Winter Conference: Browse Workshops

Whether you’re a gardener, homesteader, commercial farmer, researcher, forager, chef or consumer, you are certain to find something at the Winter Conference to enrich your skills, inspire your goals and deepen your understanding. Browse below and check back often, as we're still finalizing the schedule!

Workshops are listed below by session. You can also sort them alphabetically by title or view a list of presenters.

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February 15 - Saturday
A Bio-Intensive Market Garden: Using Intensive Planting to Maximize Production 10:45am - 12:00pm (Workshop Session I)
Better Soils Are Better Business: Research from Vermont Dairy Farms 10:45am - 12:00pm (Workshop Session I)
Calf Health Today for Tomorrow's Production 10:45am - 12:00pm (Workshop Session I)
Creating a Biodiverse Garden 10:45am - 12:00pm (Workshop Session I)
Farming Smarter, Not Harder: Planning and Analysis Tools for Profitability 10:45am - 12:00pm (Workshop Session I)
Grape Expectations: Everything From Choosing Varieties to Eating the Berries 10:45am - 12:00pm (Workshop Session I)
Homestead and Farm Resiliency: Adaptive Land and Infrastructure Systems for a Changing World 10:45am - 12:00pm (Workshop Session I)
How Can Technology Help Vermont's Food System? 10:45am - 12:00pm (Workshop Session I)
Join the Fight! Here's How We Pass GMO Labeling THIS YEAR 10:45am - 12:00pm (Workshop Session I)
Love of Learning on the Land: Getting Excited about Agriculture and Food Systems Education 10:45am - 12:00pm (Workshop Session I)
New Pests, Old Pests, and Management Practices for the Commercial Grower 10:45am - 12:00pm (Workshop Session I)
Vegetable Wash Systems to Reduce Risk and Improve Quality 10:45am - 12:00pm (Workshop Session I)
Wild Mushroom Foraging: Fine Dining, Functional Food and Medicinal Tool Chest 10:45am - 12:00pm (Workshop Session I)
Creating a Value-Added Food Business in Vermont 2:15pm - 3:30pm (Workshop Session II)
Farmers, What's in it for You? Wholesale and Institutional Markets 2:15pm - 3:30pm (Workshop Session II)
Fire and Snow: Building and Using a Wood-Fired Oven for Maximum Efficiency and Flavor 2:15pm - 3:30pm (Workshop Session II)
Getting the Most from Your Harvested Forages 2:15pm - 3:30pm (Workshop Session II)
How to Eat Food From Your Garden Every Day of the Year 2:15pm - 3:30pm (Workshop Session II)
Income Positive Poultry: Breed, Feed, and Management Considerations for Layers & Meat Birds 2:15pm - 3:30pm (Workshop Session II)
Innovative Practices on Vermont Vegetable and Berry Farms 2:15pm - 3:30pm (Workshop Session II)
Introduction to Grain Growing 2:15pm - 3:30pm (Workshop Session II)
Land Financing Mechanisms: New and Novel Approaches To Consider 2:15pm - 3:30pm (Workshop Session II)
Milk Quality and Nutrition: From Glass to Farm 2:15pm - 3:30pm (Workshop Session II)
Practical Produce Safety: Setting up Your Operation for Efficiency, Safety, and Quality 2:15pm - 3:30pm (Workshop Session II)
Pruning Fruit Trees, Shrubs, and Vines 2:15pm - 3:30pm (Workshop Session II)
Soil and Water Indivisible: The History and Future of Topsoil 2:15pm - 3:30pm (Workshop Session II)
Creating a Fair Farm: What does Food Justice Mean and Why Do We Need it In Vermont? 3:45pm - 5:00pm (Workshop Session III)
Developing a Profitable and Enjoyable Sugaring Operation 3:45pm - 5:00pm (Workshop Session III)
Essential Online Tools for Farm and Food Ventures 3:45pm - 5:00pm (Workshop Session III)
Everything You Need to Know About Pastured Meat Rabbits 3:45pm - 5:00pm (Workshop Session III)
Farmer Friendly Budgets Made Simple 3:45pm - 5:00pm (Workshop Session III)
Grazing and Pasture Management: Improving Design and Troubleshooting Problems 3:45pm - 5:00pm (Workshop Session III)
Hardy Nuts for Farms and Yards 3:45pm - 5:00pm (Workshop Session III)
N, P, & K in the Context of Ecological Soil Management 3:45pm - 5:00pm (Workshop Session III)
Organic Certification: Is It Right For Your Business? 3:45pm - 5:00pm (Workshop Session III)
