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UVM Center for Sustainable Agriculture Calendar



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

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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.

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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

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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/.

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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.)

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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.)

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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.

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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/.

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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/

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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

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Monday, June 10, 2013

Mob Grazing Workshop with Ian Mitchell-Innes

Time: 9:00 a.m. to 4:30 p.m.
Description: Location: Larson Farm, Wells, VT

COST: $50, including lunch

Have you heard about mob grazing and are trying to figure out whether it’s right for you? Would you like to increase organic matter, stocking rate and forage production? South African rancher Ian Mitchell-Innes is an internationally recognized leader in mob grazing, and is making a rare appearance in Vermont for one day. Dairy and beef farmer hosts Rich and Cynthia Larson attended a three-day workshop in 2012 and have been implementing what they’ve learned, calling the workshop “life changing”. Mixing pictures, presentation and on-farm walking discussion, we hope you’ll join us for this special opportunity.

Lunch will be provided by the NOFA pizza oven, featuring local products from the Larson Farm and others. This program has been made possible through the generous support of a SARE PDP-funded project focused on holistic planned grazing.

CONTACT: Jenn Colby, UVM Center for Sustainable Agriculture jcolby@uvm.edu (802) 656-0858. Register online at: vtianmobgrazing.eventbrite.com/

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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/

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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



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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)

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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.

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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.

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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)

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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)

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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.

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Value-Added Food Safety 101 for Produce Growers

Time: 6:00 p.m. to 8:30 p.m.
Description: Location: Vermont Food Venture Center, 140 Junction Road, Hardwick, VT

COST: $5/ participant, Free to Members of CAE/VFVC

Do you do value-added processing on your farm? Are you wondering what you should be doing in terms of food safety, or how the Food Safety Modernization Act (FSMA) might affect you?

While we are still a long way from the Food Safety Modernization Act being implemented, some farms that do light processing or buy-in product from other farms will need to write a Preventative Controls Plan (Hazard Analysis and Critical Risk Plan-HACRP), and make some infrastructure changes in order to comply with the Act. In addition, buyers may require value-added products to have a Hazard Analysis and Critical Control Points (HACCP) plan or other food safety plan. This two and a half hour workshop will be an introductory overview to basic information on the Food Safety Modernization Act and Vermont food safety regulations for produce growers who do on-farm value-added processing. There will be many handouts with detailed information about each of the issues covered.

CONTACT: Please call 802-472-5362 for more information or to register: www.eventbrite.com/event/6770786605 To request a disability-related accommodation to participate in this program, please let Rose Crossley in UVM Extension (802-223-2389) know by June 6, 2013 so we may assist you.

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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)

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UAS Open Youth Poultry & Swine Clinic and Show

Time: 3:00 p.m. to 8:00 p.m.
Description: Tunbridge Fairgrounds Poultry & Swine Barns, Tunbridge, VT

Though the registration deadline of June 5 has passed, we wanted to help get out the word that this event is happening. The purpose is to provide opportunities to experience poultry and swine projects for the first time or to expand on past experiences and increase knowledge. The weekend features talks, Skill-a-thon game show style fun, and chances to learn about basic animal husbandry, health and biosecurity, a swine agility course, classes and demonstrations on showmanship, conformation, judging and more.

CONTACT: If you have any questions please contact Jen Shatney at 802-333-9927, Michael Whalen at 802-505-0254, Matt Whalen at 802-565-0071, email: vtheritagefarm@yahoo.com or Michael Wilson at 223-2389 Ext. 205, email: m.wilson@uvm.edu.

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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)

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UAS Open Youth Poultry & Swine Clinic and Show

Time: 9:00 a.m. to 7:00 p.m.
Description: Tunbridge Fairgrounds Poultry & Swine Barns, Tunbridge, VT

Though the registration deadline of June 5 has passed, we wanted to help get out the word that this event is happening. The purpose is to provide opportunities to experience poultry and swine projects for the first time or to expand on past experiences and increase knowledge. The weekend features talks, Skill-a-thon game show style fun, and chances to learn about basic animal husbandry, health and biosecurity, a swine agility course, classes and demonstrations on showmanship, conformation, judging and more.

CONTACT: If you have any questions please contact Jen Shatney at 802-333-9927, Michael Whalen at 802-505-0254, Matt Whalen at 802-565-0071, email: vtheritagefarm@yahoo.com or Michael Wilson at 223-2389 Ext. 205, email: m.wilson@uvm.edu.

