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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.
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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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Wednesday, June 5, 2013

Slow Living Summit

Time: 9:00 a.m. to 5:00 p.m.
Location: Brattleboro, VT
Description: The Slow Living Summit is a conference focused on the development of nurturing and mutually supportive communities, bioregions and economic systems. It happens each year in the congenial environs of downtown Brattleboro. Join Frances Moore Lappé, Judy Wicks, Michael Singer, Ellen McCulloch-Lovell, George Putnam, Susan Clark, Melissa Levy, Kathleen Draper in an exploration of mindful communities and bioregions at the 2013 Slow Living Summit (Many other speakers to be announced!) CONTACT: More information or to register, visit: www.slowlivingsummit.org/2013-summit-registration/.

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Pasture Grazing for Profit

Time: 10:00 a.m. to 3:00 p.m.
Location: Columbia County, NY
Description: USDA Service Center, Ghent and Grazin' Angus Acres, Columbia County. Specialist-led discussion will include the topics "Costs and Potential Returns of Grazing on Pasture" and "Nutritional Attributes of Well-Managed Pastures". Participants will travel to Grazin' Angus Acres for a walking tour of the premier grass-based livestock operation in Columbia County, featuring a purebred Angus cow-calf breeding herd. To register, please contact Eileen at Cornell Cooperative Extension of Columbia and Greene Counties, 518-622-9820.

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Brandon Venture Center Info Meeting

Time: 6:00 p.m. to 8:00 p.m.
Location: Brandon VT
Description: At “Building J” in Park Village, an exciting new opportunity for those in Rutland and Addison Counties will be presented. It’s the Brandon Venture Center Incubator, to be headquartered in this building. A panel presentation will include Jamie Stewart, Rutland Economic Development Corporation, Steve Beck, Economic Development Director for Brandon, Kevin Birchmore, President of the McKernon Group, Ed Bratton, owner of the Vermont Fiber Mill, Kevin McNaught, Trevin Farms and Kim Crosby of Vermont Roots. Topics explored will be establishing a commercial kitchen, how to use innovative new distribution methods; how to do up-to-date marketing, do you have a business plan and how to incorporate the growing Vermont Brand in your product or service. Participants in farmers’ markets, start-up businesses, established producers looking to grow are invited.

Directions to Building J: North from Brandon on Route 7, left on Arnold District Road, left on Mulcahy Drive into Park Village, follow signs to “Building J.”

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Thursday, June 6, 2013

Slow Living Summit

Time: 9:00 a.m. to 5:00 p.m.
Location: Brattleboro, VT

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Friday, June 7, 2013

Slow Living Summit

Time: 9:00 a.m. to 5:00 p.m.
Location: Brattleboro, VT

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Strolling of the Heifers

Time: 9:00 a.m. to 10:00 a.m.
Location: Brattleboro, VT
Description: Following the Slow Living Summit is the 3-day Strolling of the Heifers event that opens with the world-famous agriculturally-themed Strolling of the Heifers Parade at 10am sharp. (Pre-parade entertainment from 9 a.m.) Watch scores of lovable heifer calves led by future farmers, followed by many other farm animals, bands, tractors, floats, clowns and much more. (The heifers lead the parade, so don’t be late!) When it’s over, follow the crowd to the all-day 11-acre Slow Living Expo for food, music, dance, demonstrations, exhibits and fun. CONTACT: More info at www.strollingoftheheifers.com/.

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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

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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/

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Sheep & Goat Nutrition

Time: 9:00 a.m. to 12:00 p.m.
Location: Putney, VT
Description: This fourth class of the Master Shepherd Course series will feature instructors Chet Parsons (longtime sheep farmer and UVM Extension sheep specialist) and sheep and goat breeder Betsy MacIsaac. Participants will learn: the basic nutritional needs of sheep and goats, how the nutritional needs of animals change, basic feedstuffs and how to match them with the needs of the animal, weaning lambs and kids and feeding them accordingly, how to achieve appropriate weight gain, and creep feeding, and parasite control. 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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Monday, June 10, 2013

Growing Places Registration Deadline

Time: 12:00 a.m. to 1:00 a.m.
Description: New Farmer LogoWAgN LogoRegistration 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

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Mob Grazing Workshop with Ian Mitchell-Innes

Time: 9:00 a.m. to 4:00 p.m.
Location: Wells, VT
Description: COST: $50, including lunch

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

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

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

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Tuesday, June 11, 2013

Pasture Raised Poultry Workshop at Walpole Valley Farms

Time: 9:00 a.m. to 4:00 p.m.
Location: Walpole, NH
Description: Come join us for a day of practical and useful learning with a hands-on workshop on raising Pasture-Raised Broilers and Laying Hens. Workshop covers Chicken Harvesting, Poultry Management and Poultry Nutrition.

For more information: www.walpolevalleyfarms.com/poultry-workshop/
Cost: $75/person or $140 for two if registered before May 24.
$80/person or $150 for two after May 24.
APPPA Members $60/person.

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Wash Stations and Farm and Food Safety

Time: 9:00 a.m. to 10:00 a.m.
Location: Livonia, NY
Description: NOFA-NY is hosting a field day on June 11th from 5:00pm to 7:30pm at Honeyhill Farm, 6241 Price Rd, Livonia, NY. 14487. It will feature a free workshop on farm food safety as it pertains to wash water sanitation. Robert Hadad (CVP), Craig Kahlke (Lake Ontario Fruit Program), and Gretchen Wall (Produce Safety Alliance) will explain the regulations and guidelines related to wash stations and demonstrate a wash station system. No registration is required. For more details or questions, please contact Elizabeth Buck at emb273@cornell.edu.

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Food Safety Regulations, Including Canned Foods

Time: 10:00 a.m. to 12:00 p.m.
Location: Rutland, VT
Description: Location: RAFFL conference room (3rd floor), 67 Merchants Row, Rutland, VT
COST: $10 per participant, including course materials and light refreshments

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.

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

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

CONTACT: Register online by June 9 at foodregsr.eventbrite.com/. For more information, please contact Londa Nwadike at londa.nwadike@uvm.edu or 802-223-2389.

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HACCP for Food Producers

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

COST: $15 per participant, including 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.

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

CONTACT: Register online by June 9 at haccprutland.eventbrite.com/. For more information on the course, please contact Londa Nwadike at londa.nwadike@uvm.edu or 802 223 2389. To request a disability-related accommodation to participate in this program, please let Rose Crossley in UVM Extension (802-223-
2389) know by May 21, 2013 so we may assist you.

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Wednesday, June 12, 2013

Holistic High-Intensity Grazing & Genetics Workshop

Time: 9:00 a.m. to 3:00 p.m.
Location: Ancramdale, NY
Description: Herondale Farm, 90 Wiltsie Bridge Road, Ancramdale, NY. Learn techniques to put you on the path to profit, including mob grazing, holistic financial management, and guiding principals for 100% grassfed genetics. Other topics include fencing, herding, and watering, as well as how genetics, selection, and management are the guiding principles used to build herds of cattle that can produce superior quality meat. Cost is $450 for 3 days, with refreshments and lunch included. Respond to info@herondalefarm.com or 518-329-3769 for more information or registration.

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Vermont Food Safety Task Force

Time: 10:00 a.m. to 11:30 a.m.
Location: Berlin, VT
Description: The meetings are open to the public and everyone with an interest in food safety is welcome to attend. See vt.foodprotectiontaskforce.com/ for more information and draft agenda.

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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

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3rd Annual Bale Fest

Time: 3:00 p.m. to 9:00 p.m.
Location: South Royalton, VT
Description: BALE (Building A Local Economy) is producing the third year of this family-oriented regional event celebrates local Vermont communities. The day will feature a greatly expanded farmer’s market, educational workshops (including an introduction to grazing with the Center's own Jenn Colby), silent auction and raffle, live music, crafters, businesses and community groups, food vendors featuring great locally grown food, demonstrations on solar power, no-gas cars, beer making and more, bike tune-up and maintenance area, local authors’ table with readings, and more, a children’s activity area with The Arts Bus and Vermont Energy Education Project, and a table to get your own copy of White River Valley’s 2013 Locally Grown Guide. CONTACT: info@balevt.org; 802-498-8438.

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Value-Added Food Safety 101 For Produce Growers

Time: 6:00 p.m. to 8:30 p.m.
Location: Hardwick, VT
Description: Do you do value-added processing on your farm? Are you wondering what you should be doing in terms of food safety, or how the Food Safety Modernization Act (FSMA) might affect you?
This two and a half hour workshop will be an introductory overview to basic information on the Food Safety Modernization Act and Vermont food safety regulations for produce growers who do on-farm value-added processing.
PRESENTERS: Londa Nwadike and Ginger Nickerson; UVM Extension and Food Safety
FEE: $5/person or FREE for members of the CAE/VFVC
Call 802-472-5362 or register here!
Register here: www.eventbrite.com/event/6770786605
Location: Center for Ag Economy

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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

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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

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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

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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

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Monday, June 17, 2013

Maine Compost School

Time: 8:00 a.m. to 5:00 p.m.
Location: Monmouth, Maine
Description: June 17 - 21, 2013
The Maine Compost School is open to anyone interested in composting.
It's objectives are to provide an understanding of medium and large scale composting, explore problems associated with the composting process, examine appropriate organic materials suitable for composting, exchange information and foster relationships.
Cost:$525.00
Online Registration: secure.touchnet.com/C22921_ustores/web/store_cat.jspSTOREID=33&CATID=146&SINGLESTORE=true

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Maine Compost School

Time: 8:00 a.m. to 5:00 p.m.
Location: Monmouth, ME
Description: The week-long (June 17-21) Maine Compost School is open to anyone interested in composting. The curriculum is designed for farmers, commercial and private managers/operators, municipal managers/operators, recycling specialists, state and local regulators, public officials, compost marketers, Extension and USDA personnel, governmental agency personnel. The objectives are to: - Provide an understanding of medium and large scale composting - Explore problems associated with the composting process - Examine appropriate organic materials suitable for composting - Exchange information and foster relationships CONTACT: Online registration and lodging information at www.composting.org.

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Thursday, June 20, 2013

Youth Farm Safety Camp

Time: 9:00 a.m. to 4:00 p.m.
Location: Burlington, VT
Description: www.uvm.edu/extension/4-Hevents
Questions? Contact Kristen at kristen.mullins@uvm.edu or (802) 656-2034

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Food Venture Center Tours

Time: 4:30 p.m. to 5:30 p.m.
Location: Hardwick, VT
Description: Free tours of the Food Venture Center. Come on over! No appointment necessary!

www.hardwickagriculture.org/vermont-food-venture-center

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Funding Your Dreams

Time: 6:30 p.m. to 7:30 p.m.
Location: Hardwick, VT
Description: A panel discussion with regional banks, foundations, and agencies Vermont Economic Development Agency, North Country Investment Corp, Community National Bank, Vermont Community Loan Fund, Community Capital of Vermont, and more.

And time to meet one-on-one with lenders!

Are you ready to borrow money? What does a winning loan package include?
How do I build a relationship with a lender?
Get the answers to these and other funding questions in this informal and
information-filled session
Contact Heidi Krantz at 802-472-5362 ext 206
hkrantz@vtsbdc.org

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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

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Tuesday, June 25, 2013

Servsafe

Time: 8:00 a.m. to 4:00 p.m.
Location: Hardwick, VT
Description: ServSafe is a Food Service Sanitation Course developed by the National Restaurant Association Educational Foundation and is a national standard for restaurant kitchens and processing facilities. Cost: $130
To register go to:
www.eventbrite.com/event/6413381597

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Land Access Information Night

Time: 6:00 p.m. to 8:00 p.m.
Location: Laconia, NH
Description: Are you planning to buy, lease or sell farmland in New Hampshire? Whether you are looking to start a large scale commercial farm or simply a residential small-plot homestead, this informational session will touch upon the many options available to you in New Hampshire. Topics: Loan Types and Availability, Land Lease Options, Owner Financing Options, and Outline Next Steps needed toward reaching your goals.
Questions? Please contact melissa@landforgood.org
To Register:
events.r20.constantcontact.com/register/event?oeidk=a07e7ny6hv2d3d3f3b1&llr=aaucr9cab

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Wednesday, June 26, 2013

HACCP For Meat Producers

Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: With instructors Dr. Todd Pritchard and Dr. Londa Nwadike of UVM and food safety consultant Brian Norder, this course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for USDA inspection of meat and poultry products. This course meets US Department of Agriculture (USDA) requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course.
CONTACT: Catherine Violette at 603-862-2496 or Catherine.violette@unh.edu. Register online at www.events.unh.edu/RegistrationForm.pm?event_id=14951.
Cost: $325 (includes meals and snacks)

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Youth Farm Safety Camp

Time: 9:00 a.m. to 4:00 p.m.
Location: Burlington, VT
Description: UVM Extension Logowww.uvm.edu/extension/4-Hevents
Questions? Contact Kristen at kristen.mullins@uvm.edu or (802) 656-2034

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Thursday, June 27, 2013

HACCP For Meat Producers

Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: With instructors Dr. Todd Pritchard and Dr. Londa Nwadike of UVM and food safety consultant Brian Norder, this course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for USDA inspection of meat and poultry products. This course meets US Department of Agriculture (USDA) requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course.
CONTACT: Catherine Violette at 603-862-2496 or Catherine.violette@unh.edu. Register online at www.events.unh.edu/RegistrationForm.pm?event_id=14951.
Cost: $325 (includes meals and snacks)

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2nd Annual Grain Research Tour

Time: 10:00 a.m. to 3:00 p.m.
Location: Alburgh, VT
Description: Julie Dawson, is a postdoctoral research associate at Cornell University, and will cover the basics of on-farm variety trials and variety selection for wheat and other small grains. RSVP by June 21, 2013.
Cost: $15/person includes lunch from the NOFA-VT Pizza Oven.
To Register: www.uvm.edu/extension/graintour
Brochure: www.uvm.edu/extension/cropsoil/wp-content/uploads/2013graintourflyer.pdf

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Amending Soils in the Organic Dairy Pasture

Time: 2:00 p.m. to 3:00 p.m.
Location: Webinar
Description: Cindy Daley, California State University at Chico, will describe a long-term soil remediation field trial conducted at the certified organic University Farm to study the effects of a basic soil amendment program on pasture's forage quality and yield, and the economic returns on investing in the soil. More information can be found at: www.extension.org/pages/68131/amending-soils-in-the-organic-dairy-pasture

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Friday, June 28, 2013

HACCP For Meat Producers

Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: With instructors Dr. Todd Pritchard and Dr. Londa Nwadike of UVM and food safety consultant Brian Norder, this course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for USDA inspection of meat and poultry products. This course meets US Department of Agriculture (USDA) requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course.
CONTACT: Catherine Violette at 603-862-2496 or Catherine.violette@unh.edu. Register online at www.events.unh.edu/RegistrationForm.pm?event_id=14951.
Cost: $325 (includes meals and snacks)

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Saturday, June 29, 2013

RAFFL June Farm Tour

Time: 10:00 a.m. to 12:00 p.m.
Location: Wells, VT
Description: Join us for a special opportunity to meet herb growers Ellen Malona and Richard Strange of Second Nature Herb Farm. They grow and sell organically produced herb plants ready to transplant into your garden or container. They have an ever expanding plant list of herbs they specialize in including many varieties of culinary & medicinal herbs.
Free transportation is available from Rutland. (more information upon registration)

Registration Required. Register at
www.rutlandfarmandfood.org/realrutland
Questions? Contact Elizabeth at: elizabeth@rutlandfarmandfood.org
802- 417-1528.
Kids: Free. Adults: Sliding fee scale: $5 - $15

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Sunday, June 30, 2013

Cheese, Butter, Yogurt Making

Time: 1:00 p.m. to 4:00 a.m.
Location: Bethel, VT
Description: Learn how to make delicious soft cheeses, yogurt and butter in your own kitchen! Get acquainted with using butter molds and adding herbs, or other flavors to your final product. With simple instruction and good quality raw milk, it is an easy and exciting activity providing nutritious, quality food for your family.
This class will also provide information about how and where to purchase local, raw milk.
Fee: $40
To register: Send an email to Lmccrory@hughes.net or Call: 802-234-5524 Earthwise Farm and Forest

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Tuesday, July 9, 2013

Scaling Up With Innovations & Appropriate Technology

Time: 3:30 p.m. to 6:30 p.m.
Location: Westport, NY
Description: Juniper Hill Farm, 82 Loukes Lane, Wadhams (Westport), NY On-farm equipment hacks and energy efficiency are effective strategies to increase output and scale up the farm, but how does the smart farmer prioritize projects and maintain a low cost for making such improvements? At Juniper Hill Farm, the answer has been a mixture of DIY ingenuity to hone just the right infrastructure and tools, along with taking advantage of incentives and grants to implement the costlier infrastructure needed to run the farm well. A tour of Juniper Hill Farm will show how farmer Adam has been able to rapidly expand the amount of acreage in production through this combination of on-farm improvements, incentive programs and dynamic CSA marketing ideas. Hear his perspective on why he chose these methods to improve the farm’s output, and get your ideas going about your own farm’s potential. Come prepared to share your plans and ideas about on-farm efficiency, from tools to incentive & grant programs. All are welcome to stay for potluck supper to celebrate the beginning farmer spirit and the bounty of summer.
CONTACT: To pre-register and pay, please contact the Registration Coordinator, Stephanie, by phone at 585-271-1979 ext. 509, by email at register@nofany.org, or shop online at tinyurl.com/nofanyevents.

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