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Session E [clear filter]
Thursday, December 7


An Introduction to Indigenous Resurgence Through Foodways
Limited Capacity seats available

This workshop will explore the topic of Indigenous Agriculture and themes of public health through native cooking demonstrations by Nephi Craig, a White Mountan Apache/Navajo Executive Chef of Café Gozhóó on the White Mountain Apache Tribe in Whiteriver, Arizona, founder of the Native American Culinary Association, and Nutritional Recovery Program Coordinator at the Rainbow Treatment Center.

avatar for Nephi Craig

Nephi Craig

Cafe Gozhoo Executive Chef, Rainbow Treatment Center
Professional Culinary Arts. Indigenous Foods & Agriculture. Heirloom Seed Saving. Social Recovery. Behavioral/Mental Health. Nutrition. Indigenous History. Decolonization. Indigenous Resurgence. Family Culinary Capacity Building. Native American Cuisine. I live and work in our ancestral... Read More →

Thursday December 7, 2017 1:30pm - 3:00pm
Kitchen Lab


Animal Rotations
Limited Capacity seats available

This workshop will cover how to set up a profitable rotational grazing operation, including: fence design for maximum control of your animals at minimal cost; selecting the water system that best fits your farm; monitoring animal performance to ensure that you are giving your animals what they need to prosper on your farm; selecting optimized animal genetics; observing your grass to ensure that you are not overgrazing; and building soil even as grazers trample onto the soil surface. 

avatar for Greg Judy

Greg Judy

Green Pastures Farm
Greg and Jan Judy own a grass based grazing operation, Green Pastures Farm, in Clark, Missouri consisting of 1620 acres. The farm is made up of 12 leased farms and 4 owned farms. The Judy’s graze cattle, sheep, pigs and chicken layers. They also have multiple silvo-pasture projects started along with 950 shiitake mushroom logs in production. Greg has... Read More →

Thursday December 7, 2017 1:30pm - 3:00pm


Building Community Through Agriculture-Based Training Programs
Limited Capacity filling up

Urban agriculture is a tool for economic development and a way to cultivate community, especially for those without adequate resources and who experience barriers to accessing fresh and healthy local foods. HABESHA focuses on providing new skills and professional training and education in sustainable agriculture to young adults while also developing a community-based approach to individuals with health disparities. Establishing an economic development model that creates affordable social entrepreneurship opportunities is essential for the communities that HABESHA hopes to nurture. Come listen to Charles Greenlea speak about HABESHA's training programs and partnerships with the Nature Conservancy, Georgia Food Oasis, and Stelman College. Learn how these hands-on training programs are relevant to HABESHA’s Pan-African organization focused on cultivating leadership through practical and cultural education.

avatar for Charles Greenlea

Charles Greenlea

Program Director, Habesha
Charles Greenlea’s roots run deep in the red clay of Georgia’s soil. A resident of Atlanta, Ga, and the descendant of a long line of farmers, educators, entrepreneurs, and activists, Charles was cultivated to serve his community in a very unique way. Since he began nurturing his... Read More →
avatar for Tenisio Seanima

Tenisio Seanima

Tenisio Seanima is a Food Justice Advocate whose unwavering passion for creating positive change has earned him the reputation as a service-driven leader across Atlanta, Georgia and beyond. He has spent the past 11 years as a social activist in the food justice space. Currently... Read More →
avatar for Raina Turner

Raina Turner

Raina Turner is a staunch proponent of employing sustainable solutions to human challenges by emulating nature’s time-tested patterns and strategies. She currently serves as Operational Efficiency Coordinator for HABESHA, Inc., most recently completing a Bamboo Training workshop... Read More →

Thursday December 7, 2017 1:30pm - 3:00pm


Climate Change Adaptation
Limited Capacity seats available

Increased intensity and frequency of storms, drought and flooding, altered hydrological cycles and precipitation variance have implications for future food availability. The Vermont Agricultural Resilience in a Climate Change Initiative (VAR) helps farms of all types become more resilient to these new weather patterns in both short and long term. Join UVM Agroecology Professor Ernesto Mendez and Educational Coordinator and Lecturer Vic Izzo as they share information and lessons learned from two projects in VAR’s initiative while also assessing resilience in coffee-dependent communities of Honduras, Nicaragua, and Haiti. It will introduce key aspects of Participatory Action Research (PAR) as a tool for farmers to use when addressing these key issues and include hands-on exercises for participants to take-way from the workshop.

