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Friday, March 22, 2013

Farm Finance Office Hour - UVM Extension

Time: 12:00 a.m. to 1:00 a.m.
Location: Various Locations
Description: Now is a great time to update your financials. “Farm Finance Office Hour” is a time to sit down with a UVM Extension Farm Business Management specialist, one-on-one, to work on the financial planning, critical to your farm’s success. Meetings last an hour to an hour and a half and are focused on developing balance sheets, cash budgets or completing financial analysis.

Middlebury – March 22 - 8-5pm
Bennington – April 4 - 9-4pm
Rutland – April 11 - 10-4pm
Middlebury – Apirl 18 - 10-4pm
Colchester – April 25 - 10-4pm
There is a $15 registration fee.
Call now to schedule an appointment with Christi Sherlock 802-223-2389
To request a disability-related accommodation to participate in this program, please contact Christi Sherlock at 802-223-2389 a week prior to meeting date so we may assist you.

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New England Meat Conference and Meat Ball!

Time: 8:00 a.m. to 4:00 p.m.
Location: Concord, NH
Description: The goal of the New England Meat Conference is to enhance the production, processing, and marketing of sustainable, nutritious, humanely-raised, and delicious meat from New England farms by providing educational and networking opportunities for meat producers, processors, and consumers. Location: Grappone Conference Center, 70 Constitution Avenue, Concord, NH 03301. For more information: www.newenglandmeatconference.org/home.html

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Deadline- Selling Meat From Your Farm: The Regulations

Time: 9:00 a.m. to 12:00 p.m.
Location: Morrisville, VT
Description: ~~~ Wednesday, March 27th, 2013 at the Stone Grill Banquet Hall in Morrisville from 9a.m. to Noon ~~~

Vermont leads the nation in direct sales of local and specialty foods production on a per capita basis. Selling value-added or processed foods can be very rewarding, but it also requires a great deal of planning and attention to the rules and regulations.

Want to take advantage of the increasing opportunities to sell meats locally and nationally? Come join the Lamoille County USDA Service Center for a FREE workshop about producing, processing, and selling your farm raised meats. Michael Mitchell from the Vermont Department of Agriculture Meat Inspection Division will be the guest speaker.

*** Please RSVP by Friday, March 22nd.

* Information will be available for NRCS, FSA, and District programs.

Lamoille County USDA
109 Professional Dr, Suite 2
Morrisville, VT 05661

Phone: (802) 888-4935
FSA - Heather Mateja x111, Ashley Beaudoin x100
NRCS - Nancy Allen x115
LCCD - Kim Komer x113, Carrie Riker x117

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Listen Sessions with VT Agency of Agriculture

Time: 2:00 p.m. to 4:00 p.m.
Location: Various Locations
Description: Do you have an idea that could improve the bottom line of farms in Vermont? Is there something you think the state should or should not be doing to help farmers? Here is you opportunity to discuss your ideas and concerns with Chuck Ross, the Vermont Secretary of Agriculture. He will be holding a series of listening sessions throughout the state to hear and discuss what’s on the mind of farmers. Each session will include a brief presentation on the agricultural sectors recovery from Tropical Storm Irene and steps we can each take to be better prepared for the next event. After the presentation, the floor will be opened up for a question and answer session about how the state and specifically the Agency of Agriculture can address the issues facing farms today. The sessions will be held from 2:00 to 4:00 in the afternoon at the following locations:
Vergennes: Friday, February 22nd at the Vergennes Opera House
Poultney: Thursday, February 28th at Green Mountain College, Withy Hall
Morrisville: Friday, March 8th at the Morristown Town Offices
Randolph: Wednesday, March 20th at Vermont Technical College Red Schoolhouse
Springfield: Friday, March 22nd at the state office building conference room

If you would like more information or directions to a specific site please contact Ken Hafner, Agricultural Recovery Specialist, at 802 272 0822or via email at ken.hafner@state.vt.us .

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Sunday, March 24, 2013

Cultured Dairy Products and Cheese at Home

Time: 8:00 a.m. to 4:00 p.m.
Location: Cummington, MA
Description:
Cummington Community House , Cummington, MA
$65 NOFA members; $70 non-members

Participants will learn to select the right quality milk, discern what kinds of milk are appropriate for each type of cheese, and choose what kind of bacteria to use as a starter. Workshops cover as many cheeses as possible during each period. Participants in Making Soft Cheeses will be given samples of cheese to take home and practice aging. This may or may not be possible for Making Hard Cheeses because of production size limitations in the cheese room. Cliff invites participants wanting to learn more about working with the milk of their own animals to bring two gallons of milk to make into cheese.

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WORKSHOPS ON BIONUTRIENT RICH CROP PRODUCTION

Time: 8:30 a.m. to 4:30 p.m.
Location: Craftsbury Common, VT
Description: The Bionutrient Food Association (www.bionutrient.org) will be hosting two workshops on crop production at Sterling College on March 24.
The first, for experienced and working farmers, is designed to inform participants about how to apply innovative principles and practices for producing more nutritious food crops. Discussions will include soil biology, mineralogy, and energy dynamics. The workshop is from 8:30 a.m. to 4:30 p.m. at Sterling College's Simpson Hall, with a ticket price of $75. A scholarship is available for farmers; please contact Gary Neves at gary@bionutrient.org.
The second is an introduction to bionutrient crop production. Presenters will discuss biological inoculation, seed sorting, tilage, and much more. The lecture is free and open to all, and will be held from 6:30 p.m. to 8:00 p.m. at Sterling College's Simpson Hall.
To register for either workshop, please visit bionutrient.org/workshops.

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Tuesday, March 26, 2013

Working Group: Investment Decisions

Time: 4:00 p.m. to 5:00 p.m.
Location: Hatfield, MA
Description: UVM Extension LogoThis is the sixth workshop in CISA’s seven-workshop series focused on financial management and business decision-making. The “Investment Decisions” topic will focus on the implications of farm investments. Are you considering expansion into a new market requiring an upgrade in your washing, storing and packing facilities or an improved food safety record-keeping system? This group might be for you. Come hear how Ryan Voiland from Red Fire Farm has made investment decisions on his farm and bring your own experience to share with others. A CISA staff person will facilitate the conversation. Sponsored by CISA www.buylocal.org
Location: Food Bank of W. MA, 97 N. Hatfield Rd., Hatfield

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Starting a Commercial Goat Dairy-- NFP Webinar

Time: 7:00 p.m. to 8:00 p.m.
Location: Online
Description: New Farmer Logo Presented by Carol Delaney, author of The Guide to Starting a Commercial Goat Dairy.

Plan to join the webinar about 15 minutes before it begins. Visit www.uvm.edu/newfarmer/?Page=webinars/upcoming_webinars.php&SM=webinars/sub-menu.html and click on the webinar title to join.

On the last Tuesday of each month, at 7 pm, the UVM Extension New Farmer Project offers an online webinar on topics of interest to new farmers. You can find the latest listing of upcoming webinars at www.uvm.edu/newfarmer/?Page=webinars/upcoming_webinars.html&SM=webinars/sub-menu.html

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Wednesday, March 27, 2013

NOFA-VT Tunnel Tour!

Time: 8:00 a.m. to 9:00 a.m.
Location: Various Locations
Description: Join NOFA-VT Vegetable and Fruit Technical Advisor Lynda Prim and Chris Callahan, Agricultural Engineer, UVM Extension, for a series of on-farm workshops highlighting the ways that Vermont farmers at various scales are using high tunnels and greenhouses to improve their farm operations, and how they made decisions about energy efficiency the construction and use of these structures.

