates & Locations – July 24: Still Point Farm (Brooklyn, WI — 30 minutes south of Madison); 9:30 am – 4:30 pm
Speakers: Jen Lynch,
Key topics: Value-added food enterprises (mobile pizza, preserves, soap-making), Passive solar greenhouse (winter salad greens), Cut flowers
Description: Harvest inspiration to launch a value-added, food based business with an up close and personal day with Jen Lynch of LaFortuna Pizza (a mobile wood-fired pizza business) and Clare Stoner Fehsenfeld of Quince & Apple (small batch preserves) as they share their tips and advice. Jen will demonstrate how a wood-fired oven operates along with starter ideas to build your own. Lunch will feature LaFortuna Pizza with Quince & Apple toppings. The workshop will take place on Still Point Farm south of Madison, owned and operated by Jen’s parents, Larry and Pamela Johnson. In addition to the value-added and business planning side, the farm tour will include an overview of the Johnsons’ cut flower and passive solar greenhouse where they will be growing winter salad greens.
August 17: Moonstone Farm (Montevideo, MN); 9:30 am – 4:30 pm Farm Host & Speaker: Audrey Arner, Moonstone Farm
Key topics: Livestock/grass-fed meat operations; controlled grazing, Agritourism/B&B, Land stewardship, edible landscaping
Description: Join pioneering organic farmer and activist, Audrey Arner of Moonstone Farm in west-Central Minnesota, and spend a day delving into a diversity of on-farm business ventures and practices, including grass-fed meat and controlled grazing, agritourism (B&B), land stewardship practices and edible landscaping. Additionally, Audrey showcases the important role organic farmers can play in leading and championing this movement by serving various grassroots organizations. Farming with her husband, Richard Handeen, their 240-acre operation continues the Handeen family farming tradition that started on this land in 1872.
August 21: Elsewhere Farm (Herbster, WI — Bayfield/Ashland Area); 9:30 am – 4:30 pm, Farm Host & Speaker: Clare Hintz, Elsewhere Farm
Key topics: Permaculture, Perennial fruits & nuts,• Winter greenhouses & hoophouses, CSA,
Experience Elsewhere Farm in Northern Wisconsin near the Apostle Islands with farmer Clare Hintz, who also serves as the Campus Sustainability Coordinator for Northland College in Ashland, Wisconsin and is receiving her doctorate in sustainability education and regenerative agriculture. Elsewhere Farm features perennial fruits and nuts along with diversified produce, herbs and flowers, selling to a local CSA and general store. Seasoned in sustainability, Clare employs a variety of permaculture design techniques and practices as well as a winter greenhouse and hoophouses to extend the growing season.
August 23: Holm Girls Dairy (Elk Mound, WI — Eau Claire area); 9:30 am – 4:30 pm, Farm Host & Speakers: Mariann Holm & Daughters
Key topics: Organic dairy, Family business management’, Cooperatives
Connect with a family passionate about organic dairy: Holm Girls Dairy in central Wisconsin just outside Eau Claire. This “mother and six daughter team,” along with her husband Doran, milk 35 cows and are part of the Organic Valley Family of Farms Cooperative. The farm tour covers pasture aspects of rotational grazing, milking procedures and holistic herd health management. Committed to their family farm, Mariann and her daughters will also share perspectives and advice on integrating and balancing family into your farm operation.
September 11: Special Session in partnership with the Michael Fields Agricultural Institute; 9:30 am – 4:30 pm
Key topics: Vegetable production & harvesting, Eating local year-round, New culinary approaches to vegetables, Starting a value-added food business & cottage food opportunities
Celebrate the flavorful abundance of the season with a special session with the Michael Fields Agricultural Institute (MFAI) dedicated to farm fresh produce. This workshop is for both women vegetable farmers and those looking to potentially start such an operation, as well as food enthusiasts interested in personally eating more seasonal and local year-round. The morning session of this workshop features “How to use in-season vegetables from CSA boxes” with preservation and cooking tips, ideas and recipes from area vegetable farmers, followed by a local food lunch and detailed farm tour of the diversified MFAI operations. Additionally, this workshop provides an overview of and start-up tips for value-added food businesses with a particular focus on utilizing new “cottage food legislation,” which allows small-scale food processing in home kitchens for public sale.