WORKSHOPS

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Over 100 workshops will take place at Just Food Conference 2012: Eat • Work • Grow the Movement, covering many topics including: CSA, Food Justice, Food Education/Cooking Demos, Urban & Rural Farming, Food Entrepreneurship and Businesses, Food in Schools, and many others!

Below are some of our confirmed workshops. We will continue to update them on a rolling basis. Please stay tuned!
 

Click the links below to view workshop descriptions.

Friday, February 24

Saturday, February 25

Workshop 1 Workshop 1
Lunch Workshop Lunch Workshop
Workshop 2 Workshop 2

 

 

Friday, February 24  •  Workshop 1
11:30 AM - 12:30 PM

Get Organized: How your organization can get involved in a CSA
This hands-on workshop will provide you with the tools to assess how your organization can support and/or start a CSA (Community-Supported Agriculture) in your neighborhood.
Speakers: Vanessa Cohen, 92YTribeca; Sara Duvisac, Common Ground: The Prince George; Katie Harrison, Center for Family Life

Digging into the Food & Farm Bill: What is the Farm Bill? **
The Farm Bill—or what many want to rename the “Food and Farm Bill” as it influences the cost, accessibility, nutrition and production of almost everything we eat—will soon be negotiated in Congress. This introductory workshop will help you understand the bill and its impacts in NYC.
Speakers: Qiana Mickie, NYC Food & Farm Bill Working Group / Just Food Community Advocacy Trainer; Benjamin Solotaire, NYC Food & Farm Bill Working Group / Brooklyn Food Coalition

Gettin’ Fresh in Today’s Emergency Food System: Going Local, Building Connections & Growing Your Own
Of the 1,100 food pantries and soup kitchens in NYC, 80% of them lost government food and funding in 2011. Are you a pantry or kitchen worker wanting to source fresh produce amidst rising need? A CSA member pondering ways to make use of your excess? Or a gardener or farmer interested in sharing your harvest? Join us for a discussion about ways to keep all shelves and plates full of fresh, local vegetables
Speakers: Rev. DeVanie Jackson, Brooklyn Rescue Mission; Leigh Kusovitsky, United Way; John Glebocki, Glebocki Farms; Hannah Lupien, West Side Coalition Against Hunger; Moderator: Stacey McCarthy, United Way

Labor Issues in the Food Industry
This panel will focus on educating participants about the injustices that take place across the food chain. It will also challenge participants to think about where their food comes from as well as the workers who are involved in picking, producing and serving that food. The discussions will highlight food service workers in cafeterias and universities as well as restaurant workers.
Speakers: Diana Robinson, Food Chain Workers Alliance; Chris Bohner, Unite Here; Daisy Chung, Restaurant Opportunity Center of New York

Cooking Sustainably–with efficiency, improvisation, & good taste **
This workshop will introduce you to a revolutionary ingredient-driven, zero-waste, farm-to-table approach to cooking seasonal, delicious, impromptu meals at home. You will learn how to use parts of ingredients you might otherwise throw away—in addition to everything from your CSA box—and to set up a professionally-derived system to make meals from whatever is around.
Speaker: Ronna Welsh, Purple Kale Kitchenworks

Need Money? Fundraising tricks, the grassroots way
If you need money to get your green idea started or to buy materials, we will teach you how to successfully fundraise for your project, to engage your audience and avoid bankruptcy. 100 projects raised over $100,000 for environmental projects around NYC in 2 years. Community gardens, compost bins, chickens, and bees have all benefited from working with ioby.
Speakers: Helen Ho and Mario Giampieri, ioby

Community First: Business for the Greater Good
NYC is home to some shining examples of business men and women who think beyond the double bottom line. They have made giving back a top priority, and have built and nurtured projects that serve countless New Yorkers. Find out how some of these food heroes express their commitment to community, and learn how giving back can enhance any business strategy.
Speakers: Jimmy Carbone, Jimmy’s No 43; Holly Howard, Egg; Liz Neumark, Great Performances; Moderator: Jeff Hittner, Ethikus

Urban Commercial Growing
Production focused urban agriculture is a budding industry, with projects that vary in objectives and values, growing techniques and size. This panel will present a few current projects in NYC and provide a forum for discussion about if and how urban commercial production relates to creating a new sustainable food system and how we would like to see this industry grow in correlation with the food justice movement.
Speakers: Bee Ayer, bk farmyard; Paul Lightfoot, Bright Farms; Gwen Schantz, Brooklyn Grange

Growing YOURSELF into a Farmer **
More than ever, people are gripped by the idea of going ‘back to the land,’ even in urban areas. If you’ve ever considered following that path, but aren’t sure where to start, come hear from people who have successfully made the transition. This panel will shed light on barriers you should expect and advice for overcoming them, helpful resources available to new farmers, and more. This talk will also serve as a great networking event to meet other aspiring agriculturists.
Speakers: Douglass DeCandia, Food Bank for Westchester’s Food Growing Program; Nena Johnson, Stone Barns Center’s Growing Farmers Initiative; Anthony Mecca, Great Song Farm; Jordan Schmidt, Hearty Roots Community Farm

From Seed to Table: The Life-cycle of a Tomato **
In this participatory workshop, we will follow the life-cycle of a tomato, from seed to table. Participants will compare how a tomato from a local farm is produced versus a tomato grown on a conventional farm in Florida or California. The workshop will include a discussion about how different production methods affect the environment, farmworkers, and human health.
Speakers: Jorge Cubas, Just Food; Jessica Cortes, Just Food

