Consider attending one of these free and useful workshops. RAFFL is sponsoring the one in Rutland and it’s being led by Carol Tashie of Radical Roots Farm.
A WORKSHOP FOR SMALL AND DIVERSIFIED PRODUCE GROWERS
Are you thinking it is time to write a harvest guide or an employee training manual? How about getting more disciplined about managing what you have in storage? Believe it or not, writing a farm food safety plan can help you reach these other goals! Good food safety practices are grounded in good organization and hygiene and sanitation practices, so when you develop a produce safety plan, you can reap benefits in operational efficiency and produce quality.
UVM Extension’s Center for Sustainable Agriculture, will offer five full day workshops on practical food safety for small and diversified farms who market directly and locally.
Thanks to a USDA Specialty Crop Block Grant from the Vermont Agency of Agriculture, Food and Markets, these workshops are free. Participants will receive morning coffee, a light lunch, a template for a farm produce safety plan and a binder of reference material.
To register for this free workshop: (Register Now – Space is Limited!)
By phone: call Cheryl Herrick at 802-656-5459
By mail: complete the attached registration form and mail it to: Cheryl Herrick,
UVM Center for Sustainable Agriculture, 23 Mansfield Ave., Burlington, VT 05401
To request a scholarship or disability-related accommodation to participate in this program, please contact Ginger Nickerson at (802) 505-8189 firstname.lastname@example.org, by two weeks before the workshop you want to attend so we may assist you.
Note: Although this workshop lays the foundation for a Good Agricultural Practices (GAPs) certification plan, it is designed for small, diversified farmers who do not intend to become GAP certified in the near future. Please contact Ginger Nickerson at email@example.com if you are seeking assistance in creating a food safety plan for a GAPs Certification Audit.
SPECIFIC WORKSHOP TIMES AND LOCATIONS
Morrisville: Monday, February 24: 9:00 – 3:00 pm at the Stone Grill. Farmer presenter: Jim Ryan, Bear Swamp Farm
Bear Swamp Farm is a relatively new, small diversified vegetable, fruit, and grass-raised beef operation. We raise about 2 acres of mixed vegetables, greenhouse crops, and fruits and a small herd of beef cows, as well as eggs and shiitake mushrooms. We are not certified organic but grow organically. Markets include: wholesale, and retail on-site with a CSA debit card farm stand.
Burlington: Wednesday, February 26: 9:00 – 3:00 pm at Burlington Co-Housing. Farmer presenter: Becky Maden, Intervale Community Farm
The Intervale Community Farm began in 1990 in order to provide the greater Burlington community with an affordable source of high-quality, organic produce. Organized as a member-owned, community-supported agriculture (CSA) farm, ICF has grown to serve over 500 member households annually, growing and distributing produce for nine months of the year.
Newport: Friday, February 28, 9:00 – 3:00 pm at the Gateway Center. Farmer presenter:Gerard Croizet, Berry Creek Farm
Berry Creek Farm consists of 160 mostly wooded acres, but we farm 1 acre of strawberries, about 4 acres of vegetables and have 6 greenhouses. We also produce bedding plant in the spring. We sell through CSA, farm stand, a few whole sale account.
Rutland (co-sponsored by RAFFL, Rutland Area Farm and Food Link): Tuesday, March 11: 9:00 -3:00 pm at the Rutland Opera House. Farmer presenter: Carol Tashie, Radical Roots Farm
Radical Roots Farm grows fruits and vegetables on 2 acres for a variety of local markets: Rutland summer and winter farmers markets; local restaurants, and local schools. We have a 68 member CSA (includes pick-up at the farm, delivery to Rutland City businesses, free choice at Farmers Market) and use all organic practices but are not certified.
Bennington (co-sponsored by Bennington College): Wednesday, March 12: 9:00 – 3:00 pm at Bennington College’s CAPA Center. Farmer presenter: Karen Trubitt, True Love Farm
True Love Farm grows 3-4 acres of vegetables, berries, pastured laying hens and meat chickens on a 30-acre parcel. Participating in three farmers’ markets weekly (which also serve a 50-member CSA), the farm additionally works with a handful of wholesale accounts and sponsors a 25-member winter CSA with on-farm pick up.