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1/17/19 6:00pm - 5/10/19 7:00pm
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Learn to create a healthy, sustainable home landscape & grow your own food! Become a volunteer and teach others environmentally friendly, research-based practices. Course offered online, statewide, non-credit.
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1/21 - 25, 19
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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.
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1/28/19 10:00am - 4:00pm
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The VFN Annual Meeting is a chance to connect with farmers, food producers, distributors, chefs, and other culinary professionals. It combines panel discussions and plenty of informal networking opportunities, plus a chance to shape VFN's work for the upcoming year. You do not have to be a VFN Partner Member to attend. Tickets are $15 for members, $25 for non-members, with student discounts available.
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1/29 - 31, 19
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The Vermont Farm Show has been going strong since 1931 (with a couple years hiatus due to World War II), and we’ve traveled from Memorial Auditorium in Burlington to the Civic Auditorium in Barre to our current home in Essex Junction. Whether you are a first time visitor or have been coming for years, we are so happy to share the future of agriculture with you!
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1/30/19 4:00pm - 7:00pm
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The Winter Buy Local Market begins at 4:00 p.m. and provides Vermont producers the opportunity to engage with customers through local food sales, sampling, and conversation. It also offers customers a unique opportunity to learn about new products and purchase goods from around the state. At the market you’ll find over 50 farmers and producers of local cheese, meat, fruits and vegetables, milk, maple syrup, honey, jams, culinary oils, wine, beer, spirits, wool, jewelry, candles and other handmade crafts as well as ready-to-eat prepared foods such as bacon hot dogs and ice cream cones—the best products Vermont has to offer all under one roof.
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1/31/19 1:00pm
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Please join us for a community-wide celebration for the Community Kitchen Academy Barre 15th Graduation Ceremony Thursday, January 31 at 1 p.m. in Barre at the Old Labor Hall (Across from Capstone), 64 Granite Street.
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2/1/19 4:30pm - 6:30pm
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Sample culinary delights, sweets, wines, brews and spirits in a local taste-and-sip event that shines a spotlight on Northwest Vermont's farmers, food artisans, manufacturers, growers and producers.
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2/3/19 4:00pm - 2/9/19 2:00pm
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Looking for pasture-based livestock farmers serious about the profitability of their business. Are you ready to look at your livestock business with a fresh perspective, challenge some things you currently do and have the time to explore need ideas? If so, we are bringing the leading livestock profitability business school to Burlington, Vermont.
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2/10/19 5:30pm - 8:00pm
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For one special evening on Sunday, February 10, gather with us at The Great Northern for a grazing-style dinner (many small, passed plates and bites) to celebrate local food and benefit Jr Iron Chef VT!
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2/16 - 18, 19
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The NOFA Vermont Winter Conference is a highlight of the winter for farmers, gardeners, homesteaders and enthusiastic eaters. Please join us—and 1,200 of your fellow organic food enthusiasts —for three days of learning, inspiration, good food, great conversation, and community building.
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2/27/19 6:00pm - 8:30pm
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Join Green Mountain Farm-to-School for a celebration of local food and drink at the 11th Annual Taste of the Kingdom. The night will include small plates from some of the regions best producers, farmers, and chefs along with drinks from local brewers and distillers, live music, a silent auction and raffle. Tickets on sale now.
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4/7/19 11:00am - 3:00pm
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Taste the local flavor at Flavors of the Valley! Enjoy fresh produce, artisan bread, award-winning cheeses, hand-crafted sweets, and more from 50 vendors. http://vitalcommunities.org/flavors
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5/20 - 6/7/19
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"Highly relevant to professionals as well as nonprofessionals. You somehow managed to change my perspective on leadership, the food system, and activism, all in one course."
- Sylvia G., 2018
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