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Thu Oct 18 2018

  • Livestock Guardian Animal Overview - Llamas, Donkeys and Dogs (webinar)
    6:00pm - 7:00pm
    Online

    COST: Free

    This webinar will cover the fundamentals of using guardian animals - including llamas, donkeys and dogs - to protect your livestock and poultry on pasture.

    The presenter, Jan Dohner, is an author and researcher, living on her small family farm in Michigan. Jan has over 40 years of hands on experience using livestock guardians for predator control. She will address the pros and cons of using each type of guardian animal, requirements for success, how to choose the right animal for your farm, basic care, health problems and issues, feeding, housing, and simple early problem solving.

    This webinar is part one of a three part series on livestock guardian animals.

    CONTACT: For more information contact Food Animal Concerns Trust at 773-525-4952 or email info@foodanimalconcerns.org<mailto:info@foodanimalconcerns.org>. https://www.anymeeting.com/AccountManager/RegEv.aspx?PIID=ED55DA80814D38

  • Product Development Short Course
    9:00am - 5:00pm
    Mad River Taste Place, 89 Mad River Green, Waitsfield, VT 05673

    COST: $149 for Vermont entrepreneurs and $199 for anyone from out of state. Breakfast and lunch will be provided.

    As part of their ongoing effort to support and incubate food entrepreneurs in Vermont, Mad River Food Hub is hosting an intensive, one-day product development short course led by food safety expert Amanda Kinchla from UMass Amherst. This food safety and development course has been incredibly well received among aspiring food processors in Massachusetts and they’re very excited to be able to offer the course for the first time in Vermont.

    Plenty of people in Vermont have a great recipe or idea for a food product but lack the experience or skills to craft a viable commercial product. This class is intended as an overview of every aspect of product development, from the initial planning phase, to food safety and packaging.

    The class will cover:
    The product development process cycle for creating a new food product.
    Principles of food safety and risk management.
    HACCP plan requirements and/or low-acid & acidified certification.
    Financial/Business considerations.
    Determining formula, process and packaging for a safe food system.
    Process validation requirements.
    Label regulations, product claims, ingredient statements and nutrition facts.
    Operational capabilities and quality controls.

    CONTACT: For more information contact Bill Cavanaugh from the Mad River Food Hub or visit https://www.eventbrite.com/e/product-development-short-course-tickets-50118995264#listing-organizer

  • Vermont Master Composter Course
    6:00pm - 7:00pm
    63 Carrigan Dr., 206 Jeffords, Burlington VT (Online)

    Cost: $50 in-state, $150 out-of-state

    Anyone with a garden, lawn, trees or house plants has a use for compost. Composting is about recycling organic material back to the soil in a usable form. Composting is practical, convenient and inexpensive. 100% Live Online-Topics Include: Soil and Decomposition Ecology, Biology of Composting, , Recipe Design, Disease Control, Site, and Container Selection, VT Act 148, Managing the Compost Process, Troubleshooting, Educational Outreach, Worm Composting.

    Contact: Go to http://go.uvm.edu/vtmastercomposter for more information, or contact Lisa Chouinar at lisa.chouinard@uvm.edu<mailto:lisa.chouinard@uvm.edu> with questions.

Fri Oct 19 2018

  • 3rd Annual Reclaiming a Pasture-Based Hill Farm
    1:00pm - 4:00pm
    Howling Wolf Farm, 209 Tilton Rd., Randolph, VT

    COST: $10 - $40, depending on whether you’re a VGFA member and whether you plan to stay for the delicious Howling Hog BBQ dinner

    Feeling overwhelmed by your efforts to reclaim a rundown farm? Not sure where to start? Need to connect with others in a similar position?

    Come to this pasture walk, discussion group and end-of-season celebration with Jenn Colby and Chris Sargent of Howling Wolf Farm (and Howling Hog Barbecue).

    As the UVM Center for Sustainable Agriculture's Pasture Program Coordinator, Jenn has had the opportunity to learn from a wide range of grazing experts. When looking to relocate and expand their farming operation, Jenn and Chris specifically chose a farm where they could test and demonstrate different [low cost] approaches to pasture improvement and reclamation. At just over two years into grazing sheep at the new farm, there are a variety of pastures in different states to look at, fledgling water systems installed, and active bale grazing to view the results of.

    This event is open to anyone looking to learn more about reclamation, using livestock as tools, balancing production and reclamation goals, gaining a better understanding of plant-soil-animal interactions, or just willing to share their own experiences. The discussion group is supported by the Vermont Clean Water Fund and will feature an early dinner (4-6 pm) with barbecued grass-fed beef, the option for a pond-side bonfire, and a general winding-down-the-season farmer get together.

    CONTACT: Registration and more information about https://www.eventbrite.com/e/3rd-annual-reclaiming-a-pasture-based-hill-farm-tickets-50276909590 If ​you ​require ​accessibility ​accommodations ​to ​participate ​in ​this ​program, ​please ​let ​Cheryl ​Herrick ​(802) ​656-5459 ​know ​by September 28, 2018 ​so ​we ​may ​assist ​you.

Mon Oct 22 2018

  • Essential Principles of Cheese Making (5 Day Event 10/22-10/26)
    9:00am - 4:00pm
    Vermont Tech, Randolph Center, VT

    COST: $1,800

    This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. With the special collaboration of Linda Dimmick owner and cheesemaker of Neighborly Farms. During this intensive, participants will learn the fundamentals of cheese making, quality control practices, and useful considerations in starting a small-scale cheese making business.

    CONTACT: For more information please contact the Institute for Applied Agriculture and Food Systems at (802) 728-1525 or aginstitute@vtc.edu<mailto:aginstitute@vtc.edu>. https://www.vtc.edu/ag-course/essential-principles-cheese-making-0

Tue Oct 23 2018

  • Essential Principles of Cheese Making (5 Day Event 10/22-10/26)
    9:00am - 4:00pm
    Vermont Tech, Randolph Center, VT

    COST: $1,800

    This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. With the special collaboration of Linda Dimmick owner and cheesemaker of Neighborly Farms. During this intensive, participants will learn the fundamentals of cheese making, quality control practices, and useful considerations in starting a small-scale cheese making business.

