New Farmer Calendar
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
TEST Entry
Time: 9:00 p.m. to 10:00 p.m.
Description: 
This is a test. This is a test.This is a test.This is a test.This is a test.This is a test.This is a test.This is a test.This is a test.This is a test.This is a test.vThis is a test.This is a test.This is a test.This is a test.
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
Saturday, July 13, 2013
Caring for Your Family Milk Cow & Calf
Time: 10:00 a.m. to 2:00 p.m.
Location: Bethel, VT
Description: Interested in having a milk cow? Wondering how to get started? Interested in managing your livestock organically? Join us and learn some important points for your new adventure.
At Earthwise Farm and Forest www.earthwisefarmandforest.com/