Setting the Table
Northeast SARE 2004 Conference
Setting the Table:Tools and Techniques for
a Sustainable Food System
October 19-21, 2004 The University of Vermont Conference Center at the Sheraton
Burlington, Vermont
The Northeast Region Sustainable Agri-culture Research and Education programis sponsoring a conference to addressthe development of sustainable foodsystems. There will be two days ofworkshops on marketing, sustainableproduction, policy and planning, learn-ing from farmers, and communications,offered on October 20 and 21.
A farm tour will precede the conferenceon October 19. Tours will cover sustain-able horticulture, grass-based dairying,small ruminant farmstead cheese, com-mercial composting, and maple sugaring.
The keynote speaker for the conferencewill be Russell Libby, executive directorof the Maine Organic Farmers andGardeners Association, and the closingspeaker will be Bill McKibben, authorand scholar-in-residence at MiddleburyCollege.
USDA-SARE will present the PatrickMadden Award, which recognizes out-standing farmers across the nation whohave adopted innovative and sustain-able practices on their farms.
Scholarship funds are available to any-one in the Northeast SARE region, withpriority given to farmers and nonprofits.There is a discount for early registration.
There will also be poster sessions withfarmers, researchers, and educators, anda conference co-sponsor, the NortheastSustainable Agriculture Working Group,will hold a reception on October 19and its annual meeting on October 20.All are welcome at both events. TheNortheast Farm CommunicatorsAssociation will hold a member meetingand is also a conference co-sponsor. Aslide show called “Local Food, GlobalProsperity” will also be offered onOctober 19, hosted by Steve Gorelick ofthe International Society for Ecologyand Culture, along with a roundtableon farmer-led research moderated bySue Ellen Johnson of the New EnglandSmall Farm Institute and the Universityof Connecticut.
Welcome
NORTHEASTFARMCOMMUNICATORSASSOCIATION
NORTHEASTSUSTAINABLEAGRICULTUREWORKING GROUP
OPENING KEYNOTE
Russell Libby has been Executive Director of theMaine Organic Farmers and Gardeners Association(MOFGA) since 1995, after serving on the board since1983. He has helped MOFGA grow to over 4200 members,making it one of the largest organic organizations in thecountry. Currently more than 4 percent of the farms inMaine are certified organic, including 15 percent of the
dairy farms. Every September, 50,000 people come to MOFGA’s Common GroundCountry Fair in Unity, Maine, making it the largest celebration of organic agricul-ture in the nation.
Russell is an agricultural economist who has worked on building a local organicfood system in Maine for the past twenty-five years, including a decade with theMaine Department of Agriculture, Food, and Rural Resources. He serves on theNortheast SARE Professional Development Committee and has helped create astrategic plan for Maine agriculture through the Agricultural Council of Maine,serves on the board of the National Campaign for Sustainable Agriculture, andsits on the University of Maine Board of Agriculture. He operates Three SistersFarm in Mount Vernon, Maine, with his wife and three daughters.
CLOSING KEYNOTE
Bill McKibben’s first book, The End of Nature, wasalso the first book for a general audience about globalwarming. Excerpted in the New Yorker, it is now available intwenty languages. His other eight books include The Age ofMissing Information and Hope, Human and Wild, as well ashis most recent, Enough: Staying Human in an EngineeredAge. His work appears regularly in Harper’s, the Atlantic, the
New York Review of Books, the New York Times, Outside, and a variety of othernational publications. A scholar-in-residence at Middlebury College, he has beenthe recipient of Lynduhurst and Guggenheim Fellowships, and was the 2000 win-ner of the Lannan Prize for Nonfiction Writing.
Keynote Speakers
FARM TOURS
11:45 am Meet at Sheraton HotelParking Lot
Noon to 5 pm Farm tours, box lunchincluded
Dinner, on your own
6 to 8 pm Registration, Sheraton lobby,and Reception, DiamondBallroom. NortheastSustainable AgricultureWorking Group (NESAWG)
8 to 9:30 pm Slide Show: “Local Food,Global Prosperity.” DiamondBallroom. A presentation anddiscussion with SteveGorelick, InternationalSociety for Ecology andCulture.
Farmer Research Groups:Farmer’s roundtable onfarmer-led, multifarmresearch in Southern NewEngland moderated by SueEllen Johnson, University ofConnecticut and the NewEngland Small Farm Institute.Amphitheater.
FARM TOUR 1: Sustainable HorticultureEcological and Organic Apple Production.Nick Cowles, Shelburne Orchard,Shelburne
Ecological Vegetable Production and CoverCropping.Hank Bissell, Lewis Creek Farm, Starksboro
Tour Leader: Ann Hazelrigg
FARM TOUR 2: Grass-Based Dairying Rotational Grazing and Farmstead CheeseMaking at Shelburne Farms.Sam Dixon, Shelburne
Grass Farming to Reduce Dairy Farm Inputs and Optimize Profitability.Mike and Barbara Eastman, Addison
Tour Leader: Gwyneth Harris
FARM TOUR 3: Small RuminantFarmstead CheeseSheep Dairy and Farmstead Cheese Making.Willow Smart, Willow Hill Farm, Milton
Goat Dairying and Farmstead Cheese Making.Kristan Doolan and George VanVlaanderen, Doe’s Leap Farm, Fairfield
Tour Leader: Carol Delaney
FARM TOUR 4: Commercial CompostingMunicipal Scale Compost Production and Marketing.Adam Sherman, Intervale Compost Project,Burlington
Commercial Compost Production Using anAnaerobic Digester on a Dairy Farm.Robert Foster, Vermont Ag Products,Middlebury
Tour Leader: Vicky Viens
FARM TOUR 5: Maple SugaringMaple and Maple Syrup Research.Brian Stowe, UVM Procter Maple Research Center, Jericho
Long-Term Sugarbush Stewardship.Dave Marvin, Butternut Mountain Farm,Johnson
Tour Leader: TBA
Tuesday, Oct. 19
7:30 to 9 am Breakfast and registration
9 to 9:30 am Welcome. Fred Magdoff,Northeast SARE regionalcoordinator, RachelJohnson, dean of theCollege of Agriculture andLife Sciences, University ofVermont
9:45 to 11:15 am Session 1
11:15 to 1 pm Buffet lunch, poster ses-sions and displays.Exhibition Hall, Foyer andPromenade.
1:15 to 2:45 pm Session 2
2:45 to 3:15 pm Break
3:15 to 4:45 pm Session 3
4:45 to 5 pm Break
5 to 7 pm Social hour, posters, displays, and buffet dinner.Exhibition Hall.
7 to 7:30 pm Presentation of thePatrick Madden Award.Featuring four exemplaryfarmers from around thenation. Jill Auburn, SAREdirector
7:30 to 8 pm Keynote address. “Puttinga Face on Your Food, orWho’s Your Farmer?” RussLibby, executive director ofthe Maine Organic Farmersand Gardeners Association.
8 pm Northeast SustainableAgriculture WorkingGroup Annual Meeting.Diamond Ballroom. All arewelcome.