Organic Raspberry Production From Planting to Post-Harvest Handling 3:45pm - 5:00pm (Workshop Session III)
Scale-Appropriate Regulation: Rural Vermont’s Campaign for Raw Milk 3:45pm - 5:00pm (Workshop Session III)
Unstress for Success with Food, Herbs and Energy Medicine 3:45pm - 5:00pm (Workshop Session III)
Why We Soak Grains and Beans: A Traditional Foods Perspective 3:45pm - 5:00pm (Workshop Session III)
February 16 - Sunday
Beekeeping Without Treatments: Myth or Reality? 10:45am - 12:00pm (Workshop Session I)
Community Garden Leader Discussion: Strategies for Lasting Gardener Engagement 10:45am - 12:00pm (Workshop Session I)
Ecological Medicine: Maintaining Health and Treating Disease Through Stewardship of Your Internal Biome 10:45am - 12:00pm (Workshop Session I)
Efficient Swine Rations from Piglet to Adult 10:45am - 12:00pm (Workshop Session I)
Gleaning: Community-Based Management of Farm-Fresh Surplus 10:45am - 12:00pm (Workshop Session I)
Indoor Gardening: Seed to Salad in Seven days 10:45am - 12:00pm (Workshop Session I)
Market Research: How to Assess Opportunities 10:45am - 12:00pm (Workshop Session I)
Soil Chemistry Q&A 10:45am - 12:00pm (Workshop Session I)
Summer Success with School Gardens and Connecting to the School Year 10:45am - 12:00pm (Workshop Session I)
Sustainable Bodies, Sustainable Farming: Ergonomic Solutions That Will Revolutionize Your Farm 10:45am - 12:00pm (Workshop Session I)
Wholesale Lettuce and Greens Production 10:45am - 12:00pm (Workshop Session I)
Winter Lambing Procedure 10:45am - 12:00pm (Workshop Session I)
Cows, Climate and Why Grazing Matters 2:15pm - 3:30pm (Workshop Session II)
Creative Community Programs to Increase Food Access 2:15pm - 3:30pm (Workshop Session II)
Diverse Fundraising Strategies for Community and School Gardens 2:15pm - 3:30pm (Workshop Session II)
Ducks: Raising and Processing for a Commercial Market 2:15pm - 3:30pm (Workshop Session II)
Enhancing Pollinator Populations for Farms and Gardens 2:15pm - 3:30pm (Workshop Session II)
Farm Labor: Strategies for Success with Your Employees & Apprentices 2:15pm - 3:30pm (Workshop Session II)
Financing Your Dream Farm 2:15pm - 3:30pm (Workshop Session II)
Introduction to Small-Batch Vegetable Fermentation 2:15pm - 3:30pm (Workshop Session II)
Starting an Animal Powered Farm 2:15pm - 3:30pm (Workshop Session II)
Successful Fruit Growing on Any Vermont Hillside 2:15pm - 3:30pm (Workshop Session II)
Using High Tunnels and Caterpillars for Summer CSAs 2:15pm - 3:30pm (Workshop Session II)
Vegetable Production Planning for Ecological and Economic Efficiencies 2:15pm - 3:30pm (Workshop Session II)
Build Self-Sufficiency with Seed Saving 3:45pm - 5:00pm (Workshop Session III)
Dense Planting Methods for Raised Beds 3:45pm - 5:00pm (Workshop Session III)
Independent Grocers: The New Frontier for Local Food? 3:45pm - 5:00pm (Workshop Session III)
Initiating and Energizing Farm to School in Your Community 3:45pm - 5:00pm (Workshop Session III)
Poultry Breeds and Brooder Set Up for the Backyard Producer 3:45pm - 5:00pm (Workshop Session III)
Re-Strategizing for Success: When and How to Change Your Business Model 3:45pm - 5:00pm (Workshop Session III)
Starting a Community-Based Garden 3:45pm - 5:00pm (Workshop Session III)
Tips and Techniques For Running a Successful Micro-Dairy 3:45pm - 5:00pm (Workshop Session III)
Using High Tunnels and Caterpillars for Fall and Winter Greens Production 3:45pm - 5:00pm (Workshop Session III)
Vegetable Storage Systems for Commercial Producers 3:45pm - 5:00pm (Workshop Session III)
Vermont Farm Resilience in a Changing Climate 3:45pm - 5:00pm (Workshop Session III)
Young Farmers Unite: Organizing for Collective Success and How You Can Join 3:45pm - 5:00pm (Workshop Session III)
February 17 - Monday
Action Planning for Farm Resilience in a Changing Climate (Monday Intensive)
Beef Butchery: Hindquarters and Smoked Sausages (Monday Intensive)
Chicken Soup for the Soil: Building Nutrient-Dense Soil for Nutrient-Dense Crops (Monday Intensive)
Commercial Growing of Medicinal Herbs for Market in the Northeast (Monday Intensive)