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Monday, September 14, 2015

Basics of Tractor Safety, Operation and Maintenance: Full Day Workshop

Time: 8:30 a.m. to 4:30 p.m.
Location: Hutchins Farm, Concord MA
Description: At Hutchins Farm, you’ll learn how a tractor engine works and the importance of safety. Hands-on activities focus on regular tractor maintenance checks and tasks. Please register by September 7. $50. Financial assistance available. Click here for more information and to register for the Hutchins Farm workshop. Click here for more information and to register.

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Wednesday, September 16, 2015

Food Service Business: Challenges and Opportunities

Time: 5:00 p.m. to 6:30 p.m.
Location: Ctr. for Ag. Economy, Hardwick
Description: CAE/SBDC Workshop Series

For more information: Contact Daniel Keeney
Daniel@hardwickagriculture.org or 802-462-5362 or visit www.vtsbdc.org to register

Free and Open to the Public

This event is posted by UVM for informational purposes only. If you need disability related accommodations to attend this program, please contact Daniel Kenney at 802-462-5362.

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Thursday, September 17, 2015

Basics of Tractor Safety, Operation and Maintenance: Full Day Workshop

Time: 8:30 a.m. to 4:30 p.m.
Location: Brattleboro, VT
Description: You’ll learn how a tractor engine works and the importance of safety. Hands-on activities focus on essential tractor maintenance checks and tasks. Please register by September 10. $50. Financial assistance available. Click here for more information and to register.

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Saturday, September 19, 2015

Sen. Leahy's Annual women's Economic Opportunity Conference

Time: 8:00 a.m. to 9:00 a.m.
Location: VTC, Randolph Center, VT
Description: Save the Date Notice: Senator Leahy's 19th Annual Women's Economic Opportunity Conference (WEOC) Saturday, September 19th at Vermont Technical College in Randolph Center

Every year this free conference draws of women from throughout Vermont to take part in a full day of workshops and to hear inspiring speakers share stories of challenge and success. There is no charge for registration, lunch or pre-arranged child care. More details will soon follow, including announcement of the keynote speaker and registration link. For now, hold that fall Saturday aside and visit the Senator’s website to see offerings from last year's conference and to learn more about the WEOC tradition.

This event is posted by UVM as informational only. If you need disability related accommodations contact WEOC.

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Monday, September 21, 2015

Irrigation, Pasture Renovation, and Cow Health

Time: 10:30 a.m. to 2:30 p.m.
Description: Stony Pond Farm, 336 Emch Drive, Enosburg Falls, VT 05450

COST: $20 per person, includes lunch from the NOFA-VT Pizza Oven

Join UVM Extension Northwest Crops and Soils Program (NWCS) and Northeast Organic Farming Association of Vermont (NOFA-VT) for an event in their Summer Organic Dairy Series. Knowing strategies for dealing with challenges, such as cow health complications, implementing irrigation, and improving soil quality, can improve farm profitability and ease the stress of management. In addition to talking to the Webb’s , we will be joined by a trained veterinarian to discuss tools for identifying and treating common metabolic diseases such as milk fever, ketosis, and grass tetany.

CONTACT: Please register online by September 11 at www.nofavt.org/ows (Visa or Mastercard accepted). Or you can download, complete and return form from above website to: NOFA-Vermont (NOFA-VT), PO Box 697, Richmond, VT 05477 or call 802-434-4122. Please make checks payable: NOFA-VT Write ‘On-Farm Workshop Series’ in Memo Field.

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Tuesday, September 22, 2015

Getting a Vegetable Farm Off the Ground

Time: 5:00 p.m. to 7:00 p.m.
Description: Flywheel Farm, 588 VT-14, Woodbury, VT, 05681

COST: $20 NOFA & VVBGA members, $30 non-members

Join Ansel Ploog and Justin Cote of Flywheel Farm as they discuss how they started their farm. Topics of discussion will include how they found land and start-up capital, equipment and tools needed and basic materials that they have found invaluable. They will also address scaling and skilling up.

CONTACT: Rachel Fussell at rachel@nofavt.org or (802) 434-4122 ext. 28

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Saturday, September 26, 2015

Niche Marketing Matters: For Vegetable Farmers (NOFA-NY)

Time: 10:30 a.m. to 2:30 p.m.
Description: Kent Family Growers, 1301 County Route 31, Lisbon, NY 13658

COST: $15/person or $25/2 or more people per farm. Includes a light lunch (and pre-registration is required in order to have a lunch!)

Yes, you can grow zucchini in July, but can you sell enough to sustain your farm’s bottom line? Join NOFA-NY to learn alternative strategies for vegetable production that could lead you to a more stable cash flow for the farm, and learn to think through the costs and benefits of different crops and enterprises that you’re interested in growing. Farmers Dan and Megan Kent have built up their winter income with a winter CSA, through implementing a few key production and storage strategies, and investing in a commercial processing kitchen. Talk with these growers and others about your goals, figure out what makes for a practical risk to diversify your farm income stream, and how to shift those ideas into a real plan.

CONTACT: Register online at www.cvent.com/d/0rqccd, or contact Stephanie at 585-271-1979 ext. 509. Pre-registrations closes at 4pm on 9/24/2015.

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Wednesday, September 30, 2015

Fall Feed Inventory and Land Improvements

Time: 10:30 a.m. to 2:30 p.m.
Description: McKnight Farm, 440 Snow Hill Road, E. Montpelier, VT 05651

COST: $20 per person, includes lunch from the NOFA-VT Pizza Oven

Join UVM Extension Northwest Crops and Soils Program (NWCS) and Northeast Organic Farming Association of Vermont (NOFA-VT) for an event in their Summer Organic Dairy Series. Farmers who take careful inventory of their stored forages can plan ahead for optimal nutrition through the winter as well as avoiding shortcomings in feed quality and milk production. Join us at McKnight Farm to discuss strategies for evaluating feed stock needs and action plans. Additional topics will include grazing, land improvements including tillage, establishing new seedings, 'new' species, and managing soil fertility.

CONTACT: Please register online by September 20 at www.nofavt.org/ows (Visa or Mastercard accepted). Or you can download, complete and return form from above website to: NOFA-Vermont (NOFA-VT), PO Box 697, Richmond, VT 05477 or call 802-434-4122. Please make checks payable: NOFA-VT Write ‘On-Farm Workshop Series’ in Memo Field.

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Tuesday, October 6, 2015

Farmstead & Artisan Cheeses: From Concept to Commerce

Time: 9:00 a.m. to 10:00 a.m.
Description: Vermont Technical College - Agriculture Institute, 1 Main St., Randolph Center, VT, 05061

COST: $125

Artisan cheesemaking is a great fit for sustainable farming. As a value-added component of a sustainable farming plan, cheesemaking can be another step in the holistic cycle of land to food. Today, the United States has nearly 1,000 artisan cheesemakers, with more starting up each year. However, the path to success in is not always easy, in part due to the multiple factors involved in making good quality cheeses as well as the current competitive market.

CONTACT: More information at www.vtc.edu/farmstead-and-artisan-cheeses-concept-commerce, or contact Rachel ARsenault at rarsenault@vtc.edu, or 802-728-1677

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Wednesday, October 7, 2015

Essential Principles & Practices of Cheesemaking

Time: 9:00 a.m. to 4:00 p.m.
Description: Vermont Technical College - Agriculture Institute, 1 Main St., Randolph Center, VT, 05061

COST: $1,000

This five-day course is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive course, participants will learn the fundamentals of cheesemaking, quality control practices, and useful considerations in starting a small-scale cheesemaking business. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheesemaking milk. The second part describes the principles of cheesemaking and the different families of cheese and also includes comprehensive hands-on demonstrations in making three different cheese styles: a fresh acid-coagulated soft cheese, a bloomy rind variety, and a semi-hard cheese. The last section of the program focuses on how to monitor and control the fundamental factors driving the quality of the product. This course is taught by Dr. Montserrat Almena-Aliste, Rick Woods of Farmstead Cheese, and Linda Dimmick of Neighborly Farms. All cheesemaking exercises will be completed at Neighborly Farms.

CONTACT: See the VTC website for details at www.vtc.edu/essential-principles-and-practices-cheesemaking, or contact Rachel Arsenault at rarsenault@vtc.edu or 802-728-1677

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Thursday, October 8, 2015

Essential Principles & Practices of Cheesemaking

Time: 9:00 a.m. to 4:00 p.m.
Description: Vermont Technical College - Agriculture Institute, 1 Main St., Randolph Center, VT, 05061

COST: $1,000

(Please see details with 10/7/15 event.)

