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7/16 - 20, 18

On-Farm Slaughter & Custom Butchery

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.

7/16 - 20, 18

Meat Cutting: Butchering Basics

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

7/22/18 12:00pm - 5:00pm

Power to the Pollinators

Caledonia Spirits' 2nd Annual Power to the Pollinators, $1 from each beverage goes to support a pollinator project or organization!

7/24 - 26, 18

Permaculture Market Gardening

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.

7/26/18 5:30pm - 8:00pm

Summervale

Summervale is the Intervale Center's celebration of farms, local food, family, and friends. Vendors donate a percentage of proceeds to support our work!

7/28/18

Vermont Breakfast on the Farm - Kayhart Brothers Dairy

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.

7/31/18 8:30am - 11:30am

#BarnPitch2018 | How very Vermont. Business. In a barn.

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.

7/31/18 5:00pm - 6:30pm

Vermont Community Garden Network Gathering – St. Johnsbury

Join us for a mid-summer gathering of community-based gardeners and supporters! Come swap stories from the season and give voice to what matters most to you and your community as we grow our strategy for strengthening the community-based garden movement state-wide.

8/1 - 3, 18

Living Foods: Fearless Fermentation from the Farm, Field & Forest

Three days of exploring the microbial world of fermented foods!

8/2/18 5:30pm - 8:00pm

Summervale

Summervale is the Intervale Center's celebration of farms, local food, family, and friends. Vendors donate a percentage of proceeds to support our work!

8/3/18 6:00pm - 7:30pm

Wildcrafting Gathering at Shelburne Farms

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.

8/4 - 5, 18

Basic Welding

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

8/6 - 10, 18

Child Nutrition Summer Institute

This annual event offers a week of workshops and classes for all those involved in federal child nutrition programs.

8/6/18 5:00pm - 6:30pm

Vermont Community Garden Network Gathering – Rutland

Join us for a mid-summer gathering of community-based gardeners and supporters! Come swap stories from the season and give voice to what matters most to you and your community as we grow our strategy for strengthening the community-based garden movement state-wide.

8/9/18 3:00am - 6:00am

Food Safety for Farms Open to Visitors

FSMA…GAPs…CAPS…OMG! Need help navigating the maze of food safety regulations? This workshop is for farms open to visitors that sell or serve food and agricultural service providers who support them.

8/9/18 4:00pm - 5:30pm

Farm to Medicine Cabinet Plant Walk with Emma Merritt

Back by popular demand, our Farm to Medicine Cabinet Plant Walk Series returns to the Farm this summer!

8/9/18 5:30pm - 8:00pm

Summervale

Summervale is the Intervale Center's celebration of farms, local food, family, and friends. Vendors donate a percentage of proceeds to support our work!

8/11/18 10:00am - 1:00pm

Rustic Peach & Berry Galette Baking Workshop at Scott Farm

Make rustic peach and berry galettes at Scott Farm where the fruit is grown!

8/11/18 6:00pm - 10:00pm

The Second Annual Cheese Dinner at The Round Barn Farm

The Second Annual Cheese Dinner at The Round Barn Farm on August 11 from 6 PM to 10 PM is the kick off event for the Vermont Cheesemakers Festival. Enjoy the ambience and food at the Round Barn in Waitsfield focused on the cheese and agricultural offerings of Vermont in this stunning historic barn.

8/12/18

Vermont Cheesemakers Festival

The 10th Annual Vermont Cheesemakers Festival is a premier summer food event where attendees sample Vermont cheeses, artisan foods, and crafted beverages. With over 150 exhibitors, 3 cheese seminars and multiple cooking demos, and located on the shores of Lake Champlain at the beautiful Coach Barn at Shelburne Farms, this event has repeatedly received accolades as one of the best summer food festivals in the United States.

8/13 - 17, 18

Artisan Breadmaking & Heritage Grains

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.

8/16/18 5:30pm - 8:00pm

Summervale

Summervale is the Intervale Center's celebration of farms, local food, family, and friends. Vendors donate a percentage of proceeds to support our work!

8/17/18 10:00am - 3:30pm

Open Farm Week Farm Tour: Blue Ledge Farm & Fairy Tale Farm

Join us for another summer farm tour during Vermont Open Farm Week! We will visit Blue Ledge Farm in Salisbury where we will meet their goats and do some cheese tasting. Then, we will head over to Fairy Tale Farm where we will see their sheep, try some more cheese, and enjoy some delicious gelato from the farm!

8/18/18 9:00am - 12:00pm

Open Farm Week Crop Mob at Pitchfork Farm

Join us for a volunteer work party at Pitchfork Farm with Rob and his crew during Open Farm Week! If you’re lucky, you’ve tasted some of their organic veggies at area restaurants or picked some up in our produce section.

8/18/18 10:00am - 8/19/18 12:00pm

Orchard Strolls & Hard Cider Tasting at Scott Farm during VT Open Farm Week

Take a stroll through the heirloom orchard with Scott Farm Orchardist Zeke Goodband and sample hard ciders by Whetstone Ciderworks during VT Open Farm Weekend!

8/18/18 10:00am - 11:30am

Farm to Medicine Cabinet Plant Walk with Guido Masé

Back by popular demand, our Farm to Medicine Cabinet Plant Walk Series returns to the Farm this summer!

8/19/18 1:00pm - 4:00pm

Exploring Fruit Preservation through Peaches with Andrea Chesman at Scott Farm Orchard

Pack summer into a jar--learn to preserve peaches on the farm where they are grown with cookbook author Andrea Chesman!

8/23 - 25, 18

Artificial Insemination of Dairy Cattle and Reproductive Management

Students will receive an overview of the bovine reproductive cycle and common reproductive management interventions.

8/23/18 5:30pm - 8:00pm

Summervale

Summervale is the Intervale Center's celebration of farms, local food, family, and friends. Vendors donate a percentage of proceeds to support our work!

8/30/18 5:30pm - 8:00pm

Summervale

Summervale is the Intervale Center's celebration of farms, local food, family, and friends. Vendors donate a percentage of proceeds to support our work!

9/6 - 7, 18

Sausage and Smoking

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

9/16/18 8:30am - 5:00pm

11th Annual Tour de Farms, Hosted by ACORN

For the first time ever, the Tour de Farms will be held in Vergennes! The 2018 Tour features a 30-mile route with 6 farm stops and a shorter, kid-friendly 10-mile route for those who prefer a more relaxed adventure. Over 30 local farms, food businesses and restaurants will be participating.

10/3 - 5, 18

Artisanal Cheesemaking Making: The Vermont Experience

This comprehensive 3-days cheesemaking course provides participants with the fundamental knowledge and skills to unveil the art and sciences of artisanal cheesemaking, all in the heart of beautiful Vermont.

10/6/18

Sensory Evaluation of Cheese

This intensive one-day workshop provides the technical tools to understand and define the sensory quality of cheese, offering comprehensive and practical information extremely useful for a while range of cheese and food professionals.

10/13 - 14, 18

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.

10/22 - 26, 18

Essential Principles of Cheese Making

This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. With the special collaboration of Linda Dimmick owner and cheesemaker of Neighborly Farms.

11/1 - 2, 18

8th Annual Farm to Plate Network Gathering

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.

11/5 - 9, 18

Meat Cutting: Butchering Basics

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.

11/13 - 14, 18

Sausage and Smoking

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

1/21 - 25, 19

Meat Cutting: Butchering Basics

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.