Join us for one of four day-long intensive workshops for commercial farmers and dedicated homesteaders on Monday, February 17.

Prices include lunch from Just Delicious Catering; however, we cannot guarantee lunch for walk-ins.

Please note that most Monday intensives will take place at the UVM Davis Center; Beef Butchery will be held at ArtsRiot in downtown Burlington.

 


Action Planning for Farm Resilience in a Changing Climate
High tunnels may be one way for farms to increase resilience.10am–4pm, Davis Center, UVM
$50 members; $65 non-members

**A $30, post event refund is available for commercial farmers who participate.

Join researchers and extension educators from the University of Vermont who are partnering with farmers to develop long-term farm management strategies under weather extremes. The session will include themed “resilience stations” exploring best management practices, financial planning, and personal care. Bring your farm maps and other information to develop an individualized “climate change resilience action plan.”

Presenters: Joshua Faulkner, UVM Farming and Climate Change Program Coordinator; Kate Westdijk, UVM Food Systems Research Specialist; Eric Noel, co-owner of Health Hero Farm; John Hayden, co-owner of The Farm Between; Jenn Colby, UVM Grazing Specialist; Kirsten Workman, UVM Agronomy Specialist for Field Crops and Nutrient Management; Sam Smith, Intervale Center Farm Business Specialist; Sarah Noel Larose, VT Natural Resources Conservation Service; Liz Brownlee & Connor Steman, former UVM Field Naturalist Program Master’s students; and Lindsey Ruhl, Master's student in UVM Plant and Soil Science.

This workshop has been made possible by the Vermont Community Foundation and is based on work supported by the UVM Food Systems Spire and several UVM departments.


Beef Butchery: Hindquarters and Smoked Sausages
Learn to cut beef in this workshop.10am–4pm, ArtsRiot, 400 Pine Street, Burlington, VT
$75 members; $90 non-members; walk-in registration available as space permits.

Join two of Vermont’s leading butchers to learn about cutting beef and value-added processing. The first half of the day we will breakdown a hindquarter of beef, learning about the different cuts, meat quality, and the dry-aging process. The second half of the day we will be making smoked kielbasa and summer sausage and reviewing the equipment, science, and food safety behind their production. Space is limited for this hands-on session and pre-registration is required.

Presenters: Frank Pace is the butcher at Guild Fine Meats in Burlington. Cole Ward teaches butchering in person and through his video series, The Gourmet Butcher.


Chicken Soup for the Soil: Building Nutrient-Dense Soil for Nutrient-Dense Crops
Quality crops begin with healthy soil.10am–3pm, Davis Center, UVM
$50 members; $65 non-members

Soils, crops, and livestock are all interrelated and have the potential to add up to a thriving, healthy whole farm system. This workshop will start with strategies for building first class productive soils that produce nutrient-dense crops. Jerry Brunetti will tell us how to do it from the ground up.

Jack Lazor and Heather Darby will describe their research work and practical approaches to producing superior quality crops here in Vermont.

Presenters: Jerry Brunetti is the owner of Agri-Dynamics, Inc. in Martins Creek, PA and is a soil and crop consultant for livestock farms and ranches. Jack Lazor is the owner of Butterworks Farm in Westfield, VT and author of The Organic Grain Grower. Heather Darby is a farmer and the Agronomic and Soils Specialist for UVM.

This workshop has been made possible by the Forrest and Frances Lattner Foundation.


Commercial Growing of Medicinal Herbs for Market in the Northeast
Calendula is one of the herbs that can be grown in VT.10am–3pm, Davis Center, UVM
$50 members; $65 non-members

Interested in producing herbs on a commercial scale? Join the owners of Zack Woods Herb Farm in an exploration of the entire process from seed selection to sales, including facilities layout and planning, species selection, propagation, growing, harvesting, post-harvest processing, storage, value-added processing and marketing.

Presenters: Jeff and Melanie Carpenter have owned and operated Zack Woods Herb Farm, a certified organic medicinal herb farm located in Hyde Park, VT, for 14 years. Zack Woods Herb Farm sells organic dried and fresh bulk herbs, herbal teas, and potted medicinal plants through both wholesale and retail accounts.