GIVE A GIFT MEMBERSHIP! Struggling to find the perfect gift? Maybe it’s for your friend who loves shopping at the farmers market. Or your neice who aspires to be a farmer. Or your colleague who’s passionate about organic food. They’re going to really appreciate your gift membership in NOFA-NY! A $30 Gift Membership includes: a one year subscription to New York Organic News, our 40 page magazine that includes feature articles and regular columns and departments a one year subscription to The Natural Farmer, our quarterly news journal that has a pull out section on a particular topic relevant to organic food and farming the Annual Local & Organic Food & Farm Guide, New York State’s most comprehensive listing of organic and sustainable farms When you purchase a gift membership, you will immediately receive an attractive certificate that lists the benefits of membership that you can e-mail to the recipient or print out on a printer to give to that person. To purchase your gift membership, simply click here. Also consider making a gift donation to NOFA-NY. Your gift donation will go directly to supporting our programs and services that promote local, organic food and farming. To make a donation, simply click here. You will recieve an acknowledgement letter of your gift membership, which is 100% tax-deductible. NOFA-NY is a statewide organization leading a growing movement of farmers, consumers, gardeners, and businesses committed to promoting local, organic food and farming. http://www.nofany.org
Tag Archives: NOFA-NY membership benefits
For Conference Brochure click here: http://issuu.com/nofa-ny/docs/confbrochure2014_website-lowrez_cor
or go to www.nofany.org
Join Us at One of the Largest Sustainable Agriculture Conferences in the East!
Our conference offers a great line up of workshops on a wide range of topics from dairy farming to urban gardening, from food policy to business planning plus a special childrens conference, entertainment, and the most delicious meals made from food donated by our farmers. Each year, we strive to inspire, as well as inform, and to provide an unparalleled opportunity for networking and reciprocal teaching and learning.
Featuring Keynote Speakers:
|Gary Paul Nabhan Gary is an internationally-renowned nature writer, food and farming activist and proponent of conserving the links between biodiveristy and cultural diversity. He has been honored as a pioneer and creative force in the local food movement and seed saving community.Brian Bennett Brian of Bittersweet Farm in Heuvelton, New York will be honored as 2014 Farmer of the Year. He is a long-time organic farmer in New York’s North Country region where he has helped unify his local community by involving more people in local agriculture.|
Scholarships are available to beginning farmers and farmer mentors. The applicaton process will close on December 1st. See our Conference Scholarship Application Form.
Sponsorship & Tradeshow Information:
If you are interested in being a sponsor or tradeshow exhibitor, please see our Business Registration Form. Or you can email Tanya Smolinsky, Communications & Development Director at firstname.lastname@example.org.
Please email Marne Coit, Education Director and our conference coordinator, at email@example.com.
Beyond Apples:Alternative Fruits for Sustainable Harvest/Organic Growing for Small Farms and Home Landscapes
Date: September 20, 2012
Walk through the private edible landscape of renowned author and orchardist Lee Reich and learn about the wide spectrum of fruits that can be grown sustainably with little or no input needed for pest control or pruning in USDA Hardiness Zone 5 (low temps of -20° F). Participants will also learn about uncommon fruits that have commercial potential for small farms because they are easy to grow organically and have unique flavors to appeal in niche and general markets. Lee will also discuss dual-purpose plants- plants that are ornamental and bear tasty fruits- for home landscapes.
Lee Reich began growing and studying fruit 40 years ago. Since that beginning, he has earned a doctorate in horticulture with a specialty in fruit growing, worked in fruit research for Cornell University and the USDA, and grown many kinds of fruits, from the common, such as apples and pears, to the uncommon, such as gumi and medlar. His “farmden” is a testing ground for sustainable fruit growing techniques, for studying cultivation and marketing of some uncommon fruits, and for providing an abundance of fruit to Lee’s household. Lee is the author of three books on fruit growing: Uncommon Fruits for Every Garden, Landscaping with Fruit, and Grow Fruit Naturally.
Supported by USDA Risk Management Agency, Education and Community Outreach Program.
