Center for Sustainable Agriculture
UVM Center for Sustainable Agriculture Calendar
Saturday, May 25, 2013
Making Simple Cheeses
Time: 9:00 a.m. to 3:00 p.m.
Location: Foxborough, MA
Description: Location: Oake Knoll Ayrshires at Lawton's Family Farm, Foxborough, MA
COST: $65 NOFA members; $70 non-members
This workshop provides a general understanding of how milk is made into cheese and what to look for when selecting milk for cheese-making. The workshop is primarily hands-on, demonstrating what the milk and curds and cheese look like at each step of the process. Learn to diagnose and fix problems during the process to produce delicious cheeses, even if things don't come out precisely as intended. Cheeses we will learn to make: Fresh Mozzarella & Queso Blanco (a Spanish cooking cheese, often fried). The instructor is Terri Lawton, who operates a dairy and cheese-making operation on her family's 25 acre farm, which began in 1730.
CONTACT: Ben Grosscup, 413-658-5374 or by email, ben.grosscup@nofamass.org; put “Cheese-Making” in subject.
Sunday, May 26, 2013
Managing a Horse-Powered CSA
Time: 1:00 p.m. to 5:00 p.m.
Location: Conway, MA
Description: Location: Natural Roots Farm, 888 Shelburne Falls Road, Conway, MA
COST: $30 NOFA members; $38 non-members
Natural Roots Farm relies exclusively on horse-power to run a 200-member CSA and to harvest hay and timber. Participants will see live horse-power demonstrations on a variety of traditional and recently innovated horse-drawn implements and will learn how these practices are used in the farm’s vegetable production systems. Instructor David Fisher runs a 200-member horse-powered CSA and has been farming for 15 years
CONTACT: Ben Grosscup, 413-658-5374 or by email, ben.grosscup@nofamass.org (please put "Animal Husbandry" in the email subject line).
Wednesday, May 29, 2013
HACCP for Meat and Poultry Processors
Time: 9:30 a.m. to 12:00 p.m.
Location: Berlin, VT
Description: Location: UVM Extension Berlin Office, 617 Comstock Rd., Berlin, VT
COST: $325
(THIS EVENT IS CURRENTLY FULL AND HAS A WAITING LIST. Details about a June class in New Hampshire will be released soon.) Limited to the first 20 registrants, this course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for state or USDA inspection of meat and poultry products. This course meets USDA requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course.
CONTACT: UVM Extension Food Safety Londa Nwadike at londa.nwadike@uvm.edu or 802 223 2389
Friday, May 31, 2013
Early Registration Deadline for Growing Places Course
Time: 9:00 a.m. to 5:00 p.m.
Description: Location: Online registration; course takes place in Vital Communities offices, White River Jct., VT
COST: $100 if registered by May 31, or $135 until June 10
This four session course introduces new and aspiring farmers to important topics, resources and services integral to getting their farm started off right. Participants will learn about the cornerstones of farm business development—goal setting and decision making, accessing capital and financial management, exploring markets, and learning about the resources and services available to support beginning farmers.
To request a disability-related accommodation to participate, contact Jessie Schmidt at (802) 223-2389, ext. 203, or (866) 860-1382 (toll-free in Vermont) by June 10, 2013. Financial assistance is available for qualified applicants.
CONTACT: Course information and online registration can be found at www.uvm.edu/newfarmer. Click on "Classes" then "Growing Places." For questions and additional information, email newfarmer@uvm.edu.
Tuesday, June 4, 2013
Addison Co. Farm Animal Homeopathy Study Group
Time: 11:30 a.m. to 1:30 p.m.
Location: Leicester, VT
Description: Location: Taconic End Farm, Leicester, VT
COST: Free
ADDISON COUNTY FARM ANIMAL HOMEOPATHY STUDY GROUP Open to all levels. Great peer support: learn how other farmers are applying homeopathy to their herds or fl ocks. A relaxed discussion that usually includes an in-depth look of at least one remedy, some theory and a case analysis. Bring your resources, if you have them, and a current or past case that you would like to discuss.
