Join us for an exciting day of presentations featuring current science-based research and information on supporting pollinators in managed landscapes.
This program is designed for growers and other green industry professionals, landscape service providers, landscape architects and designers, town commissions, municipalities, schools, and homeowners. Learn how native plants support pollinator health throughout the year!
- Bee The Future, Grai St. Clair Rice, Bee Joy
- Plants for Instant Pollinator Habitat, Nancy DuBrule-Clemente, Founder, Natureworks Garden Center
- How to Collect and Sow Native Plant Seeds, Sarah Michehl, Community Ecologist, The Land Conservancy of McHenry County
- Monarch Butterfly Biology, Ecology, and Conservation Needs, Kelsey Fisher, Ph.D., Connecticut Agricultural Experiment Station
- All Decked Out: Great New Native Cultivars, Mark Brand, Ph.D., Professor, University of Connecticut
Early: $65.00, by Thursday, October 6, 2023
Regular: $75.00, after October 6, 2023
Matriculated Students: $25.00 with valid school ID
Registration fee includes:
Lunch & Parking
Admission to sessions
Pesticide recertification credits - 5 credits (PA, 1A, 3A, 3B, 3D, 6, 7F)
Please note that registration is nonrefundable.
TO PAY BY CHECK: download the mail-in registration form or email Alyssa.Siegel-Miles@uconn.edu
If you require an accommodation to participate fully in this event (e.g., you require a sign language interpreter, handicap accessible seating, etc.), please email firstname.lastname@example.org or email@example.com and a staff member will contact you. Requests must be received at least 5 business days in advance.
Questions about registration? Need a PO #?
Contact: Alyssa Siegel-Miles, Alyssa.Siegel-Miles@uconn.edu
Food Allergy Disclaimer
The University of Connecticut Department of Dining Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies. In addition, we label items with possible allergen-containing ingredients; however, there is always a risk of contamination. There is also a possibility that manufacturers of the commercial foods we use could change the formulation or substitute at any time, without notice. For items labeled gluten-friendly, the manufacturer ingredient labels have been reviewed and some do not contain a certified gluten-free seal. Customers concerned with food allergies need to be aware of this risk. Dining Services also operates its own bakery. Our bakery is not a nut-free bakery. We cannot guarantee the absence of cross-contamination with our baked goods. The University of Connecticut Department of Dining Services will not assume any liability for adverse reactions to foods consumed or items one may come in contact with while eating at any University establishments. Guests with food allergies are encouraged to contact their conference coordinator at 860-486-9030 for additional information and/or support. You can also visit the dietary restrictions information page.
NOTICE TO CUSTOMERS – Because a food manufacturer may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional values, allergens, or ingredients of each food item. We label all stated allergens by the manufacturer – please keep in mind that some of these ingredients may have been made in facilities that contain other allergens.