TRACK ONE: Marketing & IdentityEmerald IIIA Final Product: Marketing and Adding ValueSmall-Scale Farmstead Cheese Making.Courtney Haase, Nunsuch Dairy andCheese, NHProcessing Poultry and Other Critters to AddValue. Robin Way, Rumbleway Farm, MD Moderator: Carol Delaney, University ofVermont
TRACK TWO: Sustainable ProductionEmerald ILight on the Land: Low Tillage and CoverCrops for Soil HealthTillage Effects on Soil Quality. Harold van Es,Cornell University.Using a Soil Spader and Cover Crops for SoilHealth. Jean Paul Cortens, Roxbury Farm, NYModerator: Ray Weil, University of Maryland
TRACK THREE: The Policy of FoodEmerald IIHolding the Home Farm: Techniques for Farmland ConservationApproaches to Farmland Protection. PeteWestover, Valley Land Fund, MAConservation Easement Effects on Farms andCommunities. Alex Wylie, Vermont LandTrust, VTModerator: Bob Wagner, AmericanFarmland Trust
TRACK FOUR: CommunicationsAmphitheaterFollow the Money: Conveying theEconomic Importance of AgricultureAgriculture’s Economic Impact. KirstenFerguson, American Farmland TrustHow Do We Communicate about theAgricultural Economics “Big Picture”? Stew Smith, MEModerator: Allen Matthews, University ofVermont
TRACK FIVE: Learning from FarmersDiamond BallroomHoofing It: New Directions in BeefProduction and MarketingBuilding a Regional Network of Producers.Erick Jensen, Wolfe’s Neck Farm, MERaising Organic and Natural Beef. NickMaravell, Nick’s Organic Farm, MDModerator: Sam Comstock, University ofVermont
Wednesday, Oct. 20 Session 1 9:45–11:15 am
TRACK ONE: Marketing & IdentityEmerald IIIThe Public Eye: Consumers and Their Trends Demographics and Ecological Labels. CynthiaBarstow, University of MassachusettsInvolving Consumers in CSA and More.Elizabeth Henderson, Peacework OrganicFarm, NYModerator: Linda Berlin, University ofVermont
TRACK TWO: Sustainable ProductionEmerald IThe Never-Ending Story: Nutrient Cycles and Farm ManagementVermont Dairy Farm Sustainability Project.Bill Jokela, University of VermontCover Crops, Rotation, and Municipal LeavesFeed My Crops. Bob Muth, Muth Farms, NJModerator: Mark Davis, USDA
TRACK THREE: The Policy of FoodEmerald IILunch Money: Connecting Farms and SchoolsVermont’s Food Education Every Day project.Abbie Nelson, NOFA-VTNew York Farm-to-School Program. JenniferWilkins, Cornell UniversityHartford Food System’s School Experience. LizWheeler, Hartford Food SystemModerator: Tom Kelly, University of NewHampshire
TRACK FOUR: CommunicationsAmphitheaterThe Medium and the Message:Agricultural JournalismAn editors’ roundtable discussion featuringRoss Sneyd, Associated Press Susan Harlow, Northeast Dairy BusinessCarol Doolittle, Cornell UniversityBob Montgomery, Moose River Publishing, Charlene Shuff Espenshader, LancasterFarmingModerator: Lorraine Merrill, agriculturaljournalist
TRACK FIVE: Learning from FarmersDiamond BallroomBearing Fruit: Growing and SellingApples and StrawberriesOur Evolving Strawberry Production System.Cliff Hatch, Upinngill Farm, MAReinventing Apple Marketing. Bill Suhr,Champlain Orchards, Shoreham VTModerator: Elena Garcia, University ofVermont
TRACK ONE: Marketing & IdentityEmerald IIILocal Talent: Marketing Close to HomeBe A Local Hero. Mark Lattanzi,Community Involved in SustainingAgriculture, MACultivating Restaurant Sales. Jack Gurley,Calvert’s Gift Farm, MDModerator: Dave Lane, Vermont Agency ofAgriculture
TRACK TWO: Sustainable ProductionEmerald IThe Grassy Knoll: New Directions in Managed GrazingMaking the Most of Grass-Based Farming. BillMurphy, University of VermontGrazing to Make Organic Milk at ForguesFarm. Travis Forgues, Forgues Farm, VTModerator: Gwyneth Harris, University ofVermont
TRACK THREE: The Policy of FoodEmerald IIThe Art of the Possible: Policy and PoliticsFederal Policy, Obstacles, Opportunities, andSuccesses. Kathy Lawrence, NationalCampaign for Sustainable Agriculture.Farm-Friendly State Policies. Sandy Levine,Conservation Law FoundationModerator: Kathy Ruhf, New England SmallFarm Institute
TRACK FOUR: CommunicationsAmphitheaterThe Farmers’ Tale: Crafting a Story for Non-Farm AudiencesThe Role of Public Agencies, MichaelSchaefer, Vermont Agency of Agriculture Working with the Popular Media. ChrisGranstrom, freelance writer and farmerModerator: Valerie Berton, SARE
TRACK FIVE: Learning from FarmersDiamond BallroomGreen on Green: Vegetables and Cover CropsSustainability with six acres. Paul and SandyArnold, Pleasant Valley Farm, NYSoil Stewardship and Sustainability with 600Acres of Crops. George Ayres, Fresh AyrFarm, NYModerator: Anu Rangarajan, CornellUniversity
Session 2 1:15–2:45 pm Session 3 3:15–4:45 pm
7 to 8:30 am Breakfast, posters, displays, and registration
8:30 to 10 am Session 4
10 am Break
10:30 am to noon Session 5
Noon to 1:30 pm Buffet lunch & closingaddress. “What ComesNext? Eating Sustainably ina Post-Global World.” BillMcKibben, author andscholar-in-residence,Middlebury College.Exhibition Hall.
