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DTSTART;TZID=America/New_York:20211025T110000
DTEND;TZID=America/New_York:20211026T043000
DTSTAMP:20260424T193707
CREATED:20210913T173403Z
LAST-MODIFIED:20210922T164151Z
UID:37993-1635159600-1635222600@www.buylocalfood.org
SUMMARY:PSA grower training course in Spanish / Curso de capacitación para productores de la Alianza-PSA impartido a distancia (virtual)
DESCRIPTION:Contact / Persona de contacto: Zoraia de Jesus Barros\, CISA Program Coordinator \nSchedule / Horario:\nMonday\, October 25th\, 2021\, 11am-4:30pm / Lunes 25 de octubre 2021\, 11am-4:30pm\nTuesday\, October 26th\, 2021\, 11am-4:30pm / Martes 26 de octubre 2021\, 11am-4:30pm \nLocation / Lugar: Virtual on Zoom / Plataforma virtual en Zoom \nCost / Costa: Free for MA growers / Gratis para los productores de MA \nRegister here. / Complete el formulario de inscripción aquí.\nRegistration deadline: October 11th / Límite de registro:11 de octubre \n(Note for English speakers: The registration page is midway down this page in both English and Spanish. The course is free for MA growers — at the bottom of the registration page\, MA growers may simply click “I cannot pay by credit card.”) \nWho should attend / Quién debería asistir a la capacitación: \nFruit and vegetable farm managers and others interested in learning about produce safety\, the Food Safety Modernization Act (FSMA) Produce Safety Rule\, Good Agricultural Practices/CQP\, and farm food safety best practices. The PSA grower training course is one way to satisfy the FSMA Produce Safety Rule requirement that requires: “At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.” This training provides a thorough framework for managing food safety training and decision-making on the farm. \nProductores de frutas y vegetales\, así como otras personas interesadas en aprender sobre la Norma de inocuidad de los productos agrícolas frescos de FSMA y las Buenas Prácticas Agrícolas (BPA). El curso de capacitación para productores de la Alianza-PSA (Produce Safety Alliance) es una manera de satisfacer el requisito el cual requiere que “Al menos un supervisor o persona responsable de su huerta tiene que haber terminado satisfactoriamente una capacitación en inocuidad de alimentos que sea al menos equivalente al currículo estandarizado reconocido como adecuado por la Administración de Alimentos y Medicamentos.” \nDescription / Descripción: \nThe grower training curriculum consists of seven modules: \n1- Introduction to produce safety\n2- Worker health\, hygiene\, and training\n3- Soil amendments\n4- Wildlife\, domesticated animals\, and land use\n5- Agricultural water\n6- Postharvest handling and sanitation\n7- How to develop a farm food safety plan \nEl currículo del curso de capacitación para productores contiene siete módulos:: \n1- Introducción a la inocuidad de los productos agrícolas frescos\n2- Salud\, higiene y capacitación de los trabajadores\n3- Mejoradores de suelo\n4- Fauna silvestre\, animales domésticos y uso del suelo\n5- Agua de uso agrícola\n6- Manejo postcosecha y saneamiento\n7- Cómo desarrollar un plan de inocuidad de los alimentos para la huerta \nCourse materials / Materiales del curso \nThe course manual is needed to participate and will be mailed to each participant before the training. An official certificate of course attendance will be mailed following the training. \nLos manuales del curso se enviarán por correo postal a cada participante antes del inicio del curso. Tiene que tener consigo el manual del curso para poder participar en el curso. \nTechnical requirements / Requerimientos tecnológicos: \nEach participant must have access to a computer\, high-speed internet (download >25 Mbps\, upload >3 Mbps)\, and audio and video capabilities to participate fully in the Zoom training. A screen as large or larger than a standard iPad is required to participate; phones may not be used. Participants are expected to interact with instructors during the course and will be visually monitored throughout the course to ensure they are present and attentive. An optional test meeting at Zoom will be scheduled prior to the training to allow participants to ensure that they can successfully connect to audio and video and use all of Zoom’s features. \nCada participante necesitará tener acceso a una computadora y conectividad a Internet con suficiente velocidad y consistencia para participar plenamente. Se recomienda contar con banda ancha (descarga >25 Mbps\, carga >3 Mbps). La computadora tiene que tener audio y video para que pueda escuchar y ver a los instructores\, y éstos a su vez puedan escuchar y ver a los participan-tes. No se permite el uso de teléfonos móviles para participar en este curso a distancia. Se requiere contar con una pantalla tan grande o más grande que la de un iPad estándar (9.8″x 6.8″). Los participantes serán monitoreados visualmente durante todo el curso para asegurar que estén presentes y atentos. La capacitación se impartirá utilizando la plataforma Zoom. Se espera que los participantes interactúen con los instructores durante el curso. Se programará una reunión de prueba opcional en Zoom antes de la capacitación para permitir que los participantes se aseguren de que pueden conectarse al audio y video con éxito y utilizar todas las funciones de Zoom.
URL:https://www.buylocalfood.org/event/remote-psa-grower-training-course-in-spanish/
CATEGORIES:CISA Events,Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211023T100000
DTEND;TZID=America/New_York:20211023T130000
DTSTAMP:20260424T193707
CREATED:20210915T184707Z
LAST-MODIFIED:20210915T184707Z
UID:38027-1634983200-1634994000@www.buylocalfood.org
SUMMARY:Plant attunement with local "invasive" species - practicing communication\, curiosity and creativity with our local flora
DESCRIPTION:Invasive species are a hot topic for conservationists\, farmers\, and residents. Spray the invasives? Eradicate? Celebrate? Cherish? WMRFS and Sage Green Botanicals would like to take the time to honor this complex relationship with humans and so called “invasive” species\, and slide into conversation with the plants on the edges of our landscapes. What are they trying to tell us? How may their presence inform our decision-making practices? Plant attunements allow us to approach our neighbors with creativity and curiosity. Join us as we ground into place\, engage with our hearts\, and practice the ever-evolving conversation of relationship! \nDate and time\n\nSat\, October 23\, 2021 \n10:00 AM – 1:00 PM EDT \nAdd to calendar \n\nLocation\n\n95 Montague Road \nAmherst\, MA 01002 \nView Map \nClick here to register.
