Detailed Schedule

Friday, December 4, 2015

Tennessee State University, Agricultural Complex

1:00PM   Welcome

1:15PM    Dr. Calvin Atchinson: TSU Farm History

2:00PM   Jeff Poppen: Principles of Permanent Agriculture

2:45PM   BREAK

3:00PM   John Ikerd: The Future of Food

4:00PM   Ken Meter: How Can Nashville Feed Itself


The Nashville metro area is blessed with a nationally known food culture, excellent farmland and a favorable climate. Moreover, residents but $4 billion of food each year. Yet this food is mostly sourced outside the region. How can Nashville bring these dollars back home, build a more resilient community, and ensure that everyone has enough to eat.

5:00PM   Networking, hors’doeurves, organic Sweet Potato Taste Testing with Dr. Dilip Nandwani

Saturday, December 5, 2015

Tennessee State University, Agricultural Complex

8:00AM   Welcome

8:30AM  Ken Meter: Building Food Webs in Nashville

Local foods are uniquely able to build connections between farmers and consumers, promote community cohesion, and ensure that commerce builds trust and connection, as well as making money.

9:15AM   BREAK

9:30AM   WORKSHOPS

    Marketing             Internet MarketingFarooq Kperogi 

    Plants                    Life in the Soil: A Biological Approach to Gardening- Troy Hinke


An introduction to how soil microorganisms interact with and provide fertility to plants. Along with how to use compost and compost tea to add life to your soil.

   Livestock             Holistic Management- Bill Keener

Keener, of Sequatchie Cove Farm, will glean from holistic management practices they use on a small scale dairy, producing cheese. He’ll also discuss the evolution of his farm.

     Backyard
    Gardening 
          Exotic Ethnic Vegetables– Arvazena Clardy, Ph.D.

Assistant Professor in the Department of Agricultural Sciences at Tennessee State University, College of Agriculture, Human and Natural Sciences, will discuss ethnic and exotic vegetable production and the community garden at TSU.

    Food
    Security
                Land and Training for Nashville’s Refugees

The Refugee Agricultural Partnership of Middle TN is a collaborative effort by local nonprofits to secure pathways to agricultural training and land access in Nashville for recently arrived refugees. We’ll discuss the history of the program, the communities represented in our gardens and talk about how individuals can support the work.

   Kitchen                 Chef Demonstration: Carlos Garcia

10:30AM   BREAK: Visit with vendors

10:45AM   WORKSHOPS

   Marketing           Connecting Growers With Consumers: Legal Issues— J.B. Ruhl


An overview of the conventional food system and all its complexity, and efforts, such as CSAs, that “bypass” the system by connecting food growers/makers directly with food consumers.

  Plants                How Plants GrowHugh Lovel

Lovel, a consultant from Australia, will explain how plants grow, from the point of biochemistry and quantum physics. He has many practical pointers, from diagnosing deficiencies to the remedies farms need for optimum production.

   Livestock            Cattle and MineralsMark Bader

From Wisconsin, Bader will discuss the principles of mob grazing for beef production. Topics will include the uniqueness of a ruminant’s digestive system, the ways grazing can sequester carbon, and the importance of minerals.

  Backyard
  Gardening
            Urban Agriculture– Dr. Dilip Nandwani    

Associate Professor in the Department of Agricultural Sciences at Tennessee State University, College of Agriculture, Human and Natural Sciences, Dr. Nandwani will give organic ideas for the urban gardener including vertical gardening and growing in pots and beds. 

  Food
  Security
                Refugee Agricultural Partnership Program & Ceremony

The Refugee Agricultural Partnership of Middle TN is a collaborative effort by local nonprofits to secure pathways to agricultural training and land access in Nashville for recently arrived refugees. We’ll discuss the history of the program, the communities represented in our gardens and talk about how individuals can support the work.

  Kitchen                Chef Demonstration           

12:00PM   LUNCH: Home-Grown and Chef-Made, coordinated by Laura Wilson

12:30PM   Vendor & Group Introduction

1:00PM     Farmer/Chef Auction, presented by Lamar Wilson

2:00PM     WORKSHOPS

  Marketing         Small Farms & Economy- John Ikerd

Professor Emeritus of Agricultural & Applied Economics at University of Missouri Columbia, College of Agriculture, Food and Natural Resources, Ikerd is a well-known author and contributor to the local food discussion.

