Overview Sign up online This two-day course provides an overview of the principles and practices of biological farming. Our goal is to build upon your knowledge and experience to find ways to increase the health of your soil and crops for greater yields, healthier produce and better marketability. Thousands of growers have attended the course since 2010; our attendance continues to grow thanks to word-of-mouth promotion of the course by previous attendees! Participation-based with questions and answers, the workshop is designed for farmers, growers, and gardeners of any type to learn current research and proven methods, and go step-by-step through the processes that will lead to optimum crop health and sustained yield. Course Instructor: Dan Kittredge Executive Director of the Bionutrient Food Association (BFA), Dan is the son of prominent leaders in the organic movement, and has been an organic farmer since childhood. His experience managing organic farms and developing sustainable agriculture techniques has connected him to farmers in Central America, Russia, India and the United States. Dan is passionate about raising the quality of nutrition in our food supply through collaboration with committed individuals, businesses, and organizations that support the value of people growing and eating really good food. Workshop Description The workshop is designed to help participants grasp and apply innovative, reliable principles and practices for producing healthier, better tasting food crops. The course (click here for sample syllabus) begins with an analysis of participants' soil tests, and a discussion of recommended soil amendments and cover crops to address soil health deficiencies. We follow with a number of topics and themes related to helping plants achieve their full genetic potential through management of the environmental factors of soil, air, water, minerals and biodiversity. In day two, we immerse ourselves further with a review of plant nutritional needs by growth stage and an array of troubleshooting and diagnostic approaches to guide you throughout the growing season. Each session consists of a classroom-style discussion and illustrative examples. Registrants are asked to procure their own soil tests prior to the course, and instructions for interpreting those will be covered during the workshop. Locations & Dates Note: We are in the process of organizing our 2020 Winter/Spring workshop schedule. Keep an eye on this space as we finalize details and post upcoming workshops! Connecticut Simsbury, CT ＠ 67 Laurel Lane, Simsbury, CT 06070 (map) February 8 - 9, 2020 BFA Chapter co-leader for Hartford, CT, Kris McCue, will be hosting this workshop. To be held on Saturday and Sunday, February 8 and 9, from 9am - 5pm. Potluck lunch, bring a dish to share, and your own place setting and utensils. Kris will provide coffee and tea. Any questions, please email hartfordbfachapter (at) regenerativeag (dot) net, or call 860-218-4967 Maine Wiscasset, ME ＠ The Morris Farm, 156 Gardiner Rd, Wiscasset, ME 04578 (map) March 21 - 22, 2020 For questions, you can contact Candace Moyer, the host at Morris Farm, at email@example.com, or by phone: 406 600-3634 (cell) or 207 882-4048 (farm) Workshop will be from 9am – 5pm both days, with a potluck lunch. Please bring service ware and utensils. Attendees are also invited to stay for a potluck dinner on Saturday night, with music by the Dam Jam Fiddlers! Kansas Severy, KS ＠ Fuller Farms, 1501 50th Street, Severy, KS 67137 (map) April 25 - 26, 2020 Hosted by Gail Fuller / (620) 344-3363 Lunch: Available on-site sourced with organic and local ingredients for $20/per person, per day. (Cash only, please!) 2021 Rhode Island Charlestown, RI ＠ Earth Care Farm, 89A Country Drive, Charlestown, RI 02813 (map) January 19-20, 2021 Hosted by Jayne Senecal / firstname.lastname@example.org / (401) 364-9930 Testimonials Chefs have a unique relationship with food, and a deep appreciation for quality, for the dynamic flavors and aromas that are at the heart of their craft. So when a chef leaves the kitchen behind to put on mudboots and farm instead, she brings a unique perspective and heightened taste buds to the field... Meet Patty Gentry of Early Girl Farm, who took this course and now enjoys longer harvests, better tasting produce, fewer bug and disease problems, while her customers excitedly tell her how they can really taste the difference in her produce. Registration Costs, Discounts & Scholarships The cost of the workshops is $200 for the two full day sessions. Students, BFA members, and NOFA members can take a $25 discount on registration. Not sure about your BFA membership status? Check here. Sign up online Click here to register today Mail-in registrationOr click here to mail in your registration with a check or money order.