2013 Past Events
This is an archive of our 2013 past events and workshops.
Shelton Herb Farm, started in 1986, sells fresh-cut herbs, edible flowers, herb garnish tips, and microgreens to local chefs and caterers. This workshop will be packed with topics including: How to grow herbs for fresh cut production, examples of product package and labeling, equipment used and sample trays. Participants will also learn how to sow, grow, harvest and package microgreens. (There may even be samples for snacking)! In addition, participants will also learn about edible flower production. Time will also be dedicated to the history and design of Shelton Herb Farm including farm set-up, including garden rows, greenhouses and cold frames, washing and packing station, etc.
Short biography on Margaret Shelton: I started out growing herbs as a business in 1986. The fresh-cut business grew from requests for local product from two chefs. Field growing herbs gives me an idea of how these plants grow through the seasons. We are open year-round with both our plant sales and fresh-cut business. Since we grow everything we sell, availability changes with the seasons. We grow in greenhouses, garden rows, and we use row covers for season extension. The fresh-cut part of the business has served as a good complement for the nursery part. Selling plants is very seasonal with the main rush in the spring, whereas the fresh-cut season is more even and steady. It peaks in the summer and fall and continues year-round with less demand in the colder months when the plants grow more slowly. This coincides with the slower season for local restaurants.
Back by popular demand…
The goal of this workshop is to learn about sustainable agricultural disease management utilizing vegetable grafting, gain experience by grafting at the workshop and apply these principles and practices to your vegetable production system. Information presented will include: disease identification, disease management, grafting utility, grafting techniques, grafting kit supplies, how to assemble a healing chamber, resources for more grafting information and current grafting research at NCSU.
This workshop will cover the basics of Muscadine Grape production. Participants meet at the Service Building at CEFS and learn about the growth and reproductive cycles in these plants as well as their fruiting habits. Other topics that will be covered include: varieties that do well in North Carolina, the low-down on trellising, ideal soils and fertility regimens, common diseases and insect pests. After the basic topics of Muscadine production are covered, we move to the Small Farm Unit and will (hopefully) do a hands-on planting of vines on the farm. (The on-farm demonstration is still being planned). From there, participants will drive to A Secret Garden Winery to see commercial production in operation and watch a pruning demonstration.
This workshop will expose the audience to an integrated approach to gastrointestinal parasite control for small ruminants, the biology of the barber pole worm (H. contortus), the FAMACHA concept and hands-on use of the FAMACHA card, the concept of smart drenching, understanding parasite drug resistance versus animal resistance, susceptibility or resilience to gastrointestinal parasites, management tips to reduce gastrointestinal parasite loads in animals and on pastures, and non-chemical approaches to treating small ruminants with anthelmintics such as alternative forages.
Organizers: This is NOT a CEFS event, but is organized by the NC Forage and Grassland Council.
For more information call the NCFGC at 919-552-9111
Organizers: CEFS, Wake County Cooperative Extension, and NC State University
Featured Speakers: Dr. Fletcher Arritt, Food Safety and Processing Extension Specialist, NCSU, Dr. Benjamin Chapman, Assistant Professor and Extension Food Safety Specialist, and Allison Smathers, NCSU, Entrepreneurial Food Program Assistant
Thinking about selling fermented, acidified (pickled), or other packaged foods at restaurants, farmers’ markets or retail vendors? There are a myriad of stringent guidelines that must be followed in order to do so, including keeping certain records or perhaps acquiring a label, getting a process authority letter and taking the multiday Acidified Foods GMP School for Pickle Manufacturers course or others offered by NCSU.
This workshop is designed to give participants a VERY general idea of what is expected by regulators to manufacture and sell packaged food products and about the Pickling School, briefly covering such topics as: basic food safety, supervisory skills, pH levels in your products, sample submission process, labeling, kitchen certification, record keeping and more. The purpose of this course is to provide you with a VERY BRIEF outline of the processes you will need to go through in order to sell your products.
February 15th, Carolina Organic Commodities and Livestock Conference, 2013
Organizers: This is NOT a CEFS event, but is organized by Carolina Farm Stewardship Association and the NC State Organic Grains Project.
