February 4th through the 6th is the 2016 Missouri Organic Association Annual Conference, University Plaza Hotel and Conference Center, Springfield MO. Those attending will be from Missouri, Iowa, Illinois, Arkansas, Oklahoma, Kentucky, Tennessee and Kansas.
The topics will include: Grain production, Livestock production, Commercial Vegetable production, High-tunnel small fruits and vegetable production, Sustainable living skills, Culinary and medicinal plants, and a whole lot more!
The “Top Chef competition”, featuring 6 of the premier chefs from St. Louis, Kansas City, Springfield, and Columbia, scheduled for Friday, February the 5th, is by now a tradition of the MOA Conference.
One of the surprises prepared for this year is the “Consumer Health Education Seminary”, scheduled for Saturday, February 6th and open to the general public. The discussion will focus on organic foods and their connection to a healthy diet and balanced nutrition. The session will be presented by dietitians and medical physicians and will include definitions and discussion regarding “health food terminology”. Our guests will learn about the difference between organic, non-GMO, natural foods, free range, cage free, etc.
I will be one of the speakers on Thursday, February 4th. My topic will be “Making a Seed Saving Garden” from 11 am to 12 pm.
This will be my third year attending this incredible conference. This is a well organized conference including friendly vendors and volunteers, relevant topics of the day, organic meals as well as a beautiful conference center and hotel with free parking.
Hope to see you there!!
Papa