March 13: Gildrien Farm, Leicester and Woods Market Garden, Brandon
March 20: Walker Farm, E. Dummerston and Old Athens Farm, Putney
March 27: Waterman's Berry Farm, Johnson and Pete's Greens, S. Craftsbury (to be confirmed)
April 3: Bread and Butter Farm, Shelburne (to be confirmed) and Riverberry Farm, Fairfax
Go to NOFA-VT for more details: nofavt.org

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FOREST SOILS IN THE HOGBACK ECOREGION

Time: 9:00 a.m. to 3:00 p.m.
Location: Bristol, VT
Description: Waterworks, Bristol, VT March 27-April 20
Soil scientist Wendy Sue Harper will teach this Vermont Family Forests 1-credit (16 hour) introductory course on forest soils, especially appropriate for landowners, natural resource professionals, educators, and planners who want to improve their understanding of soils and how they influence our landscape. Students will attend 2 classroom presentations and 4 field trips targeting different soils on the Waterworks in Bristol. During classroom lectures, students will learn about soil properties as indicators of soil formation and land use potential (including the five soil forming factors, soil profiles and horizons, soil texture, structure, color, pH, and organic matter), and how to use NRCS soil information and maps.
CONTACT: Contact: David Brynn at david@familyforests.org or 802 453-7728

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Taking Stock

Time: 10:00 a.m. to 3:00 p.m.
Location: Chittenden County
Description: Chittenden County Farms
For farmers with 5 or more years of experience managing an agricultural business. Leads participants through a progress check on the farm business, allowing each individual to assess how their farm is supporting their personal, financial and business goals. Registration deadline: March 1, 2013. Scholarship assistance is available for qualified individuals.
CONTACT: Location will be shared with registrants before the class starts. More information is available at “Classes” at www.uvm.edu/newfarmer, or by email at newfarmer@uvm.edu, or call 802-223-2389 or toll-free in VT 1-866-860-1382

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Thursday, March 28, 2013

Selling for Success: Marketing to Local Wholesale Markets

Time: 9:30 a.m. to 11:30 a.m.
Location: Tomato Room, Intervale Center, Burlington, VT
Description: Join Sona Desai of the Intervale Food Hub and Mark Fasching of Jericho Settlers’ Farm learn if selling to local wholesale markets is right for you. This workshop for beginning farmers will help you learn the personal, production, financial, and marketing skills needed to sell to local wholesale markets, as well as how to begin and improve sales. Sona will speak as a buyer for the Intervale Food Hub and a market development specialist about what skills farmers need to have to be successful selling to these markets. Mark will speak as a farmer about what ensures his success selling to multiple local wholesale markets. Sponsored by the Intervale Center. Free. Please RSVP to to Maggie at the Intervale Center at maggie@intervale.org or (802) 660-0440 ext 116. We will provide directions on how to get to the Tomato Room at Gardener’s Supply Company.

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Food Regulations for Food Producers and Processors

Time: 1:00 p.m. to 3:00 p.m.
Location: Burlington, VT
Description: Location: Vermont Department of Health, 108 Cherry Street, Burlington, VT
Registration fee: $10/ participant. Includes course materials and light refreshments
Selling value-added or processed foods can be very rewarding, but it also requires a great deal of planning and attention to details, including meeting food safety regulations. 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 of the key food safety-related steps to starting a food business in Vermont. 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 process; and provide information on filling out the necessary forms for approval.
Handouts outlining the information covered in the presentation will be provided.
Registration: Register online by March 26 at http:// foodregulations.eventbrite.com

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One Page Risk Management Plan

Time: 3:30 p.m. to 4:30 p.m.
Location: Webinar
Description: This webinar will give you three powerful, yet simple tools to begin the planning process for your farm. Each tool is just one page, but employing them will clarify your vision of your business, enable you to make well-considered financial decisions, and cut through confusion of what to do next when presented with day-to-day challenges.
This webinar will explain both theory and take you through how one farm might use these tools to focus and succeed in farming.
Register here: www2.gotomeeting.com/register/909541770

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Working Group: Market Opportunities

Time: 6:00 p.m. to 8:30 p.m.
Location: Hatfield, CT
Description: This is the final workshop in CISA’s seven-workshop series focused on financial management and business decision-making. In the “Market Opportunities” group farmers will discuss the trade-offs of different markets, how to assess costs and returns, and how to evaluate the advantages and disadvantages of serving a more diverse market mix. Ben James and Oona Coy from Town Farm will share recent decisions they made with regard to their farm. Bring your questions and experience to share with others as well. A CISA staff person will facilitate the conversation. Sponsored by CISA www.buylocal.org
Location: Food Bank of W. MA, 97 N. Hatfield Rd., Hatfield

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Raising poultry on pasture

Time: 7:00 p.m. to 8:00 p.m.
Location: Online
Description: There has been an increased demand for pasture-raised meat, including poultry. The March 28, 2013 webinar will cover a variety of issues related to raising poultry on pasture. Brought to you by e-Extension

To connect to the webinar go to connect.extension.iastate.edu/poultry just before 7PM (Eastern) on March 28, 2013.

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Saturday, March 30, 2013

Fruit Tree Grafting Workshop and Scionwood Exchange

Time: 10:00 a.m. to 4:00 p.m.
Location: Johnson, VT
Description: We’ll contextualize our work in briefly telling some history of our farm and touring our incredibly diverse collection of nuts, berries, vines, nitrogen-fixing plants, and regenerative DIY farm infrastructure. We’ll also explore the incredible history of grafting, the range of grafting possibilities, and practice with professional grafting tools which make for more successful grafts by novices and experts alike.
Each attendant will leave with an apple or pear variety of their choosing on semi-dwarf or standard rootstock, or a stone fruit variety of their choosing on native american plum rootstock.
$40 suggested donation sliding scale includes cider and tea, and your own grafted fruit tree to take home. No one will be refused for lack of funds, but everyone must pre-register.
Please RSVP by sending an email to Keith@ProspectRock.org

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Monday, April 1, 2013

Grazing Symposium

Time: 10:00 a.m. to 2:30 p.m.
Location: Vergennes, VT
Description: UVM Extension's Champlain Valley Crops, Soils, and Pasture Team (CVCSP) is hosting a Grazing Symposium on Monday, April 1 from 10 am to 2:30 pm.
It will take place at the American Legion Hall in Vergennes, VT. The fee is $20 per person and includes lunch.
Speakers include grazing consultant Sarah Flack, farmers Guy Choiniere and Brent Beidler, and members of the CVCSP team including Cheryl Cesario and Kirsten Workman.
Looks like a fun day! For more information and/or to register, visit the event website at: www.uvm.edu/extension/agriculture/?Page=grazingsymposium.html

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Farmers' Market Manager Forum

Time: 6:00 p.m. to 8:30 p.m.
Location: Holyoke, MA
Description: Kittredge Center, Room 302, Holyoke Community College
Would you like to talk to other market managers about how their markets are run and managed? Want to trade tips with your peers? Farmers' market managers and steering committee members are invited to join CISA for this meeting to discuss farmers' market structure, management, challenges, marketing, and anything else of interest to the group. Come with questions for other managers, and be willing to share your thoughts and experiences. The workshop is free and light dinner will be served. RSVP is required by Friday, March 29th to devon@buylocalfood.org or 413-665-7100, ext. 22.

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Tuesday, April 2, 2013

Discussion: scaling up for schools & institutions

Time: 12:30 p.m. to 1:30 p.m.
Location: Rutland, VT
Description: Please join RAFFL & NOFA-VT for a lunch hour discussion on scaling up for schools & institutions
April 2nd 12:30-1:30 pm, lunch provided!
RAFFL Office Conference Room on the third floor of The Opera House 67 Merchants Row, Rutland
We’ll talk about:

Getting your foot in the door with school & institutions
Making it make sense for your business
Identifying the services available to help you
Still interested? Please email Garland (garland@rutlandfarmandfood.org) to RSVP for the session.

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Wednesday, April 3, 2013

Agricultural Biomass Heating Seminar

Time: 8:30 a.m. to 5:00 p.m.
Location: Saratoga Springs, NY
Description: With its emphasis on "local production for local use”, the Seminar will tackle how to establish energy crops on marginal lands and the issues pertaining to the densification, combustion, emissions and economics of crop biomass at residential and commercial scales. The seminar is organized in collaboration with the Northeast Biomass Heating Expo, and joint registration is available.
For more information, contact Alice Brumbach (abrumbach@newyorkbiomass.org / 607-316-3437) or Netaka White (netaka@vsjf.org / 802-828-0040)

For more details: nebiomassheat.com/events.php

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Thursday, April 4, 2013

Farm Finance Office Hour - UVM Extension

Time: 12:00 a.m. to 1:00 a.m.
Location: Various Locations
Description: Now is a great time to update your financials. “Farm Finance Office Hour” is a time to sit down with a UVM Extension Farm Business Management specialist, one-on-one, to work on the financial planning, critical to your farm’s success. Meetings last an hour to an hour and a half and are focused on developing balance sheets, cash budgets or completing financial analysis.

Middlebury – March 22 - 8-5pm
Bennington – April 4 - 9-4pm
Rutland – April 11 - 10-4pm
Middlebury – Apirl 18 - 10-4pm
Colchester – April 25 - 10-4pm
There is a $15 registration fee.
Call now to schedule an appointment with Christi Sherlock 802-223-2389
To request a disability-related accommodation to participate in this program, please contact Christi Sherlock at 802-223-2389 a week prior to meeting date so we may assist you.

