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UVM Center for Sustainable Agriculture Calendar



Wednesday, March 4, 2015

NOFA-NY Organic Dairy and Field Crop Conference

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

COST: $65

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

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

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Winter Meeting with Friends of Northern Lake Champlain

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

COST: TBA

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

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

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Thursday, March 5, 2015

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

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

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

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

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

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Friday, March 6, 2015

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

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

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

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

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

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Novel Livestock Housing Webcast

Time: 2:30 p.m. to 3:30 p.m.
Description: Online at www.extension.org/animal+manure+management

COST: Free

Livestock and poultry housing designs have changed in recent years, spurred by changing policies, consumer attitudes and producer preferences. Regardless of what motivates the change, however, is the need to simultaneously address animal welfare, environmental implications and cost and management factors. This webinar will provide examples and perspectives from the swine, dairy and layer industry on how and why producers have implemented changes to their housing practices, and some of the lessons learned along the way. (An application for continuing education credit for Certified Crop Advisors (CCAs) and members of the American Registry of Professional Animal Scientists (ARPAS) has been submitted).

CONTACT: On the day of the webcast, go to www.extension.org/58813 to download the speaker’s powerpoint presentations and connect to the virtual meeting room. First time viewers should also follow the steps at: www.extension.org/8924.

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Saturday, March 7, 2015

33rd Annual CT NOFA Winter Conference

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

COST: Varies by registration type

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

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

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

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

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

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Spring Bloomers

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

COST: $12.50

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

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

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Garden Design 101

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

COST: $12.50

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

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

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Sunday, March 8, 2015

Growing Greens on a Homestead Scale

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

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

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

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

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

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Monday, March 9, 2015

Hygiene and Food Safety for Artisan and Farmstead Cheesemakers

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

COST: $125

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

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

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Tuesday, March 10, 2015

Farmstead and Artisan Cheeses: From Concept to Commerce

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

COST: $125

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

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

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