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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

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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)

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UAS Open Youth Poultry & Swine Clinic and Show

Time: 9:00 a.m. to 1:30 p.m.
Description: Tunbridge Fairgrounds Poultry & Swine Barns, Tunbridge, VT

Though the registration deadline of June 5 has passed, we wanted to help get out the word that this event is happening. The purpose is to provide opportunities to experience poultry and swine projects for the first time or to expand on past experiences and increase knowledge. The weekend features talks, Skill-a-thon game show style fun, and chances to learn about basic animal husbandry, health and biosecurity, a swine agility course, classes and demonstrations on showmanship, conformation, judging and more.

CONTACT: If you have any questions please contact Jen Shatney at 802-333-9927, Michael Whalen at 802-505-0254, Matt Whalen at 802-565-0071, email: vtheritagefarm@yahoo.com or Michael Wilson at 223-2389 Ext. 205, email: m.wilson@uvm.edu.

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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.

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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)

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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.)

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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)

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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.)

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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)

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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.)

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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)

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Raising Dough for Food Businesses (Free Webinar)

Time: 3:30 p.m. to 4:45 p.m.
Location: Online
Description: Online

COST: Free

Elizabeth Ü, author of “Raising Dough,” will provide a helpful framework for thinking about appropriate financing sources for enterprises, sensitive to their unique values, priorities, and where they are in the business lifecycle. Her presentation is designed primarily for organizations that work with socially responsible food businesses, such as people who work for nonprofits, government offices, economic development companies, consulting firms, lenders, foundations, family offices. Of course the same principles apply to fundraising entrepreneurs themselves, who will leave with lots of tools to work with in their quest to raise money. Gray Harris, of Coastal Enterprises Inc. (CEI), a community development finance institution (CDFI) in Maine, will give some detailed, illustrative examples of their investments, and investment strategies in regional food systems.

CONTACT: Register at www2.gotomeeting.com/register/147002578

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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.)

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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)

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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)

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Raising Grazers with Grain-fed Animals (NOFA MASS event)

Time: 2:00 p.m. to 5:00 p.m.
Location: N. Amherst, MA
Description: Location: 1089 N. Pleasant St., N. Amherst, MA

COST: $25 NOFA members, $31 non-members

This workshop helps producers plan how to integrate multiple livestock species into a whole farm system. While the primary focus of this farm is vegetable production, livestock make crucial contributions to the whole of the farm. This workshop willcover scale thresholds that make animal operations an appropriate size relative to labor input, market potential, and husbandry needs. Each species will be considered for its needs, its economic value, as well as its contribution to overall farm functioning. The presentation focuses on synergies between grazing animals (cattle and sheep) and grain-fed animals (chickens and pigs), using annual cover crops as forage, creating a farm budget, managing production, and scheduling slaughter dates. Marketing discussion will present combined approach to CSA, direct retail, farmers’ market, and restaurants. Instructor Dave Tepfer is co-owner of Simple Gifts Farm where he manages the livestock using a pasture-based system for 15 beefers, 30 sheep, 50 pigs, and 200 laying hens.

CONTACT: Ben Grosscup, 413-658-5374. By email, ben.grosscup@nofamass.org; put “Animal Husbandry” in subject. Register at www.brownpapertickets.com/event/343810

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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)

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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)

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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.

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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)

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County Fairs & Zoonotic Diseases (Webinar)

Time: 12:00 p.m. to 1:00 p.m.
Location: Online
Description: Online

COST: Free

Join Oregon and Washington specialists from the Department of Agriculture, Department of Health, and Extension as they share best practices for keeping animals and people healthy during county fairs. Prevention of the spread of zoonotic diseases will be the focus of this one-hour live webinar. A question-and-answer session will be available. This opportunity is especially for fair managers, county Extension faculty and other decision makers interested in disease reduction and risk management at fairs.

CONTACT: For more information, please contact Lynette Black, 4-H Youth Development Faculty, Oregon State University Extension Service. Lynette.Black@oregonstate.edu. Connection: gomeet.itap.purdue.edu/edencop/

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Wednesday, June 26, 2013

HACCP for Meat Processors

Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: Location: Holiday Inn, 172 N. Main St., Concord, NH

COST: $325, including program costs and meals.

With instructors Dr. Todd Pritchard and Dr. Londa Nwadike of UVM and Food Safety Consultant Brian Norder, 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 USDA inspection of meat and poultry products. This course meets US Department of Agriculture (USDA) requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course.