CONTACT: Annie Claghorn, 802-247-3979, foxclag@gmavt.net
Wednesday, June 5, 2013
Slow Living Summit
Time: 2:00 p.m. to 9:00 p.m.
Location: Brattleboro, VT
Description: Location: Downtown Brattleboro
COST: $225 per person for full weekend of events (early registration ends 5/20)
Join Frances Moore Lappé, Judy Wicks, Michael Singer, Ellen McCulloch-Lovell, George Putnam, Susan Clark, Melissa Levy, Kathleen Draper in an exploration of mindful communities and bioregions at the
2013 Slow Living Summit (Many other speakers to be announced!)
Register now and save – early bird registration rates are in effect! Exploring more mindful communities and bioregions:
The Slow Living Summit is a conference focused on the development of nurturing and mutually supportive communities, bioregions and economic systems. It happens each year in the congenial environs of downtown Brattleboro.
CONTACT: More information or to register, visit: www.slowlivingsummit.org/2013-summit-registration/.
Thursday, June 6, 2013
Slow Living Summit
Time: 7:45 a.m. to 8:00 p.m.
Location: Brattleboro, VT
Description: (See details on June 5.)
Friday, June 7, 2013
Slow Living Summit
Time: 7:45 a.m. to 8:30 p.m.
Location: Brattleboro, VT
Description: (See details on June 5.)
Strolling of the Heifers Gallery Walk & Street Festival
Time: 5:30 p.m. to 8:30 p.m.
Location: Brattleboro, VT
Description: During this edition of Brattleboro’s festive monthly first-Friday stroll from gallery to gallery, the central block of Main Street will be closed to traffic to make room for food and craft vendors, entertainment of all kinds, music and dancing in the street. Stores and restaurants are open as well. Finals of our Great New England Quiche Cookoff and exhibits at the River Garden; plus Farm Art Exhibit at The Works Bakery Café on Main Street.
Saturday, June 8, 2013
Strolling of the Heifers Parade & Slow Living Expo
Time: 9:00 a.m. to 4:00 p.m.
Location: Brattleboro, VT
Description: Location:: Downtown Brattleboro, VT
COST: Parade and Expo are free for guests,with food and goods available for purchase.
World-famous agriculturally-themed Strolling of the Heifers Parade at 10am sharp. Pre-parade entertainment from 9 a.m. Watch scores of lovable heifer calves led by future farmers, followed by many other farm animals, bands, tractors, floats, clowns and much more. (The heifers lead the parade, so don’t be late!) When it’s over, follow the crowd to the all-day 11-acre Slow Living Expo for food, music, dance, demonstrations, exhibits and fun, all related to the mission of sustaining family farms by connecting people with healthy local food.
CONTACT: More info at www.strollingoftheheifers.com/.
Sunday, June 9, 2013
Strolling of the Heifers Tour de Heifer
Time: 8:00 a.m. to 4:00 p.m.
Location: Brattleboro, VT
Description: Location: Lilac Ridge Farm, W. Brattleboro, VT
COST: $10 - $60, depending on which walk or ride you choose.
The Tour is a trio of challenging but highly scenic rides with 15-mile, 30-mile and 60-mile routes. There is also a five-mile walking option. All of the Tour de Heifer routes are almost entirely on dirt roads, and all of them entail considerable elevation change. (That is, hill-climbing!) And all of the routes begin and end at Lilac Ridge Farm in West Brattleboro, and feature incredible views, farm and woodland terrain, New England villages (one with a covered bridge), and much more. Registration includes a farm-fresh lunch and entertainment back at Lilac Ridge (for 60-milers, there’s a lunch spread about halfway at Green River).
CONTACT: Event info at www.strollingoftheheifers.com/, or register at www.bikereg.com/Net/18921.
www.strollingoftheheifers.com/tour/
Sheep & Goat Nutrition (Part of Master Shepherd Course)
Time: 9:00 a.m. to 12:00 p.m.
Location: Putney, VT
Description: COST: For VGSA members: $60 for this class, $500 for entire 10-class series. For non-VGSA members, $75 and $600, respectively.
