2012 Organic University

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2012 Organic University
Pre-Conference, Full-Day, In-Depth Courses
Thursday, February 23, 2012
10:00am - 5:30pm, at the La Crosse Center

The Organic University offers an in-depth exploration of various organic agriculture topics for novice and expert alike through pre-conference, full-day courses.  Farmers, academics, and other experts from the Midwest and across the country come together to provide over six hours of background information and practical applications in small classes that include ample opportunities for questions, answers, and discussion. Plus, each course includes a resource book with course instruction materials and additional information for further learning and reference beyond the end of the class.

1. Advanced Crop Agronomics
2. Growing Dollars in Your High Tunnel
3. Livestock Health Care Management
4. Balancing Soil Fertility for Top Quality and Yields
5. Overcoming Your Fear of Farm Financials
6. Quality Forage Production for Dairy and Beef
7. Organic Pastured Poultry A – Z
8. Producing Organic Beer Ingredients
9. Intro to Organic Farming Systems
10. Scaling Up Your Vegetable Operation

NOTE: Continuing Education Unit (CEU) Credits for Certified Crop Advisors will be applied for through the Certified Crop Advisor Program and will be available for many of the workshops and Organic University courses. Credits available will be listed in the conference program. Please sign up on in-room sign in sheets at the conference if you are eligible for CEU credits. 

1. Advanced Crop AgronomicsConsistent and profitable production is the core task for any farm. Join Klaas and Mary-Howell Martens of Lakeview Organic Grain, and Dave Campbell of Lily Lake Farm, for a detailed look at advanced agronomic techniques and strategies for producing high-quality grains year after year. Learn how to combine soil fertility, tillage, weed control, cover crops, crop rotations, harvest, and storage into an efficient system that will help your farm succeed.

2. Growing Dollars in Your High TunnelGrowing in a high tunnel requires a different approach to maximize your returns on this high-value real estate. Whether you currently grow in high tunnels or haven’t put one up yet, experienced growers Adam Montri, of Michigan State University and Ten Hens Farm, and Mike Bollinger, of Four Seasons Tools and River Root Farm, will help you develop the strategies you need to optimize your high tunnel investment. From structure options to crop and soil management, join us for a full day of great tips and ideas for growing your season-extension profits.

3. Livestock Health Care ManagementOrganic livestock production uses a set of effective tools and techniques to prevent and treat illness – but most conventional veterinarians don’t know their way around organic standards and alternative therapies. Join Pennsylvania Association for Sustainable Agriculture’s Susan Beal and Organic Valley staff veterinarian Paul Dettloff for this comprehensive exploration of homeopathy, tinctures, and herbal remedies as part of a holistic approach to livestock health care that combines husbandry and prevention with careful observation and proven treatment practices.

4. Balancing Soil Fertility for Top Quality and YieldsBoth top yields and top quality are needed and possible in organic food and feed production. In organic farming, higher yields indicate higher, not lower, nutritional value. When one or the other is missing, so are the nutrients for providing the best nutrition. The goal of organic production should be to obtain high quality crops from good healthy plants that provide more than enough return to pay for the time and effort needed to stay in business. Join renowned soils expert and writer Neal Kinsey as he shares his knowledge of balancing soil fertility.

5. Overcoming Your Fear of Farm FinancialsYour financial recordkeeping and decision-making system might be the most important tool on your farm. Understanding and practicing basic financial management can help you avoid false starts and failed enterprises. Join the Wisconsin Farm Center’s Paul Dietmann and Iowa State University Extension’s Craig Chase for a journey through the exciting world of number organization and analysis. Using real life scenarios, this course will provide the tools you need to successfully and painlessly manage the finances of your own operation. The newly-published MOSES book, Fearless Farm Finances will be provided to each attendee of this course.

6. Quality Forage Production for Dairy and Beef Low grain or no grain? Is it possible to achieve both high yields and superb quality in dairy and beef production while feeding little or no grain? With organic grain prices at an all-time high – and no relief in sight – it makes sense for every organic cattle producer to maximize their return on pasture and forage crops. Join Midwestern Bio-Ag soils and dairy consultant Bob Yanda and organic dairy farmer Gerry Klinkner as they discuss fertilizers and management strategies to increase the yield and nutritional quality of forages and pastures to achieve an improved bottom line.

7. Organic Pastured Poultry A – ZThe interest in producing and buying organic pastured poultry has exploded in the past decade, but successful examples of this business model remain hard to find. Join Tim Koegel of Windy Ridge Natural Farms in New York for a close look at what you need to start and continue a successful organic, pasture-based poultry operation. This exploration of production considerations and the business aspects of organic pastured poultry production will include determining costs, locating funding, working with spreadsheets for record keeping, finding markets, creating marketing materials, educating your clientele, and making the sale.

8. Producing Organic Beer IngredientsThe Upper Midwest was the original home of the United States beer industry, in large part due to its suitability for the production of the grains and hops used in producing the amber fluid. Couple this with growing consumer demand and you have a great opportunity for farmers who want to grow these specialized crops. James Altwies of Gorst Valley Hops and Bo Belanger of South Shore Brewery will share their years of experience and knowledge growing these crops and interacting with this niche market, including focused discussion of hop varieties and the grain specifications sought after by malt companies and breweries.

9. Intro to Organic Farming SystemsThe growth of organic agriculture has more organic farmers interacting with their local government agencies, banks, feed mills, dairy nutritionists, crop consultants, and other businesses – and they all need a basic knowledge of organic production systems and regulations to serve farmers better. This class will provide in-depth descriptions of the diverse practices used to produce organic crops and livestock, as well as a basic overview of the National Organic Program rules. Atina Diffley of Organic FarmingWorks and University of Minnesota organic outreach coordinator Jim Riddle will provide a wealth of information for agriculture professionals as well as producers considering organic production.

10. Scaling Up Your Vegetable OperationRetail stores, schools, and hospitals are actively seeking higher volumes of organic produce, and demand from individuals continues to grow – and scaling up your vegetable operation can bring you an increased quality of life and a stable income stream. Sandhill Organics’ Matt Sheaffer and Driftless Organics’ Mike Lind grow vegetables on large scale farms, and will share the successes and challenges they experienced during the expansion of their wholesale and CSA production. Learn how to choose scale-appropriate equipment, upgrade your pest, weed, and disease management, and plan successful crop rotations, as well as how to plan your input purchases and develop appropriate sales outlet.

History
The OU began in 2001 with six courses dealing with transitioning to organic, organic transplant production, soil management, organic market gardening, organic livestock production, and an introduction to organic farming. Read more about the OU and its HISTORY!