This weekend Proeun and I had the privilege of attending the Minnesota Organic Conference in St. Cloud. Thanks to my parents who graciously came up from the cities to spend the weekend at our farm and help with the children and some organizing! Thanks mom and dad!
Anyway this was our first year attending the conference and our first year attending a conference with a real farm waiting for us. By real I mean one with a house on it and one we have access to for all the little dreams and plans taking form.
And the conference had just the information we needed. Proeun attending a 1/2 day workshop Thursday on keeping bees and we discovered Cannon Bees very close to us. Great mentoring options there.
For the actual conference Proeun and I divided our time between workshops. I learned about both hoophouse production to extend the season and the viability of greenhouse production for all winter use. Proeun learned all about bovine genetics and meat processing in Minnesota and we both attended the workshop on small scale poultry (the chicks are ordered and will be arriving early next month!)
Then there was the trade show where we learned all about fertilizer options and organic certification services. We also found a great local place to buy strawberry, raspberry, elderberry and asparagus plants.
As you see our youngest was learning the ropes. The youngest often comes with us for logistic reasons while nursing but now our oldest is showing an interest in the learning side. Every night when we came home Two wanted to hear all about what we learned and what our plans are. Maybe next year we will have 2 children in tow. Notice I didn’t bring the good camera, just way to much to carry and keep track of.
Of course I am all about the food. This conference actually has a “forager” as part of the planning committee. Here are some of the great breakfast treats.
Eggs, apple cider and cherry juice so simple and so so so good. At one of the workshops I went to about agriculture in Norway and Denmark the presenter said that in the early 1900s when communism was sweeping Europe the leaders in Norway, which was a pretty poor country at the time, decided that to try and combat the threat they would work on the nations food, increasing quality for everyone and standarizing some favorites–such as open face rye sandwiches with butter and herring for lunch.
It is an interesting concept that keeping peoples stomach happy can combat revolution, but apparently it worked. Now the food in Norway is famous for quality and taste. I am all for a food revolution and enjoyed every bite this weekend.