If you are interested in the Carolinas’ rapidly growing organic agriculture sector, there is no better place to connect with commercial-scale organic producers and organic commodity and livestock experts than the Annual Organic Commodities & Livestock Conference. It is a not-to-be- missed opportunity to network with and learn from experienced organic farmers.
Keynote Speaker: Thor Oeschner, owner of Oeschner Farms in Newfield, NY will enlighten, energize and surely make us laugh as he shares his story about running his 600 acre farm, a mill, and a bakery.
Workshops will cover topics in organic grain varieties, organic tobacco production, holistic vet care, soil fertility, and organic disease management.
Don’t miss our on-farm workshops, at Lindale Dairy a certified organic dairy in Snow Camp, NC and at Hocutt Farms, a certified organic vegetable farm in Sims, NC.
Workshop participants will meet at the CEFS Service Building for a short classroom presentation and then participants will travel to CEFS Small Farm Unit for the pruning demonstration portion of the workshop. Directions will be provided at the beginning of the workshop. Participants are encouraged to bring hand pruners and dress appropriately for outdoor demonstration.
The Center for Environmental Farming Systems (CEFS) and the NC Agricultural Foundation Inc., are proud to announce that Maya Wiley will deliver CEFS’ Annual Sustainable Agriculture Lecture on February 27 at 7 pm at the Durham Armory (220 Foster Street, Durham, NC 27701). Ms. Wiley will present a free lecture entitled “Unmasking Inequities: Building Toward a More Just Food System for All!”.
“Ms. Wiley’s lecture promises to be stimulating and thought-provoking. We hope that it will spark further dialogue around food justice and creating equitable and fair food systems accessible by all North Carolinians,” said Nancy Creamer, CEFS Director from NC State University. John O’Sullivan, CEFS Director from NC A&T State University, added, “We are looking to stimulate greater engagement in the resurrection of a local food system inclusive of people of color – as producers, in value-adding, careers for youth, and in discussions of the best paths to follow to achieve equity and fairness in the food system”.
Maya Wiley is the Founder and President of the Center for Social Inclusion, a national public policy strategy organization that works to unite public policy research and grassroots advocacy to transform structural racial inequity into structural fairness and inclusion. Ms. Wiley graduated from Columbia University School of Law in 1989 and is a frequent speaker on the national stage and author of many influential policy articles.
The Cooperative Extension Program, along with our Strategic Planning Council (SPC), will be hosting our annual Grassroots Leadership Conference on March 7. This conference will be attended by a diverse group of stakeholders throughout North Carolina, namely community leaders, county-based Extension staff, service providers, small business owners (including farmers), advisory leaders, and any other individuals interested in entrepreneurship.
This year’s conference offer an opportunity for networking and provide useful information for attendees who are interested in starting or sustaining a small business. As you know, across the state, there are many resources and programs aimed at providing people with tools they need for their small businesses. This will be an attempt to bring some of those resources together in one place.
So, as we have been planning, we are thinking about three main audiences: those interested in starting a business (Exploring), general small business and agribusiness owners looking to grow their current business (Expanding) and youth and individuals working with youth to encourage and support their interest (Encourage).
Thus this year’s theme: Entrepreneurship…Explore, Enhance and Encourage! Explore…the possibilities!—Enhance…your business!—Encourage…youth!
The agenda is as follows:
9 a.m. — Welcome/Greetings
9:15 a.m. – Moderated Panel Discussion (75 minute discussion)
10:30 a.m. – Break
10:45 a.m. — General Session – Social Media Marketing
11:45 a.m.– Lunch/Keynote Speech
1:00 p.m. — Concurrent Breakout Sessions (1)
2:00 p.m. – Break
2:30 p.m. — Concurrent Breakout Sessions (2)
3:30 p.m. — Closing Remarks
For more information contact: S. Gary Bullen at gary_bullen@ncsu.edu or 919-515-6096
This is not a CEFS Workshop
Farmers who are interested in new marketing opportunities can learn what grocery store buyers and other retail buyers are looking for in N.C. food products at three workshops offered by N.C. Cooperative Extension. In the one day workshop you will learn the best business practices identified by buyers in these markets that are actively looking for local food suppliers. In the workshop you will receive information about how to build relationships with these buyers packaging and labeling, successful marketing strategies, pricing, food safety issues and regulatory concerns. Grocery buyers, other buyers and successful farmers will share how to access these retail markets during panel discussions and answer your specific questions.