Location: Crooked Fence Farm, Putney, VT
This fourth class of the Master Shepherd Course series will feature instructors Chet Parsons (longtime sheep farmer and UVM Extension sheep specialist) and sheep and goat breeder Betsy MacIsaac.
Participants will learn:
- The basic nutritional needs of sheep and goats.
- How the nutritional needs of animals change.
- Basic feedstuffs and how to match them with the needs of the animal.
- Weaning lambs and kids and feeding them accordingly.
- How to achieve appropriate weight gain, and creep feeding.
- Parasite control.
CONTACT: Visit vtsheepandgoat.org/wpcontent/uploads/2013/01/MasterShepherdBookletWEB.pdf to download the brochure and registration form and mail with payment to Master Shepherd Course Reg., Parsons’ Farm, 463 Hardwood Hill Rd., Richford, VT 05476
Monday, June 10, 2013
Pasture Walk with Center for Sustainable Ag. Pasture Program
Time: 9:00 a.m. to 4:00 p.m.
Location: Wells, VT
Description: All details to be announced soon!
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: Location: Online June 10-22, on University of Vermont campus in Burlington, VT June 23-28
COST: $1,598
The University of Vermont is pleased to offer a combined online and on-campus cross-disciplinary program addressing problems and opportunities relating to sustainable food systems and leadership.
Participants will engage in a three week-long program combined online and on-campus program that promises to expand their capacity to recognize, and create positive, forward-looking solutions for our broken food system.
Participants will gain expertise and new perspectives on sustainable practices relating to food systems that have immediate, practical real-world application. Upon successful completion of this program participants will be issued a Certificate of Completion in Sustainable Food Systems.
CONTACT: For more information, visit: learn.uvm.edu/sustainability/food-summit/breakthrough-leaders-program/, and submit questions online here: learn.uvm.edu/sustainability/food-summit/inquire/
Tuesday, June 11, 2013
Poultry Seminar
Time: 9:00 a.m. to 4:00 p.m.
Location: Walpole, NH
Description: Location: Walpole Valley Farms, 663 Wentworth Road, Walpole, NH
COST: $75 per person or $140 for two if registered BEFORE MAY 24. After May 24, $80/person or $150/two. Lunch is included. Children under 12 are free with a paid adult.
Join Walpole Valley Farms for a day of practical and useful learning with a hands-on workshop on raising Pasture-Raised Broilers and Pasture-Raised Laying Hens. Topics will include hands-on instruction of harvesting chickens, how to cut up chicken into parts & packaging, Poultry Management (including an in-field demonstration of daily movements of "chicken tractors" & the "eggmobile"), in-depth discussion of pasture-raised poultry benefits, Brooding Chicks, and Poultry Nutrition. Talks will be given by Chris Caserta & Dan Madden of Walpole Valley Farms and Jeff Mattocks of Fertrell.
CONTACT: Call (603) 756-2085 for questions and to reserve your space. Or register at: www.eventbrite.com/event/6549003245
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Food Safety Regulations, Including Canned Food Regulations
Time: 10:00 a.m. to 12:00 p.m.
Location: Rutland, VT
Description: Location: RAFFL conference room (3rd floor), 67 Merchants Row, Rutland
COST: $10 per participant, including course materials and light refreshments
This workshop will provide information to help small-scale food processors understand how to meet current Federal (FDA and USDA) and State of Vermont food regulations, as well as some information on the proposed FDA Food Safety Modernization Act rules. This workshop will also help clarify state and FDA regulations regarding low acid, acidified, and high acid foods; explain the process of getting a scheduled process; and provide information on filling out the necessary forms for approval.
Note that a separate workshop on HACCP will be held on the same day and location from 1-4 PM. You are welcome to attend one or both workshops, but please register for each separately. You can bring a brown bag lunch to eat between the sessions if you wish.
To request a disability-related accommodation to participate in this program, please let Rose Crossley in UVM Extension (802-223-2389) know by May 21, 2013 so we may assist you.