    CONTACT: For more information please contact the Institute for Applied Agriculture and Food Systems at (802) 728-1525 or aginstitute@vtc.edu<mailto:aginstitute@vtc.edu>. https://www.vtc.edu/ag-course/essential-principles-cheese-making-0

Wed Oct 24 2018

  • Where Women Gather: A Celebration of Women in Agriculture Conference (3 Day Event 10/24-10/16 in CT)
    9:00am - 5:00pm
    Heritage Hotel and Conference Center, 522 Heritage Road, Southbury, CT 06488

    COST:

    A three day conference with a variety of inspiring speakers and workshops. The theme of this year’s conference is: Women, Intersectionality and Food Systems

    CONTACT: For more information contact Michelle Louise Bicking at ourhiddenacresfarm@gmail.com or visit https://semaponline.org/event/where-women-gather-a-celebration-of-women-in-agriculture-conference/

  • Cover Crop Field Meeting
    11:00am - 1:00pm
    McNamara Farm, 313 River Road, Plainfield NH

    COST: Free

    Learn about double cropping with small grains and seed mix trials. Earn two pesticide applicator credits. Workshop will run rain or shine. https://extension.unh.edu/events/cover-crop-field-meeting

    CONTACT: For more information contact Carl Majewski at 603-352-4550 or email carl.majewski@unh.edu

  • Tile Drainage Webinar Series (5 Series Event)
    9:00am - 10:00am
    Online

    COST: Free
    UVM Extension Northwest Crops & Soils Program is offering a webinar series on Tile Drainage starting October 24, 2018. This is event does not require pre-registration, just go to go.uvm.edu/drainageanddoughnuts<https://uvmextension.zoom.us/s/882507890> on the date of the webinar shortly before 9:00am to attend. If you attend all five webinars – you will receive a free dunking doughnuts gift certificate. http://www.uvm.edu/extension/cropsoil/wp-content/uploads/WebinarFlyer.pdf
    They are offering offer five webinars where you will learn:

    * Best management practices to use on tile acreages
    * Increase knowledge on how farmland with subsurface tile drainage may affect water quality
    * Increase knowledge about how Required Agricultural Practices (RAPs) affect the use of subsurface tile drainage
    * Learn about end-of-tile treatments
    Webinars will be held from 9:00am to 10:00am on each of the following dates:
    Wed, October 24
    Fri, October 26
    Wed, October 31
    Fri, November 2
    Thu, November 8
    CONTACT: Call Susan Brouillette or Heather Darby at 802.524.6501 if you have any questions.

  • Essential Principles of Cheese Making (5 Day Event 10/22-10/26)
    9:00am - 4:00pm
    Vermont Tech, Randolph Center, VT

    COST: $1,800

    This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. With the special collaboration of Linda Dimmick owner and cheesemaker of Neighborly Farms. During this intensive, participants will learn the fundamentals of cheese making, quality control practices, and useful considerations in starting a small-scale cheese making business.

    CONTACT: For more information please contact the Institute for Applied Agriculture and Food Systems at (802) 728-1525 or aginstitute@vtc.edu<mailto:aginstitute@vtc.edu>. https://www.vtc.edu/ag-course/essential-principles-cheese-making-0

  • Silvopasture Research on the Eastern Coastal Plain of North Carolina (Webinar)
    11:00am - 12:00pm
    Online

    COST: Free

    Please register early, as space in the webinar room is limited.
    Log-in Instructions

    1. Log-in: On the day of the event, please log-in to the webinar room at:
    https://agroforestry.adobeconnect.com/franzluebbers/
    *Please join the session 15 minutes prior to the start of the webinar

    2. Listen: Once you have successfully logged into the Adobe Connect webinar, you will hear the webinar audio through your device's speakers or headset. Following the presentation, there will be a Q and A session.

    CONTACT: For more information about this event or to see a schedule of upcoming and previously recorded webinars, please visit the webinar series link at: centerforagroforesty.org

  • Tree Risk Assessment and Management
    9:00am - 4:00pm
    Vermont Tech, Randolph, VT

    COST: $125

    This day-long session will discuss concepts in managing the risk of many trees. Additionally, the course will detail the three levels of risk assessments and when it is appropriate to use each one. Counts as 7 CEU ISA credits.

    CONTACT: For more information contact Molly Willard at mwillard2@vtc.edu<mailto:mwillard2@vtc.edu> or visit https://www.vtc.edu/ag-course/tree-risk-assessment-and-management

  • Fund-a-Farmer Grant Info Session (Webinar)
    6:00pm - 7:00pm
    Online

    COST: Free

    Join Food Animal Concerns Trust (FACT) to learn all about this year's Fund-a-Farmer Grant application process. They will discuss the three types of grants that are available, tips for applying online, and ideas on how to submit a strong application. This webinar will be led by Larissa McKenna, FACT's Humane Farming Director, and Kara Shannon, ASPCA's Senior Manager of Farm Animal Welfare.

    CONTACT: Learn more about FACT's Fund-a-Farmer Grants and apply online at www.foodanimalconcernstrust.org/grants<http://www.foodanimalconcernstrust.org/grants>. The application deadline is November 28, 2018.

Thu Oct 25 2018

  • Artificial Insemination of Dairy Cattle and Reproductive Management (3 Day Event 10/25-10/27)
    8:00am - 4:00pm
    Vermont Tech - Randolph Center, VT Campus - Red School House

    COST: $450

    Students will receive an overview of the bovine reproductive cycle and common reproductive management interventions. The class will spend three hours developing palpating skills and three hours artificially inseminating dairy cattle. We partner with Select Sire to offer this training. (12 hours lecture, 6 hours laboratory) Facilitator: Dr. Kimberly A. Crowe

    This course is one part of a Cattle Series run through the Institute for Applied Agriculture & Food Systems.

    CONTACT: For more information contact the Institute for Applied Agriculture and Food Systems at (802) 728-1525 or aginstitute@vtc.edu<mailto:aginstitute@vtc.edu>. https://www.vtc.edu/ag-course/artificial-insemination-dairy-cattle-and-reproductive-management

  • Where Women Gather: A Celebration of Women in Agriculture Conference (3 Day Event 10/24-10/16 in CT)
    9:00am - 5:00pm
    Heritage Hotel and Conference Center, 522 Heritage Road, Southbury, CT 06488

    COST:

    A three day conference with a variety of inspiring speakers and workshops. The theme of this year’s conference is: Women, Intersectionality and Food Systems

    CONTACT: For more information contact Michelle Louise Bicking at ourhiddenacresfarm@gmail.com or visit https://semaponline.org/event/where-women-gather-a-celebration-of-women-in-agriculture-conference/

  • Essential Principles of Cheese Making (5 Day Event 10/22-10/26)
    9:00am - 4:00pm
    Vermont Tech, Randolph Center, VT

    COST: $1,800

    This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. With the special collaboration of Linda Dimmick owner and cheesemaker of Neighborly Farms. During this intensive, participants will learn the fundamentals of cheese making, quality control practices, and useful considerations in starting a small-scale cheese making business.