TRACK ONE: Marketing & IdentityEmerald IIIAt a Premium: Labeling for QualityHeadwater Farms “Green Certified” Beef.Harvey Christie, Headwater Farms, WV “Our Family Farms” Milk of WesternMassachusetts. Dave and Debbie Duprey, MAModerator: Cynthia Barstow, University ofMassachusetts
TRACK TWO: Sustainable ProductionEmerald ISynergy: A Systems Approach to IPMVegetable Farming Systems Research. AbbySeaman, Cornell University, NY. Orchard Ecosystem Research. Dan Cooley,University of Massachusetts.Moderator: Rob Koethe, EnvironmentalProtection Agency
TRACK THREE: The Policy of FoodEmerald IIEconomies and Scale: Strategies for Institutional PurchasingKristen Markley, Community Food SecurityCoalition, PADavid Pazmino, Wesleyan University, CTModerator: Joanie Walsh, Food RoutesNetwork
TRACK FOUR: CommunicationsAmphitheaterCyberBroccoli: Marketing on the World Wide WebGreg Bowman, online editor, newfarm.orgDos and Don’ts of Internet Marketing. Alan Zuschlag, Touchstone Farm, MDModerator: Ginger Myers, Howard CountyEconomic Development
TRACK FIVE: Learning from FarmersDiamond BallroomPick of the Crop: Pick-Your-Own and AgritourismHow (and Why) We Get 40,000 People a Yearto Visit Our Farm. Jill Adams Mancivalano,Adams Farm, VTThe Evolution of Pick-Your-Own.Norm Greig, Greig Farm, NYModerator: Janet Britt, Buttermilk FallsOrganic Farm, NY
Thursday, Oct. 21 Session 4 8:30–10 am
TRACK ONE: Marketing & IdentityEmerald IIICelebrate Diversity: Capturing New MarketsDiversification at Nezinscot Farm. GloriaVarney, Nezinscot Farm, METhe Co-op Connection: Creating New MarketOpportunities. Lynda Brushett, Senior Partner,Marketing Cooperative DevelopmentInstitute, NHModerator: Frank Mangan, University ofMassachusetts
TRACK TWO: Sustainable ProductionEmerald IDown in the Dirt: Soil Health ManagementNo-till, Cover Crops, and Soil Health on MyFarm. Steve Groff, Cedar Meadow Farm, PAOn-Farm Improvement and Assessment of SoilHealth. Ray Weil, University of Maryland, MDModerator: Tim Griffin, USDA/ARS
TRACK THREE: The Policy of FoodEmerald IIThe Big League: Working to Change Our Food SystemGrowing the Philadelphia Area Market for Localand Sustainable Food. Duane Perry, The FoodTrust, PAWholesale Marketing of Ecological Produce. KateLarson, Red Tomato, MAModerator: Herb Cole, Northeast SARE
TRACK FOUR: CommunicationsAmphitheaterToo Little Time: Communicating with Busy FarmersLorraine Merrill, freelance agricultural journalist, NHJohn Vogel, editor, American Agriculturist, NYModerator: Dale Riggs, Northeast SARE
TRACK FIVE: Learning from FarmersDiamond BallroomMilk and Honey? Adding Value on Dairy FarmsOn-Farm Bottling and Ice Cream Production.Earl and Amy Ransom, Strafford OrganicCreamery, VTHow We Add Value to Our Dairy Farm. MattFreund, Freund Family Farm, CTModerator: Bob Parsons, University ofVermont
Session 5 10:30 am–noon
Getting to the Conference by Car
From Boston: Take Interstate 93 norththrough Manchester to Concord, NewHampshire. At Concord, pick up Interstate89 north through New Hampshire andVermont. Take Exit 14W; the Sheraton comesup very quickly on your right. The approxi-mate travel time from Boston is four hours.