CONTACT: Register online by June 9 at foodregsr.eventbrite.com/. For more information, please contact Londa Nwadike at londa.nwadike@uvm.edu or 802-223-2389.
HACCP for Food Processors
Time: 1:00 p.m. to 4:00 p.m.
Location: Rutland, VT
Description: Location: RAFFL conference room (3rd floor), 67 Merchants Row, Rutland, VT
COST: $15 per participant, including course materials and light refreshments.
A Hazard Analysis and Critical Control Points (HACCP) plan is a regulatory requirement for processing of some food products (meat and poultry, juice, seafood). However, more food buyers are now requiring food producers to have a HACCP plan in place. Developing and implementing a HACCP plan can also help food processors to produce food with a systematic and pro-active approach to food safety. This workshop will provide an introduction to HACCP, including information on prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures.
Note that a separate workshop on food safety regulations will be held on the same day and location from 10AM
-noon. You are welcome to attend one or both workshops, but please register for each separately. You can bring a brown bag lunch to eat between the sessions if you wish.
CONTACT: Register online by June 9 at haccprutland.eventbrite.com/. For more information on the course, please contact Londa Nwadike at londa.nwadike@uvm.edu or 802 223 2389. To request a disability-related accommodation to participate in this program, please let Rose Crossley in UVM Extension (802-223-
2389) know by May 21, 2013 so we may assist you.
Wednesday, June 12, 2013
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Thursday, June 13, 2013
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
3rd Annual BALE Fest
Time: 3:00 p.m. to 9:00 p.m.
Location: South Royalton, VT
Description: Location: S. Royalton Green, South Royalton, VT
Cost: Free admission, with food, drink and goods for sale
BALE (Building A Local Economy) is producing the third instance of this family-oriented regional event celebrates local Vermont4 communities. The day will feature a greatly expanded farmer’s market, educational workshops (including one with the Center's own Jenn Colby), silent auction and raffle, live music, crafters, businesses and community groups, food vendors featuring great locally grown food, demonstrations on solar power, no-gas cars, beer making and more, bike tune-up and maintenance area, local authors’ table with readings, and more, a children’s activity area with The Arts Bus and Vermont Energy Education Project, and a table to get your own copy of White River Valley’s 2013 Locally Grown Guide.
Contact: info@balevt.org; 802-498-8438.
Friday, June 14, 2013
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Saturday, June 15, 2013
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Merck Forest & Farmland Ctr. Hay Days, Demonstrating Draft Power
Time: 10:00 a.m. to 4:00 p.m.
Description: Location: Merck Forest & Farmland Ctr., 3270 Route 315, Rupert, VT
This two-day farm festival is a collaboration with Green Mountain Draft Horse Association and will showcase the importance of draft power within the working landscape. Members of the GMDHA will demonstrate how horses can be used for plowing, tilling, raking, tedding, and more. Much of the work will be based on the haying season. This event is open to everyone interested in learning about draft power for farming. MFFC staff will lead children’s activities related to draft power, our horses, and farm. (Rain dates 6/22 & 6/23)
CONTACT: 802.394.7836 or visit www.merckforest.org
Sunday, June 16, 2013
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Monday, June 17, 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.
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Tuesday, June 18, 2013
Maine Compost School
Time: 8:00 a.m. to 5:00 p.m.
Location: Monmouth, ME
Description: (See details on June 17.)
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Wednesday, June 19, 2013
Maine Compost School
Time: 8:00 a.m. to 5:00 p.m.
Location: Monmouth, ME
Description: (See details on June 17.)
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Thursday, June 20, 2013
Maine Compost School
Time: 8:00 a.m. to 5:00 p.m.
Location: Monmouth, ME
Description: (See details on June 17.)
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Friday, June 21, 2013
Maine Compost School
Time: 8:00 a.m. to 3:00 p.m.
Location: Monmouth, ME
Description: (See details on June 17.)
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Saturday, June 22, 2013
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: online
Description: (See details on June 10)
Sunday, June 23, 2013
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on June 10)
Monday, June 24, 2013
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on June 10)
Growing Places Course for New Farmers
Time: 5:30 p.m. to 8:30 p.m.
