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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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Thursday, July 11, 2013

Farming for Beneficial Insects

Time: 2:00 p.m. to 3:00 p.m.
Location: Webinar
Description: Pollinators and other beneficial insects help ensure healthy crop harvests. Participate in this webinar to learn how to support pollinators and natural enemies of crop pests (predators and parasitoids) by providing diverse habitat and protection from pesticides. This webinar highlights research showing how diverse habitat adjacent to cropland supports improved pollination and reduces pest pressure.

This webinar is sponsored by the USDA NRCS East National Technology Support Center.
For more information please visit the link below:
www.conservationwebinars.net/webinars/farming-for-beneficial-insects-pollinators-predators-and-parasitoids

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NOFA Vermont - Celebrate Your Farmer Social

Time: 5:30 p.m. to 7:30 p.m.
Location: Fairlee, VT
Description: NOFA Vermont - Celebrate Your Farmer Social
For details visit the NOFA-VT website:
nofavt.org/events/celebrate-your-farmer-social-your-farm
$5 donation requested.
Pre-registration is required for all workshops and socials

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Flies on your livestock on pasture? What’s the Buzz?

Time: 6:00 p.m. to 8:00 p.m.
Location: Hoosick Falls, NY
Description:
Flies on your livestock on pasture? What’s the Buzz? Field meeting on pasture fly management!
Sheffer’s Grassland Dairy, Hoosick Falls, NY

Who are the usual summer time pest species and what can you do about them? From this field meeting you will learn to correctly identify the most important fly pests affecting livestock on pasture in the northeast. You will also learn techniques to determine if fly populations are at numbers that can cause economic injury. Learn the options available for controlling fly pests affecting animals on pasture including the role of dung beetles, use of effective biting fly catching traps suitable for use on pasture, and what you should know about making insecticide use decisions.

There is no cost for the meeting but R.S.V.P. is appreciated. For more information or to register, please contact Marcie Vohnoutka at mmp74@cornell.edu or (518) 272-4210.

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Friday, July 12, 2013

The Vermont Farm and Food Art Show

Time: 5:00 p.m. to 8:00 p.m.
Location: Rutland, VT
Description: The Vermont Farm and Food Art Show

Opening Reception, Chaffee Downtown,
75 Merchants Row,
Presented in partnership with RAFL. Show runs from July 5 - August 11.
www.chaffeeartcenter.org/gallery.html

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Saturday, July 13, 2013

Naked Table Workshop & Lunch

Time: 9:00 a.m. to 4:00 p.m.
Location: Hardwick, VT
Description: The Naked Table Project
Center for an Agricultural Economy, Hardwick, VT
This event includes the table making workshop lead by expert furniture makers as well as our guided forest tour and localvore lunch the following day.
All proceeds will benefit the CAE
Contact the organizers for exact times.
nakedtableblog.tumblr.com/joinaworkshop

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Sunday, July 14, 2013

Naked Table Workshop & Lunch

Time: 9:00 a.m. to 4:00 p.m.
Location: Hardwick, VT
Description: The Naked Table Project
Center for an Agricultural Economy, Hardwick, VT
This event includes the table making workshop lead by expert furniture makers as well as our guided forest tour and localvore lunch the following day.
All proceeds will benefit the CAE
Contact the organizers for exact times.
nakedtableblog.tumblr.com/joinaworkshop

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Tuesday, July 16, 2013

Year-Round Forage Planning

Time: 11:00 a.m. to 2:00 p.m.
Location: Addison, VT
Description: Harrison's Homegrown Dairy Farm
Do you have enough pasture to last through the summer slump? How do you manage when and how to transition to stored feed? Does that feed last all winter, and how could that affect the rest of this year’s and next year’s grazing decisions? Whether wet or dry, small or large, the need for quality, consistent, nutritious forage is a must for any dairy or livestock farm to be viable in the long term. Join Troy Bishopp, coordinator of a SARE multi-state holistic planned grazing project, and Willie Gibson, dairy and livestock advisor with NOFA-VT as they engage in planning exercises and discussion with hosts Pat and Melanie Harrison.

Cost: $15 for VGFA and NOFA-VT members, $25 for non members. Bring your lunch; drinks and snacks provided.
Register online at: harrisongrazing.eventbrite.com/
Questions: Jenn Colby, jcolby@uvm.edu, (802) 656-0858 or sustainableagriculture@uvm.edu, (802) 656-5459

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NOFA VT Summer Workshop - High Tunnel Seed Production

Time: 4:00 p.m. to 6:00 p.m.
Location: Wolcott, VT
Description: Resiliency in a Changing Climate: High Tunnel Seed Production
High Mowing Seeds, Wolcott, VT
For details on this workshop visit the NOFA-VT website:
nofavt.org/events/resiliency-changing-climate-high-tunnel-seed-production

Workshops are $10 for NOFA members and $20 for non-members, unless otherwise noted (become a member today!).

This workshop is an intermediate/advanced- For commercial producers that are interested in learning more about seed production with a high level of knowledge in crop production.

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Wednesday, July 17, 2013

Year-Round Forage Planning

Time: 1:00 p.m. to 4:00 p.m.
Location: Greensboro, VT
Description: Year-Round Forage Planning at Jasper Hill Farm, 148 Town Hwy 41, Greensboro, VT

Do you have enough pasture to last through the summer slump? How do you manage when and how to transition to stored feed? Does that feed last all winter, and how could that affect the rest of this year’s and next year’s grazing decisions? Whether wet or dry, small or large, the need for quality, consistent, nutritious forage is a must for any dairy or livestock farm to be viable in the long term. Join Troy Bishopp, coordinator of a SARE multi-state holistic planned grazing project, and Willie Gibson, dairy and livestock advisor with NOFA-VT as they engage in planning exercises and discussion with Jasper Hill farm manager Brian Trudell. Jasper Hill is an award-winning farmstead cheese company and commercial cheese cave. The farm is challenged by managing quality pastures, maintaining milk components, infrastructure limitations. In this transitional year, Brian welcomes the opportunity to evaluate different options, and will lead a farm tour looking at recently installed improvements.

Cost: $15 for VGFA and NOFA-VT members, $25 for non members. Bring your lunch; drinks and snacks provided. Register online at: jasperhillgrazing.eventbrite.com/
Questions: Jenn Colby, jcolby@uvm.edu, (802) 656-0858 or sustainableagriculture@uvm.edu, (802) 656-5459

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Thursday, July 18, 2013

NW Crop & Soils Prgm: Summer Field Day

Time: 10:00 a.m. to 2:00 p.m.
Location: Franklin, VT
Description: Please join us at Bridgeman View Farm to learn about new and innovative crop, soil and water management tools. The field day will include discussions on reduced tillage, vertical tillage, tile drainage, and Precision Feed Management.
Hosted by the University of Vermont Extension Northwest Crops and Soils Program and Friends of Northern Lake Champlain (FNLC).
Free with lunch provided.
RSVP by July 16, 2013 - Susan Brouillette: 802-524-6501 or 1-800-639-2130 (VT only) or email: susan.brouillette@uvm.edu

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NOFA Vermont - Celebrate Your Farmer Social

Time: 5:30 p.m. to 7:30 p.m.
Location: East Middlebury, VT
Description: NOFA Vermont - Celebrate Your Farmer Social
For details visit the NOFA-VT website:
nofavt.org/events/celebrate-your-farmer-social-elmer-farm
$5 donation requested.
Pre-registration is required for all workshops and socials

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Good Manufacturing Practices

Time: 6:30 p.m. to 7:30 p.m.
Location: Hardwick, VT
Description: Good Manufacturing Practices (GMPs) are the basic sanitary and processing requirements necessary to ensure the production of safe and wholesome food. They are a key pre-requisite for HACCP programs and are essential to meeting FDA and USDA food safety requirements. Therefore, it is very important that food processors understand and can implement these practices. This workshop will provide information on this topic and will also have an extended time of question and answers.
Vermont Food Venture Center: Free, to register follow the link: gmps.eventbrite.com/

