The 10th anniversary series of Food Literacy for All  kicks off on January 13, with guest speakers starting on Jan. 20.  Food Literacy for All is a community-academic partnership course at the University of Michigan.

From January to April, Food Literacy for All features dynamic sessions each Tuesday evening (6:30-7:50 pm ET) that address the challenges and opportunities of diverse food systems.

Berkshire Agricultural Ventures is excited to invite you to a free virtual workshop designed to help farmers and market managers boost sales, strengthen customer engagement, and make the most of their market presence. Presenter Zoe Richardson, Creative Director at Good Roots, will walk participants through the essential marketing assets every farmers market booth should have.

Join UVM Extension for a presentation on the French model for raising dairy goat bucklings. Daryll Breau, UVM Extension Goat Dairy Specialist and owner of Ayers Brook Goat Dairy, will share information and photos from her recent trip to France, where dairy bucklings are raised for meat in dedicated facilities. The presentation will be followed by Q&A and a discussion of how aspects of this model might be applied in Vermont and the Northeast.  

Have opinions about how government money should be spent?
Have opinions about which NRCS conservation practices should be funded?

Join Addison county farmers, landowners, technical service providers, and other residents to contribute public comment and feedback on which conservation practices to prioritize. 

This panel discussion will bring together chefs, culinary directors, and regional producers to share stories, strategies, and challenges of Bon Appétit’s local sourcing program in the Northeast. They'll highlight partners that help them source specific local products, such as dairy from High Lawn Farm and seafood from Red’s Best; as well as regional partners that help them increase access to minority- and women-owned businesses. Attendees will walk away with actionable insights to deepen their own local purchasing initiatives and cultivate meaningful and durable partnerships.

The NOFA-VT 2026 Winter Conference: Seeding the Future is Feb 14-15 at Saint Michael's College in Colchester! Join farmers, gardeners, and others who care about a better food system to share knowledge and sow the seeds of a more just and resilient future. The conference will feature a keynote conversation with Ira Wallace, 40+ workshops on Saturday, “intensive” all-day workshops on Sunday, a children’s conference, music, art, seed swap, and more community-building activities.

Join UVM Extension’s Small Ruminant Team for an in-depth presentation focused on milk quality management for dairy goat and sheep producers. Dr. Michelle Buckley of Cornell University’s Quality Milk Production Services (QMPS) will discuss the key components of milk quality, common challenges faced by small ruminant dairies, and practical strategies producers can use to improve milk quality on their farms.

Join us at VTSU for a two-day master class covering the art and craft of sausage making from start to finish, with additional tips and techniques on smoked meats. Hosted at The 1787 Butchery, a state-of-the-art meat science lab designed for education and hands-on training, the session focuses on trimming, weighing, linking, and smoking. 

Join us for Wintervale 2026 at the Intervale Center for good food, hot drinks, outdoor recreation, and winter fun. Snow or no snow, it’ll be a family-friendly celebration of winter that you won’t want to miss!

Free cross country ski demos (if there is snow), a bonfire, guided winter walks, a raptor meet and greet with Vins, and other outdoor activities! 

In a largely rural state, Maine schools are a key community food resource providing nutrition to the most vulnerable in our communities - our children. But when Maine school cafeterias generate over 7 million pounds of food waste annually (NRCM 2019) and the largest waste is the nutritious fruits and veggies, we have a problem. Fortunately, some Maine school districts are working to stop the waste and unlock the full potential of school food systems to sustainably and nutritiously feed our children.

Learn how to manage trees and shrubs so that they resprout after cutting, yielding fuelwood, fenceposts, building poles, craft and weaving material, livestock fodder, decorative stems for the floral industry, biomass, and much more.

During this daylong intensive, you’ll: