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4/24/18 5:00pm - 7/2/18 5:00pm
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Farmers: Open Farm Week is a great way to engage with customers and your community. At this point, we want to make sure that you have the week on your calendars so you can start planning. Remember, you can choose any day during the week to host an event, or have events on multiple days. Registration for farm participation is open now on the new DigInVT.com and will run until July 2nd - note that the deadline to request scholarships and TA is May 15th.
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5/14/18 8:30am - 5/23/18 4:30pm
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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.
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5/23/18 9:30am - 12:00pm
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NRCS will host the USDA State Tech Committee Meeting on May 23
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5/24 - 26, 18
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Investigate topics of food waste and food insecurity while learning how to craft creative dishes from wildcrafted and gleaned foods. Food activist and culinary maven, Ren Weiner joins ethnobotanist Laura Beebe to lead this eye opening adventure into the world of forgotten foods from the field, farm, and forest.
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5/24/18 10:00am - 12:30pm
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This 3SquaresVT training is for anyone who wants to learn more about 3SquaresVT (known nationally as SNAP/food stamps), how it works in Vermont, how it supports VT farmers and grocers, and how to help people who might be eligible learn about the program. You do not have to work directly with low-income Vermonters or do application assistance to benefit from this training. It's a great opportunity to learn more about our largest nutrition assistance program! Learn more and register at Hunger Free Vermont's website: https://www.hungerfreevt.org/adult-nutrition/.
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5/24/18 5:00pm - 7:00pm
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Participants will help gather and process some of the herbs into classic tonic recipes traditionally featured in the spring.
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5/26/18 5:00pm - 8:00pm
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Are you a home-grown kitchen whiz who can own the room with your fish chowder recipe? Are you an up-and-coming chef wanting to prove your merit on the scene? Does your restaurant have a hot new spin on fish chowder? Prove it at the 3rd annual Fish Chowder Championship. You might even win a $50-$500 cash prize! The competition is Saturday, May 26, at River Walk Park in Winooski. *All fish must be from Vermont waters—no exceptions. All other ingredients will be judged with preference given to locally sourced (VT-grown and raised) ingredients.*
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5/29/18 9:30am - 12:00pm
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This 3SquaresVT training is for anyone who wants to learn more about 3SquaresVT (known nationally as SNAP/food stamps), how it works in Vermont, how it supports VT farmers and grocers, and how to help people who might be eligible learn about the program. You do not have to work directly with low-income Vermonters or do application assistance to benefit from this training. It's a great opportunity to learn more about our largest nutrition assistance program! Learn more and register at Hunger Free Vermont's website: https://www.hungerfreevt.org/adult-nutrition/.
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5/30/18 10:00am - 3:00pm
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Scott Farm is not only home to 125+ varieties of heirloom apples, but to Naulakha, former home of Nobel Prize winning author Rudyard Kipling, one of 4 authentically-restored historic rentals surround the farm. Take a guided tour of Kipling's home and see the 100 yard rhododendron tunnel in bloom!
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5/30/18 1:00pm - 3:30pm
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This 3SquaresVT training is for anyone who wants to learn more about 3SquaresVT (known nationally as SNAP/food stamps), how it works in Vermont, how it supports VT farmers and grocers, and how to help people who might be eligible learn about the program. You do not have to work directly with low-income Vermonters or do application assistance to benefit from this training. It's a great opportunity to learn more about our largest nutrition assistance program! Learn more and register at Hunger Free Vermont's website: https://www.hungerfreevt.org/adult-nutrition/.
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5/31 - 6/1/18
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The Future of Farm & Food Entrepreneurship
Thursday, May 31st – Friday, June 1st, 2018
Downtown, Brattleboro, Vermont
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5/31/18 1:00pm
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This 3SquaresVT training is for anyone who wants to learn more about 3SquaresVT (known nationally as SNAP/food stamps), how it works in Vermont, how it supports VT farmers and grocers, and how to help people who might be eligible learn about the program. You do not have to work directly with low-income Vermonters or do application assistance to benefit from this training. It's a great opportunity to learn more about our largest nutrition assistance program! Learn more and register at Hunger Free Vermont's website: https://www.hungerfreevt.org/adult-nutrition/.
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6/1 - 2, 18
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Come learn the core principles of traditional diets and explore how lifestyle and the environment in which you live impacts health.
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6/1/18 8:30am - 5:30pm
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Calling all women entrepreneurs … Join us for a one day seminar hosted by some of Vermont’s most well-poised women in business.
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6/1/18 5:00pm - 6/4/18 4:00pm
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A weekend of fun and education for the whole family, built around the world-famous, agriculturally-themed Strolling of the Heifers Parade. Come down to Brattleboro’s historic Main Street on Saturday, June 2!
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6/1/18 6:00pm - 7:30pm
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Interested in learning how identify wild edibles? Join Chef Richard Witting of Firefly Catering to identify and harvest wild edibles in the fields and forests on and near Shelburne Farms.
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6/2/18 10:00am - 11:30am
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Back by popular demand, our Farm to Medicine Cabinet Plant Walk Series returns to the Farm this summer!
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6/4/18 8:30am - 6/6/18 5:00pm
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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.
