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Schedule

Wednesday, February 13

7 a.m. Registration – Main Lobby

8 a.m. – 5 p.m. Better Process Control School for Acidified Foods (Part I) – Room 212

Dr. Joseph E. Marcy, Department Head, Virginia Tech 
Susan Slider, Research Assistant, West Virginia University 

Are you looking to expand your market for processed specialty crops? Do you need to train additional staff in your commercial kitchen? This course fulfills the requirements set forth in Title 21, Part 114 of the Federal Food Code and is required by FDA and West Virginia Department of Health and Human Resources Bureau for Public Health for commercial operations, including food manufacturers and commercial kitchen operations.

8:30 a.m. – 5 p.m. Food Safety Modernization Act Produce Safety Alliance Grower Training – Room 214

West Virginia Food Safety Training Team

For produce growers interested in exploring GHP/GAP certification or those seeking basic food production and handling practices for a direct market, this is the course for you. The one day program includes resource materials and instruction to explore your current practices and how to apply good food safety practices.

8:30 a.m. – 5 p.m.  Beekeeping Short Course – Room 210 

Ed Forney, Operator, Geezer Ridge Farm 
Charles Walter, Operator, Walters Wholesome Goods

This training class caters to those considering beekeeping as a hobby, a sideline income or even as a business. Learn the fundamentals from commercial beekeepers and apiary owners.

11:30 a.m. – 12:30 p.m. Lunch – Terrace Room 215-217

2 – 5 p.m. Early Badge Pickup – Main Lobby


Thursday, February 14

7 a.m. Registration – Main Lobby

Silent Auction Opens – North Hall

8 a.m. – 5 p.m. Better Process Control School for Acidified Foods (Part I) – Room 212 

Dr. Joseph E. Marcy, Department Head, Virginia Tech 
Susan Slider, Research Assistant, West Virginia University 

Are you looking to expand your market for processed specialty crops? Do you need to train additional staff in your commercial kitchen? This course fulfills the requirements set forth in Title 21, Part 114 of the Federal Food Code and is required by FDA and West Virginia Department of Health and Human Resources Bureau for Public Health for commercial operations, including food manufacturers and commercial kitchen operations.

8:30 a.m. – 5 p.m. Current Food Good Manufacturing Practices – Room 214

Dr. Rob Williams, Virginia Tech

Dr. Joelle Eifert, Virginia Tech

Current Food Good Manufacturing Practices are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110). GMPs describe the methods, equipment, facilities, and controls for producing processed food. As the minimum sanitary and processing requirements for producing safe and wholesome food, they are an important part of regulatory control over the safety of the nation's food supply. GMPs also serve as one basis for FDA inspections. GMPs  ensure that products are consistently produced and controlled according to quality standards.  It outlines the basic sanitary controls that are required for all food processing plants, wholesale or food distribution firms and food storage facilities that handle, store or process FDA-regulated food.

8:30 a.m. – 5 p.m. Beekeeping Short Course – Room 210  

Ed Forney, Operator, Geezer Ridge Farm
Charles Walter, Operator, Walters Wholesome Goods

This training class caters to anyone who may be considering beekeeping as a hobby, a sideline income or even as a business. Learn the fundamentals from commercial beekeepers and apiary owners.

9:30 – 11:30 a.m. West Virginia Bed and Breakfast Association Annual Meeting - Room 217

Chatman Neely, West Virginia Bed and Breakfast Association and owner of Highland Springs Farm and Barn With Inn and the Sarah Miller House Supper Club

Rosalie Haizlett, Designer and Illustrator

8:30 – 11:30 a.m. Morning Workshop Sessions

  • Profitable Strawberry Production in West Virginia – Room 211

  • Excel Basics for Farm Business Management – Room 213
  • Hands-on Experience Leasing Farmland – Room 215
  • Tractor Workshop: Bed Shapers, Mulch Layer and Irrigation – North Hall
  • Budding Farmers – Room 205

11:30 a.m. – 1:20 p.m. Lunch & Opening Remarks – North Hall

Tom McConnell, WVU Extension Service Small Farm Center

Chatman Neely, West Virginia Bed and Breakfast Association and owner of Highland Springs Farm and Barn With Inn and the Sarah Miller House Supper Club