Location: White River Jct., VT
Description: Location: Vital Communities offices, White River Jct., VT
COST: $100 if registered by May 31, or $135 until June 10
This four session course introduces new and aspiring farmers to important topics, resources and services integral to getting their farm started off right. Participants will learn about the cornerstones of farm business development—goal setting and decision making, accessing capital and financial management, exploring markets, and learning about the resources and services available to support beginning farmers.
Offered by the UVM Extension New Farmer Project in collaboration with Vital Communities and co-sponsored by the Women's Ag Network.
To request a disability-related accommodation to participate, contact Jessie Schmidt at (802) 223-2389, ext. 203, or (866) 860-1382 (toll-free in Vermont) by June 10, 2013. Financial assistance is available for qualified applicants.
No matter what stage your farm business is in, the New Farmer Project offers classes to help you reach your full potential. Vermont New Farmer Project courses are specifically designed to meet the needs of aspiring and beginning farmers, including topics such as: goal setting, business planning, marketing, and ag financial management. Not sure which course is right for you? Contact us at newfarmer@uvm.edu or call 802-223-2389 x203.
CONTACT: Course information and online registration can be found at www.uvm.edu/newfarmer. Click on "Classes" then "Growing Places." For questions and additional information, email newfarmer@uvm.edu.
Tuesday, June 25, 2013
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on June 10)
Wednesday, June 26, 2013
HACCP for Meat Processors
Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: Details to come. Please check back at www.uvm.edu/Extension.
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on June 10)
Thursday, June 27, 2013
HACCP for Meat Processors
Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: Details to come. Please check back at www.uvm.edu/Extension.
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on June 10)
UVM Food Systems Conference
Time: 1:00 p.m. to 6:00 p.m.
Location: UVM, Burlington, VT
Description: Location: Royall Tyler Theatre, University of Vermont, Burlington, VT
COST: $25 per person (covers admission, two breaks and a reception with the presenters following the event from 5:00pm-6:00pm with light refreshments)
This event will bring together influential and innovative voices from the sustainable food movement for this day of inspiration and call to action. The goal is to connect people across disciplines around the urgent issue of our broken food system and inspire people to take their place in the necessary revolution.
Speakers will take the stage, give 10-15 minute talks and then join the audience. The next speaker will immediately follow. There is not space for questions or comments or break-out sessions. There will be two breaks during the talks and a reception at the end which are all great times to connect with fellow attendees and the speakers.
CONTACT: View the schedule of events: learn.uvm.edu/sustainability/food-summit/food-systems-conference/schedule-2/ Register online here: www.regonline.com/Register/Checkin.aspx?EventID=1170640
Friday, June 28, 2013
HACCP for Meat Processors
Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: Details to come. Please check back at www.uvm.edu/Extension.
Professional Cert. in Leadership for Sustainable Food Systems
Time: 9:00 a.m. to 5:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on June 10)
Sunday, July 7, 2013
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: Location: University of Vermont, Burlington, VT
COST: $2,500 (for students from developed countries, single occupancy room and meals included), $2,250 (double occupancy room), or $1,600 for course and meals (no housing). More details at: www.uvm.edu/~agroecol/shortcoursedescfinal_13.pdf
What is agriculture's role in contributing to climate change? What are opportunities within agriculture to mitigate or adapt to a changing climate? When we talk about agriculture, do we mean smallholder farmers, industrial agriculture, or both? The theme of the 14th Annual International Agroecology Shortcourse is the application of agroecological approaches to support resilience to climate change and promote robust, sustainable food systems. The course will be an intensive working and living experience from breakfast through dinner and afterwards. It's organized with a transdisciplinary, particiapatory action research approach that balances applied and conceptual work.
CONTACT: For questions or to receive more information, please contact Martha Caswell at vtagroecology@gmail.com, or visit: www.uvm.edu/~agroecol/shortcoursedescfinal_13.pdf
Savor the Summer: Brew, Spirits & Cheese Tour
Time: 10:00 a.m. to 3:00 p.m.