CONTACT: Catherine Violette at 603-862-2496 or Catherine.violette@unh.edu. Register online at www.events.unh.edu/RegistrationForm.pm?event_id=14951.

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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)

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Thursday, June 27, 2013

HACCP for Meat Processors

Time: 9:00 a.m. to 5:00 p.m.
Location: Concord, NH
Description: (See details on June 26.)

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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)

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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

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Friday, June 28, 2013

HACCP for Meat Processors

Time: 9:00 a.m. to 12:00 p.m.
Location: Concord, NH
Description: (See details on June 26.)

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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)

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Saturday, June 29, 2013

Making Loose Hay the Amish Way (NOFA-NY event)

Time: 9:00 a.m. to 4:00 p.m.
Location: Marathon, NY
Description: Location: Ervin Byler's Farm, 3833 Freetown Cross Rd., Marathon, NY

COST: $20/person, lunch $12

Join the Marathon Amish Community, NOFA – NY, and Draft Animal Power Network (DAPNet) for a special field day and fundraiser. In 2009 a new Amish community began in Marathon, NY. This included three years of barn building on many farms, and all these barns were built to handle loose hay. This community does not use PTO-driven equipment, and most hay is put in the barn loose. Funds from this event will support the Marathon Area Amish Schools, as well as NOFA–NY. In the morning there will be a demonstration of mowing, tedding, and raking hay with horses, as well as a tour of the new barn built last year. We will have a picnic lunch, prepared by the Amish community ($12, please order in advance). After lunch there will be several hay loaders picking up hay and delivering it to the barn mow. There will be opportunities for folks to pitch in and learn the loading of hay wagons, use of trolley and track systems, and placing loose hay in the mow. (Rain date of July 13)

CONTACT: Registration Coordinator, Stephanie, by phone at 585-271-1979 ext. 509, by email at register@nofany.org, or register online at tinyurl.com/nofanyevents.

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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

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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/#.

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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.)

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Hog Butchering Workshop: Breakdown & Sausage Making (NOFA-NY)

Time: 9:00 a.m. to 12:00 p.m.
Location: Cazenovia, NY
Description: Greyrock Farm 6100 East Lake Road, Cazenovia, NY 13035, Madison County

COST: $10 per person and $15 per two or more people per farm

Join Sam Ehrenfeld of Greyrock Farm as he demonstrates the art of butchering a hog. The field day will begin with a demonstration of breaking down a side into primal cuts, followed by further splitting the primals down into portion cuts. This section will also include a discussion of proper cooking techniques for each primal. Afterwards, Sam will discuss and demonstrate the basics of making fresh sausage, from coming up with recipes to mixing and stuffing. Greyrock Farm is a local, year-round, diversified CSA farm that offers seasonal vegetables and storage crops, grass-fed beef and lamb, pastured pork and chicken, raw milk, and eggs from pastured laying hens. Matt Voltz established Greyrock Farm’s CSA in August 2010, returning to its roots as a diversified farm.

CONTACT: Bethany Wallis, (585)271-1979 ext. 513 or bethany@nofany.org

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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.

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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.)

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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.

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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.)

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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.

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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.

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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.)

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On-Farm Energy, Vegetable & Fruit Enterprises, and Pest Control

Time: 10:00 a.m. to 2:30 p.m.
Location: Alburgh, VT
Description: Borderview Farm and Darby Farm in Alburgh, VT

COST: Free for youth participating in the Youth Ag. IDA program.

Introducing our very own on-farm workshop series- specially designed for youth in the UVM Extension Youth Ag Individual Development Account Program!

This first event will be offered with Chris Callahan?, Vern Grubinger and Ann Hazelrigg of UVM Extension.

CONTACT: We strongly encourage all participants in the Youth Ag IDA program to attend, and ask that you RSVP by July 5 For more information or to register, contact Ali at 802-656-9139 or azipparo@uvm.edu To request a disability-related accommodation to participate in this program, please contact Ali at 802-656-9139 or azipparo@uvm.edu by July 1 (or as soon as possible) so we may assist you.

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NY Regional IPM Meeting for Pasture Farmers

Time: 6:00 p.m. to 8:00 p.m.
Location: Hoosick Falls, NY
Description: Sheffer’s Grassland Dairy, 74 Sheffer Road, Hoosick Falls, NY

COST: Free, but RSVP is appreciated.

