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Thursday, October 3, 2013

Share the Harvest

Time: 9:00 a.m. to 10:00 p.m.
Location: Statewide
Description: Restaurants and retail locations around Vermont.

COST: The price of your meal or food items.

Support Vermont's farmers and limited-income families with Share the Harvest - just dine or shop at a participating business on October 3, and a portion of the proceeds will benefit NOFA-VT's Farm Share Program!
Farm Share helps limited-income Vermonters afford a season of farm-fresh food from their local Community Supported Agriculture Farm.

CONTACT: nofavt.org/annual-events/share-the-harvest to find a participating business near you, or else contact Becca Weiss at becca@nofavt.org or 802-434-4122.

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Friday, October 4, 2013

Party on the Farm for Center Partners & Friends

Time: 11:00 a.m. to 1:00 p.m.
Location: Essex, VT
Description: de la Bruere Farm, 65 Old Stage Rd., Essex, VT

COST: Free for friends and partners!

Friends and program partners are invited to join us in the beautifully renovated barn at a picturesque Champlain Valley dairy farm to mingle, enjoy a wood-fired pizza lunch featuring local, sustainably-produced food, visit with Center staff, and to learn from farmer Paul de la Bruere about what’s involved in developing a well-managed pasture. (A free shuttle will leave Davis Center on UVM campus at 10:30 and arrive back at 1:30.)

CONTACT: Register (by 9/30 if possible) susagctrpartyonthefarm.eventbrite.com/ or else contact Cheryl Herrick at cheryl.herrick@uvm.edu or 802-656-5459.

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Tuesday, October 8, 2013

Strategic Forage Planning for the Organic Dairy Farm

Time: 11:00 a.m. to 2:00 p.m.
Location: Guilford, VT
Description: Franklin Farm, 4708 Weatherhead Hollow Rd., Guilford, VT

COST: $10 NOFA members, $20 non-members

Extreme weather this summer is restricting the production and harvest of high quality forages for dairy & livestock farmers. Farmers who take careful inventory of their feed stocks will be able to plan their winter feeding strategy for optimal nutritional results, as well as implement strategies to help make up for shortages while managing costs. Low quality forages are difficult to manage for good milk production, so these workshops will also help farmers evaluate their feed stock needs and develop action plans to address those needs for the winter ahead. Please bring a bagged lunch.

The Franklins have been farming in Guilford for eight generations. Mary Ellen and David Franklin, along with their children, currently milk 50 cows and manage 220 acres. They've been organic since 2004.

CONTACT: NOFA VT at info@nofavt.org or 802-434-4122

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Wednesday, October 9, 2013

Strategic Forage Planning for the Organic Dairy Farm

Time: 11:00 a.m. to 2:00 p.m.
Location: Derby, VT
Description: De La Bruere Farm, 608 Wallace Rd., Derby, VT

Andrew & Katherine, along with their son, run De La Bruere Farm. They milk around 100 cows and have 80 replacements and crop about 300 acres. They have been farming since 1985, and became certified organic in 2003.

(See event details on 10/8)



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Thursday, October 10, 2013

Strategic Forage Planning for the Organic Dairy Farm

Time: 11:00 a.m. to 2:00 p.m.
Location: Randolph, VT
Description: Pineville Farm, 4025 East Bethel Rd., Randolph Ctr. VT

(See event details on 10/8)

Pineville Farm is owned and operated by Dean & Terri Conant. Dean is a third generation dairy farmer, they have been certified organic since 2007 and currently milk 70 head and crop 225 acres. They have been experimenting with annual forages, particularly oats and sorghum, and will share their lessons learned through these trials as well.

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Build Your Food Brand Session 3: Effective Design & Information

Time: 6:00 p.m. to 7:00 p.m.
Description: Vermont Food Venture Center,141 Junction Rd., Hardwick, VT

COST: $10 per session or $35 for all four

The third of four sessions sponsored by the Center for an Agricultural Economy/Vermont Food Venture Center, and presented by Nicole Fenton and Steve Redmond of Skillet Design. Using Effective Design and Information Heirarchy for Effective Brand Messaging. Poorly executed packaging design can let you down, right when you need it most! Great packaging looks easy, but that's a response to how well it works. We'll review a case study in branding to illustrate how design can convert underperforming packaging into a valuable asset at retail.

CONTACT: register at docs.google.com/forms/d/1rQqUtsRPTPhrRiJgFP3IkEI331Vy3xB6v4_gTtb or call 802-472-5362 and ask Heidi for more information.

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Sunday, October 13, 2013

Early Registration Deadline for Taking Stock Classes

Time: 9:00 a.m. to 5:00 p.m.
Location: (classes will be in Rutland, VT)
Description: This is the early deadline to get the $110 rate for Taking Stock classes to be held Nov. 11, Dec. 9, and Jan. 13. The classes are for people with 5 or more years of experience operating a farm business.

What Taking Stock Graduates Say:

"It forced me to really slow down and look into the different parts of my business as they had developed over the years and begin to evaluate how they contributed to the overall picture."

"It helped me break things down . . . into goals, tasks to meet those goals, and ways to measure success -- that I would never take the time to do on my own. I have found that every time I have done that . . . we have met those goals."

At some point every farmer has to acknowledge that the business has undergone some unexpected changes. Those changes may be the result of new learning, family obligations, changes in land tenure, emerging market opportunities or increased competition. Whatever the catalyst, your business will likely need some reframing and re-strategizing to get back in sync with your life. Taking Stock leads participants through a process of re-envisioning the business—looking back and planning forward. This class will prepare you for the challenges of the next phase of business development.

Topics covered will include:

Does your farm business vision still fit your life;
The role of policies & procedures in the maturing business;
Approaches to cash management and what the numbers can tell you;
Incorporating employees into the farm business.

Participants will be encouraged to select a project that will help them achieve a goal within their business to work on during the course.

Scholarship and Financial Aid information: Financial aid is available for eligible individuals. At the end of the registration form, you can make a request for financial aid.

CONTACT: Register at www.uvm.edu/newfarmer/?Page=classes/registration.html&SM=classes/sub-menu.html or contact Jessie Schmidt at 802-223-2389 or jessica.a.schmidt@uvm.edu.