From New York City: Take Interstate 87north to Albany. In Albany, continue on 87(also called the Northway) to Exit 20, FortAnn and Whitehall. Take Route 149through Fort Ann to Whitehall. In White-hall, take Route 4 into Vermont. Once inVermont, take the first exit (Route 22A, FairHaven) and follow 22A north to Vergennes.In Vergennes, take Route 7 north toBurlington. In South Burlington, take the189 connector to I-89 north. Take exit14W; the Sheraton comes up very quicklyon your right. The approximate travel timefrom New York is six hours.
From Hartford, Connecticut: Take Inter-state 91 north to White River Junction.Here, take Interstate 89 to Burlington andget off at Exit 14W. The Sheraton comes upvery quickly on your right. The approximatetravel time from Hartford is four hours.
Getting to the Conference by Air
Burlington is served by USAirways, Jet Blue,United, and Continental, but is not amajor hub; as a result, it can be expensiveto fly into. If you plan to fly, you shouldmake your reservations early. You may alsowant to explore whether another regionalairport such as Bradley (in Windsor Locks,near Hartford, Connecticut), Albany (inupstate New York), or Manchester (in NewHampshire) is a good alternative. Doingthis will involve renting a car, but drivingin northern New England, especially inOctober, can be a pleasurable experience.
Driving time from Bradley is about fourhours, from Albany about three and a halfhours, and from Manchester about threehours. Use the driving directions above fromHartford, New York, or Boston.
If you do fly into Burlington, the SheratonHotel and Conference Center runs a cour-tesy shuttle from the Burlington airport.
Getting to the Conference by Train
Amtrak offers daily passenger service on the“Vermonter” to Essex Junction, Vermont,from Washington, D.C. and New York. EssexJunction is a near suburb of Burlington, andyou can call a taxi from the station. Pleasenote this is an unattended station.
Amtrak also offers daily service on the“Ethan Allen Express” from New York toRutland, Vermont, which is about 50 milessouth of Burlington.
The “Adirondack” runs from New York toMontreal, and you can get off in Platts-burgh, rent a car, and get to Burlington byferry out of Plattsburgh to Grand Isle andthen by causeway to the Vermont main-land. There is also a ferry crossing fromPort Kent, New York, to Burlington, withspectacular water and mountain views. Port Kent is about ten miles south ofPlattsburgh.
To inquire about Amtrak train schedulesand reservations, call 800/872-7245. Tolearn more about Lake Champlain Ferries,go to www.ferries.com.
Getting to the Conference by Bus
There is bus service to Burlington frommost New England cities. To find out aboutlocal service and schedules, call VermontTransit at 800/451-3292 (New England) or800/642-3133 (Vermont only).
Lodging: Make your reservation by call-ing the Sheraton Hotel and ConferenceCenter at 802/865-6600 or toll-free at800/325-3535. We have negotiated a specialroom rate ($99), so make sure you say youare coming for the Northeast SAREConference.
Program: The full conference programcan be viewed at www.uvm.edu/~nesare.
Questions? Questions can be directed toVern Grubinger, conference coordinator, [email protected].
General Information
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