    CONTACT: For more information please contact the Institute for Applied Agriculture and Food Systems at (802) 728-1525 or aginstitute@vtc.edu<mailto:aginstitute@vtc.edu>. https://www.vtc.edu/ag-course/essential-principles-cheese-making-0

  • Vermont Master Composter Course
    6:00pm - 7:00pm
    63 Carrigan Dr., 206 Jeffords, Burlington VT (Online)

    Cost: $50 in-state, $150 out-of-state

    Anyone with a garden, lawn, trees or house plants has a use for compost. Composting is about recycling organic material back to the soil in a usable form. Composting is practical, convenient and inexpensive. 100% Live Online-Topics Include: Soil and Decomposition Ecology, Biology of Composting, , Recipe Design, Disease Control, Site, and Container Selection, VT Act 148, Managing the Compost Process, Troubleshooting, Educational Outreach, Worm Composting.

    Contact: Go to http://go.uvm.edu/vtmastercomposter for more information, or contact Lisa Chouinar at lisa.chouinard@uvm.edu<mailto:lisa.chouinard@uvm.edu> with questions.

Fri Oct 26 2018

  • Where Women Gather: A Celebration of Women in Agriculture Conference (3 Day Event 10/24-10/16 in CT)
    9:00am - 5:00pm
    Heritage Hotel and Conference Center, 522 Heritage Road, Southbury, CT 06488

    COST:

    A three day conference with a variety of inspiring speakers and workshops. The theme of this year’s conference is: Women, Intersectionality and Food Systems

    CONTACT: For more information contact Michelle Louise Bicking at ourhiddenacresfarm@gmail.com or visit https://semaponline.org/event/where-women-gather-a-celebration-of-women-in-agriculture-conference/

  • Essential Principles of Cheese Making (5 Day Event 10/22-10/26)
    9:00am - 4:00pm
    Vermont Tech, Randolph Center, VT

    COST: $1,800

    This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. With the special collaboration of Linda Dimmick owner and cheesemaker of Neighborly Farms. During this intensive, participants will learn the fundamentals of cheese making, quality control practices, and useful considerations in starting a small-scale cheese making business.

    CONTACT: For more information please contact the Institute for Applied Agriculture and Food Systems at (802) 728-1525 or aginstitute@vtc.edu<mailto:aginstitute@vtc.edu>. https://www.vtc.edu/ag-course/essential-principles-cheese-making-0

  • Tile Drainage Webinar Series (5 Series Event)
    9:00am - 10:00am
    Online

    COST: Free
    UVM Extension Northwest Crops & Soils Program is offering a webinar series on Tile Drainage starting October 24, 2018. This is event does not require pre-registration, just go to go.uvm.edu/drainageanddoughnuts<https://uvmextension.zoom.us/s/882507890> on the date of the webinar shortly before 9:00am to attend. If you attend all five webinars – you will receive a free doughnut. http://www.uvm.edu/extension/cropsoil/wp-content/uploads/WebinarFlyer.pdf
    They are offering offer five webinars where you will learn:

    * Best management practices to use on tile acreages
    * Increase knowledge on how farmland with subsurface tile drainage may affect water quality
    * Increase knowledge about how Required Agricultural Practices (RAPs) affect the use of subsurface tile drainage
    * Learn about end-of-tile treatments
    Webinars will be held from 9:00am to 10:00am on each of the following dates:
    Wed, October 24
    Fri, October 26
    Wed, October 31
    Fri, November 2
    Thu, November 8
    CONTACT: Call Susan Brouillette or Heather Darby at 802.524.6501 if you have any questions.

  • Artificial Insemination of Dairy Cattle and Reproductive Management (3 Day Event 10/25-10/27)
    8:00am - 4:00pm
    Vermont Tech - Randolph Center, VT Campus - Red School House

    COST: $450

    Students will receive an overview of the bovine reproductive cycle and common reproductive management interventions. The class will spend three hours developing palpating skills and three hours artificially inseminating dairy cattle. We partner with Select Sire to offer this training. (12 hours lecture, 6 hours laboratory) Facilitator: Dr. Kimberly A. Crowe

    This course is one part of a Cattle Series run through the Institute for Applied Agriculture & Food Systems.

    CONTACT: For more information contact the Institute for Applied Agriculture and Food Systems at (802) 728-1525 or aginstitute@vtc.edu<mailto:aginstitute@vtc.edu>. https://www.vtc.edu/ag-course/artificial-insemination-dairy-cattle-and-reproductive-management

Sat Oct 27 2018

  • Artificial Insemination of Dairy Cattle and Reproductive Management (3 Day Event 10/25-10/27)
    8:00am - 4:00pm
    Vermont Tech - Randolph Center, VT Campus - Red School House

    COST: $450

    Students will receive an overview of the bovine reproductive cycle and common reproductive management interventions. The class will spend three hours developing palpating skills and three hours artificially inseminating dairy cattle. We partner with Select Sire to offer this training. (12 hours lecture, 6 hours laboratory) Facilitator: Dr. Kimberly A. Crowe

    This course is one part of a Cattle Series run through the Institute for Applied Agriculture & Food Systems.

    CONTACT: For more information contact the Institute for Applied Agriculture and Food Systems at (802) 728-1525 or aginstitute@vtc.edu<mailto:aginstitute@vtc.edu>. https://www.vtc.edu/ag-course/artificial-insemination-dairy-cattle-and-reproductive-management

Tue Oct 30 2018

  • Vital Signs: Tracking Soil Health
    12:00pm - 4:00pm
    5507 Ethan Allen HIghwayCharlotte, VT 05445

    COST: $20

    Restoration of soil health positively impacts water quality, improve nutrient density of foods, and can mitigate climate change; sequestering carbon and restoring land water cycles that can cool the planet. Learn about the soil health principles and simple ways to implement them in the backyard and beyond. We'll review an assortment of accessible tools that allow you to accurately track changes in your soil health and whole-systems landscape function.
    This participatory 4 hour workshop will start with a grounding discussion on the soil carbon sponge and understanding landscape function, followed by hands-on field work.
    12:00 Soil Carbon Sponge
    1:30 Hands-on soil health monitoring techniques
    3:30 Generating better questions
    Digital education materials will be provided before the workshop to all registrants for review (print-your-own, if desired).
    Participants should wear appropriate shoes and clothing for outdoor work, including protection for sun, rain, and insects (ticks too!). Please bring any food or drink you may require.
    Instructor:
    Cat Buxton is a community organizer, compost consultant and soil health educator. She runs Grow More, Waste Less in Sharon, VT and is founding director of the Vermont Healthy Soils Coalition. She serves on the Board of Directors for Rural Vermont, the Soil Carbon Coalition, and Upper Valley Food Co-op. To learn more about her work visit www.growmorewasteless.com<http://www.growmorewasteless.com>

    CONTACT: For more information contact Cat Buxton at catduffybuxton@gmail.com<mailto:catduffybuxton@gmail.com>

  • Droughts and Downpours: Managing for Extremes
    4:30pm - 8:15pm
    Hypertherm, 71 Heater Road, Lebanon, NH

    COST: Free with limited space. A light dinner will be served.

