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3/2/17 9:00am - 4:00pm
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Work smarter, not harder.” Everyone’s heard that phrase, but how does it apply to farming? Vegetable farmers looking to grow their farms’ profit margins and increase the efficiency of their operations can learn how to do so at a one-day intensive being offered in March at Green Mountain College.
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3/3/17
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"Work smarter, not harder.” Everyone’s heard that phrase, but how does it apply to farming? Vegetable farmers looking to grow their farms’ profit margins and increase the efficiency of their operations can learn how to do so at a one-day intensive being offered in March at Sterling College.
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3/4/17 12:00am - 1:30am
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Week 1: Pork Adobada, Enchiladas and Horchata
Presenter: Grace Davy
Saturday, March 4, noon-1:30 p.m., Grace Congregational Church.
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3/6/17 10:00am - 3:00pm
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Join Vernon Grubinger for a day examining organic growing methods of strawberries comparing matted row vs plasticulture, spring vs fall planting, high tunnel vs low tunnel and more
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3/6/17 1:00pm - 3:00pm
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• Have you considered whether delayed mowing of your hayfields to protect Bobolink habitat could be for you?
• Have you thought about the pros and cons of receiving conservation payments around managing forage?
• Are you interested in being paid to share your thoughts with University researchers testing payment options?
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3/8/17 4:00pm - 6:00pm
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• Have you considered whether delayed mowing of your hayfields to protect Bobolink habitat could be for you?
• Have you thought about the pros and cons of receiving conservation payments around managing forage?
• Are you interested in being paid to share your thoughts with University researchers testing payment options?
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3/9/17 9:00am - 4:00pm
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Attend the 2017 Organic Dairy Conference to hear about nutritional strategies to optimize herd health and production from our keynote speaker Rick Kersbergen, University of Maine Cooperative Extension, and a farmer panel. We will also talk about USDA National Organic Program's outdoor access requirements, as well as hear from some farmers who will share the farm facility changes they have made to meet these requirements. The day will also include the latest updates on organic dairy research projects and information on farm succession programs.
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3/9/17 4:00pm - 7:00pm
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Join community and school garden leaders from your region to learn strategies, share stories, and swap ideas that will boost your garden programs.
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3/11/17 11:30am - 3:30pm
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This free event celebrates the upcoming gardening season and brings gardeners together to share seeds, garden stories, and resources. Activities include a seed swap, seed starting for kids, garden book sale, info on heirloom seeds, community garden plot sign-up, and workshops on Seed Saving, Indigenous Vermont Agriculture, and Growing Food in Small Spaces.
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3/13/17 8:30am - 4:30pm
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This team-taught five-day immersion course provides an introduction to teamster skills used to develop and implement a draft animal powered system for modern farming and forestry practices. Lectures, hands-on learning experiences, and meaningful work combine to build skills and knowledge required to bring a systems thinking approach to holistic land management by integrating draft horses and oxen into the design of small farms and forest management practices.
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3/13/17 9:00am
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Artisan cheesemaking is a great fit for sustainable farming. As a value-added component of a sustainable farming plan, cheesemaking can be another step in the holistic cycle of land to food. Today, the United States has nearly 1,000 artisan cheesemakers, with more starting up each year. The path to success however, is not always easy, due in part to the multiple factors involved in making good quality cheeses, as well as the current competitive market.
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3/14/17 4:00am - 7:00am
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Join community and school garden leaders from your region to learn strategies, share stories, and swap ideas that will boost your garden programs. Our spring Grow It! workshop theme is “Growing Community.”
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3/14/17 9:00am - 3/18/17 4:00pm
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This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive, participants will learn the fundamentals of cheesemaking, quality control practices, and useful considerations in starting a small-scale cheesemaking business.
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3/14/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/14/17 10:00am - 2:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/16/17 4:00am - 7:00am
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Join community and school garden leaders from your region to learn strategies, share stories, and swap ideas that will boost your garden programs. Our spring Grow It! workshop theme is “Growing Community.”
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3/16/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/16/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/16/17 10:00am - 2:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/16/17 1:00pm - 3:00pm
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• Have you considered whether delayed mowing of your hayfields to protect Bobolink habitat could be for you?
• Have you thought about the pros and cons of receiving conservation payments around managing forage?
• Are you interested in being paid to share your thoughts with University researchers testing payment options?
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3/16/17 6:00pm - 9:00pm
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Free Community Movie Night at the Paramount Theater in Downtown Rutland
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3/17/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/17/17 1:00pm - 3:00pm
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• Have you considered whether delayed mowing of your hayfields to protect Bobolink habitat could be for you?