Join Cornell Cooperative Extension of Rensselaer County and Ken Wise from the NYS IPM Program to answer: who are the usual summer time pest species and what can you do about them?

From this field meeting you will learn to correctly identify the most important fly pests affecting livestock on pasture in the northeast. You will also learn techniques to determine if fly populations are at numbers that can cause economic injury. Learn the options available for controlling fly pests affecting animals on pasture including the role of dung beetles, use of effective biting fly catching traps suitable for use on pasture, and what you should know about making insecticide use decisions.

Cornell Cooperative Extension provides many educational opportunities and resources for established as well as new farmers and land owners as well as consumers and youth. For more information on any of these classes or other upcoming events with CCE, please call (518) 272-4210.

CONTACT: For more information or to register, please contact Marcie Vohnoutka at mmp74@cornell.edu or (518) 272-4210.

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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.)

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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.)

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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.)

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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.)

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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.)

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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.)

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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

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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.)

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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.)

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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.

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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

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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.)

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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.

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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.)

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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.

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Summer Evening Pasture Walk

Time: 6:00 p.m. to 8:00 p.m.
Description: Long Lesson Farm, 444 Goosen-Regan Road, Buskirk, NY

COST: $5.00

Join Cornell Cooperative Extension at , www.longlessonangus.com/) for a pasture walk on July 18th from 6:00-8:00 p.m. Enjoy a presentation from Columbia-Greene CCE Livestock Educator Mick Bessire, question and answer time with the farmers, and light refreshments.
We will cover topics including:
• Pasture renovations
• Soil health
• Weed control
Discussion will move in the direction that participants have interest in, bring your pasture and grazing questions! Cornell Cooperative Extension provides many educational opportunities and resources for established as well as new farmers and land owners, and consumers and youth.

CONTACT: For more information and to R.S.V.P please contact Marcie Vohnoutka at (518) 272-4210 or mmp74@cornell.edu.

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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.)

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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.)

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Sunday, July 21, 2013

Vermont Cheesemakers' Festival

Time: 10:00 a.m. to 4:00 p.m.
Location: Shelburne, VT
Description: Coach Barn, Shelburne Farms, Shelburne, VT

COST: $50/person

Vermont is the premium artisanal cheese state with the highest number of cheesemakers per capita: a total of over 40 of them! The public is invited to experience Vermont's passion for making fine cheeses, taste local and fresh foods and wines, and meet the artisans who make them. Spend a high summer day along the shores of Lake Champlain at the historic Shelburne Farms Coach Barn sampling, buying, learning, and networking.

CONTACT: For more information please contact at 800.884.6287. Buy tickets at www.vtcheesefest.com/tickets.html

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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.

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Saturday, July 27, 2013

Certified Organic Poultry, Pigs, Steer & Worms (NOFA-MASS event)

Time: 10:00 a.m. to 3:00 p.m.
Location: Barre, MA
Description: Many Hands Organic Farm, 411 Sheldon Rd., Barre, MA

COST: $30 NOFA members, $38 non-members

In this workshop, Julie of Many Hands Organic Farm will discuss and participants will see two sizes of meat birds, layers, brand new turkeys, pigs, cows, and worms. Participants will learn about the management of all these species and their relationships to each other on this tightly organized and rotated farm system, which includes 2 ½ acres of vegetables and 1 acre of orchard. The workshop covers feeds, housing, pasturing, woods management, rotations with crops, sprouted grains, brooding, marketing, and finances. Participants have the opportunity to help slaughter some chickens. Instructor Julie Rawson is a life-long farmer who has been raising livestock organically for almost 30 years.

CONTACT: Ben Grosscup, 413-658-5374. By email, ben.grosscup@nofamass.org; put “Animal Husbandry” in subject. Register at www.brownpapertickets.com/event/345376

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Grass Fed Heritage Beef

Time: 1:00 p.m. to 4:00 p.m.
Description: Green Heron Growers, 2361 Wait Corners Road, Panama, NY

NOFA-NY is hosting a field day on July 27th from 1:00pm to 4:00pm at Green Heron Growers 2361, Panama, NY. Please join NOFA-NY for a workshop entitled Grass Fed Heritage Beef. Join Julie and Steve Rockcastle of Green Heron Growers as they discuss their management practices raising grass fed heritage beef. The field day will begin with a tour of their pastures focusing on management intensive grazing. The day will also include a discussion on selecting genetics and developing heritage breeds. Farmers Steve and Julie will discuss how they have developed their herd with a focus on converting grass to delicious beef. Green Heron Growers raises 100% grass-fed heritage beef, certified organic chicken, eggs, shiitake mushrooms & vegetables for conscious eaters who value quality products, animal welfare and stewardship of the land. They strive to provide nourishing food for family, friends, and community. Stay at the farm: overnight camping and grass-fed burger cook-out for an additional fee of $20. Visit theheron.org/1769-2/ for camping details.