CONTACT: See the VTC website for details at www.vtc.edu/essential-principles-and-practices-cheesemaking, or contact Rachel Arsenault at rarsenault@vtc.edu or 802-728-1677

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Practical Soil Science for Farmers Part 1: Soil Nutrient Mgmt.

Time: 10:00 a.m. to 3:30 p.m.
Description: Vermont Technical College, Langevin House 593 Furnace St., Randolph, VT

COST: $50/workshop for NOFA-VT members, $60 for non-members. Lunch included

New requirements about nutrient management based on the proposed water quality bill place new attention on soil fertility management. Dive into soil science to gain a better understanding of soil test results from pH to micronutrients, select and calculate amendments while keeping an eye on cost, source, timing and yield benefits. Bring your soil test results.

CONTACT: Rachel Fussell at rachel@nofavt.org or (802) 434-4122. Or register online at nofavt.org/fallworkshops/registration.

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Friday, October 9, 2015

Essential Principles & Practices of Cheesemaking

Time: 9:00 a.m. to 4:00 p.m.
Description: Vermont Technical College - Agriculture Institute, 1 Main St., Randolph Center, VT, 05061

COST: $1,000

(Please see details with 10/7/15 event.)

CONTACT: See the VTC website for details at www.vtc.edu/essential-principles-and-practices-cheesemaking, or contact Rachel Arsenault at rarsenault@vtc.edu or 802-728-1677

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Field Trip: UNH Organic Dairy Research Facility & Tuckaway Farm

Time: 10:30 a.m. to 2:30 p.m.
Description: Harrison Homegrown, 8180 VT Route 22A, Addison, VT and and Mike Eastman, Mike's Farm, 435 Town House Road, Addison, VT

COST: $20 per person, includes lunch from the NOFA-VT Pizza Oven

Join UVM Extension Northwest Crops and Soils Program (NWCS) and Northeast Organic Farming Association of Vermont (NOFA-VT) for an event in their Summer Organic Dairy Series. Join a tour tour of the first certified organic university research dairy in the U.S. with a focus on 1) the facilities (bedded pack, milking parlor, composting facility and wood shaving mill) and 2) updates in animal science research. After the tour, we will visit Tuckaway Farm, run by Dorn Cox, for a field walk.

CONTACT: Please register online by September 30 at www.nofavt.org/ows (Visa or Mastercard accepted). Or you can download, complete and return form from above website to: NOFA-Vermont (NOFA-VT), PO Box 697, Richmond, VT 05477 or call 802-434-4122. Please make checks payable: NOFA-VT Write ‘On-Farm Workshop Series’ in Memo Field.

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Saturday, October 10, 2015

Essential Principles & Practices of Cheesemaking

Time: 9:00 a.m. to 4:00 p.m.
Description: Vermont Technical College - Agriculture Institute, 1 Main St., Randolph Center, VT, 05061

COST: $1,000

(Please see details with 10/7/15 event.)

CONTACT: See the VTC website for details at www.vtc.edu/essential-principles-and-practices-cheesemaking, or contact Rachel Arsenault at rarsenault@vtc.edu or 802-728-1677

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Sunday, October 11, 2015

Essential Principles & Practices of Cheesemaking

Time: 9:00 a.m. to 4:00 p.m.
Description: Vermont Technical College - Agriculture Institute, 1 Main St., Randolph Center, VT, 05061

COST: $1,000

(Please see details with 10/7/15 event.)

CONTACT: See the VTC website for details at www.vtc.edu/essential-principles-and-practices-cheesemaking, or contact Rachel Arsenault at rarsenault@vtc.edu or 802-728-1677

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Tuesday, October 13, 2015

Basics of Tractor Safety, Operation and Driving

Time: 8:30 a.m. to 4:30 p.m.
Location: Green Mountain College, Poultney, VT
Description: This workshop at the Green Mountain College farm will feature hands-on activities including practice driving and hitching implements. You’ll learn the fundamentals of safe tractor operation for beginning operators, and how tractors and PTOs work. Please register by October 6. Click here for details and registration for the Green Mountain College Workshop.

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