Retail Ready is a program for farmers interested in selling to restaurants, groceries and other retail buyers by expanding their current markets.
Travel scholarships are available by contacting Gary Bullen at Gary_Bullen@ncsu.edu
The Association of Specialty Cut Flower Growers (ASCFG) will conduct an all day workshop at the JC Raulston Arboretum in Raleigh, NC. The program includes new cultivar evaluations, production studies, postharvest experiments, and marketing analysis. In cooperation with ASCFG, NCSU coordinates the National ASCFG Cut Flower Trial Programs. North Carolina State University is recognized as the only university in the United States with a comprehensive research program on greenhouse and field cut flowers. The conference kicks off with a tour of cut flower farms on Sunday March 17. Visitors will tour Wild Hare Farm, Peregrine Farm, and the JC Raulston Arboretum.
This workshop will cover all aspects of Shiitake Mushroom production and will include “hands on” experience where individuals will inoculate and bring home their own logs. For demonstration purposes, we ask that you bring 2 – 4 logs preferably red, white, or scarlet oak that are 4” – 8” inches in diameter and 4 ft. long with bark intact. Logs need to be cut no more then two weeks before the workshop.
Organizers: Wayne County Cooperative Extension Office & CEFS
Workshop participants will meet at the CEFS Service Building for a short presentation on blackberry production and management, followed by a planting demonstration at the Small Farm Unit. Directions will be provided at the beginning of the workshop. Participants are encouraged to bring gloves and to dress appropriately for outside activity.
Monday – March 25:
- 10:00 AM Small Farms Week Kickoff
- 1:30 PM AA&S Farm Tour
Tuesday, March 26:
- 11:00 – 4:30 p.m. Educational Forum
- 11:00 – 2:00 p.m. Small Farm Resource Fair and Luncheon
- 2:15 p.m. to 4:30 p.m. Concurrent Sessions (Choose One)
- Financial Option for Small Farmers
- Passing The Farm To The Next Generation
Wednesday, March 27
- 9:00 – 11:30 a.m. Educational Forum – Concurrent Sessions (select one)
- Exploring the Small Farm Dream: Lessons to Starting and Building a Farm Enterprise
- Small Farmers-Protecting the Enterprise and the Environment
- The New FaRxmacy: Increase Profitability by Teaching Customers to Eat Their Vitamins
- 12:00 – Small Farmers Appreciation Luncheon
Thursday, March 28
- 9:30 – 4:00 p.m. Youth Educational Forum (high school ages 15-18)
This is not a CEFS event.
Sponsoring Organization: TEEM – Temple Emanuel’s Environmental Movement
Co-sponsor: NC Interfaith Power and Light
For more information, please contact Cynthia Silber cell: 201-638-1640 cynthia.silber@gmail.com
Description:
- This documentary is based upon the novel of the same name, written by consumer advocate, Jeffrey Smith and narrated by Lisa Oz.
- The film counters the biotech industry’s claim that genetically modified (GM) foods are safe.
- The movie points to genetically engineered foods as a major contributor to rising disease rates in the US population, especially among children.
- Gastrointestinal disorders, allergies, inflammatory diseases, and infertility are just some of the problems implicated in humans, pets, livestock, and lab animals that eat genetically modified soybeans and corn.
- The film shows how safety assessments on GM crops have not been able to identify the health problems presented in the movie.
Speaker: Dr. John O’Sullivan, CEFS (NC A&T)
MOVIE TRAILER: http://www.youtube.com/watch?v=Vv96D_ZURzs
May 7-8th, Reidsville, NC
May 14-15th, Canton, NC, 2013
We are very excited to be working with the National Cattlemen’s Beef Association and the North Carolina Cattlemen’s Association to provide women cattle producers a chance to network and to enhance their cattle handling skills. The “Leadership and Cattle Handling for Women Producers” 2 day workshop is designed to provide leadership training for female cattle producers in North Carolina and to provide hands-on experiences led by professionals in the field. We hope to encourage more women to be active as leaders in the North Carolina Cattlemen’s Association and in their communities.
This event is limited to 16 participants at each event in order to maintain small group size and to allow the opportunity to be active and gain hands-on experience. The workshop will cover BQA Training and Certification, Tractor Safety, Truck & Trailer Safety, and Herd Record Keeping. If you are interested in attending the workshop, please fill out the application and return it to April Shaeffer (email April_Shaeffer@ncsu.edu or fax 919-515-6884)
This is not a CEFS workshop
Program Coordinator: Dr. Matt Poore, NCSU Extension Specialist
Topics Covered:
- Equipment demonstrations * In the field *
- Making hay
- See all colors of equipment operating side by side
- Hay handling
- Feeding equipment
Lecture Organizers: Carolina Farm Stewardship Association (CFSA), CEFS & Wayne County Cooperative Extension
For more information contact Jared Cates at Carolina Farm Stewardship: jared@carolinafarmstewards.org
Thirty-seven programs did not receive funding under the current farm bill extension, including programs that support organic research and production, farmers markets, beginning farmers and rural communities. The presentation will provide a general introduction to the farm bill and its history. You will also hear stories of how the current funding cuts are affecting real people and communities throughout the Carolinas.
Join us for an hour-long talk with Q&A to find out how this extension is affecting farmers, researchers and communities in your region.
NC Choices is hosting a Women Working in the Meat Business Retreat May 20th – 22nd in Chapel Hill, NC. The retreat, sponsored by the Farm Credit Associations of North Carolina, is in response to the emerging role of female professionals within meat businesses. “Women are increasingly playing a leadership role in the meat sector, whether it’s as livestock producers, meat butchers, chefs or business owners,” says NC Choices’ Program Coordinator, Sarah Blacklin. “We’ve developed a unique retreat designed to address the challenges female professionals face in a male-dominated arena.”
The two-day, two-night retreat will focus on hands-on meat cutting, marketing, and merchandising. Both sessions will be facilitated by Master Butcher Kari Underl, author of The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising.
The Farm Credit Associations of North Carolina are providing scholarships for female producers, meat processors, and food professionals located in North Carolina. “This is an important need and we are thrilled to be supporting NC Choices’ program,” said Maggie Hamm, SVP of Marketing for Carolina Farm Credit in Statesville, NC. “This event will be a superb opportunity for women who work in local and niche meat business to learn more about the important role they are playing in advancing the local meat industry.”
A number of local business are also sponsoring the event, including Lantern Restaurant, which will provide space for participants to learn how to breakdown a beef and hog carcass, fabricate specialty cuts and create and prepare value-added products. The Chapel Hilltop Lodge, a unique agri-tourism lodge located on 46 acres and eight miles outside of Chapel Hill, will provide retreat accommodations.
“We look forward to bringing our female leaders together to network and increase their technical skills,” says NC Choice’s Blacklin.
All media inquiries: Contact Sarah Blacklin, sarah@ncchoices.com
Featured Speaker: David Orr, NCSU Department of Entomology
This workshop will provide an overview of ecosystem services and practices and programs designed to enhance them. Practices for the farm and home landscapes will be presented. Field demonstrations will focus on establishment and maintenance of habitats to provide life cycle needs of native plants, wildlife, predatory and parasitic insects, and pollinators.
This workshop provides Pesticide Credits: N, O, D, X (2 hours credit)
This workshop provides 3 hours of credit for Criteria II (Outdoor Experiences) or 3 hours of credit for Criteria III (Knowledge of Resources) in the N.C. Environmental Education Certification Program
Featured Speaker: Brian Rosa, Organic Recycling Specialist, NC DENR
A portion of workshop proceeds will be donated back to each host site
The NC Department of Environment and Natural Resources (DENR) Division of Waste Management has recently approved guidance for composting at urban farms/community gardens (UF/CG) across NC. This will allow UF/CGs to take in nitrogenous (food waste and manure) from off site, up to 1 cubic yard per week (about 1000 lbs) to be composted for soil amendment without a permit. Keep in mind this applies to any UF/CG as long as the UF/CG meets local zoning requirements! The guidance and more information about composting in North Carolina is available here: http://portal.ncdenr.org/web/wm/sw/compost
To make sure you are not spreading human and plant pathogens, composting must be done correctly! NC DENR, Center for Environmental Farming Systems (CEFS), The Cooperative Extension Program at N.C. A&T State University and NC Community Garden Partners (NCCGP) have come together to offer multiple composting workshops throughout North Carolina at UF/CGs.
