Saturday & Sunday, March 5 & 6, 2011 University of North Carolina at Asheville (UNCA) Asheville, NC

WELCOME to the 18th Annual OGS Spring Conference! After our biggest and best year yet in 2010, we’re excited to welcome you back to the UNCA campus for another round of learning and networking! Please review the map on pages 2-3 to find your bearings.

KEY LOCATIONS on CAMPUS:

HighSmith Student Union Building (HU) houses

• OGS Headquarters • Registration (until 9:00 am) • Lunch Vendors • Trade Show Exhibitors • Seed & Plant Exchange • Silent Auction

CLASSES are in various buildings around campus, most of which surround the Grassy University QUAD. Use the map on pages 2-3 to navigate, follow signs, or ask someone wearing a green arm band.

ringErS off! Please turn off your cell phone out of courtesy and respect for those around you.

nAmE tAgS are very important because they show us that you are a paid registrant and we’re glad to have you. BLUE tags get you in on Saturday, March 5, while GREEN tags get you in on Sunday, March 6. Make sure you’re flashing the right color, or you may get stopped! TICKETS that you purchased for half day hands on workshops, cooking classes or the FarmSoiree are tucked into the back of your name tag holder. Have these out and ready at the door for our volunteer door monitors. If you are missing some tickets that you think you should have, please visit OGS Headquarters in the HU Building.

CLASSES are open to all who have registered, with the exception of half day hands on workshops and cooking classes, which required pre-registration and extra fees. If you are particularly interested in a class, gEt tHErE EArLY, as sometimes we have more to share than we have seats. In half day workshops and cooking classes there will be ticket takers and a roll call. NO crashers, please!

CoffEE is for sale from Sweet Monkey Bakery in the HU Building. Kudos to those who brought their own mug—you’ll be receiving a small discount for keeping the earth in mind!

nEEd HELp? Come to the OGS Headquarters in the Highsmith Union Building, or look for staff and volunteers wearing green arm bands.

fArmSoirEE: You can still buy tickets! Join us Saturday night at 8pm for a FarmSoiree, featuring some local celebrities and Camille Kingsolver, plus the Firecracker Jazz Band. Tickets are available at Registration in HU from 7-9am, or at OGS HQ all day on Saturday.

a weekend of workshops for beginning gardeners to advanced commercial growers

organic growers schoolSpring Conference The Largest Sustainable Agriculture Conference in the Southeast

Schedule7:30-8:30 Registration in Highsmith Union

8:00-9:00 Trade Show open. Visit Exhibits, Seed & Plant Exchange, and Silent Auction

9:00-10:30 Session 1

10:30-11:00 Break • Visit Exhibits, Seed & Plant Exchange, and Silent Auction

11:00-12:30 Session 2

12:30-2:00 Lunch • Visit Exhibits, Seed & Plant Exchange, Silent Auction and Vendor Talks

2:00-3:30 Session 3

3:30-4:00 Break • Visit Exhibits, Seed & Plant Exchange and Silent Auction

4:00-5:30 Session 4

4:00 Trade Show closes

8:00-12:00 FARM SOIREE. Stop by the OGS Booth in Highsmith Union for more information

TABLE OF CONTENTSMap of Campus ….. ......................................2-3Saturday March 5 Class Schedule….. .................... 4Sunday March 6 Class Schedule….. ...................... 5Class Descriptions…….. ..................................6-9Half Day Hands on Workshops…. .................... 10-11Friday On Farm Session…. ...............................11Thanks to Our Sponsors………… ...................... 12-14Childrens Program Schedule & About Campus & Vendor Talks ….. .......................................15Exhibitors & Silent Auction Donors….. .................16Organizers and Volunteers………… .......................17Speaker Bios…………….. ............................... 18-20Conference Evaluation………. ........................ 21-22Opportunities……. ..................................... 23-24

2 3To Future I-26, Broadway, and Downtown Asheville (1.5 miles to Downtown)

FOUNDERS DRIVEto UNIVERSITY HALL

University Heights

Parking Lot 5

App. 10 min.

walk to Owen

5 min. walk to

Main Campus

Future I-2619/23 off of Broadway

University Dining

Hall

Parking for speakers, sponsors, vendors, volunteers and VIP off Founders Drive

Parking Lot 1

OWEN HALL

University Heights

To Edgewood Rd.

University H

eights

WT Weaver Blvd.

• MA

IN EN

TRAN

CEMore Parking available off University Heights in Lots DLots 9ZH Deck

A: MISCELLANEOUS ............................................................LipinskyAudiorium

B: GARDENING ................................................................................Robinson 125

C: SOILS .................................................................................................. Karpen 011

D: LIVESTOCK .......................................................................................Karpen 016

E: APPROPRIATE TECHNOLOGY ............................................................Zeis 014

F: COMMERCIAL FARMERS ..................................Highsmith Union 223-224

G: FRUIT PRODUCTION ............................................Humanities Lecture Hall

H: PRIMITIVE SKILLS ...........................................................................Mullen Park

I: FOOD PRESERVATION ........................................Highsmith Union 221-222

J: PERMACULTURE ...............................................................................Karpen 038

K: HERBS .................................................................................................... Owen 302

L: SUSTAINABLE FORESTRY .........................................................Robinson 228

M: SUSTAINABLE LANDSCAPING ..............................................Robinson 217

N: COOKING ..............................................................Karpen- The Laurel Forum

O: ALL ABOUT POULTRY ...........................................................................Zeis 123

Parking lot 7B

SATURDAY WORKSHOPSP-AM: GARDEN FRESH WINES ................................................................Zeis 124

P-PM: ARTISINAL BREAD BAKING ...................................................Karpen 006

Q-AM: INTRO TO FERMENTATION ..........................................................Zeis 126

Q-PM: HOME TEMPEH PRODUCTION .................................................Zeis 126

R-AM: BUILD YOUR OWN WOOD-FIRED OVEN ...........................Karpen 006

R-PM: FOOD AS MEDICINE ........................................................................Zeis 128

S-AM: DRY STACK STONE .....................................................................Karpen 012

S-PM: GROWING OYSTER MUSHROOMS............................................. Zeis 124

T-AM: MICROBES RULE: BIOCHAR ...................................................Karpen 034

T-PM: WILD BASKETS ............................................................................Karpen 034

U-AM: BIOMASS GASIFICATION ........................................................Karpen 033

SUNDAY WORKSHOPSP-AM: GARDEN FRESH WINES ..................................................................Zeis 124

P-PM: ARTISINAL BREAD BAKING .....................................................Karpen 006

Q-AM: INTRO TO FERMENTATION .........................................................Zeis 126

Q-PM: HOME TEMPEH PRODUCTION ...................................................Zeis 126

R-AM: BUILD YOUR OWN WOOD-FIRED OVEN ...........................Karpen 006

R-PM: FOOD AS MEDICINE ........................................................................Zeis 128

S-AM: DRY STACK STONE .................................................................... Karpen 012

S-PM: GROWING OYSTER MUSHROOMS .............................................Zeis 124

T-AM: WILD BASKETS .............................................................................Karpen 034

T-PM: PLANT WALK ..............................................Meet at Ramsey Library steps

U-AM: BIOMASS GASIFICATION .........................................................Karpen 033

CARMICHAEL HALL

NEW HALL

ZAGEIR HALL

CAROL BELK

THEATER

RHODES / ROBINSON

KARPEN LIPINSKY

RAMSEY LIBRARY

PHILLIPS

ZEIS HALL

University Heights

• OGS Headquarters

• Registration

• Lunch HIGHSMITH UNION

HUMANITIES LECTURE

HALL

Buildings for OGS use are black with white text.x

Parking lot C

GRASSY UNIVERSITY QUADRANGLE Cross this to access buildings

GRASSY UNIVERSITY QUADRANGLE Cross this to access buildings

Mills Resid

ence

Hall

Mills Residence

Hall

• OGS Headquarters

• Registration

• Lunch

MULLEN PARK

4 5

18th AnnuAl OrgAnic grOwers schOOl • clAss schedule sAturdAy MArch 5, 2011

1A: Making Square Foot Garden LIPINSKY AUD.

1B: Starting First Vegetable Garden ROBINSON 125

1C: Determining Nitrogen Delivery and... KARPEN 011

1G: Small Fruits, Natives & Exotics HUMANITIES

4F: Pollinator Conservation... HU 223-224

1E: Improving Home Performance in Comfort... ZEIS 014

1D: Intro to Heritage Breed Pork Production KARPEN 016

1M: Water Wise Landscape When it Rains ROB. 217

1L: Non-Native Invasive Plants: I.D and Control ROBINSON 228

1K: Herbal Glycerites OWEN 302

1J: Backyard Economics KARPEN 038

1I: Long Term Food Storage: Preserving the Harvest HU 221-222

1H: Why Primitive Skills? MULLEN PARK

1N: Whole Grain Appalachian Breakfast LAUREL FORUM

2A: BioIntensive Agriculture for Urban Spaces LIPINSKY AUD.

2B: Pest Management Options in the Home Garden ROBINSON 125

2C: Climate Change, Soils, and Profit... KARPEN 011

2G: Pruning Small Fruit for Production HUMANITIES

2F: Seed Saving & Production .... HU 223-224

2E: Modern Homesteading: Retooling the Tradition ZEIS 014

2D: Bring Back the Tongue: Whole-Animal Utilization KARPEN 016

2M: Water Wise Landscaping II: Dealing with Drought ROB. 217

2K: Stocking Herbal Medicine...OWEN 302

2J: Real Life Forest Gardening KARPEN 038

2I: Canning Jams HU 221-222

2H: Making Felt Pouches ZEIS 128

2N: Gourmet Food in a Flash LAUREL FORUM

3A: The Good, the Bad, and the Ugly LIPINSKY AUD.

