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4/3 - 11/28/17

VCIH Herbal Roots Apprenticeship Program

The Herbal Roots Apprenticeship Program is a stand-alone program for the beginning herbal student and emphasizes hands-on, embodied learning in the VCIH gardens.

5/22/17 6:30pm - 10/2/17 9:00pm

Rutland/Bennington C.R.A.F.T. – Farmer Training Program

RAFFL & NOFA-VT to host CRAFT Farm Apprentice workshops on Rutland and Bennington County farms again this year between May and October of 2017. The Collaborative Regional Alliance for Farmer Training is a national apprenticeship program that seeks to educate farm workers who are interested in becoming farmers in the future. CRAFT provides the structure for meaningful mentor relationships between committed farmers and focused apprentices by providing a diversity of on-farm educational experiences throughout the season.

7/22/17 8:00am - 7/23/17 4:00pm

Agricultural Distilling Course

Distillation is an agricultural art, and it is our mission to put this traditional skill back into the hands of small farmers and homesteaders where it belongs. That's why we're offering a two-day course this summer focusing on all aspects of farm-based distilling from seeds to spirits. Led by Kempton Randolph, founder, farmer and head distiller at Hooker Mountain Farm, this class will familiarize students with growing grains and fruits, basic spirits distillation from mashing to operating a still to product formulation, essential oil distillation, as well as how distillation functions as an integral part of the small farm or homestead agri-system.

7/22/17 8:30am - 1:00pm

2017 Breakfast on the Farm - Blue Spruce Farm

Vermont’s Breakfast on the Farm comes to Blue Spruce Farm Saturday July 22nd in Bridport. This free, public event includes a Vermont-style pancake breakfast featuring local products, self-guided tours of the farm including 15 educational stations, and a peek into the life and business of dairy farming in Vermont. Media are invited to see first-hand how the farm cares for their cows, their community, employees and the environment. And, even get the chance to see a calf being born!

7/24/17 8:30am - 8/4/17 4:30pm

Small Batch Brewing

Learn the art and science of brewing from acclaimed brewmasters and get insider access to some of the most exciting craft breweries in the country. Fundamental microbiological concepts, critical safety and legal considerations, and key brewery-focused business development and marketing lessons will be taught. Theory will be balanced with hands-on practice as we apply new knowledge to produce a small-batch beer from scratch using products from the Vermont landscape.

7/26/17 3:00pm - 6:00pm

Farm Smarter Not Harder- Production Efficiency for Onion & Potato Crops

Learn about the work that NOFA-VT is doing on cost of production for vegetable growers. We'll tour Hurricane Flats with consultant Mimi Arnstein and have a discussion sharing ideas on how to optimize production of these crops efficiently and what factors have the biggest impact on your return on investment. We will also discuss step by step methods for determining cost of production for any crop, allowing growers to focus on their most lucrative crops and make improvements to increase profitability.

7/26/17 5:30pm - 7:30pm

Pizza Social at Stone Hollow Farm

Join NOFA-VT for farm-fresh pizza and a celebration of Stone Hollow Farm! Come and enjoy dinner baked in NOFA-VT's wood-fired pizza oven, followed by a farm tour.

7/27/17 5:30pm - 7/28/17 8:00am

Summervale with Jeremiah McLane Trio/ Young Traditions Showcase

Summervale is the Intervale Center’s celebration of farms, local food, family, and friends! A percentage of proceeds benefit the Intervale Center’s work.

7/29 - 30, 17

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

7/31/17 8:30am - 8/4/17 4:30pm

Wholesome Pastry: Whole Grain Pies, Tarts, and Treats

Wholesome pastry? Why, yes! Practice baking savory and sweet pies, tarts, and other pastries incorporating a healthy dose of whole grain and fresh-milled flours to make more nourishing treats. Learn to satisfy both family members who are skeptical about sneaking something healthful into their dessert and customers who avoid highly-processed flours. Bakers will also learn how to source sustainably produced grains.

