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Thursday, April 11, 2013

Farm Finance Office Hour - UVM Extension

Time: 8:00 a.m. to 9:00 a.m.
Location: Various Locations
Description: Now is a great time to update your financials. “Farm Finance Office Hour” is a time to sit down with a UVM Extension Farm Business Management specialist, one-on-one, to work on the financial planning, critical to your farm’s success. Meetings last an hour to an hour and a half and are focused on developing balance sheets, cash budgets or completing financial analysis.

Middlebury – March 22 - 8-5pm
Bennington – April 4 - 9-4pm
Rutland – April 11 - 10-4pm
Middlebury – Apirl 18 - 10-4pm
Colchester – April 25 - 10-4pm
There is a $15 registration fee.
Call now to schedule an appointment with Christi Sherlock 802-223-2389
To request a disability-related accommodation to participate in this program, please contact Christi Sherlock at 802-223-2389 a week prior to meeting date so we may assist you.

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PRACTICAL PRODUCE SAFETY AND STORAGE QUALITY WORKSHOP
PRACTICAL PRODUCE SAFETY AND STORAGE QUALITY WORKSHOP

Time: 8:30 a.m. to 4:00 p.m.
Location: Monkton, VT
Description: PRACTICAL PRODUCE SAFETY AND STORAGE QUALITY WORKSHOP
April 11, 8:30-4, St Peter's Church, Vergennes, VT and Bella Farm, Monkton, VT.
UVM Extension's Produce Safety Program, Farm-to-Institution Program, and Agricultural Engineer, Chris Callahan, in partnership with Addison County Relocalization Network (ACORN), are offering a day-long hands-on workshop on writing a farm safety for small and diversified fruit and vegetable farmers who market directly and locally. The workshop will focus on infrastructure fixes related to produce safety and will include a special presentation by ag engineer Chris Callahan on cooler and storage design for produce safety and quality. This is a great chance to get your farm manager/crew leaders trained in on-farm produce safety practices! You will leave this workshop with a concise plan for you, your customers, and your employees. Cost: $35 or $25 per person if more than one person is coming from one farm. Registration deadline: April 5. Call Cheryl Herrick at 802-656-5459 to register, or register on-line at: www.eventbrite.com/event/5968324419# To request a scholarship or disability-related accommodation to participate in this program, please contact Ginger Nickerson at (802) 505-8189 or gnickers@uvm.edu, by April 1 so we may assist you. Please register as soon as possible if you are interested, as there is homework to do prior to the workshop.

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Saturday, April 13, 2013

Making Hard Cheeses

Time: 8:00 a.m. to 5:00 p.m.
Location: Gill, MA
Description:
Upinngil Farm, Gill
$75 NOFA members; $80 non-members
Go to NOFA-MA for more information

Participants will learn to select the right quality milk, discern what kinds of milk are appropriate for each type of cheese, and choose what kind of bacteria to use as a starter. Workshops cover as many cheeses as possible during each period. Participants in Making Soft Cheeses will be given samples of cheese to take home and practice aging. This may or may not be possible for Making Hard Cheeses because of production size limitations in the cheese room. Cliff invites participants wanting to learn more about working with the milk of their own animals to bring two gallons of milk to make into cheese.

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NOFA-VT Tunnel Tour!

Time: 8:00 a.m. to 9:00 a.m.
Location: Various Locations
Description: Join NOFA-VT Vegetable and Fruit Technical Advisor Lynda Prim and Chris Callahan, Agricultural Engineer, UVM Extension, for a series of on-farm workshops highlighting the ways that Vermont farmers at various scales are using high tunnels and greenhouses to improve their farm operations, and how they made decisions about energy efficiency the construction and use of these structures.

March 13: Gildrien Farm, Leicester and Woods Market Garden, Brandon
March 20: Walker Farm, E. Dummerston and Old Athens Farm, Putney
March 27: Waterman's Berry Farm, Johnson and Pete's Greens, S. Craftsbury (to be confirmed)
April 3: Bread and Butter Farm, Shelburne (to be confirmed) and Riverberry Farm, Fairfax
Go to NOFA-VT for more details: nofavt.org

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Apple Tree Pruning and Maintenance

Time: 9:00 a.m. to 3:00 p.m.
Location: Morrisville, VT
Description: Dave Wilcox, State Forester, will discuss apple tree release, pruning and maintenance. The workshop is free, and all are welcome. Located at the Lamoille County Nature Center in Morrisville

Call Lamoille County Conservation District for more information:
802-888-9218 ext. 113

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VT Beef Producers Annual Meeting

Time: 11:00 a.m. to 3:00 p.m.
Location: Montpelier VT
Description: Please join us for this interesting and informative program and enjoy a delicious buffet luncheon with fellow beef producers at the Capitol Plazas’ Ethan Allen Room. This is an opportunity to learn what our association has accomplished to date, our plans moving forward and how you can get involved. There is room on the Board for one member. If you are interested in serving, please contact President Chip Morgan.
The buffet style luncheon will cost $32 per person and includes sliced sirloin with roasted garlic mashed potatoes, maple ginger glazed salmon with couscous, tossed green salad, warm homemade rolls and warm bread pudding topped with Vermont maple cream.
Please RSVP to Chip Morgan at 802.758.5000 or email chip@woodcreekfarmbeef.com by Wednesday April, 10th. For directions and parking information contact www.capitolplaza.com

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Vermont Young Farmers' Coalition Meeting

Time: 6:00 p.m. to 8:00 p.m.
Location: Montpelier, VT
Description: Meeting at the Two Rivers Center in Montpelier.
For more details, email psweatt@sterlingcollege.edu
Or go to: www.youngfarmers.org/

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Sunday, April 14, 2013

Making Semi-Firm Farmstead Cheese

Time: 9:00 a.m. to 3:00 p.m.
Location: Williamstown, MA
Description:
Cricket Creek Farm, Williamstown
$65 NOFA members; $70 non-members
Go to NOFA-MA for more information

This workshop will take participants through the entire cheese-making process. Participants will begin with pumping the milk into the cheese room, heating the milk, adding cultures, adding rennet, cutting the curds, hooping, and flipping the cheeses. Registrants will take home a one lb wheel of cheese with instructions for home-aging. Everyone will have a chance to taste the different cheesesmade at Cricket Creek and tour the farm. Clean clothing and an apron are strongly advised.

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Tangled Roots Mushroom Tour

Time: 10:00 a.m. to 1:00 p.m.
Location: Shrewsbury, VT
Description: Come take a tour of Tangled Roots Farm, learn how woodland mushrooms are grown, why they are so good for us and how they are different from what you find in the super market.
What the day might look like:
A tour of Tangled Roots Farm (they raise heritage breed, grass and forest fed meats, shiitake mushrooms, and goats milk) also learn about some of their new projects such as planting an orchard.
An introduction to mushrooms including a demonstration on how to grow your own and in-depth information about the nutritional benefits of shiitakes and wild grown mushrooms.
Enjoy Maeve and Lucas' favorite mushroom soup with recipes to take home!
Admissions: Adults on a sliding scale $5-15
Kids under 12 are FREE
REGISTRATION REQUIRED!
FREE transportation offered through registration.
Register by going to this link : raffl.wufoo.com/forms/tangled-roots-mushroom-tour/
Or contact Elizabeth at RAFFL: elizabeth@rutlandfarmandfood.org or 417-1528

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Cheese, Butter, Yogurt-Making Class

Time: 1:00 p.m. to 4:30 p.m.
Location: Bethel, VT
Description: Learn how to make soft cheeses, butter and yogurt in your own kitchen using farm fresh milk. Get acquainted with using butter molds and adding herbs or other flavors to our final product. The class will include a handout with instructions. Products such as cheese and yogurt culture, cheese cloth, citric acid, and farm fresh milk will be for sale. (along with any of our other seasonal on-farm products!)
Cost: $40 per person
Where: Earthwise Farm and Forest, 341 Macintosh Hill Rd, Bethel, VT
Pre-Registration required: space limited to 15 people.
For more information: Contact Lisa McCrory, Phone: 234-5524 or Email: lmccrory@hughes.net
Or, go to the website: www.earthwisefarmandforest.com/raw_dairy_processing.html

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Monday, April 15, 2013

All About Energy: Energy Efficiency and Alternative Energy for Farmers

Time: 10:00 a.m. to 3:00 p.m.
Location: Sheldon & Middlebury, VT
Description: Hear from Jennifer Osgood of Efficiency Vermont, Alex DePillis of the Vermont Agency of Agriculture, Sid Bosworth of University of Vermont, and Kevin Hackett of Native Energy. A trade show of vendors will present different energy-related products and tools before and during the day. Lunch will be served.

Two Dates:
Thursday, April 18, 10 a.m. – 3 p.m. at the Abbey, in Sheldon
Wednesday, April 24, 10 a.m. – 3 p.m. at the Middlebury Inn, in Middlebury
Cost: $20 at the door, or $15 if you pre-register.

Pre-register for the Sheldon event by Monday, April 15th, or for the Middlebury event by Friday, April 19th.
Contact Rachel Gilker at 518-765-4158 or rgilkercaringdairy@gmail.com
to pre-register or if you are interested in having a table at the trade show.

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Tuesday, April 16, 2013

Central Vermont Food System Forum

Time: 5:30 a.m. to 8:30 a.m.
Location: Plainfield, VT
Description: For more details: mail-attachment.googleusercontent.com/attachment/u/0/?ui=2&ik=a891e624a3&view=att&th=13dcaac0e973b372&attid=0.1&disp=inline&safe=1&zw&saduie=AG9B_P9MZkGpWff-00k0E-0F...

RSVP to sarah@vsjf.org.

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Wednesday, April 17, 2013

Intro to HACCP

Time: 1:00 p.m. to 4:00 p.m.
Location: Burlington, VT
Description: Location: Vermont Department of Health, 108 Cherry Street, Burlington, VT
Registration fee: $15/ participant. Includes course materials and light refreshments
A Hazard Analysis and Critical Control Points (HACCP) plan is a regulatory requirement for processing of some food products (meat and poultry, juice, seafood). However, more food buyers are now requiring food producers to have a HACCP plan in place. Developing and implementing a HACCP plan can also help food processors to produce food with a systematic and pro-active approach to food safety.
This workshop will provide an introduction to HACCP, including information on prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures.
Handouts outlining the information covered in the presentation will be provided. In addition to the presenter, Department of Health officials will be available for questions.

Registration: Register online by April 15 at haccp2013.eventbrite.com
Questions: For more information on the course, please contact Londa Nwadike at londa.nwadike@uvm.edu or 802 223 2389.

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Small Business Administration 101

Time: 2:00 p.m. to 3:30 p.m.
Location: Online
Description: Designed for those who are not familiar with the SBA and its services, this introduction will cover information on the most commonly used resources provided by the SBA in Maine. Topics include: counseling resources, basic loan program information, and information on government contracting.
Contact Name: Keith Lind
Contact Email: keith.lind@sba.gov
Contact Phone: (207) 622-8551

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