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Saturday, July 20, 2013

NOFA VT Summer Workshop: Planning for the Prolific Fall Garden

Time: 9:30 a.m. to 11:30 a.m.
Location: Williston, VT
Description: Planning for the Prolific Fall Garden, Gardener's Supply Co., Williston, VT
For details on this workshop visit the NOFA-VT website:
nofavt.org/events/planning-prolific-fall-garden

Workshops are $10 for NOFA members and $20 for non-members, unless otherwise noted (become a member today!).

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Tuesday, July 23, 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. To register go to:
www.eventbrite.com/event/6413381597

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Wednesday, July 24, 2013

NOFA-VT Summer Workshop: Nutrient Dense Forages

Time: 10:00 a.m. to 4:00 p.m.
Location: Wells, VT
Description: Nutrient Dense Forages, Larson Farm, Wells, VT
For details on this workshop visit the NOFA-VT website:
nofavt.org/events/nutrient-dense-forages

Cost: $20 members; $40 non-members

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Saturday, July 27, 2013

NOFA-MA: Certified Organic Poultry, Pigs, Steer, and Worms

Time: 10:00 a.m. to 3:00 p.m.
Location: Barre, MA
Description: In this workshop, Julie will discuss and participants will see two sizes of meat birds, layers, brand new turkeys, pigs, cows, and worms. Participants will learn about the management of all these species and their relationships to each other on this tightly organized and rotated farm system, which includes 2 ½ acres of vegetables and 1 acre of orchard. The workshop covers feeds, housing, pasturing, woods management, rotations with crops, sprouted grains, brooding, marketing, and finances. Participants have the opportunity to help slaughter some chickens.
Instructor: Julie Rawson is a life-long farmer who has been raising livestock organically for almost 30 years.
Many Hands Organic Farm
411 Sheldon Road
Barre, MA

For more info: www.nofamass.org/events/certified-organic-poultry-pigs-steer-and-worms#.UTTnNWfm55c

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Thursday, August 1, 2013

UVM Extension Northwest Annual Crops & Soils Field Day

Time: 9:15 a.m. to 3:30 p.m.
Location: Alburgh, VT
Description: Join the UVM Extension Northwest Crops & Soils Program to learn about the latest research and developments in corn, small-scale grain and hops production, aerial cover crop seeding, pasture irrigation systems and more at our Annual Crops & Soils Field Day at Borderview Research Farm.

This year's theme is "Strategic Farming - Gearing Up for Weather Extremes." Participants will hear about the opportunities and challenges of reduced tillage and vertical tillage and have the chance to view equipment and see demonstrations.

Check out our field day flyer for more details - www.uvm.edu/extension/cropsoil/wp-content/uploads/2013brochure.pdf

Registration starting at 9:15 a.m. Event starts promptly at 10:00 a.m.
Lunch will be provided and CCA credits are available.
$20 per person and free of charge for farmers.

You can register online at www.uvm.edu/extension/fieldday

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NOFA Vermont - Celebrate Your Farmer Social

Time: 5:30 p.m. to 7:30 p.m.
Location: Walden, VT
Description: NOFA Vermont - Celebrate Your Farmer Social
For details visit the NOFA-VT website:
nofavt.org/events/celebrate-your-farmer-social-harvest-hill-farm
$5 donation requested.
Pre-registration is required for all workshops and socials

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Saturday, August 3, 2013

Fourth Annual Northeast USA Rice Conference

Time: 9:00 a.m. to 4:00 p.m.
Location: Westminster West, VT
Description: Fourth Annual Northeast USA Rice Conference - Akaogi Farm, Westminster West, VT

This conference will focus on various aspects of rice farming in the Northeast including seed saving, data collection, wildlife conservation, and small-scale rice processing equipment. Featuring:
David Mackill (Adjunct Professor, Plant Sciences, UCalifornia Davis)
Don Brill (engineer, www.thericeharvester.com)
Conrad Vispo (ecologist, Farmscape Ecology Program, Hawthorne Valley Farm)

Deadline for registration is July 26th.

Registration Fee: $50/person, $60/couple, $40/student
Registration fee includes lunch and copy of the 2012 conference proceedings. Register early, space is limited. To register please provide your name, e-mail address, and a check made out to
Mia Murphy, 351 Longley Road, Groton, MA 01450.
Contact Mia at makaogi@gmail.com.
Additional details about the conference can be found at www.ricenortheasternus.org.

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Sunday, August 4, 2013

NOFA-VT Summer Workshop: CSA Farmer Exchange with Equiterre

Time: 1:30 p.m. to 4:00 p.m.
Location: Burlington, VT
Description: CSA Farmer Exchange with Equiterre & NOFA-VT Social
Intervale Community Farm, Burlington, VT

For more information and to register:
nofavt.org/events/csa-farmer-exchange-equiterre

Workshops are $10 for NOFA members and $20 for non-members, unless otherwise noted (become a member today!). A $5 donation is requested for socials.

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Monday, August 5, 2013

Food Safety Modernization Act Workshop

Time: 6:00 p.m. to 8:00 p.m.
Location: Brentwood, NH
Description: Location: UNH Cooperative Extension Office
UNH Extension along with the NH Dept of Agriculture, NH Farm Bureau, the NE Farmers Union and NH VGBA and Fruit Growers Association, will be hosting workshops on the Food Safety Modernization Act.
For more information:
extension.unh.edu/events/files/0BC6EAB9-9E0F-95C0-178F74C2BE51D088.pdf

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Tuesday, August 6, 2013

NOFA-VT Summer Workshop: Improving Pasture Productivity

Time: 1:00 p.m. to 3:00 p.m.
Location: Washington, VT
Description: Improving Pasture Productivity with Intensive Grazing & Silvopasture
Deberville Dairy Farm, Washington, VT
For more information or register visit the NOFA-VT website:
nofavt.org/events/improving-pasture-productivity-intensive-grazing-silvopasture

Workshops are $10 for NOFA members and $20 for non-members, unless otherwise noted (become a member today!).

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Food Safety Modernization Act Workshop

Time: 6:00 p.m. to 8:00 p.m.
Location: Boscawen, NH
Description: Location: UNH Cooperative Extension Office
UNH Extension along with the NH Dept of Agriculture, NH Farm Bureau, the NE Farmers Union and NH VGBA and Fruit Growers Association, will be hosting workshops on the Food Safety Modernization Act.
For more information:
extension.unh.edu/events/files/0BC6EAB9-9E0F-95C0-178F74C2BE51D088.pdf

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Thursday, August 8, 2013

NOFA-VT Summer Workshop: Twilight Tour

Time: 5:00 p.m. to 7:30 p.m.
Location: Essex, NY
Description: Twilight Tour at Essex Farm
Essex, NY (just one mile from the Charlotte, VT/Essex, NY Ferry)

For more information or to register visit the NOFA-VT website:
nofavt.org/events/twilight-tour-essex-farm

Workshops are $10 for NOFA members and $20 for non-members, unless otherwise noted (become a member today!).

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Food Safety Modernization Act Workshop

Time: 6:00 p.m. to 8:00 p.m.
Location: North Haverill, NH
Description: Location: UNH Cooperative Extension Office
UNH Extension along with the NH Dept of Agriculture, NH Farm Bureau, the NE Farmers Union and NH VGBA and Fruit Growers Association, will be hosting workshops on the Food Safety Modernization Act.
For more information:
extension.unh.edu/events/files/0BC6EAB9-9E0F-95C0-178F74C2BE51D088.pdf

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Sunday, August 11, 2013

Parasite Control of Sheep, Goats & Camelids

Time: 9:00 a.m. to 12:00 p.m.
Location: Richford, VT
Description: The Parsons' Farm, Richford, VT
This sixth class of the Master Shepherd Course series will feature instructor Chet Parsons (longtime sheep farmer and UVM Extension sheep specialist, and certified FAMACHA* instructor). Participants will learn: * What parasites are important. * The effect that parasites have on your animals. * How to determine if your animals are affected.* How to treat them.* Management techniques to reduce the use of chemical treatments. * FAMACHA* training, $15 extra for a FAMACHA Card. * How to do fecal egg counts with a microscope. * The FAMACHA system of parasite control is based on the degree of anemia that an animal has based on its parasite load. It is measured with a FAMACHA card and the animal's lower eyelid. CONTACT: Visit vtsheepandgoat.org/wpcontent/uploads/2013/01/MasterShepherdBookletWEB.pdf

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Tuesday, August 13, 2013

Financial Planning for Farmers

Time: 10:00 a.m. to 2:00 p.m.
Location: St. Albans, VT
Description: Caring Dairy of Ben & Jerry's and UVM Extension are pleased to present workshops on financial planning for farmers. Free to farmers and includes lunch.
The workshops will be part discussion to focus on individual questions, but also a straightforward background on the resources and basic information participants need for financial strength. The event will cover:
1. Business Plan overview: what is in a plan and how to write one (overview/intro)
2. Financial Education, Literacy: what are the types of analysis and how can you measure for your own business
3. Overall dairy finance analysis and comparison to industry norms
4. Specific elements of dairy management decisions:
- value added planning - diversification - new technology investment - expansion planning
5. Farm transfer/sale or business sell off planning
The event's program is geared toward dairy farming, but is open to others. Also, we want to point out that for all farmers it is important to think about retirement planning, even when that is not imminent. Retiring with only the farm as an asset, and no plan for transition, may mean the farm must be sold, which may make it inaccessible to many aspiring farmers.

The workshops are meant to be small gatherings, open to groups of about 10. Local accountants, Farm Viability reps, an attorney, and UVM's Farm Transfer Guru Bob Parsons will be presenting.
Space is limited - Please register with Rachel Gilker: 240-441-8044 or rgilkercaringdairy@gmail.com

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Regional Webinar About Food Safety Modernization Act

Time: 12:00 p.m. to 1:30 p.m.
Location: Webinar
Description: New England Food System Policy Project, Food Solutions New England; Massachusetts Farm Bureau Federation; New England Farmers Union; Rhode Island Division of Agriculture; UMass Extension; University of Rhode Island are pleased to host:

A Free Webinar on FSMA for New England Food Producers, Buyers, and Those Working Toward a Resilient New England Food System

The Food Safety Modernization Act (FSMA) is a new federal food safety law that will significantly impact how food in New England and around the country is grown, handled, and processed. Whether you are a farmer, a food buyer or processor, or someone working toward a thriving and resilient New England farm and food system, you have a stake in how FSMA is implemented and can help make it a workable law that improves food safety and supports the type and scale of agriculture we have here in New England.

Join us for a discussion about two rules that have recently been released by the Food and Drug Administration—the “produce” rule, which addresses farm practices, and the “preventive controls” rule, which governs facilities that manufacture, process, pack or hold food. Learn how these rules may affect your farm, your business, your food purchasing decisions or the region’s farm economy and environment—and how you can take action to be sure your voice is heard.

Register here for this free webinar: www2.gotomeeting.com/register/308684314
Unable to participate on August 13th but want to see the webinar? Register now and we will send you a link to the webinar after it happens so you can watch it at your convenience.

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Wednesday, August 14, 2013

Financial Planning for Farmers

Time: 10:00 a.m. to 2:00 p.m.
Location: Newport, VT
Description: Caring Dairy of Ben & Jerry's and UVM Extension are pleased to present workshops on financial planning for farmers. Free to farmers and includes lunch.
The workshops will be part discussion to focus on individual questions, but also a straightforward background on the resources and basic information participants need for financial strength. The event will cover:
1. Business Plan overview: what is in a plan and how to write one (overview/intro)
2. Financial Education, Literacy: what are the types of analysis and how can you measure for your own business
3. Overall dairy finance analysis and comparison to industry norms
4. Specific elements of dairy management decisions:
- value added planning - diversification - new technology investment - expansion planning
5. Farm transfer/sale or business sell off planning
The event's program is geared toward dairy farming, but is open to others. Also, we want to point out that for all farmers it is important to think about retirement planning, even when that is not imminent. Retiring with only the farm as an asset, and no plan for transition, may mean the farm must be sold, which may make it inaccessible to many aspiring farmers.

The workshops are meant to be small gatherings, open to groups of about 10. Local accountants, Farm Viability reps, an attorney, and UVM's Farm Transfer Guru Bob Parsons will be presenting.
Space is limited - Please register with Rachel Gilker: 240-441-8044 or rgilkercaringdairy@gmail.com

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NOFA-VT Summer Workshop: Beginning Farmer Field Day

Time: 10:00 a.m. to 4:00 p.m.
Location: Northfield, VT
Description: Beginning Farmer Field Day for Livestock Producers
Green Mountain Girls Farm, Northfield, VT

For more information or to register visit the NOFA-VT website:
nofavt.org/events/beginning-farmer-field-day-livestock-producers

Cost: $20 members; $40 non-members

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Thursday, August 15, 2013

Financial Planning for Farmers

Time: 10:00 a.m. to 2:00 p.m.
Location: Middlebury, VT
Description: Caring Dairy of Ben & Jerry's and UVM Extension are pleased to present workshops on financial planning for farmers. Free to farmers and includes lunch.
The workshops will be part discussion to focus on individual questions, but also a straightforward background on the resources and basic information participants need for financial strength. The event will cover:
1. Business Plan overview: what is in a plan and how to write one (overview/intro)
2. Financial Education, Literacy: what are the types of analysis and how can you measure for your own business
3. Overall dairy finance analysis and comparison to industry norms
4. Specific elements of dairy management decisions:
- value added planning - diversification - new technology investment - expansion planning
5. Farm transfer/sale or business sell off planning
The event's program is geared toward dairy farming, but is open to others. Also, we want to point out that for all farmers it is important to think about retirement planning, even when that is not imminent. Retiring with only the farm as an asset, and no plan for transition, may mean the farm must be sold, which may make it inaccessible to many aspiring farmers.

The workshops are meant to be small gatherings, open to groups of about 10. Local accountants, Farm Viability reps, an attorney, and UVM's Farm Transfer Guru Bob Parsons will be presenting.
Space is limited - Please register with Rachel Gilker: 240-441-8044 or rgilkercaringdairy@gmail.com

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The Dos and Don'ts of Writing Your Business Plan

Time: 12:00 p.m. to 1:00 p.m.
Location: Webinar
Description: Which agri-business operator, educator or farmer doesn't want to learn more about farm business planning? Studies show that entrepreneurs who complete a business plan are six times more likely than others to build a successful business.
Rutgers Cooperative Extension is offering two free, live video webinars on writing business plans and marketing:
To sign up go to bit.Ly/RCEwebinars or contact Jenny Carleo at 609-465-5115 or by emailing carleo@njaes.rutgers.edu for more details.

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Labeling Your Food Product

Time: 6:30 p.m. to 7:30 p.m.
Location: Hardwick, VT
Description: Labeling Your Food Product, Center for an Agricultural Economy, Hardwick, VT

Talk with the pros about layout, printing and producing your food product labels

FREE and open to the public, courtesy of VT Small Business Development Center

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The Dos and Don't of Writing Your Business Plan

Time: 7:00 p.m. to 8:00 p.m.
Location: Webinar
Description: Which agri-business operator, educator or farmer doesn't want to learn more about farm business planning? Studies show that entrepreneurs who complete a business plan are six times more likely than others to build a successful business.
Rutgers Cooperative Extension is offering two free, live video webinars on writing business plans and marketing:
To sign up go to bit.Ly/RCEwebinars or contact Jenny Carleo at 609-465-5115 or by emailing carleo@njaes.rutgers.edu for more details.

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Friday, August 16, 2013

Identifying and Reaching Your Target Audience

Time: 12:00 p.m. to 1:00 p.m.
Location: Webinar
Description: Which agri-business operator, educator or farmer doesn't want to learn more about farm business planning? Studies show that entrepreneurs who complete a business plan are six times more likely than others to build a successful business.
Rutgers Cooperative Extension is offering two free, live video webinars on writing business plans and marketing:
To sign up go to bit.Ly/RCEwebinars or contact Jenny Carleo at 609-465-5115 or by emailing carleo@njaes.rutgers.edu for more details.

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Identifying and Reaching Your Target Audience

Time: 7:00 p.m. to 8:00 p.m.
Location: Webinar
Description: Which agri-business operator, educator or farmer doesn't want to learn more about farm business planning? Studies show that entrepreneurs who complete a business plan are six times more likely than others to build a successful business.
Rutgers Cooperative Extension is offering two free, live video webinars on writing business plans and marketing:
To sign up go to bit.Ly/RCEwebinars or contact Jenny Carleo at 609-465-5115 or by emailing carleo@njaes.rutgers.edu for more details.

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Saturday, August 17, 2013

Kingdom Farm and Food Days

Time: 9:00 a.m. to 5:00 p.m.
Location: NEK
Description: SAVE THE DATE August 17 - 18, 2013
For a complete schedule of events visit: kingdomfarmandfooddays.eventbrite.com/
www.kingdomfarmandfood.org/

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Regional Food System Tour

Time: 10:00 a.m. to 12:00 p.m.
Location: Hardwick, VT
Description: Regional Food System Tour, Hardwick, VT
Contact organizers for exact tour times.
$35/person or $25/CAE members. Email: www.hardwickagriculture.org/contact or call 802-472-5362, ext 214 to register.

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Bounty of the County

Time: 4:00 p.m. to 9:00 p.m.
Location: Starksboro, VT
Description: Horse N Rebel, 4118 VT Route 116, Starksboro, VT
Please join us for our second annual celebration of all things Addison County! This year's Bounty of the County will feature a local pig and corn roast, local salads, local beer and cider kegs, local music, and lawn games with local folks. We'll eat, dance and toss horseshoes over at the beautiful barn on Horse N Rebel farm. Bring your friends and family for a fantastic night!
For more information email: lea@acornvt.org

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Monday, August 19, 2013

NOFA-VT Summer Workshop: Learning from 1st Year Pasture Irrigati

Time: 10:00 a.m. to 12:00 p.m.
Location: Vernon, VT
Description: Learning from First Year Pasture Irrigation
Miller Farm, Vernon, VT

For more information or to register visit the NOFA-VT website:
nofavt.org/events/learning-first-year-pasture-irrigation

Cost: Members $10; nonmembers $20

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Meat Marketing: Learn What Cuts of Meat Chefs Want

Time: 6:00 p.m. to 8:30 p.m.
Location: Northampton, MA
Description: Potpourri Plaza, 243 King Street in Northampton, Conference Room 234-236

Come hear what local chefs are looking for when it comes to local meat. Daniel Martinez from Bistro Les Gras and Jordan Scott from The Gill Tavern will share their thoughts on how farmers can better serve the restaurant community by providing cuts chefs need. This session will be geared toward educating farmers on the needs of the restaurant industry for local beef, pork, lamb, goat and chicken product. Both chefs use locally raised meat on their menu throughout the year and are excited to talk about the current needs in the industry, what cuts work for them and how to maintain a healthy wholesale relationship. We welcome other chefs to attend and meet the farmers. Dinner will be provided; suggested donation for the workshop is $10. Please RSVP by Friday, August 16th to Devon at (413) 665-7100 x22.

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