Small Livestock on a Small Scale
If you have ever had the dream of your own goat dairy, starting a small business raising pastured poultry, or shearing your own sheep, come to this workshop to learn what it would take to make that dream a reality. Or if you just have an interest in sustainable meat production, learn more about what it takes to be successful in animal husbandry.
Speakers: Donald Arrant, Jr., Glynwood Farm; Michael Grady Robertson, Grady's Farm

Practical Activism: Consolidating the Food Revolution Through Food Law
Big Food understands the legal and policy advantages available to farming operations and understands precisely how to use the law to limit the liabilities inherent in the food business. This workshop will discuss how our food laws can give small-scale farmers and food entrepreneurs the same legal advantages as corporate farms and big food processors so that they may be able to consolidate their place in the changing food system.
Speaker: Jason Foscolo, Food and Agricultural Law Specialist

Media & Your Message
Whether you’re a farmer or an entrepreneur trying to sell a product, a community advocate looking to promote a policy, or a non-profit organization seeking support for programs, getting your message out to the public is crucial to your success. In this workshop, a panel of NYC journalists will give us the insider’s view of what stories get told and why, and how you can get your story heard.
Speakers: Gabriella Gershenson, Saveur Magazine; Francis Lam, Gilt Taste; Tracie McMillan, Journalist and Author of The American Way of Eating; Tressa Eaton, Tasting Table; Moderator: Clark Wolf, Clark Wolf Company

Challenges & Opportunities of Local Food Processing
Are you a farmer interested in selling added-value products? Are you a local foodie looking to start your own business? Join us for a discussion about challenges and opportunities of local food processing.
Speakers: Jim Hyland, Winter Sun Farms; Chris Forbes, Sour Puss Pickles; Katie Codey, New York City Council

School Food Solutions
Come discuss the future of food in America’s schools. For a local perspective, Gramercy Tavern Chef-Partner Michael Anthony will talk about Wellness in the Schools, a grassroots project that is affecting change in 25 sites throughout New York City. Laura Stanley and Kathy Lawrence of School Food FOCUS will describe their pioneering involvement with progressive foodservice directors from 33 of the largest school districts in the nation, unified in their commitment to purchasing more healthful, more sustainable, and more regionally sourced food.
Speakers: Kathy Lawrence, School Food FOCUS; Laura Stanley, School Food FOCUS; Michael Anthony, Gramercy Tavern

Building a Food Service Revolution
The foods we serve in our most important institutions, such as preschools, hospitals and senior centers, should be both healthful and delicious. Instead these meals are usually a bland repetition of nuggets, fries and canned fruit. This workshop will provide a close look at how one large organization transformed their meal program into one that is vibrant and based on real and good food, and will address how other institutions can do the same.
Speaker: Stefania Patinellas, Children’s Aid Society

Teaching the Whole Person: How to Move Beyond PowerPoints
This workshop will introduce theory and practice of popular education techniques that help us move beyond PowerPoints and lecturing, and towards using the personal experience of your participants as a starting point and teaching tool.
Speakers: Owen Taylor, Just Food; Greg Anderson, Just Food

Fracking in the Foodshed: New York Foodies Confront Hydraulic Fracturing **
What are the ingredients of frack fluid? The recipe has been kept a secret by exemptions to the Clean Water Act and Safe Drinking Water Act, but if New York opens the door to fracking, that secret sauce may become a part of your favorite local food dish. Wherever fracking has been tried, there has been widespread contamination. Our panel will examine why farmers lease their land for fracking, what the consequences are, and what alternatives exist.
Speakers: Claire Sandberg, Water Defense; Jessica Roff, Brooklyn Food Coalition; Assemblyman Jim Brennan; Wes Gillingham, Catskill Mountainkeeper

 

 

Friday, February 24  •  Lunch Workshop
12:45 PM - 1:30 PM; 1:45 PM - 2:30 PM

Storytelling as Community Organizing **
How is storytelling a powerful tool for community organizing? What are some ways you can use storytelling to begin or advance food justice organizing in your community? We’ll explore these questions and share storytelling exercises at this skills-building workshop!
Speakers: Aki Hirata-Baker, Just Food Community Advocacy Trainer; Qiana Mickie, Just Food Community Advocacy Trainer

Going Beyond Gluten Free
This workshop will explain the reasons why gluten intolerance is actually a serious issue, how you can improve your health by avoiding it, and why going gluten free is only part of the solution. Learn how eating a diet rich in nutrient dense whole foods will decrease many of your chronic health issues, and support your mind, body, and spirit in its quest to achieve optimal wellness!
Speaker: Shoshanna Levy, Nutrition Evolution

Eating Healthy Local Food on a Budget
Eating the locally grown foods that are best for you and for the planet doesn’t have to be expensive! The speaker will share tips on how to eat local on a budget, and how to keep a local foods diet interesting even in winter.
Speaker: Margaret Schehl, Just Food Community Chef

Seasonal, Sustainable, and Healthy
A cooking demonstration from SPE Certified™. SPE is a unique restaurant certification and consulting program designed to enhance the nutritional quality of meals, without compromising taste. The speakers will prepare a healthy dish that highlights seasonal and sustainable ingredients and demonstrates how to get the most out of them.
Speakers: Anthony Moraes, Executive Chef; Natalia Hancock, RD Culinary Nutritionist

Hydroponics, Aquaculture, and Aquaponics
This workshop will give a general overview of hydroponics, aquaculture, aquaponics and other technologies which are state-of-the-art and cutting-edge in sustainable agriculture. These methods are being used to teach science in several NY Middle and High Schools, and participants will be able to see a demonstration of these technologies currently being used at the Food & Finance High School.
Speaker: Philson A. A. Warner, Cornell University Coop Ext.

