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Date Title
3/21/18 5:00pm - 6:30pm

Help reclaim the original meaning of organic

Those who care about organics must come together. The Real Organic Project unites eaters and farmers choosing a better way to grow food. Our intent is transformational. Our strategy is educational.

3/24/18 10:00am - 3/25/18 6:00pm

Open Maple Sugarhouse

Stand in the steam and look down on the boiling sap, taste Rebecca's Raised Doughnuts, watch a tapping demonstration!

3/25/18 9:00am - 12:00pm

Pruning & Grafting Workshop for Back Yard Fruit Growers at Scott Farm Orchard

Learn how to prune, graft and care for your own fruit trees with Orchardist Zeke Goodband!

3/29 - 31, 18

Wood-Mizer Sawyer Training

In this course, the student learns the principles of tree harvesting for wood product production. Choosing, cutting, and milling of common types of lumber in Vermont are discussed and practiced. Emphasise will be placed on operation of portable Wood-Mizer.

3/31/18 10:00am - 12:00pm

Brio Coffeeworks: Brew Methods Workshop

City Market has partnered with Brio Coffeeworks to offer a special line of coffee exclusively available at City Market. Included in the City Market blends are a dark, medium, light roast and decaf.

4/5 - 7, 18

Diesel and Gas Engine Mechanics

Learn about Engines and Fix your Own!!

4/5/18 8:15am - 4:00pm

Vermont Organics Recycling Summit

The one day Summit at Vermont Technical College in Randolph Center will feature a morning plenary with Keynote presentation from Nora Goldstein (Editor of BioCycle), a State of the State, and four concurrent workshops, morning and afternoon. This year’s Summit will highlight business success stories, the use of compost products for storm water management, research, and outreach models.

4/6/18 7:00pm - 9:00pm

Vermont Grange Film Explores a Deep-Rooted Agricultural Institution

Historic New England and the Vermont Folklife Center give Vermont’s agricultural heritage a starring role in a documentary film premiering in April 2018. "Rooted: Cultivating Community in the Vermont Grange" goes inside the Grange, the national farmers’ organization, to explore how it has worked to strengthen and preserve rural communities since 1867.

4/7 - 8, 18

Welding 102- Beyond Basics

Welding 102 - Beyond the Basics: An intensive, two-day, hands-on workshop that will further explore MIG, Stick, and Oxy-fuel welding.

4/8/18 11:00am - 3:00pm

Flavors of the Valley

Eat. Meet. Buy.

4/11/18 7:30am - 5:00pm

Produce Safety Alliance Grower Training Course

The Vermont Agency of Agriculture & University of Vermont Extension will host a Produce Safety Alliance Grower Training on April 11, 2018 from 7:30 AM – 5:00 PM at Springfield College in St. Johnsbury, VT. 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)). Registration is being offered at a reduced cost at $20 per person (a $95 value!) with 25 spaces available. Learn more: http://agriculture.vermont.gov/produceprogram

4/14/18 1:00pm - 4:30pm

Butter, Yogurt and Cheese Making Class

Learn how to make delicious soft cheese, yogurt and butter in your own kitchen!

4/25/18 5:30pm - 7:00pm

Get Cultured!

Join us for a special Vermont Restaurant Week Food Writing and Sensory Evaluation class led by Vermont Creamery and local food writer, Hannah Palmer Egan. Hannah is a Seven Days food and drink writer whose work has been nominated for a James Beard Journalism Award.

5/5/18 9:00am - 12:00pm

17th Annual Fruit Tree & Perennial Sale at Scott Farm Orchard

Come early for the best selection of quality bare root trees & potted perennials!

5/14 - 19, 18

Craft Distilling as a Profession: The Vermont Experience

Vermont is one of the leaders in the nationwide boom in microdistilling. This training brings students into direct contact with a variety of processes involved in building, operating, and working in a distillery and the distilling industry.

5/14/18 8:30am - 5/23/18 4:30pm

Fundamentals of Artisan Cheese

Fundamentals of Artisan Cheese is an intensive program for aspiring and practicing cheesemakers. Offered in partnership with the Cellars at Jasper Hill and led by world-renowned master cheesemaker and educator Ivan Larcher, this course provides experienced cheesemakers with the practical and scientific knowledge to perfect small-scale artisan cheeses.

5/20/18 10:00am - 4:00pm

The Family Cow

This class will help you navigate the new and exciting world of owning and caring for your family cow.

6/4/18 8:30am - 6/6/18 5:00pm

Farming the Woods

Any practice combining forest management and crop production is considered agroforestry, but only a few possible ventures have the knowledge, technology, and markets that support profitability on a wide range of landscapes. This course explores ventures tree saps and syrups, mushroom cultivation and silvopasture using the Sterling woodlot as an outdoor classroom for intimate discourse and hands-on activities.

7/28/18 8:30am - 11:30am

#BarnPitch2018 | How very Vermont. Business. In a barn.

Do you have a food-related business ready to scale-up or strengthen? #BarnPitch2018 is honored to be chosen for 5th year in a row to be a host site for the 5th annual FreshTracks Capital #RoadPitch. #RoadPitch sends "business bikers" on a four-day motorcycle trip around Vermont where they will hold "office hours" in select towns stopping by appointment to listen to business "pitches" from start-up or early-stage companies.

11/1 - 2, 18

8th Annual Farm to Plate Network Gathering

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.