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6/6/18
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Good photography is more important that ever before in our marketing and social media. Strong images build trust and increase the emotional connection between you and your customers. We all have the tools to take and share pictures anywhere we carry a phone now, but there are times when it makes sense to work with someone with experience, the proper equipment, and the foresight to prepare for any scenario.
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6/7 - 10, 18
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Mushroom Mountain’s Tradd Cotter leads an exclusive four-day immersion course that dives into mushroom ecology and basic identification, farm reproduction methods and cultivation, mycoremediation, and medicinal mushrooms, extracts, and tinctures.
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6/7/18 8:30am - 5:00pm
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Don't Miss a Bite of this educational and networking event!
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6/7/18 1:00pm
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This 3SquaresVT training is for anyone who wants to learn more about 3SquaresVT (known nationally as SNAP/food stamps), how it works in Vermont, how it supports VT farmers and grocers, and how to help people who might be eligible learn about the program. You do not have to work directly with low-income Vermonters or do application assistance to benefit from this training. It's a great opportunity to learn more about our largest nutrition assistance program! Learn more and register at Hunger Free Vermont's website: https://www.hungerfreevt.org/adult-nutrition/.
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6/7/18 6:00pm - 8:00pm
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Back by popular demand, our Farm to Medicine Cabinet Plant Walk Series returns to Shelburne Farms this summer!
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6/11 - 15, 18
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Begin your journey in cheesemaking by learning traditional techniques of making natural cheeses in the home kitchen or on the farmstead. The five day immersive class is designed to introduce participants to the art and science of the ancient craft of cheesemaking using a healthy balance of presentations and hands-on cheesemakes.
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6/13/18 6:00pm - 7:30pm
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Slow Money founder Woody Tasch is coming to the Coach Barn at Shelburne Farms to present his new book: SOIL: Notes Towards the Theory and Practice of Nurture Capital.
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6/13/18 6:00pm - 7:30pm
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Come to Shelburne Farms hear directly from Slow Money founder Woody Tasch about his new book, SOIL: Notes Towards the Theory and Practice of Nurture Capital.
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6/16/18 10:00am - 12:00pm
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Learn how to sustainably harvest nettles and then process them into a nutrient dense nettle pesto to take home.
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6/18 - 22, 18
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This five-day course provides students with the practical and scientific knowledge needed to create artisanal meat products at home or in a small-scale professional setting. Students will learn the fundamentals of processing, salting, fermenting, and curing pork.
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6/21/18 10:00am - 11:30am
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Back by popular demand, our Farm to Medicine Cabinet Plant Walk Series returns to Shelburne Farms this summer!
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6/23/18
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Want to know where your food comes from? This summer, you can go straight to the source. Vermont's Breakfast on the Farm will be at the Gervais Family Farm in Enosburg Falls on Saturday, June 23rd, 8:00 to 1:00.
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6/27 - 29, 18
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3 Days! Craft gluten free treats for your friends, family and/or customers at the farmers market. Successful gluten-free recipes require more than just new ingredients, they also require thinking differently about baking. Olga Bravo leads this passionate class to teach you how to think differently about baking using both alternative ingredients and techniques.
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6/28 - 30, 18
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This three day immersive course presents a whole system-based approach for producing delicious, nutritionally dense fruit. Students will learn to select varieties; cultivate a thriving, diverse, productive landscape; create habitat for pollinators and beneficial insects; make and use natural sprays to boost plant immune response; and garden fungally. We will also explore value added products and market opportunities.
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6/28/18 6:00pm - 8:00pm
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Back by popular demand, our Farm to Medicine Cabinet Plant Walk Series returns to Shelburne Farms this summer!
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7/16 - 20, 18
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Take your livestock skills to the next level and learn how to safely and humanely bring your livestock from the field to the table. Over the course of five days, students will observe the on-farm slaughter of a hog, a lamb and poultry.
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7/16 - 20, 18
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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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7/24 - 26, 18
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3 Days! Expand your knowledge of market gardening with permaculture design. Zach Loeks will teach you the basic principles of permaculture design straight through to market garden profitability using his system of guild enterprise production.
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7/28/18
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Want to know where your food comes from? This summer, you can go straight to the source. Vermont's Breakfast on the Farm will be at Kayhart Brothers Dairy Farm in West Addison on Saturday, July 28th, 8:00 to 1:00.
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7/28/18 8:30am - 11:30am
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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.
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8/1 - 3, 18
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Three days of exploring the microbial world of fermented foods!
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8/11/18 10:00am - 1:00pm
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Make rustic peach and plum galettes at Scott Farm where the fruit is grown!
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8/13 - 17, 18
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Flour, water, salt, and wild yeast—combined with time, handwork, and the heat of an oven—become a delicious form of sustenance that has marked its place in history throughout the ages. Join us to practice the art of breadmaking and learn various techniques to bake numerous styles of bread with a variety of flours from regional grain growers. Discover the gifts of fresh milled flours and heritage grains along the way.
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9/6 - 7, 18
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This training will cover the two primary methods of producing meat value-added products: sausage making and smoking.
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11/1 - 2, 18
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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.
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11/5 - 9, 18
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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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11/13 - 14, 18
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This training will cover the two primary methods of producing meat value-added products: sausage making and smoking.
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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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