Multi-Species Rotational Grazing

Date: 2024-08-22

Time: 10am-12pm

Location:
1121 Ferguson Rd., Barnet, VT 05821

Description: What if you could have healthier land, happier animals, and higher profits without scaling up? Join us to learn how Zach Mangione of Cross Farm has used intensive, multi-species rotational grazing to transform a 7 ac. abandoned field into a lush pasture that can support 2000 poultry, 42 ewes plus lambs, and produce 1400 lbs DM per acre! UVM Extension Specialist Amber Reed & CCNRCD staff will be available to talk about how to analyze forage production potential and design your own rotational grazing plans.

Organized by: NRCD-Caledonia County

To learn more, contact:
Taylor Johnson
taylor.johnson2@vt.nacdnet.net 802-424-3164

Bale Grazing for Success

Date: 2024-10-04

Time: 10am-12pm

Location:
2908 Sheffield Square Rd., Sheffield, VT 05866

Description: Curious about extending the winter grazing season but concerned about logistics, compaction, or stunting your forages? Ed’s done bale grazing on hayfields and pastures for over 10 years and has gone through the trial and error for you! Equipment, techniques, and planning for Northern VT landscape challenges will be discussed at this practical demo. NRCS Soil Conservationist Hannah Wigginton and CCNRCD staff will review cost share and technical assistance options to implement this practice on your farm.

Organized by: NRCD-Caledonia County

To learn more, contact:
Taylor Johnson
taylor.johnson2@vt.nacdnet.net 802-424-3164

Pests, Parasites, and Pastures: A livestock IPM workshop

Date & Time: 07/18/24 12:00 noon - 2:00pm

Location:
Philo Ridge Farm, 2766 Mt. Philo Road Charlotte 05445

Description: This summer workshop will give farmers an insight into ruminant pest and parasite management on their pastures and farms. Ed Pitcavage and Isabelle Lourie-Wisbaum, land and livestock managers at Philo Ridge Farm, will share their experiences grazing cattle and sheep to achieve optimal pest and parasite control, as well as how they have managed winter lice populations using botanical treatments. We will hear from UVM Extension Grazing Specialist Amber Reed, Extension Dairy Specialist Kelsie Meehan, and UVM Postdoctoral Research Fellow Bryony Sands. They will discuss ways that grazing management, alternative approaches, and IPM techniques can benefit livestock pest and parasite control for cattle and small ruminants. Please arrive in clean clothes and shoes. Participants must follow biosecurity measures which will include boot covers, a sanitizing station, and an avian flu briefing (all provided). Farmers may bring their own lunch; water and snacks will be provided. This is a free event. For more information, or to request a disability-related accommodation to participate in this program, please call or email Bryony Sands at 802-656-7610 or bsands@uvm.edu by Monday, July 1, 2024 so we may assist you. Register online at https://go.uvm.edu/livestock-ipm by Wednesday, July 17, 2024.

To learn more & register: https://go.uvm.edu/livestock-ipm

Organized by: Northeast Sustainable Agriculture Research & Education, UVM Extension
To learn more, contact: Bryony Sands bryony.sands@uvm.edu or Susan Brouillette at susan.brouillette@uvm.edu or call 802-656-7611.

Please post this event to https://agriculture.vermont.gov/calendar if appropriate. This event was submitted via the form https://forms.office.com/g/ncNvPiUDar.

Introduction to Butchering I - Poultry, Lamb, and Goat

Date & Time: 9/9/2024-9/10/2024 9:00AM-4:30PM

Location:
Roma's Butchery, South Royalton, VT

Description: Join us for this two-day course, Introduction to Butchering I - Poultry, Lamb, and Goat, hosted by Vermont State University's Center for Agriculture and Food Entrepreneurship (CAFE), and led by Elizabeth Roma of Roma's Butchery in South Royalton, Vermont. Learn the art of butchering poultry, lamb, and goat, ideal for those pursuing a butchery career or interested in meat preparation. Discover the global appeal of poultry, particularly chicken, valued for its quick maturity and efficiency in feeding. Gain essential skills in poultry cutting and effective marketing strategies. Explore the unique role of lamb in the meat industry, shipped predominantly as whole carcasses to retailers and food services. Participants will gain hands-on experience, and will get to take home their very own prepared meat cuts as well as an entry level meat cutting knife. Cost: $495 Accepting VSAC Advancement Grant and AmeriCorps Segal Grant.

To learn more & register: https://www.enrole.com/vsc/jsp/session.jsp?sessionId=24CY-CED-0587-S02&courseId=CED-0587&categoryId=7204F9C0

Organized by: VTSU Center for Agriculture and Food Entrepreneurship
To learn more, contact: Taylor Paone - taylor.paone@vermontstate.edu

Please post this event to https://agriculture.vermont.gov/calendar if appropriate. This event was submitted via the form https://forms.office.com/g/ncNvPiUDar.

Introduction to Butchering II - Pork

Date & Time: 9/23/2024-9/24/2024 9:00AM-4:30PM

Location:
Roma's Butchery, South Royalton, Vermont

Description: Join us for this two-day course, Introduction to Butchering II - Pork, hosted by Vermont State University's Center for Agriculture and Food Entrepreneurship (CAFE), and led by Elizabeth Roma of Roma's Butchery in South Royalton, Vermont. Learn the art of butchering pork, ideal for those pursuing a butchery career or interested in meat preparation. This two-day course will focus on the breakdown and various cuts of a pig. Learn about the most dedicated animal in the meat industry. Participants will gain hands-on experience, and will get to take home their very own prepared meat cuts as well as an entry level meat cutting knife. Cost: $495 Accepting VSAC Advancement Grant and AmeriCorps Segal Grant.

To learn more & register: https://www.enrole.com/vsc/jsp/session.jsp?sessionId=24CY-CED-0588-S01&courseId=CED-0588&categoryId=7204F9C0

Organized by: Vermont State University Center for Agriculture and Food Entrepreneurship
To learn more, contact: Taylor Paone - taylor.paone@vermontstate.edu

Please post this event to https://agriculture.vermont.gov/calendar if appropriate. This event was submitted via the form https://forms.office.com/g/ncNvPiUDar.

Introduction to Butchering III - Beef

Date & Time: 10/7/2024-10/8/2024 9:00AM-4:30PM

Location:
Roma's Butchery, South Royalton, VT

Description: Join us for this two-day course, Introduction to Butchering III - Beef, hosted by Vermont State University's Center for Agriculture and Food Entrepreneurship (CAFE), and led by Elizabeth Roma of Roma's Butchery in South Royalton, Vermont. Learn the art of butchering beef, ideal for those pursuing a butchery career or interested in meat preparation. This session will focus on the breakdown and various cuts of a beef half. Participants will practice and feel confident breaking down half of the beef into primal, sub-primal, and finally, into retail cuts such as steaks, roasts, stew meat, etc. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife. What else can we say, "Beef- It's What's For Dinner!" Cost: $495 Accepting VSAC Advancement Grant and AmeriCorps Segal Grant.

To learn more & register: https://www.enrole.com/vsc/jsp/session.jsp?sessionId=24CY-CED-0589-S01&courseId=CED-0589&categoryId=7204F9C0

Organized by: Vermont State University Center for Agriculture and Food Entrepreneurship
To learn more, contact: Taylor Paone - taylor.paone@vermontstate.edu

Please post this event to https://agriculture.vermont.gov/calendar if appropriate. This event was submitted via the form https://forms.office.com/g/ncNvPiUDar.

Artificial Insemination of Dairy Cattle and Reproductive Management Training

Date & Time: 9/6/2024-9/7/2024

Location:
VTSU Randolph, VT

Description: This two-day training, conducted in collaboration with Premier Select Sires, Inc., will blend classroom lectures with practical hands-on labs. Participants will gain insights into the bovine reproductive cycle and learn about common reproductive management techniques. The program includes a three-hour session dedicated to developing palpation skills and another three-hour segment focused on artificially inseminating dairy cattle. This training is ideal for individuals involved in dairy farming and interested in advancing their knowledge and skills in bovine reproductive management. Cost: $475 Accepting VSAC Advancement Grants and AmeriCorps Segal awards.

To learn more & register: https://www.enrole.com/vsc/jsp/session.jsp?sessionId=24CY-CED-0837-S02&courseId=CED-0837&categoryId=7204F9C0

Organized by: Vermont State University - Center for Agriculture and Food Entrepreneurship
To learn more, contact: Taylor Paone - taylor.paone@vermontstate.edu

Please post this event to https://agriculture.vermont.gov/calendar if appropriate. This event was submitted via the form https://forms.office.com/g/ncNvPiUDar.

UVM Extension Dairy Team Tri-State Workshop: Focus on Farm Biosecurity

Date & Time: Tuesday, July 16th, noon-2pm

Location:
UVM Paul Miller Research Farm Classroom 500 Spear Street, South Burlington, VT 05403

Description: Join the UVM Extension Dairy Team and Dr. Julie Smith for our annual summer workshop focusing on farm biosecurity. The Tri-State Dairy Extension Team is a collaborative effort by University of New Hampshire, University of Maine, and University of Vermont Extension. Planning and implementing on-farm biosecurity practices is foundational to preventing the spread of disease, ensuring animal health, and securing food supply safety across farms of all sizes and types. The goal of managing farm biosecurity is to prevent new diseases from entering the farm and to control existing diseases from spreading between livestock or to livestock on other farms. This workshop is designed for dairy and livestock producers, diversified farms, and the service providers that work with them. This is a free event, with free Ben & Jerry's Ice Cream. Registration is required, space is limited. Dr. Julie Smith is a veterinarian and animal scientist who conducts research and outreach focused on mitigating the consequences of diseases of livestock and poultry, emphasizing the importance of awareness and prevention. She is currently a research professor in the Department of Animal and Veterinary Sciences at the University of Vermont and resides on a family farm with her husband and teenage son. She will cover the importance of biosecurity from an animal and human health perspective, as well as how to put together a biosecurity plan on your own farm. Dr. Kaitlynn Levine, Vermont Assistant State Veterinarian, will discuss the current risks of Highly Pathogenic Avian Influenza in dairy cattle as well as other important diseases to look for in animals, specifically small ruminants. Amber Machia, UVM Extension Dairy Research Specialist from the Northwest Crops and Soils Team will present biosecurity considerations for dairy and livestock farm service providers and extension personnel to prevent the spread of livestock disease and provide resources about the tools needed to take the appropriate measures to minimize the risk of introducing and spreading disease on the farms you visit. Similar workshop programming to be facilitated by University of New Hampshire and University of Maine Extension. For additional information: University of Maine Extension Contact: Glenda Pereira (207) 581-3240, glenda.pereira@maine.edu University of New Hampshire Extension Contact: Sarah Allen (603) 825-5509, sarah.allen@unh.edu

To learn more & register: https://www.uvm.edu/sites/default/files/Northwest-Crops-and-Soils-Program/2024%20Events/UVM_Extension_Farm_Biosecurity_Workshop.pdf

Organized by: UVM Extension Dairy Team
To learn more, contact: Amber Machia amber.machia@uvm.edu 802-355-2653