URL:https://www.buylocalfood.org/event/plant-attunement-with-local-invasive-species-practicing-communication-curiosity-and-creativity-with-our-local-flora/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211019T163000
DTEND;TZID=America/New_York:20211019T180000
DTSTAMP:20260424T193707
CREATED:20210930T180456Z
LAST-MODIFIED:20210930T180456Z
UID:38162-1634661000-1634666400@www.buylocalfood.org
SUMMARY:Walk Through Financial Statements Part 2 - Balance Sheet (Webinar)
DESCRIPTION:October 19: Walk Through Financial Statements Part 2 – Balance Sheet \nThis webinar will take a deeper dive into what your balance sheet is telling you\, including: what’s in a debt schedule\, accounting for inventory\, keeping track of equity ownership\, how legal formation affects money in your business and tools for managing cash flow. > Register \nTuesday\, October 19\, 2021 \n4:30 PM – 6:00 PM (Eastern Time)
URL:https://www.buylocalfood.org/event/walk-through-financial-statements-part-2-balance-sheet-webinar/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211019T150000
DTEND;TZID=America/New_York:20211019T170000
DTSTAMP:20260424T193707
CREATED:20210804T212234Z
LAST-MODIFIED:20211015T155155Z
UID:37625-1634655600-1634662800@www.buylocalfood.org
SUMMARY:On-Farm Energy: Audits\, Short Term Solutions and Long Planning
DESCRIPTION:(Rain Date October 20) \n\nHosted by Simple Gifts Farm: 1089 N Pleasant St\, Amherst\n\n \nThe Massachusetts Farm Energy Program (MFEP) will present on how to identify\, plan for\, fund\, and implement both short and longer-term energy projects. This includes energy savings projects\, such as upgrading lighting\, and energy generating projects\, such as solar. Plus\, a walk through for what to expect in an audit and what steps to take to plan for and finance suggested improvements. As part of a Climate and Ag Fellowship Simple Gifts will share their long term sustainability and energy plans for the farm as well as recent improvements in infrastructure and equipment.\n \nRegister here.  \nMegan Denardo\, Program Specialist at Center for Ecotechnology\nJeremy Barker-Plotkin and Dave Tepfer\, Owners at Simple Gifts Farm
URL:https://www.buylocalfood.org/event/on-farm-energy-audits-short-term-solutions-and-long-planning/
CATEGORIES:Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211016T140000
DTEND;TZID=America/New_York:20211016T170000
DTSTAMP:20260424T193707
CREATED:20210915T184536Z
LAST-MODIFIED:20210915T184536Z
UID:38025-1634392800-1634403600@www.buylocalfood.org
SUMMARY:Wheelview Farm Tour - Community Engagement Series
DESCRIPTION:Come explore grass-fed beef in Western MA with this farm tour\, discussion and learning opportunity at Wheel-view Farm!\n\n\n\n\n\nAbout this event\n\n\nJoin us on 350 acres of pasture and forest at Wheel-view farm for tour and conversation about the past\, present and future of rotationally grazed cattle in Western Massachusetts. Located in the hills of Franklin County\, this beautiful land produces some of the most delicious and well-grown livestock in the state\, as well as maple products\, pork\, apples\, timber and hay. We will observe the many lessons of John and Carolyn Wheeler and discuss how their practices can serve as a path forward to 30% regeneratively & bioregionally grown and consumed foods by 3030. Farm Museum tour and possible tractor ride to the top of the hill! \nDate and time\n\nSat\, October 16\, 2021 \n2:00 PM – 5:00 PM EDT \nAdd to calendar \n\nLocation\n\n212 Reynolds Road \nShelburne Falls\, MA 01370 \nView Map \nClick here to register. \n\nRain date Sunday Oct 17
URL:https://www.buylocalfood.org/event/wheelview-farm-tour-community-engagement-series/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211014T180000
DTEND;TZID=America/New_York:20211014T190000
DTSTAMP:20260424T193707
CREATED:20210929T212719Z
LAST-MODIFIED:20211007T191843Z
UID:37898-1634234400-1634238000@www.buylocalfood.org
SUMMARY:Grant writing workshop: Agricultural Food Safety Improvement Program
DESCRIPTION:Thursday\, October 14\, 6-7pm\nOnline\nDo you need funding to make food safety-related equipment or facility upgrades on your farm? This grant offers money to make capital improvements in fruit\, vegetable and aquaculture operations to help you improve food safety\, access new markets\, and meet regulatory requirements. Join Kristen Wilmer\, Program Manager at CISA\, as she shares her extensive experience helping farmers with grant-writing and offers insights on how to write a strong grant application for the currently open Agricultural Food Safety Improvement Program. Attendees will come away with a framework for approaching this grant application\, information on program priorities and commonly funded projects\, and tips on how to increase their chances of successfully getting funded. \nThis workshop is free and open to all farm businesses. Questions? Contact Zoey at zoey@buylocalfood.org. \nRegister here!
URL:https://www.buylocalfood.org/event/grant-writing-apsip/
CATEGORIES:CISA Events,Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211013T150000
DTEND;TZID=America/New_York:20211013T170000
DTSTAMP:20260424T193707
CREATED:20210804T213109Z
LAST-MODIFIED:20211004T164342Z
UID:37634-1634137200-1634144400@www.buylocalfood.org
SUMMARY:Equipment and Tool Selection for Small Farm Production
DESCRIPTION:Hosted by Song Sparrow Farm: 140 Meadow St.\, Northampton \nThis workshop will provide information on how to select the right equipment for a small acreage farm. It will explore the relationship(s) between hand tools and mechanized equipment as related to different scales of production\, with emphasis on walk-behind tractors. Farmers will share strategies for decision-making for current and future scales and in helping manage towards farm and family goals. \nHost Diego Irizarry-Gerould of Song Sparrow Farm will walk through production decisions related to tool use and scale. Andy Pressman from NCAT/ATTRA and Foggy Hill Farm will facilitate the process involved in assessing your needs based on scale and production goals. This workshop is ideal for those who are in their first few years of operations and management at a small scale. \nPresenters:\nDiego Irizarry-Gerould\, Farm Manager/Owner at Song Sparrow Farm \nAndy Pressman\, Northeast Regional Office Director\, National Center for Appropriate technology (NCAT) and Owner at Foggy Hill Farm \nAndy has been with NCAT since 2007\, helping farmers in the fields of whole-farm planning\, small-scale intensive farming systems\, organic crop certification\, urban agriculture\, and community food systems. Andy has a MS degree in Sustainable Systems from Slippery Rock University with an emphasis in agroecology and Permaculture design. He has extensive experience in market farming and in working with appropriately-scaled tools and equipment for the small farm. Andy and his family also operate Foggy Hill Farm\, a small diversified farm and CSA located in Jaffrey\, NH. \nRegister here.  \n\n\n\nEquipos y Selección de Herramientas para la Producción Agrícola de Pequeña Escala\n\nAnfitrión: Song Sparrow Farm\, 140 Meadow St.\, Northampton \nEste taller proporcionará información sobre cómo seleccionar el equipo adecuado para una finca pequeña. Explorará las relaciones entre las herramientas manuales y el equipo mecanizado con relación a diferentes escalas de producción\, con énfasis en los tractores de mano (rototiller). Los agricultores compartirán estrategias para la toma de decisiones para las escalas actuales y futuras y para ayudar a gestionar hacia los objetivos agrícolas y familiares. \nEl presentador Diego Irizarry-Gerould de Song Sparrow Farm explicará las tomas de decisiones de producción relacionadas con la escala y el uso de las herramientas. Andy Pressman de NCAT / ATTRA y Foggy Hill Farm facilitará el proceso involucrado en la evaluación de sus necesidades según la escala y los objetivos de producción. Este taller es ideal para aquellos que están en sus primeros años de operaciones y administración a pequeña escala. \nPresentadores: \nDiego Irizarry-Gerould\, Gerente / propietario de Song Sparrow Farm \nAndy Pressman\, director de la oficina regional del noreste\, National Center for Appropriate technology (NCAT) y propietario de Foggy Hill Farm \nAndy ha trabajado con NCAT desde 2007\, ayudando a los agricultores en los campos de la planificación de toda la granja\, los sistemas agrícolas intensivos a pequeña escala\, la certificación de cultivos orgánicos\, la agricultura urbana y los sistemas alimentarios comunitarios. Andy tiene una maestría en sistemas sostenibles de Slippery Rock University con énfasis en agroecología y diseño de permacultura. Tiene una amplia experiencia en la agricultura de mercado y en el trabajo con herramientas y equipos de escala adecuada para la pequeña granja. Andy y su familia también operan Foggy Hill Farm\, una granja pequeña\, diversificada y CSA ubicada en Jaffrey\, NH. \nRegístrese Aquí.
URL:https://www.buylocalfood.org/event/equipment-and-tool-section-for-small-farm-production/
CATEGORIES:Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211012T163000
DTEND;TZID=America/New_York:20211012T180000
DTSTAMP:20260424T193707
CREATED:20210930T180346Z
LAST-MODIFIED:20210930T180346Z
UID:38160-1634056200-1634061600@www.buylocalfood.org
SUMMARY:Walk Through Financial Statements Part 1 - Income Statement (Webinar)
DESCRIPTION:Webinars – open to all\nOctober 12: Walk Through Financial Statements Part 1 – Income Statement  \nDuring this webinar\, we will discuss the importance of financial statements; processes such as book keeping and what your accountant should be doing; how farm accounting differs from GAAP accounting for food companies and what that means for your farm; and what your Profit & Loss is telling you. > Register \nTuesday\, October 12\, 2021 \n4:30 PM – 6:00 PM (Eastern Time)
URL:https://www.buylocalfood.org/event/walk-through-financial-statements-part-1-income-statement-webinar/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211009T120000
DTEND;TZID=America/New_York:20211009T170000
DTSTAMP:20260424T193707
CREATED:20210908T181515Z
LAST-MODIFIED:20210916T155436Z
UID:37974-1633780800-1633798800@www.buylocalfood.org
SUMMARY:Garlic Saturday
DESCRIPTION:Seeds of Solidarity Farm in Orange\, MA is hosting five Garlic Saturdays Sept 11- Oct 9. \nFor five consecutive Saturdays (9/11\, 9/18\, 9/25\, Oct 2 and 9) from 12-5PM over 10 varieties of garlic seed packets plus culinary garlic and braids go on sale at Seeds of Solidarity\, 165 Chestnut Hill Road\, Orange MA. Stop by and Get your Garlic plus other farm stand goodies! Farmers Deb and Ricky will be present on these dates with garlic growing tips\, and you can take a stroll to see our solar powered\, no-till farm using our new self-guided farm tour brochure. One can also purchase anytime from our farm stand starting then and while it lasts\, but on Garlic Saturdays we are here to welcome you and answer your growing questions. Plus\, there are a couple of fabulous pop up artists and guests scheduled for each Garlic Saturday!  Learn more about Garlic Saturdays\, varieties available\, and featured guests and activities at www.seedsofsolidarity.org.  We don’t do mail order or bulk sales. Please bring a mask to wear when entering the farm stand. Shop for your friends too!