Sustainable Seafood
Because so much of our fish comes from out of our local area, we’ll take a look into the seafood industry globally and nationally to learn what is the current state of fisheries and seafood. Learn what makes a good choice for sustainable seafood and receive a handout to help make your choice.
Speaker: Kate McLaughlin; Facilitator: Jessica Cortes, Just Food

Daily Bread: The Food, Farms, and Faith Connection
It’s the red sweetness of your first CSA tomato. The black dirt you brush from that carrot pulled from your garden plot. Or the way you’re suddenly centered by kneading bread. What is it about making a connection with food that can be wonderously rich, transcendent, and deep? Join us for an interfaith discussion about food rituals and ethics, celebrations and blessings, and caring for our neighbors, our earth and ourselves.
Speakers: Sarah Rohrer, Bread for the World; Zaid Kurdieh, Norwich Meadows Farm; Sarah Chandler, Adamah Farm; Sister Mary Ann Garisto, Sisters Hill Farm

Everyone is an Investor in Food
Facilitators will elicit participants’ experience with making investments. We will build on these experiences to spark discussion about larger issues concerning the structure of the financial system and new investment channels that have sprung up to address the special needs of small, sustainable local food enterprises.
Speakers: Derek Denckla, Slow Money NYC (NYC LION and FarmCityFund.org); Elizabeth Bueno, Acción USA; Jay Lee, SmallKnot.com; Erin Barnes, ioby.org

Understanding Food Labels: Organic? Conventional? Sustainable? What does it all Mean?
Organic, fair trade, direct trade, humane, natural... the list goes on and on. Shy of getting your PhD, how can an every-day responsible eater learn what these labels mean and how to make the right choices for themselves and their families? Our panel of experts will give you the inside scoop to help you navigate the aisles—from the farmers market to the supermarket—with greater confidence.
Speakers: Dan Streetman, Irving Farm Coffee Roasters; Brigid Sweeney, Animal Welfare Approved; Elly Truesdell, Whole Foods Market

At the Intersection of Food and Technology
Google, Seamless, Facebook…technology is an integral part of our everyday lives. But how is technology shaping the food system? Learn about the many innovative apps, websites and software designs that are changing the business models of big players within the food industry, connecting foodies with farmers, and giving consumers greater insight into how their favorite restaurants are sourcing ingredients.
Speakers: Elizabeth McVay Greene, Plovgh; Holley Atkinson, Making Food Work

CSA at Work: Getting veggies at the office BEETS buying them at the store!
Bringing CSA into the workplace is a fun and convenient way to encourage healthy, sustainable eating among employees. Ask your boss if you can start a Corporate CSA, and s/he may say “Groceries delivered to the office?? Will there be bugs?” In this workshop, we will discuss the benefits, surprises, and lessons learned from our Corporate CSA experience.
Speakers: Manda Magee, WSP Flack + Kurtz; Lauren Segal, WSP Flack + Kurtz; Alice Walton, Great Performances / Katchkie Farm

Peer to Peer: Open Space / Open Talk
This space hosts open discussions for conference attendees to propose topics and questions to their fellow industry and community members. Friday’s talk will be geared towards industry. Come share your thoughts and ideas.
Facilitators: Jeff Hittner, Ethikus; Lauren Smith, Just Food

 

 

Friday, February 24  •  Workshop 2
2:45 PM - 4:00 PM

Racism in the Food System
In the United States, over 20 million people work in the food system, joining millions more around the world. Consolidated corporate power, international trade policies, and institutionalized racism in the U.S. and around the world have created a food system built on exploited labor of people of color and immigrants. This workshop will challenge participants to take a closer look at the racism in the food system, as well as ways to combat it.
Speakers: Diana Robinson, Food Chain Workers Alliance; Community/Farmworker Alliance-NYC; Brandworkers International

Digging into the Food & Farm Bill: Impacts on Health & Hunger in NYC
Looking around NYC—and perhaps even your own neighborhood—do you ever wonder why unhealthy food is so cheap and abundant, and why nutritious food is so expensive and scarce? Find out how the Food and Farm Bill has helped create this nonsense and ways you can advocate for change!
Speakers: Hannah Lupien: NYC Food & Farm Bill Working Group; West Side Campaign Against Hunger (WSCAH)

Real Wages v. Affordable Food?
Can we pay real wages and still have affordable food? Tracie McMillan, award-winning journalist and author of The American Way of Eating, provides an overview of labor issues in the food system and explains what it would take to pay people well and keep food prices reasonable.
Speaker: Tracie McMillan, Journalist and Author of The American Way of Eating

Cooking Sustainably–with efficiency, improvisation, & good good taste **
This workshop will introduce you to a revolutionary ingredient-driven, zero-waste, farm to table approach to cooking seasonal, delicious, impromptu meals at home. You will learn how to use parts of ingredients you might otherwise throw away—in addition to everything from your CSA box—and to set up a professionally-derived system to make meals from whatever is around.
Speaker: Ronna Welsh, Purple Kale Kitchenworks

Building Your Own Community Supported Kitchen
A Community Supported Kitchen (CSK) is a membership-based collaborative dinner project. Members share the cost of local, seasonal, whole foods then share the work of creating meals made from scratch. CSK founder Terry Rodriguez will speak about similar initiatives around the country while dissecting the inner workings of a community-supported kitchen, and how to bring one to your neighborhood.
Speaker: Terry Rodriguez

Coming Full Circle: Moving From Producer to Consumer & Back Again **
Once we were intimate with our food. Today food travels long distances. Kitchen skills and food knowledge common to our grandparents have been lost. No label was needed to know a chicken’s freshness. We knew where eggs came from and understood that refined salt, sugar, and flour were not good for us. Moving from producers to consumers has created a food crisis in our food system. We must come full circle. How?
Speakers: Philip Botwinick, Local Energy Solutions; Sharon Kimmelman, Local Energy Solutions

