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1/9/18 9:00am - 1/18/18 1:00pm

QuickBooks Boot Camp with Intuit Certified User option

Lyndon’s QuickBooks Boot Camp is an intensive 16 hour training with a Master Instructor to teach you the fundamentals of Intuit’s QuickBooks. Certification option also available at Vermont's ONLY public Certiport testing center. Instruction on Tuesdays and Thursdays from January 9 – January 18, 2018 (1/9, 1/11, 1/16, 1/18) from 9 a.m. to 1 p.m. Register by January 7, 2018 at www.LyndonState.edu/Professional

1/15 - 19, 18

The Art of Natural Cheesemaking

“The Art of Natural Cheesemaking” offers a well-rounded understanding of the opportunities available to safely and deliciously create value-added dairy products ecologically and without reliance on manufactured cultures. We will prepare many styles of cheese and study the stages of their evolution, gaining insight into how an array of cheeses can evolve from the very same milk, with the same culture, and the same rennet.

1/17 - 4/25/18

2018 UVM Extension Master Gardener Course

UVM faculty & green industry experts teach a diverse range of horticultural topics to help you create healthy, sustainable home landscapes & grow your own food. Offered statewide, non-credit.

1/19/18 8:00am - 1/20/18 5:00pm

Vermont Grazing & Livestock Conference to Focus on “Feeding the Northeast

The event takes place in a time where farmers and communities are considering how to address the complex issues they face – farm viability, environmental degradation, personal and community health, and ethical issues like the treatment of animals. All of these are part of the larger discussion around livestock farming, and are topics that attendees will be invited to engage in.

1/22 - 31, 18

The Fundamentals of Artisan Cheese

Fundamentals of Artisan Cheese is an intensive nine-day 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 students with the practical and scientific knowledge needed to create exquisite small-scale artisan cheese.

1/23/18 8:30am - 3:00pm

Vermont Nutrient Recovery and Digester Summit

Farmers, food waste producers, digester vendors and others – Join us to develop projects and partnerships!

1/24/18 9:30am - 12:00pm

USDA State Technical Committee Meeting

The next State Technical Committee meeting is January 24, 2018, in the VT NRCS State Office in Colchester. Agenda items should be submitted by January 17, 2018 to amy.overstreet@vt.usda.gov.

1/26/18

Meat Cutting:Butchering Basics (winter)

This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration.

1/26/18 4:30pm - 9:00pm

In Good Taste

An annual celebration of local food and beverages from Northwest Vermont producers. Come enjoy this tasting and sipping event with your friends and family.

1/30 - 2/1/18

Vermont Farm Show

Buy a tractor! Find a career! Enter a contest! Learn about everything that touches agriculture!!

2/2/18 8:30am - 2/3/18 5:30pm

The Market Gardener 2.0

In this seminar Jean Martin will show you the many tools to his success including both physical techniques and management practices that enliven his agro-ecological approach to market gardening. We welcome a small number of attendees back for a half day on Saturday for an intimate, in-depth round-table focused on finding your niche markets, maximizing profits and budgeting for success.

2/6/18

Brewery Day

Learn how to navigate state regulations and improve the environmental sustainability of your brewery.

2/12/18

Sustainable Dairy Products: Northeast Summit

Earn more green by being green

2/20 - 21, 18

Integrated Pest Management Certificate

Do you face persistent challenges in your greenhouse with powdery mildew? Thrips? Aphids? Root pathogens? Are you interested in using biological control but unsure how to integrate materials into your existing routine? Are you already using biologicals but unsure how to measure their effectiveness?

2/20 - 21, 18

Integrated Pest Management Certificate

Do you face persistent challenges in your greenhouse with powdery mildew? Thrips? Aphids? Root pathogens? Are you interested in using biological control but unsure how to integrate materials into your existing routine? Are you already using biologicals but unsure how to measure their effectiveness?

2/21/18 12:00am - 11:30pm

Water Quality & Dairy Improvement Grant application deadline

The Vermont Farm & Forest Viability Program, a program of the Vermont Housing & Conservation Board, has grant funds available for on-farm capital improvement projects. Eligible farmers can apply for Water Quality Grants or Dairy Improvement Grants, both of which allow up to $40,000 in funding.

2/24 - 25, 18

Basic Welding

At the end of this training you will have the skills to fix equipment around the farm, house or business.

3/14 - 16, 18

Yogurt Production

This three-day training is a practical, comprehensive, and technical guide to yogurt production and the principles governing the fermentation of milk to make yogurt.

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.

4/5 - 7, 18

Diesel and Gas Engine Mechanics

Learn about Engines and Fix your Own!!

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.

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.

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.

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.