These workshops will cover the NC DENR Waste Management “compost guidance” and the basics of composting, There will also be a hands-on composting demonstration. Additional topics covered will be vermicomposting and compost tea.
Guidelines for Composting Workshops will be offered at UF/CGs across NC!
This is not a CEFS workshop
For questions or to receive more information about this event, contact John Isenhour at 704-637-2400, ext. 101 or john.isenhour@nc.usda.gov.
Credits:
1 hour – NC Pesticide Applicator (Categories N, O, D, X)
3.5 hours – Certified Crop Advisor (3 hr Crop Mgmt and 0.5 hr IPM)
4 hours – Certified Conservation Planner
Native Warm Season Grasses offer many benefits to cattlemen in this day and age of increased drought and skyrocketing nitrogen costs. Join producers and natural resource professionals for a day of information on incorporating Native Warm Season Grasses into forage production operations. A morning session will be held at the Millbridge Ruitan Building in Mt. Ulla, NC and an afternoon field trip will visit Circle D Farm in China Grove, NC. Presenters for the event will include NC State Cooperative Extension Forage Specialist Dr. Matt Poore and University of Tennessee Professor and Center for Native Grassland Management Coordinator Dr. Patrick Keyser.
Rain or Shine
Demonstrations Include:
- Organic pesticides and bell pepper production
- Cucumber grafting
- Personal protective equipment demo for noise and respiratory hazards
- Crops for biofuel
- Sheep and goat forages
- Pastured pork
- Plants from test tubes
This workshop put on by the NC Organic Grain Project
This workshop is to learn about the opportunity to grow stevia as a marketable crop in NC. We will cover production management and harvesting.
Featured Speaker: Brian Rosa, Organic Recycling Specialist, NC DENR
For more information on this workshop, please contact Brian Rosa at NC DENR
A portion of workshop proceeds will be donated back to each host site
The NC Department of Environment and Natural Resources (DENR) Division of Waste Management has recently approved guidance for composting at urban farms/community gardens (UF/CG) across NC. This will allow UF/CGs to take in nitrogenous (food waste and manure) from off site, up to 1 cubic yard per week (about 1000 lbs) to be composted for soil amendment without a permit. Keep in mind this applies to any UF/CG as long as the UF/CG meets local zoning requirements! The guidance and more information about composting in North Carolina is available here: http://portal.ncdenr.org/web/wm/sw/compost.
To make sure you are not spreading human and plant pathogens, composting must be done correctly! NC DENR, Center for Environmental Farming Systems (CEFS), The Cooperative Extension Program at N.C. A&T State University and NC Community Garden Partners (NCCGP) have come together to offer multiple composting workshops throughout North Carolina at UF/CGs.
These workshops will cover the NC DENR Waste Management “compost guidance” and the basics of composting, There will also be a hands-on composting demonstration. Additional topics covered will be vermicomposting and compost tea.
Guidelines for Composting Workshops will be offered at UF/CGs across NC!
For more information, contact the Guilford County Extension Center at 336-375-5876
Come out and enjoy family fun, farm tours, musicians, tomato cooking contest, taste 40+ tomato varieties and more!
Brought to you by Cooperative Extension Program at NC A&T SU and the Guilford County Cooperative Extension Center
This workshop put on by the NC Organic Grain Project
For more information, please call Molly Hamilton at: 828-273-1041 or email molly_hamilton@ncsu.edu
We will view much of the organic grain research done in NC. Learn about no-till organic corn, see organic soybean OVT and corn hybrid trials, and watch equipment demos.
