Conference Schedule

8:30 – 9:00 a.m. Buckman Hall

Registration in Buckman Hall lobby

Tabling/Vendor Expo on first and second floor of Buckman Hall

Breakfast provided by Dave’s Bagels

9:00 – 10:45 a.m. Spain Auditorium, Buckman Hall

Welcome and Keynote Address by Ellen Polishuk

Welcome: Dr. Emily Holmes, Christian Brothers University

Moderator: Brandon Pugh, Delta Sol Farm

Title: State of the Onion Address: Where are we in sustainable agriculture in 2019?

11:00 a.m. – 12:15 p.m. Concurrent Panel Sessions

Farm Track (Spain Auditorium)

Moderator: Josephine Alexander, Tubby Creek Farm

Title: “Finding Balance: Can you have a profitable farm business without it taking over your life?”

Panelists: Debra Lockard, Lockard’s Produce; Amanda Reed, Native Son Farm; Dennis O’Bryan, One Wheel Market Garden; Matthew Robinson, The Produce Tribe

Description of session:

When I started my farming operation it took everything I had: money, time, energy and passion. I worked crazy hours and made all kinds of sacrifices.  But no one can work like that forever. Long term sustainability demands some sort of balance between the needs of the farm and the needs of the farmer as a complete person.  Hear from several local growers about how they work towards achieving farm-life balance.

Education/Research Track (Buckman 103)

Moderator: Dr. Mary Campbell, Christian Brothers University

Title: “Experiential Learning in the Memphis Food System: Current Research with Children and Veterans”

Speakers: Kaylee Burgan, Applied Medical Anthropology, The University of Memphis; Nichole Reed, Clinical Dietitian, Le Bonheur Children’s Hospital 

Description of session:

These two presentations each address food access disparities in vulnerable populations: children experiencing diet-related health problems and veterans experiencing homelessness. Both populations face barriers to accessing healthy foods, albeit in different ways. The speakers in this session each explore recent initiatives in Memphis that bring these populations into contact with real food through culinary education and participation in urban agriculture.

Community Track (Buckman 101)

Moderator: Theo Davies, Green Leaf Learning Farm

Title: “Urban Homesteading: One Model of Food Sovereignty”

Panelists: Mike Minnis, Landmark Farmers Market; Mike Larrivee, The Compost Fairy; Miles Tamboli, Tamboli Produce Company

Description of session:

There’s nothing quite like going out into the front yard, shaking a tree branch, and watching a dozen sunkissed peaches fall off. The taste is truly a wonder. Experiencing how delicious it tastes is enhanced knowing you had a hand in growing it at home. Homesteading allows ordinary city-dwellers to grow, preserve, and consume fruits, vegetables, eggs, and animals in a small but productive space, year round. But more than that, it reinforces an individual’s right to food sovereignty, the ideal that we should have a choice in when, where, how, and by whom our food is produced and consumed. Hear how you can transform a small space at home into your very own farm and begin making your own food choices.

12:30 – 1:30 p.m. Lunch in Montesi Room, Buckman Hall

Lunch provided by Eny’s Tamales and Caritas Village (Montesi)

Tabling/Vendor Expo (Buckman Hallways)

Interactive research presentations (Montesi):

Title: “‘Just Food?’ Is there just food in the South? Is there more to food than just what’s on our plates?”

Presenters: Amanda Lane and Merit Pinker; Bridget Blair and Anu Iyer; Hannah McCarty and Jon Kowalik; Aileen Qin and Allie Swanson; Dariane Pedines and Gustavo Mireles (Rhodes College)

Description of session:

In Fall of 2018, students from Spelman College and Rhodes College came together to explore the question, what does food justice in the South look like, sound like, taste like, feel like? Through readings, guest speakers, in-person experiences in Memphis, and their own lived experiences, students explored: a) how to theorize, research, and address food inequalities across time and space; b) how to build food movements within and across lines of difference; and c) how different forms of inequality intersect in the lives of Memphis and Atlanta residents. What you see in these presentations is the culmination of the deep dive of student learning. Students volunteered with organizations or businesses, interviewed food justice advocates, and created visual representations of what they learned.

1:45 – 3:00 p.m. Concurrent Panel Sessions

Farm Track (Spain auditorium)

Moderator: Brandon Pugh, Delta Sol Farm

Title: “Lean Farming: Theory and Techniques”

Speaker: Ellen Polishuk, Farm Consultant

Description of session:

What’s all the Buzz about Lean? Sure, increasing profitability is gained through upping efficiency. But, what does that actually look like on a farm? Come and learn about getting more produce with less work by implementing various tools and techniques including those gleaned from lean farm principles. Topics covered will include: planfulness, organization and decluttering, work flow, recognizing and reducing waste, and maximizing labor input.

Education Track (Buckman 103)

Moderator: Mary Riddle, Hutchison School

Title: “Youth + Food + Empowerment”

Panelists: Elizabeth Bradford, Big Green; Jimisha McMorris, Newberry Elementary; Ryan Betz, Delta EATS; Kenya Ghanor and Maeterica Westbrook, Girls, Inc.; Ben Townsend, Shelby County Schools Farm to School

Description of session:

The food system is not just, and access is not equitable. Increasingly, organizations in the Mid-South and Mississippi Delta have developed programming that empowers youth to experience growing their own food and to understand the impact food access has on their communities. This panel will educate you on the work of newer organizations working with youth in the Mid-South and Delta, and connect you directly with stakeholders carrying out this work in schools and in their communities.

Community Track (Buckman 101) 

Moderator: Stacey Greenberg, Edible Memphis

Title: “Eating Local in Memphis” (sponsored by Edible Memphis)

Panelists: Peyton Parvey, Winchester Farm; Phillip Dewayne, Private Chef; Jimmy Gentry, P.O. Press; Dave Krog, Dory Restaurant; Kevin Krueger, St. Jude; Kelvin Neely, Memphis Tilth

Description of session:

Sourcing from local farms can be a challenge of cost, supply and demand, and among other things, seasonality. The Eating Local in Memphis panel will focus on the relationships restaurants, chefs, food hubs, and institutions have developed with local sustainable farmers in and around Memphis. This session will highlight best practices, the economic and social importance of sourcing from local farms, and why more restaurants and institutions in Memphis should start sourcing locally.

3:00 – 4:00 p.m. Montesi Room, Buckman Hall

Networking reception over coffee or tea with cupcakes provided by Muddy’s Bake Shop