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1/5/18

Registration Deadline for "The Art of Negotiation: Getting What You Need" Webinar Series

An online workshop series, January 18 & 25, 2-3 pm We will explore how to prepare for, and execute, a successful negotiation. This interactive workshop will address negotiation from the perspective of women farmers and the issues most relevant to them.

1/9/18 9:00am - 1/18/18 1:00pm

QuickBooks Boot Camp with Intuit Certified User option

Lyndon’s QuickBooks Boot Camp is an intensive 16 hour training with a Master Instructor to teach you the fundamentals of Intuit’s QuickBooks. Certification option also available at Vermont's ONLY public Certiport testing center. Instruction on Tuesdays and Thursdays from January 9 – January 18, 2018 (1/9, 1/11, 1/16, 1/18) from 9 a.m. to 1 p.m. Register by January 7, 2018 at www.LyndonState.edu/Professional

1/10/18 9:30am - 12:00pm

Planning Ahead, by Looking Back: Record Keeping & Crop Planning with ACORN

Each year provides you with a deeper understanding of your farming operation. To be able to effectively capture and use this information to make important business decisions, it is vital to have record keeping and planning systems in place.

1/11/18 5:30pm - 8:30pm

Wasted: Film Screening & Exploration of Food Waste in Our Community

What’s going on with waste in our food system? Come together at the new City Market South End location to learn about the issues and find out how you can make a difference.

1/15 - 19, 18

The Art of Natural Cheesemaking

“The Art of Natural Cheesemaking” offers a well-rounded understanding of the opportunities available to safely and deliciously create value-added dairy products ecologically and without reliance on manufactured cultures. We will prepare many styles of cheese and study the stages of their evolution, gaining insight into how an array of cheeses can evolve from the very same milk, with the same culture, and the same rennet.

1/19/18 8:00am - 1/20/18 5:00pm

Vermont Grazing & Livestock Conference to Focus on “Feeding the Northeast

The event takes place in a time where farmers and communities are considering how to address the complex issues they face – farm viability, environmental degradation, personal and community health, and ethical issues like the treatment of animals. All of these are part of the larger discussion around livestock farming, and are topics that attendees will be invited to engage in.

1/22 - 31, 18

The Fundamentals of Artisan Cheese

Fundamentals of Artisan Cheese is an intensive nine-day 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 students with the practical and scientific knowledge needed to create exquisite small-scale artisan cheese.

1/23/18 8:30am - 3:00pm

Vermont Nutrient Recovery and Digester Summit

Farmers, food waste producers, digester vendors and others – Join us to develop projects and partnerships!

1/24/18 9:30am - 12:00pm

USDA State Technical Committee Meeting

The next State Technical Committee meeting is January 24, 2018, in the VT NRCS State Office in Colchester. Agenda items should be submitted by January 17, 2018 to amy.overstreet@vt.usda.gov.

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.

1/26/18 4:30pm - 9:00pm

In Good Taste

An annual celebration of local food and beverages from Northwest Vermont producers. Come enjoy this tasting and sipping event with your friends and family.

1/30 - 2/1/18

Vermont Farm Show

Buy a tractor! Find a career! Enter a contest! Learn about everything that touches agriculture!!