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Event
Dirt Talk: Downy Mildew
Join us for our next Dirt Talk Farmer-to-Farmer networking and learning event on April 13th, 2022 at 6pm. We will be joined by Laurel Moulton, WSU Regional Small Farms Pest Specialist, and Scott Chichester, owner of Chis Farm in Sequim, WA. They will be sharing helpful identification and management information for farmers in our region on Downy Mildew. Scott will dive more in depth into downy mildew on basil and spinach in a greenhouse/high tunnel situation.
Presenters will then lead an interactive discussion with participants on what problems they are seeing in their own fields and management techniques they can employ.
About our Farm Presenter Scott Chichester:
Scott has been farming organically in the Dungeness Valley for over 20 years now, including many formative years at Nashs Organic Produce. After a brief detour North of the border to help get Fiore Farms off the ground, he returned to the area, starting his own business and lending a hand to Red Dog Farm in Chimacum. The next four years he split his time between teaching Agricultural Science and Biology at Sequim High School and running Chis Farm.
He now works full time at Chis Farm, focused on growing healthy, delicious food for the local community. When he isnt farming, it is likely he is riding a bike or walking a dog.
What is Dirt Talk?
Dirt Talk is hosted by WSU Regional Small Farms in conjunction with a local farmer willing to share their expertise in a given topic. Events are held in a supportive yet informal atmosphere, that allows participants to share, exchange perspectives, and learn from each other without pressure.
Events are open to all new and current farmers!
WSU Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local WSU Extension office. Reasonable accommodations will be made for persons with disabilities and special needs who contact Jess Sappington (345 6th St. Suite 550, Bremerton WA / jess.sappington@wsu.edu / 360- 228-7308) at least two weeks prior to the event.
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