University of Vermont

Cultivating Healthy Communities

Food & Nutrition Programs

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Extension Programs



Monday, June 10, 2013

Growing Places registration deadline

Time: 8:00 a.m. to 5:00 p.m.
Location: Vital Communities, WRJ, VT
Description: The Vermont New Farmer Project class Growing Places is being offered at the Vital Communities office in White River Junction beginning June 24. The class is for aspiring farmers and food entrepreneurs who want to learn more about the ins and outs of starting a farm business. Registration deadline is Monday, June 10.

See calendar listing on June 24, 2013 for further information.

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Mob Grazing Workshop with Ian Mitchell-Innes

Time: 9:00 a.m. to 4:30 p.m.
Description: Location: Larson Farm, Wells, VT

COST: $50, including lunch

Have you heard about mob grazing and are trying to figure out whether it’s right for you? Would you like to increase organic matter, stocking rate and forage production? South African rancher Ian Mitchell-Innes is an internationally recognized leader in mob grazing, and is making a rare appearance in Vermont for one day. Dairy and beef farmer hosts Rich and Cynthia Larson attended a three-day workshop in 2012 and have been implementing what they’ve learned, calling the workshop “life changing”. Mixing pictures, presentation and on-farm walking discussion, we hope you’ll join us for this special opportunity.

Lunch will be provided by the NOFA pizza oven, featuring local products from the Larson Farm and others. This program has been made possible through the generous support of a SARE PDP-funded project focused on holistic planned grazing.

CONTACT: Jenn Colby, UVM Center for Sustainable Agriculture jcolby@uvm.edu (802) 656-0858. Register online at: vtianmobgrazing.eventbrite.com/

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Tuesday, June 11, 2013

Food Safety Regulations, Including Canned Food Regulations

Time: 10:00 a.m. to 12:00 p.m.
Location: Rutland
Description: RAFFL conference room (3rd floor), 67 Merchants Row, Rutland

$10/participant. Includes course materials and light refreshments

Register online by June 9 at foodregsr.eventbrite.com

Who should attend? People interested in selling food products in any venue

This workshop will provide information to help small-scale food processors understand how to meet current Federal (FDA and USDA) and State of Vermont food regulations, as well as some information on the proposed FDA Food Safety Modernization Act rules. This workshop will also help clarify state and FDA regulations regarding low acid, acidified, and high acid foods; explain the process of getting a scheduled

www.uvm.edu/extension/food/classes/food_regs_workshop_june2013.pdf

For more information, please contact Londa Nwadike at londa.nwadike@uvm.edu or 802 223 2389.

To request a disability-related accommodation to participate in this program, please contact Rose Crossley at UVM Extension (802-223-2389, or 866-860-1382) by May 21, 2013 so we may assist you.

NOTE that a separate workshop on HACCP will be held on the same day and location from 1-4 PM. You are welcome to attend one or both workshops, but please register for each separately. You can bring a brown bag lunch to eat between the sessions if you wish.

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HACCP for Food Processors

Time: 1:00 p.m. to 4:00 p.m.
Location: Rutland
Description: Location: RAFFL conference room (3rd floor), 67 Merchants Row, Rutland

Registration fee: $15/ participant. Includes course materials and light refreshments

Who should attend? People interested in selling food products that may require or may benefit from a HACCP plan.

This workshop will provide an introduction to HACCP, including information on prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures.

www.uvm.edu/extension/food/classes/haccp_workshop_june2013.pdf

Register online by June 9 at haccprutland.eventbrite.com

Questions: For more information on the course, please contact Londa Nwadike at londa.nwadike@uvm.edu or 802 223 2389.

To request a disability-related accommodation to participate in this program, please contact Rose Crossley at UVM Extension (802-223-2389, or 866-860-1382) by May 21, 2013 so we may assist you.

NOTE that a separate workshop on food safety regulations will be held on the same day and location from 10 AM- noon. You are welcome to attend one or both workshops, but please register for each separately. You can bring a brown bag lunch to eat between the sessions if you wish.

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Thursday, June 13, 2013

Value-Added Food Safety 101 for Produce Growers

Time: 6:00 p.m. to 8:30 p.m.
Description: Location: Vermont Food Venture Center, 140 Junction Road, Hardwick, VT

COST: $5/ participant, Free to Members of CAE/VFVC

Do you do value-added processing on your farm? Are you wondering what you should be doing in terms of food safety, or how the Food Safety Modernization Act (FSMA) might affect you?

While we are still a long way from the Food Safety Modernization Act being implemented, some farms that do light processing or buy-in product from other farms will need to write a Preventative Controls Plan (Hazard Analysis and Critical Risk Plan-HACRP), and make some infrastructure changes in order to comply with the Act. In addition, buyers may require value-added products to have a Hazard Analysis and Critical Control Points (HACCP) plan or other food safety plan. This two and a half hour workshop will be an introductory overview to basic information on the Food Safety Modernization Act and Vermont food safety regulations for produce growers who do on-farm value-added processing. There will be many handouts with detailed information about each of the issues covered.

CONTACT: Please call 802-472-5362 for more information or to register: www.eventbrite.com/event/6770786605 To request a disability-related accommodation to participate in this program, please let Rose Crossley in UVM Extension (802-223-2389) know by June 6, 2013 so we may assist you.

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Monday, June 24, 2013

Growing Places

Time: 5:30 p.m. to 9:30 p.m.
Location: White River Jct, VT
Description: This four session course introduces new and aspiring farmers to important topics, resources and services integral to getting their farm started off right. Participants will learn about the cornerstones of farm business development—goal setting and decision making, accessing capital and financial management, exploring markets, and learning about the resources and services available to support beginning farmers.

The in-person classes are scheduled for Monday evenings from 5:30 to 8:30 p.m., beginning June 24. The course fee is $100 if received by May 31, and then $135 until June 10. Course information and online registration can be found at www.uvm.edu/newfarmer. Click on "Classes" then "Growing Places." For questions and additional information, email newfarmer@uvm.edu. Offered by the UVM Extension New Farmer Project in collaboration with Vital Communities and co-sponsored by the Women's Ag Network.

To request a disability-related accommodation to participate, contact Jessie Schmidt at (802) 223-2389, ext. 203, or (866) 860-1382 (toll-free in Vermont) by June 10, 2013. Financial assistance is available for qualified applicants.

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Wednesday, June 26, 2013

HACCP for Meat and Poultry Processors

Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: Detail to come. Please check back!

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Thursday, June 27, 2013

HACCP for Meat and Poultry Processors

Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: Detail to come. Please check back!

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Friday, June 28, 2013

HACCP for Meat and Poultry Processors

Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: Detail to come. Please check back!

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