This workshop will be streamed live on www.facebook.com/stonebarns/


avatar for Victor Izzo

Victor Izzo

Instructor and Research Associate, University of Vermont
For the better part of my career I have spent my time exploring the evolutionary dynamics of biological systems in the broadest sense. I believe that by understanding how populations evolve in the face of changing environmental conditions we can develop long-term solutions to just... Read More →
avatar for Ernesto Mendez

Ernesto Mendez

Professor, University of Vermont
V. Ernesto Méndez is Professor of Agroecology at the University of Vermont’s Environmental Program and Department of Plant and Soil Science, where he leads the Agroecology and Livelihoods Collaborative (ALC). His research and teaching focus on agroecology, agrifood systems, participatory action research (PAR), and transdisciplinary research approaches.  At UVM he is also an active member of the Food Systems Initiative and a fellow of the Gund Institute for Environment.  He has almost... Read More →

Thursday December 7, 2017 1:30pm - 3:00pm
East Haybarn


Farmers as Agents of Social Change
Limited Capacity seats available

Many farmers choose to enter agriculture for reasons beyond growing food. While noble and necessary unto itself, food production becomes the organizing principle to engage people in the surrounding community in solutions for living more responsibly on the planet. From white farmers showing up for racial justice to mitigating global climate change, farms and farmers can be a catalyst for the adoption of new ways of relating to each other and the Earth. Flor and Nancy will share how they are utilizing Pie Ranch as a place for such theory and practice to play out and provide direction forward.

avatar for Flor Revolorio

Flor Revolorio

Farm Manager, Pie Ranch
Flor Assists manages production and education, holds the CSA, and manages the farm animals at Pie Ranch in Pescadero, CA. Flor is a Guatemalan born and raised in Chicago. Flor loves farming and the things that most inspire her and fuel her interests are soil, justice, and education. Flor is a city person at heart, but has loved living in small/rural communities for the past 5 years... Read More →
avatar for Nancy Vail

Nancy Vail

Co-Founder, Pie Ranch
Nancy is a broadly experienced sustainable food systems farmer, advocate, educator and leader. Previous to co-founding Pie Ranch in 2003, Nancy worked on a number of farms abroad and throughout the United States, eventually landing at UC Santa Cruz's Center for Agroecology and Sustainable Food Systems (CASFS) where she farmed and taught for over a decade. Nancy is passionate about linking justice with food and f... Read More →

Thursday December 7, 2017 1:30pm - 3:00pm


Know Your Buyer
Limited Capacity seats available

Sourcing managers and distributors from local-minded food companies will discuss challenges and realities in the current marketplace for small and large-scale farms in the Northeast. The conversation will address the disconnect that exists within the current local sourcing system and showcase the progress that is being made by these very different companies.
Moderated by Stone Barns Center's Jason Grauer.

avatar for Andy Cox

Andy Cox

Director of Dining Services, Smith College
Andy Cox is this Director of Dining Services at Smith College in Northampton, MA. His past experience includes General Manager at The Hotchkiss School and Executive Chef at the Harvard Kennedy School as well as farm to table restaurants in Oregon, Chicago and Boston. He holds a BA from UMass Amherst in Sustainability Management with a Certifi... Read More →
avatar for Jason Grauer

Jason Grauer

Crop Production and Farm Consulting Manager, Stone Barns Center for Food and Agriculture
Jason Grauer is crop production manager at Stone Barns Center. With a degree in economics from Tufts University, Jason spent the early part of his career in the financial industry. A year spent volunteering at Stone Barns confirmed his desire to farm full time, and he spent two seasons... Read More →
avatar for Taylor Lanzet