Location: Hardwick, VT
Description: Location: Bus leaves from & returns to Atkins Field/Hardwick Farmer's Market
Cost: $75/person
The Center for an Agricultural Economy invites you to tour the world-renowned Hill Farmstead brewery in Greensboro and sip the elegant spirits of Hardwick's own Caledonia Spirits & Winery. Sample award winning cheeses from the Cellars at Jasper Hill in the bright space of Claire's Restaurant & Bar and end your day on the beautiful green at Atkins Field to enjoy the vibrant Hardwick's Farmers' Market.
Contact: Register at savorthesummertour.eventbrite.com/#.
Monday, July 8, 2013
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Growing Places Course for New Farmers
Time: 5:30 p.m. to 8:30 p.m.
Location: White River Jct., VT
Description: Location: Vital Communities offices, White River Jct., VT
COST: $100 if registered by May 31, or $135 until June 10
This four session course introduces new and aspiring farmers to important topics, resources and services integral to getting their farm started off right. Participants will learn about the cornerstones of farm business development—goal setting and decision making, accessing capital and financial management, exploring markets, and learning about the resources and services available to support beginning farmers.
Offered by the UVM Extension New Farmer Project in collaboration with Vital Communities and co-sponsored by the Women's Ag Network.
To request a disability-related accommodation to participate, contact Jessie Schmidt at (802) 223-2389, ext. 203, or (866) 860-1382 (toll-free in Vermont) by June 10, 2013. Financial assistance is available for qualified applicants.
No matter what stage your farm business is in, the New Farmer Project offers classes to help you reach your full potential. Vermont New Farmer Project courses are specifically designed to meet the needs of aspiring and beginning farmers, including topics such as: goal setting, business planning, marketing, and ag financial management. Not sure which course is right for you? Contact us at newfarmer@uvm.edu or call 802-223-2389 x203.
CONTACT: Course information and online registration can be found at www.uvm.edu/newfarmer. Click on "Classes" then "Growing Places." For questions and additional information, email newfarmer@uvm.edu.
Tuesday, July 9, 2013
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Scaling Up with Innovation & Appropriate Technology
Time: 3:30 p.m. to 6:00 p.m.
Location: Westport, NY
Description: Location: Juniper Hill Farm, 82 Loukes Lane, Wadhams (Westport), NY
Cost: $10/person and $15/two or more people per farm
On-farm equipment hacks and energy efficiency are effective strategies to increase output and scale up the farm, but how does the smart farmer prioritize projects and maintain a low cost for making such improvements? At Juniper Hill Farm, the answer has been a mixture of DIY ingenuity to hone just the right infrastructure and tools, along with taking advantage of incentives and grants to implement the costlier infrastructure needed to run the farm well. A tour of Juniper Hill Farm will show how farmer Adam has been able to rapidly expand the amount of acreage in production through this combination of on-farm improvements, incentive programs and dynamic CSA marketing ideas. Hear his perspective on why he chose these methods to improve the farm’s output, and get your ideas going about your own farm’s potential. Come prepared to share your plans and ideas about on-farm efficiency, from tools to incentive/grant programs. Stay for potluck supper to celebrate the beginning farmer spirit and the bounty of summer!
CONTACT: To pre-register and pay, please contact the Registration Coordinator, Stephanie, by phone at 585-271-1979 ext. 509, by email at register@nofany.org, or shop online at tinyurl.com/nofanyevents.
Wednesday, July 10, 2013
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Essentials of Organic Grain Growing (NOFA NY Event)
Time: 2:00 p.m. to 6:00 p.m.
Location: Hudson, NY
Description: Location: 492 Route 217, Hudson NY 12534
Cost:$10/person and $15/two or more people per farm
Learn how to make good use of your land with grain rotations using heritage and modern strains of wheat, rye, field corn (for milling), and more. At this workshop designed to help you plant a crop as early as fall 2013, Lineage Farm’s Jen Carson and Jon Ronsani will show off their fall-sown wheat and this year’s polenta corn. NOFA-NY Grain Coordinator Robert Perry and OGRIN’s Elizabeth Dyck will be walking the fields with Jen and Jon. They will all contribute to a thorough explanation of the essentials of organic grain growing, including variety and seed sourcing, planting and monitoring the crop, and harvesting at the appropriate point for processing. Find out how to assess your grain crop’s quality and its potential for direct marketing, wholesale to millers and malt houses, or even for animal feed. To top it all off, we’ll see some small-scale grain-growing and processing equipment in action, and talk about making use of the equipment and on-going education available through New York’s grain-growing community.