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Thursday, October 17, 2013

NRCS EQIP Organic Initiative & Organic Dairy Farms Webinar

Time: 2:00 p.m. to 3:15 p.m.
Location: (online)
Description: COST: Free

Through the Environmental Quality Incentives (EQIP) Program’s Organic Initiative, the USDA Natural Resources Conservation Service (NRCS) provides technical assistance to certified organic, transitioning to organic, and exempt from certification producers. The Initiative also provides financial assistance for organic producers to address natural resource concerns related to organic production. This can include support developing a grazing plan, assistance with pollinator habitat and buffers, and manure management assistance. The webinar will provide information on the Organic Initiative and how organic dairy farmers can use this program on their operations. It will be presented by Sarah Brown, an Organic Conservation Specialist with Oregon Tilth. Sarah is working with NRCS under a contribution agreement on this national position, where she delivers trainings and develops technical information for use by NRCS staff and organic professionals to better support conservation work on organic farms.

CONTACT: Learn more and/or register at: www.extension.org/pages/69087. Find out more about eOrganic by contacting debra.heleba@uvm.edu.

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Monday, October 21, 2013

Maine Compost School

Time: 8:00 a.m. to 5:00 p.m.
Location: Monmouth, ME
Description: Location: Highmoor Farm, Monmouth, ME

COST: $525

The week-long 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 loding information at www.composting.org.

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Essential Principles & Practices of Cheesemaking

Time: 8:30 a.m. to 4:30 p.m.
Location: Randolph, VT
Description: Vermont Technical College, 1 Main St., Randolph Ctr., VT

COST: $1,500

This VTC 5-day program is a practical and comprehensive technical guide in cheese technology and the principles governing the quality of cheese. During this intensive course, participants will learn the fundamentals of cheesemaking, quality control practices and useful considerations in starting a small scale cheesemaking business. The course will be led by Dr. Almena-Aliste -an international cheese technologist and former instructor/program developer of VIAC programs, and is structured in 3 main sections. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheesemaking milk. The second part describes the principles of cheesemaking, the different families of cheese and also includes comprehensive hands-on demonstrations in making 3 different cheese styles: a fresh acid-coagulated, a bloomy rind variety and a semi-hard cheese. Finally, the last section of the program focuses on how to monitor and control the fundamental factors driving the quality of the product. All the cheesemaking exercises will be performed by Canadian master cheesemaker Marie-Chantal and will be hosted at the facilities of Neighborly Farms, an organic Vermont farm producing award-winning cheeses. At the end of the program students will also have the opportunity to get a private tour of Neighborly Farms and learn about the business's challenges and rewardsfrom Linda Dimmick, owner and cheesemaker.

Registration fee includes a comprehensive course manual, breakfast, lunch and refreshment breaks for all days of the course.

Optional lodging at the college it is also available at a very competitive price. If you are interested in staying at the college please contact Maureen at mhebert@vtc.edu or (802) 879-2336

CONTACT: www.vtc.edu/right.php/pid/40/sid/565 or Maureen Hebert at mhebert@vtc.edu or 802-879-2336

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Tuesday, October 22, 2013

Farm-Based Education Forum:: Agritourism, Ed. & Economics

Time: 7:30 a.m. to 5:30 p.m.
Location: Shelburne, VT
Description: Shelburne Farms, 1611 Harbor Rd., Shelburne, VT

COST: $45, including attendance on 10/23, breakfast, lunch, and four workshop sessions. Farm tours or field trips on 10/22 are available at an additional cost. A limited number of scholarships are available.

Registration is now open for the Farm-Based Education Forum: Agritourism, Education and Economics on Your Farm, Vermont. Workshops will discuss the opportunities and challenges that the public can bring to farms, and will share tools for offering memorable, authentic on-farm experiences to your visitors.

On Tuesday, October 22, join a farm tour, attend a field trip or sign up for an intensive on the ABC's of Farm-Based Education. Close the day with a celebratory dinner for the whole family at Shelburne Farms.
On Wednesday, October 23, dive into a full day of workshops and networking. Workshop topics will include education, business planning, risk management and marketing & communications.

Lodging will be available at the Inn at Shelburne Farms for $50 per person, with the intention of double occupancy, or $90 for a single room.

CONTACT: vtfarmedforum2013.eventbrite.com/ to register. For general information visit: www.farmbasededucation.org/events/forum. For program related questions, contact Vera Simon-Nobes at vsimonnobes@shelburnefarms.org; (802) 985-0382 or Lisa Chase at lisa.chase@uvm.edu or (802) 257-7967 ext. 311. For registration questions, contact Gail Makuch at gail.makuch@uvm.edu or (802) 257-7967 ext. 301

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Maine Compost School

Time: 8:00 a.m. to 5:00 p.m.
Location: Monmouth, ME
Description: (See details on October 21.)

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Essential Principles & Practices of Cheesemaking

Time: 8:30 a.m. to 4:30 p.m.
Location: Randolph, VT
Description: (See details on 10/21 event.)

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Wednesday, October 23, 2013

Farm-Based Education Forum:: Agritourism, Ed. & Economics

Time: 7:30 a.m. to 5:30 p.m.
Location: Shelburne, VT
Description: (See details on 10/22 event listing.)

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Maine Compost School

Time: 8:00 a.m. to 5:00 p.m.
Location: Monmouth, ME
Description: (See details on October 21.)

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Essential Principles & Practices of Cheesemaking

Time: 8:30 a.m. to 4:30 p.m.
Location: Randolph, VT
Description: (See details on 10/21 event.)

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Thursday, October 24, 2013

Maine Compost School

Time: 8:00 a.m. to 5:00 p.m.
Location: Monmouth, ME
Description: (See details on October 21.)

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Essential Principles & Practices of Cheesemaking

Time: 8:30 a.m. to 4:30 p.m.
Location: Randolph, VT
Description: (See details on 10/21 event.)

