The information below pertains to the 2014 Festival.
We will post our updated programming in Spring 2015.
The workshops listed below are included with your General Admission Ticket for Saturday, September 13. Additional programming with General Admission includes:
The Soil Renaissance
with The Farm Foundation • Saturday, 9 – 10 a.m. • Farmer Tent, Mountaintop
From backyard gardens to large-scale farms, healthy soils are the key to vibrant agriculture production systems, as well as clean air and water. During this session, two farmers–one organic and one conventional–will share their common goals for building and maintaining healthy soils.This presentation is being made as part of The Soil Renaissance, a joint project of Farm Foundation and the Samuel Roberts Noble Foundation to bring attention to the value of healthy soils in feeding a growing world.
Year Round Bounty for the Home Gardener
with Ira Wallace • Saturday, 9 – 10 a.m. • West Lawn Tent, Mountaintop
Crisp winter salads, rainbow carrots, fresh kimchee, and sweet braised greens are just a few of the fresh from the garden delights awaiting food gardeners in the southeast in winter. Covers practical information for planning, planting, and producing a garden all year where summer heat is more of an issue than winter lows. Learn techniques for using shade in summer and starting fall seedlings in the “dog days of summer,” as well as planning and planting enough in our fall garden for harvesting until spring.
Small Scale Turkey Farming
with Judd Culver • Saturday, 10:30 – 11:30 a.m. • Farmer Tent, Mountaintop
Turkey Farming – lessons learned
Confusion in the Edible Garden – What Most Gardeners Should Know
with Rosalind Creasy • Saturday, 10:30 – 11:30 a.m. • West Lawn Tent, Mountaintop
Plant breeders and nursery people know much about edible plants that seldom reaches the home gardener. Did you know that cilantro is a short day plant that needs cool weather? That’s why it always goes to flower when you plant it in the spring as the days get longer – instead plant it in the fall. Or, that those large heirloom beefsteak tomatoes have many ovaries and that’s why they get misshapen if they are not pollinated properly. How do you know which vegetables to grow in the cool seasons, and which to grow in the warm season? There’s a rule of thumb: If you eat the leaf, tuber, or flower bud, the vegetable prefers cool conditions. If you eat the fruit (ie. tomatoes and squash are botanical fruits) or the seeds, it needs warm conditions to produce well. Join Rosalind and learn much more about growing your edibles successfully.
NEW! Art of Living Panel
with Charlotte Moss • Saturday, 10:30 – 11:30 a.m. • Theater, Visitor Center
Jefferson brought both substance and style to the new nation, fostering a distinctly American sensibility. The man who wrote the Declaration of Independence also wrote that “there is not a sprig of grass that shoots uninteresting to me…” A truly global citizen, Jefferson was interested in ancient Roman architecture, modern Parisian buildings, European art, fossils, and the latest English scientific instruments. Francophile and founding “foodie,” his table was renowned. Join us for this special panel discussion, inspired by Jefferson’s taste, his appreciation for the arts, and his renowned hospitality. Celebrated Designer and Monticello Trustee, Charlotte Moss will moderate conversation between Suzanne Pollak and Lee Manigault (The Charleston Academy of Domestic Pursuits), Annie Vanderwarker (Fearless Flowers), Holly Shimizu (former Executive Director of the U.S. Botanic Garden), and Gabriele Rausse (“Father of Virginia Wine,” and Director of Gardens and Grounds at Monticello).
Cooking Demonstration in the Monticello Kitchen
with Chef Tyler Brown • Saturday, Special Time, 11 a.m. – 12:30 p.m. • Historic Monticello Kitchen
Executive Chef Tyler Brown, recently named one of Esquire Magazine’s Four New Chefs to watch, not only leads one of Nashville’s highly-praised restaurants but also spends most days working on the farm. Overseeing the Double H Farms garden and cattle ranch, located just 5 miles from the front door of The Hermitage, in addition to overseeing operations at the Capitol Grille, Chef/Farmer Brown uses sustainable farming practices to ensure everything comes out of the ground just as nature intended. At 11:00, learn how to make a traditional southern hoecake topped with garden-fresh varieties you can grow yourself.
Integrating Native Plants into Backyard Farms
with Cville Foodscapes, Lonnie Murray and Susan Stimart • Saturday, 12 – 1 p.m. • Farmer Tent, Mountaintop
C’ville Foodscapes, Lonnie Murray & Susan Stimart from the County on Native Plants Database with online demos. C’ville Foodscapes is a worker-owned edible landscaping cooperative that transforms lawns into beautiful, abundant, low-maintenance oases in and around Charlottesville, Virginia.
The Twenty-Five Dollar Victory Garden Challenge: Growing a Garden to Feed Your Family for $25 or Less
with Joe Lamp’l • Saturday, 12 – 1 p.m. • West Lawn Tent, Mountaintop
In this multi-media presentation, Joe Lamp’l takes you back to where it all began. The notion of creating an organic garden from scratch, sufficient to feed his family of four, all their veggie needs for an entire season. The challenge; spend less than $25 for the entire project. The catch; he had to do it as if he were a brand new gardener, with no tools and no contacts to help make it happen! Not only did he do it, there was money left over. Come see all the tricks and tips Joe pulled from his recycling bag of tricks in his efforts to make it happen and learn how any gardener at any level can do the same thing at home.
Botanical Photography of Robert Llewellyn
with Robert Llewellyn • Saturday, 12 – 1 p.m. • Theater, Visitor Center
Slide show of photographs from four botanical photography books by Robert Llewellyn.