West Virginia Farm Bureau Video

1:30 – 4:30 p.m. Afternoon Workshop Sessions

  • Crop Profitability Through Recordkeeping – Room 213
  • Tractor Workshop: Safety, Maintenance and Selection – North Hall

  • High Tunnel Workshop – Room 216

  • New and Aspiring Bed and Breakfast Operators Workshop – Room 217

  • West Virginia Collaborative Regional Alliance for Farmer Training Tour – Meet at the registration desk 

  • Budding Farmers – Room 205

6 7 p.m. West Virginia Agri-Women Networking Event –  Charleston Marriott 

200 Lee St E, Charleston, West Virginia 25301


Friday, February 15

7 a.m. Registration – Main Lobby

8 a.m. Trade Show Opens – Main Lobby and North Hall
Silent Auction Opens – North Hall

8:30 a.m. 2:30 p.m. Youth Agricultural Communications Competition – Room 202

The communications event provides individuals with practical skills necessary to pursue career opportunities. Public communication about agricultural products, practices and policies is essential to the future of agriculture. Students who are equipped with strong communication skills can use a variety of media to help the public understand issues related to the industry of agriculture and have a brighter future in the job market.

8:30 a.m. Youth Agricultural Marketing Plan Competition – Room 202

For the marketing plan competition, participants develop practical marketing skills while creating and presenting a marketing plan for a local agribusiness.

8:30 a.m. Young Entrepreneurship Competition – Room 203

After many weeks of hard work and critical thinking, the list of student competitors has been shortened to 10 finalists. Today, they deliver their final pitch to the judges.

8:30 – 9:30 a.m. Morning Workshop Session 1

  • Introduction to Beekeeping – Room 210

  • Heirloom Tomato Production Using High Tunnels – Room 211

  • A Handshake is Not Enough When Selling Timber – Room 212

  • Accepting SNAP and Double SNAP Dollars Spent at Your Market – Room 213

  • Developing a Sustainable Wholesale Market Relationship – Room 214

  • Pre-apprenticeship Opportunities with ProStart Community Partnerships – Room 215

  • Selling the Rural West Virginia Tourism Story – Room 216

  • Changes in the Farm Bill and What It Means for You (Part 1) – Room 217

  • Budding Farmers – Room 205

9:30 – 10:30 a.m.  Break for Trade Show – Main Lobby and North Hall

10:30 – 11:30 a.m. Morning Workshop Session 2

  • Appalachian Small-scale Pastured Pigs – Room 210

  • Profitable Summer Squash and Zucchini Production – Room 211

  • Integrating Wildlife Management Options into your Farm Operation – Room 212

  • Experiences with the Double Dollars Program – Room 213

  • Selling food to VA Hospitals – Room 214

  • Pathways to Farm to School – Room 215

  • Exploring Clustering Realities – The Good, the Bad and the Opportunities – Room 216

  • Changes in the Farm Bill and What It Means for You (Part II) – Room 217

  • Budding Farmers – Room 205

11:30 a.m. – 1 p.m. Lunch & Plenary Speaker – North Hall

Tom McConnell, WVU Extension Service Small Farm Center

Vanguard Design Competition Award presented by Bill Woodrum, Robert C. Byrd Institute

Plenary Speaker: Lewis Ziska, USDA-ARS Beltsville Meteorologist

Noon – 3:30 p.m. Junior Cast-Iron Cook-Off - West Hall

1 – 1:20 p.m. Break for Trade Show – Main Lobby and North Hall

1:30 – 2:30 p.m. Afternoon Workshop Session 1

  • Poultry 101 – Room 210
  • High Tunnels and Soil Management – Room 211

  • Gaining Value from Farm Land in Non-production Areas – Room 212

  • Farmers Market and Vendors: The New Farmers Market and Cottage Food Law and Rule – Room 213

  • Three-step Washing with Antimicrobials to Improve Microbial Safety of Produce – Room 214

  • Integration of Value-added Products into Schools – Room 215

  • Purposeful Customer Service – Making a Great (and Lasting) First Impression – Room 216

  • Estate Protection Strategies and End of Life Decisions – Room 217

  • Budding Farmers – Room 205

2:45 – 3:45 p.m. Afternoon Workshop Session 2

  • Building a Community Goat Cheese Business – Room 210
  • Seed Saving and Heirloom Vegetables – Room 211