    Please join the Upper Valley Adaptation Workgroup (UVAW) for a community conversation about shifts in precipitation patterns in the Upper Valley due to climate change. We will hear stories from regional planners about how these changes are already affecting towns, private citizens, and state-level management practices. Local practitioners will explain how managing for flooding can also be effective drought management and attendees will learn how to implement best practices.

    This workshop is designed for all Upper Valley residents including community volunteer boards, municipal staff and committee members, land trusts, community organizations, business owners, landowners, public works professionals, and interested citizens.

    CONTACT: Contact Paige Heverly with any questions paige@vitalcommunities.org<mailto:paige@vitalcommunities.org> or 802.291.9100 x114. http://hosted-p0.vresp.com/858711/80ae1f404c/ARCHIVE#like

Wed Oct 31 2018

  • Tile Drainage Webinar Series (5 Series Event)
    9:00am - 10:00am
    Online

    COST: Free
    UVM Extension Northwest Crops & Soils Program is offering a webinar series on Tile Drainage starting October 24, 2018. This is event does not require pre-registration, just go to go.uvm.edu/drainageanddoughnuts<https://uvmextension.zoom.us/s/882507890> on the date of the webinar shortly before 9:00am to attend. If you attend all five webinars – you will receive a free dunking doughnuts gift certificate. http://www.uvm.edu/extension/cropsoil/wp-content/uploads/WebinarFlyer.pdf
    They are offering offer five webinars where you will learn:

    * Best management practices to use on tile acreages
    * Increase knowledge on how farmland with subsurface tile drainage may affect water quality
    * Increase knowledge about how Required Agricultural Practices (RAPs) affect the use of subsurface tile drainage
    * Learn about end-of-tile treatments
    Webinars will be held from 9:00am to 10:00am on each of the following dates:
    Wed, October 24
    Fri, October 26
    Wed, October 31
    Fri, November 2
    Thu, November 8
    CONTACT: Call Susan Brouillette or Heather Darby at 802.524.6501 if you have any questions.

Thu Nov 01 2018

  • 8th Annual Farm to Plate Network Gathering: Resiliency in a Changing Food System Landscape.
    9:00am - 5:00pm
    228 E. Mountain Road, Killington, VT

    COST: $65 to $224

    The Farm to Plate Annual Gathering is the one time each year when the entire Farm to Plate Network comes together to reflect on what has been accomplished and plan for the challenges that lie ahead implementing Vermont’s food system plan.

    Agenda details to be posted closer to the event date.

    CONTACT: For questions about the Gathering, please contact Lydia Pitkin, Farm to Plate Coordinator at Lydia@vsjf.org<mailto:Lydia@vsjf.org?subject=Farm%202%20Plate%20Registration> or visit https://www.cvent.com/events/8th-annual-farm-to-plate-network-gathering/registration-a27b0e63f5a847bdb43416f8b77daf1a.aspx?fqp=true

  • 2018 Fall Roundup Grazier Meeting: Extending the Grazing Season for Livestock (NY Event)
    1:00pm - 2:00pm
    2018 Fall Roundup Grazier Meeting: Extending the Grazing Season for Livestock

    COST: $10

    This meeting will address how to reduce production costs by extending the grazing season for livestock into the winter. Feeding livestock is a major production expense and maintaining livestock performance during the winter is a challenge. Often livestock have high nutritional requirements during the winter, for example, grass-finished beef, flushing ewes to get multiple births, or just to have livestock gain weight. There are several ways to extend the grazing season right into the winter, even in the Hudson Valley and further north. Come to this workshop to learn about the appropriate crops for winter grazing, how to grow them, how to take samples for forage quality testing and how to manage fences and livestock during the winter months. Bring your questions about winter livestock management to wind up the discussion.
    http://events.cornell.edu/event/2018_fall_roundup_grazier_meeting_extending_the_grazing_season_for_livestock

    CONTACT: For assistance with registration, email cce-caahp@cornell.edu<mailto:cce-caahp@cornell.edu> or call 518-765-3518.

  • Deeper Dive into Livestock Guardian Dogs (Webinar)
    6:00pm - 7:00pm
    Online

    COST: Free

    This webinar will focus on using dogs as guardian animals. It will cover the various breeds, the questions of crossbred dogs, how to find a good dog/breeder, identifying good rescue dogs, choosing a puppy, bringing home a new dog or puppy, and the three different ways you can raise and train it. The presenter, Jan Dohner, is an author and researcher who lives on her small family farm in Michigan. Jan has over 40 years of hands on experience using livestock guardians for predator control and is the author of Livestock Guardians. This webinar is part 2 of a 3 part series on livestock guardian animals.

    CONTACT: Register for additional webinars at www.foodanimalconcernstrust.org/webinars/<http://www.foodanimalconcernstrust.org/webinars/>. https://www.anymeeting.com/AccountManager/RegEv.aspx?PIID=ED55D783834831

  • Vermont Master Composter Course
    6:00pm - 7:00pm
    63 Carrigan Dr., 206 Jeffords, Burlington VT (Online)

    Cost: $50 in-state, $150 out-of-state

    Anyone with a garden, lawn, trees or house plants has a use for compost. Composting is about recycling organic material back to the soil in a usable form. Composting is practical, convenient and inexpensive. 100% Live Online-Topics Include: Soil and Decomposition Ecology, Biology of Composting, , Recipe Design, Disease Control, Site, and Container Selection, VT Act 148, Managing the Compost Process, Troubleshooting, Educational Outreach, Worm Composting.

    Contact: Go to http://go.uvm.edu/vtmastercomposter for more information, or contact Lisa Chouinar at lisa.chouinard@uvm.edu<mailto:lisa.chouinard@uvm.edu> with questions.

Fri Nov 02 2018

  • Tile Drainage Webinar Series (5 Series Event)
    9:00am - 10:00am
    Online

    COST: Free
    UVM Extension Northwest Crops & Soils Program is offering a webinar series on Tile Drainage starting October 24, 2018. This is event does not require pre-registration, just go to go.uvm.edu/drainageanddoughnuts<https://uvmextension.zoom.us/s/882507890> on the date of the webinar shortly before 9:00am to attend. If you attend all five webinars – you will receive a free dunking doughnuts gift certificate. http://www.uvm.edu/extension/cropsoil/wp-content/uploads/WebinarFlyer.pdf
    They are offering offer five webinars where you will learn:

    * Best management practices to use on tile acreages
    * Increase knowledge on how farmland with subsurface tile drainage may affect water quality
    * Increase knowledge about how Required Agricultural Practices (RAPs) affect the use of subsurface tile drainage
    * Learn about end-of-tile treatments
    Webinars will be held from 9:00am to 10:00am on each of the following dates:
    Wed, October 24
    Fri, October 26
    Wed, October 31
    Fri, November 2
    Thu, November 8
    CONTACT: Call Susan Brouillette or Heather Darby at 802.524.6501 if you have any questions.

Sat Nov 03 2018

  • MOFGA's Farmer to Farmer Conference (3 Day Conference 11/3 -11/5 , ME)
    9:00am - 5:00pm
    Point Lookout Resort and Conference Center, Northport, Maine

    COST: $150 for full conference registration or $50 per session block. Scholarships available.

    MOFGA’s Farmer to Farmer Conference is known for its intimacy, in-depth treatment of topics, and amazing discussions. It is based on the idea that farmers learn best from their peers and other practitioners, and it features prominent and accessible university faculty, extension educators, and other agricultural professionals. The conference is structured in an unique 3-hour workshop session format, in which one half is dedicated to talks by both agricultural service professionals and farmers, and the other to a round table discussion intended to solicit and capitalize on the accumulated knowledge of all the farmers in attendance. Delicious meals featuring local, organic food will be served. The conference provides a rare and wonderful opportunity to get off the farm and catch up with fellow farmers.

    CONTACT: For more information contact Anna Mueller at mofga@mofga.org<mailto:mofga@mofga.org> or call 207-568-4142. Visit http://www.mofga.org/MOFGA-Events/mofgas-farmer-to-farmer-conference#ABOUT for more information

  • Applying Soil Health Principles Everywhere
    10:00am - 12:00pm
    Forest Center, Marsh-Billings-Rockefeller National Historical Park, Woodstock, VT

    COST: Free

    What would happen if we shifted the paradigm of how people interface with the land? Can we as land managers help to slow water down, deepen watersheds, increase biological soil health and create conditions for thriving ecosystems? Join Cat Buxton in the National Park to answer these questions and more. This two-hour presentation will leave you inspired to get involved in your own backyard, schoolyard, and public lands to deepen the roots of security and community resilience for future generations. Engaging PowerPoint with Q&A - all ages welcome. Co-sponsored by Vermont Coverts and the Vermont Woodlands Association.

    Contact – To register or learn more visit https://www.nps.gov/mabi/learn/nature/working-woodlands-workshops.htm, call (802) 457-3368 x 222, or e-mail the organizers at ana_mejia@partner.nps.gov<mailto:ana_mejia@partner.nps.gov>

Sun Nov 04 2018

  • MOFGA's Farmer to Farmer Conference (3 Day Conference 11/3 -11/5 , ME)
    9:00am - 5:00pm
    Point Lookout Resort and Conference Center, Northport, Maine

    COST: $150 for full conference registration or $50 per session block. Scholarships available.

    MOFGA’s Farmer to Farmer Conference is known for its intimacy, in-depth treatment of topics, and amazing discussions. It is based on the idea that farmers learn best from their peers and other practitioners, and it features prominent and accessible university faculty, extension educators, and other agricultural professionals. The conference is structured in an unique 3-hour workshop session format, in which one half is dedicated to talks by both agricultural service professionals and farmers, and the other to a round table discussion intended to solicit and capitalize on the accumulated knowledge of all the farmers in attendance. Delicious meals featuring local, organic food will be served. The conference provides a rare and wonderful opportunity to get off the farm and catch up with fellow farmers.

    CONTACT: For more information contact Anna Mueller at mofga@mofga.org<mailto:mofga@mofga.org> or call 207-568-4142. Visit http://www.mofga.org/MOFGA-Events/mofgas-farmer-to-farmer-conference#ABOUT for more information

Mon Nov 05 2018

  • MOFGA's Farmer to Farmer Conference (3 Day Conference 11/3 -11/5 , ME)
    9:00am - 5:00pm
    Point Lookout Resort and Conference Center, Northport, Maine

    COST: $150 for full conference registration or $50 per session block. Scholarships available.

    MOFGA’s Farmer to Farmer Conference is known for its intimacy, in-depth treatment of topics, and amazing discussions. It is based on the idea that farmers learn best from their peers and other practitioners, and it features prominent and accessible university faculty, extension educators, and other agricultural professionals. The conference is structured in an unique 3-hour workshop session format, in which one half is dedicated to talks by both agricultural service professionals and farmers, and the other to a round table discussion intended to solicit and capitalize on the accumulated knowledge of all the farmers in attendance. Delicious meals featuring local, organic food will be served. The conference provides a rare and wonderful opportunity to get off the farm and catch up with fellow farmers.

    CONTACT: For more information contact Anna Mueller at mofga@mofga.org<mailto:mofga@mofga.org> or call 207-568-4142. Visit http://www.mofga.org/MOFGA-Events/mofgas-farmer-to-farmer-conference#ABOUT for more information

  • No-Till Intensive Trainings (Webinar- Multiple Dates)
    11:30am - 12:30pm
    Online

    COST: Free

    No-Till Intensive Training for Agricultural Service Providers. Each webinar will host a farmer, researcher, or other expert practitioner. The classes will discuss common obstacles to implementing a successful no-till program, address these issues through field proven technical knowledge, and follow a training plan that will best enable the Agricultural Service Providers to support the farmers in the no-till practice transition. View Training Flyer for details. 8 Webinar dates – 11/5/18, 11/19/18, 12/3/18, 12/17/18, 1/7/19, 1/21/19, 2/4/19 and 2/18/19. https://www.eventbrite.com/e/no-till-intensive-trainings-tickets-48332150764

    Contact: Susan Brouillette at susan.brouillette@uvm.edu<mailto:susan.brouillette@uvm.edu> or 802-524-6501 with any questions

  • Meat Cutting: Butchering Basics (5 Day Event)
    9:00am - 5:00pm
    Mad River Food Hub, Waitsfield, VT

    COST: $1000 with $150 worth of meat for participants take home

    This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts. Value added processing, such as sausage, smoked hams, and bacon will also be covered. The training will place an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.

