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UVM Center for Sustainable Agriculture Calendar



Monday, March 2, 2015

NOFA-NY's Farmer's Pledge Application Deadline

Time: 9:00 a.m. to 5:00 p.m.
Description: Registration online at: www.cvent.com/events/farmer-s-pledge-2015/faqs-850cbb4db0414a598acdccc598d419d9.aspx

COST: $75

The Farmer's Pledge is for growers and producers who:

Are current members of NOFA-NY
Adhere to all principles outlined in the Farmer's Pledge
Agree to allow customers to inspect the farm by appointment to judge if the farmer is adhering to the Pledge
Are or are not Certified Organic

CONTACT: Sondra Gjersoe at sondra@nofany.org for more information or with any questions.

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Wednesday, March 4, 2015

NOFA-NY Organic Dairy and Field Crop Conference

Time: 8:00 a.m. to 5:00 p.m.
Description: Holiday Inn Liverpool/Syracuse, NY

COST: $65

NOFA-NY welcomes veteran farmers, beginning farmers, and farmers interested in transitioning to organic management. This year’s program includes a half-day intensive workshop entitled “Homeopathic, Herbal and Holistic Solutions to Common Situations in the Dairy Herd.” NOFA-NY Certified Organic, LLC staff will be available throughout the day-long conference to answer questions. Enjoy a day of learning, networking, and information exchange.

CONTACT: Register at: www.cvent.com/events/2015-dairy-field-crop-conference/registration-9821b4828d524dd79784c12a996bd56d.aspx or contact NOFA-NY at register@nofany.org with any questions or for more information.

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Winter Meeting with Friends of Northern Lake Champlain

Time: 9:00 a.m. to 5:00 p.m.
Description: Champlain Valley Equipment, St. Albans, VT

COST: TBA

We are actively working on planning our 2015 Winter Meeting and are planning topics about over fertilization and feeding too much phosphorus, updated agronomic cost effective practices, the FNLC tile drainage project and UVM Extension research and equipment updates. Once scheduled, you can sign up by contacting Susan Brouillette at the contact information below.

CONTACT: Susan Brouillette at 802-524-6501 or at susan.brouillette@uvm.edu for more information or with any questions.

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Thursday, March 5, 2015

Labor Management for Farmers, Session III: Conflict on the Team

Time: 10:00 a.m. to 3:00 p.m.
Description: Red Schoolhouse, Vermont Technical College Campus, 46 So. Randolph Rd, Randolph, VT

COST: $50 members (NOFA), $70 non-members, discounts available for multiple workshops or employees

Become a better manager by learning how to navigate different personalities and developing your leadership style. Through presentation of the Myers-Briggs Type Indicator (MBTI copyright), workshop attendees will gain awareness and practical skills in clear communication, creating a positive work environment and managing a diverse team. These life skills are applicable well beyond the barn or field. Challenge your assumptions about yourself and your employees to increase everyone’s workplace satisfaction.

CONTACT: Register at: nofavt.org/annual-events/farmer-courses or contact NOFA-VT at info@nofavt.org or 802-434-4122 for more information or with any questions.

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Friday, March 6, 2015

Labor Management for Farmers, Session III: Conflict on the Team

Time: 10:00 a.m. to 3:00 p.m.
Description: 401 Lawrence Place, Vermont Technical College Campus, Williston, VT

COST: $50 members (NOFA), $70 non-members, discounts available for multiple workshops or employees

Become a better manager by learning how to navigate different personalities and developing your leadership style. Through presentation of the Myers-Briggs Type Indicator (MBTI copyright), workshop attendees will gain awareness and practical skills in clear communication, creating a positive work environment and managing a diverse team. These life skills are applicable well beyond the barn or field. Challenge your assumptions about yourself and your employees to increase everyone’s workplace satisfaction.

CONTACT: Register at: nofavt.org/annual-events/farmer-courses or contact NOFA-VT at info@nofavt.org or 802-434-4122 for more information or with any questions.