Growing Black Gold: How Compost is the New Bling for Business
Come find out how both for-profit and non-profit composting organizations have found a niche created by the urban waste stream. What successes have they had and what challenges have they faced? Together, can they help solve the problem of NY’s overwhelming garbage by making compost, educating, and maybe even making a profit?
Speakers: Leanne Spaulding, Western Queens Compost Initiative; Vandra Thorburn, Vokashi Composting Service; Lee Meinicke, Philly Compost; Moderator: Andrew Hoyles, NYC Compost Project in Manhattan hosted at Lower East Side Ecology Center

Financing Food & Farm Businesses
Facilitators will elicit participants’ experience with accessing investment capital and loans. We will build on these experiences to spark discussion about larger issues concerning the structure of the financial system and new alternative funding channels that have sprung up to address the special needs of small, sustainable local food enterprises.
Speakers: Derek Denckla, Slow Money NYC (NYC LION and FarmCityFund.org); Elizabeth Bueno, Acción USA; Michelle Hughes, GrowNYC New Farmer Development Project; Jay Lee, SmallKnot.com; Erin Barnes, ioby.org

Five Borough Farm: Strengthening Urban Agriculture in NYC
Five Borough Farm is a collaborative research project that aims to identify public policies and tools that can help strengthen and expand urban agriculture in NYC.  This panel will describe the initial findings and recommendations, and engage the audience in a discussion of strategies to advance the urban agriculture system.
Speakers: Five Borough Farm Project: Nevin Cohen, Rupal Sanghvi, Jerome Chou, Kristin Reynolds

Growing YOURSELF into a Farmer **
More than ever, people are gripped by the idea of going ‘back to the land,’ even in urban areas like New York City. If you’ve ever considered following that path, but aren’t sure where to start, come hear from people who have successfully made the transition. This panel will shed light on barriers you should expect and advice for overcoming them, helpful resources available to new farmers, and more. This talk will also serve as a great networking event to meet other aspiring agriculturists.
Speakers: Douglass DeCandia, Food Bank for Westchester’s Food Growing Program; Nena Johnson, Stone Barns Center’s Growing Farmers Initiative; Anthony Mecca, Great Song Farm; Jordan Schmidt, Hearty Roots Community Farm

Economic Viability of Small Scale Farming
From both a rural and urban growers’ perspective, we’ll be exploring what the economic needs are for a farm to be sustainable when providing to communities in New York City. What are the costs from seed to the consumer? Is it viable and if not what can we do to make that possible? Bring your questions for discussion after learning both views.
Speakers: Ted Blomgren, Clinton Hill CSA; Molly Culver, bk farmyards; Facilitator: Jessica Cortes, Just Food

Planning an Economically Sustainable Food Justice garden Project
In this workshop, participants will learn how to draft a simple business plan. Defining mission statements, measurable goal setting, record keeping and finance management will be explored. Participants will leave with an organized toolkit for building garden member consensus around food justice projects that balance the need for healthy, affordable food within communities and economic self-sufficiency.
Speaker: Eric-Michael Rodriguez, The Brontosaurus Farm

Starting Your Own Value-Added Business
Turning a profit in the food industry is an evolving challenge. How do you decide what kinds of products are profitable? How can you manage production and market your products? For those looking for a career change, what is the time frame for profitability, and how much time does it take to manage this kind of business? This panel of farmers and producers will share how they got from an idea to a sell.
Speakers: Cheryl Rogowski, Rogowski Farms; Jim Hyland, Winter Sun Farms and Farm 2 Table Copackers; Michaela Hayes, Crock & Jar

Growing Food Programming in Schools
CSAs, Farmers Markets, School Gardens, Farm to Cafeteria Programs—can we bring them all together? At PS 11 the answer is yes, and you can do it at your school too! Learn how one elementary school is educating and connecting their students to food and farming and increasing access to local food for their students and their community.
Speakers: Deborah Osborne, PS 11; Deborah Kavakos, Stoneledge Farm; Whitney Reuling, Department of Education; Moderator: Steven Sabowitz

Revolutionary Restaurant Sourcing: How Restaurants buy Grow, & Support Local Food
Conscientious chefs have made sustainable food more prevalent in New York City restaurants. Hear how some of the city’s chefs source ingredients by working with responsible purveyors, buying at local markets, farming food themselves, and more.
Speakers: Mary Cleaver, Cleaver Co; Sean Dimin,Sea to Table; Lia Forman, Fort Reno & Palo Santo; Evan Hanczor, egg; Moderator: Jimmy Carbone, Jimmy’s No. 43

Food Co-ops
The U.N. has declared 2012 the International Year of the Cooperative and the Occupy Wall Street movement has shined a spotlight on the advantages of a worker-owned business that creates value and pays its workers better even as it serves the community and keeps more of the profits in the community. In this workshop we’ll hear from the leaders of the oldest, the newest, and the most successful food coops in NYC (Park Slope, Flatbush, 4th Street, and Greene Hill).
Speakers: Ann Herpel, Park Slope Food Coop; Sean Farber, Flatbush Food Co-op; Lippe, 4th Street Food Co-op; Giselle Sperber, Greene Hill Food Co-op; Jason Foscolo, Food and Agricultural Law Specialist; Moderator: Tonice Sgrignoli, Queens Harvest Food Co-op