URL:https://www.buylocalfood.org/event/garlic-saturday-4/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211007T150000
DTEND;TZID=America/New_York:20211007T150000
DTSTAMP:20260424T193707
CREATED:20210804T212944Z
LAST-MODIFIED:20210813T183110Z
UID:37632-1633618800-1633618800@www.buylocalfood.org
SUMMARY:Farm Energy and Resource Conservation – Working with NRCS and FSA Technical Assistance and Conservation Programs
DESCRIPTION:Hosted by Red Fire Farm: 184 Meadow St.\, Montague \nNatural Resources Conservation Services (NRCS) will spend time going over the conservation planning process and how to apply for financial assistance conservation programs. Farm Service Agency (FSA) will cover the first step in the whole process – registering your agricultural operation in the USDA database. NRCS will dive a little deeper into soil health and other relevant technical topics at the farm. Host Red Fire Farm will share their experience working with NRCS programs and current soil health and resource conservation practices on the farm. \nRegister here.  \nPresenters:\nKate Parsons\, Resource Conservationist at NRCS \nKate has worked for the United States Department of Agriculture’s Natural Resources Conservation Service (NRCS) in different capacities for 19 years. Formerly a district conservationist in the Pittsfield Field Office\, Kate now serves as a resource conservationist providing technical support to the NRCS conservation planners and farmers with agronomy\, grazing and soil health. She also prepares technical guidance documents\, such as the cover crop specification and calculator for designing mixtures.  Kate is actively involved in her family’s dairy farm in Westhampton where she uses rotational grazing and no-till and cover cropping practices\, including tarping in her family’s small garden.  \nMorgan McKee\, Soil Conservationist at NRCS\nRyan Voiland\, Owner at Red Fire Farm \nRed Fire Farm grows certified organic produce and IPM tree fruits on about 200 acres of farm land in Granby and Montague.  The crop pattern is a diversified mix of mostly annual vegetable crops to supply about 1300 CSA shares\, our farm store in Granby and several summer and winter farmers markets around MA\, as well as a significant wholesale business.  The farm is owned by Ryan and Sarah Voiland\, and employs a bit over 100 people at peak season\, with a core of 25 people year round. \nThe farm uses extensive cover cropping\, scouting & Integrated Pest Management\, and  soil testing & nutrient budgeting.  Also in recent years getting into more specific plantings for pollinators\, experimenting with no till interseeding\, tarping\, and other innovative soil health and conservation approaches.  Although the farm would use many of these strategies anyway\, we have worked with NRCS programs over the years to optimize our conservation strategies and take advantage of cost share and other incentives.
URL:https://www.buylocalfood.org/event/farm-energy-and-resource-conservation-working-with-nrcs-and-fsa-technical-assistance-and-conservation-programs/
CATEGORIES:Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211005T173000
DTEND;TZID=America/New_York:20211005T193000
DTSTAMP:20260424T193707
CREATED:20210804T212822Z
LAST-MODIFIED:20210811T173449Z
UID:37627-1633455000-1633462200@www.buylocalfood.org
SUMMARY:Profitable Meat Marketing and New Pricing Calculator
DESCRIPTION:Hosted by Barstow’s Dairy Store and Bakery: 172 Hockanum Rd.\, Hadley \n\nYou are raising and selling local meat\, but are you making a profit? Learn to use the new and improved Cornell Meat Price Calculator to develop prices that deliver a profit in every channel. We’ll demo the new tool and talk about early results from Cornell and CISA’s joint project on meat marketing. Barstow’s Longview Farm\, who is a participant in the recent pricing project\, will share their systems\, successes and challenges with Point of Sale and retail sales at their farm store and bakery. \nTarget Audience: Livestock producers selling retail meat by-the-cut. \nRegister here.  \nPresenters:\nMatt LeRoux\, Extension Associate with Cornell Cooperative Extension and producer for the Cornell Meat Price & Yield Calculator. \nDenise Barstow\, Marketing and Education Manager\, Barstow’s Dairy Store and Bakery @ Barstow’s Longview Farm
URL:https://www.buylocalfood.org/event/profitable-meat-marketing-and-new-pricing-calculator/
CATEGORIES:Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211005T120000
DTEND;TZID=America/New_York:20211005T130000
DTSTAMP:20260424T193707
CREATED:20210930T160437Z
LAST-MODIFIED:20210930T160437Z
UID:38157-1633435200-1633438800@www.buylocalfood.org
SUMMARY:Northeast SARE Farmer Grant Program - Webinar
DESCRIPTION:Join Northeast SARE Farmer Grant Program coordinator Candice Huber for this webinar that will review who is eligible to apply\, the types of projects it funds\, how to apply and more. Faith Gilbert of Letterbox Farm will share her experiences applying for and managing SARE grants. \nThe webinar is open to the public and free of charge. Please register early as space is limited. The webinar will be recorded for future viewing. \nThis webinar will be live captioned at: https://www.streamtext.net/player?event=sarefarmergrantwebinar. To request a disability-related accommodation to participate in this webinar\, please contact Deb Heleba at debra.heleba@uvm.edu or 802-651-8335 x 552 so we may assist you. \nMore information about Northeast SARE and its grant programs is available at: http://www.northeastsare.org. \nPlease note: You must be a farmer/grower in the Northeast region (CT\, DE\, DC\, MA\, MD\, ME\, NH\, NJ\, NY\, PA\, RI\, VT\, WV) to apply to Northeast SARE’s Farmer Grant program. See grants in other SARE regions by visiting www.sare.org. \nRegister here.
URL:https://www.buylocalfood.org/event/northeast-sare-farmer-grant-program-webinar/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211002T120000
DTEND;TZID=America/New_York:20211002T170000
DTSTAMP:20260424T193707
CREATED:20210908T181432Z
LAST-MODIFIED:20210916T155530Z
UID:37972-1633176000-1633194000@www.buylocalfood.org
SUMMARY:Garlic Saturday
DESCRIPTION:Seeds of Solidarity Farm in Orange\, MA is hosting five Garlic Saturdays Sept 11- Oct 9. \nFor five consecutive Saturdays (9/11\, 9/18\, 9/25\, Oct 2 and 9) from 12-5PM over 10 varieties of garlic seed packets plus culinary garlic and braids go on sale at Seeds of Solidarity\, 165 Chestnut Hill Road\, Orange MA. Stop by and Get your Garlic plus other farm stand goodies! Farmers Deb and Ricky will be present on these dates with garlic growing tips\, and you can take a stroll to see our solar powered\, no-till farm using our new self-guided farm tour brochure. One can also purchase anytime from our farm stand starting then and while it lasts\, but on Garlic Saturdays we are here to welcome you and answer your growing questions. Plus\, there are a couple of fabulous pop up artists and guests scheduled for each Garlic Saturday!  Learn more about Garlic Saturdays\, varieties available\, and featured guests and activities at www.seedsofsolidarity.org.  We don’t do mail order or bulk sales. Please bring a mask to wear when entering the farm stand. Shop for your friends too!
URL:https://www.buylocalfood.org/event/garlic-saturday-3/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211001T170000
DTEND;TZID=America/New_York:20211001T183000
DTSTAMP:20260424T193707
CREATED:20210915T184316Z
LAST-MODIFIED:20210915T184316Z
UID:38023-1633107600-1633113000@www.buylocalfood.org
SUMMARY:Wild Grapes as a Healing and Resilient Food
DESCRIPTION:Dive into the culinary and medicinal traditions of grape leaves- vertical\, abundant and on the edge- and make your own\, together.\n\n\n\n\n\nAbout this event\n\n\nFoxtrot Herb Farm is a four-acre certified organic farm in Ashfield\, MA that specializes in growing vibrant\, high-quality plants. Together we will process wild grape leaves (or pie)- rich in iron\, vitamin C and tannins- and discuss the integration process of wild and healing foods into our daily lives. \n*An optional pre-gathering will be held at the farm on Saturday Sept 25 at noon to pre-harvest and pickle the leaves to account for potential autumn conditions.* \nPlease bring: \n\nA knife\nCutting board\nStuffing (recipe here)\nPie plate (optional\, possibly easier)\n\nClick here to register.
URL:https://www.buylocalfood.org/event/wild-grapes-as-a-healing-and-resilient-food/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210930T150000
DTEND;TZID=America/New_York:20210930T180000
DTSTAMP:20260424T193707
CREATED:20210804T212618Z
LAST-MODIFIED:20210917T185251Z
UID:37623-1633014000-1633024800@www.buylocalfood.org
SUMMARY:Towards Organic Fruit Management in New England: Holistic Decision making for Regenerative Fruit Practices
DESCRIPTION:Hosted by Quonquont Farm: 9 North St.\, Whately\n \nConnor Stedman from Appleseed Permaculture and Farm Manager Leslie Harris will share insights and practices from Quontquont Farm’s efforts to innovate new IPM and organic pest management strategies. Participants will engage in activity with their own current growing challenges or circumstances. The farm tour portion of the workshop will focus on Quonquont’s sustainable apple and 2 acre blueberry production systems\, while workshop exercises will be applicable to a wide range of fruit and nut crops. \nTarget Audience: Smaller scale blueberry and pome fruit growers looking to transition towards organic production\, regenerative agriculture\, and/or permaculture practices. \nRegister here.  \nPresenters:\nConnor Stedman\, Principal and Lead Designer at Appleseed Permaculture\nLeslie Harris\, Farm Manager at QuonQuont Farm
URL:https://www.buylocalfood.org/event/applying-holistic-decision-making-and-regenerative-practices-to-small-scale-blueberry-and-stone-fruit-production/
CATEGORIES:Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210928T180000
DTEND;TZID=America/New_York:20210928T180000
DTSTAMP:20260424T193707
CREATED:20210915T221000Z
LAST-MODIFIED:20210915T221000Z
UID:37896-1632852000-1632852000@www.buylocalfood.org
SUMMARY:Grant writing workshop: Food Security Infrastructure Grant (FSIG)
DESCRIPTION:Tuesday\, September 28\, 6-7:30pm\nLocation: Remote\nJoin Kelly Coleman\, CISA’s Program Director and one of CISA’s grant writers\, as she shares her extensive experience in grant writing and how you can write an effective grant application for the currently open Food Security Infrastructure Grant (FSIG) opportunity. Attendees will come away with a better understanding of the types of projects this grant can cover\, a framework of how they can approach the grant application\, and tips on how to write a compelling application. \nThis workshop is open to all businesses eligible to be receive this grant: farms\, farmers’ markets\, local food producers\, and more. This workshop is free but registration is required. \nRegister here!
URL:https://www.buylocalfood.org/event/grant-writing-food-security-grant/
CATEGORIES:CISA Events,Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210925T120000
DTEND;TZID=America/New_York:20210925T170000
DTSTAMP:20260424T193707
CREATED:20210908T181400Z
LAST-MODIFIED:20210916T155616Z
UID:37970-1632571200-1632589200@www.buylocalfood.org
SUMMARY:Garlic Saturday
DESCRIPTION:Seeds of Solidarity Farm in Orange\, MA is hosting five Garlic Saturdays Sept 11- Oct 9. \nFor five consecutive Saturdays (9/11\, 9/18\, 9/25\, Oct 2 and 9) from 12-5PM over 10 varieties of garlic seed packets plus culinary garlic and braids go on sale at Seeds of Solidarity\, 165 Chestnut Hill Road\, Orange MA. Stop by and Get your Garlic plus other farm stand goodies! Farmers Deb and Ricky will be present on these dates with garlic growing tips\, and you can take a stroll to see our solar powered\, no-till farm using our new self-guided farm tour brochure. One can also purchase anytime from our farm stand starting then and while it lasts\, but on Garlic Saturdays we are here to welcome you and answer your growing questions. Plus\, there are a couple of fabulous pop up artists and guests scheduled for each Garlic Saturday!  Learn more about Garlic Saturdays\, varieties available\, and featured guests and activities at www.seedsofsolidarity.org.  We don’t do mail order or bulk sales. Please bring a mask to wear when entering the farm stand. Shop for your friends too!
URL:https://www.buylocalfood.org/event/garlic-saturday-2/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210924T000000
DTEND;TZID=America/New_York:20210924T000000
DTSTAMP:20260424T193707
CREATED:20210824T170318Z
LAST-MODIFIED:20210824T170318Z
UID:37868-1632441600-1632441600@www.buylocalfood.org
SUMMARY:FSPCA Preventive Controls for Human Food Certification Training
DESCRIPTION:Event date/time: Friday\, September 24\, 2021 (All day)\n\n\nEvent Type: In-person\n\n\nEvent location: Life Science Laboratories rooms S320 and S330\, 240 Thatcher Way\, Amherst\, MA 01003\n\n\n\n240 Thatcher Way\, Amherst\, MA\, 01003\n\n\n\nPrice: $275.00\n\n\n\n\n\nCOURSE DESCRIPTION: The Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing\, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. \nThis course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” This Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide an alternative for individuals to complete the FSPCA Preventive Controls for Human Food course. \nThe Blended course consists of 2 parts.  Part 1 is online and Part 2 is instructor-led (in-person at UMass Amherst).  Both parts must be completed in order to obtain the certificate.  The online portion of the FSPCA Preventive Controls for Human Food blended course is a prerequisite for enrollment into Part 2\, the Instructor-Led of the FSPCA Preventive Controls for Human Food. The online portion is completed through IFPTI’s Learning Management system and emphasizes key-point concepts from the participant manual. The online portion covers all of the information presented in the first two days of the traditional three-day FSPCA Preventive Controls for Human Food . \nRegistration for Part I of this 2-part course is $198 and the link for course registration is as follows: https://lms.ifpti.org/#/online-courses/8fa8a76a-5a55-44b6-9cec-60d4f4aa784b \nREGISTRATION FOR PART 2 costs $275.00 per person. NOTE: There is an $50 early bird discount to participants who register on or before September 3rd. \nIMPORTANT PREREQUISITE REMINDER: Upon completion of Part I of the online class\, you have 9 months to complete Part 2- the instructor-led course. Upon completion of Part 1\, you will receive an enrollment ticket and a completion email. Email a copy of either the enrollment ticket or completion email to Amanda Kinchla at //kinchla@umass.edu“>kinchla@umass.edu. This must be received no later than September 23rd (the day before the Part 2 class). \n\n\n\n\nRegistration Deadline:\n\nTuesday\, September 21\, 2021 – 11:59pm\n\n\n\n\nClick here to register for the PCQI Blended Course\n\n\n\n\n\n\nCOURSE DESCRIPTION: The Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-based Preventive Controls for Human Food FDA regulation is intended to ensure safe manufacturing/processing\, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” To complete the course\, a participant must be present for the entire workshop and actively participate in all of the presented exercises. \nUpon completion of this course\, the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI). The course covers: \n\nHow to create a Food Safety Plan meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA).\nHow to conduct a Hazard Analysis\, and differentiate between prerequisite programs and risk-based preventive controls.\nGuidelines for choosing Critical Limits\, setting up monitoring programs\, and implementing corrective actions when deviations occur.\nDocumentation for all aspects of the PCHF-required Food Safety Plan including verification and validation activities\, monitoring\, corrective actions\, and records review.\n\nADDITIONAL NOTES: In order to attend this one day training session\, you must complete Part 1 of the course online ahead of time\, and bring the Part 1 enrollment ticket to class. For more information on how to take Part 1 visit: https://lms.ifpti.org/#/online-courses/8fa8a76a-5a55-44b6-9cec-60d4f4aa784b. \nParticipants are responsible for having the textbook for this class. We highly recommend the hard copy manual\, which can be purchased 1) ahead of time on the online book store at: http://bookstorefspca.ifpti.org/index.php/course-materials.html or 2) purchased at registration and provided at the start of the Part 2 in-person session (Coste $35/book). Alternatively\, participants can access the PCQI manual as a pdf for free at: FSPCA Preventive Controls for Human Food Course Manual. Please note: Students that are planning on using the pdf verion must access the digital manual using a digital device that is sufficient to read the manual. Cell phones and digital pads smaller than an 8 inch screen are not allowed. The manual is consistently used for all of the hands-on learning exercises and participants use the entire manual throughouth Part 2. \nIt is recommended that you read the UMass guide: Getting Started: What to Know When Starting Preventive Controls for Human Food Training\, which introduces the course and gives some helpful tips\,tricks\, and guidelines for understanding the training and working with the Preventive Controls for Human Food Rule. \nPCQI Certificates: To receive the PCQI certificate\, all participants must: \n\n1) present the Part 1 completion ticket prior to attending Part 2\n2) physically attend the entire session of Part 2\n3) actively participate during the Part 2 program\n4) present thier completed worksheets to the instructor at the end of the of the Part 2 course\n\nINSTRUCTOR: This course is being taught by a FSPCA Lead Instructor that has been trained to teach the FDA recognized standardized curriculum. \nLead Instructor: Amanda Kinchla\, Extension Assistant Professor/Food Safety Specialist\, University of Massachusetts\, 413-545-1017\, kinchla@umass.edu. \nCOST: $275.00 per person (early bird is $225) (price includes participant workbook exercises\, individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials\, continental breakfast\, coffee/tea\, and lunch). Registration is non-refundable after the registration deadline (Wednesday\, September 21 at 11:59 pm). Cancellation prior to the registration deadline will incur a $25 cancellation fee. \n\n\n\n\nSpeaker(s) / Instructor(s): Amanda J. Kinchla\, Associate Extension Professor & Extension Specialist in Food Safety\, Food Science Department\, University of Massachusetts\n\n\nContact’s name: Amanda Kinchla\n\n\nContact’s email: kinchla@umass.edu\n\n\nContact’s phone on day of event: 413-545-1017\n\n\nThis event will be recorded: No
URL:https://www.buylocalfood.org/event/fspca-preventive-controls-for-human-food-certification-training-2/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210918T120000
DTEND;TZID=America/New_York:20210918T170000
DTSTAMP:20260424T193707
CREATED:20210908T181252Z
LAST-MODIFIED:20210916T155357Z
UID:37966-1631966400-1631984400@www.buylocalfood.org
SUMMARY:Garlic Saturday and Pop up Artist Marketplace
DESCRIPTION:Seeds of Solidarity Farm in Orange\, MA is hosting five Garlic Saturdays Sept 11- Oct 9. \nFor five consecutive Saturdays (9/11\, 9/18\, 9/25\, Oct 2 and 9) from 12-5PM over 10 varieties of garlic seed packets plus culinary garlic and braids go on sale at Seeds of Solidarity\, 165 Chestnut Hill Road\, Orange MA. Stop by and Get your Garlic plus other farm stand goodies! Farmers Deb and Ricky will be present on these dates with garlic growing tips\, and you can take a stroll to see our solar powered\, no-till farm using our new self-guided farm tour brochure. One can also purchase anytime from our farm stand starting then and while it lasts\, but on Garlic Saturdays we are here to welcome you and answer your growing questions. Plus\, there are a couple of fabulous pop up artists and guests scheduled for each Garlic Saturday!  Learn more about Garlic Saturdays\, varieties available\, and featured guests and activities at www.seedsofsolidarity.org.  We don’t do mail order or bulk sales. Please bring a mask to wear when entering the farmstand. Shop for your friends too! \n\nPop up Artist Marketplace: On Saturday Sept 18th from 12-5PM  enjoy a Pop up Artist Marketplace at Forster Farm\, 60 Chestnut Hill Road\, the site of and sponsored by the North Quabbin Garlic and Arts Festival (the huge event remains on hiatus for 2021). This will be a spacious outdoor event at beautiful Forster Farm  with 15 fabulous artists. Nalini’s Kitchen of Quabbin Harvest is preparing fabulous lunch fare to purchase\, and Samara sparkling drinks (formerly Maple Mama) and Barts ice cream will be on site too. There will be an open mic on the small stage\, and fairy houses made by local children to explore. Admission and parking are free\, and people should bring their own chair and water.  www.garlicandarts.org gets you more info as does the festival facebook page\, including a map of local attractions in the North Quabbin region with ideas for hikes\, kayaking/canoeing\, and a visit to New Salem Orchards for hard and sweet cider to round out a great day!
URL:https://www.buylocalfood.org/event/garlic-saturday-and-pop-up-artist-marketplace/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210911T120000
DTEND;TZID=America/New_York:20210911T170000
DTSTAMP:20260424T193707
CREATED:20210908T181333Z
LAST-MODIFIED:20210908T181333Z
UID:37968-1631361600-1631379600@www.buylocalfood.org
SUMMARY:Garlic Saturday
DESCRIPTION:Seeds of Solidarity Farm in Orange\, MA is hosting five Garlic Saturdays Sept 11- Oct 9. \nStarting this Saturday for five consecutive dates (9/11\, 9/18\, 9/25\, Oct 2 and 9) from 12-5PM over 10 varieties of garlic seed packets plus culinary garlic and braids go on sale at Seeds of Solidarity\, 165 Chestnut Hill Road\, Orange MA. Stop by and Get your Garlic plus other farm stand goodies! Farmers Deb and Ricky will be present on these dates with garlic growing tips\, and you can take a stroll to see our solar powered\, no-till farm using our new self-guided farm tour brochure. One can also purchase anytime from our farm stand starting then and while it lasts\, but on Garlic Saturdays we are here to welcome you and answer your growing questions. Plus\, there are a couple of fabulous pop up artists and guests scheduled for each Garlic Saturday!  Learn more about Garlic Saturdays\, varieties available\, and featured guests and activities at www.seedsofsolidarity.org.  We don’t do mail order or bulk sales. Please bring a mask to wear when entering the farm stand. Shop for your friends too!
URL:https://www.buylocalfood.org/event/garlic-saturday/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210902T100000
DTEND;TZID=America/New_York:20210902T140000
DTSTAMP:20260424T193707
CREATED:20210712T191521Z
LAST-MODIFIED:20210712T191521Z
UID:37543-1630576800-1630591200@www.buylocalfood.org
SUMMARY:Successful Food Product Development for New Food Businesses: Managing Food Quality & Safety- with the National Farmer's Union and the University of Arkansas
DESCRIPTION:Event date/time:\nTuesday\, August 31\, 2021 – 10:00am to 2:00pm\n\nWednesday\, September 1\, 2021 – 10:00am to 2:00pm\nThursday\, September 2\, 2021 – 10:00am to 2:00pm\n\n\n\n\nEvent Type: Online\n\n\nPrice: Free\n\n\nHow to Participate: Participants must:\n\n\n\nRegister before the event starts\nShare their video feed for the duration of the class to ensure their presence\nAttend all 3 sessions\n\n\n\n\n\nRegistration Deadline:\n\nFriday\, August 27\, 2021 – 4:59pm\n\n\n\n\nZoom Registration\n\n\n\n\n\nCourse Description: \nAre you an entrepreneur developing new and exciting products? Do you have questions about ensuring the safety of your product? If so\, this is the program for you! This course is a program designed specifically to address product development and food safety issues faced by small processors. Throughout the course\, we will introduce the food science basics\, important considerations when developing a new food product\, share key elements required for product labeling\, and provide an overview of key regulatory requirements for small and emerging food businesses\, such as entrepreneurs and local food processors. \nCourse Testimonials: \n“I learned about the steps needed when developing\, making or manufacturing food products. This course raised my awareness about the importance of food safety and food quality” \n“I wish I had this course available to me when I began my SQF journey a year and a half ago” \nCourse Outline: \nChapter 1: Introduction: Course introduction and expectations \nChapter 2: Food Safety Hazards: Understanding food safety hazards\, and identifying potential sources. \nChapter 3: Product Development Life Cycle: Product development considerations from concept to commercialization. \nChapter 4: Product Labeling: Guidance for basic nutritional labeling and claims. \nChapter 5: Controlling Food Quality and Safety: Measurable approaches to monitoring the properties of your food product. \nChapter 6: Food Safety Management: Introduction to regulatory bodies and the FDA Preventive Controls for Human Food Rule. \nChapter 7: Hazard Analysis: Conducting a hazard analysis for your food product. \nChapter 8: Preventive Controls: Determining implementation of food safety controls for your product. \nInstructors: \nContent will be taught by food safety educators from the Universities of Massachusetts\, Rhode Island\, Arkansas\, and the National Farmer’s Union \nRegistration Fee:  \nThis program is sponsored by USDA-NIFA\, and is free for participants \nNote on time zones:  \nThis course begins at 10am Eastern Time Zone/9am Central Time Zone for all 3 days \n\n\n\n\nContact’s name:\n\nChristopher Von Achen\n\n\n\nContact’s email:\n\ncvonachen@umass.edu\n\n\n\nContact’s phone on day of event:\n\n8606281812\n\n\n\nThis event will be recorded:\n\nNo
URL:https://www.buylocalfood.org/event/successful-food-product-development-for-new-food-businesses-managing-food-quality-safety-with-the-national-farmers-union-and-the-university-of-arkansas-3/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210901T100000
DTEND;TZID=America/New_York:20210901T140000
DTSTAMP:20260424T193707
CREATED:20210712T191438Z
LAST-MODIFIED:20210712T191438Z
UID:37541-1630490400-1630504800@www.buylocalfood.org
SUMMARY:Successful Food Product Development for New Food Businesses: Managing Food Quality & Safety- with the National Farmer's Union and the University of Arkansas
DESCRIPTION:Event date/time:\nTuesday\, August 31\, 2021 – 10:00am to 2:00pm\n\nWednesday\, September 1\, 2021 – 10:00am to 2:00pm\nThursday\, September 2\, 2021 – 10:00am to 2:00pm\n\n\n\n\nEvent Type: Online\n\n\nPrice: Free\n\n\nHow to Participate: Participants must:\n\n\n\nRegister before the event starts\nShare their video feed for the duration of the class to ensure their presence\nAttend all 3 sessions\n\n\n\n\n\nRegistration Deadline:\n\nFriday\, August 27\, 2021 – 4:59pm\n\n\n\n\nZoom Registration\n\n\n\n\n\nCourse Description: \nAre you an entrepreneur developing new and exciting products? Do you have questions about ensuring the safety of your product? If so\, this is the program for you! This course is a program designed specifically to address product development and food safety issues faced by small processors. Throughout the course\, we will introduce the food science basics\, important considerations when developing a new food product\, share key elements required for product labeling\, and provide an overview of key regulatory requirements for small and emerging food businesses\, such as entrepreneurs and local food processors. \nCourse Testimonials: \n“I learned about the steps needed when developing\, making or manufacturing food products. This course raised my awareness about the importance of food safety and food quality” \n“I wish I had this course available to me when I began my SQF journey a year and a half ago” \nCourse Outline: \nChapter 1: Introduction: Course introduction and expectations \nChapter 2: Food Safety Hazards: Understanding food safety hazards\, and identifying potential sources. \nChapter 3: Product Development Life Cycle: Product development considerations from concept to commercialization. \nChapter 4: Product Labeling: Guidance for basic nutritional labeling and claims. \nChapter 5: Controlling Food Quality and Safety: Measurable approaches to monitoring the properties of your food product. \nChapter 6: Food Safety Management: Introduction to regulatory bodies and the FDA Preventive Controls for Human Food Rule. \nChapter 7: Hazard Analysis: Conducting a hazard analysis for your food product. \nChapter 8: Preventive Controls: Determining implementation of food safety controls for your product. \nInstructors: \nContent will be taught by food safety educators from the Universities of Massachusetts\, Rhode Island\, Arkansas\, and the National Farmer’s Union \nRegistration Fee:  \nThis program is sponsored by USDA-NIFA\, and is free for participants \nNote on time zones:  \nThis course begins at 10am Eastern Time Zone/9am Central Time Zone for all 3 days \n\n\n\n\nContact’s name:\n\nChristopher Von Achen\n\n\n\nContact’s email:\n\ncvonachen@umass.edu\n\n\n\nContact’s phone on day of event:\n\n8606281812\n\n\n\nThis event will be recorded:\n\nNo
URL:https://www.buylocalfood.org/event/successful-food-product-development-for-new-food-businesses-managing-food-quality-safety-with-the-national-farmers-union-and-the-university-of-arkansas-2/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210831T100000
DTEND;TZID=America/New_York:20210831T140000
DTSTAMP:20260424T193707
CREATED:20210712T190454Z
LAST-MODIFIED:20210809T202650Z
UID:37538-1630404000-1630418400@www.buylocalfood.org
SUMMARY:Successful Food Product Development for New Food Businesses: Managing Food Quality & Safety- with the National Farmer's Union and the University of Arkansas
DESCRIPTION:Event date/time:\nTuesday\, August 31\, 2021 – 10:00am to 2:00pm\n\nWednesday\, September 1\, 2021 – 10:00am to 2:00pm\nThursday\, September 2\, 2021 – 10:00am to 2:00pm\n\n\n\n\nEvent Type: Online\n\n\nPrice: Free\n\n\nHow to Participate: Participants must:\n\n\n\nRegister before the event starts\nShare their video feed for the duration of the class to ensure their presence\nAttend all 3 sessions\n\n\n\n\n\nRegistration Deadline:\n\nFriday\, August 27\, 2021 – 4:59pm\n\n\n\n\nZoom Registration\n\n\n\n\n\nCourse Description: \nAre you an entrepreneur developing new and exciting products? Do you have questions about ensuring the safety of your product? If so\, this is the program for you! This course is a program designed specifically to address product development and food safety issues faced by small processors. Throughout the course\, we will introduce the food science basics\, important considerations when developing a new food product\, share key elements required for product labeling\, and provide an overview of key regulatory requirements for small and emerging food businesses\, such as entrepreneurs and local food processors. \nCourse Testimonials: \n“I learned about the steps needed when developing\, making or manufacturing food products. This course raised my awareness about the importance of food safety and food quality” \n“I wish I had this course available to me when I began my SQF journey a year and a half ago” \nCourse Outline: \nChapter 1: Introduction: Course introduction and expectations \nChapter 2: Food Safety Hazards: Understanding food safety hazards\, and identifying potential sources. \nChapter 3: Product Development Life Cycle: Product development considerations from concept to commercialization. \nChapter 4: Product Labeling: Guidance for basic nutritional labeling and claims. \nChapter 5: Controlling Food Quality and Safety: Measurable approaches to monitoring the properties of your food product. \nChapter 6: Food Safety Management: Introduction to regulatory bodies and the FDA Preventive Controls for Human Food Rule. \nChapter 7: Hazard Analysis: Conducting a hazard analysis for your food product. \nChapter 8: Preventive Controls: Determining implementation of food safety controls for your product. \nInstructors: \nContent will be taught by food safety educators from the Universities of Massachusetts\, Rhode Island\, Arkansas\, and the National Farmer’s Union \nRegistration Fee:  \nThis program is sponsored by USDA-NIFA\, and is free for participants \nNote on time zones:  \nThis course begins at 10am Eastern Time Zone/9am Central Time Zone for all 3 days \n\n\n\n\nContact’s name:\n\nChristopher Von Achen\n\n\n\nContact’s email:\n\ncvonachen@umass.edu\n\n\n\nContact’s phone on day of event:\n\n8606281812\n\n\n\nThis event will be recorded:\n\nNo
URL:https://www.buylocalfood.org/event/successful-food-product-development-for-new-food-businesses-managing-food-quality-safety-with-the-national-farmers-union-and-the-university-of-arkansas/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210822T160000
DTEND;TZID=America/New_York:20210822T180000
DTSTAMP:20260424T193707
CREATED:20210805T122751Z
LAST-MODIFIED:20210809T202304Z
UID:37741-1629648000-1629655200@www.buylocalfood.org
SUMMARY:17th Annual Harvest Supper Celebration - Greenfield
DESCRIPTION:Join Stone Soup Café for the 17th Annual Harvest Supper Celebration on Sunday\, August 22\, 4-6pm on the Greenfield Town Common! The Harvest Supper is always FREE and open to everyone in the community. Swing by for delicious food\, music\, raffle items\, merchandise\, and a “Really Really Free Market.” People are encouraged to bring their own plates\, cups\, and utensils to cut down on the waste produced at the event. \nThis year the event will take place in-person\, with live music\, and places for people to sit and eat together. Last year’s Harvest Supper was a ‘to-go” format to accommodate the restrictions from the pandemic. To protect our community\, masks will still be strongly encouraged at this year’s event whenever possible. \nStone Soup is looking for over 100 volunteers to help make the supper a success. You can sign up for a volunteer shift on Stone Soup’s website: www.thestonesoupcafe.org. \nThe Harvest Supper is an annual event celebrating local food\, farms\, and community. Every August\, the town comes together to share the farmers’ bountiful harvest with the community. Farmers and talented chefs donate their time and produce to create an amazing meal that is served to 800+ people every year. \nThe Free Harvest Supper was started in 2005 by Juanita Nelson\, an ardent pacifist\, war tax resister\, civil rights activist\, and supporter of local\, organic agriculture. Nelson encouraged people to grow their own food and to support local farming as part of the local economy\, which she said was an expression of nonviolence. \nStone Soup Cafe is grateful to Hawks and Reed for helping to coordinate event logistics once again this year. Music will also be organized by Ben Goldsher of Hawks and Reed. We’re excited to collaborate with The People’s Pint\, Hope & Olive\, and other local restaurants in preparing the meal! \nFor more information about this year’s Harvest Supper Celebration\, email info@thestonesoupcafe.org\, call 413-422-0020\, or visit our Facebook page: https://www.facebook.com/StoneSoupGreenfield.
