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4/11 - 6/30/17

Farmer Sign-Up for Open Farm Week

Interested in participating in Open Farm Week? Farmer sign up is open through June 30!

5/30 - 6/3/17

Study “Pollinators, Beekeeping, and Products From the Hive” at Sterling College

The economic value of pollinator-dependent crops is estimated to be between $18 billion and $27 billion annually in the United States alone. The School of the New American Farmstead at Sterling College is offering the course “Pollinators, Beekeeping, and Products From the Hive” for farmers, hobbyists, and landowners with interests in pollinator conservation and beekeeping.

5/30 - 6/4/17

Class in Sustainable Foraging in the Northwoods at Sterling College

When asked, “What is a weed?” Ralph Waldo Emerson wrote, “A plant whose virtues have never been discovered.” For those interested in exploring the virtues of wild plants and other edibles of Northern Vermont The School of the New American Farmstead at Sterling College is offering the course “Sustainable Foraging in the Northwoods.”

6/1 - 2, 17

Entrepreneur to Table Summit: Growing your Conscious Food & Ag Business

Access the MINDS, WALLETS and NETWORKS of some of the region's leading investors and business leaders at this two-day hands-on Summit. FREE to Attend.

6/1 - 4, 17

Study “Mushrooms, Molds, and Mycorrhizae” with Tradd Cotter at Sterling College

Mushrooms are delicious and full of nutrients, but they are also surprisingly powerful tools for both ecologically-based farming and remediation and prevention of pollution. The School of the New American Farmstead at Sterling College is offering a new course in “Mushrooms, Molds, and Mycorrhizae” for those interested in exploring the cultivation and ecology of these fungi. This intensive four-day course, held from June 1-4, 2017, is designed to guide students through mushroom ecology and basic identification, farm reproduction methods and cultivation, mycoremediation, and medicinal mushrooms, extracts, and tinctures.

6/2/17 1:45pm - 3:45pm

Shelburne Farms Sun to Cheese Tour

Where does the story begin with our delicious Farmhouse Cheddar Cheese? Come and find out!

6/3/17 9:00am - 4:00pm

Strolling of the Heifers Parade and Slow Living Expo

BRATTLEBORO, VT. — The 16th annual Strolling of the Heifers Weekend, featuring a parade of flower-bedecked heifer calves led by future farmers up the historic Main Street of Brattleboro, Vermont takes place June 2, 3 and 4.

6/3/17 12:00pm - 4:00pm

Preservation Burlington Homes Tour featuring the Intervale Center

The Intervale Center is excited to be part of the larger Preservation Burlington Homes Tour, and to continue to tell our story of agricultural innovation - past, present and future. Come learn more about the fascinating agricultural history of the Intervale!

6/5 - 9, 17

Small-Scale Dairying

Running a successful, sustainable, and satisfying farmstead dairy and creamery requires knowledge and skill in the areas of animal husbandry, dairy product manufacturing, and business management. This course covers all three components in detail, providing students with the tools to effectively manage a healthy herd of dairy animals, produce and effectively market sought-after dairy products, and do so in a way that supports a balanced life for the farmer.

6/5 - 9, 17

Study “Wildcrafting: Food & Beverages From the Natural World” with Pascal Baudar at Sterling College

Wild foods are increasingly popular; chefs are incorporating wild ingredients into their restaurant meals and foraging guides are proliferating. The School of the New American Farmstead at Sterling College is once again offering the course “Wildcrafting: Food & Beverages From the Natural World” with noted author and instructor Pascal Baudar for those interested in exploring their own local landscapes as well as digging deep into innovative techniques for food preservation and “culinary alchemy.” This five-day course, held June 5–9, 2017, will have students bypassing both the grocery store and the farm as they head to the woods and other wild spaces to source the primary ingredients for a range of food and drinks. Students will explore the unique flavors of both field and forest as they make wild breads, brines, hot sauces, condiments, confections, infused salts, lightly fermented beverages, and wild beers.

6/5/17 8:30am - 6/9/17 4:30pm

Wild Mead: Traditional Fermented Honey Beverages

Make honey-based fermented beverages with techniques that have been utilized by ancient cultures since the first discovery of bubbling honey. This course will equip and inspire homestead mazers and aspiring beverage entrepreneurs to transform a staple product of the diversified farmstead—raw honey—into delicious, high-value meads and specialty non-alcoholic beverages.

6/8/17 9:00am - 4:00pm

3SquaresVT Regional Conference - Rutland

Hunger Free Vermont invites you to attend the Spring 2017 3SquaresVT Conference in your region! Receive trainings, skills, advocacy, and outreach strategies on 3SquaresVT (the state's SNAP/food stamp program), hear about policy updates from the Department for Children & Families. This conference is open to anyone who wants to learn more about 3SquaresVT and/or interacts with low-income Vermonters. Space is limited - please register by May 23rd! Register here:

6/10 - 11, 17

Mother Earth News Fair

Mother Earth News, the largest and longest-running publication about self-sufficient lifestyles, premieres its Vermont edition of the Mother Earth News Fair June. 10-11 at the Champlain Valley Exposition 105 Pearl Street in Essex Junction. The Fair runs from 9:00 a.m. to 6:00 p.m. on Saturday, and from 9:00 a.m. to 5:00 p.m. Sunday.