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Saturday, April 6, 2013

Advanced Organic Beekeeping

Time: 8:30 a.m. to 5:00 p.m.
Location: South Lincoln, VT
Description: ADVANCED ORGANIC BEEKEEPING
Metta Earth Institute. Geary Rd., South, Lincoln, VT
This course will cover the ins and outs of swarms and working with swarms, Apitherapy: Health and healing with products from the hive (Honey, Pollen, Propolis, Bees Wax, Royal Jelly, and Bee Venom), and Developing a personal/spiritual connection with the honey bee.
CONTACT: Ross Conrad at dancingbhoney@gmail.com or 802-349-4279.

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Growing Nut Tree Meeting

Time: 9:00 a.m. to 3:30 p.m.
Location: Hamden, CT
Description: Lockwood Farm, 890 Evergreen Ave., Hamden, CT. The Torrey Botanical Society and the New York Nut Growers Association are co-hosting this meeting, covering Tree Crops and Pastures in Organic Farming; Starting a Nut Tree Planting as Part of a Tree Farm; Biogeography and Evolution of the Pecan Genus (Carya, Juglandaceae) in North America; and the New York Nut Growers Association's CSA Black Walnut Distribution Program. There will be guided tours of the experimental plots of food-bearing and landscape trees on the farm's 74 acres. For more info: contact Jerry Henkin, Program Coordinator, 501 Riverdale Avenue (4J), Yonkers, NY 10705, sproutnut@aol.com,(914) 282 - 1371.

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Lease Your Land to a Farmer Workshop

Time: 2:00 p.m. to 5:00 p.m.
Location: South Burlington, VT
Description: Lease Your Land to a Farmer Workshop
Saturday, April 6, 2013
2:00 pm— 5:00 pm
S. Burlington Town Offices
575 Dorset St. S. Burlington, Vermont
A free workshop for landowners who are considering or curious about leasing land to a farmer. A panel will discuss: Assessing your land and understanding farmer-tenants’ needs, Crafting a suitable lease for both parties, Legal, financial, tax, insurance, liability and other considerations, How community organizations and neighbors work together, Finding a farmer and maintaining good communications, And provide resources for landowners including a new handbook, “Leasing to a Farmer.”
Please contact Cheryl Herrick at cheryl.herrick@uvm.edu or 802-656-5459 to register, or for more information. To request a disability-related accommodation to participate in this program, please contact Cheryl Herrick at 802-656-5459 or cheryl.herrick@uvm.edu as soon as possible so we may assist you.
Presented by UVM Center for Sustainable Agriculture, Land for Good, and the South Burlington City Council Sustainable Agriculture Task Force.

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Wednesday, April 10, 2013

Rural Vermont's Annual Celebration

Time: 6:30 p.m. to 9:00 p.m.
Location: Vergennes, VT
Description: Rural Vermont hosts its 2013 Annual Celebration, Wednesday, April 10th from 6:30-9 pm at the Vergennes Opera House, Vergennes. Rural Vermont supporters from all over the state gather for a special evening featuring keynote speaker Philip Ackerman-Leist of Green Mountain College, finger food potluck, wine & beer cash bar, unique raffle prizes, and best of all – great company and conversation! Free! Donations welcome - contribute $100 or more between now and the event, and receive a Vermont Compost Company gift! Thanks to sponsors Healthy Living, NOFA-VT, Vermont Compost Company, and media sponsors Edible Green Mountains and Local Banquet. For more info or to RSVP, (802) 223-7222, www.ruralvermont.org, or find us on Facebook.

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Learn About Low-interest Microloans of up to $35,000 Now Available for Farmers
Learn About Low-interest Microloans of up to $35,000 Now Available for Farmers
Learn About Low-interest Microloans of up to $35,000 Now Available for Farmers

Time: 7:00 p.m. to 8:00 p.m.
Location: Webinar
Description: Learn About Low-interest Microloans of up to $35,000 Now Available for Farmers: Free Webinar April 10, 7-8pm EST
Join the Cornell Small Farms Program and FSA Senior Loan Specialist Carrie Novak for this One-Time Opportunity
Small farmers spoke up and the Farm Services Agency (FSA) listened! In January 2013 the FSA launched a new Microloan Program that offers very low-interest loans of up to $35,000, with an abbreviated application process. On Wed. April 10 from 7-8pm EST, come learn about the details of the program, including loan terms and application process, and have the opportunity to type questions to the FSA's Senior Loan Specialist, Carrie Novak via chat pod. Carrie will also present basic FSA loan eligibility criteria and review the application form.
Register now to attend this free webinar. All you need is a computer with speakers and a high-speed internet connection. The Cornell Small Farms Program uses WebEx software for webinars, and if this is your first time joining a WebEx meeting, you will also be prompted automatically to download a small add-in software program in order to view the webinar on your computer. We'll send you a reminder and the link to join--along with a Webinar Participants' Guide with information about what to expect from a webinar--about a day before the presentation.
Can't join? No problem; we'll record the webinar and post it for viewing on the Northeast Beginning Farmer Project website, nebeginningfarmers.org.
This free program is hosted by the Cornell Small Farms Program. Visit us online at smallfarms.cornell.edu or nebeginningfarmers.org.

Register here: docs.google.com/forms/d/1v9_wiYFkGdXIs9GXurIB6yWBJfDb9vNe-JDu9c6DZTk/viewform

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Thursday, April 11, 2013

Farm Finance Office Hour - UVM Extension

Time: 8:00 a.m. to 9:00 a.m.
Location: Various Locations
Description: Now is a great time to update your financials. “Farm Finance Office Hour” is a time to sit down with a UVM Extension Farm Business Management specialist, one-on-one, to work on the financial planning, critical to your farm’s success. Meetings last an hour to an hour and a half and are focused on developing balance sheets, cash budgets or completing financial analysis.

Middlebury – March 22 - 8-5pm
Bennington – April 4 - 9-4pm
Rutland – April 11 - 10-4pm
Middlebury – Apirl 18 - 10-4pm
Colchester – April 25 - 10-4pm
There is a $15 registration fee.
Call now to schedule an appointment with Christi Sherlock 802-223-2389
To request a disability-related accommodation to participate in this program, please contact Christi Sherlock at 802-223-2389 a week prior to meeting date so we may assist you.

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PRACTICAL PRODUCE SAFETY AND STORAGE QUALITY WORKSHOP
PRACTICAL PRODUCE SAFETY AND STORAGE QUALITY WORKSHOP

Time: 8:30 a.m. to 4:00 p.m.
Location: Monkton, VT
Description: PRACTICAL PRODUCE SAFETY AND STORAGE QUALITY WORKSHOP
April 11, 8:30-4, St Peter's Church, Vergennes, VT and Bella Farm, Monkton, VT.
UVM Extension's Produce Safety Program, Farm-to-Institution Program, and Agricultural Engineer, Chris Callahan, in partnership with Addison County Relocalization Network (ACORN), are offering a day-long hands-on workshop on writing a farm safety for small and diversified fruit and vegetable farmers who market directly and locally. The workshop will focus on infrastructure fixes related to produce safety and will include a special presentation by ag engineer Chris Callahan on cooler and storage design for produce safety and quality. This is a great chance to get your farm manager/crew leaders trained in on-farm produce safety practices! You will leave this workshop with a concise plan for you, your customers, and your employees. Cost: $35 or $25 per person if more than one person is coming from one farm. Registration deadline: April 5. Call Cheryl Herrick at 802-656-5459 to register, or register on-line at: www.eventbrite.com/event/5968324419# To request a scholarship or disability-related accommodation to participate in this program, please contact Ginger Nickerson at (802) 505-8189 or gnickers@uvm.edu, by April 1 so we may assist you. Please register as soon as possible if you are interested, as there is homework to do prior to the workshop.

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Saturday, April 13, 2013

Making Hard Cheeses

Time: 8:00 a.m. to 5:00 p.m.
Location: Gill, MA
Description:
Upinngil Farm, Gill
$75 NOFA members; $80 non-members
Go to NOFA-MA for more information

Participants will learn to select the right quality milk, discern what kinds of milk are appropriate for each type of cheese, and choose what kind of bacteria to use as a starter. Workshops cover as many cheeses as possible during each period. Participants in Making Soft Cheeses will be given samples of cheese to take home and practice aging. This may or may not be possible for Making Hard Cheeses because of production size limitations in the cheese room. Cliff invites participants wanting to learn more about working with the milk of their own animals to bring two gallons of milk to make into cheese.

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NOFA-VT Tunnel Tour!

Time: 8:00 a.m. to 9:00 a.m.
Location: Various Locations
Description: Join NOFA-VT Vegetable and Fruit Technical Advisor Lynda Prim and Chris Callahan, Agricultural Engineer, UVM Extension, for a series of on-farm workshops highlighting the ways that Vermont farmers at various scales are using high tunnels and greenhouses to improve their farm operations, and how they made decisions about energy efficiency the construction and use of these structures.

March 13: Gildrien Farm, Leicester and Woods Market Garden, Brandon
March 20: Walker Farm, E. Dummerston and Old Athens Farm, Putney
March 27: Waterman's Berry Farm, Johnson and Pete's Greens, S. Craftsbury (to be confirmed)
April 3: Bread and Butter Farm, Shelburne (to be confirmed) and Riverberry Farm, Fairfax
Go to NOFA-VT for more details: nofavt.org

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Apple Tree Pruning and Maintenance

Time: 9:00 a.m. to 3:00 p.m.
Location: Morrisville, VT
Description: Dave Wilcox, State Forester, will discuss apple tree release, pruning and maintenance. The workshop is free, and all are welcome. Located at the Lamoille County Nature Center in Morrisville

Call Lamoille County Conservation District for more information:
802-888-9218 ext. 113

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VT Beef Producers Annual Meeting

Time: 11:00 a.m. to 3:00 p.m.
Location: Montpelier VT
Description: Please join us for this interesting and informative program and enjoy a delicious buffet luncheon with fellow beef producers at the Capitol Plazas’ Ethan Allen Room. This is an opportunity to learn what our association has accomplished to date, our plans moving forward and how you can get involved. There is room on the Board for one member. If you are interested in serving, please contact President Chip Morgan.
The buffet style luncheon will cost $32 per person and includes sliced sirloin with roasted garlic mashed potatoes, maple ginger glazed salmon with couscous, tossed green salad, warm homemade rolls and warm bread pudding topped with Vermont maple cream.
Please RSVP to Chip Morgan at 802.758.5000 or email chip@woodcreekfarmbeef.com by Wednesday April, 10th. For directions and parking information contact www.capitolplaza.com

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Vermont Young Farmers' Coalition Meeting

Time: 6:00 p.m. to 8:00 p.m.
Location: Montpelier, VT
Description: Meeting at the Two Rivers Center in Montpelier.
For more details, email psweatt@sterlingcollege.edu
Or go to: www.youngfarmers.org/

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Sunday, April 14, 2013

Making Semi-Firm Farmstead Cheese

Time: 9:00 a.m. to 3:00 p.m.
Location: Williamstown, MA
Description:
Cricket Creek Farm, Williamstown
$65 NOFA members; $70 non-members
Go to NOFA-MA for more information

This workshop will take participants through the entire cheese-making process. Participants will begin with pumping the milk into the cheese room, heating the milk, adding cultures, adding rennet, cutting the curds, hooping, and flipping the cheeses. Registrants will take home a one lb wheel of cheese with instructions for home-aging. Everyone will have a chance to taste the different cheesesmade at Cricket Creek and tour the farm. Clean clothing and an apron are strongly advised.

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Tangled Roots Mushroom Tour

Time: 10:00 a.m. to 1:00 p.m.
Location: Shrewsbury, VT
Description: Come take a tour of Tangled Roots Farm, learn how woodland mushrooms are grown, why they are so good for us and how they are different from what you find in the super market.
What the day might look like:
A tour of Tangled Roots Farm (they raise heritage breed, grass and forest fed meats, shiitake mushrooms, and goats milk) also learn about some of their new projects such as planting an orchard.
An introduction to mushrooms including a demonstration on how to grow your own and in-depth information about the nutritional benefits of shiitakes and wild grown mushrooms.
Enjoy Maeve and Lucas' favorite mushroom soup with recipes to take home!
Admissions: Adults on a sliding scale $5-15
Kids under 12 are FREE
REGISTRATION REQUIRED!
FREE transportation offered through registration.
Register by going to this link : raffl.wufoo.com/forms/tangled-roots-mushroom-tour/
Or contact Elizabeth at RAFFL: elizabeth@rutlandfarmandfood.org or 417-1528

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Cheese, Butter, Yogurt-Making Class

Time: 1:00 p.m. to 4:30 p.m.
Location: Bethel, VT
Description: Learn how to make soft cheeses, butter and yogurt in your own kitchen using farm fresh milk. Get acquainted with using butter molds and adding herbs or other flavors to our final product. The class will include a handout with instructions. Products such as cheese and yogurt culture, cheese cloth, citric acid, and farm fresh milk will be for sale. (along with any of our other seasonal on-farm products!)
Cost: $40 per person
Where: Earthwise Farm and Forest, 341 Macintosh Hill Rd, Bethel, VT
Pre-Registration required: space limited to 15 people.
For more information: Contact Lisa McCrory, Phone: 234-5524 or Email: lmccrory@hughes.net
Or, go to the website: www.earthwisefarmandforest.com/raw_dairy_processing.html

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Monday, April 15, 2013

All About Energy: Energy Efficiency and Alternative Energy for Farmers

Time: 10:00 a.m. to 3:00 p.m.
Location: Sheldon & Middlebury, VT
Description: Hear from Jennifer Osgood of Efficiency Vermont, Alex DePillis of the Vermont Agency of Agriculture, Sid Bosworth of University of Vermont, and Kevin Hackett of Native Energy. A trade show of vendors will present different energy-related products and tools before and during the day. Lunch will be served.

Two Dates:
Thursday, April 18, 10 a.m. – 3 p.m. at the Abbey, in Sheldon
Wednesday, April 24, 10 a.m. – 3 p.m. at the Middlebury Inn, in Middlebury
Cost: $20 at the door, or $15 if you pre-register.

Pre-register for the Sheldon event by Monday, April 15th, or for the Middlebury event by Friday, April 19th.
Contact Rachel Gilker at 518-765-4158 or rgilkercaringdairy@gmail.com
to pre-register or if you are interested in having a table at the trade show.

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Tuesday, April 16, 2013

Central Vermont Food System Forum

Time: 5:30 a.m. to 8:30 a.m.
Location: Plainfield, VT
Description: For more details: mail-attachment.googleusercontent.com/attachment/u/0/?ui=2&ik=a891e624a3&view=att&th=13dcaac0e973b372&attid=0.1&disp=inline&safe=1&zw&saduie=AG9B_P9MZkGpWff-00k0E-0F...

RSVP to sarah@vsjf.org.

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Wednesday, April 17, 2013

Intro to HACCP

Time: 1:00 p.m. to 4:00 p.m.
Location: Burlington, VT
Description: Location: Vermont Department of Health, 108 Cherry Street, Burlington, VT
Registration fee: $15/ participant. Includes course materials and light refreshments
A Hazard Analysis and Critical Control Points (HACCP) plan is a regulatory requirement for processing of some food products (meat and poultry, juice, seafood). However, more food buyers are now requiring food producers to have a HACCP plan in place. Developing and implementing a HACCP plan can also help food processors to produce food with a systematic and pro-active approach to food safety.
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.
Handouts outlining the information covered in the presentation will be provided. In addition to the presenter, Department of Health officials will be available for questions.

Registration: Register online by April 15 at haccp2013.eventbrite.com
Questions: For more information on the course, please contact Londa Nwadike at londa.nwadike@uvm.edu or 802 223 2389.

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Small Business Administration 101

Time: 2:00 p.m. to 3:30 p.m.
Location: Online
Description: Designed for those who are not familiar with the SBA and its services, this introduction will cover information on the most commonly used resources provided by the SBA in Maine. Topics include: counseling resources, basic loan program information, and information on government contracting.
Contact Name: Keith Lind
Contact Email: keith.lind@sba.gov
Contact Phone: (207) 622-8551

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Thursday, April 18, 2013

Farm Finance Office Hour - UVM Extension

Time: 12:00 a.m. to 1:00 a.m.
Location: Various Locations
Description: Now is a great time to update your financials. “Farm Finance Office Hour” is a time to sit down with a UVM Extension Farm Business Management specialist, one-on-one, to work on the financial planning, critical to your farm’s success. Meetings last an hour to an hour and a half and are focused on developing balance sheets, cash budgets or completing financial analysis.

Middlebury – March 22 - 8-5pm
Bennington – April 4 - 9-4pm
Rutland – April 11 - 10-4pm
Middlebury – Apirl 18 - 10-4pm
Colchester – April 25 - 10-4pm
There is a $15 registration fee.
Call now to schedule an appointment with Christi Sherlock 802-223-2389
To request a disability-related accommodation to participate in this program, please contact Christi Sherlock at 802-223-2389 a week prior to meeting date so we may assist you.

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FARM SOILS PRIMER

Time: 1:00 p.m. to 3:30 p.m.
Location: Poultney, VT
Description: The Poultney Mettowee Natural Resources Conservation District is hosting a workshop for small, large, beginner, and experienced farmers to increase the economic viability of farming and local food systems in our area. The workshop is free and refreshments will be served. RSVP’s are requested, please contact a staff person listed below for more information.
Location: East Room, Withey Hall & Cerridwen Farm
Cyd Groff, PMNRCD District Manager (802) 287-8339
Jennifer Alexander, Agricultural Resource Specialist (802) 558-6470

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A Dollar and A Dream: Hands On Funding Workshop For Farmers

Time: 2:00 p.m. to 5:00 p.m.
Location: Morrisville, NY
Description: Cornell Cooperative Extension of Madison County, 100 Eaton Street, Morrisville, NY. Free!
Please register by Monday, April 12 or by calling Cornell Cooperative Extension of Madison County at (315) 684-3001 x 100.
For more information: cornellcentral.wordpress.com/2013/03/28/april-18-a-dollar-and-a-dream-hands-on-funding-workshop-for-farmers/?utm_source=April+2nd+Update&utm_campaign=

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Supplementing the Organic Dairy Cow Diet: Results of Molasses andFlaxseed Feeding Trials Webinar

Time: 2:00 p.m. to 3:15 p.m.
Location: Webinar
Description: eOrganic is hosting a webinar with Kathy Soder
As certified organic grain prices continue to increase, dairy farmers are interested in finding ways to maintain or improve milk production while reducing feed costs. In the quest to find lower-cost alternatives, there has been increased interest in supplementing pasture-based livestock diets with products like molasses and flaxseed. Molasses can be a source of energy and trace minerals. Flaxseed can also be a source of energy; in addition it is high in omega-3 fatty acids, a plus for animals and humans alike. In this webinar, Dr. Kathy Soder will present results of recent research she and her team have conducted on molasses and flaxseed feeding.
Find all upcoming and archived eOrganic webinars at:
www.extension.org/pages/25242
The webinar is free and open to the public but pre-registration is required at: www1.gotomeeting.com/register/122799089
Learn more about the webinar (this is the url where the recording will be posted too) at: www.extension.org/pages/67505

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Local Meats Processing: Successes and Innovations

Time: 3:30 p.m. to 5:00 p.m.
Location: Webinar
Description: National Good Food Network Presents: What makes successful meat processors tick? On this webinar, we’ll profile processors around the U.S. and share lessons learned about their success, offering background on why the processing business can be so challenging. We’ll also hear from several regional, collaborative efforts to improve access to local processing.
Register here: www2.gotomeeting.com/register/211399546

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Friday, April 19, 2013

How to Qualify for a Business Loan Webinar

Time: 10:00 a.m. to 11:00 a.m.
Location: Webinar
Description: Presented by the Small Business Administration
Learn from a financial expert, Carla Ulloa from CDC Small Business Finance
Contact Name: Nicole Kinney
Contact Email: nkinney@iewc.org
Contact Phone: (909) 890-1242

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New Generation Energy: Sustainable Power for Your Farm or Homestead Webinar Series

Time: 12:00 p.m. to 12:45 p.m.
Location: Webinar
Description: This four-part lunchtime webinar series will provide examples of energy conservation measures, solar arrays, wind turbines, compost heat, and a variety of other ecological production techniques and introduce you to farmers and professionals who are successfully harnessing the power of renewable resources to produce affordable, sustainable energy. Tune in to learn if solar, wind, geothermal, and even compost power are right for you!

For more information: smallfarms.cornell.edu/2013/03/18/new-generation-energy-sustainable-power-for-your-farm-or-homestead/

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Saturday, April 20, 2013

MA-NOFA: Raising Chickens in the Backyard

Time: 9:00 a.m. to 10:00 a.m.
Location: Hubbardston, MA
Description: Learn to raise chicks from day-old until slaughter. Participants will visit the chicken coop where laying hens are housed in winter and where baby chicks get started in the spring. There will be a demonstration of the chicken tractors where meat birds and layers are kept from April to December. Other topics include breeds, predator control, and electric and non-electric fencing. This workshop is geared to beginners and will show how fun and easy it is to produce your own delicious eggs and succulent, juicy chicken.

Instructors: Tom and Jassy Bratko keep a small flock of laying hens and raise 100 meat birds each year.
For more details: www.nofamass.org/events/raising-chickens-backyard#.UTTkmmfm55c

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Quality Fleece Management Workshop

Time: 10:00 a.m. to 2:00 p.m.
Location: Greenwich, NY
Description: Please pre-register: 518 692 2700
Morning program at Ensign Brook Farm, 1930 Co. Rte 113, Greenwich, NY 12834.
Afternoon program at Battenkill Fibers, 2532 State Rte 40, Greenwich, NY 12834
Join sponsors Battenkill Fibers, Southern Adirondack Fiber Producers Cooperative, and Cornell Cooperative Extension for an informative 1/2 day program on animal nutrition, pasture management, shearing, fiber care, skirting, and processing options. Based on the positive evaluations we received after holding this session in 2012, we will be offering the same general program again this year. Agenda includes an in-depth, on-farm visit complete with shearing and skirting demos; and also a hands-on fiber mill tour. Please bring your own lunch; and dress for the weather.
For more info: raffl.wordpress.com/2013/03/28/calling-all-fiber-fans-for-this-quality-fleece-management-workshop/

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Tuesday, April 23, 2013

Small Business Funding Webinar

Time: 9:00 a.m. to 10:00 a.m.
Location: Webinar
Description: Training by a SBA Lender Relations Specialist. Topics include: the 6 C’s of credit, how to obtain capital (the traditional and non-traditional way), and the loan application.
Register here: Gia.Vu@sba.gov
For more events: www.sba.gov/events

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Post Oil Solutions Community Meeting

Time: 6:00 p.m. to 8:15 p.m.
Location: Brooks Library, Brattleboro
Description: This meeting, which happens the 4th Tuesday of every month, will have a special focus on food security, and growing a community of gardeners in the greater Brattleboro region. The purpose of these meetings is to provide an opportunity for Post Oil to engage with members of the larger community around how we can, together, help make our region more resilient and sustainable, collaborative and socially just for the post petroleum world we’ve entered. We will focus on how we can successfully involve our families and neighbors, local businesses and public officials, our churches and schools—how we can engage all members of our community--in this transition.

For further information: Tim Stevenson, 802.869.2141 or info@postoilsolutions.org.

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Creating Products from Farm Produce: Best Practices for Food Safety and Regulations for Value Added Food Production in Vermont

Time: 7:00 p.m. to 8:00 p.m.
Location: Webinar
Description: Are you considering adding value added products to your mix at the farmers market, your farm stand or CSA pick-up? As you make plans to add diversity to what you offer, join this webinar to learn the rules and regulations, as well as the best practices for food safety when creating value-added products from your farm produce. Presenter Londa Nwadike, is the Food Safety Specialist for UVM Extension. She works with value-added producers of all sizes on food safety and complying with state and federal regulations. The presentation will touch specifically on Vermont state regulations, but the food safety best practices and information on federal regulations will be applicable across state lines.
To log on: www.uvm.edu/newfarmer/?Page=webinars/upcoming_webinars.php&SM=webinars/sub-menu.html

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Wednesday, April 24, 2013

Adding Value When Marketing Your Livestock

Time: 7:00 p.m. to 8:30 p.m.
Location: Hudson Fall, NY
Description: April 24, 2013 Adding Value When Marketing Your Livestock from 7:00 pm – 8:30 pm. At

CCE-Washington County Office Annex II Meeting Room, 411 Lower Main Street, Hudson Fall, New York 12839. There will be a $5.00 charge per farm at the door to cover mailing and handout costs. Please contact Gale Kohler @ 518-765-3500 or gek4@cornell.edu if you plan on attending this meeting.

Topics for discussion will include:
* Where and how you are currently marketing your livestock

* How satisfied are you with your current markets
* Ways to analyze potential new markets
* How to seek out new markets and how to determine the needs of those markets
* Market trends
* Advertising your product

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Thursday, April 25, 2013

Farm Finance Office Hour - UVM Extension

Time: 12:00 a.m. to 1:00 a.m.
Location: Various Locations
Description: Now is a great time to update your financials. “Farm Finance Office Hour” is a time to sit down with a UVM Extension Farm Business Management specialist, one-on-one, to work on the financial planning, critical to your farm’s success. Meetings last an hour to an hour and a half and are focused on developing balance sheets, cash budgets or completing financial analysis.

Middlebury – March 22 - 8-5pm
Bennington – April 4 - 9-4pm
Rutland – April 11 - 10-4pm
Middlebury – Apirl 18 - 10-4pm
Colchester – April 25 - 10-4pm
There is a $15 registration fee.
Call now to schedule an appointment with Christi Sherlock 802-223-2389
To request a disability-related accommodation to participate in this program, please contact Christi Sherlock at 802-223-2389 a week prior to meeting date so we may assist you.

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Scouting for Vegetable and Fruit Pests on Organic Farms.

Time: 2:00 p.m. to 3:00 p.m.
Location: Webinar - eOrganic
Description: Crop consultant, Doug O’Brien, and organic farmer, Helen Atthowe share their pest monitoring and decision making tips and shortcuts. Learn how to look for insect, disease, and crop quality problems on organic vegetable and fruit farms. They will also touch on some ideas about how to maintain records that will help you better understand pest problems and what to do about them.
Log on here: www.extension.org/pages/67843/scouting-for-vegetable-and-fruit-pests-on-organic-farms

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Opportunities in Local Food: Two Underutilized USDA Programs

Time: 3:30 p.m. to 4:45 p.m.
Location: Webinars
Description: Are you a for-profit business, a nonprofit, or a state, local or tribal government looking to finance a local or regional food system project? Join this webinar to learn about two USDA programs you may never have heard of: the Business and Industry Loan Guarantee program and the Community Facilities Loan and Grant program. USDA Rural Development can provide significant funding and technical assistance for local and regional food system infrastructure – and applications are being accepted now. Learn from USDA program experts and recipients who have successfully used these programs on this webinar.

Special guest: Kathleen Merrigan, outgoing Deputy Secretary of USDA and a champion of local and regional food systems.
Register here: www2.gotomeeting.com/register/801234498

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Farming Transplants: The Basics of Greenhouse Production for Sales and Farm Use

Time: 4:30 p.m. to 7:00 p.m.
Location: Lodi, NY
Description: Farming Transplants: The Basics of Greenhouse Production for Sales and Farm Use. 4:30 PM-7:00 PM. Blue Heron Farm, 1641 Shaw Rd, Lodi, NY. Robin Ostfeld of Blue Heron Farm will teach participants how to anticipate one's market and plan accordingly. Learn how to determine how much to plant, how to time plantings, how to market transplants and the best strategies for finding a balance between risk and reliability with the plant varieties you choose. Pre-Registration Deadline: by noon on April 22. To register call 585-271-1979 x511. Registration Fee: $5/person, $10/two or more people.

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Saturday, April 27, 2013

Introduction to Dowsing and Its Use in Agriculture

Time: 10:00 a.m. to 2:00 p.m.
Location: Bethel, VT
Description: This workshop will cover how dowsing works, and will introduce you to some commonly used dowsing tools. We will then show you how you can use dowsing in your farming and gardening endeavors: from garden layout and design, determining soil nutrient levels, calculating soil amendments needed, and much more – including working with garden devas and nature spirits. You will come away with not only a sense of the vast potential of dowsing for agriculture, but for all aspects of you life.
At Earthwise Farm and Forest www.earthwisefarmandforest.com/

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Making Fresh Goat Cheese

Time: 1:00 p.m. to 5:00 p.m.
Location: Sterling, MA
Description: Go to NOFA-MA for more information
Crystal Brook Farm, Sterling
$55 NOFA members; $60 non-members

This workshop starts by discussing how to discern milk quality and cleanliness. Participants will carry out each of the key stages of the cheese-making process: pasteurization, setting the culture, and adding the rennet; hanging the curd; forming the cheese and adding herbs to make the end product. Include tips on food safety and storing the cheese.

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Sunday, April 28, 2013

FARM DESIGN: CREATING WORKING BUILDINGS & FARMSCAPES

Time: 9:00 a.m. to 10:00 a.m.
Description: We will cover the wide range of topics that relate to the many systems involved in the local food production. This class is an opportunity to take a first hand, in depth, look at some of the most avant-garde, pioneering farms, farmers and value added food producers in this country. This class will spend much of its time touring these farms and giving attendees the chance to chronicle the farm operations, observe how they are organized and constructed, and to ask questions of the farmers and owners. In our experience, nothing educates as well as successful models.The studio experience will be an opportunity to imagine, prioritize, and plan a farm infrastructure and system of your own, whether an actual farm you plan to develop or a dream farm you might imagine. Students are encouraged to bring a design project to the class to workshop through the weeks. In the event you have no concrete project to work on the instructors will help you to design a theoretical farm project.
Farm visits, presentations, and guest lectures will provide first hand opportunities to see how others have taken on the noble challenge of building a farm. Farms featured in previous classes have included, Butterworks Farm, Essex Farm, Green Mountain Girls Farm, Vermont Compost Company, and many more.

Cost: $1520 + $50 material
For more information: www.yestermorrow.org/workshops/detail/farm-design-creating-working-buildings-and-farmscapes

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Tuesday, April 30, 2013

Financial Management for Small Business

Time: 9:00 a.m. to 11:00 a.m.
Location: Webinar
Description: This training will provide an overview of business financial management and is designed to help participants to understand how financial management can benefit their business.
Register: William.Hardin@sba.gov
For more events: www.sba.gov/events

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Friday, May 3, 2013

Introduction to Working Horses

Time: 9:00 a.m. to 3:00 p.m.
Location: Bethel, VT
Description: The day-long session will provide a small group of individuals with hands-on experience and intensive exposure to the fundamentals of the work of logging with horses. Emphasis will be placed on understanding the work, and the effective application of draft-horses to that work.
At Earthwise Farm and Forest www.earthwisefarmandforest.com/

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Monday, May 6, 2013

Building Traction for Small Farms while Reducing Traction on Vegetable farms: Current and Future Efforts

Time: 12:20 p.m. to 1:10 p.m.
Location: Ithaca, NY
Description: Cornell Plant Sciences Building, room 404, Ithaca. Anu Rangarajan, Senior Extension Associate, Department of Horticulture. Also available via Polycom in A134 Barton Hall, NYSAES, Geneva, N.Y. Learn more or contact Neil Mattson at nsm47@cornell.edu.

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Growing to Scale: Panel and discussion at the Vermont Food Venture Center

Time: 6:00 p.m. to 7:00 p.m.
Location: Hardwick, VT
Description: Featuring:
Liz Gleason, Vermont Farm Viability Program
Sarah Isham, Vermont Agricultural Credit Corporation
Richard Wiswall, Cate Farm
Annie Rowell, Vermont Food Venture Center

Are you a produce grower looking for new markets or are otherwise interested in scaling up your operation? Have you heard about the Vermont Food Venture Center but want to learn more about its role in increasing your access to new markets?
Come to the Vermont Food Venture Center in Hardwick, VT to discuss these questions with our four panelists and other Vermont growers. The Vermont Food Venture Center, a program of the Center for an Agricultural Economy, is a multi-use commercial kitchen facility for specialty food products and also offers minimal processing services for fresh cut and frozen fruit and vegetable markets. The VFVC processing facility introduces a new scale of food processing to Vermont, with capacity to process, aggregate, co-pack, and store large quantities of fresh cut and frozen products. Come with questions and ideas surrounding how this model could work with your farm business.
Vermont Food Venture Center
140 Junction Road, Hardwick, VT 05843

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Wednesday, May 8, 2013

Internal Parasites in Sheep & Goats FAMACHA Workshop

Time: 12:30 p.m. to 5:15 p.m.
Location: Cold Sring, NY
Description: Glynwood Center. 362 Glynwood Rd, Cold Spring, NY 10516. This workshop is designed to help sheep and goat farmers develop integrated parasite management (IPM) programs. Dr. tatiana Stanton of Cornell University will cover the basics of internal parasite control (parasite life cycles, effects of nutritional and pasture management) and then move on to serious discussions of dewormer resistance, judicial use of dewormers, and progress on deworming alternatives. The workshop will provide lots of hands-on training in doing fecal egg analyses (bring a refrigerated sample from one animal/farm) and on monitoring techniques such as the FAMACHA© Anemia Guide. To register contact: Anita Barber: abarber@glynwood.org, (845) 256-3338 (x101) OR (x129 to leave voicemail).

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Friday, May 10, 2013

Soil Building Boot Camp

Time: 8:00 a.m. to 5:00 p.m.
Location: Litchfield, NH
Description: Eight inches of subsoil transformed to topsoil in one year? It can be done. This two-day, hands-on, intensive and entertaining training will reveal how. Farmers Eric Noel and Abe Collins will share the secrets to revealing deep, highly active, nutrient rich soil on your farm to help you grow more high energy forage and get improved livestock gains. The teachers will go step by step through: * Planned Grazing * Infrastructure and fencing strategies * Keyline plowing, Subsoiling * Soil boosting amendments * Cocktail cover cropping + more CONTACT: Eric Noel at ericRnoel@hotmail.com and 802-868-5083

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TEST Entry

Time: 9:00 p.m. to 10:00 p.m.
Description: WAgN Logo This is a test. This is a test.This is a test.This is a test.This is a test.This is a test.This is a test.This is a test.This is a test.This is a test.This is a test.vThis is a test.This is a test.This is a test.This is a test.

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Saturday, May 11, 2013

Soil Building Boot Camp

Time: 8:00 a.m. to 5:00 p.m.
Location: Litchfield, NH
Description: Eight inches of subsoil transformed to topsoil in one year? It can be done. This two-day, hands-on, intensive and entertaining training will reveal how. Farmers Eric Noel and Abe Collins will share the secrets to revealing deep, highly active, nutrient rich soil on your farm to help you grow more high energy forage and get improved livestock gains. The teachers will go step by step through: * Planned Grazing * Infrastructure and fencing strategies * Keyline plowing, Subsoiling * Soil boosting amendments * Cocktail cover cropping + more CONTACT: Eric Noel at ericRnoel@hotmail.com and 802-868-5083
MAY 11
10am – 5pm
COST: $40 NOFA members; $50 non-members
RAISING 100% GRASS-FED BEEF (NOFA MASS WORKSHOP)

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NOFA-MA: Raising 100% Grass-Fed Beef

Time: 10:00 a.m. to 5:00 p.m.
Location: Hardwick, MA
Description: This workshop presents the benefits for the bovine, the human, the land, and the world of raising beef on a 100% grass diet. Participants will gain appreciation for details of producing consistently high-quality beef. Topics include genetics, management, grass, harvest, and handling. The morning features a lecture with photos. The afternoon features hands-on demonstration (bring your boots). (This workshop is co-sponsored by East Quabbin Land Trust.)

Instructor: Ridge Shinn is a pioneer in the modern grass-farming movement. Ridge’s core expertise is in evaluating live cattle for performance on a grass only diet; picking cattle, breeding cattle, and raising cattle for the 100% grass-fed market.

For more info: www.nofamass.org/events/raising-100-grass-fed-beef#.UTTk5mfm55c

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Monday, May 13, 2013

Inside the Onion Family

Time: 12:00 p.m. to 1:30 p.m.
Location: Rutland, VT
Description: Asa Bloomer Building Lobby,
88 Merchants Row, Rutland
Stop by on your lunch break to learn about and taste the many members
of the onion family, including green onions, chives and leeks,
as we demonstrate a variety of methods for cooking while on a budget.
Questions? Contact Steve at steve@rutlandfarmandfood.org
or 417-1499

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Wednesday, May 15, 2013

Selling Meat From Your Farm: Understanding the Regulations

Time: 9:00 a.m. to 12:00 p.m.
Location: Rutland, VT
Description: Want to take advantage of the increasing opportunities to sell meats locally and nationally? Come join the Rutland NRCD for a FREE workshop about producing, processing, and selling your farm raised meats. Randy Quenneville from the Vermont Department of Agriculture Meat Inspection Division will be the guest speaker.
Location: the US Forest Service, Conference Room at 231 North Main St. in Rutland
RSVP: Nanci McGuire, District Manager
Phone: (802) 775-8034 ext. 17

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Thursday, May 16, 2013

Servsafe for Meat and Poultry Processors

Time: 1:00 p.m. to 5:00 p.m.
Location: Randolph, VT
Description: SERVSAFE FOR MEAT AND POULTRY PROCESSORS
Vermont Technical College, Randolph Ctr. Campus, Randolph, VT Students will learn about food safety requirements for handling meat and poultry in a slaughter and processing facility. Principles of sanitation, meat plant inspection, pest control, worker hygiene, waste disposal and use of chemicals will be discussed. The course will be offered the week before the poultry processing course, and therefore will focus on poultry processing. Upon successful completion of the course, including passing a comprehensive exam, students will earn ServSafe certification. CONTACT: Londa Nwadike at londa.nwadike@uvm.edu or 802-223-2389, x 216. Register online at vtcc-events.vtc.edu/register.html?id=153.
Cost: $300

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Starting a Food Hub Webinar

Time: 3:30 p.m. to 4:45 p.m.
Location: Online
Description: Hosted by: National Good Food Network. This webinar brings together the stories of the formation and first year of three different, successful food hubs. Our presenters are all founders of their hubs. They will share some of the best decisions they made … and some of the worst. What types of contacts did they feel really helped their business to thrive? How much money did they need, and how did they get it? Why did they choose their incorporation status? And more...
If you are an emerging hub - in the planning stages - or work with groups who are considering forming a food hub, please join us for inspiration and instruction.

This webinar is free. For more information visit www2.gotomeeting.com/register/351542458

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Friday, May 17, 2013

Servsafe for Meat and Poultry Processors

Time: 1:00 p.m. to 5:00 p.m.
Location: Randolph, VT
Description: SERVSAFE FOR MEAT AND POULTRY PROCESSORS
Vermont Technical College, Randolph Ctr. Campus, Randolph, VT Students will learn about food safety requirements for handling meat and poultry in a slaughter and processing facility. Principles of sanitation, meat plant inspection, pest control, worker hygiene, waste disposal and use of chemicals will be discussed. The course will be offered the week before the poultry processing course, and therefore will focus on poultry processing. Upon successful completion of the course, including passing a comprehensive exam, students will earn ServSafe certification. CONTACT: Londa Nwadike at londa.nwadike@uvm.edu or 802-223-2389, x 216. Register online at vtcc-events.vtc.edu/register.html?id=153.
Cost: $300

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Saturday, May 18, 2013

Northeast Kingdom Farm to Yarn Tour

Time: 9:00 a.m. to 5:00 p.m.
Location: Various Locations in Northeast Kingdom, VT
Description: Farms all over the Northeast Kingdom, including refreshments and additional demonstrations at Mountain Fiber Folk in Montgomery. Visit NEK fiber producing farms and learn about where local fiber originates and how the animals are lovingly raised and cared for. Farm activities include tours, meeting the critters, knitting and spinning demos and more. Visit one or several farms as you choose.Refreshments and additional demonstrations will be available at Mountain Fiber Folk in Montgomery on Saturday and Sunday.
Cost: Free

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Two days of Michael Phillips

Time: 9:00 a.m. to 10:00 a.m.
Location: New Hampshire
Description: Michael Phillips is a living encyclopedia of apple knowledge. He is known across the country for helping people grow healthy fruit. His Lost Nation Orchard is part of a medicinal herb farm in northern New Hampshire where he practices the holistic approach to orcharding. He is the author of The Apple Grower, the definitive guide to New England organic apple production published by Chelsea Green in White River Jct, Vermont. Michael’s newest book, The Holistic Orchard, recently received garden book of the year honors from the American Horticultural Society. Fortunately for us, this outstanding resource will be available to share his knowledge in person on May 18 & 19th .

For more information contact D Acres at 603-786-2366 or info@dacres.org

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BQA in a Day, Beef Quality Assurance Workshop

Time: 10:00 a.m. to 3:00 p.m.
Location: Macedon, NY
Description: Log Cabin Restaurant, 2445 W. Walworth Rd, Macedon, NY. Classroom portion will be in the morning with chute side portion at a nearby farm. Cost is $30 for the first person from the farm/family, $20 for each additional members from the same farm/family. To register call Judy Glann at 315.331.8415 or email her atjmg358@cornell.edu. For more information contact Nancy Glazier at585.315.7746 or nig3@cornell.edu. With attending this workshop, a beef producer will become Level 1 certified. With a signed VCPR (Veterinary Client Patient Relationship) form, producers will be Level 2 certified, and have the opportunity to purchase a BQA farm sign. Youth over 14 may participate and become fully certified. This workshop is sponsored by the Beef Checkoff.

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Nut and Rice Farming- an introduction

Time: 10:00 a.m. to 1:00 p.m.
Location: Tinmouth, VT
Description: Breezy Meadow Orchards & Nursery, Tinmouth
Breezy Meadows is a organically and biodynamically inspired farm filled with innovative and exciting projects. Come learn all about Josh and Meadow’s process for starting a nut orchard and one of Vermont’s first rice farms. You will meet their goats, pigs and chickens while learning how they are striving to cut down on plastics and conserve wood with the use of a rocket stove to heat their green house.
Registration required & transportation is available. Please register at www.rutlandfarmandfood.org/realrutland

Questions? Contact Elizabeth at elizabeth@rutlandfarmandfood.org
or 417-1528

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Sunday, May 19, 2013

Northeast Kingdom Farm to Yarn Tour

Time: 9:00 a.m. to 5:00 p.m.
Location: Various Locations in Northeast Kingdom, VT
Description: Farms all over the Northeast Kingdom, including refreshments and additional demonstrations at Mountain Fiber Folk in Montgomery. Visit NEK fiber producing farms and learn about where local fiber originates and how the animals are lovingly raised and cared for. Farm activities include tours, meeting the critters, knitting and spinning demos and more. Visit one or several farms as you choose.Refreshments and additional demonstrations will be available at Mountain Fiber Folk in Montgomery on Saturday and Sunday.
Cost: Free

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PASTURE MANAGEMENT AND HANDLING SHEEP WITH DOGS (PART OF MASTER SHEPHERD COURSE)

Time: 9:00 a.m. to 12:00 p.m.
Location: Pittsford, VT
Description: Green Acres Farm, Pittsford, VT Instructors Chet Parson and Jim McRae will offer training in the benefits of pasture management, pros and cons of intensively rotated pasture, how to set up paddocks on your farm, condition scoring sheep, parasite control, and using dogs to handle sheep.
CONTACT: Visit vtsheepandgoat.org/ to download the brochure and registration form and mail with payment to Master Shepherd Course Reg., Parsons’ Farm, 463 Hardwood Hill Rd., Richford, VT 05476
COST: For VGSA members: $60 for this class, $500 for entire 10-class series. For non-VGSA members, $75 and $600, respectively.

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Two days of Michael Phillips

Time: 9:00 a.m. to 10:00 a.m.
Location: New Hampshire
Description: Michael Phillips is a living encyclopedia of apple knowledge. He is known across the country for helping people grow healthy fruit. His Lost Nation Orchard is part of a medicinal herb farm in northern New Hampshire where he practices the holistic approach to orcharding. He is the author of The Apple Grower, the definitive guide to New England organic apple production published by Chelsea Green in White River Jct, Vermont. Michael’s newest book, The Holistic Orchard, recently received garden book of the year honors from the American Horticultural Society. Fortunately for us, this outstanding resource will be available to share his knowledge in person on May 18 & 19th .

For more information contact D Acres at 603-786-2366 or info@dacres.org

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Cheese, Butter, Yogurt-Making Class

Time: 1:00 p.m. to 4:30 p.m.
Location: Bethel, VT
Description: Learn how to make soft cheeses, butter and yogurt in your own kitchen using farm fresh milk. Get acquainted with using butter molds and adding herbs or other flavors to our final product. The class will include a handout with instructions. Products such as cheese and yogurt culture, cheese cloth, citric acid, and farm fresh milk will be for sale. (along with any of our other seasonal on-farm products!)
Cost: $40 per person
Pre-Registration required: space limited to 15 people.
For more information: Contact Lisa McCrory, Phone: 234-5524 or Email: lmccrory@hughes.net
Or, go to the website: www.earthwisefarmandforest.com/raw_dairy_processing.html

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Thursday, May 23, 2013

Organic Dairy Forages: Focus on Summer Annuals

Time: 2:00 p.m. to 3:00 p.m.
Location: eOrganic Webinar
Description: Summer annual forages--including millet, sorghums, sorghum-sudans, and teff-- can be important complements to pastures during the summer slump as well as harvested for stored feed. Join Heather Darby of University of Vermont and Rick Kersbergen of University of Maine as they discuss strategies for planting, harvesting, and feeding these forages to organic dairy cattle.
For more info, see below and/or the webinar url: www.extension.org/pages/68106/organic-dairy-forages:-focus-on-summer-annuals

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Saturday, May 25, 2013

Making Simple Cheeses

Time: 9:00 a.m. to 3:00 p.m.
Location: Foxborough, MA
Description: Oake Knoll Ayrshires at Lawton's Family Farm, Foxborough, MA This workshop provides a general understanding of how milk is made into cheese and what to look for when selecting milk for cheese-making. The workshop is primarily hands-on, demonstrating what the milk and curds and cheese look like at each step of the process. Learn to diagnose and fix problems during the process to produce delicious cheeses, even if things don't come out precisely as intended. Cheeses we will learn to make: Fresh Mozzarella & Queso Blanco (a Spanish cooking cheese, often fried). The instructor is Terri Lawton, who operates a dairy and cheese-making operation on her family's 25 acre farm, which began in 1730. CONTACT: Ben Grosscup, 413-658-5374 or by email, ben.grosscup@nofamass.org; put “Cheese-Making” in subject.
COST: $65 NOFA members; $70 non-members

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The Great Grape and Bean Pairing

Time: 4:00 p.m. to 7:00 p.m.
Location: Waitsfield, VT
Description: Knoll Farm, Waitsfield, VT
Tickets: $35
Proceeds go to Vermont Bean Crafters to puchase processing equipment for locally grown beans and grains, increasing local staple foods access in retail, restaurant, and institutional venues.

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Sunday, May 26, 2013

Making Simple Cheeses

Time: 9:00 a.m. to 3:00 p.m.
Location: Foxborourgh, MA
Description: Go to NOFA-MA for more information!

Oake Knoll Ayrshires at Lawton's Family Farm, Foxborough
$65 NOFA members; $70 non-members

This workshop provides a general understanding of how milk is made into cheese and what to look for when selecting milk for cheese-making. The workshop is primarily hands-on, demonstrating what the milk and curds and cheese look like at each step of the process. Learn to diagnose and fix problems during the process to produce delicious cheeses, even if things don't come out precisely as intended.

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NOFA-MA: Managing a Horse-Powered CSA

Time: 1:00 p.m. to 5:00 p.m.
Location: Conway, MA
Description: Natural Roots Farm relies exclusively on horse-power to run a 200-member CSA and to harvest hay and timber. Participants will see live horse-power demonstrations on a variety of traditional and recently innovated horse-drawn implements and will learn how these practices are used in the farm’s vegetable production systems.

Instructor: David Fisher runs a 200-member horse-powered CSA and has been farming for 15 years. Natural Roots Farm 888 Shelburne Falls Road Conway, MA

For more info: www.nofamass.org/events/managing-horse-powered-csa#.UTTldWfm55c

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Tuesday, May 28, 2013

Fences for Multi-Species Grazing

Time: 7:00 p.m. to 8:00 p.m.
Location: Webinar
Description: New Farmer Logo Fencing for Multi-Species Grazing with Colin Kennard, of Wellscroft Fencing.

Colin Kennard's experience has given him great insight on how animals interact and respect - or don't respect fences. A second generation Wellscroft Fencing retailer and livestock farmer, his experience with agricultural fencing products continues to evolve along with innovations in the industry. He is passionate about giving people the knowledge and tools to allow their operations, from small backyard gardens to large commercial livestock farms, to thrive. Join this webinar to learn about fencing for multi-species grazing from an expert!

Newcomers to online learning are welcome. All you need to participate is internet access and a computer that you can hear sound through. To participate, please go to go.uvm.edu/aemon at about 6:45 pm EST on May 28, 2013 and click on the webinar title. For more information, contact newfarmer@uvm.edu or call 802-223-2389x203.

If you require accommodations to participate in this program, please let Jessie Schmidt know by May 21 19, 2013 at 802-223-2389 or 1-866-860-1382 (toll-free in VT) or newfarmer@uvm.edu so we may assist you. If you have not participated in a webinar before, we recommend you download the necessary software for free the day before the webinar is scheduled at tiny.cc/UVMWebinarCheck.

UVM Extension helps individuals and communities put research-based knowledge to work.

University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.

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Friday, May 31, 2013

Growing Places Early Registration Deadline

Time: 9:00 a.m. to 11:59 p.m.
Location: White River Jct, VT
Description: New Farmer Logo 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.

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Tuesday, June 4, 2013

Addison Co. Farm Animal Homeopathy Study Group

Time: 11:30 a.m. to 1:30 p.m.
Location: Leicester, VT
Description: ADDISON COUNTY FARM ANIMAL HOMEOPATHY STUDY GROUP Open to all levels. Great peer support: learn how other farmers are applying homeopathy to their herds or fl ocks. A relaxed discussion that usually includes an in-depth look of at least one remedy, some theory and a case analysis. Bring your resources, if you have them, and a current or past case that you would like to discuss.

CONTACT: Annie Claghorn, 802-247-3979, foxclag@gmavt.net

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