There was a lot of information presented at this year's conference and many people wanted a copy of speakers' presentations. Below are links to pdf's of most of the presentations. We are working on acquiring any we don't currently have posted so please check back again and hopefully we will have all of them available soon.
This session introduced GAPs (Good Agricultural Practices) for food
safety and the steps involved to getting a third-party food safety
Atina Diffley is an organic farmer, consultant, and public speaker.
She is the co-author and lead trainer for Wholesale Success: A
Farmers Guide to Selling, Postharvest Handling and Packing Produce.
She is also author of the 2012 memoir, "Turn Here Sweet Corn: Organic
Safe and effective practices in cleaning, cooling, storing, packing, and
This session explored marketing principles and strategies as well as how
sorting and packaging affect successful marketing. Also covered will be
the importance of a food safety plan.
This session highlighted strategies effective for small farmers for
marketing via social media and internet sales and marketing.
Linda Chapman, Nathan Fingerle, and Jeff Hawkins discussed marketing their
products in a variety of ways including direct to consumers, to
restaurants and chefs, and to institutions.
What are food hubs and what is the current status of food hub development
around the state. The Central Indiana food hub and the Wabash Valley
food hubs were represented.
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Crop Production Track
Picking the right tool for the job includes not only the type of tool, but also
the size of the tool. Martin Diffley discussed how to select
the appropriate tool for different types and sizes of operations.
While there can be many challenges to small-scale grain production, with any
challenge comes opportunities. In this session, Patty Reding and Anna
Welch discussed how they have made the most of those opportunities,
as well as other possibilities for small grain production.
Selecting vegetable varieties adapted for your climate and soils can reduce the
labor and inputs needed to grow a crop, as well as provide the potential
for increasing yields. This panel of researchers and farmers
discussed the varieties they’ve trialed, the characteristics or traits to
they look for in vegetable varieties, and give suggestions on varieties
adapted for Indiana.
Vegetable Variety Recommendations Handout
As the demand for locally grown produce has increased and weather patterns have begun to fluctuate significantly, many farmers are exploring high tunnels as a
possible option for season extension. This session discussed the
economics of high tunnels, the availability of NRCS funding for their
construction, and vegetable varieties adapted for high tunnel
A person does not need a large orchard or farm to grow fruit. Learn how Kay Grimm and Sue Spicer, owners and operators of Fruit Loop Acres, are growing an
abundance of fruit using permaculture methods in the heart of
Indianapolis. They discussed how to grow different types of fruit
along with management and labor requirements.
Permaculture is an approach to growing food that balances all the communities in an ecosystem: humans, plants, animals, and the living soil. It promotes the
relationships between these actors through design principles. Keith
Johnson explained these relationships and how to design a landscape
that fosters them.
Get insights from both a chef and farmer on how to grow for and sell to
restaurants. Daniel Orr discussed a chef’s needs, while David Robb
talked about the details of growing for restaurants:
- What to grow, prep, and pack
- Invoicing and getting paid
- Delivery and logistic considerations
Urban agriculture has become an increasingly popular way for individuals,
organizations, and municipalities to address issues related to food
access, social justice, education, and urban planning. This
presentation explored ways in which urban agriculture has affected
the landscape of Indianapolis, which paths remain to be
explored, and how particularly successful approaches might be replicated
Learn the in’s and out’s of no till vegetable production. This session covered the benefits and challenges of no-till and the conditions you need to successfully practice no-till.
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Small Farm Management Track
What are the important financial records that small farms need to keep? Alan
discussed basic record-keeping and how to use basic financial
statements such as an income statement and balance sheet for small
Jessica with Indiana Certified Organic discussed how to create an organic
system plan. Also, the session helped with identifying resources and
where to get assistance.
Tamara Benjamin led a discussion showing how designing sustainable farming systems must
take into account social, economic, as well as biophysical factors. She explored how all of these components are essential in order for a
farm to maximize its potential. Amanda Beheler and her daughter, Phoebe,
participated in the discussion by using their small acre farm as a
model for design.
As small farm operations grow and expand their operations, families begin
to find out their labor isn’t enough and hiring outside labor is the
next step. This session shared how to begin the process, where to
find potential labor, and the do’s and don’ts of the hiring process. A
local small farm producer shared their experiences – good and bad of
utilizing hired labor in their operation.
Small farms seek ways to control costs. One way is to buy and use old,
well-used farm equipment. In most cases, there will need to be repair
and refurbishing done. What should be taken into consideration before
purchasing used equipment? Then, how should the equipment be maintained
to keep it in good operating condition?
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