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 Tuesday and Wednesday, October 27 & 28, 2020 Co-sponsored by Online or in-person @ Fox Haven Farm, 3630 Poffenberger Road, Jefferson, MD 21755 (map) Workshop will run from 9am – 4:30pm both days, with a break for lunch. The in-person workshop at Fox Haven Farm will be limited to 20 attendees for comfortable spacing. Online participants will be able to engage via chat to ask questions of Dan. All attendees - virtual and in-person - will have access to the workshop recording afterwards. All are welcome to send any topics in advance that they are particularly interested in to firstname.lastname@example.org, which will help Dan tailor his talk to the group interests. Scholarships are available! For those in need of financial support, Community FARE (Food-Advocacy-Resources-Education) in Frederick County is pleased to offer a limited number of scholarships to help defray the cost of attending this workshop. Before registering, please apply for scholarship support here. Applicants will receive an email soon after with scholarship award information. For questions, please contact JoAnn Coates-Hunter at email@example.com or 240-446-2007. Thank you! Registration is now closed.Any questions, don't hesitate to reach out! If you would like to host a similar small gathering, let us know and we are happy to explore possibilities with you. Registration Costs & Membership Discounts Cost for the in-person workshop → $175 for BFA members and $200 for non-members. Cost for the online workshop → $89 for BFA members and $108 for non-members. Not sure about your BFA membership status? Check here. Students and NOFA members are also welcome to take a discount on registration. Please contact us for more information. 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.