The weekend conference is SOLD OUT.
We're sorry -- we cannot accept walk-in registrations.
- Saturday Morning Workshops
- Mob Grazing
- Cheesemaking
- Farmers’ Markets
- Farm Preservation
- Social Media Marketing
- Small Farm Renewable Energy
- Heating Outbuildings
- Producing Quality Milk
- Organic Certification
- Farm Resources
- Garden Design
- Urban Gardening
- Weed Mental Models
- Small Fruit Systems
- Organic Corn Varieties
- OEFFA Grain Growers
- Small Scale Intensive Growing
- Saturday Afternoon Workshops
- Poultry
- Niche Pork
- Food Demo
- Year-round Local Food
- Community Organizing
- Local Food Guide
- Food Safety Regulations
- Growing for Institutions
- Off Grid Living
- Sustainable Dairying
- Dairy Goats
- Soil Fertility
- Organic Resources and Management
- Harvesting Rain
- Victory Gardens
- Apple Pruning
- Strawberries
- Small Grains
- Small Scale Intensive Growing
- Sunday Morning Workshops
- Backyard Chickens
- Natural Cleaners
- Worm Composting
- Community Kitchens
- Organic Recordkeeping
- Solar & Wind Energy
- Horse Farming
- Biodynamics
- Tree Grafting
- Drip Irrigation
- Food Safety
- Organic Soil Biology
- Conservation Programs
- Healthy School Lunches
- Sunday Afternoon Workshops
- Beekeeping
- Self-sufficiency Autobiographies
- Transition Initiatives
- Farm to Restaurant
- Financing Renewable Energy
- Farm Tenure
- Ginseng & Goldenseal
- Plant Disease Control
- Cover Crops
- Farm to School
- Complete Workshop Information
Featured in this summer's release, Food, Inc., and in Michael Pollan's The Omnivore's Dilemma, speaker and author, Joel Salatin is one of the best-known farmers of the sustainable food movement.
Joel says his farm, Polyface, Inc., arguably represents America's premier non-industrial food production oasis.
The farm services more than 1,500 families, 10 retail outlets, and 30 restaurants through on-farm sales and metropolitan buying clubs with grass-fed beef, pastured poultry, eggs, pork, forage-based rabbits, and pastured turkey. His mother Lucille, wife Teresa, daughter Rachel, son Daniel, daughter-in-law Sheri, grandsons Travis and Andrew, and granddaughter Lauryn, work fulltime together on the family farm.
"These days when people ask me what I do for a living, I reply: "Mob-stocking herbivorous solar conversion lignified carbon sequestration fertilization."
—Joel Salatin
Polyface Farm's mission is to develop emotionally, economically, environmentally enhancing agricultural enterprises and to encourage others to follow the model. He has spread his knowledge about sustainable farming as a speaker and a regular contributor to Stockman Grass Farmer, Acres USA and the American Agriculturalist.
He is the author of Pastured Poultry Profits, Salad Bar Beef: You Can Farm; Family Friendly Farming: A Multi-Generational Home-Based Business Testament; Holy Cows and Hog Heaven: The Food Buyer’s Guide to Farm Friendly Food; Everything I Want to Do is Illegal: War Stories from the Local Food Front; and You Can Farm: The Entrepreneur's Guide to Start and Succeed in a Farming Business.
Joel's speaking and writing reflect dirt-under-the-fingernails experience punctuated with mischievous humor. He passionately defends small farms, local food systems, and the right to opt out of the conventional food paradigm.
Renegade lunch lady, author, activist, and chef, Ann Cooper transforms cafeterias into culinary classrooms for students, one school lunch at a time.
At The Ross School in East Hampton, NY, Chef Ann served as the executive chef and director of wellness and nutrition, developing an integrated school lunch curriculum centered on regional, organic, seasonal and sustainable meals. Since then, Chef Ann has transformed public school cafeterias in New York, California and Colorado.
Currently, Chef Ann is the director of nutrition services for the Berkeley Unified School District, improving meals for over 9,000 students. She is also involved in revamping school lunches in the Boulder Valley School District in Colorado.
In her work with public schools, Chef Ann is at the forefront of the movement to transform the National School Lunch Program into one that places greater emphasis on the health of students than the financial health of a select few agribusiness corporations. Chef Ann's lunch menus emphasize regional, organic, fresh foods, and nutritional education, helping students build a connection between their personal health and where their food comes from.
Chef Ann, the past president of The American Culinary Federation of Central Vermont, is a graduate of The Culinary Institute of America, and the former president and current board member for Women's Chefs and Restaurateurs. She also sat on the U.S. Department of Agriculture National Organic Standards Board and Chefs Collaborative.
Chef Ann is the author of four books: Lunch Lessons: Changing the Way We Feed Our Children, In Mother's Kitchen: Celebrated Women Chefs Share Beloved Family Recipes, Bitter Harvest: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What You Can do About It, and A Woman's Place is in the Kitchen: The Evolution of Women Chefs.
Granville School