• Have you thought about the pros and cons of receiving conservation payments around managing forage?
• Are you interested in being paid to share your thoughts with University researchers testing payment options?
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3/19/17 8:00am - 4:00pm
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One of the main factors driving consumer choice is the sensory quality of the final product. This one-day training will provide you with the fundamental tools to control and define the sensory quality of cheese, offering basic sensory training to describe and record the sensory characteristics of your cheese, as well as resourceful information and quality control systems to prevent defects in cheese.
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3/20/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/20/17 5:30pm - 8:30pm
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At Groundswell, Rural Vermont will present a vision and encourage dialogue about a just transition to a regenerative agriculture in Vermont that meets the needs of farmer, eater, soil, environment, and community alike. The community conversation will be punctuated by a light dinner, live music, and social time. Farmer and childcare stipends available. Join Rural Vermont, local hosts Cynthia & Rich Larson of Larson Farm, friends and neighbors at the Rutland Free Library on March 20th from 5:30-8:30pm. RSVP at www.ruralvermont.org.
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3/20/17 7:00pm - 9:00pm
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Our grandparents' generation knew where their food came from but, today, food is much more readily available and commonly delivered through a vast, global industrialized system. Seasonality is less a factor in our daily diets, and doesn't always affect availability or affordability. While this miracle of industrialization allows for a more diversified diet and a great deal of cheap food, one cost of these innovations has been the connection between consumers and the people who produce their food. The Local Motive is an opportunity to change that.
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3/21/17 4:00am - 7:00am
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Join community and school garden leaders from your region to learn strategies, share stories, and swap ideas that will boost your garden programs. Our spring Grow It! workshop theme is “Growing Community.”
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3/21/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/21/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/21/17 10:00am - 2:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/21/17 5:30pm - 7:30pm
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VBSR members and friends are invited to join us for an evening networking and education at The Alchemist in Stowe!
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3/22/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/22/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/23/17 4:00am - 7:00am
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Join community and school garden leaders from your region to learn strategies, share stories, and swap ideas that will boost your garden programs. Our spring Grow It! workshop theme is “Growing Community.”
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3/23/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/23/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/23/17 9:00am - 5:30pm
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Changing Crops for a Changing World
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3/23/17 10:00am - 2:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/24/17 9:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/27/17 10:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/27/17 7:00pm - 9:00pm
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Our grandparents' generation knew where their food came from but, today, food is much more readily available and commonly delivered through a vast, global industrialized system. Seasonality is less a factor in our daily diets, and doesn't always affect availability or affordability. While this miracle of industrialization allows for a more diversified diet and a great deal of cheap food, one cost of these innovations has been the connection between consumers and the people who produce their food. The Local Motive is an opportunity to change that.
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3/28/17
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Barry Estabrook, author or Tomatoland and Pig Tales and three time James Beard Award winner to speak on social justice in the food industry.
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3/28/17 10:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/28/17 5:30pm - 8:30pm
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At Groundswell, Rural Vermont will present a vision and encourage dialogue about a just transition to a regenerative agriculture in Vermont that meets the needs of farmer, eater, soil, environment, and community alike. The community conversation will be punctuated by a light dinner, cash bar, live music, and social time. Farmer and childcare stipends available. Join Rural Vermont, local host Kate Bowen of Meadowdale Farm, friends and neighbors at Next Stage Arts Project on March 28th from 5:30-8:30pm. RSVP at www.ruralvermont.org.
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3/30/17 4:00am - 7:00am
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Join community and school garden leaders from your region to learn strategies, share stories, and swap ideas that will boost your garden programs. Our spring Grow It! workshop theme is “Growing Community.”
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3/30/17 10:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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3/30/17 1:30pm - 3:00pm
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Join us from the comfort of your office or home!
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3/30/17 7:00pm - 9:00pm
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Our grandparents' generation knew where their food came from but, today, food is much more readily available and commonly delivered through a vast, global industrialized system. Seasonality is less a factor in our daily diets, and doesn't always affect availability or affordability. While this miracle of industrialization allows for a more diversified diet and a great deal of cheap food, one cost of these innovations has been the connection between consumers and the people who produce their food. The Local Motive is an opportunity to change that.
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3/31/17 10:00am - 1:00pm
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UVM Extension farm business educators are available to work one-on-one with farmers on their finances.
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4/1/17 9:00am - 4/2/17 4:00pm
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This is your opportunity to come and enjoy browsing, tasting and purchasing products made all under one roof. You will be able to meet and talk with each artisan, maker and manufacturer of these fine goods. With over 125 exhibits, you will discover products you did not know existed in Vermont.
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