3B: Heirloom Seeds: Sow, Savor, Save ROBINSON 125

3C: What’s in Your Compost? KARPEN 011

3G: Organic Heirloom and Antique Apple Production HUMANITIES

3F: Equipment for Diversified Vegetable Production HU 223-224

3E: Small-Scale Wind Energy for Farms... ZEIS 014

3D: Year-Round Grazing and Alternative Forages for Beef Cattle KARPEN 016

3M: Sustainable Site Design... ROBINSON 217

3L: Mycoforestry: Mushroom Cultivation & Applications ROB.228

3K: Traditional Chinese Medicine OWEN 302

3J: Urban Permaculture KARPEN 038

3I:Small-Scale Grain Production & Storage HU 221-222

3H: Introduction to Tracking MULLEN PARK

3N: The Restorative Gluten-Free Approach LAUREL FORUM

4A: Beginning Beekeeping Chemical-Free Apiary LIPINSKY AUD

4B: Heirloom Apples and Your Edible Yard ROBINSON 125

4C: Myco-Remediation of Contaminated Soil KARPEN 011

4G: Using Small Fruit to Diversify... HUMANITIES

1F: First Steps to Starting a Small Farm Enterprise HU 223-224

4E: Energy Policy Panel ZEIS 014

4D: What Chefs Want: KARPEN 016

4M: Alternatives to Invasive Exotics ROBINSON 217

4L: Positive Impact Forestry in Appalachia ROBINSON 228

4K: Growing an Herb Tea Garden OWEN 302

4J: Charles Darwin’s Earthworms KARPEN 038

4I: Charcuterie: Fancy Name for Meat Preservation HU 221-222

4H: Making Fire by Friction MULLEN PARK

4N: Secrets from the Seasonal School... LAUREL FORUM

SAT9 am

to

10:30

session 1

SAT11 am

to

12:30

session 2

SAT4 pm

to

5:30

session 4

SAT2 pm

to

3:30

session 3

10:30 - 11:00 Morning Break • Visit Exhibits and Seed Exchange

7:30 - 8:30 REGISTRATION • Visit Exhibits and Seed Exchange

12:30 - 2:00 Lunch Break • Visit Exhibits and Seed Exchange

3:30 - 4:00 Afternoon Break • Visit Exhibits and Seed Exchange

Don’t Forget the Half-Day Workshops!

Please refer

to Workshop

descriptions on

page 10 & 11

AM workshops run from 9 AM to 12:30 PM with a half-hour break at 10:30 AM.

P-AM: Garden Fresh Wines

Q-AM: Introduction to Fermentation

R-AM: Build Your Own Wood-Fired Oven

S-AM: Dry Stack Stone in the Landscape

T-AM: Microbes Rule: Biochar, Low Till and Innovative Cover Crops

U-AM: Biomass Gasification

PM workshops run from 2 PM to 5:30 PM with a half-hour break at 3:30 PM.

P-PM: Artisan Bread Baking

Q-PM: Home Tempeh Production

R-PM: Food as Medicine

S-PM: Growing Oyster Mushrooms

T-PM: Wild Baskets

2L: Taxes to Management Tips ROBINSON 228

class descriptions are on Pages 6-9

class descriptions are on Pages 6-9

class descriptions are on Pages 6-9

class descriptions are on Pages 6-9

1O: Selecting for Body Type in Chickens ZEIS 123

2O: Pastured Poultry Nutrition ZEIS 123

4O: Matching Poultry Genetics ... ZEIS 123

3O: Basic Poultry Health Management ZEIS 123

18th AnnuAl OrgAnic grOwers schOOl • clAss schedule sundAy MArch 6, 2011

1D: What Chefs Want: KARPEN 016

2E: Modern Homesteading: Retooling the Tradition ZEIS 014

SUN9 am

to

10:30

session 1

SUN11 am

to

12:30

session 2

SUN4 pm

to

5:30

session 4

SUN2 pm

to

3:30

session 3

10:30 - 11:00 Morning Break • Visit Exhibits and Seed Exchange

7:30 - 8:30 REGISTRATION • Visit Exhibits and Seed Exchange

12:30 - 2:00 Lunch Break • Visit Exhibits and Seed Exchange

3:30 - 4:00 Afternoon Break • Visit Exhibits and Seed Exchange

Don’t Forget the Half-Day Workshops!

Please refer

to Workshop

descriptions on

page 10 & 11

4D: Starting a Dairy Share Program KARPEN 016

3E: Small-Scale Wind Energy for Farms... ZEIS 014

4E: Energy Policy Panel ZEIS 014

class descriptions are on Pages 6-9

class descriptions are on Pages 6-9

class descriptions are on Pages 6-9

class descriptions are on Pages 6-9

1B: Starting First Vegetable Garden ROBINSON 125

2A: BioIntensive Agriculture for Urban Spaces LIPINSKY AUD.

2B: Pest Management Options in the Home Garden ROBINSON 125

2C: Climate Change, Soils, and Profit... KARPEN 011

2D: Bring Back the Tongue: Whole-Animal Utilization KARPEN 016

3A:The Good, the Bad, and the Ugly LIPINSKY AUD

3B: Heirloom Seeds: Sow, Savor, Save ROBINSON 125

3C: What’s in Your Compost? KARPEN 011

3D: Year-Round Grazing and Alternative Forages for Beef Cattle KARPEN 016

4A: Beginning Beekeeping Chemical-Free Apiary LIPINSKY AUD

4B: Heirloom Apples and Your Edible Yard ROBINSON 125

4C: Myco-Remediation of Contaminated Soil KARPEN 011

1E: Improving Home Performance in Comfort... ZEIS 014

1G: Small Fruits, Natives & Exotics HUMANITIES

1F: Pollinator Conservation on Farms HU 223-224

1L: Taxes to Management Tips ROBINSON 228

1K: Herbal Glycerites OWEN 302

1J: Backyard Economics KARPEN 038

1I: Long Term Food Storage: Preserving the Harvest HU 221-222

1H: Basic Cordage (Rope-Making) MULLEN PARK

1N: Whole Grain Appalachian Breakfast LAUREL FORUM

1M: Alternatives to Invasive Exotics ROBINSON 217

1O: Intro to Selecting & Culling Your Breeding Flock ZEIS 123

2G: Pruning Small Fruit for Production HUMANITIES

2F: Seed Saving & Production... HU 223-224

2K: Stocking Herbal Medicine..OWEN 302

2J: Real Life Forest Gardening KARPEN 038

2I: Canning Jams HU 221-222

2H: Making Felt Pouches ZEIS 128

2N: Gourmet Food in a Flash LAUREL FORUM

2M: Sustainable Site Design...ROBINSON 217

2O: Basic Chick Care ZEIS 123

3G: Organic Heirloom and Antique Apple Production HUMANITIES

3F: Equipment for Diversified Vegetable Production HU 223-224

3L: Mycoforestry: Mushroom Cultivation & Applications ROB. 228

3K: Traditional Chinese Medicine OWEN 302

3J: Urban Permaculture KARPEN 038

3I:Small-Scale Grain Production & Storage HU 221-222

3H: Introduction to Tracking MULLEN PARK

3N: Raw! LAUREL FORUM

3M: Water Wise Landscape When it Rains ROB.217

3O: From Egg to Table ZEIS 123

4G: Using Small Fruit to Diversify... HUMANITIES

4F: First Steps to Starting a Small Farm Enterprise HU 223-224

4K: Growing an Herb Tea Garden OWEN 302

4J: Charles Darwin’s Earthworms KARPEN 038

4I: Charcuterie: Fancy Name for Meat Preservation HU 221-222

4H: Making Fire by Friction MULLEN PARK

4N: Secrets from the Seasonal School...LAUREL FORUM

4M: Water Wise Landscaping II: Dealing with Drought ROB.217

4O: Secrets of Marketing Your Poultry Products ZEISS 123

AM workshops run from 9 AM to 12:30 PM with a half-hour break at 10:30 AM.

P-AM: Garden Fresh Wines

Q-AM: Introduction to Fermentation

R-AM: Build Your Own Wood-Fired Oven

S-AM: Dry Stack Stone in the Landscape

T-AM: Wild Baskets

U-AM: Biomass Gasification

PM workshops run from 2 PM to 5:30 PM with a half-hour break at 3:30 PM.

P-PM: Artisan Bread Baking

Q-PM: Home Tempeh Production

R-PM: Food as Medicine

S-PM: Growing Oyster Mushrooms

T-PM: Plant Walk

1A: Making Square Foot Garden LIPINSKY AUD.

1C: Determining Nitrogen Delivery and... KARPEN 011

4L: Positive Impact Forestry in Appalachia ROBINSON 228

1L: Non-Native Invasive Plants: I.D and Control ROBINSON 228

6 7

CLASS SESSIONS AND TRACK NAMES

2C: Climate Change, Soils, and Profit through Soil Carbon Management Doug Ruley, Climate Law Consultants and Laura Lengnick PhD, Warren Wilson CollegeIn this session, a soil scientist and an environmental lawyer will outline the impacts to southeast agriculture from climate change, how to increase your farm’s resiliency and soil carbon content, plus possibilities and requirements for increasing your profits through earning offset credits for better on-farm soil carbon management.

3C: What’s in Your Compost? Brian Rosa, NCDENRHeavy metal contamination of bagged compost is the new buzz among growers. Learn how compost becomes contaminated, who this affects, and how you can become informed before introducing problems in your soils.

4C: Myco-Remediation of Contaminated Soil Tradd Cotter, Mushroom Mountain LLCMushrooms native to the southeastern US are capable of destroying pathogens and disassembling complex compounds, harmful pesticides, and dangerous molecules in soil and water. Learn how these amazing fungi work, and how to develop a myco-remediation project to suit your needs.

TRACK D: LIVESTOCK1D: Intro to Heritage Breed Pork Production (SATURDAY ONLY) Jeannette Beranger, American Livestock Breeds Conservancy Heritage pigs are the “darlings” of master chefs across the country. Learn about the diverse breeds, how they fit into sustainable farming systems, and how to take advantage of their unique marketing potential.

SUNDAY CHANGE TO 1D: What Chefs Want: A No-Nonsense Perspective Kris Reid, ChefMarketing your local meat to chefs is a different ball game than working the retail consumer market. Learn what trained culinarians expect of meat products, and why the stakes are high for local producers to provide consistent, quality, and honest service to chefs.

2D: Bring Back the Tongue: What Farmers and Eaters Should Know about Whole-Animal Utilization Casey McKissick, NC Choices and William Dissen, The Market PlaceThis session will discuss the benefits to farmers, consumers and chefs when buying and utilizing odd cuts and whole animals, including poultry, beef, pork and lamb. Basic cutting and cooking techniques will be demonstrated and meats sampled.

3D: Year-Round Grazing and Alternative Forages for Beef Cattle Dr. Matt Poore, NC State UniversityLearn to manage pastures and forage to provide a year-round grass-based diet for beef cattle. We will discuss the changing nutritional needs during the year, rotational grazing, alternative forages, and options to improve pasture fertility.

4D: What Chefs Want: A No-Nonsense Perspective (SATURDAY) Kris Reid, ChefMarketing your local meat to chefs is a different ball game than working the retail consumer market. Learn what trained culinarians expect of meat products, and why the stakes are high for local producers to provide consistent, quality, and honest service to chefs.

SUNDAY CHANGE TO 4D: Starting a Dairy Share Program Agatha Grimsley, Rolling Fork FarmSelling raw milk in most states is illegal but consumer demand for milk is high. Learn about starting a dairy share program on your farm, including cow care, economics, and the legal parameters.

TRACK A: MISCELLANEOUS 1A: Making A Square Foot Garden Ron Arps, Vegenui GardensAvoid the pitfalls of a first time garden by learning the principles of the Square Foot Gardening method, developed by Mel Bartholomew. In this session, a garden will be constructed from framing to planting.

2A: BioIntensive Agriculture for Urban Spaces Angel Cruz, Ecology ActionGrow Biointensive is a small-scale way of growing food that focuses on building soil fertility. Learn the basics of the method and how to get 2-4x the yields per unit area with just a fraction of the water, using this method.

3A: The Good, the Bad, and the Ugly: Attracting and Managing Beneficial Insects in the Home Garden Patryk Battle, Sparkling Earth FarmDesign your garden using IPM and farmscaping: selecting plants and borders that feed and shelter beneficial insects. This will create the balance that takes care of 90% of your pest problems. We will cover organic solutions for the remaining 10%.

4A: Beginning Beekeeping: Your Chemical-Free Apiary Cindy Jordan, Jordan Blackley FarmThis session will offer an overview of what is required to begin keeping honeybees responsibly. We will discuss pests and diseases that affect the honeybee and outline natural treatment strategies.

TRACK B: GARDENING1B: Starting Your First Vegetable Garden Elizabeth Ayers, NC Cooperative ExtensionThis session will cover things you need to know when starting your first vegetable garden. Elizabeth will discuss site selection, soil preparation, what to plant when, and how to grow some of your favorite vegetables.

2B: Pest Management Options in the Home Garden Linda Blue, NC Cooperative ExtensionEven the healthiest home garden will encounter insects, diseases, and weeds. In this session we will discuss some strategies for preventing and controlling problems in the home garden.

3B: Heirloom Seeds: Sow, Savor, Save Ira Wallace, Southern Exposure Seed ExchangeThe popularity of heirlooms has increased enormously over the last decade. Learn about the beauty, diversity, and history of unique heirloom vegetable varieties. Then, learn how to save their seeds and help to preserve biodiversity through your gardening.

4B: Heirloom Apples and Your Incredible, Edible Yard Chip Hope, Western Piedmont Community CollegeTurn yours into the “Incredible Edible Yard.” Learn about a variety of heirloom herbs, flowers, and fruits—especially heirloom apples—and organic farming and gardening practices to help you start your journey into sustainable living.

TRACK C: SOILS1C: Determining Nitrogen Delivery and Cost Using an Organic Fertilizer and Cover Crop Calculator Julie Grossman, NC State UniversityOne challenge in organic agriculture is determining which fertilizer and cover crop combinations provide the most efficient nitrogen for your needs. Using a free tool, this hands-on workshop will help you determine how to get the most nitrogen for the lowest cost. Note: Bring a laptop if you have one.

CLASS SESSIONS AND TRACK NAMES

TRACK E: APPROPRIATE TECHNOLOGY1E: Improving Home Performance in Comfort, Health, Safety & Efficiency Isaac Savage, Home Energy PartnersLearn how to make your home safer, healthier, more comfortable, and more efficient! From insulation to windows, to geo-thermal heating and cooling equipment, this class will illustrate the most common home performance problems and remedies.

2E: Modern Homesteading: Retooling the Tradition Phillip & Erin Ackerman-Leist, AuthorsEcological constraints, economic struggles, sociological pressures, new technologies, and old wisdom—the American homesteading tradition is shifting. Portraits of a variety of homesteading ventures help one see the possibilities, whether it’s “back to the land” or “back to the yard.”

3E: Small-Scale Wind Energy for Farms, Homes, & BusinessesMike Uchal Appalachian State UniversityWind can be an organic fuel for your energy needs. Do you have a resource? What types of wind turbines are available? How much do they cost? Who can install one? Are there incentives? Mike will cover these issues and more.

4E: Energy Policy Panel Facilitated by Ned Ryan Doyle, SEE Expo, Richard Freudenberger, Back Home Magazine, and Mike Uchal, Appalachian State UniversityThis session provides an overview of energy resources, technologies, and policies designed to evaluate the impact of fossil fuel, renewable energy, nuclear and hydrogen technologies and how public policies can be used to influence their development.

TRACK F: COMMERCIAL FARMERS1F: The First Steps to Starting a Small Farm EnterpriseTammara Cole-Talley, NC State UniversityYou have a great business idea, now how do you get it off the ground? This session will cover the first steps of getting started, including business regulations, taxes, labor considerations, and managing healthy controllable growth.

SUNDAY CHANGE TO 1F: Pollinator Conservation on Farms (See description on 4F)

2F: Seed Saving & Production as a Small Farm Enterprise Ira Wallace, Southern Exposure Seed ExchangeLearn about seed saving and seed production on your farm. Discover how on-farm seed saving is a viable diversification strategy. Hear about seed companies interested in contracting for seed directly with farmers.

3F: Equipment for Diversified Vegetable Production: Farmer Profiles Daniel Parson & Alex Brown, Full Sun FarmAppropriate equipment for your farm operation is key for a successful organic farm. Learn from two organic growers about the equipment they use and why it works for their system. General maintenance will also be discussed.

4F: Pollinator Conservation on Farms Debbie Roos, NC State UniversityLearn about important pollinators in NC and how they can help improve yields on your farm. Look at actual specimens and learn how to provide forage habitat and nesting sites for these important beneficial animals.

SUNDAY CHANGE TO 4F: The First Steps to Starting a Small Farm Enterprise (See description on 1F)

TRACK G: FRUIT PRODUCTION1G: Small Fruits, Natives & Exotics Richard Moyer, King CollegeIn this session we will cover how to identify disease resistant and locally adapted fruits, start production, and market fresh fruits profitably. Sustainable methods will be covered, including water conservation and guilds for healthier systems and risk management.

2G: Pruning Small Fruit for Prolific Production Walter Harrill, Imladris FarmWhat’s the hardest part of growing fruit? Cutting it all down! Join us for a class in pruning small fruits. We’ll focus on learning how the plants grow and reproduce, so that you can understand why to make each cut.

3G: Organic Heirloom and Antique Apple Production Ron & Suzanne Joyner, Big Horse Creek FarmApple trees are an exciting addition to a small farm or home landscape. Come learn about organic production and heirloom and antique apple varieties from the experts at Big Horse Creek Farm.

4G: Using Small Fruit to Diversify Your Marketing Mix Annie Perkinson, Flying Cloud FarmSmall fruits are a high-value crop that are relatively easy to grow with minimal pest pressure. Adding nutritious and delicious small fruits to your marketing mix will delight your customers.

TRACK H: PRIMITIVE SKILLS1H: Why Primitive Skills? Natalie Bogwalker, Firefly GatheringIn this session, Natalie will demonstrate basic primitive skills and discuss why these skills are still relevant to modern life.

SUNDAY CHANGE TO 1H: Basic Cordage (Rope-Making) Denton BraggLearn basic techniques for making cordage, along with a wealth of information about the fiber plants growing wild in our ecosystem.

2H: Making Felt Pouches Jamie SparkLearn the ancient art of feltmaking! Transform a pile of sheeps wool into a beautiful pouch and learn principles of feltmaking that will help you continue with your own felting projects at home.

3H: Introduction to Tracking Clint CorleyBecome a beginning woodland detective as you learn basic skills in reading signs of animal activity, and assembling clues to discern details about the life of the animal.

4H: Making Fire by Friction Alex KilgoreThe most fundamental of skills, friction fire is critical to surviving and thriving in the wilderness. In this hands-on class, you will learn how to make a fire using a simple hand-made bow drill.

TRACK I: FOOD PRESERVATION1I: Long Term Food Storage: Preserving the Harvest Kathleen Lamont, Back to BasicsLearn how to pack and store grains, beans, and rice for the long term. Also learn preservation methods of canning, dehydrating, root cellaring, vacuum sealing, and freezing, while Kathleen explains which foods lend themselves to which method.

2I: Canning Jams Martha Vining, Blue Ridge Food VenturesThis class will take you through the basic canning procedures for making fruit jam. Equipment, ingredients, and techniques will be covered. No previous canning experience required.

8 9

CLASS SESSIONS AND TRACK NAMES

3I: Small-Scale Grain Production & Storage Sara Jane & Jamie Davis, A Way of Life FarmSmall scale production of grains for self-sufficiency and commercial sale is a hot topic in Western North Carolina. Learn the opportunities and barriers to successful grain production within a diversified rotation from one local farming couple who have experience with amaranth, quinoa, corn, oats, rye, wheat, and dry beans.

4I: Charcuterie: A Fancy Name for Simple Meat PreservationWilliam Dissen, The Market Place RestaurantLooking for more ways to use sustainable, local meats in your diet? Dress up your seasonal restaurant menu? Meat preservation is a great way to get the most out of your local protein purchases, and to bring out fantastic flavors. In this session, Chef William Dissen will present the history and practice of charcuterie, and discuss its place in the modern kitchen.

TRACK J: PERMACULTURE1J: Backyard Economics: Unleashing the Potential Chuck Marsh, Useful Plants NurseryLearn to realize your landscape’s potential to support your family’s needs for food, medicine, and nutrition. Permaculture practices for cultivating biological abundance and personal self-reliance will also have significant positive benefits on your financial well-being.

2J: Real Life Forest Gardening Zev Friedman, Living Systems DesignForest is the default ecosystem of our region. Come learn practical techniques to work with, rather than against nature, by learning how to grow food, medicine, timber, and fiber as part of natural forest cycles.

3J: Urban Permaculture Shawn Jadrnicek, Clemson UniversityThis session will include a photographic tour of urban permaculture projects, and Shawn will discuss a wide array of design elements including rainwater harvesting, passive solar, aquaculture, vermiculture, poultry, soldierfly/grub production, edible fungi, food forestry, recycled materials, and more!

4J: Charles Darwin’s Earthworms Bill WhippleBill Whipple, in classic character, will cover “groundbreaking” data on the formation of vegetable mould through the action of worms, and provide information on how earthworms can help you.

TRACK K: HERBS1K: Herbal Glycerites Mimi Hernandez, HerbalistHerbal glycerites provide a sweet and effective way to extract the medicinal benefits of fresh aromatic plants, and offer support for the digestive and nervous system. They can also be made alcohol free. Come make some with Mimi!

2K: Stocking the Herbal Medicine Cabinet Ceara Foley, Appalachia School of Holistic HerbalismThis session will teach you what plants you might use from your yard and garden before turning to over-the-counter medications. Practical herbal solutions for common complaints such as nausea, headaches, colds, burns, sores, and more.

3K: Traditional Chinese Medicine: Herbs and Food TherapyWhitney Williams, Source for Well Being Learn the basics of digestion according to Chinese Medicine. It is then that we can start to understand and choose food and herbs according to their nature to maximize health and vitality.

4K: Growing an Herb Tea Garden Juliet Blankespoor, Chestnut School of Herbal MedicineIn this session we will discuss garden-scale cultivation of common herbal tea ingredients, from germination to harvest and medicinal uses.

TRACK L: SUSTAINABLE FORESTRY1L: Non-Native Invasive Plants: I.D and Control Bob Gale WNC Alliance (SATURDAY ONLY)Participants will learn to identify the most common non-native invasive plants, why they are problematic, and manual to chemical methods of control. Some discussion will also be given regarding uses for these plants.

SUNDAY CHANGE TO 1L: Sustainable Forestry: Taxes to Management Tips (see description below)

2L: Sustainable Forestry: Taxes to Management Tips Mark Megalos & Rick Hamilton, NC State UniversityThis session will cover the key aspects of land, state, and federal taxes as they relate to timber growers. We will also overview sustainable forestry tips of use to typical landowners.

SUNDAY CHANGE TO 2L: Non-Native Invasive Plants: I.D and Control Bob Gale, WNC AllianceParticipants will learn to identify the most common non-native invasive plants, why they are problematic, and manual to chemical methods of control. Some discussion will also be given regarding uses for these plants.

3L: Mycoforestry: Mushroom Cultivation & Applications Tradd Cotter, Mushroom Mountain LLCThis session will cover beginner and advanced techniques of mushroom cultivation including habitat restoration, intercropping, natural methods for increasing yields, and disease and insect vector management.

4L: Positive Impact Forestry in Southern Appalachia Rob Lamb, Forest Stewards, Inc.This session will include a discussion of stewardship strategies for landowners in the Southern Appalachians. Topics will include how to achieve common stewardship goals such as forest health, restoration, diversity, and wildlife habitat with consideration towards income opportunities and savings.

TRACK M: SUSTAINABLE LANDSCAPING1M: Water Wise Landscaping: When it Rains Randy Burroughs, Landscape ArchitectIn this session, we will discuss facultative wetland plants and useful structures that promote groundwater recharge such as rain gardens, drip strips, and vegetative swales. We will discuss plants’ varying tolerances for wet conditions and learn to observe examples in nature to problem solve in the landscape.

2M: Water Wise Landscaping II: Dealing with DroughtRandy Burroughs, Landscape ArchitectIn this session we will discuss basic plant physiology and the typical plant hydraulic system. We’ll cover the ins and outs of xeriscaping and rainwater catchments, and zero in on plants’ varying adaptations to drought conditions. We’ll also learn to observe examples in nature to solve problems in the landscape.

CLASS SESSIONS AND TRACK NAMES

SATURDAY TRACK O: ALL ABOUT POULTRY1O: The Rationale of Selecting for Body Type in Chickens Don Schrider, Poultry Specialist/Instructor (SATURDAY ONLY)Chickens and other species are good at what they do because of how they are built. What does body type tell us about ancestry? How can you select your rare breed flock for the standard and the breed’s historic job?

2O: Pastured Poultry Nutrition (SATURDAY ONLY)Anne Fanatico, Appalachian State UniversityIn this session you will learn the nutrition needs of birds raised on pasture. We will discuss foodstuffs used in specialty poultry production and alternate feeding strategies such as whole grain and choice feeding.

3O: Basic Poultry Health Management (SATURDAY ONLY)Jeannette Beranger, Amercian Livestock Breeds ConservancyThis session will teach you to favor pro-active care of your poultry, and you will learn techniques to prevent health problems in your flock. From housing considerations to special challenges, these principles will apply to any size poultry flock.

4O: Matching Poultry Genetics to the Production SystemAnne Fanatico, Appalachian State University (SATURDAY ONLY)Everyone interested in poultry should have a basic understanding of poultry genetics. Learn how hybrid breeds are developed, their benefits and drawbacks, and the genetics of standard breeds. This will inform your work to develop a sustainable flock on your farm.

SUNDAY TRACK O: ALL ABOUT POULTRY

1O: Introduction to Selecting & Culling your Breeding FlockDon Schrider, Poultry Specialist/Instructor (SUNDAY ONLY)You will learn to identify your productive birds and select your best breeders. We will discuss the set-up of your breeding pen, culling, and leave time for Q&A.

2O: Basic Chick Care (SUNDAY ONLY) Matt John, Poultryman Supply Company Chicks, ducklings, goslings or poults need very specific care for a successful beginning. We will cover topics such as preparing for your chicks, the first week of life, and the transition from baby to adult.

3O: From the Egg to the Table (SUNDAY ONLY)Dianne Palmer-Quay, Experienced Poultry Farmer Dianne raises a backyard poultry flock in the full sense: she breeds, hatches, raises, and even processes her birds on the farm. From beginning to end, this session will provide practical info on how you can provide eggs and meat for your family.

4O: Secrets of Marketing your Poultry Products (SUNDAY ONLY)Jim Adkins, Center for PoultryLearn the necessary skills to sell your poultry products. What exactly are the laws governing the sale of your products in North Carolina? You will discover the networking strategies that we can use together to market our local, sustainable poultry products in the WNC region.

3M: Sustainable Site Design and Landscaping Rob Dull, Snow Creek Landscaping LLCRob will cover the “full circle” approach to sustainable site design and landscaping from initial site visit to long term maintenance. Topics include site analysis, limits of disturbance, slope issues, storm water management, erosion control, and native plantings.

4M: Alternatives to Invasive Exotics Debbie Green, Buncombe County Master GardenerInvasive exotics dominate many southern landscapes. We will review resources for identifying desirable native alternatives for popular exotic species. Entice clients with these easy-to-grow, easy-maintenance trees, shrubs, and herbaceous plants.

SUNDAY CHANGE TO 1M: Alternatives to Invasive Exotics (see description above)

SUNDAY CHANGE TO 2M: Sustainable Site Design and Landscaping (see description above)

SUNDAY CHANGE TO 3M: Water Wise Landscaping: When it Rains (see description on Page 8)

SUNDAY CHANGE TO 4M: Water Wise Landscaping II: Dealing with Drought (see description on Page 8)

TRACK N: COOKING1N: Whole Grain Appalachian Breakfast Barbara Swell, Log Cabin Cooking Classes CLASS LIMIT=25Lets bring back some almost-forgotten regional breakfast foods for vintage wood cook stoves or the modern kitchen. Recipes made from locally grown farm products will be quick, healthy, (mostly) gluten-free, and fun to prepare.

2N: Gourmet Food in a Flash Diana S. McCall, private cooking instructor CLASS LIMIT=25Come to this class for inspirational ideas that keep your time in the kitchen to a minimum but your delight and nutrition at the table to a maximum. Learn creative ways to make the best of your labor and ingredients.

3N: The Restorative Gluten-Free Approach (SATURDAY ONLY)Donna Price, The Dirty Hoe Landscaping, & Rachel Brownlee, Health & Nutrition Coach CLASS LIMIT=25Gluten free cooking for restorative health focuses on nutrient dense cooking and whole foods. This session will provide recipes and cooking demos with opportunities for Q&A. Our goal is to shed light on the vast diversity possible within the gluten free diet.

SUNDAY CHANGE TO 3N: Raw! Michael Gentry, Everyone Cooks CLASS LIMIT=25 Summer will introduce the most balanced approach to eating a raw diet and share her experience of eating 100% raw. Food demos will include nut milk, cultured nut “cheese”, a seasonal “pasta” dish, and an easy versatile pie.

4N: Secrets from the Seasonal School of Culinary Arts Susi Gott Seguret, CCP CLASS LIMIT=25A recipe from each season will be our starting point for discussion, experimentation, and tasting. From winter’s truffles and root vegetables through spring’s ramps and wild greens, summer’s opulent bounty, and autumn’s nuts and apples, possibilities are infinite.

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P-AM: Garden Fresh Wines ZEIS 124Kaleb Wallace, Sustainable Skills Instructor CLASS LIMIT = 25

Learn how to make fruit, herb and honey wines from the garden, hands-on! With a focus on easy home brewing, this workshop will cover the basics including: equipment, sterilization, and bottling. We will also present some additional recipes.

Q-AM: Introduction to Fermentation ZEIS 126Michael Gentry, Everyone Cooks CLASS LIMIT=25

Explore, taste, and create with fermentation recipes from local kisk to various kimchis, sweet and savory nut seed dips, and authentic dosas. Cultured classics such as sauerkraut, bran pickles and whey fermentation will also be included.

R-AM: Build Your Own Wood-Fired Oven KARPEN 006Tom Trout, Vesta Masonry Stove Inc CLASS LIMIT=15

Learn to make a cob oven from local clay and straw and some firebrick. In this hands-on demonstration, the class will fabricate an oven using information, design and materials from the preindustrial era. Bring coveralls or an apron and roll up pants and plan to get dirty.

R-PM: Food as Medicine ZEIS 128Mary Lane, Divine Nourishment CLASS LIMIT=25

In this hands-on class we will explore the medicinal qualities of food and their ability to support body, mind, and spirit, as well as learn how to weave healing foods into a sustainable lifestyle. We will create and share a simple meal that embodies this integration, and experience food medicine without denying ourselves the pleasure of a delicious seasonal meal.

Q-PM: Home Tempeh Production ZEIS 126Chad Oliphant, Smiling Hara Tempeh CLASS LIMIT=15

Fresh tempeh is not only healthier for you, but it tastes better too! How can you get your hands on the freshest tempeh ever? Make it yourself! Join production experts from Asheville’s Smiling Hara Tempeh as they walk you through tempeh as a process, and unveil the many different tempeh products you can create at home.

P-PM: Artisan Bread Baking Methods KARPEN 006 Pat Battle, Sparkling Earth Farm CLASS LIMIT=12This class will provide you with the skills and knowledge required to make artisan bread. We will discuss the science of bread, ingredients, tools, technique, shaping, proofing, and baking. We will also talk about capturing and maintaining wild starters, and bake our bread in a mobile wood-fired oven. Bring a 16-18 inch flat bottom bowl, if you have access to one.

SATURDAY HALF-DAY HANDS-ON WORKSHOPS 9:00 AM – 12:30 PM

1/2 HOUR BREAK AT 10:30 MORNING WORKSHOP

AFTERNOON WORKSHOP

2:00 PM – 5:30 PM 1/2 HOUR BREAK AT 3:30

S-AM: Dry Stack Stone in the Landscape KARPEN 012David Reed, Author & Stone Mason CLASS LIMIT=30

Stones in the garden bring beauty and harmony to the landscape in any season. Here is a chance to be inspired and gather practical information using dry-stack techniques from a local artisan, author, and stone mason.

S-PM: Growing Oyster Mushrooms ZEIS 124Leslie Sigmon, Emma Farms CLASS LIMIT=25

In this workshop, you will learn by doing and discover a simple way to grow oyster mushrooms using laundry baskets, straw, newspapers, and other commonly available materials.

T-PM: Wild Baskets KARPEN 034Steven Ayres CLASS LIMIT= 10

Participants in this workshop will learn to identify, harvest, and use materials from the garden and woods to make a single ribbed basket. Attendees should bring hand pruners or craft scissors if possible.

There will be no U-PM class offered.

T-AM: Microbes Rule: Biochar, Low Till and Innovative Cover Crops (Saturday only) CLASS LIMIT=30 KARPEN 034Dr. Ron Morse, Virginia Tech & Jon Nilsson, East Coast Compost

Three years of trials showed a biochar-based inoculant, minimum tillage, and incorporation of legume-grass residues significantly increased early and total yield of tomatoes. Session will also include: a display of newly developed small farm implements, new biochar research and state-of-the-art cover crop systems that increase nutrient and water use efficiency.

U-AM Biomass Gasification and Swedish Candle Demonstration James Nowack CLASS LIMIT= 15 KARPEN 033Advance your knowledge about using fire. Learn gasification history from 1600’s to present. Discuss gasification’s practical applications and impacts on climate change. Participate in assembling biomass gasifier. Operate this gasifier to convert and refine solid biomass fuels into clean fuel gas suitable for engines, electric generators and furnaces or ovens.

Silent Auction

P-AM: Artisan Bread Baking Methods KARPEN 006 (See description on previous page.)

Q-PM: Home Tempeh Production ZEIS 126 (See description on previous page.)

R-PM: Food as Medicine ZEIS 128 (See description on previous page.)

Q-AM: Introduction to Fermentation ZEIS 126 (See description on previous page.)

R-AM: Build Your Own Wood-Fired Oven KARPEN 006 (See description on previous page.)

P-AM: Garden Fresh Wines ZEIS 124 (See description on previous page.)

S-AM: Dry Stack Stone in the Landscape KARPEN 012 (See description on previous page.)

FRIDAY, MARCH 4th WORKSHOP: Heritage Poultry Intensive • 1pm-5pmCrain Family Farm, Swannanoa, NC • $25 per person (Minimum 10 participants)

Jim Adkins, Center for Poultry, Matt John, Poultryman Supply Company & Don Schrider, Poultry Specialist/Instructor

This workshop is designed for those who are raising or are interested in raising heritage poultry for sustainable farming, exhibition, and preservation. You will learn how to properly identify heritage breeds, how to select for meat qualities and rate of growth, how to select for egg production, and how to choose ongoing breeding stock. We will also cover the basics of genetics and breeding. All of these points will be covered as we tour a model farm and view live birds that will provide hands-on examples.

Friday, March 4th Workshop: Hands On and On the Farm

SUNDAY HALF-DAY HANDS-ON WORKSHOPS 9:00 AM – 12:30 PM

1/2 HOUR BREAK AT 10:30 MORNING WORKSHOP

AFTERNOON WORKSHOP

2:00 PM – 5:30 PM 1/2 HOUR BREAK AT 3:30

S-PM: Growing Oyster Mushrooms ZEIS 124 (See description on previous page.)

T-AM: Wild Baskets KARPEN 034 (See description on previous page.)

T-PM: Recognizing Trees Before the Leaves CoreyPine Shane, Blue Ridge School of Herbal Medicine

MEET ON RAMSEY LIBRARY STEPSWe see trees all year, but most only have leaves half that time. Learning how to recognize trees during the winter and early spring just takes a little knowledge of what to look for - buds, leaf scars and even the bark, skills that aren’t too hard to learn. Recognizing what trees are around in winter helps identify what kind of soil is there and what plants are likely to grow well in that area, or what kind of plants are likely to come up in the summer.

U-AM: Biomass Gasification and Swedish Candle Demonstration KARPEN 033 (See description on previous page.)

There will be no U-PM class offered

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Many Thanks To Our Bountiful Sponsors Harvest Sponsors

The mission of the Cooperative Regions of Organic Producer Pools is to create and operate a marketing cooperative that promotes regional farm diversity and economic stability by the means of organic agricultural methods and the sale of certified organic products.

www.organicvalley.coop www.seedsofchange.com

HOW WOULD YOU LIKE TO WIN A LIFETIME FREE ADMISSION TO THE OGS SPRING CONFERENCE?

Well, you are already entered to win, just by purchasing your ticket! Come to the FarmSoiree Saturday Night at The Orange Peel to find out if you’ve won! Go to back page for Farm Soiree details.

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Seed & Plant Exchange: Seed saving and plant exchanges are key steps to preserving genetic diversity and protecting regionally adapted varieties. The popular seed and plant exchange table is located in the Highsmith Union Building. Thanks to Lee Barnes for coordinating the Exchange, and for providing a great bank of seeds for OGS attendees. Please remember that this is an EXCHANGE not a straight-up giveaway, so thanks to all who brought seeds labeled and packaged for trade.

Communications Corner: Check out the Communications Corner located in the Highsmith Union Building. This is the place to post notices about job vacancies, seeking employment, equipment or supplies to buy or sell, and upcoming special events. (There is paper and markers for your use.) Also note the free literature table close by, where you can pick up an assortment of publications, and flyers at no charge.

12:30-1:00 SATURDAY AND SUNDAY Karpen 033 Money Does Grow on Trees Ren Heard, Lake Tree Farm This session will include an overview of how an organic farm, using low tech tools, can grow 5 year ornamental cash crops that can pay for more land or hi-tech tools with a minimal investment on small plots of land. Presentation will include pictures, techniques, problems, and Ren will crunch the numbers that make this possible.

12:30-1:00 SATURDAY AND SUNDAY Karpen 016 The Good, The Bad & The Ugly of Seaweeds and Humates Dr. T. L. SennThe are many different varieties of Seaweed and types of Humates. Dr. Senn has traveled the globe to find the best and also discovered the not so good and not so pretty!

12:30-1:00 SATURDAY AND SUNDAY HU 3rd Floor Pinnancle Yoga for Growers Diane Saccone, Reems Creek Yoga Diane will discuss the benefits of yoga as the therapy for keeping farmers physically healthy during the growing season.

1:00-1:30 SATURDAY AND SUNDAY Karpen 033 Financing Options for your Farmland Purchase Bruce Arrington, Carolina Farm CreditBruce will discuss financing options when you are purchasing farm land. Topics covered include down payment requirements, credit factors, credit reports, and time for Q&A

1:30-2:00 SATURDAY AND SUNDAY Karpen 016 Analytical Testing Services for Medicinal Herbs Sarah Schober, ABTech Natural Products Laboratory The BioNetwork Natural Products Laboratory (NPL) offers analytical testing services for medicinal herbs. Our services help customers meet good manufacturing practices (cGMP) and Food and Drug Administration (FDA) regulations for dietary supplements. Q&A to follow a brief overview.

1:30-2:00 SATURDAY AND SUNDAY Karpen 006 Seed Growing Opportunities with Sow True Seed Peter Waskiwecz, Sow True Seed Peter will discuss the details of adding untreated and certified organic seed to regional growers’ crop lists. Topics will include expectations, contracts, maintaining varietal purity, selection, data collection, seed cleaning/processing and the time and space management of seed crops.

Vendor Talks

The 2011 Organic Growers School Presents the

7th Annual Children’s Program• The Children’s Program will be

based out of the Zeis Building Lobby throughout the day.

• Lost someone? Come to OGS Headquarters in the HU Building.

8:30 AM Registration and drop off 9:00 AM Welcome Circle & Introductions

MORNING SESSION: 9:30am - 11 am

CHILDREN’S YOGA: Children are introduced to the joy of yoga and meditation. Lissa Juedemann

INSECTS- THE SMALL MAJORITY: Children will look at different kinds of insects and learn about how they live and grow, plus how they are connected to us. Tim Forrest, Bug Camp

FOLLOW YOUR FOOD FROM SEED TO STOMACH: Discover how to turn ordinary items from the grocery store into food-producing plants.Sarah Bush, Edible Revolution

11:00 AM THE CATCH OF FALCONRY: Fly deep into the exciting sport of falconry, birds of prey, with an expert Falconer. Robert Goode

12:30-2:00 PM LUNCH WITH PARENTS

2:00 PM NATURE HUNT: Explore the UNCA campus and see what you can collect as seasonal greens to feed the rabbits! Elise Fuller and M Rathsack

3:00 PM Snack

AFTERNOON SESSION: 3:30 PM - 5:30 PM

RABBITS GALORE: Children will investigate the greens collected from nature, feed the rabbits and learn how rabbits are a food source themselves. Elise Fuller, Fuller Family Farm

MEET THE GOATS: Learn all about goats and try your hand at milking. Dwain Swing, Oak Moon Farm and Creamery

NATURE’S CRAFTS: Create a masterpiece using natural products. M Rathsack, M’s School of Art

5:00 PM CLOSING CIRCLE

5:30 PM PARENTS PLEASE PICK UP YOUR CHILDREN**

**The Organic Growers School Children’s Program is led almost entirely by the heroic efforts of volunteers. Please be considerate and pick up your children on time. Not only does this allow our volunteers to get back to their families, but also avoids your child feeling hurt when he or she is the only one left at the end of the day. The Children’s Program Coordinator is given permission on behalf of OGS to charge late parents for extra time. Thank you!!!

Soilbuilder Sponsors About Campus

French Broad Co-op • Hendersonville Community Co-op • Yellow Branch Cheese

Friend Sponsors

Senn,Senn,and Senn, LLC 1-864-654-8020 www.naturesnog.com

Natures NOG is a plant growth enhancer combining the finest

Norwegian seaweed extracts and humic acid derivatives. It provides the key hormones, enzymes, sugars, elements, nutrients, vitamins, and minerals for optimum plant growth.

A hydroponic and organic gardening supply store located in downtown Asheville. We carry

a full line of organic nutrients, soils, and soil amendments for the home and commercial grower.828-253-4112 www.ashevilleag.com ashevillehydro@earthlink.net

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ALUMNI HALL EXHIBITORSABTech Natural Products Laboratory Advanced Thermal Solutions Asheville Local Foods BackHome Magazine BioBusiness Natural Products Laboratory Carolina Farm Credit Carolina Farm Stewardship Association Center for Environmental Farming SystemsChestnut School of Herbal Medicine Earth Fare East Branch Ginger Edible UpCountry Fifth Season Gardening Company Firestorm Cafe and Books Fred C. Gloeckner Seed Co, Inc. French Broad Organics Recycling Greenlife Grocery Healing Innovations High Mowing Seeds Lake Tree Farms Locally Produced Events Natural Forces LLC Natures NOG Perma-Guard Reems Creek Nursery & Landscaping river island apothecary Seeds of Change Seven Springs Farm Southern Exposure Seed Exchange Sow True Seed The Lord’s Acre Useful Plants Nursery Wannamaker SeedsWild Abundance

KARPEN LOBBY EXHIBITORSArthur Morgan School Blue Ridge School of Herbal MedicineGrow Towers USAHaiku Bamboo NurseryLorraine PlaxicoMANNA FoodBankMountain Organic Research & Education CenterNational Association of Holistic AromatherapySociety of St. Andrew Vermi-Cycle OrganicsWinter-Green

ExhibitorsBe sure to check out our Trade Show Exhibitors, located in Alumni Hall within the HU Building! Also pay a visit to the vendors in the overflow hall in Karpen Lobby.

Visit the Silent Auction and bid on great items donated by the businesses listed below. All auction proceeds benefit Organic Growers School educational programs.

SILENT AUCTION DONORSABTech Natural Products Laboratory

Acres, USABackHome Magazine

By HandEast Branch Ginger

Fay Cullen, INC.Fifth Season Gardening Company

Growing for MarketHigh Mowing Organic Seeds

Hendersonville Community Co-opHometown Seeds

Natures NOGPatagonia

Southern Exposure Seed ExchangeSow True Seed

University of North Carolina PressWannamaker Seeds

Martin WebsterWinter-Green AND MORE!

Silent Auction

Organizers and VolunteersThanks to all the dedicated folks who make the school happen!The Organic Growers School Spring Conference is organized annually by the Organic Growers School INC, a 501c3 non profit organization. Your registration fee goes directly to funding this and other OGS educational programming. Please direct any correspondence to OGS Board of Directors 455 Research Dr. Mills River, NC 28759

Organic Growers School Board of Directors: Tom Elmore, Thatchmore Farm Jeanine Davis, North Carolina State University Cooperative Extension Martin Webster Joan Engelhardt, Winter Green Mary Lou Surgi, Blue Ridge Food Ventures Ruth Gonzalez, Reems Creek Nursery & Landscaping Vannessa Campbell, Full Sun Farm Kathryn Beattie, Leading Green Distributing

2010 Organic Growers School Conference Track Leaders: Melinda Roberts, NC Cooperative Extension Linda Blue, NC Cooperative Extension Meredith Leigh McKissick, Organic Growers School Phillip Sanders, NC Cooperative Extension Sue Colucci, NC Cooperative Extension Debbie Wood, NC Master Gardeners Association Laura Fine, NC Master Gardeners Association Shawn Swartz, Warren Wilson College Marc Williams, Swannanoa School of Culinary Arts Jim Adkins, International Center for Poultry Katrina Tobin

2010 OGS Conference Presenters: Thanks to our 95+ presenters who have shared their time and expertise this weekend. Please see a complete list of the 2011 Speakers’ Bios on pages 18-20.

Thanks to our host, UNCA! Special shout-outs go to Bill Haggard, Ed Katz, Dr. Sally Wasileski and all the faculty in the Food for Thought Academic Cluster, Roger Penley, Sharon Lamotte, Holly Beveridge, and Rick Brophy.

OGS Staff: Meredith Leigh McKissick, Conference Coordinator Tara Starnes, Assistant Conference Coordinator Karen Vizzina, Registrar Jodi Ford, Graphic Design

Special Thanks to all of our sponsors, and to our wonderful volunteers!