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Build Your Food Brand 4: Creating Relationships w/ Consumers

Time: 6:00 p.m. to 7:00 p.m.
Description: Vermont Food Venture Center,141 Junction Rd., Hardwick, VT

COST: $10 per session or $35 for all four

The fourth of four sessions sponsored by the Center for an Agricultural Economy/Vermont Food Venture Center, and presented by Nicole Fenton and Steve Redmond of Skillet Design. Customer engagement takes many forms - face-to-face at tastings to providing content for social media that you hope will generate feedback. Finding the right strategy to build a relationship with your customers takes commitment rather than a campaign. We'll review strategies for relationship building for your brand.

CONTACT: register at docs.google.com/forms/d/1rQqUtsRPTPhrRiJgFP3IkEI331Vy3xB6v4_gTtb or call 802-472-5362 and ask Heidi for more information.

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Friday, October 25, 2013

Maine Compost School

Time: 8:00 a.m. to 3:00 p.m.
Location: Monmouth, ME
Description: (See details on October 21.)

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Essential Principles & Practices of Cheesemaking

Time: 8:30 a.m. to 4:30 p.m.
Location: Randolph, VT
Description: (See details on 10/21 event.)

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Sunday, October 27, 2013

Registration Deadline for Taking Stock Classes

Time: 9:00 a.m. to 5:00 p.m.
Location: (classes will be in Rutland, VT)
Description: COST: $150 if registered by 10/27. Registrations received after 10/27 will be subject to a $25 late fee.

The classes are for people with 5 or more years of experience operating a farm business.

What Taking Stock Graduates Say:

"It forced me to really slow down and look into the different parts of my business as they had developed over the years and begin to evaluate how they contributed to the overall picture."

"It helped me break things down . . . into goals, tasks to meet those goals, and ways to measure success -- that I would never take the time to do on my own. I have found that every time I have done that . . . we have met those goals."

At some point every farmer has to acknowledge that the business has undergone some unexpected changes. Those changes may be the result of new learning, family obligations, changes in land tenure, emerging market opportunities or increased competition. Whatever the catalyst, your business will likely need some reframing and re-strategizing to get back in sync with your life. Taking Stock leads participants through a process of re-envisioning the business—looking back and planning forward. This class will prepare you for the challenges of the next phase of business development.

Topics covered will include:

Does your farm business vision still fit your life;
The role of policies & procedures in the maturing business;
Approaches to cash management and what the numbers can tell you;
Incorporating employees into the farm business.

Participants will be encouraged to select a project that will help them achieve a goal within their business to work on during the course.

Scholarship and Financial Aid information: Financial aid is available for eligible individuals. At the end of the registration form, you can make a request for financial aid.

CONTACT: Register at www.uvm.edu/newfarmer/?Page=classes/registration.html&SM=classes/sub-menu.html or contact Jessie Schmidt at 802-223-2389 or jessica.a.schmidt@uvm.edu.

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Monday, October 28, 2013

Food Safety & Artisan Cheesemaking: Essential Practices

Time: 8:30 a.m. to 4:30 p.m.
Location: Randolph, VT
Description: Vermont Technical College, Randolph Ctr., VT

COST: $1,200

This 5-day VTC workshop series focuses on three of the most important elements in artisanal cheese.

Day 1 SAFETY: This 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.
Day 2 SENSORY EVALUATION: This 1 day technical workshop provides a practical overview of different sensory techniques used for the evaluation of cheese, with special emphasis on descriptive analysis and their application for product description, marketing and cheese quality improvement. Sensory training and sensory evaluation techniques are powerful tools to help cheesemakers to define and characterize their product and improve the overall quality of cheese.
Day 3-5 CHEESE CHEMISTRY: This 3-day short course explores the chemistry of cheese in relation to the manufacturing steps responsible for transforming milk into curd, as well as the biochemical changes that the initial product experiences during the ripening process. The course includes also a hands-on section in which participants will evaluate cheese quality in relationship to physico-chemical composition and sensory properties for different cheese varieties.

The course will wrap-up with a field trip to two award-winning farmstead cheese producers, making very different cheese varieties: Vermont Farmstead Cheese Company and Spring Brook Farm. During the visit participants will have the chance to see the cheesemaking process, tour the facilities and discuss multiple technical aspects with the master cheesemakers of both dairy farms.

CONTACT: www.vtc.edu/right.php/pid/40/sid/565 or Maureen Hebert at mhebert@vtc.edu or 802-879-2336

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UNH Organic Dairy Research Farm Field Day

Time: 10:00 a.m. to 1:00 p.m.
Description: 216 Lee Hook Road, Lee, NH (directions at colsa.unh.edu/aes/directions/ORDF)

COST: Free and open to all. Please RSVP (Laurrie.Malizia@unh.edu).

The Research Field Day will include brief presentations on:
?From molasses to kelp to flaxseed: Research update about the use of different feed supplements to organic dairy cows, Andre Brito
?Effects of genotypic diversity on forage stand productivity,Richard Smith
?Reducing animal bedding and energy imports in NE organic dairy farming, Matt Smith
? What do blood vessels have to do with fertility and ovarian function in dairy cows? Paul Tsang
?Production costs of animal bedding: From stump to shed, Theodore Howard & Howard Fomina
?Mobilization of nitrogen during storms from the organic dairy research farm, Wilfred Wollheim
?Value-added projects: artisanal cheese making, Joanne Curran- Celentano
?Use of a model to reduce greenhouse gas emissions from dairy farms and aid farmers in improving nutrient cycling,Ruth Varner
?A land use puzzle: How do forests, croplands, and residential neighborhoods interact with climate? Andrew Ouimette, Lucie Lepine, Alix Contosta

CONTACT: Please register with If you require special accommodations in order to participate or have any questions, call Laurrie Anne Malizia 603-862-1452.

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Organic Pastures Community Lecture & Discussion with Mark McAfee

Time: 2:30 p.m. to 4:30 p.m.
Description: East Room, Withey Student Center, Green Mountain College, Poultner, VT

COST: Free and open to anyone, including all raw milk, organic and conventional dairy farmers

Mark McAfee from Organic Pastures (the largest organic raw milk dairy farm in the US) and the Raw Milk Institute is providing a community lecture and discussion at Green Mountain College. We would love for you to attend. This is both a lecture and discussion open to anyone, including all raw milk, organic, and conventional dairy farmers.