Taylor Lanzet

Supply Chain Manager, Dig Inn
Taylor Lanzet is the Supply Chain Manager of Dig Inn, a vegetable-forward, farm-to-counter restaurant group. Dig Inn offers an alternative to the industrial food system by cultivating a network of sustainable farmers and producers to bring tasty, healthful and mindfully sourced food to everyone. Taylor focuses on Dig Inn’s sourcing a... Read More →
avatar for Matthew Preston

Matthew Preston

Director of Procurement, Daily Harvest
Matthew Preston is Director of Procurement at Daily Harvest
avatar for Donna Williams

Donna Williams

Founder, Field Goods
Donna Williams is the founder of Field Goods, a service that delivers small farm produce and artisan products to consumers at their workplace, schools and community locations. Donna founded Field Goods in September 2010 after she completed agriculture economic development consulting work for the Greene County, NY Industrial Dev... Read More →

Thursday December 7, 2017 1:30pm - 3:00pm
West Haybarn


Relaying Agrarian Culture
Limited Capacity filling up

Diversified farms (organic, biodynamic, agroecological, etc.) offer rare and powerful opportunities to explore our active connection to food, nature, and community. Our role is to take on the challenges of not only feeding our communities but also contributing to the generation of clean water and healthy soil, habitat, and culture. Diversified farmers struggle to generate returns that reflect the true market value of their dedicated efforts unless their customers perceive that added value and investment. Conveying this broader, more nuanced message can be challenging and intimidating, but it is a critical aspect of farm sustainability. Join Amigo and Jack in a practical conversation about implementing, sharing, and maintaining our highest ethics through storyteling, connection, and relationships.

avatar for Jack Algiere

Jack Algiere

Farm Director, Stone Barns Center for Food and Agriculture
Jack Algiere is farm director at Stone Barns Center. Jack graduated from the University of Rhode Island with a degree in horticulture and has been actively farming since the early 1990s. His lifetime of experience in organic, biodynamic and ecological systems brings a broad diversity... Read More →
avatar for Amigo Bob Cantisano

Amigo Bob Cantisano

Organic Farming Advisor and Farmer
Amigo Bob Cantisano has farmed a wide range of small- to medium-acreage organic crops in California since 1975. He founded California’s first organic farm supply, first organic farm–advising service, and first organic farming conference, among numerous other agricultural accomplishments... Read More →

Thursday December 7, 2017 1:30pm - 3:00pm


Stone Barns Center Tour
Limited Capacity seats available

Join us for a behind-the-scenes view of Stone Barns Center. We’ll explore the farm while discussing our diverse work to build a healthful and sustainable food system.

Stone Barns Staff
avatar for Shannon Algiere

Shannon Algiere

Farmer Educator, Stone Barns Center for Food and Agriculture
Shannon Algiere is farmer educator at Stone Barns Center. She was introduced to an agrarian lifestyle as a young girl, frolicking in strawberry fields and peach orchards and showing goats and rabbits at local fairs. While studying at the University of Rhode Island, Shannon worked... Read More →

Thursday December 7, 2017 1:30pm - 3:00pm


Whole Grain Bread Baking
Limited Capacity full

Blue Hill at Stone Barns chef Adam Tan opens the doors of the restaurant's bakery for a demonstration and tasting of whole grain bread, beginning with the process of in-house milling. Adam will lead a conversation on grain sourcing, touching on recent innovations in wheat breeding. Learn how and why Blue Hill showcases resilient wheat varieties and experiments with test crops like Barber wheat, rye, and buckwheat, many of which are grown at Stone Barns Center.

avatar for Sarah Cooper

Sarah Cooper

Baker, Blue Hill at Stone Barns
Sarah Cooper is a baker at Blue Hill at Stone Barns.
avatar for Adam Tan

Adam Tan

Baker, Blue Hill at Stone Barns
Adam Tan is a baker at Blue Hill at Stone Barns.

Thursday December 7, 2017 1:30pm - 3:00pm
Meet in Silo Lobby