7/31/17 10:00am - 2:00pm

Organic Dairy Transition- Developing a Grazing System

In this workshop, we will tour the pastures of Molly Brook Farm, a transitioning dairy, with grazing consultant Sarah Flack and UVM Agronomist Dr. Heather Darby; discussing the organic transition process and challenges that have arisen and how they developed a grazing system through new seeding of corn fields.

8/2/17 5:30pm - 7:30pm

3rd Annual Farmer Olympics & Pizza Social

Farmers and farm crews! Use those agricultural talents to go for the gold at this mid-season extravaganza competition. Individual farm teams will show off their finely-honed skills in events ranging from physical to cerebral to plain ridiculous.

8/3/17 5:30pm - 8:00pm

Summervale with Mister Chris

Summervale is the Intervale Center’s celebration of farms, local food, family, and friends! A percentage of proceeds benefit the Intervale Center’s work.

8/4/17

Sensory Evaluation of Cheese

One of the main factors driving consumer choice is the sensory quality of the final product. This one-day training will provide you with the fundamental tools to control and define the sensory quality of cheese, offering basic sensory training to describe and record the sensory characteristics of your cheese, as well as resourceful information and quality control systems to prevent defects in cheese.

8/6/17 8:00am - 4:00pm

10th Annual Tour de Farms

This is THE biking farm tour event of the year! Save $25 by pre-registering by June 30th at https://www.bikereg.com/tourdefarms

8/6/17 9:00am - 12:00pm

Blueberry Sunday at Knoll Farm

On Blueberry Sunday each year, we serve up warm cinnamon buns from our outdoor bread oven, free to anyone who comes to pick berries in our one-acre orchard.

8/7 - 11, 17

Child Nutrition Summer Institute

Vermont Child Nutrition Programs is pleased to invite you to Summer Institute 2017! This year we are offering over 50 half-day, full-day and multi-day classes! You may register for just one class, a whole day, or multiple days. Topics include farm-to-school, farm-to-preschool, food safety, scratch cooking, school wellness policies and school meals program viability.

8/7/17 8:30am - 8/11/17 4:30pm

Social Permaculture

This five-day Social Permaculture intensive uses permaculture ethics (earth care, people care, fair share), principles, and design language both as a lens to critically explore problems and a creative tool to generate resilient solutions. Students will emerge better equipped to hold transformative spaces, foster resilient, equitable communities, provide generative leadership, and catalyze long-term social change.

8/7/17 8:30am - 8/11/17 4:30pm

New Pastoralism & Innovative Entrepreneurship

Pastoralism prevails! This activated five-day intensive guides students through the process of envisioning and designing regenerative land-based, animal-integrated, and community-centered enterprises. Learn how to move from concept to reality, actualize creative collaborations, and make ancient arts both relevant and profitable in a rapidly changing modern world.

8/7/17 3:00pm - 6:00pm

Produce Safety: Best Practices from Field to Consumer

With the passing of FSMA (Food Safety Modernization Act) there has been concern from growers about compliance, regulations and if they qualify. This workshop is focused towards small to medium size growers and will demystify FSMA, focusing on produce safety planning. We will tour through the Foggy Meadow Farm's SOPs (Standard Operating Procedures) for practices from field to packing area bringing their CAPS (Community Accreditation for Produce Safety) plan to life.

8/9/17 3:00pm - 6:00pm

Farm Smarter Not Harder- Harvest Efficiency for Carrot & Beet Crops

Learn about the work that NOFA-VT is doing on cost of production for vegetable growers. While this workshop will focus on harvest efficiency of carrot and beet crops, we will also discuss step by step methods for determining cost of production for any crop, so growers can focus on their most lucrative crops and make improvements to increase profitability. We’ll tour Jericho Settlers Farm with consultant Richard Wiswall, taking a look at the equipment they use and how they maximize efficiency harvesting these root crops.

8/10/17 5:30pm - 7:30pm

Pizza Social at Wild Carrot Farm

Join NOFA-VT for farm-fresh pizza and a celebration of Wild Carrot Farm! Come and enjoy dinner baked in NOFA-VT's wood-fired pizza oven, followed by a farm tour.

