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Date Title
9/30/19 8:00am - 11/22/19 5:00pm

The Real Cost of Food Online Course

The Real Cost of Food offers participants an opportunity to learn about the many social and environmental impacts associated with food production, distribution, consumption, and disposal. Participants will engage with an array of audio, video, and written media, participate in discussion forums, and engage in an online Q&A session with Vermont-based instructor Eric Garza via Zoom each week. This online class begins on Monday, September 30, and will run for 8 consecutive weeks.

11/2 - 3, 19

Food Sovereignty Assembly

The US Food Sovereignty Alliance Northeast Regional Gathering is happening November 2nd & 3rd in Milford, New Hampshire. Join us to learn, reflect and continue strategizing together to advance food sovereignty! “Food sovereignty is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems. It puts the aspirations and needs of those who produce, distribute and consume food at the heart of food systems and policies rather than the demands of markets and corporations.” – Declaration of Nyéléni, the first global forum on food sovereignty, Mali, 2007

11/2/19 8:00am - 4:00pm

Caring for People, Plants and Our Planet - UVM Extension Master Gardener State Conference

3rd Annual UVM Extension Master Gardener State Conference - Open to the Public New this year: You can attend in person or online!

11/2/19 7:00pm - 10:30pm

Boston Ballet II to Perform At Spruce Peak Performing Arts Center

Boston Ballet performance

11/6/19 9:00am - 11/7/19 1:00pm

Food Safety First! Product Development Course for Small Food Businesses

Are you an entrepreneur struggling with the food safety principles behind your product? How about a small food business developing new and exciting products? Do you have questions about food safety regulation and what you have to do? If so, this is the course for you! “Food Safety First” is a 1.5 day program covering the basics of food product development, food safety hazards, and an overview of key regulatory requirements for small and emerging food businesses, such as entrepreneurs and local food processors. This course is designed specifically to meet the needs of small and emerging food businesses, to increase their knowledge in food safety to enable entrepreneurial success in the marketplace.

11/7 - 8, 19

2019 Farm to Plate Annual Gathering

Save the date for the 9th Annual Farm to Plate Gathering!

11/13/19 6:00pm - 8:00pm

ACORN’s Annual Meeting and Keynote Speakers Will Highlight Regenerative Agriculture

ACORN’s Annual Meeting and Keynote Speakers Will Highlight Regenerative Agriculture and its Ability to Transform the Land and Ourselves

11/16/19 7:00pm - 10:00pm

Nightshade Kitchen presents Sam Moss, Rosu Lup and Cricket Blue

Nightshade Kitchen is an event production company in Burlington that holds monthly kitchen concerts pairing musical performances and a home-cooked meal. Our focus is on community enrichment, providing affordable and all-ages access to the arts and reliably-sourced food, and promoting gender equality in our talent booking.

11/17/19 9:00am - 4:00pm

On-Farm Slaughter & Meat Cutting Workshop with Itinerant Slaughterer Mary Lake

This is a series of educational workshops on the slaughter and processing of two lambs guided by Mary Lake. Mary Lake is a professional itinerant slaughterer, butcher and sheep shearer who lives in Tunbridge. Join the full day and experience the whole process from slaughter to butchering during these two sequential workshops.