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Plenary 15 Years - ACORN Beginnings - Panel Discussion
Plenary Panel Discussion at the 2015 ACORN Conference
Moderator: Gary Ogle, Vesey's Seeds
Panelists: Karen Davidge, Alan Stewart, Reg Phelan
Special Guest Panelists: Frank Oulton, Lucy Bernard
ACORN Conference
Plenary 15 Years - ACORN Beginnings - Panel Discussion MP3
Plenary Panel discussion at the 2015 ACORN Conference PEI in (MP3)
ACORN Conference, Value-Added
Pollination for Berry Production with Peter Kevan
Bees & Pollination
Positive Solutions with Permaculture
A workshop with Graham Calder of P3 Permaculture Design from the 2013 ACORN Conference in Moncton. Permaculture is a design science that is based in the observation of nature. It involves looking at what natural systems have been doing for millions of years and integrating the most successful practices into our lives, farms, architecture, etc. Permaculture is rooted in ethics. Its guiding principles are a framework to respond to the vast challenges that lie ahead for us in our world.
ACORN Conference, Complementary Agriculture
Possibilities in Organic Processing
Presented by Edward Charter, BioFoodTech, Nathan Archibald, PEI Berries and John Rowe, Island Abbey Foods at the 2015 ACORN Conference PEI
View slideshow here
ACORN Conference, Business & Marketing
Post Harvest Handling at Tourne-Sol Farm
Emily Board presents at the 2016 ACORN Conference.
ACORN Conference
Year: 2016
Poultry - Colourful Chickens, Odd Ducks and Flying Turkeys
Harry Stoddart presents at the 2014 ACORN Conference.
View Harry Stoddart's slideshow presentation here.
ACORN Conference, Livestock
Poultry Production Methods
Livestock
Preparing Whole Foods
In this workshop from the 2013 ACORN Conference in Moncton, Diane Savoie used local, organic, whole foods to create delicious appetizers for the audience to enjoy. She illustrated the importance of cooking with little to no waste, by using food scraps for making stocks. Diane never uses recipes, but the following notes should give you an idea of the ingredients used, and how they are prepared.
ACORN Conference, Food Skills, Value-Added
Preserves as Medecine
Roberto Gueli & Anke Kungl (Conscious Catering) presents at the 2014 ACORN Conference.
ACORN Conference
Preserving the Harvest: Intro to Lacto-Fermentation
Having both grown up in the city, Bryan Dyck and Shannon Jones of BroadFork Farm came to realize that their vision of farming included a desire to homestead. Their favorite way to preserve their harvests is through lacto-fermentation. At the 2016 Homesteading Symposium in Dieppe, they presented 3 styles of lacto-fermented vegetables: kimchi, sauerkraut and pickle.
Food Skills, Season Extension, Urban Farming & Gardening, Value-Added
Proceedings: 2012 Profiting from your Greenhouse: The Essentials of Season Extension
Season Extension
Processing On-Farm and Off-Farm
In this presentation from the 2013 ACORN Conference in Moncton, Guylaine Buecheli, who farms in Quebec, discusses her and her partner’s farm and how it has grown to meet consumer demands. The couple raise pigs, cattle, and do their own processing at a butcher they co-own. More recently they’ve begun to cure and dry their own deli styled meats. Guylaine talks about the challenges they’ve faced as they expanded their business.
ACORN Conference, Infrastructure & Equipment, Livestock