Program sponsors: Rodale Institute
Recent research has shown that many cool- and warm-season grasses and legumes yield high levels of quality forage when grown under as much as 50% shade. This knowledge is being used to design integrated timber/grazing practices in conifer stands that allow high-value saw logs to be grown as a long-term product, while on the same acreage, an annual income can be generated from grazing livestock. Come to Lanier Farm in Pender county and see how this knowledge is put into practice. We will have a question and answer session at the Farm with representatives from public and private institutions present to contribute to the discussions.
August 16, Warren Wilson College, Buncombe County
August 20, Piney Woods Farm (Buron Lanier), Pender County
August 27, Rogers Cattle Company, LLC (Johnny and Sharon Rogers), Person County
September 4, Center for Environmental Farming Systems (CEFS), Wayne County, 2013
The Carolinas are blessed with an excellent climate that can provide a year-round grazing system. However, we are also cursed with a forage base of endophyte infected fescue or bermudagrass. Our current forage base does a good job of maintaining brood cows, but getting performance on calves after weaning often requires significant levels of supplementation, and the cost of supplemental feed has skyrocketed.
Producers desiring to add value to calves after weaning without significant supplementation need to seek out alternatives to the traditional forages and management techniques. The North Carolina Forage and Grassland Council and the North Carolina Cattlemen’s Association have teamed with Amazing Grazing to present summer grazing demonstrations across the state using non-traditional forages. These forages include warm season native grasses, summer annual mixes, and perennial mixtures. The grazing demonstrations are underway, and workshops have been scheduled for each site so local producers can come and see a different way of doing things. Each site participating in this project is carrying cattle all the way to harvest, so participants in these workshops will also learn more about how to make those programs successful. Each workshop will begin with a hamburger dinner at 5:30 p.m., followed by a tour and discussion at 6:30 p.m.. There will be no fee for the workshops, but participants should call in or e-mail to reserve their spot for dinner.
These workshops brought to you by: Amazing Grazing, The North Carolina Forage and Grassland Council, the North Carolina Cattlemen’s Association and North Carolina Cooperative Extension Service
These workshops proudly sponsored by: The Farm Credit – Associations of North Carolina
Walk into a grocery store or a restaurant and you’re likely to see the word “local” displayed on shelves and menus. Consumers are more interested than ever in healthy eating, knowing the origins of their food, and providing support for the local economy and nearby farmers.
Local governments influence positive community health outcomes and encourage community engagement by facilitating this growing segment of the economy.
In this webinar, local food and government experts will discuss the following topics:
- How food connects much of what we do in leading, governing, engaging, and supporting our communities
- Our complex food system and the forces that influence it
- Food-related health and economic issues important to local governments
The September 11 webinar is the first in a series of webinars about local food systems. Future webinars will address local food councils, land use policies, food entrepreneurs, and more.
Webinar Presenters:
- Rick Morse, Associate Professor, School of Government
- Nancy Creamer, Director, NC State University Center for Environmental Farming Systems
- Christy Shi, Program Coordinator, NC State University Center for Environmental Farming Systems
- Charlie Jackson, Director, Appalachian Sustainable Agriculture Project (ASAP) and the ASAP Local Food Research Center
- Alice Ammerman, Director, UNC Center for Health Promotion and Disease Prevention
Co-host: The Center for Environmental Farming Systems, a partnership of North Carolina State University, North Carolina Agricultural and Technical State University, and the North Carolina Department of Agriculture.
Sessions include:
- Latest Goat Research
- University Farm Tour
- Demonstrations
- Profitable Goat Enterprises
Location: LINC Urban Farm, 222 Division Dr., Wilmington, NC
Small-scale and urban farmers face many well-known risk management challenges. This workshop will provide information on risk management strategies particular to business and financial planning, market diversification, and intensive crop production techniques as a means of lowering risks and increasing farm revenue. Workshop participants will learn how to overcome barriers that commonly affect farmers on small-acreage and urban soils, including the high cost of land, equipment, and farm infrastructure. The workshop will include risk management techniques for intensively producing high quality crops on a commercial scale.