Registration: Please register by calling Stephanie Backer-Bertsch at NOFA-NYat 585-271-1979 x 509, or by registering online at http://www.tinyurl.com/nofanyevents. Registration is FREE for NOFA-NY members and $15/ non-members.
This idea hatched when Peggy Johansen and Lisa Lyons were hiking one morning, then spread to a conversation with Maria Grimaldi, NOFA-NY Regional Rep . . . and like
all organic things it spread into planning a locavore event!
LOCAVORE POTLUCK AND DISCUSSION
The Town That Food Saved: How One Community Found Vitality in Local Food
Wednesday, September 19, 2012
Morgan Outdoors, 46 Main Street, Livingston Manor, NY 12758
First in a two-part series discussing “The Town That Food Saved: How One Community Found Vitality in Local Food” by Ben Hewitt (Rodale Press, 2009)
The September 19th gathering will celebrate local food, introduce the book which follows an inquisitive peek behind the curtain of a town dubbed “the Silicon Valley of local food”, Hartwick VT. (population 3,200)
A second gathering in October will discuss the book in more detail and explore ways a local food system might work to enrich the economy.
Bring a food dish made with local ingredients to share.
Copies of the book will be available for purchase. NOFA-NY members will receive a 10% discount.
For more information contact: Lisa Lyons firstname.lastname@example.org
All Organic farmers should consider saving seeds for future seed sowing, as our gene pool of commerically available seeds and plants continues to shrink.
Growing for Future Farming: Saving Quality Seed From Your Farm’s Field
August 28, 2012
Hudson Valley Seed Library: 484 Mettacohonts Rd., Accord, NY 12404
3:30 PM-6:00 PM
Slow Food Upper Delaware Chapter and the Upper Delaware Chapter of the Weston A. Price Foundation present
A workshop in preparing healthy treats without refined sugars. We will discuss the role of traditional sweeteners in a healthy diet and explore treats such as fudge, muffins, cake icing, crackers, beef or salmon jerky, and crispy nuts.
Sunday, August 19, 2012
Hills Country Inn
6 Hills Resort Road
Callicoon Center, New York 12733
$25 for WAPF, Slow Foods, NOFA and PASA members
Register online: http://upperdelaware-wapf.org
Call for reservations and information
MAY 20 How to Prepare Grains for Maximum Absorption Traditional methods of preparing whole grains, seeds, nuts, and legumes maximize digestion and absorption of nutrients. Be Kind to Your Grains / No Knead SourDough
Includes a light lunch (potlucks are always welcome to share!)
Place: Hills Inn
Callicoon Center, New York
July 16-18th 2012
Catskill Delaware Permaculture www.catskilldelawarepermaculture.org will lead this 3 day Intensive on-farm butchering course, designed for livestock farmers and food professionals who want hands-on butchering experiences on processing grass-fed beef, lamb and pork and an understanding of the practices of a fully integrated farm/butchering operation.
The butchering, processing portion of the course will be led by Mike Hardler in his on-farm butchering facilities and meat shop near Honesdale, Pennsylvania. The Hardler Farm is an excellent example of how a conventional dairy farm successfully diversified into grass-fed livestock production, butchering and marketing of value-added products. In addition to meat production the Hardler Farm maintains two Raw Milk Licenses for Cow and Goat milk . This course is limited to 10 participants to ensure individual attention.
Part I Mike Hardler will cover an intensive one day session with individual attention on:
- Whole pig, whole lamb or side of beef taken from hanging sides in the Hardler facility. No animals will be slaughtered during this course but humane slaughtering techniques employed at the farm will be discussed.
- Demonstration of how to break a whole animal or side of beef down into primal and individual cuts of meat. Explain the different techniques for each type of meat with hands-on experiences.
- Use and types of professional equipment needed and used in cutting and processing meat. Review of different recommended cooking techniques for each cut and species.
- Participants will prepare lunch in the farm’s commercial kitchen using locally sourced ingredients including the meat obtained at the farm.
- Processing of meat into sausage and other value added products through brining and smoking will be included in the Hardler presentation.
Part II George Stang, Conservation specialist and Maria Grimaldi, Permaculture educator will lead the class in:
- Field walks and discussions in understanding the differences and importance in growing forages that affect grass-fed livestock and the soil which supports the food chain.
- Culinary differences in feed-lot raised meat and the impact of the two methods on animal health, human health and the local environment will be discussed.
- Differences in taste and texture of the Heritage breeds raised on the farm will be covered as well.
- The handling of waste products from slaughter and butchering will be shown as part of the sustainable operations on the Hardler Farm.
Go to http://catskilldelawarepermaculture.org/ for complete registration information and discount information for PASA and NOFA-NY members. Includes all meals and overnight accommodations.
Weston A. Price Foundation Upper Delaware Chapter
The Upper-Delaware Chapter of Slow Food USA and the Upper Delaware Chapter of the Weston A Price Foundation Present a Series of Traditional Cooking Classes
Join us for re-skilling of nourishing, traditional cooking methods and help build community through potluck meetings and celebrations using local, fresh food.
Information will include:
- Transitioning to a truly healthy and delicious diet (introduction and theory) based on traditional cooking and food preparation methods.
- Hands-on preparation methods that maximize the nutritional value of local, fresh meat, vegetables, milk and eggs.
- Shopping wisely and stocking your pantry with appropriate ingredients on a limited budget using locally produced ingredients wherever possible.
- Take home samples and recipes made in classes.
Classes: 5 part series:
1) Choosing the right fats and preparing delicious and nutritious soups, broths and stews using traditional methods. Using grass fed meats from local farms.
2) Properly-prepared whole grains, nuts, and legumes using organic, local whenever possible.
4) Lactic fermentation and homemade beverages (including Kombucha) You will be surprised at what you can make at home! No bottles to return!
5) Healthy quick lunches and snacks that children and adults will love. (Two children may accompany each adult to this one!)
Includes a light lunch (potlucks are always welcome to share!)
CALLICOON CENTER NEW YORK
Instructors: Lucia Ruedenberg- Wright, Maria Grimaldi (Weston A. Price Foundation Upper Delaware Chapter) Jennifer McGlashen, Sally Anne Parsons Slow Food UpDeRiva
Cost: $150.00 for the course.
$30.00 per session
Membership discount for NOFA-NY members, Weston A. Price Members, PASA members and Slow Food members. $125. For the course $25.00 a session.
Credit cards accepted through PayPal on the Upper Delaware Chapter of The Weston A. Price Foundation
Or call for reservations and other payment information call Maria Grimaldi 845-482-4164
In an effort to provide as much exposure and marketing assistance to our member producers, NOFA-NY has begun partnering with companies and organizations that promote local and organic food artisans, farmers and restaurants. One of these companies is FarmPlate.com, which provides affordable, targeted online marketing for sustainable food enterprises.
As a new membership benefit, NOFA-NY and FarmPlate.com, have partnered to make marketing your business even more effective and affordable. All NOFA-NY farm and business members will receive a FREE limited listing on FarmPlate.com that will allow online users to get a quick look at your farm or food business. Example: http://www.farmplate.com/local-food/farm/katchkie-farm-kinderhook-ny
As an additional benefit to NOFA-NY membership, FarmPlate.com is providing a SPECIAL OFFER: of an upgraded year of targeted online marketing for only $100 to the first 50 NOFA-NY Member farms or food businesses that respond! That’s a $95 discount!
To be eligible for this offer, email Kaitlin Haskins at email@example.com with “NOFA-NY” in the subject line. After the special offer ends, NOFA-NY members will still be eligible for a $25 discount on one year of FarmPlate.com’s online marketing service as an annual membership benefit.
FarmPlate.com launched in August and now has over 40,000 listings of farmers, fishermen, food and drink artisans, restaurants, markets, distributors and organizations committed to sustainable eating, including more than 4,000 listings in New York State.
Check out how businesses like yours are using FarmPlate to tell their story, promote their customers and suppliers, and grow their customer base: