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Schedule

Wednesday, February 19

7 a.m. Registration – Second Floor Hallway

8 a.m. – 5 p.m. Better Process Control School (Part I) – Room 215

Dr. Joseph E. Marcy, Virginia Tech 

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 the 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 217

West Virginia Food Safety Training Team

For produce growers interested in exploring GHP/GAP certification or 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.

11:30 a.m. – 12:30 p.m. Lunch – Room 204 and 205

2 – 5 p.m. Early Badge Pickup – Second Floor Hallway


Thursday, February 20

7 a.m. Registration – Second Floor Hallway

7 a.m. Silent Auction Opens – Atrium and Grand Ballroom

8 a.m. – 5 p.m. Better Process Control School for Acidified Foods (Part II) – Room 215

Dr. Joseph E. Marcy, Virginia Tech 

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 the 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. Good Manufacturing Practices – Room 205

Dr. Rob Williams, Virginia Tech
Dr. Joelle Eifert, Virginia Tech

Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing the final product. GMP covers all aspects of production from the starting materials, premises and equipment to the training and personal hygiene of staff. Detailed, written procedures are essential for each process that could affect the quality of the finished product.

8:30 – 10 a.m. Morning Workshop Sessions 1

  • If You Don’t Test, You’ll Be Forced to Guess: Proper Methods on Hay Production and Sampling to Better Meet Livestock Needs – Room 210
  • Year-round Hoophouse Vegetables (Part I) – Room 211
  • Forest Farming – Room 213
  • Understanding Customer Behavior at Farmers Markets – Room 214
  • Is This a Good Idea? Identifying Target Markets, Competitors and Profitable Ideas – Room 212
  • Budding Farmers – Room 206

10 – 10:30 a.m. Break - Atrium

10:30 a.m. – Noon Morning Workshop Sessions 2

  • Small Ruminant Health Class – Room 210
  • Year-round Hoophouse Vegetables (Part II) – Room 211
  • Tree Syrups in Appalachia: From Backyard to Larger Operations – Room 213
  • The Power of Point of Sale – Room 214
  • The Economics of the Small Business Start-Up – Room 212
  • Budding Farmers – Room 206

Noon – 1:20 p.m. Lunch and Opening Remarks – North Hall

  • Tom McConnell, WVU Extension Service Small Farm Center
  • USDA Natural Resources Conservation Service - West Virginia

1:30 – 3:00 p.m. Afternoon Workshop Sessions 1

  • Animal Production Tour – Meet at the registration desk for the van pool.
  • Maple Syrup Tour – Meet at the registration desk for the van pool.
  • Economic Development by Offering Weddings, Farm-to-Table Dinners and other Unique Events – Room 210
  • Troubleshooting Production Issues in High Tunnels – Room 211
  • Grant Writing: Writing a Winning Proposal – Room 214
  • Planning the Perfect Business: Solving the Legal Entity Dilemma and Building a Straightforward Business Plan – Room 212
  • Budding Farmers – Room 206

3 – 3:30 p.m. Break - Atrium

3:30 – 5 p.m. Afternoon Workshop Sessions 2

  • High Tunnel Panel – Room 211
  • All About Pawpaws – Room 213
  • Senior Farmers Market Coupon Program Training – Room 214
  • Financing Your Business and Finding the Resources You Want to Use – Room 212
  • The Hardest Job You Will Ever Love – Room 210
  • Budding Farmers – Room 206

6 – 8 p.m. Afterhours Networking Social

200 Lee St E, Charleston, West Virginia 25301


Friday, February 21

7 a.m. Registration – Second Floor Hallway

7 a.m. Silent Auction and Trade Show Opens – Atrium and Grand Ballroom

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

  • Raising Dairy Goats – Room 210
  • Small-scale Production and Marketing of Strawberries – Room 211
  • Growing Table Grapes for Profit and Farm Diversification – Room 212
  • Cottage Foods, Commercial Kitchens and Value Added: Policy, Process and Products – Room 213
  • Affordable Technology for Small-scale Production Systems – Room 214
  • Communicating with Your School Food Service Director to Enhance and Grow Your Business – Room 215
  • Agritourism Roundtable – Room 216
  • Fun with Your Schedule F – Room 217
  • Budding Farmers – Room 206

8:30 a.m.

  • Young Entrepreneurship Competition – Room 204
  • Youth Agricultural Communications Competition – Room 205

10:30 a.m.

