August 27
10
AM
Cost: $60 for
series
(see other
listings)
|
New
England
Value-Added Meat
& Poultry
Workshop
Series
Green Mountain
Smokehouse, Windsor, VT
Owner Jake
Henne will welcome a group to his newly expanded, recently approved
USDA processing facility. Jake’s years of experience with meat
marinating and sausage making in a state approved facility has earned
him a local reputation for quality value-added products and dependable
service. Jake will discuss the process of sausage making, provide a
demonstration, and shared his extensive knowledge with the group. You
will enjoy Jake’s enthusiasm as he is proudly preparing to take his
Green Mountain Smokehouse products to retail and restaurant accounts
throughout the region. Samples of Green Mountains Smokehouse’s fine
product line will be available during the mid point break.
CONTACT: Ed Jackson,
(802) 828-3092, ed@agr.state.vt.us
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AUGUST 27
|
2nd
Annual Maine
Grass Farmers Network Grazing Conference
MOFGA
Fairgrounds, Unity, ME
Keynote
speakers include Temple Grandin, Ph.D., and Ridge Shinn.
CONTACT: http://www.umaine.edu/umext/mgfn/Conference.htm,
mgfn@prexar.com
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August 27
Cost: $100, lunch provided
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Grazing
School
Flack Family Farm,
Fairfield VT
Sarah
Flack will lead an all-day, on-farm introductory grazing workshop with
a focus basic grazing management for beef and dairy cows, sheep and
poultry. Move fences, build fences, set up livestock watering systems,
practice pasture dry matter estimate and calculate paddocks sizes for
cows and sheep. Look at grazing systems for pigs, poultry and multi
species grazing. Visit many types of pastures, including high quality
areas which have been grazed intensively for over 20 years, where we
can look at a high plant density and find a wide variety of grasses,
legumes and other plants. Walk through brushy areas where browse
grazing is done or mob stocking can be used to transform the plant
species to grasses and legumes. Visit run down hayfields which are
being converted to pastures which will also yield hay. Find and
identify poisonous plants as well as many types of pasture grasses,
legumes, weeds and beneficial medicinal plants in pastures and
hedgerows.
Pre-registration
is required for this workshop, and this workshop fills up quickly. We
limit the number of people at each workshop to create an ideal, fun
learning environment.
To
register, send your check (and please include your phone, email and
address) to Sarah Flack, 5455
Duffy Hill Road, Enosburg
Falls VT 05450.
|
August 31
10 AM – 3 PM
Cost $10
Bring your own
lunch, refreshments provided
|
Maintaining
Health on a Diversified Livestock Farm and Identifying Plant Species in
Your Pasture
Does’
Leap Farm, East Fairfield, VT
Does' Leap
Farm is a small diversified farm with an emphasis on dairy goats and
cheese production. Kristan and George have been trying to
emphasize forage with their goats and have had many challenges
maintaining productivity. They try to browse the goats as much as
possible since that is their preferred feed and they would like to
expand their open land since they are limited with their open
land. Kristan will share her strategies for providing good
nutrition and health for their livestock, and how she has worked with a
farmer mentor to make positive changes. After lunch, Sid Bosworth of
UVM Extension will take us on a guided tour identifying plants in the
pasture and designated browsing areas. We will look at the desirable
and the undesirable plants, discuss nutritional value, toxic plants,
and find out how to manage these plants in an intensive grazing system.
This workshop is made possible by a grant from the North East
Sustainable Agriculture Research and Education Program, and is
cosponsored by the Northeast Organic Farming Association of Vermont,
UVM Extension, and Vermont Pasture Network's EPA 319 grant.
DIRECTIONS: From I89: Take exit 19 (St Albans), take right at 4
corners off exit, go 0.5 miles and take right at next 4 corners onto Rt
36 east. Go 14 miles into Bakersfield, take right
on Rt 108, go 1.8 miles. Driveway is on the left. Black mailbox
#1703, long driveway.
From Route 15: take Route 15 into
Jeffersonville to blinking yellow light, go up Rt 108 north (over
bridge) 8.2 miles, driveway on right, black mailbox #1703. The drive is
over crest of hill so it is easy to miss, but it’s the next driveway
after Peaceful Spirit llamas
CONTACT: NOFA-VT 802-434-4122 or Lisa McCrory 802-234-5524 or Jennifer
Colby, VT Pasture Network Outreach Coordinator at jcolby@uvm.edu.
|
september 1
11 AM – 2 PM
Lunch provided, RSVP
|
ORGANIC
FERTILIZATION AND IRRIGATION OF PASTURES with Bill Murphy
Forgues Family
Farm, Alburg, VT
Follow-up to the July 5 pasture walk,
looking back at the effects of a three-year organic fertilization and
irrigation trial. Facilitated by Bill
Murphy, Professor Emeritus of Agronomy at the University of Vermont, and author of the book, “Greener
Pastures on Your Side of the Fence”. These
walks are a good opportunity for people to see on-farm research being
done and to learn more about grazing management, and this walk may be
the last chance to hear Bill Murphy talk about pastures and the final
research of his career. FREE AND OPEN TO
ALL—NOT TO BE MISSED!
