Curious about USDA funding but not sure where to begin? UVM Extension is hosting a series of in‑person events across Vermont to help farmers navigate USDA Farm Service Agency (FSA) and Natural Resources Conservation Service (NRCS) programs. Mark your calendar for the session nearest you in March or early April.

At each event, participants will hear directly from a farmer and their NRCS Conservation Planner, connect with FSA staff, and receive hands‑on support completing the paperwork needed to become eligible for funding.

Enroll in a free online course from the UVM Extension Northwest Crops & Soils Program to learn the fundamentals of growing fiber hemp in the Northeast. This research‑based series is ideal for anyone interested in the region’s emerging fiber hemp industry. Virtual sessions will be led by UVM Extension Hemp Research Specialist Laura Sullivan, along with guest speakers advancing new techniques and technologies. 

The course runs Tuesdays from 1:00–2:15 p.m. from February 20 to March 17.

The 10th anniversary series of Food Literacy for All  kicks off on January 13, with guest speakers starting on Jan. 20.  Food Literacy for All is a community-academic partnership course at the University of Michigan.

From January to April, Food Literacy for All features dynamic sessions each Tuesday evening (6:30-7:50 pm ET) that address the challenges and opportunities of diverse food systems.

To successfully sell wholesale produce, Vermont Vegetable & Berry Growers Association and the Vermont Agency of Agriculture Food and Markets are hosting four events in March, two online webinars and two in-person events. 

Connect with fellow farmers as we discuss emerging topics in Northern VT farming and ag technology with experts from around the state. Featuring: frontiers in weed management with Brendan Noons, UVM Extension, how fungal allies can mitigate climate change in annual and perennial cropping systems with Sang Cho, Adaptive Symbiotic Technologies, & research updates from the NW Crops & Soils Program with Dr. Heather Darby, UVM Ext.

Lunch provided!

Celebrate Spring Equinox in the warmth of the Greenhouse at Landry Park, surrounded by seeds and the sweet smell of fertile soil!

Join the Vermont Garden Network for our Spring Greenhouse Opening to hear what we've been working on for the past few months and to learn about activities we have planned for the season ahead.

3/23: Bi-State Ag Meeting with Congressional Delegates, with CRJC Alyson’s Orchard in Walpole NH.  Click here for more info and here to register.

Join Rural Vermont and friends for a relaxed evening of book readings and conversation with Alexis Lathem (Lambs in Winter) and Teresa Mares (Will Work for Food)! We'll chat about farming, food, activism, and the awesome people who make it all happen. Join these two Vermont-based authors as we dive into the connections between food, farming, labor, and the real stories behind our food system.

Tuesday, March 24th
6:00pm - 7:15pm
Kellogg Hubbard Library
Hayes Room
Montpelier

20th Annual Vermont Organics Recycling Summit: Compost! Feed the Soil that Feeds Us

6-week online Communication & Facilitation Professional Development for anyone who facilitates or convenes community engagement, group conversations and gatherings, programs, team meetings, organizational change, or planning processes. Experiential somatic, shared learning experience offered by Rae Carter of EmpowR Transformation 

Learn more & register: https://empowr-transformation.com/events/facilitation-training-course/

The Franklin County NRCD invites you to an info session about the technical and financial assistance opportunities available for Vermont flower farmers. Vermont’s flower farmers play an important role in our local economy, yet many may not be aware of the full range of technical and financial assistance available to support their operations. 

Interested in culinary arts, processing your own meats, homesteading, farming, or simply learning a new hands-on skill? Join us at the 1787 Butchery at Vermont State University Randolph for our Introduction to Butchering Pork training on March 28-29.

Learn how to manage trees and shrubs so that they resprout after cutting, yielding fuelwood, fenceposts, building poles, craft and weaving material, livestock fodder, decorative stems for the floral industry, biomass, and much more.

During this daylong intensive, you’ll:

Join us for a hands-on Apple Tree Pruning Training at the apple orchard at Vermont State University - Randolph Campus on April 11th from 9:00 AM–1:00 PM.

Whether you’re caring for a few backyard trees or helping manage a larger orchard, this training will give you the practical skills and confidence to prune successfully. We’ll combine clear, step-by-step instruction with plenty of hands-on practice in the orchard.

Come join us at VTSU-Randolph for a weekend of sausage making in our new meat education lab during our Sausage Master Class! This master class covers the art and craft of sausage making from start to finish, with additional tips and techniques on smoked meats. Hosted at The 1787 Butchery, a state-of-the-art meat science lab designed for education and hands-on training, the session focuses on trimming, weighing, linking, and smoking. 

Vermont Cheese Council invites you to our 2026 Artisan Cheesemakers Conference on Friday, May 1st. Storytelling is the theme of this year’s conference, with in-person all-day programming. While content is specifically geared toward cheesemakers, it’s open to all: makers, mongers, chefs, retailers, industry folk, and food producers of all flavors!

Join us at Shelburne Farms for a thoughtful conversation exploring how food, culinary traditions and sharing meals with one another can foster a deeper connection to place and support the building of a food system grounded in resilience and care. In a globalized world, a "sense of place" can often feel lost. Whether it is the ancient wheat fields of rural Sicily or the dairy pastures of the Champlain Valley, our food systems are the strongest threads connecting us to our environment.

This two-day training provides participants with the knowledge and practical skills to responsibly apply pesticides in compliance with Vermont regulations. The course expands upon initial pesticide certification training to offer additional hands-on learning and in-depth discussion to help participants prepare for certification or earn 9 continuing education credits. 

Come tour a socio-ecological reconciliation project at Shelburne Farms, via critical source area to watershed outlet, aimed to mitigate phosphorus pollution, increase pollinator habitat, facilitate Abenaki land access, and foster local ecoliteracy.  Hear about the 7 year pilot and three year next-level project investigating mycorrhizal fungi's role in expediting plants' phosphorus uptake and restored polyculture habitat's biodiversity.