Workshops 2023

Workshop Session IV: 2:30-3:45 p.m.

The Food and Farm Movement

Continuous Improvement of the National Organic Program

Alex Dragovich and Alexis Dragovich, Mud Run Farm, Sal Pinkham, OEFFA, Jim Riddle, Blue Fruit Farm 

This session explores where the U.S. organic movement came from and where it is going, noting its strengths and pointing out its areas for improvement. Join to unpack and discuss the long history, many strengths, and ongoing challenges of organic as we know it.  Bring your experience, opinions, and room for new ideas.

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Sustainable Foundations

Making and Using Chestnut Flour 

Michelle Ajamian, Appalachian Staple Foods Collaborative, Amy Miller, Route 9 Cooperative, Eleanor Reagan, Route 9 Cooperative 

The market is hot for fresh chestnuts of high quality, but what about Grade B chestnuts that don’t meet specifications for the fresh market? We will explain and demonstrate value-added opportunities for chestnut production by turning suitable Grade B chestnuts into chestnut flour. Growers, retailers, and marketers will learn how to produce and utilize value-added products like dried chestnuts and chestnut flour. 

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Backyards, Lots, and Small Plots

Companion Planting: A Fresh Look 

Barbara Utendorf, BackyardNourishment.com 

Correct companion planting can truly make a difference to the vitality of a crop and the health of an ecosystem. Join to learn about the years of research, trial, and attunement that provided the foundation for an updated look at companion planting. 

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Specialty Crops

Crop Planning for Success and Sanity 

Nathan Lada, Green Things Farm Collective 

Whether it is your first time or your 30th, crop planning is an essential part of a successful season. In this session, we will explore realistic sales and production driven techniques for crop planning. Looking at different tools for organizing our well laid plans, we will see how to make them transparent and accessible throughout the season. We will also discuss the arc and changes of crop planning over time, and the difference between planning as a new farm and as an established one. 

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Grain Crops

Focusing on Grain Nutritional Quality for Better Marketability and Profit 

Joel Kurtz, Maysville Elevator 

In vegetable production, we often pay close attention to nutrient density and use it and soil balancing to avoid pest and disease pressure. However, we have not been so attentive in our grains. Hear how lower protein, less nutrient dense grains lead to problems, particularly in storage where they experience more pest pressure. This session will offer a different perspective on nutrient density, exploring how prioritizing it during production can help Ohio’s organic grain farmers. 

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Livestock and Poultry

Keys to Maintaining a Successful Pasture for Grazing 

Phil Hollingshead, CSU Extension 

Maintaining good pastures for grazing will increase animal health and product quality while decreasing feed costs. The session will list key points that will help farmers graze pastures more heavily and longer into fall and winter when implemented. 

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Personal Resiliance

Introducing Kids to Herbs and Forest Farming 

Joe Brehm, Rural Action 

Kids’ minds are blown by the uses of local plants and fungi. This session will showcase Rural Action’s Appalachian Stewards curriculum, which introduces students (mostly grades 4-12) to forest botanicals like American ginseng and goldenseal, as well as garden herbs like lemon balm. You will learn more about this curriculum and make fire cider or salve with local herbs.

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Business and Marketing

Community Centric Marketing 

Alex Ball, Old City Acres 

How do we connect with those around us to sell our farm products? Dig deep on localized guerilla marketing, defining your brand, and adding value to your end consumer. 

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