Here's an upcoming tomato grafting workshop that many folks might be interested in attending in the southern part of the state from the Farmers' Market Blog.
While many of us are aware of the benefits and necessity of grafting fruit and nut tree crops, vegetable grafting is not yet widespread or well-known in the US. The idea of grafting tomatoes, eggplants, cucumbers, squash, and even watermelon seems far-fetched, but in reality is one of the most exciting and promising recent trends in horticulture. Vegetable grafting is relatively easy to learn and the benefits can be enormous. So that Missouri vegetable growers can keep up with and take advantage of this rapidly-developing technology, we are hosting a Tomato Grafting Workshop at the Southwest Center, Mt. Vernon, MO, on Wednesday, May 6, from 8:30 to 12:00 noon. The registration fee for the workshop is $8.00.
Showing posts with label Education. Show all posts
Showing posts with label Education. Show all posts
Monday, April 27, 2009
Thursday, January 8, 2009
Missouri Organic Association 2009 Conference
Missouri Organic Association 2009 Conference
“Organic Opportunities for Rookies and Veterans”
Saturday, February 21, 2009Lincoln University’s Carver Farm
Jefferson City, MO
“Organic Opportunities for Rookies and Veterans”
Saturday, February 21, 2009Lincoln University’s Carver Farm
Jefferson City, MO
Track: Experienced and Veteran Farmers (50 minutes each)
8:30 am Room A
Organic Dairying, Scott Poock, DVM, PhD, MU State Veterinary Medicine Extension Specialist
9:30 am Room A
Raw Milk & Raw Cheese Marketing Regulations, Rachel Bax, Missouri Milk Board
Room C
Organic corn and soybeans, Joel Gruver, PhD, Western Illinois University
10:30 am Break
10:45 am Room A
Improving Soil Fertility, Joel Gruver, PhD, Western Illinois UniversityTrack: Prospective and Beginning Farmers Track (25 minutes each)
All in Room B
8:30 am Programs for Prospective and Beginning Farmers, Lane McConnell, Marketing Specialist, MO Department of Agriculture
9:00 am Grow Your Farm, Dean Wilson, MU Extension, Jefferson County
9:30 am Small Farmers’ Outreach Program, K. B. Paul, PhD, Lincoln University
10:00 am Growing Growers and Kansas City Center for Urban Agriculture (KCCUA), Katherine Kelly, Executive Director
10:30 am Break and Networking Time
10:45 am EarthDance Organic Farming Apprenticeship Program, Molly Rockamann, EarthDance, Ferguson, MO
11:15 am Organic Certification, Sue Baird
Joint Sessions
11:45 am MOA Business Meeting
12:15 pm Lunch
1:15 pm Marketing Opportunities (7 minutes each)
A. Grains and feed ingredients - Nancy Birch, All Star Trading, Perry, MO
B. Farm-to-School and Farm-to-Childcare, Randy Wood, Missouri Farmers Union
C. Coops, Walt Gregory, Midwest Organic Farmers Coop, Dow, IL
D. Farmers’ markets, Lane McConnell, Marketing Specialist, MDA
E. Whole Foods, Krista Durlas, St. Louis
F. Whole Foods, Kansas City
G. St. Louis University, Michael Milster, Manager, Fresh Gatherings Café
2:15 pm Break and Networking Time
2:45 pm Room A - Vegetable Grafting, Sanjun Gu, PhD, Lincoln University, State Horticulture Specialist
2:45 pm Room B - Improving Compacted and Waterlogged Soils, Bob Kremer, PhD, USDA Agricultural Research Services
3:45 pm Adjourn
Registration
$20/person with $10 extra for lunch$30/couple with $20 extra for lunch$15 for student/scholarship includes lunch
Trade Show
$50 per booth which includes an 8 foot table and two chairs. Electricity available upon request prior to the conference.
MOA members receive a 20% discount on a booth. Registration will be available online soon at http://www.missouriorganic.org/
Thursday, July 31, 2008
Green Youth Farm Teaches Teens Organic Farming
A rough Chicago neighborhood is ''growing hope'' on a small patch of land where weeds have been replaced by fresh fruits and vegetables.
CBS 2's Vince Gerasole reports in Lawndale -- where access to farm fresh produce can be limited -- seeds of knowledge have been planted.
"These little tomatoes are my whole section," Clifton Coleman said.
Sprouting now is an urban garden with lettuces, bitter greens of many shades, peppers and strawberries.
"It's an organic farm --- there's a high risk of any bug killing your plants because we don't use chemicals and fertilizers," Marquita Wheaton said.
It's all been planted and tended to every day by just 15 neighborhood teenagers, with little exposure to farming.
"I didn't even know what basil was before I worked here," Coleman said. "That's the strange part. And I didn't know you had to do all this to grow a tomato."
Chicago's Botanic Garden created the Green Youth Farm and wisdom has taken root; from the benefits of composting to the impact of heavy rain on zucchini.