Towards a New Food System: Lessons from Nonprofit Community Food Projects
Organizations whose primary mission is not related to food are taking on food projects, such as community gardens, food education programs, and farmers markets in order to address the food and health needs or concerns of their community. Come find out how these organizations started their projects, how they found funding, and what the impacts of these projects have been for their organizations and for their communities.
Speakers: Amy Liao, Queens Community House; Nola McDermott, Queens Community House; Jessica Nizar, La Union; Kassy Nystrom, Myrtle Avenue Revitalization Project; Dominique Bryant, Myrtle Eats Fresh Participant; Moderator: Arif Ullah, Citizens Committee of NYC

Regional Food Infrastructure: Models for a Healthy, Resilient Regional Food System
The cornerstone of a strong nation is the health of its citizens. Unfortunately, ours is being undermined. Our food system must change. Creating and preserving regional infrastructural systems is critical to effecting this change. This workshop will explore models for food production, processing, and distribution infrastructure that support a more resilient food system for the NYC region, and practical steps to achieve this system.
Speaker: Michael Conard, Urban Design Lab at the Earth Institute, Columbia University

 

 

Saturday, February 25  •  Workshop 1
10:15 AM - 11:30 AM

Growing the CSA Movement
8 million people and 100 CSAs? That’s 80,000 people per site! This workshop is for people who are already knowledgeable about the Just Food CSA program, either as members, farmers, or otherwise. It will explore opportunities and challenges for expanding CSA throughout NYC and aim to conclude with fresh ideas, solutions, and next steps to making it all happen!
Speakers: Kristy Apostolides; Ruth Katz, Stone Barns Center for Food & Agriculture

How To Care For Your Share: Maximizing Your investment in Your CSA **
Feeling overwhelmed by your CSA share? Tired of seeing half your share go to the compost pile? Not sure what to do when you’re approaching your third week of cucumbers or beets? Just Food Community Chef Madea Allen offers tips and strategies on how to best enjoy your CSA bounty. You will learn which vegetables are best eaten immediately, vegetable storage techniques, food preservation strategies and more!
Speaker: Madea Allen, Just Food Community Chef

A Thyme for Healing
Common culinary herbs that we use for flavor also have medicinal use. In fact, most of the herbs we think of as just seasonings can be used to achieve human and environmental health. Come explore the kitchen as a place to nurture natural healing and discover the health benefits of commonly used herbs.
Speaker: Yonnette Fleming, Herban Farmer/Plant Medicine Practitioner

NYC Food Policy: Find Out What’s Cooking
FoodWorks, PlaNYC...what do these initiatives do and how can they help bring local food to all of NYC? This workshop will provide a forum to learn more about these initiatives and what you can do to advocate for just and sustainable local food policy. You don’t need to be a policy wonk to come to this workshop!
Speakers: Shira Gans, Manhattan Borough President’s Offi ce; Jordan Bracket, Mayor’s Offi ce of the Food Policy Coordinator; Alissa Weiss, City Council Speaker’s Office; Moderator: Sarah Brannen, Food Systems Network NYC (FSNYC)

Digging into the Food & Farm Bill: What is the Farm Bill? **
The Farm Bill—or what many want to rename the “Food and Farm Bill” as it influences the cost, accessibility, nutrition and production of almost everything we eat—will soon be negotiated in Congress. This introductory workshop will help you understand the bill and its impacts in NYC.
Speakers: Qiana Mickie, NYC Food & Farm Bill Working Group, Just Food Community Advocacy Trainer; Benjamin Solotaire, NYC Food & Farm Bill Working Group, Brooklyn Food Coalition

Food, Jobs, & Justice in New York City’s Low Income Communities
Over 3 million people in New York City live in food deserts, areas that lack adequate access to fresh food. Yet the main city policy solutions to address this problem do little to address the root cause of food deserts: poverty. This panel will explore community-led and policy solutions to address both poverty and food access.
Speakers: ALIGN; FUREE; UFCW Local 1500

Supportive Housing and Urban Agriculture: A Working Model that Unites the Two
Can supportive housing thrive at the center of a food system? Join the staff of CCM Georgia’s Place and Crown Heights Farm Share in a panel discussion highlighting a successful model for urban agriculture and a micro food system that serves diverse Brooklynites. CCM Georgia’s Place in Crown Heights is home to Seeds to Feed Rooftop Farm, Crown Heights Farm Share, and a health and nutrition program. It provides residents with freshly prepared weekly meals and food education workshops.
Speakers: Fran Miller, Crown Heights Farm Share; Laura Welder, CCM Georgia’s Place; David Watts, CCM Georgia’s Place and Seeds to Feed; T. I. Williams, CCM Georgia’s Place

Feeding the Whole Family **
Chef & Cooking Instructor, Emily Duff, discusses how to Feed your Whole Family, from baby’s important first foods to maintaining healthy development, stable blood sugar, energy and positive disposition. Learn how to stock your pantry, shop locally & seasonally and efficiently prep your home kitchen like a restaurant kitchen in order to prepare & serve nutrient dense, delicious meals.
Speaker: Emily Duff, Farm2Table

Seasonal Vegetables for Breakfast Lunch & Dinner
The workshop will cover: the benefits of eating local, seasonal produce, where to get local seasonal produce, and developing recipes for any meal, in any season, using local vegetables. By the end of the workshop, participants will have developed recipes for breakfasts, lunches, and dinners, using produce from any season.
Speaker: Margaret Schehl, Just Food Community Chef

Fermentation basics: Simply Sauerkraut
Using cabbage and salt, come learn the technique of lacto-fermentation to create nutritious, delicious sauerkraut. We’ll talk about why people ferment foods and how to use fermentation to eat raw, local vegetables all year round. This workshop will offer samples to taste and the opportunity to get hands-on.
Speaker: Michaela Hayes, Crock & Jar