CONTACT: Johanna Douglas at douglasj@greenmtn.edu.

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Tuesday, October 29, 2013

Food Safety & Artisan Cheesemaking: Essential Practices

Time: 8:30 a.m. to 4:30 p.m.
Location: Randolph, VT
Description: (See details on 10/28 event listing.)

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Wednesday, October 30, 2013

Food Safety & Artisan Cheesemaking: Essential Practices

Time: 8:30 a.m. to 4:30 p.m.
Location: Randolph, VT
Description: (See details on 10/28 event listing.)

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Thursday, October 31, 2013

Food Safety & Artisan Cheesemaking: Essential Practices

Time: 8:30 a.m. to 4:30 p.m.
Location: Randolph, VT
Description: (See details on 10/28 event listing.)

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Friday, November 1, 2013

Food Safety & Artisan Cheesemaking: Essential Practices

Time: 8:30 a.m. to 4:30 p.m.
Location: Randolph, VT
Description: (See details on 10/28 event listing.)

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The Transition Trail to Organic Dairying

Time: 11:00 a.m. to 3:00 p.m.
Description: Simons Family Farm, 9664 Starr Hill Road Remsen, NY 13438

COST: Registration/Fees: $10/person; $15/group (includes lunch).

Enjoy one of the most scenic views in upstate New York and tour the newly certified organic Simons Family Farm with Ben and Robin Simons. Hear the trials and tribulations of transitioning a dairy herd and learn how it can be done. Get your questions answered about organic dairy management, pasture management and the record keeping process. Hear how their son Christopher is starting into organic grain production.

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. Pre-registration closes at 4:00pm on October 29th(after this, registration will be taken at the event—please arrive 15 minutes early to walk-in register).

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Saturday, November 2, 2013

Stockpile Saturday: Experience Grazing Season Extension

Time: 10:00 a.m. to 3:00 p.m.
Description: Bishopp Family Farm, Route 12B, Deansboro, New York

COST: $20 per person

Bishopp Family Farm and nationally acclaimed grazing advocate, Troy Bishopp, aka The Grass Whisperer will be opening up their organic, custom grazing dairy heifer raising operation to the public for a fun, unique pasture walk amidst standing forage ready to be grazed into winter.

Participants will learn how to plan out the grazing season using a planned grazing chart, see the results of that planning on the land, move heifers with portable fencing for maximum efficiency and get a working insight on the results of out-wintering, bale-grazing, mob stocking and summer fallowing on whole farm fertility and profit. Experiencing this knowledge in the fields will give grazing practitioners and beginning farmers the faith that grazing in the non-growing season is possible, and profitable.

A homemade light lunch with ice-cream will be served with plenty of networking time in front of the fire. Please dress accordingly for the weather.

CONTACT: Pre-registration is required for a nominal fee of $20 per person. To secure your spot at this farm friendly event, please call (315) 841-3336.

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MOFGA Farmer to Farmer Conference

Time: 12:00 p.m. to 6:30 p.m.
Description: Point Lookout Resort, Northport, ME

COST: $150, plus additional costs for meals and farm tours.

A close-knit event that features in-depth treatment of topics, and amazing discussions. It's based on the idea that farmers learn best from their peers and other practitioners, and also features prominent and accessible university faculty, extension educators, and other agricultural professionals. Uses a unique 3-hour workshop session format, in which one half is dedicated to talks by both agricultural service professionals and farmers, and the other to a round table discussion intended to solicit and capitalize on the accumulated knowledge of all the farmers in attendance.

Thie year's event features farm tours, keynote speaker Atina Diffley, author of Turn here Sweet Corn, and sessions on no-till vegetable farming, managing pests in changing times, on-farm compost production, new and alternative feed crops for ruminants and many more.

CONTACT: Register at www.mofga.org/Default.aspx?tabid=293

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Sunday, November 3, 2013

MOFGA Farmer to Farmer Conference

Time: 8:45 a.m. to 9:00 p.m.
Description: (See details with 11/2 event.)

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Early Reg. Deadline: Building a Sustainable Business

Time: 9:00 a.m. to 5:00 p.m.
Description: Berlin, Springfield & St. Albans,VT

COST:
* Before early registration deadline: Nov. 3, Cost: $165.
* Before registration deadline: Nov. 15, Cost: $210
* Registrations received after Nov. 15 will be subject to a $25 late fee.

Classes will take place Dec. 4, 11, 18, 2013 & Jan. 8, 15, 22 (plus Jan.29 reserved for snowdate), from 1-4 pm

The Building a Sustainable Business course guides participants through developing a business plan for farm businesses. People who have completed Growing Places and/or who have at least one year of production/financial records of their own will find this course most useful. Based on a business planning guide developed by the Minnesota Institute for Sustainable Agriculture (MISA) and co-published with the USDA Sustainable Agriculture Research and Education (SARE) program, this course will assist today's alternative and traditional business owners alike with the creation of a holistic business plan rooted firmly in personal, community, economic and environmental values. With a business plan in hand, today's farmer entrepreneurs will be able to take that first step toward the creation of a successful and sustainable business. Classes will be offered simultaneously in multiple locations in Vermont, with an on-site instructor at each location. Registration discounts are available for people who have completed Growing Places and who register by the early registration deadline. Financial aid is available for eligible individuals. At the end of the registration form, you can make a request for financial aid.

CONTACT: Register at www.uvm.edu/newfarmer/?Page=classes/registration.html&SM=classes/sub-menu.html or contact newfarmer@uvm.edu for more information.

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Monday, November 4, 2013

MOFGA Farmer to Farmer Conference

Time: 8:00 a.m. to 12:30 p.m.
Description: (See details with 11/2 event.)

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Commenting on FSMA Produce Rules Made Easy! (Webinar)

Time: 12:00 p.m. to 1:00 p.m.
Location: Online
Description: Free webinar with limited space.

The deadline for making comments on the FDA’s proposed rules to implement the Food Safety Modernization act is November 15.

When finalized, these rules will affect a great many Vermont vegetable and fruit growers – large and small. UVM Extension, NOFA-Vermont and the Vermont Agency of Agriculture are hosting a webinar for farmers and others that will go over the elements of a strong comment, give examples of potential talking points for different types of farms - focusing on alternatives to the proposed rules, and walk you through how to submit comments on the Federal Register site.