6/10 - 11, 17

Champlain Valley Sweet Potato Plant Sale

Grow your own sweet potatoes! Sweet potatoes are ideal for Champlain Valley gardeners with sandy, silty, or loam soil. Each fully-rooted organic slip can produce up to five pounds of delicious Orleans sweet potatoes. This fundraiser sale supports the Vermont Community Garden Network's education programs. Join us at Red Wagon Plants in Hinesburg, 8am-6pm.

6/12 - 16, 17

Study “The Art of Natural Cheesemaking” with David Asher at The School of the New American Farmstead

Home cheesemaking can seem daunting, and home cheesemaking without packaged, powdered cultures and synthetic rennets can seem well-nigh impossible. However, it is well within reach to make cheese that is inspired by traditional practices and based on the ecology of raw milk. The home cheesemaker can be liberated from commercial additives and empowered to cultivate their own starter cultures and growing the fungi that ripen cheeses. Author and cheesemaker David Asher will demystify the process and teach how to make natural and delicious farmhouse cheese in an upcoming course at the School of the New American Farmstead at Sterling College.

6/12/17 8:30am - 6/16/17 4:30pm

Ecological Orcharding

This five day course presents a whole system-based approach for producing delicious, nutritionally dense fruits and berries. Students will learn to select varieties, cultivate a thriving, diverse, productive landscape, create habitat for pollinators and beneficial insects, make and use natural sprays to boost plant immune response, and garden fungally. We will also explore value added products and market opportunities.

6/14/17 8:30am - 5:00pm

Vermont Specialty Food Association Spring Annual Meeting

This year’s event has a strong line-up of speakers, including Allison Hooper of Vermont Creamery as our luncheon speaker. Attendees will also have an opportunity to hear from, and network with, a representative from Amazon and gain insight in how to successfully sell your products on the world’s largest online retailer; hear from Specialty Food Association’s new President Phil Kafarakis on the state of specialty foods at the national level, and so much more!

6/19/17 8:30am - 6/23/17 4:30pm

Holistic Livestock Husbandry

Holistic Livestock Husbandry looks at how infrastructure, feeding, handling, and management impact the health of the whole farm system in a small, diversified livestock operation. Sessions with Dr. Hubert Karreman, VMD and a master class with Dr. Temple Grandin offer the opportunity to learn from some of the most acclaimed figures in humane livestock management in an applied manner and small farm setting.

6/19/17 8:30am - 6/23/17 4:30pm

Ethical Slaughter and Butchery

This course explores ways to safely, ethically, and humanely bring our livestock from the field to the table. Over the course of five days, students will observe several on-farm slaughters of hogs, lambs, poultry and other livestock, participate in butchery of animal carcasses and a cooking demonstration, and take part in lectures and discussion of the ethical questions surrounding our choices to consume meat.

6/20/17 9:00am - 6/21/17 5:00pm

The Art of Natural Cheesemaking with David Asher

Discover the secrets of traditional cheesemaking practices with organic farmer, farmstead cheesemaker, and author of The Art of Natural Cheesemaking, David Asher.

6/21 - 23, 17

Integrated Pest Management

Do you face persistent challenges in your greenhouse with powdery mildew? Thrips? Aphids? Root pathogens? Are you interested in using biological control but unsure how to integrate materials into your existing routine? Are you already using biologicals but unsure how to measure their effectiveness?

6/22/17 3:00pm - 6:00pm

4th Annual Summer Block Party

Green Mountain Farm-to-School is kicking off the beginning of summer and the free summer meals program with a huge celebration at Gardner Park in Newport on June 22 from 3 to 6 PM! The event is free and open to the public.

6/24 - 25, 17

Basic Welding

At the end of this training you will have the skills to fix equipment around the farm, house or business.

6/26/17 8:30am - 6/30/17 4:30pm

Grazing and Soil Building

It is possible to simultaneously heal landscapes, sequester carbon in our soils, create ecologically sound, humane farming systems, and feed ourselves quality food. Learn to farm resiliently and develop efficient on-farm grazing systems by mimicking natural patterns, measuring and maintaining biodiversity, and setting appropriate animal numbers for the landscape and season.

6/26/17 8:30am - 6/30/17 4:30pm

Charcuterie: Artisanal Preparation & Preservation of Meat

This five-day artisan food intensive provides students the practical and scientific knowledge needed to process, salt, cure, and ferment meats from a variety of animals at home or in a small-scale professional setting with reverence and confidence.

6/28/17 5:30pm - 7:30pm

VBSR Networking Get-Together Hosted by Stonecutter Spirits

VBSR members and friends are invited to join us for an evening of networking and education at Stonecutter Spirits in Middlebury! Join us as we “Get-Together” to talk sustainable retrofitting, employee well-being and what it takes to bake social responsibility into new and growing organizations.