Events, News & Jobs

F2P Network Member Events

News
Lot Tracking software selected for Vermont value-added food businesses
Waitsfield, Vermont - February 19, 2014 -- The Mad River Food Hub today announced that they have selected the DEAR Inventory application to provide every small-scale food processor in Vermont with an affordable, easy to implement, and easy to use lot tracking system, especially food businesses using food hub facilities, in order to meet FDA, USDA, and market-enforced food traceability requirements. Read More
Sterling College Announces Second Cheese Course
Sterling College announced that it will be holding a second session of its popular Artisan Cheesemaking Course, held in partnership with the Cellars at Jasper Hill. The class will be held from May 27-June 6, 2014. Read More
Charcuterie Course To Be Held at Sterling College
Over two weeks, students will learn the practical and scientific knowledge involved in creating small-scale artisan meat products. Students will learn the processes for butchering, processing, fermenting, curing and dry-aging multiple animal types. The class will be held from June 23-July 3, 2014. Read More
New Writing Workshop Announced at Sterling College
—John Elder, Ginger Strand, Rowan Jacobsen, and Clare Walker Leslie Are Faculty for Summer Course— CRAFTSBURY COMMON, VERMONT— Sterling College is proud to announce that that it will host a new, two-week writing workshop this summer, with several noteworthy writers and artists as part of its visiting faculty. This workshop, “Writing in Place: Nature, Food, and Culture,” is an immersive writing course for students interested in humanities, food systems, and environmental writing. The course will empower students to explore connections between place, culture, and themselves in their writing. The class will be held from June 9-20, 2014. Read More
Sandor Katz to Teach at Sterling College
Bestselling Author and Fermentation Expert Will Teach Two-Week Course in Summer 2014 CRAFTSBURY COMMON, VERMONT— Sterling College is proud to announce that Sandor Katz—fermentation expert, New York Times bestselling author, and James Beard award winner—will be a visiting faculty member this summer. Katz will be teaching the two-week course “Fermentation with Sandor Katz.” Students will work one-on-one with Katz to create small-scale, artisan fermented foods. The class will be held on July 7-18, 2014. The class is open to the public, as well as to Sterling College students. The class is part of the college’s recently launched continuing education program: two- and four-week courses that offer learning opportunities that complement Sterling College’s majors in Ecology, Environmental Humanities, Outdoor Education, and Sustainable Agriculture & Food Systems. The inaugural continuing education course was the recently completed Artisan Cheese Institute, offered in partnership with the Cellars at Jasper Hill. Read More
Inn at Weathersfield Announces New Executive Chef Jean-Luc Matécat
The Inn at Weathersfield in Perkinsville, VT, noted as one of the top 10 culinary inns by Bon Appetit magazine, is pleased to announce the appointment of Jean-Luc Matécat as executive chef. Chef Jean-Luc's responsibilities include creating and overseeing the culinary experience for both inn and dinner guests, teaching classes at the inn's non-professional classroom studio, The Hidden Kitchen, and managing the inn's organic vegetable and herb garden. Read More
Hemp Happening: Rural Vermont, Full Sun Company of Middlebury, VT and Vote Hemp Host a Hemp Networking Event
In light of President Obama signing the federal Farm Bill that included a section which allows hemp cultivation by higher educational institutions, and Vermont’s passage of transformative hemp legislation last year, Rural Vermont, Full Sun Company of Middlebury, VT, and Vote Hemp will be hosting a hemp networking gathering and special screening of the hemp documentary, Bringing it Home. The event is intended for all those interested in cultivating hemp, and networking with other Vermont farmers, processors and advocates. The event will be held on Wednesday March 19, 6pm-9pm, at the Ilsley Public Library in Middlebury. Read More
Conservation Helps Farmers Purchase Pawlet Farm
Tim and Brooke Hughes-Muse and their four young daughters are now the happy owners of a 39-acre sweet potato farm aptly called The Laughing Child. The purchase of their farm was made possible through the Vermont Land Trust’s Farmland Access Program, which helps farmers connect with affordable farmland through conservation. Read More
New England Meat Industry Professionals will Convene in March
Registration is now open for the 2014 New England Meat Conference Read More
Farm to Institution Grant Funding Available
The Vermont Agency of Agriculture, Food and Markets (VAAFM) announces $40,000 available to agricultural producers and food hubs serving institutional markets through the Local Food Market Development Grant program for 2014. Read More
RURAL VERMONT RELEASES 2013-2014 REPORT ON RAW MILK PRODUCTION AND SALES and Legislative Priorities for Improvements to the Raw Milk Law
Rural Vermont has released the 2013-2014 Report on raw milk production and sales. For the fifth year since the passage of Act 62, which enables the direct sale of raw milk by farmers to consumers, Rural Vermont has presented to the legislature an overview of how the current law is working for farmers and the economic impact of raw milk sales. Although, there is growing consumer demand for raw milk, Vermont famers consistently report that current regulations need to be amended to make raw milk production more economically viable for farmers and practical for consumers. Read More
UVM to Be Key Sponsor of Food Systems Journal
The University of Vermont is one of four new sponsors supporting the Journal of Agriculture, Food Systems, and Community Development (the Food Systems Journal), along with three other leading North American university programs focused on food systems. Read More
Food System Jobs

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