If you are interested in joining us as a Growth Partner, please contact Meredith McKissick at

meredith@organicgrowersschool.org

A special THANK YOU

to our Growth Partners for their major support

of our program expansion.

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OGS 2011 Speaker Bios

Philip and Erin Ackerman-Leist lived for nearly eight years in a small cabin with no electricity or running water in Vermont before building a larger off-grid home. Philip’s new book, Up Tunket Road: The Education of a Modern Homesteader, explores the American homesteading tradition and features Erin’s detailed illustrations.

Ron Arps has been a full-time organic gardener since 1999, when he returned from New Zealand where he was a WWOOF on several organic farms. He has operated a CSA for twelve years, sold produce at a farmers market, started a community garden and organizes an annual group seed order.

Elizabeth Ayers is a native of Madison County, NC. She holds both a BS in Agriculture Education and an MS in Plant and Environmental Science from Clemson University. She has worked as a Madison County Cooperative Extension Agent for five years.

Jeannette Beranger is a Program Manager for American Livestock Breeds Conservancy. She came to ALBC with 20+ years experience working with animals and uses the knowledge to plan and implement ALBC breed conservation programs. At home she maintains a heritage breeds farm with a focus on rare breed chickens & horses.

Juliet Blankespoor has been sharing her love of plants by teaching about medicinal herbs and botany for over 18 years. She owns the Chestnut Herb Nursery specializing in medicinal and native plants and is the director and primary instructor of the Chestnut School of Herbal Medicine www. chestnutherbs.com, which offers all-outdoor, hands-on courses.

Linda Blue is an Agricultural Extension Agent specializing in Urban Horticulture in Buncombe County. Her responsibilities include all areas of home gardening as well as teaching and coordinating the Extension Master Gardener volunteer program. She has been with Extension for 24 years and has gardened in several locations around North Carolina.

Natalie Bogwalker spends her time practicing, learning and teaching skills for becoming closer to the earth. She focuses on permaculture, primitive and homesteading skills including butchering, buckskinning, basketry, building, brewing, berry picking and many others that don’t start with b. She coordinates the Firefly Gathering each year and frequently puts on workshops found on www.WildAbundance.net.

Alex Brown has been farming with his wife, Vanessa Campbell, since 2000, on their farm in Big Sandy Mush outside of Asheville, NC. They cultivate 6 acres of a diversity of vegetables, flowers, and fruits, and offer produce at local tailgates markets in Asheville and through a CSA.

Rachel Brownlee graduated from the acclaimed Institute for Integrative Nutrition, and began her Health and Nutrition business with an emphasis on whole, nutrient-dense diets as a vehicle for optimum and restorative health.

Tammara Cole-Talley is an Area Small Farm Management Agent with North Carolina Cooperative Extension. She specializes in the managerial side of agriculture including finances, labor, taxes and farm planning. Tammara grew up on a small farm in Western North Carolina and continues to farm with her husband and family.

Clint Corley is a Certified Wilderness Guide having completed a Year-Long Wilderness Immersion Program at the Teaching Drum Outdoor School. He has also worked as a teacher/facilitator at several primitive skills events including Firefly in WNC and Earthskills Rendezvous in GA, and as a counselor at several nature-based Summer Camps.

Tradd Cotter, founder of Mushroom Mountain in Liberty, South Carolina, has been studying the art of identifying and cultivating mushrooms for over 15 years in the Southeast. An increased understanding in Mycology, the study of fungi, has created a wealth of opportunities for humans to explore many aspects of planetary healing.

Tamara Crain got into chickens as a fun backyard hobby, raising standard breed show chickens. As she has learned more, she’s marketed eggs, chicken meat, and turkey meat.. Chickens have been something Tamara’s family has done off and on for at least three generations.

Angel Cruz has spent two years living and working in El Salvador teaching Biointensive agriculture workshops and implementing a pilot project for Biointensive community gardens. She also interned with John Jeavons, the founder of the Biointensive Method, at Ecology Action’s research garden and is completing her GROW BIOINTENSIVE teacher certification.

Jamie and Sara Jane Davis own and operate A Way of Life Farm, a small, permaculture-based farm in Northeast Rutherford County where they raise vegetables and pastured pork for direct markets. They have grown a wide variety of grain and bean crops over the past four years.

Rob Dull is a NC Registered Landscape Architect, and leads the design department at Snow Creek Landscaping in WNC. An NCSU alumni, Rob is also a Reg. Landscape Contractor, NC Plant Professional, and a Certified Permaculture Designer. His focus in sustainable residential design includes low impact development, on-site stormwater mitigation, and native plant community restoration.

Anne Fanatico, Ph.D., teaches at Appalachian State University in Sustainable Development. Research includes sustainable poultry production, raising flocks with high welfare and outdoor access, free-choice feeding to make use of on-farm ingredients and range, and poultry genetics, including American heritage breeds. Fanatico is interested in the integration of poultry into livestock and agroforestry operations of small farms and local/regional food production.

Tim Forrest has degrees in Entomology from the University of Florida and has been teaching in the Biology Department at UNCA since 1996.

Richard Freudenberger was former Research Director for The Mother Earth News and is currently Publisher and Technical Editor for BackHome magazine. He is on the Technology Advisory Committee for Appalachian State University and is the author of Alcohol Fuel: Making & Using Ethanol as Renewable Fuel.

Bob Gale is serving in his 13th year as Ecologist for the Western North Carolina Alliance. His work focuses on forest ecology in the region’s National Forests and National Parks, and on adjacent private lands. He is also involved with restoration projects and oversees WNCA’s invasive exotic plant control program.

Debbie Green has been a Buncombe County Master Gardener since 2006. She is a longtime advocate of using native plants in home landscapes.

Agatha Grimsley lives in Floyd, Virginia, with her husband, David, and their son Otis. They have a small farm on which they raise beef, pork, and eggs on pasture, plus veggies, herbs, and mushrooms for market. They also milk two Jersey cows for their thirty-five-member Dairy Share program.

Julie Grossman is a soil science faculty member at NC State specializing in soil fertility of organic cropping systems, emphasizing improved management of plant-soil-microbe relationships. Central to Julie’s teaching toolbox are experiential learning strategies that help her students to address public needs while developing soil science skills.

Rick Hamilton is a retired Extension Specialist and leader with over 33 years in public forestry education. His last Forestry degree was from Duke University.

Walter Harrill was the heir to his grandfather’s 50 year-old commercial blueberry orchard, and has spent the last decade learning to grow and market small fruit. Returning for his fifth OGS teaching engagement, he looks forward to your always challenging questions!

Chip Hope is an Instructor in the Sustainable Agriculture program at Western Piedmont Community College in Morganton, NC. He is passionate about helping folks learn to grow more of their own food and medicine. With his family, he operates Appalachian Seeds Farm and Nursery, specializing in growing and selling open pollinated and heirloom plants.

Shawn Jadrnicek’s experience includes organic farming, nursery production, homesteading, landscape design and installation arboriculture and aquaculture. Shawn is the founder of the Urban Permaculture Institute of the Southeast and is currently the manager of the Student Organic Farm at Clemson University.

Lissa Juedemann is a Registered Yoga Teacher with 230 hours with the Yoga Alliance; she has been teaching since 2002. Lissa lives and teaches yoga in Hendersonville, NC. Her favorite yoga partner (and teacher) is her five year old daughter. Lissa’s childrens’ classes encourage expression and centering with lots of fun.

Cindy Jordan is a Certified Naturally Grown beekeeper located on a 6-acre farm in Candler, NC. She originally started keeping bees to bring more pollinators to the farm, but beekeeping quickly became a passion. Jordan Blackley Farm offers hive products, berries, rental properties, and educational opportunities.

Ron and Suzanne Joyner have been propagating and raising apple trees at Big Horse Creek Farm for over 25 years. On their off-grid farm they are dedicated to sustainable organic agriculture and small-scale renewable energy.

Kathleen Lamont has extensive background in organic and sustainable living practices. Kathleen is a homesteader who grows organic vegetables, preserves her harvest, and raises laying hens and a milk cow. Kathleen teaches what she knows about self-reliance through her organization, Back to Basics.

Mary Lane is a chef and the author of “Divine Nourishment.” She teaches seasonal cooking classes integrating the pleasures of food, wisdom of the Earth, healing of our bodies, and the feminine principle within us all. www.divinenourishment.net

Laura Lengnick is a soil scientist with 30 years experience researching, consulting, teaching and learning about soils and sustainability. She has directed the Sustainable Agriculture Program at Warren Wilson College since 2002.

Diana McCall has managed the Black Mountain Community Garden and offered community cooking classes to all ages since 2005. She is certified Kundalini Yoga Level I Instructor and offers classes in Black Mountain. She combines all these passions to better her in her most important one--raising her three children.

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18th Annual Organic Growers School EVALUATIONPlease drop your evaluation form into one of two collection boxes:• OGS Headquarters in the Highsmith Union Building• In the lobby of the Karpen Building • OR you can hand your evaluation in to any classroom moderator at day’s end.At the same time, please recycle your name tag holder and lanyard when you turn in your evaluation. Thanks for helping us keep waste and costs down!

Need some more time to complete your evaluation? Mail it in by April 1, 2011 to: Organic Growers School • 788 Mt. Hebron Rd. • Old Fort, NC 28762

ABOUT YOU:Name (optional):___________________________________________________________________________________________

Phone (optional):_____________________________ Email (optional):____________________________________________

I am a: ________Farmer ________Advanced Gardener ________Prospective Farmer ________Intermediate Gardener ________Homesteader ________Beginning Gardener ________NC Ext. Master Gardener ________Other (please describe)____________________________________________________________

How did you hear about the school? ________I’ve attended in the past ________Radio: (station)_____________ ________NC Cooperative Extension ________A Friend Told Me ________Saw a Poster ________Other_____________________________________ ________Newspaper Article or Ad, which?_____________________________________

SESSIONS AND WORKSHOPS YOU ATTENDED:Saturday March 5 Session #1: 9-10:30Session #/letter:____________ Session Name:________________________________________________________________________Session Rating: Poor Fair Good Excellent OutstandingComments:____________________________________________________________________________________________________

Saturday March 5 Session #2: 11:00 - 12:30

Session #/letter:____________ Session Name:________________________________________________________________________Session Rating: Poor Fair Good Excellent OutstandingComments:____________________________________________________________________________________________________

Saturday March 5 Session #3: 2:00- 3:30Session #/letter:____________ Session Name:________________________________________________________________________Session Rating: Poor Fair Good Excellent OutstandingComments:____________________________________________________________________________________________________

Saturday March 5 Session #4: 4:00-5:30Session #/letter:____________ Session Name:________________________________________________________________________Session Rating: Poor Fair Good Excellent OutstandingComments:___________________________________________________________________________________________________

Mark Megalos is an Extension Forestry Specialist at NCSU with Forestry and Resource degrees from NCSU and Rutgers University.

Richard Moyer: For 15 years in Bristol, TN, the Moyers produced all their fruit on a large suburban lot, as their family grew to six children. While at King College, Moyer measured antioxidants in 108 cultivars of small fruits. Now, from their farm, they sell fruit and vegetables to markets and restaurants.

Dr. Ron Morse is an emeritus professor of vegetable crops at Virginia Tech. His research-outreach focus is sustainable-organic food systems that use local or on farm-farm production inputs. He specializes in development of small farm equipment and integration of farmscaping and cover cropping techniques to achieve holistic conservation farming systems.

Jon Nilsson is a Soil Scientist. Since 1985 he has provided technical assistance for commercial compost and farm operations in Biological Management of Soil and Plant Health. Using biological tools, he has developed products which achieved 98% control of Damping Off and a 50% increase in tomato yield (at first pick).

Dianne Palmer-Quay is a suburban homesteader with a large garden, small orchard, chickens, rabbits, dairy goats, and wool sheep. She and her family raise layers and broilers in portable pens and process the birds at home.

Annie Perkinson, along with her husband Isaiah, owns and manages Flying Cloud Farm in Fairview. They grow for a 100 member CSA and distribute the rest of their produce and flowers directly to the consumer at 3 local tailgate markets and at a self-service roadside stand on the farm.

Donna Price has successfully lived with Celiac Disease since late 2002. She is also co-owner of The Dirty Hoe Landscaping & Gardening since 2005 and is an avid supporter of local, sustainable agriculture.

M Rathsack lives, teaches, and creates art in Hendersonville, NC. She owns a small art school where she teaches pottery, painting, drawing and fiber arts to all ages! M’s creative outlet is clay.

Kris Reid is an Executive Chef in Charlotte NC, the Food Coordinator for CFSA and a local food advocate. Her culinary training took place in Mexico and at Johnson & Wales University in Charlotte. Kris is a mother, gardener, concerned consumer, and finally a cook with a desire to teach.

Brian Rosa has served as Organics Recycling Coordinator for NCDENR, DEAO since May of 2003. He brings more than 20 years of experience in the organic waste reduction industry. Prior to working with DEAO, owned and operated a waste reduction consulting/ sales company, specializing in vermi-composting equipment.

Isaac Savage is founder and president of Home Energy Partners, an Asheville-based building performance contracting and training firm. He travels nationwide to provide trainings on building diagnostics and HVAC design to industry professionals.

Leslie Sigmon , as a leader in the burgeoning “urban adventure farming” movement, has created a 10-acre art and agriculture community in West Asheville. She is researching ways that we can use food, fungi, and fun to better our planet, our community, and our creative impulses, while moving ever closer to our own personal versions of sanity.

CoreyPine Shane is Director of the Blue Ridge School of Herbal Medicine (started 1999) and is a wildcrafter and medicine maker through Pine’s Herbals. He has explored the wilds and wood of the Blue Ridge mountains, and has been seeing clients for over 15 years.

Jamie Sparks is a jeweler and fiber artist as well as an herbalist and massage therapist. Much of her botanical and herbal knowledge gets integrated into her massage practice as handmade oils and spritzers. She also uses much of this knowledge with natural dying in her felted work.

Tom Trout records 16 years in the liberal arts, 2 years in the US army, and 39 years of being self employed mason in Yancey County, incorporated in 1986 to specialize in wood fired masonry heat.

Mike Uchal is an adjunct instructor at Appalachian State University in the Department of Technology. He teaches classes in wind energy, microhydro power systems, and sustainable technologies. Prior to his work at ASU, he worked for a wind energy development company focusing on the installation and maintenance of wind turbines from residential to utility scale.

Martha Vining is Product Developer for Blue Ridge Food Ventures. She has worked in food production as a cook, food writer and culinary arts instructor for over 25 years. Her interest in jams and pickles has led her to teaching food preservation classes at A-B Tech and John C. Campbell Folk School.

Whitney Williams is a NC Licensed Acupuncturist and Board Certified Diplomate in Acupuncture. Williams has a BS from Virginia Tech and a Diploma in Traditional Chinese Medicine, Masters Level, from the Florida Institute of Traditional Chinese Medicine. Her healing center, Source for Well Being, currently has 12 health practitioners with over 23 healing modalities.

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SESSIONS AND WORKSHOPS YOU ATTENDED:Sunday March 6 Session #1: 9-10:30Session #/letter:____________ Session Name:________________________________________________________________________Session Rating: Poor Fair Good Excellent OutstandingComments:_____________________________________________________________________________________________________

Sunday March 6 Session #2: 11:00 - 12:30

Session #/letter:____________ Session Name:________________________________________________________________________Session Rating: Poor Fair Good Excellent OutstandingComments:_____________________________________________________________________________________________________

Sunday March 6 Session #3: 2:00- 3:30Session #/letter:____________ Session Name:________________________________________________________________________Session Rating: Poor Fair Good Excellent OutstandingComments:_____________________________________________________________________________________________________

Sunday March 6 Session #4: 4:00-5:30Session #/letter:____________ Session Name:________________________________________________________________________Session Rating: Poor Fair Good Excellent OutstandingComments:_____________________________________________________________________________________________________

FUTURE TOPICSWhat are some topics you would like to see covered next year?

OVERALL

What do you think about how the school was laid out and the campus utilized?

Any comments on exhibitors and food vendors?

What are the strengths of the school ?

What needs improvement?

Any other comments?

18th Annual Organic Growers School EVALUATION continued from page 21

THANK YOU FOR COMING!

piglets • crafts, folk arts and Native American arts, energy and shelter • old time music contest • jewelry and body care products music • weaving • health and healing • canoes and kayaks • spoon making • basket making • renewable energy • permaculture

fresh, yummy food • social and political action • draft horses • food preservation • working dogs • tool sharpening • felting gardening • medicinal herbs • pottery • rabbits • homesteading • honoring our elders • goats • green building • chickens

homestead products and equipment • farmers market • teach your children well • sheep • low impact forestry nature walks • small livestock • One Bowl local foods dinner • silent auction • AND MORE!

Saturday October 8, 2011Highland Lake, Flat Rock, NC

Call for proposals: instructors, vendors and demonstrationsTrue Nature is the fall event of the Organic Growers School. Much like the Spring Conference, our focus is education. In contrast, True Nature will offer an educational experience that is less classroom-based and more experiential. In this outdoor, fair atmosphere, we will feature hands-on education: learn by doing or watching someone demonstrate the process.

We are looking for instructors who enjoy teaching in this way. The subject matter is all aspects of sustainable living. We will have vendors offering an educational experience at their booths, folks working in the greenhouse, planting a forest garden, taking a plant walk then eating what they collected in a cooking demonstration, etc.

What would you like to offer? Vendors: If you offer an experiential education experience at your booth, we will waive your vendor fee. Your teaching does not need to be linked to what you vend, but it does need to be approved by the True Nature organizing committee.

Please submit your proposed educational offering, including title, description, short instructor bio and contact information to Karen Vizzina earthstarnc@earthlink.net or 926 Welch Road, Franklin, NC 28734. Questions? 828.342.1849

A rollicking, dancing, learning, talking, inspiring event that is ALL . ABOUT . FOOD

Sat. March 5

The Organic Growers School Presents

The Orange Peel101 Biltmore Ave. Asheville

Experience Ignite Agriculture (a quick-fire idea throwdown)

& featuring the

FIRECRACKER JAZZ BAND

8 pm ~ 12 amDoors Open at 7:30

all ages welcome!

FARMoireeS

featuring:Camille Kingsolver

co-author of acclaimed book Animal, Vegetable, Miracle

Cecil Bothwell Asheville City Councilman

Adults $15/Kids $7 (age 2 – 12)

Only $12 with OGS Conference Registration

Get your tickets at Highsmith Union!

WIN LIFETIME FREE ADMISSION

to the OGS Spring Conference!

Ask for details at Registration Desk

in Highsmith Union! Winner to be

announced at the Farm Soiree!