Join Andy Pressman, Sustainable Agriculture Specialist with the National Center for Appropriate Technology (NCAT), as he leads participants in exploring the application of small-scale intensive crop production, drawing on his experience in sustainable farming systems. Pressman will focus on how to structure a business plan, marketing campaign, and production strategies for commercial success by increasing yields and keeping investments and overhead costs low. This hands-on workshop will also include a demonstration of tools and equipment that allow for maximum efficiency in small-scale intensive cropping systems.
Presentations:
- Small-Scale Intensive Farming
- Small-Scale Intensive Farming: Lowering Risks and Increasing Profits
Biographies of presenters:
Andy Pressman is a Sustainable Agriculture Specialist with the National Center for Appropriate Technology (NCAT) and the ATTRA Project. He has a background in small-scale intensive farming systems and works in the fields of organic crop production, season extension, urban farming, and farm energy. He and his family operate Foggy Hill Farm; a small diversified family farm located in southern New Hampshire.
Al Hight is a native North Carolinian with a BS degree and a MS in Horticulture from NCSU. He has worked for the North Carolina Cooperative Extension Service in seven different counties during his 20-year tenure currently serving as County Extension Director in New Hanover County. His position is also charged with providing leadership and direction for the New Hanover County Arboretum and Gardens.
Rhonda Sherman has been a member of the Department of Biological and Agricultural Engineering at NC State University for 20 years. She provides education and technical assistance about composting and vermicomposting throughout the United States and has assisted people in 89 countries. Since 2001, Rhonda has annually conducted the nation’s only conference on large-scale vermicomposting, helping about 1,000 people to start-up or expand worm farms.
This workshop is hosted by: Leading Into New Communities (LINC) and & Feast Down East
This workshop is presented by: National Center for Appropriate Technology, the Center for Environmental Farming Systems, Leading Into New Communities (LINC), North Carolina Cooperative Extension Service and Feast Down East
Do you want to get a better understanding of your farm’s finances? This session will introduce you to basic tools for gathering key financial data. Learn how to set up — and keep up with! — a record keeping system that provides useful information in a timely manner. We’ll show you some of the forms and systems that are available and go through samples that you can use.
Presenter: S. Gary Bullen, Extension Associate with North Carolina State University (NCSU)
Hosted by: CEFS
Location: Piedmont Biofarm, 220 Lorax Lane, Pittsboro, NC 27312
Over the past decade, grower Doug Jones of Piedmont Biofarm has used on-farm breeding techniques to develop high-performing, good-tasting sweet pepper varieties. His 120 breeding lines include the flavorful “Sweet Habanero” group of seasoning peppers. This year he’s conducting variety trials for Johnny’s Selected Seeds, looking at 40 varieties of sweet peppers and Anaheims.
Doug would like to help local growers and gardeners overcome the challenges that have prevented peppers from fulfilling their potential as an important and profitable crop for NC market gardeners, and a significant “superfood” in the diet of local consumers, many of whom are not aware of how flavorful a ripe pepper can be. Some of those challenges include sourcing good genetics, finicky germination issues, providing good trellises, and extending the growing season of this long-lasting crop.
Local growers and gardeners are invited to come to Doug’s farm to learn about (and taste!) his research results. He’ll also be recruiting participants to start a “collaborative, open-source, on-farm breeding network”.
The Chatham County Center of North Carolina Cooperative Extension and the Center for Environmental Farming Systems have partnered to offer an on-farm pepper production workshop – Ripe Peppers in the Market Garden: Methods and Varieties – on Thursday, November 7 from 2:00-5:00 pm at Piedmont Biofarm in Pittsboro (we’ll start out at the Agriculture Building then move to the farm). Grower and educator Doug Jones will offer both an indoor workshop as well as a farm tour highlighting the 37 different varieties of peppers he is trialing this year. Participants will learn the “pros & cons” of including ripe sweet peppers as a significant crop on a small farm. Other topics covered will include indoor seed production, sustainable crop management, discussion and tour of the different variety and breeding lines, demonstration of season extension, varietal discussion, and a pepper tasting.
Presenter Biography: Doug Jones, Head Farmer, Piedmont Biofarm, Pittsboro, NC
Over the past decade, Doug Jones has used on-farm breeding techniques to develop high-performing, good-tasting sweet pepper varieties. His 120 breeding lines include the flavorful “Sweet Habanero” group of seasoning peppers. This year he’s conducting variety trials for Johnny’s Selected Seeds, looking at 40 varieties of sweet peppers and Anaheims.