    Day 1: Introduction, Knife Skills and Chicken Breakdown
    Day 2: Lamb Breakdown and Value Added Processing
    Day 3: Beef Forequarter Breakdown and Value Added Processing
    Day 4: Beef Hindquarter Breakdown and Value Added Processing
    Day 5: Pig Breakdown, Value Added Processing, and Wrap Up
    https://www.vtc.edu/meet-vtc/centers-institutes/ag-institute/short-courses

    CONTACT: For more information contact Molly Willard at mwillard2@vtc.edu<mailto:mwillard2@vtc.edu>

Tue Nov 06 2018

  • Meat Cutting: Butchering Basics (5 Day Event)
    9:00am - 5:00pm
    Mad River Food Hub, Waitsfield, VT

    COST: $1000 with $150 worth of meat for participants take home

    This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts. Value added processing, such as sausage, smoked hams, and bacon will also be covered. The training will place an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.

    Day 1: Introduction, Knife Skills and Chicken Breakdown
    Day 2: Lamb Breakdown and Value Added Processing
    Day 3: Beef Forequarter Breakdown and Value Added Processing
    Day 4: Beef Hindquarter Breakdown and Value Added Processing
    Day 5: Pig Breakdown, Value Added Processing, and Wrap Up

    CONTACT: For more information contact Molly Willard at mwillard2@vtc.edu<mailto:mwillard2@vtc.edu>

Wed Nov 07 2018

  • Direct Marketing Conference: Farm-to-Table in Your Community (NH Event)
    9:00am - 5:00pm
    Portsmouth Country Club, 80 Country Club Lane, Greenland, NH

    COST: $20 early bird registration before November 1st and $25.00 after. Includes a light meal.

    Growers and farmers looking for new markets often find new ways to grow their businesses by connecting with local chefs and restaurants. But what’s the best way to make that initial cold call? Learn how to make those connections and more at the 2018 NH Direct Marketing Conference. This year marks the 10th anniversary of the NH Direct Marketing Conference. Vegetable, fruit, livestock, poultry, dairy farmers and growers, chefs, entrepreneurs, market managers, community members and other movers and shakers are invited to attend the conference. Online registration is highly encouraged.

    CONTACT: Nada Haddad, UNH Extension food and agriculture field specialist, at nada.haddad@unh.edu<mailto:nada.haddad@unh.edu> or 603-679-5616

  • 2018 Cornell Agribusiness Strategic Marketing Conference (NY Event)
    9:00am - 5:00pm
    Crowne Plaza, Lake Placid, NY

    COST: $75 (scholarships for farmers available)

    This program will focus on brand development for a competitive market, collaborative approaches to marketing, multi-channel selling strategies, and technology adaption with your brand.

    CONTACT: Registration and more information at https://dyson.cornell.edu/outreach/strategic-marketing-conference.html
    Or contact Lindsey Pashow at 518-569-3073 or lep67@cornell.edu<mailto:lep67@cornell.edu> with any questions.


  • Meat Cutting: Butchering Basics (5 Day Event)
    9:00am - 5:00pm
    Mad River Food Hub, Waitsfield, VT

    COST: $1000 with $150 worth of meat for participants take home

    This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts. Value added processing, such as sausage, smoked hams, and bacon will also be covered. The training will place an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.

    Day 1: Introduction, Knife Skills and Chicken Breakdown
    Day 2: Lamb Breakdown and Value Added Processing
    Day 3: Beef Forequarter Breakdown and Value Added Processing
    Day 4: Beef Hindquarter Breakdown and Value Added Processing
    Day 5: Pig Breakdown, Value Added Processing, and Wrap Up

    CONTACT: For more information contact Molly Willard at mwillard2@vtc.edu<mailto:mwillard2@vtc.edu>

  • 3rd Annual Producer, Buyer and Distributor Forum
    8:30am - 2:00pm
    Kirk Alumni Center, Middlebury College

    COST: $25 includes light refreshments, beverages and a local foods lunch.

    Addison County Relocalization Network’s (ACORN) 3rd Annual Producer Buyer Distributor Forum event connects buyers, producers across all food categories, distributors and food system thinkers. With panelists and round table discussions attendees get information and share their insights on products and availability. Peer to peer sharing is integral to this informative networking event.

    For the best use of your time, bring promotional material that will promote your business and help you make contacts as you work the room.

    CONTACT: For more information contact Annie Harlow at annie@acornvt.org<mailto:annie@acornvt.org> or 802-922-7060. http://events.r20.constantcontact.com/register/event?oeidk=a07efojaxar1ed82be4&llr=rm4yijdab

  • Johnson-Su Composting Workshop
    2:00pm - 4:00pm
    Center for Technology, 10 Meadow Terrace, Essex Jct., VT

    COST: Free, but if you'd like to make a donation in support of the Center's work (including lab tests to understand the results of this particular project), please be welcome to visit our online donation page<https://securelb.imodules.com/s/1690/foundation/index.aspx?sid=1690&gid=2&pgid=776&cid=1819>, or else make a small gift at the workshop itself.

    Come learn to make a Johnson-Su bioreactor, a fungal-rich, cold composting system that builds mycelial and microbial counts in the soil. This is a hands-on workshop for educators, master gardeners and composters, and soil health enthusiasts to come see what this approach to composting can offer in the way of an applied STEM learning opportunity, a way of using up fallen leaves and other carbon-rich materials without trucking them away, and supporting healthy soil.
    Please note: parking is limited and carpooling is encouraged. Here’s a map link<https://goo.gl/maps/TX3DWwKsrjw>. (*note that this address is different from the other school address : 2 Educational Dr.!*)

    CONTACT: Register at https://www.eventbrite.com/e/johnson-su-composting-workshop-tickets-51148238759. Contact Juan Alvez at jalvez@uvm.edu<mailto:jalvez@uvm.edu> or 802-656-6116 for more information. If you require a disability-related accommodation to participate in this event, please contact Cheryl Herrick at 802-656-5459 or cheryl.herrick@uvm.edu<mailto:cheryl.herrick@uvm.edu> by October 19 so we may assist you.

Thu Nov 08 2018

  • 2018 Cornell Agribusiness Strategic Marketing Conference (NY Event)
    8:00am - 12:00pm
    Crowne Plaza, Lake Placid, NY

    COST: $75 (scholarships for farmers available)

    This program will focus on brand development for a competitive market, collaborative approaches to marketing, multi-channel selling strategies, and technology adaption with your brand.

    CONTACT: Registration and more information at https://dyson.cornell.edu/outreach/strategic-marketing-conference.html
    Or contact Lindsey Pashow at 518-569-3073 or lep67@cornell.edu<mailto:lep67@cornell.edu> with any questions.


  • Meat Cutting: Butchering Basics (5 Day Event)
    9:00am - 5:00pm
    Mad River Food Hub, Waitsfield, VT

    COST: $1000 with $150 worth of meat for participants take home

    This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts. Value added processing, such as sausage, smoked hams, and bacon will also be covered. The training will place an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.