COST: $10 per person and $15 per two or more people per farm

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.

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Sunday, July 28, 2013

Diverse Production & Marketing Channels Field Day

Time: 2:00 p.m. to 4:30 p.m.
Description: Sticks and Stones Farm 1605 Trumansburg Road, Ithaca, NY 14850

Interested in adding different marketing channels (such as wholesale and restaurant accounts) to your farm’s business plan? For best results, first understand how this would impact production, harvest, packing and handling practices. Seeing Stick and Stone Farm during production season will help you explore and understand the way marketing choices affect the day-to-day farm operations; since Stick and Stone provides food through CSA, farmers’ markets, wholesale distributors and restaurant clients, the farm can share the benefits and challenges of this range of marketing methods. Join farmers for a tour of the fields, packing shed and an introduction to Quickbooks software (for bookkeeping) and using Excel spreadsheets to track harvest schedules and chore lists related to getting a crop to its intended destination. If you seek to assess your readiness for a new method of distribution, don’t miss a great field day!

COST: $10 per person and $15 per two or more people per farm (registration deadline: July 26th, 2013)

CONTACT: For more information and to register, go to www.nofany.org. 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 online at tinyurl.com/nofanyevents.

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Monday, July 29, 2013

Pasture & Livestock, and Weed & Forage ID (Youth Ag. IDA Wkshp.)

Time: 10:00 a.m. to 2:30 p.m.
Location: Middlesex, VT
Description: Osprey Hill Farm, Middlesex, , VT

COST: Free for youth participating in the Youth Ag. IDA program.

This second workshop will be offered with Jenn Colby, Kimberly Hagen and Juan Alvez of the Center for Sustainable Agriculture, and Sid Bosworth of UVM Plant & Soil Sciences

CONTACT: We strongly encourage all participants in the Youth Ag IDA program to attend, and ask that you RSVP by July 26 For more information or to register, contact Ali at 802-656-9139 or azipparo@uvm.edu To request a disability-related accommodation to participate in this program, please contact Ali at 802-656-9139 or azipparo@uvm.edu by July 12 (or as soon as possible) so we may assist you.

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Thursday, August 1, 2013

UVM Extension NW Crops & Soils Field Day

Time: 10:00 a.m. to 3:30 p.m.
Description: Borderview Research Farm, Alburgh, VT

This year’s theme is "Strategic Farming-Gearing Up for Weather Extremes.” The Field Day will give
you an opportunity to tour Borderview Research Farm, where over 40 crop and soil experiments are being conducted, as well as getting up-to-date research results. Take a look at the many experiments being conducted at the farm on corn varieties, cover crops, flax, oilseeds, reduced tillage, manure injection and much more! Highly variable weather patterns are expected to impact farming through changing precipitation patterns, changes in crop suitability, pest and disease pressure, and decreases in milk production capacity. The UVM Ag Resiliency Team works to address the social, economic and environmental aspects of adapting and mitigating climate change through Vermont agriculture. They will share the multiple projects being conducted including a demonstration of greenhouse gas (GHG) collection tools

COST: Free for farmers, $20 for eveyone else. Lunch is provided.

CONTACT: Susan Brouilliette at 802-524-6501 or susan.brouilliette@uvm.edu. Register at www.uvm.edu/extension/cropsoil

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Saturday, August 3, 2013

4th Annual Northeast USA Rice Conference

Time: 9:00 a.m. to 4:00 p.m.
Description: Akaogi Farm, 27 Earthbridge Road, Westminster West, VT

This conference will focus on various aspects of rice farming in the Northeast including seed saving, data collection, wildlife conservation, and small-scale rice processing equipment. Featuring:
- David Mackill (Adjunct Professor, Plant Sciences, University of California Davis)
- Don Brill (engineer, www.thericeharvester.com)
- Conrad Vispo (ecologist, Farmscape Ecology Program, Hawthorne Valley Farm)
Shital Kinkhabwala, who has provided delicious food for previous conferences, will cater lunch and highlight dishes from a traditional Indian meal.

