Join NOFA-NH and Seacoast Permaculture for a panel discussion and Q&A that as

During this 2-part workshop at Argyll Farm in Bennington, participants will learn how t

As the trees lose their final leaves and Vermont’s farmers prepare their fields for the coming winter, we are taking stock of the season. 

Interested in agroforestry? 

Whether you are a farmer, technical assistance provider, researcher or just curious, please join the Farm to Plate Agroforestry Priority Strategy Team for this upcoming meeting. 

Please join us for some spooky cocktails and food as we celebrate Halloween.  We will have a costume contest so come as you please!  Costumes are not needed to participate in the party. 

Party is from 3pm-8pm.  Prizes will be given and the and winners will be announced at 6pm for the best group and individual costume.  

Paprika will be on site serving some empanada's and we will have a limited menu also with some snacks for purchase. 

You are invited to a special tasting room event at Fable Farm to learn more about the White River Land Collaborative. WRLC is hosting a documentary screening and information session to support our women-led land access project for young and beginning farmers. We’ll be showing ‘A Seed for the Future’ at 5:30 PM. The film is an inspiring 15-minute documentary about the achievements, challenges, and aspirations of this community-driven initiative for farmland access, and why it matters in Vermont and beyond.

Emily Virzi and Rose Thackeray will teach participants the basics of raising, slaughtering, and processing turkeys. Participants get to take home 2-3# of ground turkey at the end of the workshop. 

Please join Rural Vermont and Merck Forest and Farmland Center in Rupert, Vermont on Saturday, November 4th for a pig slaughter and processing day!

In the first half of this 2-part workshop, participants will learn how to humanely slaughter, gut, skin, and quarter a whole pig. The 2nd half of the workshop will feature instruction on how to efficiently butcher and process various pork cuts.

Are you interested in increasing your or your community’s sustainability, climate resilience, and food access? Rabbit meat is among the most sustainable proteins you can consume, using far less resources and definitely less work than most other livestock. And, yes, it really does taste like chicken... buttery, lean chicken!