USDA announces May 14 App Deadline for high tunnels, irrigation
The USDA Natural Resources Conservation Service (NRCS) in Vermont announced that financial assistance is available through the Agricultural Management Assistance (AMA) program for eligible producers to implement conservation practices such as high tunnels, micro-irrigation and other specific irrigation and water related practices. Apply by May 14.
Read More New Report Reflects Phosphorus Reduction Progress as a Result of Conservation Implementation by Vermont Farmers
The Vermont Agricultural Water Quality Partnership (VAWQP) released its 2020 annual report highlighting the impacts of state and federal investments toward protecting and improving water quality. The VAWQP report shares conservation practice implementation data which indicates a high level of commitment from Vermont farmers in land stewardship.
Read More Apply by April 23 for the USDA-NRCS Conservation Stewardship Program (CSP)
Agricultural producers and forest landowners wanting to enhance current conservation efforts are encouraged to apply for the Conservation Stewardship Program (CSP). While applications for CSP are accepted year-round, applications must be received by April 23, 2021, to be considered for this funding period.
Read More Nominations being accepted for the Leopold Conservation Award
Recognition to landowners for exemplary conservation with $10,000 award in Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont.
Read More AmeriCorps VISTA Needed to Help Launch Northeast Kingdom Gleaning Program
The Northeast Kingdom Waste Management District and Salvation Farms partner to build Vermont’s newest gleaning program to serve the Northeast Kingdom. An effort coming out of the Northeast Kingdom Food Cycle Coalition, this local partnership brings in a national partner, Harvest Against Hunger, to place an AmeriCorps VISTA service member to help seed the Northeast Kingdom gleaning program. The Northeast Kingdom Waste Management District seeks to fill this Harvest Against Hunger VISTA position for a start date in April and is accepting applications now.
Read More A Chilly Challenge to Bolster Local Food Security
A historic barn in Morrisville, awaits its new purpose. Imagine this old barn transformed into a community hub. Bustling with volunteers and filled with produce from local farms. A space of constant movement where the generosity and hard work of farmers meets the needs of neighbors. The barn renovation is nearly complete. An estimated $20,000 is needed to button up final, important details - doors, bathroom, stairs, wheelchair accessibility, clapboarding, painting, a parking lot, and more. Join the Polar Non-Splash: Shiverin’ to Share! This virtual fundraiser invites you to participate. Get creative! Make a snow angel, shovel some snow, move some stuff with your tractor BUT no snowsuits or boots allowed - the sky's the limit.
Read More Food Connects Welcomes New Food Hub Local Food Institutional Sales Associate
Food Connects is excited to welcome Tom Brewton to their Food Hub team as their new Local Food Institutional Sales Associate.
Read More Frisky Cow Gelato Expands with New Local Food Production Facility
Frisky Cow Gelato (FCG) continues to grow, expanding production in a new Keene facility, proving the growth of consumer interest in locally produced food.
Read More A Case for Universal Meals
Conor Floyd, Food Connects' Farm to School Program Manager, makes the case for Universal Meals.
Read More ACORN Launches Eat Local VT App
The new map-based app reflects a wider trend of agriculture shifting to the online realm.
Read More New Plan to Strengthen Vermont's Agriculture and Food System Released
The Vermont Sustainable Jobs Fund through its Farm to Plate Initiative, and the Vermont Agency of Agriculture, Food and Markets (VAAFM) have released the Vermont Agriculture and Food System Strategic Plan 2021-2030.
Read More Vermont Tech Offering Meat Cutting: Butchering Courses
Vermont Tech is offering meat cutting: butchering training that will cover 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, smokes hams, and bacon will also be covered, with an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.
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