  • Youth Agricultural Marketing Plan Competition – Room 205

9:30 – 10:30 a.m.  Break - Atrium

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

  • Agriculture in West Virginia: How to Make Money on Two Feet of Property – Room 210
  • Appalachian Heirloom Seeds and Their Keepers – Room 211
  • Blackberry Production Systems for Small-scale Farming Operations – Room 212
  • Understanding Customer Behavior at Farmers Markets – Room 213
  • Production and Marketing of Greenhouse Transplants – Room 214
  • Packaging for School Systems – Room 215
  • It's a Beautiful Day in the Neighborhood for Agritourism – Room 216
  • Rural Road Safety – Room 217
  • Budding Farmers – Room 206

11:30 a.m. – 1 p.m. Lunch and Keynote Speaker – Grand Ballroom

  • Tom McConnell, WVU Extension Service Small Farm Center 
  • Vanguard Design Competition Award presented by Bill Woodrum, Robert C. Byrd Institute
  • Keynote Speaker: Jennie Love, Owner and Creative Director, Love ‘n Fresh Flowers; President, Association of Specialty Cut Flower Growers

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

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

  • Dairy Cheese Processing – Room 210
  • Heritage Crops – Room 211
  • Small-scale Intensive Flower Farming – Room 212
  • The Health of West Virginia Farmers Markets – Room 213
  • Introduction of HACCP – Room 214
  • Growing and Processing Sweet Corn for Winter and Fall Markets – Room 215
  • Farm Bill Updates: USDA Topics for Experienced Farmers – Room 216
  • Safety and Health on the Farm – Room 217
  • Budding Farmers – Room 206

2:30 – 2:45 p.m. Break - Atrium

2:45 – 4:15 p.m. Afternoon Workshop Sessions 2

  • Coalfield Chicken Coops – Room 210
  • Intro to Hydroponics – Room 211
  • Sequential Planting of Cool Season Crops in a High Tunnel – Room 212
  • West Virginia Farmers Market Association Annual Meeting – Room 213
  • Matching Quality and Packaging Specifications to the Right Market – Room 214
  • Grading Vegetable Standards for the Wholesale and Farm to School Markets – Room 215
  • Farm Bill Updates: USDA Topics for Beginning Farmers – Room 216
  • Opportunities for Black Walnut Production in West Virginia – Room 217
  • Budding Farmers – Room 206

4:15 – 5:30 p.m. The Great West Virginia Pop-Off and Awards, Youth Agricultural Competition Awards and Junior Cast-Iron Cook-Off Awards – Grand Ballroom


Saturday, February 22

7 a.m. Registration – Second Floor Hallway

7 a.m. Silent Auction and Trade Show Opens – Atrium and Grand Ballroom

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

  • Getting Started Selling Meat to Your Community – Room 210
  • Seed Saving for Small Farm Resilience – Room 211
  • Make New Tomatoes but Keep the Old: Improving Heirloom Varieties for Today’s Growers – Room 212
  • Hemp Industry Update: Regulations – Room 213
  • New WVU Soil Testing Method and Recommendations for Vegetable Producers – Room 214
  • QuickBooks Online and Record Analysis – Room 215
  • Forest Management 101 – Room 216
  • A Cooperative Approach to Building Tomorrow’s Ag Leaders – Room 217
  • Budding Farmers – Room 206

9:30 – 9:45 a.m. Break - Atrium

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

  • Nutrition and Genetic Selection to Meet End Point Sales – Room 210
  • Beginner High Tunnel Growing and Marketing Lessons – Room 211
  • Mortgage Lifter Tomato – Room 212
  • Hemp Industry Update: Production, Sites, Varieties and Harvest – Room 213
  • Soil Management: A Healthy Place to Start – Room 214
  • QuickBooks Online and Record Analysis – Room 215
  • Farming is Risky Business – Room 216
  • Production and Marketing of Greenhouse Transplants – Room 217
  • Budding Farmers – Room 206

10:45 - 11:45 a.m.

  • Seed Swap – Second Floor Hallway
  • Visit the Trade Show – Grand Ballroom

11:45 a.m. - 12:45 p.m. Morning Workshop Sessions 3

  • Cool Season Hoophouse Crops – Room 210
  • Growing Disease-resistant Pears – A Way to Diversify Your Orchard Operation – Room 211
  • Sustainable Management of Tomato Foliar and Root Diseases with Integrated Approaches – Room 212
  • Hemp Industry Update: Financials and Marketing Opportunities – Room 213
  • Giant Pumpkins: Digging Deeper to Go Bigger – Room 214
  • QuickBooks Online and Record Analysis – Room 215
  • Value-added Producer Grant – Room 216
  • Budding Farmers – Room 206

12:30 1 p.m. Winter Blues Farmers Market Media Preview – Grand Ballroom

1 – 5 p.m. Winter Blues Farmers Market and Dine Around – Grand Ballroom