COST: $50/person, $60/couple, $40/student

CONTACT: Mia Murphy at makaogi@gmail.com. See their website at www.ricenortheasternus.org/ Registration deadline July 26. To register please provide your name, e-mail address, and a check made out to Mia Murphy, 351 Longley Road, Groton, MA 01450. Contact Mia at makaogi@gmail.com.

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Sunday, August 4, 2013

CSA Farmer Exchange with Equiterre

Time: 1:30 p.m. to 4:00 p.m.
Description: Intervale Community Farm, Intervale Rd., Burlington, VT

This exchange with Quebec’s CSA networking organization, Equiterre, will offer a farm tour and discussion of ICF’s CSA distribution strategy and general management practices. Join us for a social with the NOFA pizza oven starting at 3.

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

COST: $10 NOFA members, $20 non-members IMPROVING PASTURE PRODUCTIVITY WITH INTENSIVE

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Monday, August 5, 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.

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Food Safety Modernization Act - Discussion for NH Farmers

Time: 6:00 p.m. to 8:00 p.m.
Description: University of New Hampshire Cooperative Extension Office, Rockingham Co., Brentwood, NH

A task force of organizations and individuals across NH have been working for several months to try to read, understand and communicate to the farming community what FSMA may mean for them and for New Hampshire’s agricultural development. As part of this effort, UNH is hosting a two hour workshop in three different locations. The program will include a brief presentation of what has been learned so far, a panel of famers who have studied the rules and will share their concerns, and information on how to comment on the proposed rules.

Participants are encouraged to bring a laptop to the workshop. This is your chance to comment. The workshop presenters will demonstrate how to navigate the FSMA comment page and provide time for participants to draft or directly send comments.

CONTACT: For more information about these workshops please contact Heather Bryant, Field Specialist, Food and Agriculture, UNH Cooperative Extension, Grafton County, 603-787-6944 or Heather.Bryant@unh.edu.

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Tuesday, August 6, 2013

Improving Pasture Productivity: Intensive Grazing & Silvopasture

Time: 1:00 p.m. to 3:00 p.m.
Description: Deberville Dairy Farm,73 Fairgrounds Rd., Washington, VT

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

Learn how this 4th generation dairy farm is striving to improve the quality of forage with better grazing management techniques including silvopasture grazing, experimenting with annuals, and manure management.

CONTACT: NOFA at info@nofavt.org or (802) 434-4122 Register at: www.surveymonkey.com/s/sws2013


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Food Safety Modernization Act - Discussion for NH Farmers

Time: 6:00 p.m. to 8:00 p.m.
Description: University of New Hampshire Cooperative Extension Office, Merrimack County, Boscawen, NH

(See details on Aug. 5 event.)

CONTACT: For more information please contact Heather Bryant, Field Specialist, Food and Agriculture, UNH Cooperative Extension, Grafton County, 603-787-6944 or Heather.Bryant@unh.edu.

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Thursday, August 8, 2013

Food Safety Modernization Act - Discussion for NH Farmers

Time: 6:00 p.m. to 8:00 p.m.
Description: University of New Hampshire Cooperative Extension Office, Grafton County, North Haverhill, NH

(See details on Aug. 5 event.)

CONTACT: For more information please contact Heather Bryant, Field Specialist, Food and Agriculture, UNH Cooperative Extension, Grafton County, 603-787-6944 or Heather.Bryant@unh.edu.

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Sunday, August 11, 2013

Parasite Control of Sheep, Goats & Camelids

Time: 9:00 a.m. to 12:00 p.m.
Location: The Parsons' Farm, Richford, 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: The Parsons' Farm, Richford, VT

This sixth class of the Master Shepherd Course series will feature instructor Chet Parsons (longtime sheep farmer and UVM Extension sheep specialist, and certified FAMACHA* instructor).

Participants will learn:
- What parasites are important.
- The effect that parasites have on your animals.
- How to determine if your animals are affected.
- How to treat them.
- Management techniques to reduce the use of chemical treatments.
- FAMACHA* training, $15 extra for a FAMACHA Card.
- How to do fecal egg counts with a microscope.
* The FAMACHA system of parasite control is based on the degree of anemia that an animal has based on its parasite load. It is measured with a FAMACHA card and the animal's lower eyelid.

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

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