Annual Conference

Feb. 18, 2012

College of St. Benedict • St. Joseph, MN

The SFA Annual Conference was, quite simply, a fantastic experience. The conference featured a variety of breakout sessions, speakers, and exhibits on the different paths our farms and communities need to embrace to lead a more sustainable existence. There was plenty of food, drinks, beer, and conversation, the weather was perfect, and the folks at St. Ben’s helped everything go off without a hitch.

We’re already looking forward to 2013. Thanks to all who attended! Have thoughts or suggestions for future conferences? Things you liked/disliked about this year’s event? Email SFA Communications Coordinator Jason Walker at jasonsfa-mnorg.

Organic Valley Leaders Breakfast

New this year was the SFA Leaders Breakfast, sponsored by Organic Valley, and it was a hit. Mary Jane Miller  planned a veritable breakfast feast: cheddar and egg bake featuring Organic Valley eggs, milk and cheese; home-fried potatoes; ham; and pumpkin bread and blueberry muffins. Sounds good, right? It was, and it was a great way to enjoy the SFA Awards Presentations. The SFA Distinguished Service Award went to both Mary Ellen Frame and DeEtta Bilek, and the Farmer Emeritus Award went to Kent and Linda Solberg (above). Thanks to everyone who submitted nominations, and congratulations to the winners!

SFA Executive Director John Mesko also presided over an intimate chat about the inner workings of SFA. Everybody left full and refreshed to start the day.

Farm Transitions Workshop

Missed the Feb. 17 Clearwater version, or the session at the Annual Conference? Don’t worry – the Farm Transitions workshop is ongoing. Presented by SFA and Renewing the Countryside in conjunction with the Risk Management Agency: “Farm Transition and Estate Planning: Create Your Farm Legacy” is a must for any farm family.

In the workshop, participants get a greater understanding of crucial issues like transfer strategies, tax issues related to the transfer process, discuss methods for treatment of heirs in the transfer process, as well as learn how to go about developing a written transfer plan.

Browerville and Northfield workshops will be coming up this spring; check here for eventual updates and registration. Cost is just $25, which includes lunch and all materials. Additional family members may register for just $10 each.

Annual Conference Keynote Speaker

The keynote speaker at this year’s conference was Dr. Val Farmer (at right with John Mesko), an expert on rural mental health issues and the unique psychological problems farmers face living and working in rural areas. Dr. Farmer has written three books, writes a syndicated newspaper column and has appeared on radio call-in shows as well as a variety of publications.

Dr. Farmer has also recently announced his retirement, and the SFA Annual Conference was likely  his last farm group appearance.

We were so happy to have Dr. Farmer and wish him well in his retirement!

Session Information

Click this link for a detailed schedule: AC SCHEDULE GRID (updated 2/10/12)

Session details:

• Farm Transitions: Thinking of transitioning into or out of farming? This session, presented in conjunction with Renewing the Countryside, University of Minnesota Extension and the Risk Management Agency and led by Kent Solberg, will give you some food for thought and show you some creative ways to get more out of that transition. Topics include:

1. Farm business transfer strategies
2. Tax issues related to the farm transfer
3. Wills, trusts, life insurance, power-of-attorney, long-term care
4. Developing a written transfer plan
5. Treatment of heirs in the transfer process

• Another fantastic Culinary Training session: Last year, Mary Jane Miller hosted a very popular cooking tract at our conference. She’s on schedule for a repeat performance next month. You won’t want to miss it! Her sessions include:

1. Making Pasta and Noodles at Home, with Mary Jane Miller and Martha Ziemer – Use up extra eggs and stock your freezer or pantry with home made pastas. Learn the basics of creating a silky basic dough then explore how to add herbs, spices or vegetable purees to make vibrant colors and bright fresh flavors. Next we’ll learn how to cut, shape fill and store our creations. Last but not least you’ll get a chance to sample what we’ve learned.
2. Meet the Cheesemaker: Keith Adams of Alemar Cheese – Alemar Cheese is founded on the premise that great ingredients coupled with patience, knowledge and passion can produce extraordinary results. In early 2008, I began sketching out a plan to make small batches of soft-ripened artisan cheese. After careful research, study, and counsel from some of the finest minds in the field, I started production in late April. Our first cheese, Bent River, is in the style of Camembert. Named for the sharp turn of the Minnesota River a few hundred yards from our production site, it has a creamy interior and loads of flavor. Mary Jane will be on hand to offer some ways to enjoy this luxurious cheese and of course, well be sampling. Check out Keith’s blog and all about how to find his cheese here: alemarcheese.blogspot.com.
3. Growing and Cooking Minnesota Mushrooms: Kevin Doyle, owner, Forest Mushrooms – Established in 1985, Forest Mushrooms is a Minnesota company engaged in the research, cultivation and distribution of edible (cultivated fresh, harvested wild and dried) specialty mushrooms. We particularly specialize in the production of oyster mushrooms, and more recently, in growing shiitake mushrooms. Forest Mushroom production facilities are located in St. Joseph. Kevin will show how the mushrooms are grown and Mary Jane Miller will join him in cooking up some delights for you to try. We’ll make simple sautéed mushrooms with cream and pan seared sirloin dusted with dry shiitake powder.
4. Hands-On Food Pairings With Local Craft Beers – Learn how to choose the best brew for your table. Culinary consultant Mary Jane Miller and Bryan Buser of the Four Firkins Specialty Beer Store have created a tasting roadmap. In this session you’ll taste fine local beers with samples of common foods. Taste your way through a spicy red sauce, grilled fish, and flavorful cheeses as well as sweets like dark chocolate and a light buttercream-topped cake; each one paired with a local beer or ale.

• Meat Processing Facilities in Minnesota: What needs to happen to increase the number of inspected facilities? Are you having trouble finding a meat processor close to your farm? SFA Executive Director John Mesko will be discussing our meat processing project, and what you can do to be involved. Let’s work together to solve this.
• Farm Bill 2012 Update: Learn about what’s new in this very important legislation, and how did the super committee work? Brad Redlin, National Director of Agricultural Programs for the Izaak Walton League of America, will share his expertise on the 2012 Farm Bill legislation, what it means for sustainable and organic farmers and how you can be involved. This ties in nicely with our public policy survey, which is open NOW.
• Diet, Stress, and Health: Let’s go just a bit further in dealing with the difficulties of farming by taking a look at diet and its impact, along with stress, on our health. Dr. Tatiana Riobokin is back for another session of Diet, Stress and Health. Last year, we didn’t have room for all the folks who wanted to attend her session, so this year we’ve put her in a larger room.
• Beginning Farmer Curriculum Update: The University of Minnesota has been working with SFA to develop beginning farmer curriculum. See a preview and help shape the project for the future.
• What’s All This About Hazelnuts?: In the past few years, buzz and investment in hazelnuts for the Upper Midwest have increased dramatically. All of the interest originated from the investigations started at Badgersett Farm more than 30 years ago. Do hybrid bush hazelnuts have a future in sustainable farming practices in Minnesota? The talk will cover whole-system theory, practices, the current state of the art, last year’s first machine harvest, and several different paths forward. Is this the first real perennial agricultural crop?  Badgersett is now expanding plantings, and experimenting with integrating animals with commercial scale nut production. Presented by Philip A Rutter, Chief Scientist and CEO at Badgersett Research Corporation and past president of the Northern Nut Growers Association
• Raw Milk Research: Lindsay Ganong, College of Saint Benedict senior in Nutrition Dietetics, presents “History and Research: What are the effects of  raw vs. pasteurized milk on the growth and fertility of a colony of mice?”
• Legal issues: Sarah Jewell describes the basic legal requirements for enclosing large animals on your farm, liabilities for farmers when their animals cause damage, and best practices for prevention. It will also cover basic legal issues regarding workers’ compensation insurance coverage and liabilities including the “family farm” exception.
• Thinking of going organic? Midwest Organic Services Association (MOSA) will be on hand to discuss organic certification.  How to and when to do it.