This year’s Gathering is all about “Cultivating Connections.” Coming out of the depths of the COVID-19 pandemic, the desire to reconnect in-person runs deep. With global events intensifying fissures in our society, supply chains, and the climate, more than ever, we need approaches, models, programs, and innovation spanning the private and public sectors that bring people together to strengthen the environmental, social, and economic fabric of our food system.

Join Vermont Fish and Wildlife and Rural Vermont in the Vermont Wild Kitchen! For this episode we'll be baking up cookies with Marya Merriam!

As always, bring your appetites, friends, and questions and join us in the Vermont Wild Kitchen.

You can tune in on YouTube at https://www.youtube.com/watch?v=J0zOL5N0OgA

Rural Vermont is again partnering with experts at Vermont Legal Aid to offer farmer-specific support around all things related to healthcare plan enrollment. Topics that may be covered: general support around open enrollment and choosing a plan, the status of the public health emergency and what that means for your healthcare plan, subsidies available for 2023 premium support, healthcare coverage for children and pregnant people without legal status, and premium subsidies potentially available for family members when one person receives employer-offered healthcare.

Come on down to the farm for Harvest Festival! The day will be full of activities and yummy treats to get into the spirit of the fall season.

We'll be pressing cider, making prints, learning about seed-saving, and more. Show off your Halloween costume if you'd like! Free admission with activities by donation to benefit the farm and our programming.

Bring the whole family! Bring friends! We look forward to seeing you there.

Winter is coming! Does the idea of buying jet-lagged lettuce from California make you weary? Peter Burke, the author of Year-Round Indoor Salad Gardening, devised an elegant and affordable way to grow his own fresh greens year-round. He will be at the Brattleboro Food Cooperative on Saturday, November 5th from 2:30-4:00 to show you how. If you want to grow salad greens indoors, whatever the weather, without special equipment, Peter’s class is the place for you!

At this slaughter and processing workshop, participants will learn how to slaughter, butcher and process turkey in a way to get the best results for a succulent bird. Wings, breasts and thighs all need different temperatures and times to cook. Cooking the whole bird makes for dry breasts, burnt wings tips, and everyone fighting over the dark meat. Buy whole turkeys directly from farmers and learn how to cook the bird in the way that makes the best meal at this workshop!

Support the Farm Share Program while shopping at your favorite food businesses during this annual event! When you eat out or shop at participating businesses in October, the businesses will make a donation to the Farm Share Program.