Regardless of whether your farm falls in the “exempt” categories or not, we anticipate these rules will influence standards for what the marketplace expects of businesses selling to wholesale markets. It is critical that the FDA hears from as many farmers, food hubs, and concerned consumers as possible so that the final rules take the voices of small-scale diversified farms and advocates of local food systems into account.

PLEASE NOTE: The purpose of the webinar is NOT to explain the details of FSMA, but to help you submit your comments. Please prepare yourself for the webinar ahead of time by using one of these resources to familiarize yourself with the proposed Produce Rules.

Resources:

· Webinar: American Farmland Trust (takes a couple minutes to load): www.farmland.org/programs/states/ma/Food-Safety-Modernization-Act.asp

· Factsheet by Vern Grubinger: www.uvm.edu/vtvegandberry/factsheets/Understanding_FSMA_Rule.pdf

· More details: National Sustainable Agriculture Coalition website (has information on Preventive Controls Rules as well for people who process food): sustainableagriculture.net/fsma/

CONTACT: Space is limited. Reserve your Webinar seat for November 4th from 12 -1 pm now at:
www4.gotomeeting.com/register/173761087 Contact Ginger Nickerson with any questions at virginia.nickerson@uvm.edu

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Tuesday, November 5, 2013

Harvesting & Processing Value-Added Grains

Time: 10:00 a.m. to 4:00 p.m.
Description: White Frost Farm, Washingtonville Rd, Danville, PA 17821

COST: Registration is $20/person (includes lunch)

Learn about growing, marketing and processing advancements for small grains, particularly ancient grains like Spelt, Einkorn and Emmer. Witness processing equipment in action, including a portable processing unit with the ability to clean and de-hull tough grains, developed through the ongoing research incorporating input from host farmers Kit and Cathy Kelly.

Registration/Fees: To register, contact Susan Beal at 814-349-9856 or email susan@pasafarming.org. . www.eventbrite.com/event/7641729619?ref=ebtn

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A Novel Nutritional Approach to Rearing Organic Pastured Broiler

Time: 2:00 p.m. to 3:00 p.m.
Location: Online
Description: Online webinar at www1.gotomeeting.com/register/845271464

COST: Free

Join eOrganic for a webinar on a nutritional approach to rearing organic pastured broiler chickens by Michael Lilburn of the Ohio State University. This webinar will discuss naked oats as an ingredient and the results from experiments in which pastured organic broilers (commercial, RedBros) have been fed diets containing 75% naked oats. Naked oats are higher in crude protein, methionine, and lysine when compared with corn and thus would contribute higher levels of methionine to the complete diet. Registration is free and open to the public and advance registration is required at: www1.gotomeeting.com/register/845271464. Find all upcoming and archived eOrganic webinars at www.extension.org/pages/25242.

CONTACT: More information: www.extension.org/pages/25242/webinars-by-eorganic or email joineorganic@gmail.com

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Wednesday, November 6, 2013

Soils-Based Land Use Planning Workshop

Time: 9:30 a.m. to 12:30 p.m.
Description: Two Dog Farm & Smokey House Center, 426 Danby Mountain Rd., Danby, VT

COST: $10

Ben Waterman from the UVM Center for Sustainable Agriculture will discuss soils based land-use planning & decision-making. He'll talk about drainage & irrigation and site assessment for those looking to buy or lease land, or those considering infrastructure improvements. Erik Engstrom from the Vermont Agency of Natural Resources will introduce farmers to the new Natural Resource Atlas, and highlight ways the Atlas can be useful to farmers in planning & decision making.

CONTACT: garland.raffle@gmail.com or register at raffl.wufoo.com/forms/soils-based-land-use-planning-workshop/

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Managing Pastures to Extend the Grazing Season

Time: 1:00 p.m. to 4:00 p.m.
Description: Katmoon Hollow Farm, 285 Kathmann Rd, Delhi, NY 13753

COST: Registration/Fees: $10/person or $15/group.

Rob Kathmann and Jackie of Katmoon Hollow Farm are using rotational grazing to extend their grazing season. Tour Katmoon Hollow Farm and hear how clipping pastures helps to reduce weeds and maintain high quality forages. Learn about late season pasturing of young stock to clean up pastures, and how to manage cows on an extended grazing diet, supplemented with low grain baleage and second cut hay to maintain optimum milk production.

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. Pre-registration closes at 4:00pm on November 1st (after this, registration will be taken at the event—please arrive 15 minutes early to walk-in register).

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Thursday, November 7, 2013

Financing the Working Landscape

Time: 8:30 a.m. to 4:30 p.m.
Location: Middlebury, VT
Description: American Legion, Middlebury, VT

COST: $30, or $20 for students

ACORN and ACEDC, hosts of the Financing the Working Landscape Conference, invite entrepreneurs from the working lands community to apply now to pitch their business idea or challenge at the conference.

Whether you are a business owner in the forestry products industry seeking capital for equipment to increase production, a farmer or food manufacturer looking for opportunities to expand into new markets, or a small company manager seeking guidance to address your most pressing challenge, you can take steps to grow your business at the third annual Financing the Working Landscape Conference. Entrepreneurs interested in receiving professional advice must complete the online application by Sept. 27.

Registration for attendees will be live in mid-September at the same URL. The cost for the event is only $30 ($20 for students), and includes lunch and post-event beverages and appetizers from local food artisans and craft beverage makers.

CONTACT: acornvt.org/fwl2013/ or (802) 382-0401

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Open Your Soil to Growth

Time: 10:00 a.m. to 1:00 p.m.
Description: Middlebury Inn, Middlebury, VT

COST: $20 at the door, or $15 if you pre-register. Help us get a head count, and save $5. Free to farmers.

It’s getting cold out, so come inside and learn about soil quality from some of the most fun experts in the northeast!

Learn about:
* Cover crops- all kinds
* Weed issues, including new pests
* Nitrogen testing

Rick Kersbergen will travel from Maine, where he’s the sustainable dairy and forage systems educator. Workshops will also feature University of Vermont Extension agronomists, Jeff Carter, Heather Darby and Dan
Hudson, each presenting in their regions.

CONTACT: Pre-register by Monday, Nov 4th. When you register, let us know if there’s any topic you can’t wait to hear more about. Rachel Gilker at 518-765-4158 or rgilkercaringdairy@gmail.com

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Open Your Soil to Growth

Time: 5:30 p.m. to 8:00 p.m.
Description: The Abbey, Sheldon, VT

COST: $20 at the door, or $15 if you pre-register. Help us get a head count, and save $5. Free to farmers.

It’s getting cold out, so come inside and learn about soil quality from some of the most fun experts in the northeast!

Learn about:
* Cover crops- all kinds
* Weed issues, including new pests
* Nitrogen testing

Rick Kersbergen will travel from Maine, where he’s the sustainable dairy and forage systems educator. Workshops will also feature University of Vermont Extension agronomists, Jeff Carter, Heather Darby and Dan
Hudson, each presenting in their regions.

CONTACT: Pre-register by Monday, Nov 4th. When you register, let us know if there’s any topic you can’t wait to hear more about. Rachel Gilker at 518-765-4158 or rgilkercaringdairy@gmail.com

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Friday, November 8, 2013

Butchering Workshop with Cole Ward

Time: 8:30 a.m. to 4:00 p.m.
Description: Green Mountain Girls Farm, Northfield

COST: $90 per person, pre-registration required

Whether you want to learn how to cut meat yourself, what your options are when you have meat butchered or make purchases or just want to have a fantastic learning adventure about how meat can be raised, slaughtered and butchered sustainably, this is great option. Cole will captivate you with stories as well as the swiftness of his knife and the farm will delight you with delicious sustainably and humanely raised meats and veggies.

The all day workshop includes:

- 6-8 hours of observation, instruction and hands on learning butchering pasture-raised pigs and goats in the farm’s retail cutting space (all inside!)
- Delicious, Seasonal Farm Fresh lunch with ingredients from the farm served in the farm’s new Farmhouse Inn/event space featuring our pasture raised meats!
- a Farm Tour
- Coffee and morning snacks
- Fresh, custom cut pork and goat meat will be available for sale, bring your cooler.

CONTACT: Limited spaces available. Please registerl farmers@eatstayfarm.com to

us to register or call us at:802-505-9840

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Open Your Soil to Growth

Time: 10:00 a.m. to 1:00 p.m.
Description: Cow Palace, Derby, VT

COST: $20 at the door, or $15 if you pre-register. Help us get a head count, and save $5. Free to farmers.

It’s getting cold out, so come inside and learn about soil quality from some of the most fun experts in the northeast!

Learn about:
* Cover crops- all kinds
* Weed issues, including new pests
* Nitrogen testing

Rick Kersbergen will travel from Maine, where he’s the sustainable dairy and forage systems educator. Workshops will also feature University of Vermont Extension agronomists, Jeff Carter, Heather Darby and Dan
Hudson, each presenting in their regions.

CONTACT: Pre-register by Monday, Nov 4th. When you register, let us know if there’s any topic you can’t wait to hear more about. Rachel Gilker at 518-765-4158 or rgilkercaringdairy@gmail.com

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Saturday, November 9, 2013

FSMA Letter Writing Party & Farmer Mixer

Time: 4:00 p.m. to 10:00 p.m.
Description: The Well School, 36 Well School Rd., Peterborough, NH

COST: Free

NOFA-NH is hosting two separate, but related, events. Farmers are welcome to attend one, the other, or both.

FSMA Letter Writing Party: Join NOFA-NH and the National Young Farmers Coalition on Saturday, November 9th, from 4-6pm to craft and submit effective comments to the FDA about the Food Safety and Modernization Act (FSMA). There will be a plethora of information on how FSMA might effect New England farmers, ample materials for letter writing, suggested topics and questions, and letter writing coaching available. You will submit your comments at the event, and know you added you important voice to this critical piece of regulation when it most counts. Local food and beverage will be provided.

Farmer Mixer: Following the mixer, from 6-10 pm, Saturday evening, farmers are invited to eat, drink, dance and engage in dynamic conversation with fellow farmers as the season comes to a close. This farmer mixer is the first of seven regional mixers being planned throughout the state that allow farmers to network and promote collaboration in facing our biggest issues and challenges–the unofficial topic of this mixer is the Food Safety and Modernization Act (FSMA).

The evenings festivities will include local cuisine, local beverages, and live music!

CONTACT: Please RSVP to Ray Conner, (772) 341-1850 or bof@nofanh.org - See more at: nofanh.org/nofa-event/fsma-letter-writing-party-farmer-mixer/#sthash.ANffFMUi.dpuf

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Monday, November 11, 2013

Taking Stock: A New Farmer Project Class

Time: 10:00 a.m. to 3:30 p.m.
Location: Rutland, VT
Description: COST: $150 if registered by 10/27. Registrations received after 10/27 will be subject to a $25 late fee.

At some point every farmer has to acknowledge that the business has undergone some unexpected changes. Those changes may be the result of new learning, family obligations, changes in land tenure, emerging market opportunities or increased competition. Whatever the catalyst, your business will likely need some reframing and re-strategizing to get back in sync with your life. Taking Stock leads participants through a process of re-envisioning the business—looking back and planning forward. This class will prepare you for the challenges of the next phase of business development.

Topics covered will include:

Does your farm business vision still fit your life;
The role of policies & procedures in the maturing business;
Approaches to cash management and what the numbers can tell you;
Incorporating employees into the farm business.

Participants will be encouraged to select a project that will help them achieve a goal within their business to work on during the course.

Scholarship and Financial Aid information: Financial aid is available for eligible individuals. At the end of the registration form, you can make a request for financial aid.CONTACT: Register at www.uvm.edu/newfarmer/?Page=classes/registration.html&SM=classes/sub-menu.html or contact Jessie Schmidt at 802-223-2389 or jessica.a.schmidt@uvm.edu.

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Thursday, November 14, 2013

Champlain Valley Grazing Symposium

Time: 10:00 a.m. to 2:30 p.m.
Description: Bridport Community Hall, 52 Middle Rd., Bridport, VT

COST: $20

Come hear how planned grazing can be fun and profitable. Troy Bishopp , a.k.a. “The Grass Whisperer,” is an accomplished grazier on his own farm in New York state, in addition to working with the Madison County Soil & Water Conservation District/Upper Susquehanna Coalition as their regional grazing specialist. Troy brings a holistic approach to grazing planning by helping farmers chart a course that pays attention to their personal goals as well as their profits. Julie Smith, UVM Extension dairy specialist, will also be there to discuss how to manage and troubleshoot common herd health issues including Johne’s, BVD, and nutritional deficiencies.
Julie’s focus is on biosecurity and preventive animal health management.

CONTACT: Register at grazingsymposium2013.eventbrite.com/ or contact Cheryl Cesario at cheryl.cesario@uvm.edu or 802-388-4969. To request a disability-related accommodation to participate in this program , contact Donna Brown at 1-800-956-1125 or 802-388-4969 by October 31, 2013 so we may assist you.

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Behavior Based Grazing Management: Plant-Herbivore Interaction

Time: 2:00 p.m. to 3:00 p.m.
Location: Online
Description: Online webinar at www1.gotomeeting.com/register/854788152

COST: Free

Join eOrganic for a webinar on behavior based grazing management with Dr. Darrell Emmick who will address the keys of maximizing plant-herbivore interactions through behavior-based grazing management, defined as the incorporation of behavioral principles in grazing management planning to enhance animal well-being, ecosystem health, and enterprise sustainability. Dr. Emmick is the former State Grazing Land Management Specialist with the USDA Natural Resources Conservation Service in New York. He earned his M.S. degree in Resource Management and Ecology and his Ph.D. in Range Science from Utah State University. For more than 30 years, Darrell has worked with farmers in the Northeast on grazing-based livestock production systems. The webinar is free and open to the public and advance registration is required at: www1.gotomeeting.com/register/854788152. Find all upcoming and archived eOrganic webinars at www.extension.org/pages/25242.

CONTACT: More information: www.extension.org/pages/25242/webinars-by-eorganic or email joineorganic@gmail.com

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Friday, November 15, 2013

Application Deadline: Whole Farm Planning for Women Farmers

Time: 9:00 a.m. to 5:00 p.m.
Description: Lamoille County

Session dates: 9:30am - 4:30pm Tuesdays, Jan. 7, 21, Feb. 4, 18, March 11, 25, April 8, 22, May 6, 20, 2014 (snow date March 18)

COST: Sliding scale $150 - $500

UVM Extension Women's Ag Network and the Vermont New Farmer Project will be offering Whole Farm Planning for Beginning Women Farmers for the fifth year, through a grant to Holistic Management International from the USDA Beginning Farmer & Rancher Development Program. This course was developed for women farmers with 2-10 years experience managing a farm business.

The course will cover a wide range of topics including how to create a values-based farm mission, improve leadership and communication skills and use management tools such as business planning and marketing strategies to increase farm profitability. Participants also will learn about the whole farm decision analysis process, time management, land and infrastructure planning, soil fertility and integration of livestock on the farm.

An experienced farm mentor will provide individual consultations throughout the course. In addition, there will be plenty of opportunities to network with other women with similar goals and concerns and learn how they handle challenges in their operations.

Applications for this course are now being accepted through November 15. Space is limited to 17 qualified participants. Full and partial scholarships are available to cover the registration fee, which is on a sliding scale of $150 to $500. An online application form may be found at www.uvm.edu/newfarmer/?Page=classes/wfp-application.html&SM=classes/sub-menu.html.

CONTACT: For additional information and questions, contact Jessie Schmidt, 802-223-2389 x203, newfarmer@uvm.edu. To request a disability-related accommodation to participate in this program, please contact Jessie Schmidt at 802-223-2389x203 or 866-860-1382 by November 15, 2013 so we may assist you. Register online at www.uvm.edu/newfarmer/?Page=classes/wfp-application.html&SM=classes/sub-menu.html

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Registration Deadline: Building a Sustainable Business

Time: 9:00 a.m. to 5:00 p.m.
Description: Berlin, Springfield & St. Albans,VT

COST:
* Before registration deadline: Nov. 15, Cost: $210
* Registrations received after Nov. 15 will be subject to a $25 late fee.

Classes will take place Dec. 4, 11, 18, 2013 & Jan. 8, 15, 22 (plus Jan.29 reserved for snowdate), from 1-4 pm

The Building a Sustainable Business course guides participants through developing a business plan for farm businesses. People who have completed Growing Places and/or who have at least one year of production/financial records of their own will find this course most useful. Based on a business planning guide developed by the Minnesota Institute for Sustainable Agriculture (MISA) and co-published with the USDA Sustainable Agriculture Research and Education (SARE) program, this course will assist today's alternative and traditional business owners alike with the creation of a holistic business plan rooted firmly in personal, community, economic and environmental values. With a business plan in hand, today's farmer entrepreneurs will be able to take that first step toward the creation of a successful and sustainable business. Classes will be offered simultaneously in multiple locations in Vermont, with an on-site instructor at each location. Registration discounts are available for people who have completed Growing Places and who register by the early registration deadline. Financial aid is available for eligible individuals. At the end of the registration form, you can make a request for financial aid.

CONTACT: Register at www.uvm.edu/newfarmer/?Page=classes/registration.html&SM=classes/sub-menu.html or contact newfarmer@uvm.edu for more information.

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Saturday, November 16, 2013

Horsedrawn Mower Rebuild Workshop

Time: 8:00 a.m. to 5:00 p.m.
Description: Fair Winds Farm, 511 Upper Dummerston Rd., Brattleboro, VT

COST: $125 per person, including lunch and a hearty snack at 5pm

Do you want to get the very best results from your horsedrawn mower? Bring it along and we'll spend a day discussing adjustments, replacement parts and more that will get you maximum cutting from minimal energy input. Instructors Jay Bailey, Mark Cowdrey and Joe Delaney all have extensive experience with mowers and mowing in a variety of circumstances and situations.