Sponsored by a
Northeast Regional Sustainable Agriculture Research and Education
Grant.
CONTACT: Bill
Murphy, 802-878-2347, or billita@starband.net,
Jennifer Colby, Vermont Pasture Network Outreach Coordinator,
802-656-0858, jcolby@uvm.edu, or
Candice Huber, UVM Center for
Sustainable Agriculture Office Manager, 802-656-5459.
|
September 5-7
Cost: $450 per
person includes meals and gratuities
|
PASTURE
TO PALATE: The Art of Cheesemaking
Shelburne
Farms, Shelburne, VT
Are you a budding cheesemaker,
enthusiast, or food lover? Join us for an in-depth introduction to the
world of artisan cheese. With the elegant Inn at Shelburne Farms as your hub, take a
three-day journey into the terroir, tastes, and production of great
cheese. From maintaining a dairy herd to highlighting cheese flavors,
each step of this course brings to life the art of creating,
appreciating and serving Vermont's finest cheeses. Visit
several local cheesemakers, enjoy a cheese-tasting reception, make
cheese with our head cheesemaker, stroll the pastures and tour the
dairy where our cheese begins.
Space is limited.
|
|
September 7
Cost: $80
|
An Introduction
to American Raw Milk Cheeses
Waterman
Manor on the UVM campus, Burlington, VT
The Vermont
Institute for Artisan Cheese (VIAC) is offering a class geared to the
general public, to sample the finest handmade cheeses from across America and abroad.
Faculty, staff, and internationally recognized experts, will discuss
issues confronting the global artisan cheesemaking industry. Wine, beer
and cheese pairing suggestions will be offered.
CONTACT: Jody Farnham, Program Coordinator for
802-656-8300, jfarnham@uvm.edu
|
|
September 8
10 AM – 3 PM,
$5 fee, home cooked
lunch provided
Pre-Registration
Encouraged
|
Organic
Forage and Grain Field Day
Choiniere and Rainville
Farms, Swanton
Guy Choiniere
and family have just completed their transition to organic. The farm
has put a focus on developing cropping system and improving both forage
and soil quality. Bernard Rainville and family have been shipping
organic milk for over a year. The Rainville farm has diversified their
operation through production of grains such as soybean.
This workshop is targeted towards both conventional and organic farmers
and other agricultural professionals interested in learning about
forage and grain production in Vermont. The workshop
will cover topics including: open pollinated corn variety, wide swath
baleage management for improved forage quality, managing weeds in row
crops such as soybean and corn, inter-seeding corn with clover and
grasses, soybean aphid management under organic production, and crop
insurance for organic production.
DIRECTIONS:
From Interstate 89 heading North take exit 21 into Swanton. Take
a right onto Route 78 and head East towards Highgate Center
(approximately 4 miles). In Highgate Center take a left
onto Gore Rd (Route 207).
Drive for approximately 1.5 miles and take a left onto Tarte Road. Follow Tarte Road until you see
signs for the workshop.
CONTACT: Heather Darby, UVM Extension, (802) 524-6501 x206,
Heather.darby@uvm.edu, Mail: 278 S Main
Street, St Albans, VT 05478
|
|
September 10
9 am
Cost: $60 for
series
(see other
listings)
|
New
England
Value-Added Meat & Poultry Workshop Series
The Royal Butcher, Braintree, VT
The Royal
Butcher, one of Vermont’s newest
slaughter/processing facilities, having recently completed an expansion
and renovation project has just received USDA inspection approval. This
approval will allow for processed products bearing their label to enter
interstate commerce and compete in the growing value-added market.
Operator Ryan Larocque will provide a facility tour, demonstrate beef
and lamb carcass fabrication with an emphasis on beef chuck marketing
and lamb cuts for restaurant presentation. Ryan, formally trained by
renowned chefs Chef Thomas Gucy of the Woodstock Inn & Resort and
Chef Robert Newton of Simon Pierce Restaurant, will share his unique
approach to quality cutting and product presentation. Including a noon meal
featuring local products.