URL:https://www.buylocalfood.org/event/17th-annual-harvest-supper-celebration-greenfield/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210812T080000
DTEND;TZID=America/New_York:20210812T160000
DTSTAMP:20260424T193707
CREATED:20210712T190331Z
LAST-MODIFIED:20210712T190331Z
UID:37536-1628755200-1628784000@www.buylocalfood.org
SUMMARY:Successful Food Product Development for New Food Businesses: Managing Food Quality & Safety- FCCDC
DESCRIPTION:Event date/time:\n\nTuesday\, August 10\, 2021 – 9:00am to 4:00pm\nThursday\, August 12\, 2021 – 9:00am to 4:00pm\n\n\n\nEvent Type: Online\n\n\nPrice: Free\n\n\nHow to Participate: Participants must:\n\n\n\nRegister before the event starts\nShare their video feed for the duration of the class to ensure their presence\nAttend both sessions\n\n\n\n\n\nRegistration Deadline:\n\nTuesday\, August 3\, 2021 – 5:00pm\n\n\n\n\nZoom Registration\n\n\n\n\n\nCourse Description: \nAre you an entrepreneur developing new and exciting products? Do you have questions about ensuring the safety of your product? If so\, this is the program for you! This course is a program designed specifically to address product development and food safety issues faced by small processors. Throughout the course\, we will introduce the food science basics\, important considerations when developing a new food product\, share key elements required for product labeling\, and provide an overview of key regulatory requirements for small and emerging food businesses\, such as entrepreneurs and local food processors. \nCourse Testimonials:  \n“I learned about the steps needed when developing\, making or manufacturing food products. This course raised my awareness about the importance of food safety and food quality” \n“I wish I had this course available to me when I began my SQF journey a year and a half ago” \nCourse Outline: \nChapter 1: Introduction: Course introduction and expectations \nChapter 2: Food Safety Hazards: Understanding food safety hazards\, and identifying potential sources. \nChapter 3: Product Development Life Cycle: Product development considerations from concept to commercialization. \nChapter 4: Product Labeling: Guidance for basic nutritional labeling and claims. \nChapter 5: Controlling Food Quality and Safety: Measurable approaches to monitoring the properties of your food product. \nChapter 6: Food Safety Management: Introduction to regulatory bodies and the FDA Preventive Controls for Human Food Rule. \nChapter 7: Hazard Analysis: Conducting a hazard analysis for your food product. \nChapter 8: Preventive Controls: Determining implementation of food safety controls for your product. \nInstructors: \nContent will be taught by food safety educators from the University of Massachusetts\, the Franklin County CDC\, and other Northeastern parteners \nRegistration Fee:  \nThis program is sponsored by USDA-NIFA\, and is free for participants \n\n\n\n\nContact’s name: Christopher Von Achen\n\n\nContact’s email: cvonachen@umass.edu\n\n\nContact’s phone on day of event: 8606281812\n\n\nThis event will be recorded: No
URL:https://www.buylocalfood.org/event/successful-food-product-development-for-new-food-businesses-managing-food-quality-safety-fccdc-2/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210810T080000
DTEND;TZID=America/New_York:20210810T160000
DTSTAMP:20260424T193707
CREATED:20210712T190245Z
LAST-MODIFIED:20210809T202627Z
UID:37534-1628582400-1628611200@www.buylocalfood.org
SUMMARY:Successful Food Product Development for New Food Businesses: Managing Food Quality & Safety- FCCDC
DESCRIPTION:Event date/time:\n\nTuesday\, August 10\, 2021 – 9:00am to 4:00pm\nThursday\, August 12\, 2021 – 9:00am to 4:00pm\n\n\n\nEvent Type: Online\n\n\nPrice: Free\n\n\nHow to Participate: Participants must:\n\n\n\nRegister before the event starts\nShare their video feed for the duration of the class to ensure their presence\nAttend both sessions\n\n\n\n\n\nRegistration Deadline:\n\nTuesday\, August 3\, 2021 – 5:00pm\n\n\n\n\nZoom Registration\n\n\n\n\n\nCourse Description: \nAre you an entrepreneur developing new and exciting products? Do you have questions about ensuring the safety of your product? If so\, this is the program for you! This course is a program designed specifically to address product development and food safety issues faced by small processors. Throughout the course\, we will introduce the food science basics\, important considerations when developing a new food product\, share key elements required for product labeling\, and provide an overview of key regulatory requirements for small and emerging food businesses\, such as entrepreneurs and local food processors. \nCourse Testimonials:  \n“I learned about the steps needed when developing\, making or manufacturing food products. This course raised my awareness about the importance of food safety and food quality” \n“I wish I had this course available to me when I began my SQF journey a year and a half ago” \nCourse Outline: \nChapter 1: Introduction: Course introduction and expectations \nChapter 2: Food Safety Hazards: Understanding food safety hazards\, and identifying potential sources. \nChapter 3: Product Development Life Cycle: Product development considerations from concept to commercialization. \nChapter 4: Product Labeling: Guidance for basic nutritional labeling and claims. \nChapter 5: Controlling Food Quality and Safety: Measurable approaches to monitoring the properties of your food product. \nChapter 6: Food Safety Management: Introduction to regulatory bodies and the FDA Preventive Controls for Human Food Rule. \nChapter 7: Hazard Analysis: Conducting a hazard analysis for your food product. \nChapter 8: Preventive Controls: Determining implementation of food safety controls for your product. \nInstructors: \nContent will be taught by food safety educators from the University of Massachusetts\, the Franklin County CDC\, and other Northeastern parteners \nRegistration Fee:  \nThis program is sponsored by USDA-NIFA\, and is free for participants \n\n\n\n\nContact’s name: Christopher Von Achen\n\n\nContact’s email: cvonachen@umass.edu\n\n\nContact’s phone on day of event: 8606281812\n\n\nThis event will be recorded: No
URL:https://www.buylocalfood.org/event/successful-food-product-development-for-new-food-businesses-managing-food-quality-safety-fccdc/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20210721
DTEND;VALUE=DATE:20210801
DTSTAMP:20260424T193707
CREATED:20210713T172633Z
LAST-MODIFIED:20210713T172725Z
UID:37554-1626825600-1627775999@www.buylocalfood.org
SUMMARY:Volunteer Opportunity: Greenhouse build for The Food Bank Farm
DESCRIPTION:The new Food Bank Farm in Hadley is about to begin one of their biggest volunteer projects yet! They will be working with Sunnier Days Construction of Greenfield to lead a volunteer build of two greenhouses. The volunteer build will take place from July 21st through July 31st. \nVolunteers can sign up at this link. Volunteers do not need to have a background in building/construction to volunteer! \nBoth greenhouses will be used for educational purposes\, as well as to grow food that will be donated to the community!