8/10/17 5:30pm - 8:00pm

Summervale with The High Breaks

Summervale is the Intervale Center’s celebration of farms, local food, family, and friends! A percentage of proceeds benefit the Intervale Center’s work.

8/10/17 5:30pm - 7:00pm

Savoring the Culture, Heritage & Flavor of America’s Preserved Meat w. J. Roberts & J. McCarthy

Cured meats are having their well-deserved renaissance! Jeff Roberts, author of the newly published Salted and Cured: Savoring the Culture, Heritage and Flavors of America’s Preserved Meats, is collaborating with Farm Executive Chef Jim McCarthy to create a sensory-led evening exploring the history of meat preservation methods.

8/11/17

Welding for Artists

Welding for Artists: Get dirty, make noise, and play with fire - all the things you were told not to do! Join an intensive, one-week, hands-on course covering MIG, TIG, Oxy-fuel, and forge welding at Vermont Technical College.

8/13/17 9:00am - 12:00pm

Blueberry Sunday at Knoll Farm

On Blueberry Sunday each year, we serve up warm cinnamon buns from our outdoor bread oven, free to anyone who comes to pick berries in our one-acre orchard.

8/14 - 20, 17

Vermont Open Farm Week 2017

Do you love local food and farms? Want to get to know your farmer better -- and to get a behind-the-scenes look into Vermont's vibrant working agricultural landscape? Mark your calendar for Vermont Open Farm Week: August 14-20, 2017 taking place at farms across Vermont!

8/14/17 8:30am - 8/19/17 4:30am

The Art of Fermentation

Connect with traditional foodways across a range of cultures and experience the transformative, health-giving power of beneficial microbes. Learn processes for safely and confidently fermenting an array of vegetable, dairy, and grain products from world-renowned fermentation revivalist Sandor Katz.

8/17/17 5:30pm - 7:30pm

Pizza Social at Health Hero Farm

Join NOFA-VT for farm-fresh pizza and a celebration of Health Hero Farm! Come and enjoy dinner baked in NOFA-VT's wood-fired pizza oven, followed by a farm tour.

8/17/17 5:30pm - 8:00pm

Summervale with The Brett Hughes and His Honky Tonk Crowd

Summervale is the Intervale Center’s celebration of farms, local food, family, and friends! A percentage of proceeds benefit the Intervale Center’s work.

8/19/17 6:30pm - 8:30pm

Farm to Fork Dinner at Hartshorn Organic Farm

Farm to table dinners are like a religion to us here in Vermont, so we felt like it was time for Hartshorn Farm to do our part and share some culinary and farm magic with you. We are now in our second season of farm to table dinners. Do you want a truly local, fresh picked, delicious organic meal on an authentic Vermont farm in our post and beam farm stand? How about narration from farmers, Dave Hartshorn & Amy Todisco, who will inspire, surprise, educate and entertain you?

8/20/17 9:00am - 12:00pm

Blueberry Sunday at Knoll Farm

On Blueberry Sunday each year, we serve up warm cinnamon buns from our outdoor bread oven, free to anyone who comes to pick berries in our one-acre orchard.

8/23/17 3:00pm - 6:00pm

Produce Safety: Best Practices from Field to Consumer

With the passing of FSMA (Food Safety Modernization Act) there has been concern from growers about compliance, regulations and if they qualify. This workshop is focused towards small to medium size growers and will demystify FSMA, focusing on produce safety planning. We will tour through the Root 5 Farm's SOPs (Standard Operating Procedures) for practices from field to packing area bringing their CAPS (Community Accreditation for Produce Safety) plan to life.

8/24/17 5:30pm - 7:30pm

Pizza Social at Sunrise Farm

Join NOFA-VT for farm-fresh pizza and a celebration of Sunrise Farm! Come and enjoy dinner baked in NOFA-VT's wood-fired pizza oven, followed by a farm tour.

8/24/17 5:30pm - 8:00pm

Summervale with Steady Betty

Summervale is the Intervale Center’s celebration of farms, local food, family, and friends! A percentage of proceeds benefit the Intervale Center’s work.

8/25/17 10:30am - 1:30pm

Soil Health for Profitability & Resilience

Drawing on local expertise and NRCS soil health evaluation tools, this field day will provide local farmers, landowners and service providers information on soil health with a focus on soil organic matter and its effects on climate resiliency and profitability.

8/26/17 9:00am - 3:00pm

Permaculture Design for Your Yard, Homestead & Farm

Join Keith Morris of Prospect Rock Permaculture for a hands-on exploration of whole-system ecological design. In this workshop, Keith will provide a design process that you can apply to your own site regardless of size that includes the importance of perennial tree crops and climate resilience. To see a variety of design scale, we’ll begin at Prospect Rock Permaculture's downtown homestead and apothecary, and then travel down the street to Willow Crossing Farm- Vermont's longest running permaculture research and education site.

8/30/17 10:00am - 2:00pm

Pasture Management- Recovery After a Drought

Join grazing consultant Sarah Flack and UVM Agronomist Dr. Heather Darby as we tour the fields of Beidler Family Farm, an organic dairy, and take a look at the Beidler’s irrigation system, their seed trials of corn, spelt and summer annuals and discuss general grass-fed pasture management and the adaptations they’ve had to make with drought.

8/31/17 5:30pm - 8:00pm

Somerville with Barika

Summervale is the Intervale Center’s celebration of farms, local food, family, and friends! A percentage of proceeds benefit the Intervale Center’s work.

8/31/17 5:30pm - 7:30pm

Pizza Social at Blackwell Roots Farm

Join NOFA-VT for farm-fresh pizza and a celebration of Blackwell Roots Farm! Come and enjoy dinner baked in NOFA-VT's wood-fired pizza oven, followed by a farm tour.

9/1/17 8:30am - 9/2/17 4:30pm

Harvest Preservation Workshop: Preserving Your Fruit

Learn how freeze, can, and dry fruits, as well as make jams and jelly, pie fillings, and fruit leathers to make the summer’s sweetness last all year long.

9/3/17 8:30am - 9/4/17 4:30pm

Harvest Preservation Workshop: Tomatoes in January

Learn how to can tomatoes in a boiling water bath and pressure canner to make kitchen-ready purées, sauces, and salsas. Freezing and drying tomatoes will be included.

9/8/17 8:30am - 9/9/17 4:30pm

Harvest Preservation Workshop: No Fear Pressure Canning

Pressure canning is needed to preserve low-acid vegetables, meats, broths, and tomato-based sauces with meats and other vegetables. This class will cover everything you need to know about canning foods safely in a pressure canner.

9/10/17

Welding for Women

Welding for Women: It's not just a guy's world - the iron workers' union just announced an eight-month maternity leave for women workers! Come to VTC for a two-day, introductory, hands-on welding course for women only.

9/10/17 8:30am - 9/11/17 4:30pm

Harvest Preservation Workshop: In a Pickle

Preserve a taste of summer in old-fashioned vinegar-brined fermented pickles and krauts. Learn how to preserve them in a boiling water bath and steam canner. Freezer pickles, quick Japanese pickles, and other globe-trotting pickled delights will also be covered.

9/12/17 10:00am - 2:00pm

Organic Dairy Forage Management- Corn Silage & Weed Control

Join farmer Peter Miller, grazing consultant Sarah Flack and UVM Agronomist Dr. Heather Darby as we discuss the installation of their irrigation system, their organic corn silage production, as well as other forages they grow, and how the Millers are using flame weeding tools for weed control.

9/13/17 5:00pm - 7:00pm

Pizza Social at Mighty Food Farm

Join NOFA-VT for farm-fresh pizza and a celebration of Mighty Food Farm and their new home! Come and enjoy dinner baked in NOFA-VT's wood-fired pizza oven, followed by a farm tour.

9/15/17 8:00am - 4:00pm

When Governments Cooperate - State Government Municipal Day

This full-day event offers municipal officials workshops, technical assistance and the opportunity to engage with State staff with our municipal colleagues from across Vermont.

9/19 - 20, 17

Growing, Processing and Baking with Grains

Experience Vermont’s small, cooperatively operated local grain operations. Learn about the grain industry and the nutrition of grain. Participants will understand the nutritional components and science of grains and baking, and they will have the chance to bake with locally grown, freshly-milled grains at King Arthur Flour’s Baking School: http://www.kingarthurflour.com/baking-school. Stay on a working dairy in quaint Norwich, VT, Norwich Farm Creamery: https://www.facebook.com/Norwichfarmcreamery/

9/22/17 8:00am - 3:00pm

When Governments Cooperate - State Government Municipal Day

This full-day event offers workshops, technical assistance and the opportunity to engage with State staff and municipal colleagues from across Vermont. Each year we offer a mix of old and new workshops. If you've attended before, you'll have the option of taking a workshop you missed - or trying a new one. State Government Municipal Day is brought to you by the Agency of Natural Resources in collaboration with the Agency of Transportation and the Agency of Commerce and Community Development.

9/23/17 10:00am - 9/24/17 5:00pm

Vermont Woodworking & Forest Festival

Celebrating Vermont's woodworking artisan heritage with farm, forest, furniture and fine woodworking. Explore the farm and forest, and buy made in Vermont wood products.

9/23/17 11:00am - 3:00pm

Pizza Social & Hoe Down with Farmer Veteran Coalition of Vermont at Wild Roots Farm

Join NOFA-VT and the Farmer Veteran Coalition of Vermont for farm-fresh pizza and a hoe down in celebration of Wild Roots Farm! Come and enjoy lunch baked in NOFA-VT's wood-fired pizza oven & live music from 12-2pm, followed by a farm tour.

9/27/17

Yogurt, Fermentation and Baking

Experience Vermont’s Small, Family Operated Dairy Farms. Learn about the dairy culture, the economics of dairy and the science behind running a dairy operation. Stay on a working dairy in quaint Norwich, VT, Norwich Farm Creamery: https://www.facebook.com/Norwichfarmcreamery/. Spend a day at King Arthur Flour baking with yogurt, learning about fermentation and their baking facility: http://www.kingarthurflour.com/baking-school

10/5/17

Vermont Compost Operator Certification Training

Compost Technical Services is excited to announce it will be hosting the 2017 Vermont Compost Operator Certification Training, presented by the VT Agency of Natural Resources (ANR). Through this workshop, participants will receive a Compost Operator Certificate, which meets the requirements of ANR for small, medium and large compost facility site operators. Current or future compost site operators will be certified to manage composting facilities handling food scraps or mortalities in Vermont.

10/9 - 13, 17

Essential Principles of Cheesemaking

This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive, participants will learn the fundamentals of cheese making, quality control practices, and useful considerations in starting a small-scale cheese making business

10/14 - 15, 17

Introduction to Hard Cider Making

Hard Cider is the fastest growing segment of the alcohol beverage industry, but it has a long and storied history in the U.S. and abroad. In this course, we will examine the tradition, science, and craft of hard cider making at The Woodchuck Cidery in Middlebury, Vermont.

10/14/17

Sensory Evaluation of Cheese

One of the main factors driving consumer choice is the sensory quality of the final product. This one-day training will provide you with the fundamental tools to control and define the sensory quality of cheese, offering basic sensory training to describe and record the sensory characteristics of your cheese, as well as resourceful information and quality control systems to prevent defects in cheese

10/21 - 11/21/17

Maple Installations

Update your sap-collecting system and maximize your sugar-bush production

10/23 - 27, 17

Meat Cutting: Butchering Basics

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

10/25 - 27, 17

Maple Equipment Selection & Maintenance

What equipment is best for you and your maple operation? Are you upgrading? As the maple industry evolves and changes, there are numerous equipment decisions to make.

11/6 - 8, 17

Maple System Operations

Maple operations are complex system to understand, maintain, trouble shoot and repair. This training focuses on boiling, reverse osmosis operation, filtration and packaging systems.

11/8 - 9, 17

Sausage and Smoking (Fall)

This training will cover the two primary methods of producing meat value-added products: sausage making and smoking.

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.

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?

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.