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5/4/15 9:00am - 5/9/15 4:00pm
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Institute for Applied Agriculture & Food Systems at Vermont Tech
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5/6/15 7:00pm - 9:00pm
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Vermont premiere of After Winter, Spring, a beautiful and thought-provoking film about the universality of the slow food and localvore movements. The film will be followed by a reception with local tastings sponsored by City Market, and a Q&A with the filmmaker. A portion of the proceeds to benefit NOFA-VT.
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5/7/15
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Everything you need to know to grow successful blueberries
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5/7/15 5:30pm - 8:00pm
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Vermont food entrepreneurs to present at Slow Money Vermont Entrepreneur Showcase event. Investors, entrepreneurs, and service providers will network to foster a shared vision for 21st Century Main Street investing to support a viable and sustainable agricultural economy in Vermont and the region. Special guest speaker: Michael Pieciak, Deputy Commissioner of the Vermont Securities Division—VT Department of Financial Regulation.
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5/8/15
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This year’s conference will explore the relationship between hunger, health and nutrition and offer tangible takeaways for addressing the dietary needs and well-being of our neighbors.
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5/8/15 4:00pm - 5:00pm
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It’s the Friday before Mother’s Day and we’re ready to celebrate our wonderful mothers!
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5/9/15 10:00am - 3:00pm
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Food is in when school is out! Join partners across the state as they celebrate the arrival of summer and the availability of free summer meals for all children 18 and under through the Summer Food Service Program (SFSP). Last year, over 270 meal sites were active across the state, and new and returning programs will be active this summer from June-August. Four Vermont communities have organized kickoff events to highlight the availability and importance of summer meals: These events are free to the public and will include fun events and activities alongside free meals for all children 18 and under. Meals provided by Burlington School Food Project.
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5/11/15 9:00am - 5/17/15 4:00pm
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Institute for Applied Agriculture & Food Systems at Vermont Tech
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5/11/15 6:00pm - 7:00pm
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If you’ve ever thought, “I really enjoy all the different teas available but I wish I could just make one perfect one for myself”, then you’ll definitely want to attend this class!
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5/13 - 15, 15
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The Foodpreneur® Recipe for Success Boot Camp is an intensive series tailored to new food entrepreneurs who have a great specialty food idea but are unsure of the next steps. The program covers the key ingredients needed to be a successful Foodpreneur.
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5/13/15 4:00pm - 5:00pm
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It seems like soft pretzels with cheese sauce are only available at places like movie theaters and ball parks, but you just know there’s gotta be a better way to enjoy them. And there is!
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5/14/15 5:00pm - 6:30pm
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We’ll be discussing the importance of electrolytes during labor, and making our own refreshing and revitalizing natural electrolyte-building Labor-Aides!
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5/15 - 17, 15
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Figure out what you need to harvest and process your grapes.
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5/19/15 5:30pm - 8:00pm
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You’ll learn how to work with a whole fish and discover the mouth-watering technique of salt-crusting.
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5/20/15 5:00pm - 7:00pm
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Join VCLF to celebrate 20 years of lending for food & farms...and to launch our fresh new Fund!
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5/22/15 4:00pm - 5:00pm
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In this class, your little ones will learn to how make flaky homemade buttermilk biscuits and a from-scratch jumbleberry jam bursting with blackberries, raspberries, and strawberries.
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5/27/15 9:30am - 12:00pm
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Bi-monthly meeting of the USDA- Natural Resources Conservation Service (NRCS) State Technical Committee is May 27th.
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5/28/15 10:00am
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3SquaresVT, the largest federal nutrition program, provides benefits to 87,000 Vermonters. This training will offer an opportunity to gain a deeper knowledge of 3SquaresVT eligibility, deductions, benefits and the application process, learn about recent and upcoming policy changes, enhance outreach skills, network with colleagues from your region, and participate in focused discussions with seasoned advocates. Participants will also hear the latest policy changes from staff at the Department for Children and Families. Snacks will be provided; please bring your own lunch.
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5/28/15 4:00pm - 4:30pm
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Kid chefs will make a local pork slider, learning all about meat safety and cooking with meat along the way.
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5/29/15
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Learning from Other Successes. This year's Water Quality Conference examines organizational structures and innovative approaches that have succeeded in other areas and might be applied to improvement of water quality.
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5/29/15 5:30pm - 8:00pm
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Learn to cook fried soft-shell crab po'boys, classic French beignets and more!
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5/30/15 1:30pm - 4:00pm
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Students will learn how to make spaetzle (that’s that dough one) as well as schnitzel (that’s the meat one), mastering skills like pounding, breading, and frying along the way.
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