CONTACT:
Ed Jackson, (802) 828-3092, ed@agr.state.vt.us
|
|
September 13
10
AM – 1 PM
Bring your own
lunch, refreshments provided
|
Grazing
by Necessity: “Something Had to Give”
Cressy Family Farm, Florence, VT
Cliff
and Brud Cressy have been farming on their property in Florence
for over 38 years. Feeling overwhelmed by
economic pressures and time constraints, they began pasturing their
heifers in 1997, and their dairy cows in 1999. Over
the past eight years, they have decreased their purchased feed to a
minimal amount, and manage about 140 mixed-age animals successfully on
60 acres of pasture using alfalfa in round bales and
management-intensive grazing. Their system
has developed as low cost, efficient, and high quality, keeping a focus
on improving parts of the whole each year, without a lot of outside
labor.
DIRECTIONS:
Take Rte. 4 into West Rutland,
Bear right onto 4A, pass through WR village, keeping the high school on
your left. Turn right before underpass
over the railroad tracks onto Whipple
Hollow Rd., go about 4 miles. Farm is just after greenhouse, looks like a
country club with a barn in the middle!
CONTACT:
Jennifer Colby, VT Pasture Network Outreach Coordinator, (802)
656-0858, jcolby@uvm.edu.
|
|
SEPTEMBER 17
9 am
Cost: $60 for
series
(see other listings)
|
New
England
Value-Added Meat & Poultry Workshop Series
Smokin Bones
Smokehouse, Sharon, Vermont
Darryl and
Brenda Potter will be the hosts of this session. Smokin Bones is a
state inspected processing facility, with an established reputation in Vermont’s Upper Valley for quality
cured and smoked pork and poultry product. Darryl will demonstrate his
pork processing procedures, discuss critical control points and
generally discuss his cooking procedure. Smokin Bones also operates a
retail case on site, while enjoying a customer base including
restaurants and retail stores. Although not part of the workshop, the
Potter’s also own and operate Sharon Beef, a federally inspected
slaughter/processing facility adjacent to Smokin Bones.
CONTACT:
Ed Jackson, (802) 828-3092, ed@agr.state.vt.us
|
|
September 21
10 am – 2 PM
COST: $10
Bring your own
lunch, refreshments provided
|
Pasture Walk and Plant
Identification on an
Organic Dairy Farm
Florence, VT
Ed and Joanne
Eugair milk 35 cows and have always grazed their livestock, but the
limited acreage and wet land meant their pastures would run out of feed
by the end of July. Over the past couple years, the Eugairs have been
intensifying their grazing system with the hopes of extending their
grazing season, increasing their yields and encouraging more desirable
plant species to thrive in their pastures. Join us as we look at the
changes the Eugairs have implemented on their pastures and help
brainstorm some ideas on where to go from here. In the afternoon we
will spend some time with Sid Bosworth, UVM Extension Agronomist, as he
takes us on a plant identification walk; learning which plants we want
in a grazing system, which ones we don’t , why and how to get there.
CONTACT: NOFA-VT 802-434-4122 or Lisa
McCrory, 802-234-5524
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|
Sept. 24-26
|
Common
Ground Country Fair
Unity, Maine
A
celebration of rural, sustainable living.
CONTACT:
www.mofga.org
|
|
September 26
9 am - 3 pm
Cost: $60 for
series
(see other listings)
|
New
England
Value-Added Meat & Poultry Workshop Series
Pascal’s, Saxton’s River,
Vermont
Pascal
Nebois, owner of Pascal’s French Bistro and Charcuterie will be the
host of this workshop. Pascal will share his many experiences as a
French trained chef and charcutier. During this session you will see
the old world style of hog butchering which yields quality cuts for the
restaurant trade while identifying and utilizing lower value parts for
the production of higher value sausages, terrines and pates. Pascal
will provide a noon
meal to include samples of the many delicious products produced.
CONTACT: Ed
Jackson, (802) 828-3092, ed@agr.state.vt.us
|
|
September 28
11 AM – 2 PM,
Cost: $10,
refreshments provided, BYO lunch
|
Managing
and Reducing Somatic Cell Count (SCC) Using Organically Approved
Treatments and Prevention Strategies Thurber
Farm, Brattleboro, VT
Ross
and Amanda Thurber milk 50 Holstein
cows and operate a market garden on their farm in Brattleboro, Vermont.
The Thurbers are in the process of transitioning to organic dairy
production and hope to be shipping organic milk by May of 2007.
With this in mind, Ross has been managing his herd with
organically approved treatments and prevention strategies knowing that
by May 2006, during his final year of transition, those methods will be
his only option.
A
recent issue that Ross has been dealing with is high Somatic Cell Count
(SCC) in his herd. Ross will share how he came about identifying the
cause of his high SCC and will share the various management changes
adopted and products that he has tried to turn things around. Other
topics to discuss will include hairy heel wart, prevention strategies
in general and things you want to have in your medicine cabinet that
are approved for organic use.
