Overview This 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 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. We will 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. Workshop Details Due to the ongoing situation with Covid-19, our standard workshops have been postponed until such a time as people feel comfortable gathering together again. That said, we are exploring in-person / online hybrid options for future courses in the works. Stay tuned! 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.