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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.

4/11 - 6/30/17

Farmer Sign-Up for Open Farm Week

Interested in participating in Open Farm Week? Farmer sign up is open through June 30!

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.

5/30 - 6/3/17

Study “Pollinators, Beekeeping, and Products From the Hive” at Sterling College

The economic value of pollinator-dependent crops is estimated to be between $18 billion and $27 billion annually in the United States alone. The School of the New American Farmstead at Sterling College is offering the course “Pollinators, Beekeeping, and Products From the Hive” for farmers, hobbyists, and landowners with interests in pollinator conservation and beekeeping.

5/30 - 6/4/17

Class in Sustainable Foraging in the Northwoods at Sterling College

When asked, “What is a weed?” Ralph Waldo Emerson wrote, “A plant whose virtues have never been discovered.” For those interested in exploring the virtues of wild plants and other edibles of Northern Vermont The School of the New American Farmstead at Sterling College is offering the course “Sustainable Foraging in the Northwoods.”

5/30/17 9:00am - 4:00pm

3SquaresVT Spring Regional Conference

Hunger Free Vermont invites you to attend the Spring 2017 3SquaresVT Conference in your region! Receive trainings, skills, advocacy, and outreach strategies on 3SquaresVT (the state's SNAP/food stamp program), hear about policy updates from the Department for Children & Families. This conference is open to anyone who wants to learn more about 3SquaresVT and/or interacts with low-income Vermonters. Space is limited - please register by May 23rd! Register here: https://www.eventbrite.com/e/3squaresvt-regional-conferences-spring-2017-tickets-33154571215

5/31/17 9:00am - 4:00pm

3SquaresVT Regional Conference - Winooski

Hunger Free Vermont invites you to attend the Spring 2017 3SquaresVT Conference in your region! Receive trainings, skills, advocacy, and outreach strategies on 3SquaresVT (the state's SNAP/food stamp program), hear about policy updates from the Department for Children & Families. This conference is open to anyone who wants to learn more about 3SquaresVT and/or interacts with low-income Vermonters. Space is limited - please register by May 23rd! Register here: https://www.eventbrite.com/e/3squaresvt-regional-conferences-spring-2017-tickets-33154571215

6/1 - 2, 17

Entrepreneur to Table Summit: Growing your Conscious Food & Ag Business

Access the MINDS, WALLETS and NETWORKS of some of the region's leading investors and business leaders at this two-day hands-on Summit. FREE to Attend.

6/1 - 4, 17

Study “Mushrooms, Molds, and Mycorrhizae” with Tradd Cotter at Sterling College

Mushrooms are delicious and full of nutrients, but they are also surprisingly powerful tools for both ecologically-based farming and remediation and prevention of pollution. The School of the New American Farmstead at Sterling College is offering a new course in “Mushrooms, Molds, and Mycorrhizae” for those interested in exploring the cultivation and ecology of these fungi. This intensive four-day course, held from June 1-4, 2017, is designed to guide students through mushroom ecology and basic identification, farm reproduction methods and cultivation, mycoremediation, and medicinal mushrooms, extracts, and tinctures.

6/2/17 1:45pm - 3:45pm

Shelburne Farms Sun to Cheese Tour

Where does the story begin with our delicious Farmhouse Cheddar Cheese? Come and find out!

6/3/17 9:00am - 4:00pm

Strolling of the Heifers Parade and Slow Living Expo

BRATTLEBORO, VT. — The 16th annual Strolling of the Heifers Weekend, featuring a parade of flower-bedecked heifer calves led by future farmers up the historic Main Street of Brattleboro, Vermont takes place June 2, 3 and 4.

6/3/17 12:00pm - 4:00pm

Preservation Burlington Homes Tour featuring the Intervale Center

The Intervale Center is excited to be part of the larger Preservation Burlington Homes Tour, and to continue to tell our story of agricultural innovation - past, present and future. Come learn more about the fascinating agricultural history of the Intervale!

6/5 - 9, 17

Small-Scale Dairying

Running a successful, sustainable, and satisfying farmstead dairy and creamery requires knowledge and skill in the areas of animal husbandry, dairy product manufacturing, and business management. This course covers all three components in detail, providing students with the tools to effectively manage a healthy herd of dairy animals, produce and effectively market sought-after dairy products, and do so in a way that supports a balanced life for the farmer.

6/5 - 9, 17

Study “Wildcrafting: Food & Beverages From the Natural World” with Pascal Baudar at Sterling College

Wild foods are increasingly popular; chefs are incorporating wild ingredients into their restaurant meals and foraging guides are proliferating. The School of the New American Farmstead at Sterling College is once again offering the course “Wildcrafting: Food & Beverages From the Natural World” with noted author and instructor Pascal Baudar for those interested in exploring their own local landscapes as well as digging deep into innovative techniques for food preservation and “culinary alchemy.” This five-day course, held June 5–9, 2017, will have students bypassing both the grocery store and the farm as they head to the woods and other wild spaces to source the primary ingredients for a range of food and drinks. Students will explore the unique flavors of both field and forest as they make wild breads, brines, hot sauces, condiments, confections, infused salts, lightly fermented beverages, and wild beers.