URL:https://www.buylocalfood.org/event/volunteer-opportunity-greenhouse-build-for-the-food-bank-farm/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210712T190300
DTEND;TZID=America/New_York:20210712T213000
DTSTAMP:20260424T193707
CREATED:20210712T191652Z
LAST-MODIFIED:20210712T191652Z
UID:37545-1626116580-1626125400@www.buylocalfood.org
SUMMARY:Successful Food Product Development for New Food Businesses: Managing Food Quality & Safety- WVU
DESCRIPTION:Event date/time:\n\nMonday\, July 12\, 2021 – 5:30pm to 7:30pm\nMonday\, July 19\, 2021 – 5:30pm to 7:30pm\nMonday\, July 26\, 2021 – 5:30pm to 7:30pm\nMonday\, August 2\, 2021 – 5:30pm to 7:30pm\nMonday\, August 9\, 2021 – 5:30pm to 7:30pm\nMonday\, August 16\, 2021 – 5:30pm to 7:30pm\n\n\n\nEvent Type: Online\n\n\nPrice: Free\n\n\nHow to Participate: Participants must:\n\n\n\nRegister before the event starts\nShare their video feed for the duration of the class to ensure their presence\nAttend all 6 sessions\n\n\n\n\n\nRegistration Deadline:\n\nFriday\, July 9\, 2021 – 5:00pm\n\n\n\n\nZoom Registration\n\n\n\n\n\nCourse Description: \nAre you an entrepreneur developing new and exciting products? Do you have questions about ensuring the safety of your product? If so\, this is the program for you! This course is a program designed specifically to address product development and food safety issues faced by small processors. Throughout the course\, we will introduce the food science basics\, important considerations when developing a new food product\, share key elements required for product labeling\, and provide an overview of key regulatory requirements for small and emerging food businesses\, such as entrepreneurs and local food processors. \nCourse Testimonials:  \n“I learned about the steps needed when developing\, making or manufacturing food products. This course raised my awareness about the importance of food safety and food quality” \n“I wish I had this course available to me when I began my SQF journey a year and a half ago” \nCourse Outline: \nChapter 1: Introduction: Course introduction and expectations \nChapter 2: Food Safety Hazards: Understanding food safety hazards\, and identifying potential sources. \nChapter 3: Product Development Life Cycle: Product development considerations from concept to commercialization. \nChapter 4: Product Labeling: Guidance for basic nutritional labeling and claims. \nChapter 5: Controlling Food Quality and Safety: Measurable approaches to monitoring the properties of your food product. \nChapter 6: Food Safety Management: Introduction to regulatory bodies and the FDA Preventive Controls for Human Food Rule. \nChapter 7: Hazard Analysis: Conducting a hazard analysis for your food product. \nChapter 8: Preventive Controls: Determining implementation of food safety controls for your product. \nInstructors: \nContent will be taught by food safety educators from the Universities of Massachusetts\, Rhode Island\, and West Virginia. \nRegistration Fee:  \nThis program is sponsored by USDA-NIFA\, and is free for participants \n\n\n\n\nContact’s name: Christopher Von Achen\n\n\nContact’s email: cvonachen@umass.edu\n\n\nContact’s phone on day of event: 8606281812\n\n\nThis event will be recorded: No
URL:https://www.buylocalfood.org/event/successful-food-product-development-for-new-food-businesses-managing-food-quality-safety-wvu/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210630T160000
DTEND;TZID=America/New_York:20210630T160000
DTSTAMP:20260424T193707
CREATED:20210601T142849Z
LAST-MODIFIED:20210601T142849Z
UID:37201-1625068800-1625068800@www.buylocalfood.org
SUMMARY:UMass WPS Train-the-Trainer
DESCRIPTION:Event date/time: Wednesday\, June 30\, 2021 – 4:00pm to 7:30pm\nEvent Type: Remote via Zoom \nEmployers on agricultural establishments that use any kind of pesticide\, including OMRI-listed and other general use pesticides\, must provide annual pesticide safety training to their employees. Agricultural establishments include fruit and vegetable farms\, greenhouses\, and nurseries. \nIn order to conduct training with employees\, the employer must either have: \n\na license to apply restricted-use pesticides OR\ncompleted a WPS train-the-trainer program\, such as this one\n\n\n\n\nIf you… \n\nUse any kind of pesticide in your crop production\, including Organic pesticides\nHave employees\nDo not have a pesticide license\, and\nHave not attended a WPS Train-the-Trainer program since November 2\, 2015*\n\n… this program is for YOU! \n\n\n\nIf you do have a pesticide license\, this program is also a good refresher on how to train your employees on WPS. \nThere are 3 recertification credits available. \nNote: If we do not obtain the minimum number of 10 participants\, the course will be canceled and any payments received will be returned. \nParticipants will receive a certificate of completion and electronic versions of all training materials. Hard copies of some materials will also be mailed to participants after completion of the program. \nRegistration fee: $60 \nRegister here: https://forms.gle/ZoTAdTiB7N4Wc3Lt7\n*The EPA revised the WPS on this date\, significantly changing the provisions of the law from the previous version
URL:https://www.buylocalfood.org/event/umass-wps-train-the-trainer/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210609T190000
DTEND;TZID=America/New_York:20210609T210000
DTSTAMP:20260424T193707
CREATED:20210422T185425Z
LAST-MODIFIED:20210422T185425Z
UID:36929-1623265200-1623272400@www.buylocalfood.org
SUMMARY:Charlemont Forum Speaker Series on Regenerative Agriculture and Food Justice
DESCRIPTION:CHARLEMONT FORUM GIVES FOCUS TO SOIL HEALTH\, FOOD JUSTICE AND NUTRITIONAL WELLNESS \n  \n (CHARLEMONT)    Forging links between the health of our nation’s soil\, having access to healthy food and its far-reaching nutritional impact will be the themes of the Charlemont Forum’s 2021 opening event on June 9th. \nExchanging perspectives on the issues will be Jeff Tkach\, Chief Impact Officer of the Pennsylvania-based Rodale Institute\, and Jessica O’Neill\, Executive Director of Just Roots\, a Franklin County organization focused on food access and food justice.  Hosting the program\, “Regenerative Agriculture\, Food Justice and Nutritional Outcomes” will be Mary Purdy\, a Seattle-based Integrative Eco-Dietician\, author\, and Adjunct Professor at Bastyr University. \n“Our conversation will center on the intersection of people\, planet and food\,” says Purdy. “We need to realize that the health of the individual\, the health of the environment and a just\, balanced agricultural system are all dependent on one another and will ultimately each benefit the other.” \n“Too often people mistake access to healthy food as being singularly defined as the physical receipt of food\,” adds O’Neill\, “and feel that the price of food is the main contributing factor to a lack of food access.  But affordability isn’t the only factor.   Transportation\, time constraints\, familiarity with local ingredients\, confidence in the kitchen and even access to a full service kitchen and basic utensils are all barriers that prevent food access\, contribute to poor health outcomes and keep food justice at bay.” \nSpeaking from the perspective of the Rodale Institute\, which founded the concept of organic farming in 1947\, Tkach explains that “regenerative agriculture is an organic process that creates a healthier soil.  By growing demand for organic food\, we will move away from chemical dependent  agriculture.   Organic farming produces a healthier food product.  Healthier food means healthier people.  It’s that simple!” \nThis Forum event will be carried on Zoom between 7 and 9 p.m. on June 9th.  Participants must register at https://fb.me/e/4aTNUH2QA or find the June 9th event on the Charlemont Forum Facebook page.  The webinar link will be sent out two weeks prior to the event. \nThis program is supported by the Cultural Councils of Amherst\, Ashfield\, Buckland\, Charlemont/Hawley\, Colrain\, Conway\, Goshen\, Heath\, Leyden\, Plainfield\, Rowe and Shelburne\, which are all supported by the Mass Cultural Council\, a state agency.
URL:https://www.buylocalfood.org/event/charlemont-forum-speaker-series-on-regenerative-agriculture-and-food-justice/
CATEGORIES:Community Events
END:VEVENT
END:VCALENDAR