"I was like, wow, that's shocking and amazing how the rain can make something grow that huge," Wheaton said.
Coleman is now an expert in harvesting tomatoes. "We pull them when they are like this size because if they get too big they lose their taste," Coleman said.
At a farm stand, the teens also sell the produce to the community. They'll brew sun tea flavored with their fresh basil, and cook up healthier lunches each week for the neighborhood -- an experience also changing the way they eat.
"I started eating a little bit healthier because I used to go the restaurant like almost every day and eat fast food," said Talonda Williams.
"I eat eggplant, I never eat eggplant," Coleman said. "I eat red lettuce."
All the results of the fruits -- and vegetables of their labor. The teens work an average of 20 hours per week and will earn about $1500 each by the end of the summer.
CBS 2's Vince Gerasole reports in Lawndale -- where access to farm fresh produce can be limited -- seeds of knowledge have been planted.
"These little tomatoes are my whole section," Clifton Coleman said.
Sprouting now is an urban garden with lettuces, bitter greens of many shades, peppers and strawberries.
"It's an organic farm --- there's a high risk of any bug killing your plants because we don't use chemicals and fertilizers," Marquita Wheaton said.
It's all been planted and tended to every day by just 15 neighborhood teenagers, with little exposure to farming.
"I didn't even know what basil was before I worked here," Coleman said. "That's the strange part. And I didn't know you had to do all this to grow a tomato."
Chicago's Botanic Garden created the Green Youth Farm and wisdom has taken root; from the benefits of composting to the impact of heavy rain on zucchini.
"I was like, wow, that's shocking and amazing how the rain can make something grow that huge," Wheaton said.
Coleman is now an expert in harvesting tomatoes. "We pull them when they are like this size because if they get too big they lose their taste," Coleman said.
At a farm stand, the teens also sell the produce to the community. They'll brew sun tea flavored with their fresh basil, and cook up healthier lunches each week for the neighborhood -- an experience also changing the way they eat.
"I started eating a little bit healthier because I used to go the restaurant like almost every day and eat fast food," said Talonda Williams.
"I eat eggplant, I never eat eggplant," Coleman said. "I eat red lettuce."
All the results of the fruits -- and vegetables of their labor. The teens work an average of 20 hours per week and will earn about $1500 each by the end of the summer.
Wednesday, July 16, 2008
What You Need to Know about Organic Food
While organics are being commonplace in today's food market, many consumers are still unaware of the benefits and differences in organic and conventionally produced foods. This article from the Shelby Star points out variations in the two types of food production as well as giving consumers five helpful tips for shopping for organics.
What You Need to Know about Organic Food
Organic foods are now part of the mainstream food supply as fruits, vegetables, meats, poultry, eggs, canned goods, cereals and snack foods are flooding the store shelves.
Based on consumer demand for organic food products, sales are projected to grow at an astonishing rate. Baby boomers, those aged 44 to 62, represent a large percentage of organic food consumers. They are more likely to buy locally produced foods and want to eat healthy and live well. They also have money to indulge their preferences.
While most people believe that organic foods are healthier, their higher cost is a deterrent. Organic foods cost an average of 50 percent more than conventionally grown produce. Nonetheless, organic food sales are increasing and are no longer available only in health food stores. Comparative shopping and purchasing "in-season" produce will help keep personal food budgets in line.
Read the entire story here.
What You Need to Know about Organic Food
Organic foods are now part of the mainstream food supply as fruits, vegetables, meats, poultry, eggs, canned goods, cereals and snack foods are flooding the store shelves.
Based on consumer demand for organic food products, sales are projected to grow at an astonishing rate. Baby boomers, those aged 44 to 62, represent a large percentage of organic food consumers. They are more likely to buy locally produced foods and want to eat healthy and live well. They also have money to indulge their preferences.
While most people believe that organic foods are healthier, their higher cost is a deterrent. Organic foods cost an average of 50 percent more than conventionally grown produce. Nonetheless, organic food sales are increasing and are no longer available only in health food stores. Comparative shopping and purchasing "in-season" produce will help keep personal food budgets in line.
Read the entire story here.
Tuesday, July 15, 2008
Organic Agriculture Degree
It is real: people are taking notice in organics. For the first time in history, an online degree is offered in organic agriculture from Washington State University. Courses related to organics are available to students of all backgrounds--these online classes are very convenient for those wishing to further their education of organic production but who are not near Washington state.
Washington State University Nation's First Online Organic Ag Certificate
Washington State University, the first institution in the country offering an academic major in organic agriculture, now offers the nation's initial online certificate in that field.
"The U.S. organic food industry has grown at a rate of 20-30% each year for more than a decade, and is really challenged to find employees who understand the unique approaches used in organic agriculture," says Kim Kidwell, associate dean for the academic programs in the College of Agricultural, Human and Natural Resources Sciences.
"Those who complete the certificate will have the credibility they need to succeed in one of the fastest-growing industries in the country," she believes.
Read the entire story here.
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