CONTACT: fairwinds@fairwindsfarm.org or 802-254-9067

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Weekend Warrior II (with Cornell Cooperative Extension)

Time: 9:30 a.m. to 3:00 p.m.
Description: Tamarac High School, 3992 NY 2, Troy, NY

COST: $35.00 per person, discounted rate of $25.00 for 4-H members or second person from the same farm.

Are you a small or part-time farmer? You're invited for a day of fun and informative classes on small farm production. Choose from three distinct tracks focused on: Beef Cattle, Sheep and Goats or Poultry.

Class topics will include dystocia, grazing, processing, parasite control, stretching your winter feed, common poultry diseases and much more. The day will feature keynote speaker Jessica Ziehm from the New York Animal Agriculture Coalition who will speak on knowing your consumer and being an educational producer, as well as helping to promote a positive image and understanding of agriculture and animal production. Over lunch “Munch and Mingle” with Dr. Roger Ellis, NYS Ag and Markets Veterinarian, while you enjoy a delicious homemade lunch (included with registration).

CONTACT: Pre-registration required no later than November 8th, 2013. For a full registration flyer with complete class descriptions and presenters please go to www.ccerensselaer.org or contact Marcie at 518.272.4210 / mmp74@cornell.edu. Registration fee is $35.00 per person, discounted rate of $25.00 for 4-H members or second person from the same farm.

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Sunday, November 17, 2013

4-H Dairy Challenge

Time: 12:30 p.m. to 3:30 p.m.
Description: Rowell Hall, UVM Campus, 106 Carrigan Drive, Burlington, VT

COST: $2 per participant

Challenge yourself with all things dairy!

CONTACT: Wendy Sorrell at 802-656-5418 or 800-571-0668. To request a disability-related accommodation to participate in this program, please contact Wendy Sorrell at 802-656-5418 or 800-571-0668 by October 31, 2013 so we may assist you.

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Monday, November 18, 2013

Break-Even Analysis

Time: 12:30 p.m. to 1:00 p.m.
Description: Online webinar

COST: Free

UVM Extension's Agricultural Financial Management Specialist Mark Cannella offers a quick webinar for you to learn the basics of setting a break-even price or deciding on a break-even quantity of production.

INSTRUCTIONS FOR THE WEBINAR:
To join the session, use the following link:
sas.elluminate.com/m.jnlp?sid=2009421&password=M.2EBCDD44FD43B87CBF79C7FB05B112
Newcomers to online learning are welcome. Please log on 15 minutes early to check that your system will run Blackboard Collaborate:
1. Go to support.blackboardcollaborate.com
2. Click on 'First Time Users' > 'Blackboard Collaborate Web Conferencing'
o Follow the directions under STEP 1
o Enter the 'v12.5 Configuration Room' under STEP 2
o If you haven't used Blackboard Collaborate before, watch the 'Online Orientation' video under STEP 3

To view the hardware and software pre-requisites for Blackboard Collaborate please visit support.blackboardcollaborate.com
More Blackboard Collaborate Resources can be found at uvm.edu/extension/bb-collaborate/newuser.

CONTACT: If you have questions or require accommodations to participate in this program, please contact Mark Cannella at 802-223-2389 or 1-866-860-1382, by November 13, 2013 so we may assist you.

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Thursday, November 21, 2013

Introduction to Raising Rabbits for Meat

Time: 11:45 a.m. to 1:00 p.m.
Location: online
Description: Location: go.uvm.edu/aemon at about 11:45 a.m EST on November 21, 2013 and click on the webinar title.
COST: Free

Presented by Bob Bennet, author of the Storey's Guide to Raising Rabbits.

CONTACT: For more information, contact newfarmer@uvm.edu or call 802-223-2389x203.If you require accommodations to participate in this program, please let Jessie Schmidt know by October 16, 2013 at 802-223-2389 or 1-866-860-1382 (toll-free in VT) or newfarmer@uvm.edu so we may assist you. If you have not participated in a webinar before, we recommend you download the necessary software for free the day before the webinar is scheduled at tiny.cc/UVMWebinarCheck.

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Saturday, November 23, 2013

Introduction to Horse Logging

Time: 8:00 a.m. to 5:00 p.m.
Description: Fair Winds Farm, 511 E. Dummerston Rd., Brattleboro, VT

COST: $125 per person, includes lunch and a hearty snack at 5pm

Are you dreaming about using your horse(s) to haul firewood and small logs? Learn safe use of chains, peavey & logging arches to maximize your leverage. Use a single horse and team to pull logs to the landing. The group will meet at 8am on Saturday to begin discussion over breakfast. Participants will be encouraged to drive the horses in situations that are appropriate to their experience level. This is not a driving workshop. Instructors will demonstrate chainsaw use and encourage those interested in learning to use a saw to attend the "Game of Logging" for professional instruction.

CONTACT: fairwinds@fairwindsfarm.org or 802-254-9067

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Monday, November 25, 2013

Farm Records & Information Mgmt.: What, Why, How

Time: 12:30 p.m. to 1:00 p.m.
Description: Online webinar

COST: Free

Taught by UVM Extension's Agricultural Financial Management Specialist Mark Cannella, this will be an overview of what managers need to consider when setting up their various systems. We will look at various commercial programs that are available for financial, production or marketing records.

INSTRUCTIONS FOR THE WEBINAR:
To join the session, use the following link:
sas.elluminate.com/m.jnlp?sid=2009421&password=M.12F2D05E0B9F85514FF35641C0FC12
Newcomers to online learning are welcome. Please log on 15 minutes early to check that your system will run Blackboard Collaborate:
1. Go to support.blackboardcollaborate.com
2. Click on 'First Time Users' > 'Blackboard Collaborate Web Conferencing'
o Follow the directions under STEP 1
o Enter the 'v12.5 Configuration Room' under STEP 2
o If you haven't used Blackboard Collaborate before, watch the 'Online Orientation' video under STEP 3

To view the hardware and software pre-requisites for Blackboard Collaborate please visit support.blackboardcollaborate.com
More Blackboard Collaborate Resources can be found at uvm.edu/extension/bb-collaborate/newuser.

CONTACT: If you have questions or require accommodations to participate in this program, please contact Mark Cannella at 802-223-2389 or 1-866-860-1382, by November 20, 2013 so we may assist you.

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