Join the Vermont Nursery and Landscaping Association on Thursday, June 23rd from 6-8 PM for a tour of Elmore Roots Fruit Tree & Berry Nursery. Participants will learn about research and outreach on an innovative gravel bed rooting system that can support Vermont specialty crop growers, nurseries, farms and landscapers to increase transplanting success and decrease costs.

This pilot demonstration project is funded by the Vermont Specialty Crop Block Grant Program. This event is free and light refreshments will be provided. RSVP by emailing kristina@vnlavt.org. 

Date: June 23rd from 6-8:00pm ET

Help the Vermont Community Garden Network (VGN) celebrate the roll out of their new mobile classroom! Join the celebration this Wednesday, June 22nd at Green Acres Apartments in Barre from 3-5pm. VCGN will be showcasing their new van with garden-related activities and demos. They will have mini-workshops addressing gardening, nutrition, and culinary programming. 

This event is hosted in partnership with Good Food Good Medicine and the Barre Housing Authority. Click the link for more information and to register for this free event. 

Date: June 22nd from 3-5:00pm ET

The Marketing Monday Facebook Live Series is hosted by The Livestock Conservancy in partnership with the Food Animal Concerns Trust. Next Monday, June 27th, join panelists including Sarah Blacklin and Lee Menius of NC Choices, a North Carolina based technical and educational meat and poultry initiative, to discover how knowing your audience will help you set better prices to make a profit on your farm. 

This free series is ongoing and runs through the end of 2022. Future events include talking to processors, finding niche markets, value-added products, and agritourism. The series is streamed live on The Livestock Conservancy's Facebook page and recorded for future viewing. 

Date: June 27th from 2-3:00pm ET



 

Join Vermont Tech for a training that covers 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, smoked hams, and bacon will also be covered, with an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.

The training can be done as a four-day full series in September ($1,500), or individually by animal interest throughout the year ($500 each). Click here for the full schedule. 

Date: September 19-23rd from 8:30-5:00pm ET