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.
Thursday, July 11, 2013
Vermont 4-H Horse Show
Time: 8:00 a.m. to 10:00 p.m.
Location: Vergennes, VT
Description: Location: 1790 Field Days Rd., Vergennes, VT
COST: Field Days Admission $10 for 12yo and over.
Addison County Field Days are open to all Vermont 4-H horse members.
CONTACT: Wendy Sorrell for more information: wendy.sorrell@uvm.edu. To request a disability-related accommodation to participate in this program, please contact Wendy Sorrell at 802-656-5418 or 800-571-0668 by June 20, 2013 so we may assist you.
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Friday, July 12, 2013
Vermont 4-H Horse Show
Time: 8:00 a.m. to 10:00 p.m.
Location: Vergennes, VT
Description: (See details on July 11.)
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Saturday, July 13, 2013
Vermont 4-H Horse Show
Time: 8:00 a.m. to 10:00 p.m.
Location: Vergennes, VT
Description: (See details on July 11.)
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Sunday, July 14, 2013
Vermont 4-H Horse Show
Time: 8:00 a.m. to 10:00 p.m.
Location: Vergennes, VT
Description: (See details on July 11.)
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Fencing: Containing & Protecting (Master Shepherd Course)
Time: 9:00 a.m. to 12:00 p.m.
Location: Woodsville, NH
Description: COST: For VGSA members: $60 for this class, $500 for entire 10-class series. For non-VGSA members, $75 and $600, respectively.
Location: Woodbourne Farm, Woodsville, NH (across the Connecticut River from Wells River, VT)
This third class of the Master Shepherd Course series will feature instructors Chet Parsons (longtime sheep farmer and UVM Extension sheep specialist) and Tom Cope, who has been raising sheep and beef "East of the Connecticut" for many years. He has always used guard dogs to protect his sheep.
Participants will learn:
- The psychology of keeping an animal contained: physical vs. psychological barriers, training your animals to stay in.
- What fencing methods are available: advantages and disadvantages of each, and how to construct them.
- How to create your own fencing reels.
- Dealing with predators: domestic dogs, wild animals (coyotes, bears).
- Guard animals: llamas, dogs, and donkeys, and the pros and cons of each.
CONTACT: Visit vtsheepandgoat.org/wpcontent/uploads/2013/01/MasterShepherdBookletWEB.pdf to download the brochure and registration form and mail with payment to Master Shepherd Course Reg., Parsons’ Farm, 463 Hardwood Hill Rd., Richford, VT 05476
Monday, July 15, 2013
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Tuesday, July 16, 2013
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Grass-Fed All Year Long: Summer Workshop
Time: 1:00 p.m. to 4:00 p.m.
Location: Jamestown, RI
Description: Location: 455 North Rd., Watson Farm, Jamestown, RI
COST: Free
Come join Darrell Emmick, retired USDA Grazing Land Management Specialist, to learn about animal behavior, local invasive weeds and how to involve your livestock in managing them, and the Grass-fed All Year Long 2013-2014 line-up with Michael T. Keilty of UConn.
CONTACT: Register at docs.google.com/forms/d/1mWwhpmoiJqPVkskByQ57UNCv3bS_DrJCyWrOWzP0Nw0/edit or contact Jean King at jean.king@uconn.edu or 860-916-7367.
Management Intensive Rotational Grazing Workshop (NOFA-NH Event)
Time: 6:00 p.m. to 8:00 p.m.