  • Timber Management for the Farm – Room 212

  • Farmers Market and Vendor Inspections: What to Expect from Your Inspections – Room 213

  • Pumpkins 101 – Room 214

  • Connecting Your School to the Local Food Community – Room 215

  • Economic Development by Offering Weddings, Farm-to-Table Dinners and Other Unique Events – Room 216

  • Recordkeeping to Serve You and Keep You in Good Standing with the IRS – Room 217

  • Budding Farmers – Room 205

3:45 – 4:30 p.m. The Great West Virginia Pop-Off Competition, Youth Agricultural Competition Awards and Junior Cast-Iron Cook-Off Awards – North Hall

4:30 – 5:30 p.m. Afternoon Workshop Session 3

  • Poultry Efficiency, Processing and Regulations – Room 210
  • West Virginia Herbs for the Garden Kitchen – Room 211
  • Forest Management in the Sugar Bush – Room 212

  • Senior Farmers Market Coupon Program Training – Room 213

  • Demand Forecasting for Cooperative Growing – Room 214

  • Growing Farmers, Horticulturalists and Nutritionists with West Virginia School Gardens – Room 215

  • A Win-Win Relationship: Agritourism and the Collaboration Between Bed and Breakfasts and Local Farms – Room 216

  • Training, Increased Farm Production and Growing the Farmers of WV – Room 217

  • Farming Is Risky Business! Risk Management for Young Producers – Salon H
  • Budding Farmers – Room 205

5 p.m. – 6:30 p.m. Trade Show Open to Public – Main Lobby and North Hall

Visit agricultural suppliers, businesses, organizations and service providers at the trade show and network with those who can help your business thrive. 

6:30 p.m. – 8:30 p.m. Beginner Farmer Meet-Up – Black Sheep Burrito

702 Quarrier St., Charleston, West Virginia 25301

Appetizers sponsored by West Virginia Food and Farm Coalition.


Saturday, February 16

7 a.m. Registration – Main Lobby

7 a.m. Trade Show Opens – Main Lobby and North Hall 
Silent Auction Opens – North Hall

7:30 a.m. 8:20 a.m. Breakfast, Pop-Off Competition People’s Choice Awards and Plenary Speaker – North Hall

Tom McConnell, WVU Extension Service Small Farm Center

Plenary Speaker: Russell Hedrick, JRH Grain Farms, Catawba County, North Carolina

8:30 – 9:30 a.m. Morning Workshop Session 1

  • What You Need to Know About Selling Retail Meat Cuts – Room 210

  • Growing Ginseng and Goldenseal – Room 211

  • Appalachian Cider Apple Initiative – Room 212

  • Pipeline Safety on Your Farm – Room 213

  • United We Farm: Cooperative Solutions for West Virginia Agriculture Producers – Room 214

  • Financial Planning and Readiness – Room 215
  • What Does It Take to Change Farm Policy? – Room 216

  • Integrate Your Marketing Efforts in Three Steps – Room 217

  • Budding Farmers – Room 205

9:45 – 10:45 a.m. Morning Workshop Session 2

  • Treating the Farm as an Ecosystem – Room 210
  • Growing Hops – Room 211

  • Industry Updates on Integrated Pest Management – Room 212

  • Are VISTA Workers Right for You? – Room 213

  • West Virginia Farmers Market Association Annual Meeting – Room 216

  • Expand Your Reach. Go Digital Now. – Room 217

  • Budding Farmers – Room 205

10:45 a.m. 12 p.m. Vendor Meet and Greet – Main Lobby and North Hall

Seed Swap– North Hall

12 – 1 p.m. Afternoon Workshop Session 1

  • Small Ruminant 101 – Room 210
  • Sweet Corn Production Efficiency and Insect Management – Room 211

  • Holiday Wreaths and Ornamentals – Room 212

  • Pricing for Profit – Room 213

  • Mini-Market Hub Manager Meeting – Room 216

  • The Ins and Outs of Getting the Word Out – Room 217

  • Budding Farmers – Room 205

12:30 1 p.m. Winter Blues Farmers Market Media Preview– North and South Halls

1 5 p.m. Winter Blues Farmers Market and Dine Around – North  and South Halls