CT NOFA's 28th Annual Conference: Sustaining Connecticut: Growing Local, Eating Healthier, Living Smarter
Saturday, March 6, 2010 - Manchester Community College, Manchester, CT; 8:30 am to 4:45 pmJoin us in celebration of local organic farming, gardening, landscaping and sustainable lifestyles. This event will feature 30 plus workshops, a vendor and exhibit area, keynote speech, delicious potluck lunch, children’s program, and a series of hands-on cooking demonstrations. KEYNOTE~ REGISTRATION~ WORKSHOPS~ SPONSORS~VENDORS Keynote: Featuring Michael Shuman, author of The Small Mart Revolution: How Local Businesses Are Beating the Global Competition. Author and entrepreneur, Mr. Schuman has written nearly one hundred articles for such periodicals as The New York Times, The Washington Post, The Nation, Weekly Standard, Foreign Policy, Parade, and The Chronicle of Philanthropy. His books and articles have explored people, practices, and policies in the fields of technology, national security, citizen diplomacy, municipal foreign policy, entrepreneurship, philanthropy, and business development. To view Michael's blog, click here. Michael co-authored a recent report, "Community Food Enterprise: Local Success in a Global Marketplace," spotlighting 24 ventures around the world that are pioneering models for local food. Registration
Volunteer for 2 hours and receive $10 off the registration price! Children 12 and under are free. Free daycare will be available for children ages 3 to 12 with preregistraton only. Online registration is now available. Details> For a printer-friendly form to mail in, click here. Workshops Topics include:
Before 2/19 After 2/19 NOFA Members: $40 $45 Non-Members: $50 $55 Students/Seniors: $25 $30
Additonal details and workshops still to come. Vendor - Exhibitors If you'd like to reserve a space, please call the office at 203-888-5146 POTLUCK DETAILS Please bring a dish to share with everyone—it need not be local food or even organic—do what you can. A family-sized serving is fine, along with the recipe or ingredient listing. Drinks are always welcome if you are unable to cook. Our impressive staff of kitchen volunteers will be on hand to pull it all together for us and make sure hot dishes are hot and salads are dressed. To help us conserve, please bring your own place setting, napkin, and utensils. Questions? Call 203-888-5146.
Soap making, farmers markets Raw food Raising perennial cut flower as a business History & politics of seed saving Food security Solar power for sustainable communities: renewable energy options for farms, businesses and residences. Raised bed gardening sessions I & II Getting started w/animals Garlic First Lessons in beekeeping Natural meat for consumers Bees, about health & disease Extended season gardening Working with town agricultural Commissions Weeds & insects Foraging Building a CSA How to start a small sustainable business, ie.chocolate making Bread making Raw milk Raising dairy goats and making cheese Taxes for farmers Composting with worms Panel on seasonal food Building hoop houses