Coming Full Circle: Moving From Producer to consumer & Back Again **
Once we were intimate with our food. Today food travels long distances. Kitchen skills and food knowledge common to our grandparents have been lost. No label was needed to know a chicken’s freshness. We knew where eggs came from and understood that refined salt, sugar, and flour were not good for us. Moving from producers to consumers has created a food crisis in our food system. We must come full circle. How?
Speakers: Philip Botwinick, Local Energy Solutions; Sharon Kimmelman, Local Energy Solutions

One Square Foot: Grow & Own Your Food in the Big Apple
Put aside your fears and stop procrastinating. You don’t need an acre, a terrace or even a balcony. All you need is one square foot and a bit of sunlight to join the urban agriculture revolution. Join this talk and hands-on planting workshop.
Speaker: Jennifer Berg, Food Studies, New York University

Do You Want to be an Urban Farmer? Lessons Learned at Farm School NYC
Learn from Farm School NYC students about the experiences, opportunities and real world considerations for a successful urban farming adventure while creating a personal plan to become an urban farmer. Share the ways you are already making your urban agriculture dreams a reality. We will share practical ideas and talk through the issues we all face as we grow this movement.
Speakers: Farm School NYC Students: Claire Murray-Chow; Monique Hartl; Petula Gay; Fran Miller; Taireina Gilbert; Tanya Fields; Ai Hirashiki

In Our Words: Stories of Black Food Sovereignty
Hear about challenges and success from a panel of experts in the food justice movement with various back grounds including faith-based, health, urban farming and new media projects. This workshop is an opportunity to discuss issues affecting your neighborhood and how you can develop a set of strategies to address them. Come prepared to take action!
Speakers: Ray Figueroa-Reyes, Friends of Brook Park; Dr. Melanie Samuels, Bed-Stuy Campaign Against Hunger; Nicole Taylor, Heritage Radio; Catherine Wint, NYC Land Trusts; Marlene Wilks; Moderator: Bilen Berhanu, Black Urban Growers (BUGs)

Creating a Fair Food System: Farmworker & Farmer Perspectives
Farmers in our region are heavily reliant on migrant workers, both documented and undocumented. This panel discussion will explore conditions for farmworkers and explore how we can create a food system that ensures fair wages and treatment for both farmers and workers. The panel will feature both farmer and farmworker perspectives.
Speakers: Fred Lee, Sang Lee Farm; Nelson Carrasquillo, The Farmworker Support Committee (CATA); Martin Rodriguez, MimoMex Farm; Michelle Hughes, New Farmer Development Project; Moderator: Abby Youngblood, Just Food

Fruit Production in the Northeast
Have you ever wondered why 2009 saw a bumper crop of table grapes but not apples? Or why apples and pears are more readily available from your CSA than say, blueberries or raspberries? Later harvest, shorter growing season, and longer harvest of cool-weather crops defines Northeast seasonality. Come to this workshop to learn about the unique challenges of growing fruit in the Northeast.
Speaker: Mike Biltonen, Red Jacket Orchards; Moderator: Erik Baard, Newtown Pippin Restoration and Celebration, Gotham Orchards

Offering the Best in Garden-Based Education: Success Stories from the Field
Creating a garden-based curriculum? Designing an educational garden site? Revitalizing a school gardening program? Hear successful strategies and best practices in garden-based education in a conversation between experts. Discussion will focus on concrete examples of gardening and cooking lessons, edible garden design, and integrating field trip experiences into the school year.
Speaker: Annie Novak, Growing Chefs and Eagle Street Rooftop Farm; Samantha Hill, Madeleine Anderson, Grow NYC; Toby Adams, NYBG; Kallie Weinkle, Growing Chefs

Fracking in the Foodshed: New York Foodies Confront Hydraulic Fracturing **
What are the ingredients of frack fluid? The recipe has been kept a secret by exemptions to the Clean Water Act and Safe Drinking Water Act, but if New York opens the door to fracking, that secret sauce may become a part of your favorite local food dish. Wherever fracking has been tried, there has been widespread contamination. Our panel will examine why farmers lease their land for fracking, what the consequences are, and what alternatives exist.
Speakers: Claire Sandberg, Water Defense; Jessica Roff, Brooklyn Food Coalition; Heather Carlucci Rodriguez, Chefs for the Marcellus, Print Restaurant; Hillary Baum, Chefs for the Marcellus, Baum Forum; Zaid Kurdieh, Norwich Meadows Farm

 

 

Saturday February 25  •  Lunch Workshop
12:00 PM - 12:45 PM; 1:00 PM - 1:45 PM

The Weight of the Share: Measuring the Impact of CSA on Eating Behavior
Is CSA making a difference in the way people eat? How do we know? What are the specific changes and how are they measured? Join researcher Jesse Cohen in discussing the efforts that have been made to measure the impact of the CSA movement on consumers’ diets.
Speaker: Jesse Cohen, Mount Sinai

Storytelling as Community Organizing **
How is storytelling a powerful tool for community organizing? What are some ways you can use storytelling to begin or advance food justice organizing in your community? We’ll explore these questions and share storytelling exercises at this skills-building workshop!
Speakers: Just Food Community Advocacy Trainers: Aki Hirata-Baker; Qiana Mickie; Mara Gittelman

Just Bag It! Homemade Lunch in the School Food revolution
School Food reform is a major concern across the nation. But parents and caregivers don’t have to wait on policy change to make their children’s lunch healthier. In this demo, learn quick and easy brown bag techniques for nutritious, tasty, and affordable school lunches.
Speaker: Tree Williams, Live Sip

