Workshops & Keynotes
Cultivating land and people relationships
by Kevin McLaws
Friday Keynote 4:30 pm
Kevin will share the vision of the East Zion Initiative that includes the Appel Cross Station a visitors center providing hands-on agricultural experiences connecting visitors to this heritage landscape through farming and food.
by Sherrie Lou Staheli Tate
Saturday Keynote 9:00 am Room 7
Farming isn’t just about the crops you grow, there is a certain feeling that is planted in the hearts of those who visit. Theres a magical feeling they can’t explain. Visitors leave with a understanding and excitement for the love for farming.
“The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.” -Masanobu Fukuoka
Georgics: the foundation of food freedom
by Shanon Brooks
Saturday Keynote 2:50 Room 7
Food freedom is choice in food production and consumption. But as in all issues of choice, there is more to it than just the independence of what we grow in the ground or put into our mouths. There is a culture, a way of living that was once inseparable to the agrarian concepts of western civilization food independence: this is the long lost culture of Georgics.
Why Biodynamics? Biodynamic agriculture is the fastest growing “Roots Grass” movement in the world.
by Kristi Albright
Saturday Workshops 10:00 Room 4-5
It is the science of life-forces using special preparations to bring healing to an ailing Earth. Based on the
knowledge of the audience, this workshop will help you understand a greater depth of stewardship to the
earth, reading the “Book of Nature”, and bringing the spirit into the matter in your agricultural work. Resources
provided will be invaluable in your work as a beginner or advanced biodynamic farmer. It is time for human
beings to listen to the Earth and to hear what she is speaking to us.
Bootstrap Farming: Buckets, Bailing Twine, and Duct Tape.
by William DeMille
Saturday Workshops 10:00 Room 1
Making something out of nothing. I’ve done so much for so long with so little that now I can do practically anything with almost nothing.Come have some fun, get some cool ideas, learn how you can make things work with what you have.
Localizing our seed supply
by Joseph Lofthouse
Saturday Workshops 10:00 Room 2-3
Growing and using local seeds for increasing food security and enjoyment.
Pivoting During a Pandemic
by Kat McCracken Puzey
Saturday Workshops 11:10 Room 4-5
This is a behind the scenes look at what goes into pivoting your farmers market business online to survive during covid 19 restrictions. Kat Puzey, the founder and Executive Director of MoFACo (the Modern Farm and Artisan Co-op), will take you through what they did to establish an online market, re-open their farmers market, and open a co-op to keep local thriving in St. George Utah during the pandemic.
Agrochemical to Regenerative Farming, My First Steps
by Stanford Jensen
Saturday Workshops 11:10 Room 2-3
How do I quit my chemical fertilizer, monoculture, pesticide and herbicide addiction? I’m not totally sure. I’m trying and will share my first steps into what for me, is the unknown.
Distillation in the Sustainable Setting.
by Eric Scott Bresselsmith
Saturday Workshops 11:10 Room 1
Repurposing tree debris/logging slash, landfill trimmings. Focus on essential oil and hydrosol + uses.
Tourism is demanding AG experiences
by Jocelyn Andersen & Kristie Adams
Saturday Workshops 1:25 Room 2-3
Agro-tourism has plenty of room to grow in Utah! We’re discussing case studies; what works & what hasn’t. As well as some worthwhile ideas to consider and approachable ways to jump in now.
Embracing Farming as an Evolutionary Process
by Mariana Last-Bills
Saturday Workshops 1:25 Room 1
We associate evolution with the cut-throat phase "survival of the fittest" when it is more accurately defined as "processes and patterns of organisms and how they change over time". From season to season, farmers observe the processes and patterns of evolution in more than our crops and pests, we see it in our food systems, farms, businesses, careers and untimely ourselves.
Flowers to the Table- Collaborations between Food and Flower Farmers.
by Fawn Rueckert
Saturday Workshops 1:25 Room 4-5
We will be discussing the best ways to approach collaborations and discussing ideas that food and flower farmers can support each other and broaden each other's markets.