Remarkable Trees of Virginia, Seeing Trees, Seeing Flowers, and Seeing Seedpods.
Fall & Winter Veggies: Zero Degree Gardening
with Ken Bezilla • Saturday, 12 – 1 p.m. • Garden Tent, Mountaintop
Gardens don’t have to end when frosts come in October. Expand your garden’s production, and feel happier about your winter trips to the grocery store! September’s the month for planting fall and winter greens, and there’s still time to get some root crops in too. Come and get info on how to grow a bountiful winter garden, how to keep your veggies alive through zero-degree nights, and how to enjoy good harvests all the way until April! Emphasis will be on low-tech production – floating row cover, mulch, a good thermometer, and an eye on the weather are all you need.
Napa Valley Tomatoes at The French Laundry
with Aaron Keefer • Saturday, 1:30 – 2:30 p.m. • West Lawn Tent, Mountaintop
The seminar will cover the different ways tomatoes are grown at The French Laundry including the farm’s methods for trellising, pruning, which tomato varieties to grow and their usage.
Marketing Boot Camp
with Bri Warner of CACVB, Sherri Smith of Monticello Artisan Trail, Dillon Franks of SBDC • Saturday, 1:30 – 2:30 p.m. • Farmer Tent, Mountaintop
The Marketing Boot Camp gives participants small group discussion opportunities with local marketing experts. The small groups will rotate so that everyone participating gets a chance to work with each speaker. Bri Warner will bring information about all the tourism resources and portals. Sherri Smith, Executive Director of the Artisan Center of Virginia will share all the resources available for agri-artisans under a local program called the Monticello Artisan Trail. Dillon Franks with the Small Business Development Center will address some of the approaches that help entrepreneurs pick the approach at a given stage of operation.
Trash to Treasure: Bioconversion of Organic “Wastes” to Resources
with Harvey Ussery • Saturday, 3 – 4 p.m. • West Lawn Tent, Mountaintop
Imitating nature’s own strategies, we can turn organic “wastes” into farm and homestead resources. Models include Growing Power’s conversion of Milwaukee’s “food residuals” into soil fertility for their greenhouses; or Vermont Compost’s use of chickens to help make compost while feeding from the heaps and producing thousands of dozens of eggs for additional income–entirely without purchased feeds. The bioconversion of organic trash to treasure goes far beyond Sir Albert Howard’s classic compost heap, and this talk will explore some of the possibilities at the home and farm scale.
Jefferson’s Agrarianism and the Future of the American Republic
with Clay Jenkinson • Saturday, 3 – 4 p.m. • Theater, Visitor Center
It is fashionable these days to dismiss Jefferson’s intense commitment to an agrarian republic as anachronistic and somehow peripheral to his larger vision of America. But for Jefferson the very heart and guarantee of American republicanism was with those “who labour in the earth.” Clay Jenkinson will examine Jefferson’s Vergilian love affair with small farmers, and attempt to place it in Jefferson’s imagining of the American Dream. He will also examine the recent resurgence of interest in the organic and the agrarian in light of Jefferson’s vision of America.
Propagating Fruit Trees
with Alexis Zeigler • Saturday, 3 – 4 p.m. • Garden Tent, Mountaintop
The workshop will be an overview of the methods necessary to propagate any fruit tree using inexpensive home techniques, including growing from seed, layering, rooting cuttings, and grafting. Using these methods, anyone can make their own productive, chemical-free orchard with little money. Want your own home grown fruit and nuts? Learn how to build your own orchard from scratch!
Farming of the Future Panel Discussion
with Brian Walden of Steadfast Farm, Dawn Story of Farmstead Ferments, Hillary Lewis of LUMI Juice • Saturday, 3 – 4 p.m. • Farmer Tent, Mountaintop
This facilitated panel covers the future directions of small farms, trends in the value-added product markets, and new food processing technology driving demand for organic farming.
Cooking Demonstration in the Monticello Kitchen
with Chef Tyler Brown • Saturday, Special Time, 3:30 – 5 p.m. • Historic Monticello Kitchen
Executive Chef Tyler Brown, recently named one of Esquire Magazine’s Four New Chefs to watch, not only leads one of Nashville’s highly-praised restaurants but also spends most days working on the farm. Overseeing the Double H Farms garden and cattle ranch, located just 5 miles from the front door of The Hermitage, in addition to overseeing operations at the Capitol Grille, Chef/Farmer Brown uses sustainable farming practices to ensure everything comes out of the ground just as nature intended. At 3:30, enjoy the chef’s modern take on a colonial-era cocktail favorite, the Shrub!
The Joy of Propagation, aka Everything You Wanted to Know About Plant Propagation, But Were Afraid To Ask
with Barry Glick • Saturday, 4:30 – 5:30 p.m. • West Lawn Tent, Mountaintop
This one hour demonstration is a condensation and distillation of Barry Glick’s all day, hands on Propagation Workshop. In the seminar, every imaginable aspect of plant propagation is covered from plant pollination, hybridization, seed collection and sowing to tissue culture. Subjects also include rhizome division, air layering, branch layering, root division, root cuttings, stem cuttings, use of hormones, mist propagation and much more. Each participant receives a seed collection bag and a 4 page handout. All the materials used in the class are given to the participants.
Landscapes You Can Eat!
with Ben Kessler • Saturday, 4:30 – 5:30 p.m. • Garden Tent, Mountaintop
Learn how to transform your lawn into a vibrant, productive, low-maintenance landscape that not only looks good, but tastes good too. This workshop covers the benefits of edible landscaping (for both humans and the planet), our favorite fruit cultivars for central Virginia, as well as tips to help you get started.