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1/3/21 3:00pm - 1/31/21 5:00pm

Real Organic Project Virtual Symposium - 60+ Speakers

The 2021 Virtual Symposium happens every Sunday from 3-5pm EST! One ticket gets you into all five sessions or register for a Germinate Pass to view recorded content for 72 hours after each session. We would love for thousands of students, eaters, growers and doers to watch and bring the conversation back to their communities. Don’t miss the limited release compilation of interviews and real-time gathering of over 60 prominent organic farmers, scientists, and climate activists who hope to answer “Can real organic farming be saved?”. Speakers include Al Gore, Bill McKibben, Vandana Shiva, Dan Barber, Alice Waters, Jean-Martin Fortier, Karen Washington, and many more!

1/5/21 12:00am - 2/5/21 11:30pm

Vermont Compost Operator Certification Training

Registration Open to Vermonters for Remote Training

1/13/21 12:00pm - 1:00pm

Farm-Based Education in Every City and Town: 4 Unique Stories

Whether you're a farm-based organization, a family farm, a hospitality business, or an education institution, this session will inspire you to offer authentic farm-based experiences in your community.

1/14 - 16, 21

25th Annual Vermont Grazing and Livestock Conference

The 25th Annual Vermont Grazing and Livestock Conference will take place virtually on January 14-16, 2021. This year’s theme is As Above, So Below: Taking Stock of What We See, To Care for All We Grow. The conference will address practical land-assessment skills and specific on-farm management practices by highlighting the thriving ecosystems inherent to well-managed agricultural lands.

1/20/21 3:00pm - 5/12/21 4:30pm

Farm to School Professional Development Series

New virtual professional development series for Vermont K-12 teachers implementing food systems, nutrition education, and hands-on learning opportunities into their curriculum. Topics include food justice, trauma informed practices, student engagement, school gardening and cooking.

1/23/21 9:00am - 3/21/21 4:00pm

Meat Cutting: Butchering Basics

This training will cover the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts. Value added processing, such as sausage, smokes hams, and bacon will also be covered, with an emphasis on food safety, sourcing, and maintaining high utilization of whole animals. Butchering Basics can be taken as a three-part series or individually by animal interest

1/27/21 9:30am - 12:00pm

VT USDA State Technical Committee Meeting

Hosted virtually via Microsoft Teams, the USDA State Technical Committee meeting will include updates from USDA Natural Resources Conservation Service, Farm Service Agency, and conservation partners. The meetings is open to anyone wishing to participate.

2/1 - 7, 21

Vermont Hot Chocolate Week

DigInVT’s Vermont Hot Chocolate Week is a celebration of this delicious winter beverage, as well as all the Vermont ingredients you need to make it - whether it’s a kid-friendly option or an adult, boozy version. The Green Mountain State has the cows and dairy farmers, chocolate makers, chefs, and distillers, so cozy up with a mug this February and all winter long!