New Farmer Calendar
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.
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.
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.
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
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.
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
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=
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
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
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
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/
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
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/
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
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.
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
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
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.
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
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
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.
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/
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.
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
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
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/
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.
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
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).
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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Time: 9:00 p.m. to 10:00 p.m.
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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)
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
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
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
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
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
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
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
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
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.
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
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
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.
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
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
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
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
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.
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.
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
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: 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.
Saturday, June 8, 2013
NOFA-MA: Chickens and the Sustainable Farm
Time: 9:00 a.m. to 1:00 p.m.
Location: Hatfield, MA
Description: Participants will learn to select breeds; set up a brooder; raise day-old chicks; deal with predator pressure; improve pasture grass and forbs; and provide adequate housing, feed, and supplementation. Farm systems covered include waterers and feeders; deep litter; chicken tractors; the Salatin pen; the mobile coop; fencing; rotational grazing; and butchering. Discussion will include how the animals are integral to the farm and how all parts of the farm depend on the others. Hand-outs provided.
Instructors: Pam Raymond and David Turner raise 50 pastured broilers and 18 layers as well as pastured pigs, grass-fed beef, and vegetables. Golden Oak Farm 44 Plain Road Hatfield, MA
For more info: www.nofamass.org/events/chickens-and-sustainable-farm-0#.UTTmC2fm55c
Sunday, June 9, 2013
Food Safety Workshop Deadline
Time: 9:00 a.m. to 10:00 a.m.
Location: Rutland, VT
Description: Location: RAFFL conference room (3rd floor), 67 Merchants Row, Rutland, VTRegistration 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 information on the proposed FDA Food Safety Modernization Act rules. This workshop will also help clarify state and FDA regulations regarding low acid, acidified, and high acid foods; explain the process of getting a scheduled process; and provide information on filling out the necessary forms for approval.
For more information: raffl.wordpress.com/2013/04/12/two-food-safety-workshops-announced-for-rutland-june-11/
Monday, June 10, 2013
Growing Places Registration Deadline
Time: 12:00 a.m. to 1:00 a.m.
Description: 
Registration Deadline: June 10; early discounts available for registrations by May 31. 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. Location: Vital Communities offices, White River Junction, VT. Dates and times: 5:30 - 8:30 pm on June 24, July 8, July 22, & August 5. Fee: $100-$135. For more information: www.uvm.edu/newfarmer/?Page=classes/growing_places.html&SM=classes/sub-menu.html
Thursday, June 13, 2013
The Vermont Traditional Foods and Health Symposium
Time: 9:00 a.m. to 7:00 p.m.
Location: Burlington & Shelburne, VT
Friday, June 14, 2013
The Vermont Traditional Foods and Health Symposium
Time: 9:00 a.m. to 7:00 p.m.
Location: Burlington & Shelburne, VT
Saturday, June 15, 2013
Metta Earth Leadership Training: Generation Now
Time: 9:00 a.m. to 6:00 p.m.
Location: Lincoln, VT
Description: Where: Metta Earth Institute in Lincoln, VT
When: June 15th-30th, July 6th-21st, July 29th-Aug 4th
Credits: You may be able to earn credits through your university. Assistance is available.
Cost: Two Week Course $1500, One Week Course: $800
(Program tuition, meals, housing, and materials are included.)
*Alternative financial arrangements and fundraising assistance may be available.
The Metta Earth Leadership Trainings are one and two week trainings for young people that take a holistic approach to combating the rampant environmental and social justice issues facing society today by providing young people with the knowledge, skills, and experiences to be effective leaders back in their communities. Participants will build their inner and outer leadership abilities through experiential learning opportunities in topics such as: organic farming & permaculture, ecovillage planning, primitive skills, yoga, meditation, and social change organizing.
For more information: www.mettaearth.org/gennow.html
The Vermont Traditional Foods and Health Symposium
Time: 9:00 a.m. to 7:00 p.m.
Location: Burlington & Shelburne, VT
Description: Come learn the core principles of traditional diets, inspired by the teachings of the Weston A. Price Foundation, and explore how embracing this lifestyle can contribute to one’s health, wellness and longevity.
For more information: shelburnefarms.org/sites/default/files/vttraditionalfoodshealthy_moreinfo.pdf
MERCK FOREST & FARMLAND CTR. HAY DAYS, DEMONSTRATING DRAFT POWER
Time: 1:00 p.m. to 5:00 p.m.
Location: Rupert, VT
Description: Merck Forest & Farmland Ctr., 3270 Route 315, Rupert, VT
This two-day farm festival is a collaboration with Green Mountain Draft Horse Association and will showcase the importance of draft power within the working landscape. Members of the GMDHA will demonstrate how horses can be used for plowing, tilling, raking, tedding, and more. Much of the work will be based on the haying season. This event is open to everyone interested in learning about draft power for farming. MFFC staff will lead children’s activities related to draft power, our horses, and farm. (Rain dates 6/22 & 6/23) CONTACT: 802.394.7836 or visit www.merckforest.org
Cost: free
Saturday, June 22, 2013
NOFA-MA: Raising Grazers with Grain-fed Animals
Time: 2:00 p.m. to 5:00 p.m.
Location: North Amherst, MA
Description: This workshop helps producers plan how to integrate multiple livestock species into a whole farm system. While the primary focus of this farm is vegetable production, livestock make crucial contributions to the whole of the farm. This workshop willcover scale thresholds that make animal operations an appropriate size relative to labor input, market potential, and husbandry needs. Each species will be considered for its needs, its economic value, as well as its contribution to overall farm functioning. The presentation focuses on synergies between grazing animals (cattle and sheep) and grain-fed animals (chickens and pigs), using annual cover crops as forage, creating a farm budget, managing production, and scheduling slaughter dates. Marketing discussion will present combined approach to CSA, direct retail, farmers’ market, and restaurants.
Instructor: Dave Tepfer is co-owner of Simple Gifts Farm where he manages the livestock using a pasture-based system for 15 beefers, 30 sheep, 50 pigs, and 200 laying hens.
1089 N. Pleasant Street North Amherst, MA
For more info: www.nofamass.org/events/raising-grazers-grain-fed-animals#.UTTmfGfm55c