Land Access in NYC
Urban farming is on the rise in NYC. If you are thinking of growing food for enjoyment, health, or potential profit, perhaps you are wondering if there is land available for farming or gardening in your neighborhood and, if so, whether you can get access to it. Join us in a participatory discussion about NYC land access, addressing potential risks, and working in your community!
Speaker: Kristin Reynolds, Five Borough Farm Project

Raising Chickens and Bees in the City
This workshop will demystify the practice of raising these critters within city limits.
Speakers: Andrew Cote, NYC Bee Keepers Association; Declan Walsh, Red Hook Poultry Association

All About the East New York Farms! Youth Internship
Staff and youth leaders will be talking about and demonstrating how youth get involved, stay involved, and take on leadership roles in the East New York Farms! Youth program.
Speakers: Sarita Daftary, East New York Farms!; Kalia Monlyn, East New York Farms!

Soil Science Basics
If you’re new to farming—urban or otherwise—learning what soil is made up of and how to nurture and grow your soil sustainably will provide a firm foundation for your farm or garden’s productivity, vitality and longevity. We’ll review basic soil players and processes and discuss resources to continue your learning. All levels of experience are welcome!
Speaker: Molly Culver, HSPS Youth Farm / bkfarmyards

Farm to Facebook: Bringing the Digital Community to Community Supported Agriculture
Join the discussion on how our CSA communities are evolving through social media and how this impacts our organizations. We’ll look at what aspects of social media have been working in CSAs and explore media beyond Facebook to see how we can better address CSA needs. The discussion will also cover common challenges and opportunities social media generally presents.
Speakers: Monique Hart, Farm School; Sara Strotman, LIC CSA Newsletter; Claiborne Milde, Cobble Hill CSA, ButteredBreadBlog.com; Facilitator: Alison Conforti, Crown Heights CSA

Just Food Annual Meeting (12:30 – 1:45pm)
Want to get the inside scoop on Just Food? Join us for our inaugural Annual Meeting! Just Food members are invited for a report on the organization’s recent accomplishments, Q&A with program staff and board members and Just Food’s plans for the future. This meeting is intended for current and past Just Food members; lunch will be served.
Speakers: Jacquie Berger, Just Food; Carrie Blackburn, Just Food; Representatives of the Board

Screening of Food Talks
Just Food’s Food Talks are short presentations by five well-respected food professionals focused on varied food-related topics. They are meant to educate, inspire, and be thought-provoking. We kicked off the first day of our conference with them and we will be showing the video of these Food Talks during this session.

Peer to Peer: Open Space / Open Talk
This space hosts open discussions for conference attendees to propose topics and questions to their fellow industry and community members. Come share your thoughts and ideas.
Facilitator: Lauren Smith, Just Food

 

 

Saturday, February 25  •  Workshop 2
2:00 PM - 3:15 PM

More than Vegetables: Additional Products for Your CSA
The benefit of the CSA model for producers and consumers does not have to stop with vegetables. Come learn about how to incorporate other products: fruit, eggs, flowers, bread, meat, beer into your CSA distribution. Hear from CSA coordinators and farmers about the challenges and possibilities of additional shares.
Speaker: Tonice Sgrignoli, Astoria CSA

How To Care For Your Share: Maximizing Your Investment In Your CSA **
Feeling overwhelmed by your CSA share? Tired of seeing half your share go to the compost pile? Not sure what to do when you’re approaching your third week of cucumbers or beets? The speaker offers tips and strategies on how to best enjoy your CSA bounty. You will learn which vegetables are best eaten immediately, vegetable storage techniques, food preservation strategies and more!
Speaker: Madea Allen, Just Food Community Chef

Change the World with Your CSA
Want to take advantage of an incredible and often untapped opportunity for your CSA? Tying your CSA’s mission to food justice can open many new doors for engagement, recruitment, and community-building. In this discussion, learn how the Brooklyn Bridge CSA weaves justice work into everything from their basic operations to their events, and walk away with an action plan for your CSA and new ideas for partnerships.
Speakers: Brooklyn Bridge CSA: Joelle Berman, Sasha Feldstein, Melissa Extein, Nicole Dooskin

CSA 101
Thinking of starting a CSA, but not sure where to begin? Interested in CSA, but want to learn more before joining one? Come hear from an experienced CSA organizer about the basics of how CSA works here in New York City, and how Just Food can help you connect with a farmer to bring CSA to your community.
Speakers: Sonya Gropman, Farm Spot CSA, Just Food CSA Advisory Committee member; Jackie Glasthal, Cobble Hill CSA, Just Food CSA Advisory Committee member

From Dream to Reality: Launching a Farm Incubator in NYC
Would you be willing to help launch a project that would integrate new farmer incubation and community food, agriculture and environmental education? Then come to this workshop on the Floyd Bennett Farm and Education Center at Gateway National Park. We are looking for energetic, enthusiastic and talented volunteers to help get this project off the ground. Join us!
Speakers: David Vigil, East New York Farms!; Floyd Bennett Farm Project Planning Committee

Digging into the Food & Farm Bill: The Farm Bill in action in NYC
From food stamps to farmers markets, CSAs to food pantries, community gardens to regional farms, the Farm Bill has enormous influence on our food options and choices in NYC. Come learn and share the good and the bad about the Farm Bill impacts in your community and ways you can advocate for change!
Speaker: Annie Moss, NYC Food & Farm Bill Working Group, La Finca del Sur Urban Farm

How to Support & Start Community-Run Farmers markets in NYC
Just Food’s City Farms Market Network is a group of community-run farmers markets in NYC that bring fresh, healthy food to their low-income neighborhoods that is sourced by both urban gardens and regional farms. Come hear about these incredible markets from network members, and tips for starting your own market!
Speakers: Shira Gans, Manhattan Borough President’s Office; Heather Warren-Dombrowa, The Market at Bissel Gardens; Janelle Nicol, East New York Farmers Markets; Moderator: Nadia Johnson, Just Food

Feeding the Whole Family **
Chef & Cooking Instructor, Emily Duff discusses how to Feed your Whole Family, from baby’s important first foods to maintaining healthy development, stable blood sugar, energy and positive disposition. Learn how to stock your pantry, shop locally & seasonally and efficiently prep your home kitchen like a restaurant kitchen in order to prepare & serve nutrient dense, delicious meals.
Speaker: Emily Duff, Family2Table

How to Develop Successful Food Education Programs
In order to reach children and families in all communities, it is crucial to incorporate food education programs into established, successful growing communities. This panel will offer insights and tangible tools to help create and develop successful cooking and nutrition education programs that will advance our ultimate goal of increasing access to healthy eating for all.
Speakers: Ellen Barker, The Children’s Aid Society; Reana Kovalcik, Wellness in the School; June Berry, Harlem Children’s Zone; Roz Francis, Harlem Seeds; Julie Negrin, The Sylvia Center; Moderator: Anna Hammond, The Sylvia Center

Preserving the Harvest: The Basics of Canning
Join Just Food trainer Classie Parker and learn techniques to preserve your harvest all year long! Use mason jars, a hot water bath and your delicious home grown vegetables to make irresistible foods you can eat in the colder months, or that you can give as tasty and beautiful gifts.
Speakers: Classie Parker, Just Food City Farms Trainer

Meet Your Meat (& Your Butcher!): How to Approach eating Local, Sustainable & Humanely Raised Meat
In this workshop, you will learn about sustainable meat farming, and the economics of it, and why pastured and grass-fed meat costs more than feedlot meat. Participants will also learn how to make sustainable meat more affordable through direct purchasing and choosing less expensive yet still delicious cuts.
Speakers: Craig Haney, Stone Barns; Adam Danforth, Butcher, Writer; Moderator: Kassy Nystrom, Myrtle Avenue Revitalization Project

Winter Meals for Tiny Kitchens
It’s the famous New York excuse: we can’t cook because our kitchens are too small. Nonsense. Food Network’s Rescue Chef Danny Boome is an expert at tackling any kitchen challenges, and a tiny kitchen is no exception. From choosing the right recipes to selecting the right gear, Danny will help you see that cooking delicious, seasonal meals is a breeze—even in a tight squeeze.
Speaker: Danny Boome, Food Network Rescue Chef

Introduction to Permaculture
This workshop will introduce the ideas and strategies used by permaculture-trained gardeners, farmers, and community activists to produce healthy food and sustainable landscapes. Permaculture design seeks to meet human needs while enriching ecological health. It increasingly inspires and informs many because of its ethical foundation and reliance on the regenerative energy and life inherent in our ecosystems and communities.
Speaker: Michael Burns, Finger Lakes Permaculture Institute

Build a Soda Bottle Planter with Boswyck Farms!
Find out how you can recycle a 2-liter bottle into a simple hydroponic system. You bring the bottle, and we’ll supply everything else that you need to grow a beautiful, edible plant. Appropriate for farmers aged 5 - 105. Accompanied by a brief lecture on the history of hydroponics and hydroponic growing methods today.
Speakers: Chloë Bass, Boswyck Farms; Heidi Kleister, Boswyck Farms; Alexander Middleton, Boswyck Farms

Milk Not Jails: A Political Line of Dairy Products
Milk Not Jails is a political line of dairy products working to end rural New York’s dependency on the prison system by revitalizing relationships between farmers and consumers. Learn about the important role dairy plays in New York’s rural economy, what milk and jails have to do with one another, and where you can buy Milk Not Jails products.
Speakers: Milk Not Jails: Lauren Melodia, Sam Wilson, Jeff Deutch, Lisa Melodia

Farming for Power, Advocacy, & Leadership: Realities of Black Food Justice
This strategy session will engage participants to consider new allies and partnerships to support black access to land. Historical trauma related to land, land loss, and racism within the food justice movement are realities we all face. How can we overcome them? This is an opportunity for farmers of color to demonstrate our collective commitment to sharing resources, empowering each other, and nurturing future generations of farmers.
Speakers: Jalal Sabur, Freedom Food Alliance; Ras Oba Chatoyer: African Zion Organic Roots farmer; Moderator: Melissa Danielle, Good Food, Farming, & Wellness at Hol-Life Industries, LLC

Speakers: Jalal Sabur, Freedom Food Alliance; Ras Oba Chatoyer: African Zion Organic Roots farmer; Moderator: Melissa Danielle, Good Food, Farming, & Wellness at Hol-Life Industries, LLC

 

From Seed to Table: The Life-cycle of a Tomato **
In this participatory workshop, we will follow the life cycle of a tomato, from seed to table. Participants will compare how a tomato from a local farm is produced versus a tomato grown on a conventional farm in Florida or California. The workshop will include a discussion about how different production methods affect the environment, farmworkers and human health.
Speakers: Jorge Cubas, Just Food; Jessica Cortes, Just Food

For The Long Haul: Melding Our Values With Practice Through Self Care & Mutual Aid
Why do the values we organize for not apply to our own work? How can any of us bring about social change if we’re burned out? Rachel Rachlin leads a discussion on making activism sustainable by bringing social justice values into practice through self-care, interdependence, and mutual aid.
Speaker: Rachel Rachlin, Birth and Postpartum Doula, Trainer, and Organizer