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Saturday, March 7, 2015

33rd Annual CT NOFA Winter Conference

Time: 8:30 a.m. to 5:00 p.m.
Description: Western CT State University, Midtown Campus, 181 White Street, Danbury, CT

COST: Varies by registration type

CT NOFA's Winter Conference is Connecticut's largest food, agriculture and sustainability conference and will be back for a second year at Western Connecticut State University's Midtown Campus in Danbury - a terrific venue. Join us to discuss the future of sustainable farming, celebrate local food and much more.

In between workshops, attendees can visit with over 70 vendors, farmers and exhibitors featuring local foods, crafts, books, and sustainability initiatives. Our legendary raffle will return with prizes that include garden supplies, Connecticut grown and crafted goods, exciting services and more.

In the interest of sustainability – Please remember: bring your personal water bottle to the conference. Western CT State University has filling stations!

In the event of inclement weather and the university closes, the snow date is March 8, 2015.

CONTACT: Register at ctnofa.wufoo.com/forms/z1rj2fvn0tu41up/ or contact CT NOFA at (203) 308-2584 or ctnofa@ctnofa.org with any questions or for more information.

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Spring Bloomers

Time: 9:30 a.m. to 11:00 a.m.
Description: Gardener's Supply - Burlington, 128 Intervale Rd, Burlington, VT, 05401

COST: $12.50

These no-nonsense plants will shatter the common misconception that spring is only “mud season” in northern climates. Discover some terrific perennials, bulbs and herbs for early color as well as tips for jump-starting your gardens for spring.

CONTACT: Meredith White at meredithw@gardeners.com or 802-658-2433 for more information or with any questions

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Garden Design 101

Time: 11:30 a.m. to 1:00 p.m.
Description: Gardener's Supply - Burlington, 128 Intervale Rd, Burlington, VT, 05401

COST: $12.50

Presenter: Kerry Mendez
Learn easy-to-implement steps for creating ever-blooming, low maintenance gardens. Topics include site assessment; design principles and techniques; arranging plants based on heights; creating focal points; incorporating bulbs & annuals; plus drafting a design to scale and building a plant list.

CONTACT: Meredith White at meredithw@gardeners.com or 802-658-2433 for more information or with any questions

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Sunday, March 8, 2015

Growing Greens on a Homestead Scale

Time: 10:00 a.m. to 1:00 p.m.
Description: Noonday Farm, 96 Windsor Road, Winchendon Springs, MA

COST: $25 NOFA-Mass Member; $31 Non-Member

This workshop will be divided into two parts. First, Bob will cover the designs of the greenhouse attached to the home and the root cellar. Participants will learn all the structural and design components, including orientation, materials, glazing, insulation, thermal mass, and hot air transfer. Uses include climate manipulation for plant growth and heating the home and domestic hot water. Second, Beth will discuss crops in the greenhouse and in the kitchen: including her choices for greens, salad, oriental greens and cole crops. She will discuss preparation techniques like braising, wilting and flash-cooking. They will cover root cellar storage, lacto-fermentation, and creating a rhythm to this style of living. This is a great learning opportunity for current and aspiring homesteaders/home gardeners.

Participants are welcomed you to stay for a potluck lunch, from 1 to 3pm. Please email glenn@nofamass.org to RSVP for the lunch.

CONTACT: Register at www.brownpapertickets.com/event/1067710 or contact Glenn Oliveira, Education Events Organizer, at glenn@nofamass.org or 774-678-9644 for more information or with any questions.

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Monday, March 9, 2015

Hygiene and Food Safety for Artisan and Farmstead Cheesemakers

Time: 9:00 a.m. to 4:00 p.m.
Description: Vermont Technical College, Randolph Center, VT, 05061

COST: $125

This course will evaluate food safety within a cheese plant with an emphasis on good manufacturing practices, good personal hygiene, sanitation, factors that affect microbial growth and who the major microbes of interest are. With the implementation of the Food Safety Modernization Act of 2011, the Hazard Analysis and Critical Control Point requirements for food safety plans will became a regulatory requirement. The changes would have an important impact on small and artisanal cheesemakers. This VTC workshop in Food Safety and Artisan Cheesemaking series explores potential hazards in cheese making with a focus on those of a biological nature capable of causing food-borne illness if present in cheese. This workshop will review specific microbial pathogens of concern, sources of contamination and interventions aimed at reducing risks both on-farm and in the processing facility. In addition, preventative control strategies cheesemakers can employ with a focus on essential pre-requisite programs such as good manufacturing practices, proper sanitation standard operating procedures and related documentation will be discussed. This course will conclude with a thorough description of milk quality tests and interpretation of results. The whole program offers a proactive step of risk reduction practices and preventive controls to improve the safety of artisanal cheeses and prepare producers for forthcoming regulation. This course will be taught by Dr. Todd Pritchard from the University of Vermont.

CONTACT: Register at: www.vtc.edu/food-safety-cheese or contact Molly Willard at mwillard2@vtc.edu or 802-535-5315 for more information or with any questions.

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Tuesday, March 10, 2015

Farmstead and Artisan Cheeses: From Concept to Commerce

Time: 9:00 a.m. to 4:00 p.m.
Description: Vermont Technical College, Randolph Center, VT, 05061

COST: $125

Artisan cheesemaking is a great fit for sustainable farming. As a value-added component of a sustainable farming plan, cheesemaking can be another step in the holistic cycle of land to food. Today, the United States has nearly 1,000 artisan cheesemakers, with more starting up each year, associated with the renovated interest of American consumer for local, artisanal cheeses. However, the path to success in is not always easy, in part due to all the multiple factors involved in making good quality cheeses as well as the current competitive market.

CONTACT: Register at: www.vtc.edu/cheeses-concept-commerce or contact Molly Willard at mwillard2@vtc.edu or 802-535-5315 for more information or with any questions.

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Wednesday, March 11, 2015

Vermont Organic Dairy Producers Conference

Time: 9:00 a.m. to 4:00 p.m.
Description: VT Technical College, Randolph, VT

COST: $25

UVM Extension's Northwest Crops & Soils Program and NOFA Vermont's Organic Dairy and Livestock Technical Assistance Program invite you to the 5th Annual Vermont Organic Dairy Producers Conference!

Keynote speakers are Dr. Roger Moon, a veterinary entomologist at the University of Minnesota, and Dr. Guy Jodarski, staff veterinarian for Organic Valley. A farmers panel will share information about robotic milking systems on their organic pasture-based farms, and transitioning to no grain feeding.

CONTACT: Register at www.uvm.edu/extension/organicdairy or contact Deb Heleba at debra.heleba@uvm.edu or call Susan Brouillette at 802.524.6501 with questions about the conference. To request a disability-related accommodation to participate in the program, contact Deb or Susan by February 25, 2015 so we may assist you.

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Five Steps to a Food Justice Farm

Time: 10:00 a.m. to 4:00 p.m.
Description: NH Audubon McLane Center, 84 Silk Farm Road, Concord NH 03301

COST: FREE, Pre-registration is required

Raising good food in our economy isn’t easy. You care for your soil, your crops and animals, and you bring food to your community at the best prices you can while striving to make living wages for yourself and your staff. Join the movement of family-scale farms who are following Food Justice guidelines, and demonstrate to your customers and staff that you follow best practices when it comes to running a fair and safe business. Elizabeth Henderson will guide you through 5 steps to the pricing, safety, conflict resolution and employment policies that are the foundation of food justice. Learn how to become a Food Justice Certified farm.

CONTACT: Register at nofanh.org/nofa-event/five-steps-food-justice-farm/ or contact NOFA-NH at 603-224-5022 for more information or with any questions.

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Precision Technology in Pasture Dairy Webinar

Time: 1:00 p.m. to 2:00 p.m.
Description: Online at: www.surveymonkey.com/s/PSUGrazing

COST: FREE

Precision feed of dairy cattle can improve production and reduce environmental impacts of dairy cattle. Changes in forage quality and quantity throughout the grazing season can make precision feeding of grazing dairy cattle a challenge. Management and the adaptation of current and future technologies may offer opportunities for precision feeding in pasture dairy systems.

CONTACT: Register at www.surveymonkey.com/s/PSUGrazing or contact Mat Hann at mmh29@psu.edu or 610-378-1327

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Saturday, March 14, 2015

Agriculture Conference on Soil Health

Time: 9:00 a.m. to 3:30 p.m.
Description: UConn Middlesex County Extension Center, 1066 Saybrook Road, Haddam, CT

COST: $15 (Includes lunch)

CONTACT: Janice Ehlemeyer at jehlemeyer@rivercog.org for more information or with any questions.

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Sunday, March 15, 2015

NOFA-NY Organic Certification Application Deadline

Time: 9:00 a.m. to 5:00 p.m.
Description: Online at: www.nofany.org/organic-certification

COST: Varies with application

This is the deadline for new applications.

CONTACT: NOFA-NY at 607-724-9851 or email certifiedorganic@nofany.org to request application information or with any questions.

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Wednesday, March 18, 2015

Intro to Ownership Succession Planning

Time: 9:00 a.m. to 12:00 p.m.
Description: National Bank of Middlebury, 30 Main St., Middlebury, VT

COST: FREE

In this seminar, participants will learn the basics of how to choose a path for ownership succession in your business. We will take a close look at four different ways of selling a business: to an outsider, to family members, to managers or to the larger group of employees. While this seminar will get into some technical details, the focus will be on stories about each path, told via video by owners who have been involved in the sale of Vermont businesses.

CONTACT: Register at www.eventbrite.com/e/the-search-for-a-good-exit-introduction-to-ownership-succession-planning-middlebury-2015-tickets-15640301563 or contact Addison County Economic Development Corporation at info@addisoncountyedc.org for more information or with any questions.

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Mechanization and Tractor Education for Beginning Farmers

Time: 9:00 a.m. to 5:00 p.m.
Description: Online at: blog.uvm.edu/groundwk/2015-program/

COST: Sliding scale, $25-$75

Ground work is designed for aspiring, beginning and established farmers who want to gain knowledge, skills and confidence in selecting, operating and maintaining equipment and machinery. Farm managers, employees and apprentices will also benefit from the education and assistance.

Almost every farm reaches a point where machines become a necessity for more productive and profitable work. Ground Work participants will expand their knowledge and skills and build a mechanization plan that takes into account their skill level and existing farm operation and will help them plan for the future.

Program Format and Content: The 2015 Ground Work Program will include:

A three-part webinar series providing an overview of mechanization, an introduction to tractor and machine safety, and a framework for making decisions about purchasing tractors and machinery.
Hands-on, small group tractor skills workshops, offered in VT, NY, MA and/or CT.
Opportunities to get individual coaching and technical assistance.

Along the way, Ground Work will provide self-assessments and planning guides to help you develop a mechanization plan that fits your current situation and help you build the overall farm operation you desire.

CONTACT: Apply at wagn.wufoo.com/forms/ground-work-application-form/ or contact Beth Holtzman beth.holtzman@uvm.edu or 802-223-2389x204. To request a disability-related accommodation to participate in this program, please contact Heidi Krantz at heidi.krantz.1@uvm.edu or 802-223-2389 by: March 1 for the webinars and by April 1 for the hands-on session.

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11th Annual Grain Growers Conference

Time: 9:30 a.m. to 5:30 p.m.
Description: The Essex Resort, Essex, VT

COST: $50 per person; $45 per NGGA member

"Grains in a Diversified Farming System" is our conference theme. Paul Muller of Full Belly Farm in California is our keynote speaker and will share how their farm has integrated growing grains into their dynamic vegetable operation along with his farm partners. We will hear how they have blended grains into their crop rotations and about their direct marketing approach.

We will also hear from Scott Fisk from the University of Oregon who will present research on the barley breeding program. There will also be sessions on hulless oats, gluten free grains, malting grains, distilling, equipment, marketing, heirloom grains, raising grains animal feed, hands-on baking and more! Guest bakers this year will be from Misery Loves Company (MLC) and the Red Hen Baking Company.

CONTACT: Register at www.uvm.edu/extension/grainconference. To request a disability related accommodation to participate in this program, please contact Susan Brouillette at 802-524-6501 or 1-800-639-2130 or susan.brouillette@uvm.edu by February 25, 2015 so we may assist you.

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Organic Farming: Principles and Practice

Time: 10:00 a.m. to 3:30 p.m.
Description: Viles Arboretum, Viles Room, 153 Hospital Street, Augusta, Maine

COST: $75 individual; $30 additional person; $50 apprentice/student; FREE journeypersons; $45 per single-day registration (Fees include lunch)

MOFGA's two-part course, Organic Farming: Principles and Practice, is designed to provide farmers with a strong background in soils, weeds and pest management, enabling them to make good management decisions.

It is geared for those who are looking to gain a greater understanding of the biology and ecology behind better soil, pest and disease management, weed management and hence better crops and healthier livestock.

Lectures by Eric Sideman, MOFGA's organic crop specialist, Diane Schivera, MOFGA's livestock specialist, and local farmers Dave Colson and Natalie Lounsbury.

Part 2 of the course: March 25

CONTACT: Register at mofga.org/Default.aspx?tabid=296 or contact MOFGA at 207-568-4142 or mofga@mofga.org for more information or with any questions.

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Friday, March 20, 2015

Bacterial Mediation of Plant-Insect Interactions

Time: 1:30 p.m. to 2:30 p.m.
Description: 112 Jeffords Hall, University of Vermont, Burlington, VT

COST: Free

Seminar with Dr. Gary Felton, Professor of Entomology, Penn State. Refreshments at 1:00 in Jeffords 107.

CONTACT: Paliza.Shrestha@uvm.edu Full listing of PSS seminars is here: www.uvm.edu/~pss/?Page=seminar13.html

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Monday, March 23, 2015

Farmland Access Info Night & Farmer/Landowner Mixer-Keene

Time: 6:00 p.m. to 8:00 p.m.
Description: Keene, NH

COST: Not Listed

Are you interested in buying or leasing farmland?

Would you be willing to make your land available to a farmer for use?

Do you want to meet other farmers and farmland owners?

If yes, this gathering is for you. You will learn about finding farmland or a farmer for your land, understand purchase, lease and financing options, meet and greet farmers and landowners in the region, hear leasing success stories to learn about the nuts and bolts of crafting a good lease and building a strong relationship. You will also have the opportunity to taste some local beers and appetizers.

CONTACT: Register at cheshireconservation.org or contact amanda@cheshireconservation.org or 603-756-2988 ext.116 for more information or with any questions.

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Tuesday, March 24, 2015

Farmland Access Info Night & Farmer/Landowner Mixer-Jaffrey

Time: 6:00 p.m. to 8:00 p.m.
Description: Jaffrey, NH

COST: Not Listed

Are you interested in buying or leasing farmland?

Would you be willing to make your land available to a farmer for use?

Do you want to meet other farmers and farmland owners?

If yes, this gathering is for you. You will learn about finding farmland or a farmer for your land, understand purchase, lease and financing options, meet and greet farmers and landowners in the region, hear leasing success stories to learn about the nuts and bolts of crafting a good lease and building a strong relationship. You will also have the opportunity to taste some local beers and appetizers.

CONTACT: Register at cheshireconservation.org or contact amanda@cheshireconservation.org or 603-756-2988 ext.116 for more information or with any questions.

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Wednesday, March 25, 2015

Nutrition Concepts for the Everday Cattle Feeder

Time: 8:00 a.m. to 4:00 p.m.
Description: Vermont Technical College, Randolph Center, VT, 05061

COST: $50

Students will learn the importance of matching the delivery of specific nutrients and the impacts of various feeding systems and barn design on disease and animal performance. Particular emphasis will be placed on feeding strategies that maximize milk component production.

CONTACT: Register at cewd-events.vtc.edu/register.html?id=417 or contact Molly Willard at mwillard2@vtc.edu or 802 535 5315 for more information or with any questions.

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Organic Farming: Principles and Practice

Time: 10:00 a.m. to 3:30 p.m.
Description: Viles Arboretum, Viles Room, 153 Hospital Street, Augusta, Maine

COST: $75 individual; $30 additional person; $50 apprentice/student; FREE journeypersons; $45 per single-day registration (Fees include lunch)

See 3/18 event for more information

CONTACT: Register at mofga.org/Default.aspx?tabid=296 or contact MOFGA at 207-568-4142 or mofga@mofga.org for more information or with any questions.

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Saturday, March 28, 2015

2015 Northeast Contract Grazing Summit

Time: 9:00 a.m. to 5:00 p.m.
Description: Weaver Family Farm, 4933 Peterboro Road Morrisville, NY 13408

COST: $70, pre-registration is required

A day of learning led by current contract graziers, grazing clients, local grass-fed meat and dairy companies, land aggregators and Ag business professionals will delve into the matrix of decisions for considering a contract grazing business arrangement.

Robust Topics include: What are the opportunities, what does a client want, pricing strategies, leasing land, grazing management, land/animal people logistics, liability, simple contracts, conflict resolution, real farm profiles and how to build a network of grazing professionals to name a few.

CONTACT: For information and to register, please call Troy Bishopp at the Madison Co SWCD at (315) 824-9849 Ext. 110 Troy-Bishopp@verizon.net or send in your registration to Madison Co. Soil and Water Conservation District 6503 Wes Rd. Hamilton, N.Y. 13346

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Wednesday, April 1, 2015

Mechanization and Tractor Education for Beginning Farmers

Time: 9:00 a.m. to 5:00 p.m.
Description: Online at: blog.uvm.edu/groundwk/2015-program/

COST: Sliding scale, $25-$75

Ground work is designed for aspiring, beginning and established farmers who want to gain knowledge, skills and confidence in selecting, operating and maintaining equipment and machinery. Farm managers, employees and apprentices will also benefit from the education and assistance.

Almost every farm reaches a point where machines become a necessity for more productive and profitable work. Ground Work participants will expand their knowledge and skills and build a mechanization plan that takes into account their skill level and existing farm operation and will help them plan for the future.

Program Format and Content: The 2015 Ground Work Program will include:

A three-part webinar series providing an overview of mechanization, an introduction to tractor and machine safety, and a framework for making decisions about purchasing tractors and machinery.
Hands-on, small group tractor skills workshops, offered in VT, NY, MA and/or CT.
Opportunities to get individual coaching and technical assistance.

Along the way, Ground Work will provide self-assessments and planning guides to help you develop a mechanization plan that fits your current situation and help you build the overall farm operation you desire.

CONTACT: Apply at wagn.wufoo.com/forms/ground-work-application-form/ or contact Beth Holtzman beth.holtzman@uvm.edu or 802-223-2389x204. To request a disability-related accommodation to participate in this program, please contact Heidi Krantz at heidi.krantz.1@uvm.edu or 802-223-2389 by: March 1 for the webinars and by April 1 for the hands-on session.

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Friday, April 3, 2015

2014 Organic Production Survey Deadline

Time: 9:00 a.m. to 5:00 p.m.
Description: Online at: www.agcensus.usda.gov/

COST: FREE

Required of organic producers. The National Agricultural Statistics Service (NASS) is conducting its 2014 Organic Production Survey--a complete inventory of all known organic producers that are certified, exempt from certification in the Unites States (those grossing less than $5,000 annually from organic sales), and those producers transitioning to organic production. This study serves as a census of all organic operations, as directed under the FY2014 Farm Appropriations Bill. Respondents are guaranteed by law (Title 7, U.S. Code) that their individual information will be kept confidential, and all known organic producers (exempt and certified) are required to respond. NASS uses the information only for statistical purposes and publishes data only in tabulated totals.

CONTACT: For more information go to www.agcensus.usda.gov/Publications/Organic_Survey/

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Enhance the Efficacy and Thermotolerance of Fungal Isolates

Time: 1:30 p.m. to 2:30 p.m.
Description: 112 Jeffords Hall, University of Vermont, Burlington, VT

COST: Free

Seminar with Agrin Davari, Ph.D. Candidate Plant and Soil Science, UVM. Refreshments at 1:00 in Jeffords 107.

CONTACT: Paliza.Shrestha@uvm.edu Full listing of PSS seminars is here: www.uvm.edu/~pss/?Page=seminar13.html

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Wednesday, April 8, 2015

Cow Health in Pasture Based Dairies Webinar

Time: 1:00 p.m. to 2:00 p.m.
Description: Online at: www.surveymonkey.com/s/PSUGrazing

COST: FREE

Dairy cattle pasture based systems can face health challenges different from those commonly found in confinement systems. Common health challenges and their management will be discussed during this webinar.

CONTACT: Register at www.surveymonkey.com/s/PSUGrazing or contact Mat Hann at mmh29@psu.edu or 610-378-1327

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Rural Vermont Presents: Farmers Tell Their Stories

Time: 5:30 p.m. to 7:30 p.m.
Description: Capital City Grange, Montpelier, VT

COST: $5

To honor a rich and gutsy thirty year history and to connect the dots between good food and good policy, Rural Vermont is launching a year-long series of “Farmers Tell Their Stories” events - the first of which is in Montpelier on April 8th. Farmers and friends will take the stage and share both personal and collective experiences through story, poetry, song, and skits. 5:30 potluck, 6:30 Annual Meeting, 7:30 storytelling.

CONTACT: More info and RSVP at www.ruralvermont.org or (802) 223-7222.

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Wednesday, April 15, 2015

Mechanization and Tractor Education for Beginning Farmers

Time: 9:00 a.m. to 5:00 p.m.
Description: Online at: blog.uvm.edu/groundwk/2015-program/

COST: Sliding scale, $25-$75

Ground work is designed for aspiring, beginning and established farmers who want to gain knowledge, skills and confidence in selecting, operating and maintaining equipment and machinery. Farm managers, employees and apprentices will also benefit from the education and assistance.

Almost every farm reaches a point where machines become a necessity for more productive and profitable work. Ground Work participants will expand their knowledge and skills and build a mechanization plan that takes into account their skill level and existing farm operation and will help them plan for the future.

Program Format and Content: The 2015 Ground Work Program will include:

A three-part webinar series providing an overview of mechanization, an introduction to tractor and machine safety, and a framework for making decisions about purchasing tractors and machinery.
Hands-on, small group tractor skills workshops, offered in VT, NY, MA and/or CT.
Opportunities to get individual coaching and technical assistance.

Along the way, Ground Work will provide self-assessments and planning guides to help you develop a mechanization plan that fits your current situation and help you build the overall farm operation you desire.

CONTACT: Apply at wagn.wufoo.com/forms/ground-work-application-form/ or contact Beth Holtzman beth.holtzman@uvm.edu or 802-223-2389x204. To request a disability-related accommodation to participate in this program, please contact Heidi Krantz at heidi.krantz.1@uvm.edu or 802-223-2389 by: March 1 for the webinars and by April 1 for the hands-on session.

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Friday, April 17, 2015

Waste Materials as Soil Amendments

Time: 1:30 p.m. to 2:30 p.m.
Description: 112 Jeffords Hall, University of Vermont, Burlington, VT

COST: Free

Seminar with Dr. Jose Amador University of Rhode Island. Refreshments at 1:00 in Jeffords 107.

CONTACT: Paliza.Shrestha@uvm.edu Full listing of PSS seminars is here: www.uvm.edu/~pss/?Page=seminar13.html

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Friday, April 24, 2015

Invasive Earthworms

Time: 1:30 p.m. to 2:30 p.m.
Description: 112 Jeffords Hall, University of Vermont, Burlington, VT

COST: Free

Seminar with Mac Callaham USDA Forest Service. Refreshments at 1:00 in Jeffords 107.

CONTACT: Paliza.Shrestha@uvm.edu Full listing of PSS seminars is here: www.uvm.edu/~pss/?Page=seminar13.html

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Monday, April 27, 2015

Registration Deadline: National Value Added Agriculture Conf.

Time: 9:00 a.m. to 5:00 p.m.
Description: Register at: www.agmrc.org/national-value-added-agriculture-conference/
Conference Location: Austin Marriott South, 4415 South IH-35, Austin, Texas 78744

COST: $200

May 18-20 2015 is the 17th Annual National Value Added Agriculture Conference in Austin, Texas. The conference addresses food security, rural development, and value added agriculture.

Conference participants will also have the opportunities to visit U.S Foods’s amazing LEED-certified facility in Buda and Whole Foods flagship store in Lamar, and tour two famous urban farms in Austin: Agua Dulce Farm and Springdale farm.

CONTACT: Trang Dang at (979) 847-5805 or tdang@agecon.tamu.edu for more information or with any questions.

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