6/5/17 8:30am - 6/9/17 4:30pm

Wild Mead: Traditional Fermented Honey Beverages

Make honey-based fermented beverages with techniques that have been utilized by ancient cultures since the first discovery of bubbling honey. This course will equip and inspire homestead mazers and aspiring beverage entrepreneurs to transform a staple product of the diversified farmstead—raw honey—into delicious, high-value meads and specialty non-alcoholic beverages.

6/8/17 9:00am - 4:00pm

3SquaresVT Regional Conference - Rutland

Hunger Free Vermont invites you to attend the Spring 2017 3SquaresVT Conference in your region! Receive trainings, skills, advocacy, and outreach strategies on 3SquaresVT (the state's SNAP/food stamp program), hear about policy updates from the Department for Children & Families. This conference is open to anyone who wants to learn more about 3SquaresVT and/or interacts with low-income Vermonters. Space is limited - please register by May 23rd! Register here: https://www.eventbrite.com/e/3squaresvt-regional-conferences-spring-2017-tickets-33154571215

6/12 - 16, 17

Study “The Art of Natural Cheesemaking” with David Asher at The School of the New American Farmstead

Home cheesemaking can seem daunting, and home cheesemaking without packaged, powdered cultures and synthetic rennets can seem well-nigh impossible. However, it is well within reach to make cheese that is inspired by traditional practices and based on the ecology of raw milk. The home cheesemaker can be liberated from commercial additives and empowered to cultivate their own starter cultures and growing the fungi that ripen cheeses. Author and cheesemaker David Asher will demystify the process and teach how to make natural and delicious farmhouse cheese in an upcoming course at the School of the New American Farmstead at Sterling College.

6/12/17 8:30am - 6/16/17 4:30pm

Ecological Orcharding

This five day course presents a whole system-based approach for producing delicious, nutritionally dense fruits and berries. 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.

6/14/17 8:30am - 5:00pm

Vermont Specialty Food Association Spring Annual Meeting

This year’s event has a strong line-up of speakers, including Allison Hooper of Vermont Creamery as our luncheon speaker. Attendees will also have an opportunity to hear from, and network with, a representative from Amazon and gain insight in how to successfully sell your products on the world’s largest online retailer; hear from Specialty Food Association’s new President Phil Kafarakis on the state of specialty foods at the national level, and so much more!

6/19/17 8:30am - 6/23/17 4:30pm

Holistic Livestock Husbandry

Holistic Livestock Husbandry looks at how infrastructure, feeding, handling, and management impact the health of the whole farm system in a small, diversified livestock operation. Sessions with Dr. Hubert Karreman, VMD and a master class with Dr. Temple Grandin offer the opportunity to learn from some of the most acclaimed figures in humane livestock management in an applied manner and small farm setting.

6/19/17 8:30am - 6/23/17 4:30pm

Ethical Slaughter and Butchery

This course explores ways to safely, ethically, and humanely bring our livestock from the field to the table. Over the course of five days, students will observe several on-farm slaughters of hogs, lambs, poultry and other livestock, participate in butchery of animal carcasses and a cooking demonstration, and take part in lectures and discussion of the ethical questions surrounding our choices to consume meat.

6/21 - 23, 17

Integrated Pest Management

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?

6/24 - 25, 17

Basic Welding

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

6/26/17 8:30am - 6/30/17 4:30pm

Grazing and Soil Building

It is possible to simultaneously heal landscapes, sequester carbon in our soils, create ecologically sound, humane farming systems, and feed ourselves quality food. Learn to farm resiliently and develop efficient on-farm grazing systems by mimicking natural patterns, measuring and maintaining biodiversity, and setting appropriate animal numbers for the landscape and season.

6/26/17 8:30am - 6/30/17 4:30pm

Charcuterie: Artisanal Preparation & Preservation of Meat

This five-day artisan food intensive provides students the practical and scientific knowledge needed to process, salt, cure, and ferment meats from a variety of animals at home or in a small-scale professional setting with reverence and confidence.

7/10/17 8:00am - 7/14/17 5:00pm

Artisan Breadmaking & Heritage Grains with Richard Miscovich

They say man does not live by bread alone, but if the bread is good enough, one could certainly try. Author, teacher, and baker Richard Miscovich will be sharing his burning passions for both artisan breadmaking and heritage grains at the School of the New American Farmstead.

7/10/17 8:30am - 7/14/17 4:30pm

Market Gardening Master Class: Bio-Intensive Crop Production

Learn the key features and elements that make up a successful market gardening operation—farm set-up, bio-intensive practices, management strategies for farming without tractors, and planning off fields—from acclaimed Market Gardener Jean-Martin Fortier and tour his unique and profitable farm projects located in the nearby province of Québec.

7/17/17 8:30am - 7/21/17 4:30pm

Farmstead Toolmaking

Connect to the environment through making. Learn smithing and carving to sustainably build tools that every new American farmstead needs using commonly available materials. Cultivate making confidence in this five-day intensive course, designed to inspire and support further study of blacksmithing and green woodworking.

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.

7/24/17 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.

7/31/17 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.

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

8/7/17 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.

8/14 - 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.

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 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.

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

10/23 - 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

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.