Location: Litchfield, NH
Description: Location: Normanton Farm, 226 Charles Bancroft Hwy., Litchfield, NH 03052
COST: Free
Join Steve Normanton for a tour of Normanton Farm, an organic, pasture-based meat and vegetable farm in Litchfield, NH. Steve will lead a walking tour of his pastures, which are set up for management intensive rotational grazing, both as a means to improve soil and reduce supplemental feed costs. He’ll share his experience developing his grazing system, and answer questions about his management decisions and techniques. Steve will also show his Temple Grandin Cattle Handling and Corral System, a corral specifically designed with the animal in mind to limit the stress his cattle experience during handling.
After the tour, guests are invited to join in a potluck. Discuss your grazing experiences with other interested graziers, make connections, and continue the dialogue! Bring your own blanket, flatware, silverware and a dish to share.
CONTACT: Ray Conner, bof@nofanh.org
Wednesday, July 17, 2013
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Grass-Fed All Year Long: Summer Workshop
Time: 1:00 p.m. to 4:00 p.m.
Location: Litchfield, CT
Description: Location: Laurel Ridge Farm, 66 Wigwam Rd., Litchfield, CT
COST: Free
Come join Darrell Emmick, retired USDA Grazing Land Management Specialist, to learn about animal behavior, and be joined by local specialists to talk about animal health, toxic weeds, and the nutritional qualities of weeds, and the Grass-fed All Year Long 2013-2014 line-up with Michael T. Keilty of UConn.
CONTACT: Register at docs.google.com/forms/d/1mWwhpmoiJqPVkskByQ57UNCv3bS_DrJCyWrOWzP0Nw0/edit or contact Jean King at jean.king@uconn.edu or 860-916-7367.
Thursday, July 18, 2013
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Grass-Fed All Year Long: Summer Workshop
Time: 9:00 a.m. to 12:00 p.m.
Location: S. Deerfield, MA
Description: Location: UMass Farm, 89-91 River Rd., S. Deerfield, MA
COST: Free
Come join Darrell Emmick, retired USDA Grazing Land Management Specialist, to learn about animal behavior, and be joined by local specialists who will discuss the UMass Hay/Baleage Beef Finishing Project, the Soil Compaction Tillage Radish Trial, and Livestock Weed Analysis, and the Grass-fed All Year Long 2013-2014 line-up with Michael T. Keilty of UConn.
CONTACT: Register at docs.google.com/forms/d/1mWwhpmoiJqPVkskByQ57UNCv3bS_DrJCyWrOWzP0Nw0/edit or contact Jean King at jean.king@uconn.edu or 860-916-7367.
Friday, July 19, 2013
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Saturday, July 20, 2013
14th Annual Intl. Agroecology Shortcourse
Time: 9:00 a.m. to 4:00 p.m.
Location: UVM, Burlington, VT
Description: (See details on July 7.)
Monday, July 22, 2013
Growing Places Course for New Farmers
Time: 5:30 p.m. to 8:30 p.m.
Location: White River Jct., VT
Description: Location: Vital Communities offices, White River Jct., VT
COST: $100 if registered by May 31, or $135 until June 10
This four session course introduces new and aspiring farmers to important topics, resources and services integral to getting their farm started off right. Participants will learn about the cornerstones of farm business development—goal setting and decision making, accessing capital and financial management, exploring markets, and learning about the resources and services available to support beginning farmers.
Offered by the UVM Extension New Farmer Project in collaboration with Vital Communities and co-sponsored by the Women's Ag Network.
To request a disability-related accommodation to participate, contact Jessie Schmidt at (802) 223-2389, ext. 203, or (866) 860-1382 (toll-free in Vermont) by June 10, 2013. Financial assistance is available for qualified applicants.
No matter what stage your farm business is in, the New Farmer Project offers classes to help you reach your full potential. Vermont New Farmer Project courses are specifically designed to meet the needs of aspiring and beginning farmers, including topics such as: goal setting, business planning, marketing, and ag financial management. Not sure which course is right for you? Contact us at newfarmer@uvm.edu or call 802-223-2389 x203.
CONTACT: Course information and online registration can be found at www.uvm.edu/newfarmer. Click on "Classes" then "Growing Places." For questions and additional information, email newfarmer@uvm.edu.