    Day 1: Introduction, Knife Skills and Chicken Breakdown
    Day 2: Lamb Breakdown and Value Added Processing
    Day 3: Beef Forequarter Breakdown and Value Added Processing
    Day 4: Beef Hindquarter Breakdown and Value Added Processing
    Day 5: Pig Breakdown, Value Added Processing, and Wrap Up

    CONTACT: For more information contact Molly Willard at mwillard2@vtc.edu<mailto:mwillard2@vtc.edu>

  • Produce Safety Alliance Grower Training Course
    8:00am - 5:30pm
    193 North Main St. White River Junction, VT

    COST: $22 lunch included

    Who Should Attend: Fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety.

    Benefits of Attending: This training satisfies the FSMA Produce Safety Rule requirement for covered farms that "at least one supervisor or responsible party" completes "food safety training … recognized as adequate” by FDA (21 C.F.R. §112.22(c)). Determine if your farm may be covered by the FSMA Produce Safety Rule. Growers that wish to participate in an On-Farm Readiness Review (OFRR) a voluntary, non-regulatory assessment to help farms prepare for Produce Safety Rule compliance, should complete this training prior to scheduling an OFRR.
    https://producesafetyalliance.cornell.edu/

    CONTACT: Contact Dominique Giroux at the Vermont Agency of Agriculture for additional information: dominique.giroux@vermont.gov | (802) 522-3132

  • Growing the Working Landscape: 2018 Conference
    8:30am - 4:00pm
    100 North Main Street

    COST: $35 includes lunch

    Join Healthy Roots for a day of discovering your food and farm business’ model of success. This all-day conference will give ample networking opportunities and time to connect to service providers. No matter what your scale, this conference will provide you with the tools to shape your business for profitability and quality of life. Hear how to scale your business and learn the different funding models available to you. Learn about new markets and creative ways to utilize your already existing production while adding profitable products. Industry leaders will lead discussions on how to make the most of your markets and share their stories of success. Their full day agenda is packed with opportunities to learn, discover and network.
    https://www.eventbrite.com/e/growing-the-working-landscape-tickets-48370493448

    CONTACT: Koi Boynton at kboynton@nmcinc.org<mailto:kboynton@nmcinc.org>

  • Tile Drainage Webinar Series (5 Series Event)
    9:00am - 10:00am
    Online

    COST: Free
    UVM Extension Northwest Crops & Soils Program is offering a webinar series on Tile Drainage starting October 24, 2018. This is event does not require pre-registration, just go to go.uvm.edu/drainageanddoughnuts<https://uvmextension.zoom.us/s/882507890> on the date of the webinar shortly before 9:00am to attend. If you attend all five webinars – you will receive a free dunking doughnuts gift certificate. http://www.uvm.edu/extension/cropsoil/wp-content/uploads/WebinarFlyer.pdf
    They are offering offer five webinars where you will learn:

    * Best management practices to use on tile acreages
    * Increase knowledge on how farmland with subsurface tile drainage may affect water quality
    * Increase knowledge about how Required Agricultural Practices (RAPs) affect the use of subsurface tile drainage
    * Learn about end-of-tile treatments
    Webinars will be held from 9:00am to 10:00am on each of the following dates:
    Wed, October 24
    Fri, October 26
    Wed, October 31
    Fri, November 2
    Thu, November 8
    CONTACT: Call Susan Brouillette or Heather Darby at 802.524.6501 if you have any questions.

  • Vermont Master Composter Course
    6:00pm - 7:00pm
    63 Carrigan Dr., 206 Jeffords, Burlington VT (Online)

    Cost: $50 in-state, $150 out-of-state

    Anyone with a garden, lawn, trees or house plants has a use for compost. Composting is about recycling organic material back to the soil in a usable form. Composting is practical, convenient and inexpensive. 100% Live Online-Topics Include: Soil and Decomposition Ecology, Biology of Composting, , Recipe Design, Disease Control, Site, and Container Selection, VT Act 148, Managing the Compost Process, Troubleshooting, Educational Outreach, Worm Composting.

    Contact: Go to http://go.uvm.edu/vtmastercomposter for more information, or contact Lisa Chouinar at lisa.chouinard@uvm.edu<mailto:lisa.chouinard@uvm.edu> with questions.

Fri Nov 09 2018

  • Meat Cutting: Butchering Basics (5 Day Event)
    9:00am - 5:00pm
    Mad River Food Hub, Waitsfield, VT

    COST: $1000 with $150 worth of meat for participants take home

    This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts. Value added processing, such as sausage, smoked hams, and bacon will also be covered. The training will place an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.

    Day 1: Introduction, Knife Skills and Chicken Breakdown
    Day 2: Lamb Breakdown and Value Added Processing
    Day 3: Beef Forequarter Breakdown and Value Added Processing
    Day 4: Beef Hindquarter Breakdown and Value Added Processing
    Day 5: Pig Breakdown, Value Added Processing, and Wrap Up

    CONTACT: For more information contact Molly Willard at mwillard2@vtc.edu<mailto:mwillard2@vtc.edu>

Tue Nov 13 2018

  • Smoking & Sausage (2 Day Event)
    9:00am - 5:00pm
    Mad River Food Hub, Waitsfield, VT

    COST $400

    This training will cover the two primary methods of producing meat value-added products: sausage making and smoking. On day one, participants will learn how to fabricate primals for production, trim for sausage, grind, and stuff. On day two, participants will learn how to brine, dry-cure, and smoke bacon, hams, pastrami, and sausages. This training will place an emphasis on maximizing the utilization of an animal, and how to add the most possible value while also producing a delicious product.

    Day 1: Sausage: Intro, pork butchery demo, sausage grinding and stuffing
    Day 2: Smoking: Pork fabrication demo, brining, dry curing, and smoking
    https://www.vtc.edu/meet-vtc/centers-institutes/ag-institute/short-courses

    CONTACT: For more information contact Molly Willard at mwillard2@vtc.edu<mailto:mwillard2@vtc.edu>

  • Beginning Farmer Focus Group (MA Event)
    5:00pm - 7:00pm
    North Hadley Sugar Shack, 181 River Drive, Hadley, MA 01035

    COST: Free, dinner included

    Calling all beginning farm owners and managers. If you have taken ownership of a farm or stepped into a principal farm manager role between 2006 – 2018 OR if you are an aspiring farm operator, please join Community Involved in Sustainable Agriculture at one of these events.

    Ensuring the sustainability of beginning farmers is crucial in continuing the Pioneer Valley as a vibrant agricultural area. For 25 years, farmers turned to CISA for support in sustaining their business and mission, seeking answers to their questions, and providing information to see an idea or opportunity through. We want to continue providing that for the next 25 years – and evolve with your needs and your ideas!