Doug would like to help local growers and gardeners overcome the challenges that have prevented peppers from fulfilling their potential as an important and profitable crop for NC market gardeners, and a significant “superfood” in the diet of local consumers, many of whom are not aware of how flavorful a ripe pepper can be. Some of those challenges include sourcing good genetics, finicky germination issues, providing good trellises, and extending the growing season of this long-lasting crop.
Local growers and gardeners are invited to come to Doug’s farm to learn about (and taste!) his research results. He’ll also be recruiting participants to start a “collaborative, open-source, on-farm breeding network”.
Location: CEFS – Small Farm Unit, 201 Stevens Mill Road, Goldsboro, NC 27513
Horticulturists from North Carolina A & T State University and CEFS will showcase organic tomato nutrient management in high tunnels. Participants will learn the effectiveness of using cover crops and compost in organic tomato production targeting fall and winter markets. General production practices such as trellising, suckering, insect and disease management and drip irrigation will be demonstrated for high tunnel tomatoes.
Presenters:
Kurt Taylor – Horticulture Extension Associate with North Carolina Agricultural and Technical State University (N.C. A&T)
Dr. Sanjun Gu – Horticulture Specialist with North Carolina Agricultural and Technical State University (N.C. A&T)
Additional Presenters:
Grace Summers – Extension Associate with North Carolina Agricultural and Technical State University (N.C. A&T)
Marisa Benzle – Assistant to the Director/ Small Farm Unit Manager, Center for Environmental Farming Systems (CEFS)
Evan Taylor – Horticulture Research Specialist, Center for Environmental Farming Systems (CEFS)
Hosted by: The Center for Environmental Farming Systems & North Carolina Agricultural and Technical State University
Farmers have the opportunity to sell their products for retail sales in grocery stores, co-op markets, food hubs, and food service buyers. The workshop will discuss how to successfully sell to larger customers. The workshop will provide fresh insight into what works and what doesn’t based interviews with many different retail buyers. The workshop will cover relationship building, product selection, packaging, liability, among other issues. Meet and learn from retail buyers about what they are looking for in new local food products. Don’t miss this opportunity to learn how to increase your profits by accessing new retail markets.
Buyer Panel of Retail Buyers interested in Local Food Products will be present too!
Presenters:
S. Gary Bullen, Agricultural & Resource Economics Department North Carolina State University
Dave Lamie, Institute for Economic and Community Development; Agribusiness Program, School of Agricultural, Forest and Environmental Sciences at Clemson University; Chair of South Carolina Food Policy Council.
Blake Lanford, Extension Agent, Clemson University
*Funding provided by Southern Risk Management Education Center
Sponsors include: Carolina Farm Stewardship Association, Clemson Cooperative Extension, NC State Cooperative Extension, Feast Down East, and Lowcountry Local First
Learn how leaves, kitchen scraps, garden and yard trimmings can become garden gold through composting and vermicomposting. Making compost takes little time, work, or space. You will learn how to make a hot compost pile, set up a worm bin, use finished compost, and see its effects on soil and plants.
Presenter: Rhonda Sherman, Extension Solid Waste Specialist with North Carolina State University (NCSU)
Hosted by: The Center for Environmental Farming Systems & North Carolina Cooperative Extension Service
Check out the NC Choices website for more information or to join their mailing list.
NC Choices’ Carolina Meat Conference enters its third year of innovative educational programming and unparalleled networking opportunities for niche meat supply chain partners including farmers, processors, chefs, buyers and industry support businesses. The Carolina Meat Conference is a gathering of professionals from all sectors of the local and niche meat industry for two days of panel discussions, presentations, workshops, live butchery and animal handling demonstrations, a trade show, great meals featuring local meats and Monday night social, dinner and keynote address. Conference topics include livestock production, meat processing, innovative marketing techniques and the latest updates on how new regulations will affect small food businesses.
This year’s keynote speaker: Anya Fernald
(Read her biography here)