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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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4/4 - 5, 17
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Sustainable Tree Fruit Growing in Cold Climates
This class will include everything imaginable as it comes to cold hardy tree fruit. This is primarily aimed at apple growing, but will include plenty of information on plum, pear and sour cherry.
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4/4/17 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 with BYOB, live music, and social time. Farmer and childcare stipends available. Join Rural Vermont, friends and neighbors at Shaftsbury Community Hall on April 4th from 5:30-8:30pm. RSVP at www.ruralvermont.org.
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4/5/17 1:00pm - 4/7/17 4:00pm
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The 2017 New England Farm to Institution Summit will bring together more than 500 people who are leveraging the power of schools, colleges, hospitals and other institutions to transform our food system. The #F2ISummit is on April 5-7, 2017 at the Doubletree Hotel in Leominster, Massachusetts. Register today!
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4/6/17
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The Vermont Organics Recycling Summit (VORS) is helping lead the way. VORS is a statewide forum to think boldly, learn, and network about transforming food waste and other organic materials into valuable products. The conversation includes all aspects of the Food Recovery Hierarchy from waste prevention to capturing edible food for redistribution, supplemental feed for livestock, composting and anaerobic digestion. Be #RootedInVermont. Don't delay, be part of the conversation, register today!
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4/9/17 11:00am - 3:00pm
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Meet. Eat. Buy.
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4/11 - 12, 17
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This course will look at growing small fruits in cold regions and how to be successful, from the homestead level to a full-fledged commercial operation. The course emphasizes sustainable and systems wide approaches.
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4/11 - 6/30/17
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Interested in participating in Open Farm Week? Farmer sign up is open through June 30!
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4/12/17 5:00pm - 7:00pm
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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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4/13/17 4:30pm - 5:30pm
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In 2016, Know the Chain produced a report that benchmarked 20 food and beverage companies on their efforts to eradicate forced labor from their global supply chains.
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4/13/17 5:30pm - 7:00pm
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Rutland Area Farm and Food Link's Everyday Chef Program (EDC) and Stafford Tech Center (STC) are excited to offer this hands-on cooking workshop. EDC Guest Instructor and STC Culinary Instructor Lisa Fennimore will give participants tips and skills for long-term success in the kitchen.
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4/19 - 20, 17
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This training will cover the two primary methods of producing meat value-added products: sausage making and smoking.
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4/19/17 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, friends and neighbors at ArtsRiot on April 19th from 5:30-8:30pm. RSVP at www.ruralvermont.org.
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4/22/17
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This training is a broad introduction to all gasoline engines, with the goal of demystifying them. Starting with the parts that make up an engine and the overall theories of how an internal combustion engine works and progressing to identifying parts of actual engines commonly found on a farm and learning maintenance tasks, basic repairs, and troubleshooting theory
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4/23/17
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This training is a broad introduction to diesel engines with the goal of demystifying them. The training begins with the theory of how internal combustion engines work and the parts that make up an engine and progresses to an explanation of what makes diesel engines different than gasoline engines.
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4/24/17
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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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4/26/17 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 host Meghan Stotko of Heartwood Farm, friends and neighbors at Sterling College on April 26th from 5:30-8:30pm. RSVP at www.ruralvermont.org.
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4/26/17 5:30pm - 7:00pm
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As Vermont's local food culture becomes more entrenched and increasingly mainstream, many farmers are looking to grow staple crops such as wheat, oats, rye, spelt and dry corn. Many of these cultivars flourished in the northeast in centuries past, but are sensitive to erratic weather and require long growing seasons, extensive acreage and lots of machine-based tillage, among other inputs. Local chefs, bakers, brewers, distillers and other food-related consumers are keen to find a steady supply of quality local grains. To what extent can the state supply these businesses with homegrown grain? In this panel discussion, Vermont grain farmers chat with bakers, distillers and maltsters about what is possible, practical and sustainable for the land and its people.
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4/27/17 8:30am - 4/28/17 9:00pm
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A business-to-business event loaded with multiple networking opportunities, information sessions, quality goods and services at every price point for retail, grocery and specialty food and beverage businesses of all sizes & stages of growth.
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4/28 - 29, 17
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Join fellow farmers, processors, butchers, value-added producers and chefs at this year's New England Meat Conference. 2017 marks our third conference in what will be the industry event of the year for our region. Check out who among your peers will be sharing their work in sustainable and local meat production.
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4/28/17 9:00am - 4/30/17 4:00pm
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This three-day training is a practical, comprehensive, and technical guide to yogurt production and the principles governing the fermentation of milk to make yogurt. Participants will learn the specific skills to produce yogurt including food safety issues, fermentation science, and hands-on methods of making yogurt. These include: milk biochemistry, inoculants, sweetening, packaging, and economics of yogurt production. Participants will also learn Vermont and federal laws applicable to yogurt production and build cash flow worksheets for yogurt production operations. Using common milk processing equipment to make yogurt, participants will be able to explain and apply fermentation science to the yogurt making process.
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4/29 - 30, 17
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At the end of this training you will have the skills to fix equipment around the farm, house or business.
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