CONTACT:
NOFA-VT 802-434-4122 or Lisa McCrory
802-234-5524 (walk-ins welcome)
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October 1 & 2
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Vermont
Sheep & Wool Festival
Champlain Valley Expo Center, Essex
Jct, VT
Workshops
in spinning, Sheep 101, Felting, Designing Your Own Sweater, Internet
Marketing, and more. Extensive displays
and exhibitors.
CONTACT: Kat Smith, katsmith@vermontel.net, http://www.vermontsheep.org/
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|
October 1 &2
|
New
England
Heritage Breeds Conservatory Exhibition & Sale of Rare &
Historic Livestock
Old Sturbridge Village, Sturbridge, MA
CONTACT:
Matt LeRoux, (413) 528-2817, x113 or mleroux@nehbc.org
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|
October 6
10 am – 2 PM
Cost: $15, includes
Lunch provided by JDC's ‘Just Delicious Catering', Pre-registration
encouraged
|
Wholistic
Approach on a Diversified Farm; Lessons Learned and Plans for
the Future
Applecheek
Farm, Clark Family, Hyde Park, VT
John and Judy have
been operating a dairy farm milking 65 registered Holstein cows since 1965.
About 12 years ago, the family decided to diversify and open the farm's
doors to Agri-tourism. By diversifying their farm, they were able to
involve their boys in the growing farm; Jason operates ‘JDC's Just
Delicious Catering', and John Jr has become a full time employee
involved with the dairy and other growing farm enterprises. Five years
ago Applecheek Farm became certified organic for milk and meat
production.
As the Clarks move forward with
their plans to transfer the farm to the next generation, a lot of
creative and innovative changes have been taking place due in part to
the assistance and education that they have received through the
Vermont Ag Viability Program and NOFA-VT's SARE Livestock
Courses. Come see and hear about their plans which include
building a greenhouse barn for winter housing, crossing their
registered Holstein cows with other breeds, focusing on higher forages
and less concentrates, developing grass fed milk and meat products
(cheese, beef, pork, poultry, eggs), building the catering business,
and finding ways to increase the Agri-tourism coming to their farm such
as converting their tie barn into a milking parlor, and building a
retail store & observation area for visitors.
DIRECTIONS:
From Interstate 89, take exit 10 (Stowe/Waterbury Exit) and travel
North on Rt 100 to Morrisville and follow the signs for Rt 15A. When Rt
15A merges onto Rt 15, take a right heading East (towards Hardwick) and
take your next immediate left onto Garfield Rd. Stay on this road all
the way to the top of the hill (about 2 miles) and take a right onto McFarlane Rd (see signs
for Applecheek farm here). Take McFarlane Rd all the way
to the end and you will be at Applecheek Farm.
CONTACT:
NOFA-VT, (802) 434-4122 or Lisa McCrory, (802) 234-5524, lmccrory@together.net
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October 18-19
|
PA Project Grass 4th Annual
State-wide Grazing Conference and Grazing Field Day Farm Tours
Meadville,
PA
Day
One conference and Day Two farm visits; highlighting poultry and beef
grazing; highlighting milk cow and heifer grazing; value
added opportunities & grazing;
rotational grazing. Farm visits at Robert
Wright’s dairy grazing operation, and Noreen Sayer’s cow-calf operation.
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OCTOBER 21-23
|
THE
2005 WOMEN IN SUSTAINABLE AGRICULTURE CONFERENCE: A
CELEBRATION OF HOPE AND OPPORTUNITY
A two and half
day conference to honor the role of women in agriculture, celebrate the
power of women’s network to create change, and plant the seeds for
future work. Featuring speakers to capture your imagination, workshops
to engage your hands and minds, art to delight your spirit, networking
to stimulate your creativity, activities to nurture the child within
and locally grown food that celebrates the bounty of the season.
CONTACT: Beth Holtzman,
(802) 223-2389 x15, wagn@uvm.edu or www.uvm.edu/wagn/womeninag.html.
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November 3-5
|
2005
Great
Lakes
Dairy Sheep Symposium
Burlington, VT
The
UVM Center
for Sustainable Agriculture is hosting the only conference that brings
together researchers and farmers on the topic of farming with dairy
sheep and making cheese. Includes at least one invited international
speaker as well as US researchers plus farmer talks. Co-sponsored by
the Dairy Sheep Association of North America ( www.dsana.org )
In conjunction, the Vermont Institute of Artisanal Cheese is offering
an advanced french cheese making workshop Oct 31-November 2 ( www.uvm.edu/viac )
CONTACT:
Carol Delaney at carol.delaney@uvm.edu
or (802) 656-0915.
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