    Through the support of USDA NIFA Beginning Farmer and Rancher Development Program, we are holding focus groups in two locations to inform how CISA farmer support programming will look in the coming years. We need to hear about your experiences, successes, unmet needs, and requests to continually evolve as farm business assistance providers.

    Discussion Topics:
    For participants in CISA events, what has worked well and what can we improve
    Building farmer networks
    Gaps in service and information for farmers
    Support for limited resource, women, queer, trans, POC and veteran farmers
    https://www.buylocalfood.org/event/beginning-farmer-focus-group/

    CONTACT: Email stevie@buylocalfood.org.

Wed Nov 14 2018

  • Smoking & Sausage (2 Day Event)
    9:00am - 5:00pm
    Mad River Food Hub, Waitsfield, VT

    COST $400

    This training will cover the two primary methods of producing meat value-added products: sausage making and smoking. On day one, participants will learn how to fabricate primals for production, trim for sausage, grind, and stuff. On day two, participants will learn how to brine, dry-cure, and smoke bacon, hams, pastrami, and sausages. This training will place an emphasis on maximizing the utilization of an animal, and how to add the most possible value while also producing a delicious product.

    Day 1: Sausage: Intro, pork butchery demo, sausage grinding and stuffing
    Day 2: Smoking: Pork fabrication demo, brining, dry curing, and smoking
    https://www.vtc.edu/meet-vtc/centers-institutes/ag-institute/short-courses

    CONTACT: For more information contact Molly Willard at mwillard2@vtc.edu<mailto:mwillard2@vtc.edu>

Mon Nov 19 2018

  • No-Till Intensive Trainings (Webinar- Multiple Dates)
    11:30am - 12:30pm
    Online

    COST: Free

    No-Till Intensive Training for Agricultural Service Providers. Each webinar will host a farmer, researcher, or other expert practitioner. The classes will discuss common obstacles to implementing a successful no-till program, address these issues through field proven technical knowledge, and follow a training plan that will best enable the Agricultural Service Providers to support the farmers in the no-till practice transition. View Training Flyer for details. 8 Webinar dates – 11/5/18, 11/19/18, 12/3/18, 12/17/18, 1/7/19, 1/21/19, 2/4/19 and 2/18/19. https://www.eventbrite.com/e/no-till-intensive-trainings-tickets-48332150764

    Contact: Susan Brouillette at susan.brouillette@uvm.edu<mailto:susan.brouillette@uvm.edu> or 802-524-6501 with any questions

Tue Nov 20 2018

  • Corn Silage Trials (Webinar)
    8:30am - 10:00am
    Online

    COST: Free

    All webinars are on Tuesday mornings from 8:30 AM to 10:00 AM (EST) in September 2018 and running through April 2019 (additional titles will be added as plans are finalized). Webinars will be recorded for viewing at a later date.

    September 11, 2018 - Dairy Farm Safety. John Tyson (Penn State)
    October 9, 2018 - Cold Weather Calf Housing & Care. Dan McFarland (Penn State)
    November 20, 2018 - PDMP 2018 Corn Silage Trials. John Tyson (Penn State)
    December 11, 2018 - Robotic Milking Update. Mat Haan (Penn State)
    January 8, 2019 - Activity and Rumination Research. Mat Haan and Kevin Harvatine (Penn State)
    February 12, 2019 - Special Needs Cows. John Tyson and Dan McFarland (Penn State)
    March 12, 2019 - Hot Weather Comfort: Cows. John Tyson and Dan McFarland (Penn State)
    April 16, 2019 - Hot Weather Comfort: Calves and Heifers. Dan McFarland and Jud Heinrichs (Penn State)

    https://extension.psu.edu/technology-tuesdays

    CONTACT: For more information call Penn State Extension at 1-877-345-0691<tel:18773450691>

Tue Nov 27 2018

  • DEADLINE – 2019 Farmer Grant Application
    10:00am - 11:00am
    Online

    The Northeast Sustainable Agriculture Research and Education (SARE) Program is now accepting applications for 2019 Farmer Grants.
    Proposals are due online by Tuesday, November 27, 2018 at 11:59 p.m. E.T. Funded projects will be announced in late February 2019, and projects may begin in the spring. Application materials, including detailed instructions and supporting documents, are posted on the Northeast SARE website at www.northeastsare.org/FarmerGrant<http://www.northeastsare.org/FarmerGrant>. Questions about the grant program should be directed to northeastsare@uvm.edu<mailto:northeastsare@uvm.edu>.

Tue Dec 11 2018

  • Direct Marketing Meat: The Logistics of Meat Processing (Webinar)
    2:00pm - 3:00pm
    Online

    COST: Free

    Join Rebecca Thistlethwaite of the Niche Meat Processor Assistance Network, along with a guest speaker TBA, to discuss the ins and outs of getting your animals processed into sellable meat for different market channels. Topics include:
    - How do you prepare your animals for slaughter?
    - How do you schedule slaughter and where do you go?
    - What are the regulations? Fresh or frozen? Whole carcass sales or retail cuts?
    - How do you decide on the cutting instructions for your butcher?
    - What about aging? Further processing? Packaging and labeling?
    https://foodanimalconcernstrust.org/webinars/

    CCONTACT: For more information contact the Food Animal Concerns Trust (FACT) at 773-525-4952 info@foodanimalconcerns.org<mailto:info@foodanimalconcerns.org>

  • Robotic Milking Update (Webinar)
    8:30am - 10:00am
    Online

    COST: Free

    All webinars are on Tuesday mornings from 8:30 AM to 10:00 AM (EST) in September 2018 and running through April 2019 (additional titles will be added as plans are finalized). Webinars will be recorded for viewing at a later date.

    September 11, 2018 - Dairy Farm Safety. John Tyson (Penn State)
    October 9, 2018 - Cold Weather Calf Housing & Care. Dan McFarland (Penn State)
    November 20, 2018 - PDMP 2018 Corn Silage Trials. John Tyson (Penn State)
    December 11, 2018 - Robotic Milking Update. Mat Haan (Penn State)
    January 8, 2019 - Activity and Rumination Research. Mat Haan and Kevin Harvatine (Penn State)
    February 12, 2019 - Special Needs Cows. John Tyson and Dan McFarland (Penn State)
    March 12, 2019 - Hot Weather Comfort: Cows. John Tyson and Dan McFarland (Penn State)
    April 16, 2019 - Hot Weather Comfort: Calves and Heifers. Dan McFarland and Jud Heinrichs (Penn State)

    https://extension.psu.edu/technology-tuesdays

    CONTACT: For more information call Penn State Extension at 1-877-345-0691<tel:18773450691>