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9/25/21 11:00am - 3:00pm
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Join us for a day all about celebrating the harvest season through food, performance, storytelling, and field walks. Learn more about the Abenaki Land Link Project, a collaboration between the Nulhegan Band of the Coosuk - Abenaki Nation and the Northeast Organic Farming Association of Vermont (NOFA-VT). This project provides Indigenous seeds to gardeners, homesteaders, and commercial growers around Vermont to grow and harvest food for Abenaki citizens, while also providing an educational opportunity for the growers to examine the concepts of land access, food sovereignty, and Indigenous crop resilience.
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9/25/21 12:00pm - 5:00pm
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This is an educational workshop series on the slaughter and the processing of poultry guided by Elizabeth Roma. At the workshop, Rural Vermont will present the tiers and requirements for the on-farm slaughter of poultry. At the processing workshop, participants will learn how to cut a whole bird.
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9/25/21 12:30pm - 4:30pm
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Fresh Milk Straight From Your Farm
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10/3/21 3:00pm - 6:30pm
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Join us for our annual Harvest Festival on October 3rd featuring dinner prepared by local chefs and restaurants, lawn games, live music, and local beer and beverages. RSVP now!
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10/4/21 11:00am - 10/8/21 2:00pm
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A Virtual Anti-Racism Workshop for those working with land and food. Hosted by the Farm-Based Education Network
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10/5/21 11:30am - 12:30pm
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Join panelists from the UK, Japan and the US as they discuss their work in cider promotion as an example of how distinctive, value-added products support the viability of farming and evoke a local food culture and sense of place that is closely tied to agriculture.
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10/6/21 5:30pm - 12/15/21 8:30pm
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Do you have a specialty food business in its infancy? Have you always wanted to start a food business? Has COVID interrupted your existing business and you are pivoting? If so, The Center for Women & Enterprise in partnership with The Center for an Agricultural Economy has a course for you!
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10/8/21 9:00am - 10/9/21 4:30pm
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Learn about the bovine reproductive cycle and common reproductive management interventions.
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10/9/21 9:00am - 10/10/21 4:00pm
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This session will focus on the breakdown and various cuts of a beef half. Participants will practice and feel confident breaking down a half beef into steaks, roasts, stew meat, etc
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10/17/21 9:30am - 3:00pm
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This is an educational workshop series on the slaughter and the processing of sheep guided by Mary Lake. On-Farm Slaughter is part of peoples’ food sovereignty, which currently proves to be essential for our food system’s resilience. This humane way of slaughter on farms is a decentralized opportunity for farmers to increase direct-to-consumer relationships and sales in response to the increased bottlenecks at slaughterhouses. RV, VGFA, VSGA and NOFA-VT members get $10 off registration fees.
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10/18/21 9:00am - 10/22/21 4:00pm
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Vermont is one of the leaders in the nationwide craft distilling boom. This course will bring you in direct contact with a variety of processes involved in building, operating, and working in the distilling industry
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10/18/21 4:30pm - 10/29/21 8:30pm
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Learn TIG Basic Welding
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10/20/21 9:30am - 12:00pm
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The Vermont USDA State Technical Committee (STC) provides information, analysis and recommendations on a wide variety of policy issues to NRCS. Although State Technical Committees have no implementation or enforcement authority, USDA gives strong consideration to the Committee's recommendations. The public is invited to attend.
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11/18 - 19, 21
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Save the dates for the 2021 Farm to Plate Gathering!
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12/5/21 9:30am - 3:00pm
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This is an educational workshop series on the slaughter and the processing of sheep guided by Mary Lake. On-Farm Slaughter is part of peoples’ food sovereignty, which currently proves to be essential for our food system’s resilience. This humane way of slaughter on farms is a decentralized opportunity for farmers to increase direct-to-consumer relationships and sales in response to the increased bottlenecks at slaughterhouses. RV, VGFA, VSGA and NOFA-VT members get $10 off registration fees.
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1/3/22 12:00am - 2/7/22 12:00am
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Live Webinars January 20th, 27th, and February 3rd
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