  Plants                PermacultureSusana Lein

Susana Lein of Salamander Springs Farm in Berea, KY will teach you how implement permaculture practices, create & maintain healthy, living soil, grow staple grains & dry beans as well as vegetables without tillage, utilize continuous cover crops, poultry forage, mulches, and living manures.  As time permits, she will also cover polyculture practices, perennial fruits & nuts, solar dehydrating foods,, use of poultry, working with micro-climates, gravity and slope.

   Livestock           Whole Farm OrganismsHugh Lovel

                                 

   Backyard
   Gardening
        Agro Homeopathy– Shabari Bird

Looking for something to keep the caterpillars off your veggies, snails away from your plants, and aphids off your vines? Homeopathy will do just that. It’s easy to use, saves you a heap of money and takes care of the environment. When used for plants it’s known as agrohomeopathy.

            

   Food
  Safety
                  Solving the Problem of Food Deserts– Professor Lan Li

Associate Professor in the Department of Agricultural Sciences at Tennessee State University, College of Agriculture, Human and Natural Sciences, will open the discussion with Food Environment in the Nashville Metropolitan Area. Restaurants, grocery stores, and other food distributors available, low-income areas vs. high-income areas, and food deserts.

   Kitchen             The Art of FermentationSandor Katz

Author of The Art of Fermentation, the guru of all things fermented will hold demonstrations with locally grown produce. What is fermentation? How does it transform food? We’ll address basic questions like this, along with simple techniques for fermenting vegetables. Come with any questions you may have, and be part of the fermentation revival!

3:00PM   BREAK: Visit with vendors

3:15PM   WORKSHOPS

  Marketing         Mobilizing Support for Local FoodKen Meter

How could the TN Local Food Summit mobilize support for local food? How can participants in the TN Local Food Summit effectively shape Nashville food policy? Bring your strategic suggestions and connect with others who will work with you. Meter has years of experience helping other states form local food hubs, and is here to help Nashville, Tennessee. He is one of the most experienced food system analysts in the United States. His work integrates market analysis, business development, systems thinking, and social concerns. 

  Plants                Cultivation TechniquesSteve Diver

Local food systems are popular because they provide fresh produce and naturally-raised meats.  But there is a whole other dimension to the way food is grown and how farming practices influence food quality and human health. This lecture will address the fascinating link between soil fertility management in alternative farming systems to food quality, human nutrition, and the innovative bio-assay and measurement methods that illustrate this link.

   Livestock          Small Ruminants– An Peischel, PhD.

Assistant Professor in the Department of Agricultural Sciences at Tennessee StateUniversity, College of Agriculture, Human and Natural Sciences, Professor Pieshel works with TSU Extension talking to farmers about livestock. Learn how even a small land owner can keep animals to improve their soil and produce food.

  Backyard           Backyard Gardening– Paul Bela
   Gardening
     

  Food
   Safety 
              Sandria Godwin, Ph.D.

Professor in the Department of Family and Consumer Sciences at Tennessee State University, College of Agriculture, Human and Natural Sciences. Food safety will be the topic.

  Kitchen             FermentationSandor Katz

Author of The Art of Fermentation, the guru of all things fermented will hold demonstrations with locally grown produce. What is fermentation? How does it transform food? We’ll address basic questions like this, along with simple techniques for fermenting vegetables. Come with any questions you may have, and be part of the fermentation revival!   

4:15PM   BREAK

4:30PM   John Ikerd

5:00PM   Conversation and Goodbyes

Sunday, December 6, 2015

Green Door Gourmet

9:00AM     Welcome

9:15AM     Marketing Panel moderated by Laura Wilson

10:30AM   Discussion moderated by Ken Meter 

11:00AM   Brunch buffet featuring local food, coordinated by Chef Richard Jones

12:00PM   Farm Talk & Tour with Hugh Lovel

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