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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211009T120000
DTEND;TZID=America/New_York:20211009T170000
DTSTAMP:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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:20260424T211757
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210602T153000
DTEND;TZID=America/New_York:20210602T160000
DTSTAMP:20260424T211757
CREATED:20210520T133252Z
LAST-MODIFIED:20210520T133406Z
UID:37112-1622647800-1622649600@www.buylocalfood.org
SUMMARY:SNAP employee training
DESCRIPTION:Make sure your farm stand and farmers’ market staff are ready to accept SNAP this summer by having them attend this SNAP employee training. \nEmployees will learn SNAP basics such as what SNAP and P-EBT cards look like\, what items are SNAP eligible\, and how to run a SNAP transaction. Attendees will come away knowing how SNAP works and how to successfully and legally run a transaction on Conduent and TotilPay machines. \nThis training will also cover the SNAP protocols and rules that the USDA requires businesses to cover with their employees every year. \nThis training is for employees who will be processing SNAP transactions. Open to all staff of farm businesses that accept SNAP. \nRegister here! \nA list of employees who attended the training can be provided to the employer\, to satisfy the USDA’s requirement that SNAP trainings for staff be documented.
URL:https://www.buylocalfood.org/event/snap-employee-training/
CATEGORIES:CISA Events,Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210601T150000
DTEND;TZID=America/New_York:20210601T160000
DTSTAMP:20260424T211757
CREATED:20210518T193731Z
LAST-MODIFIED:20210518T194227Z
UID:37104-1622559600-1622563200@www.buylocalfood.org
SUMMARY:Entrenamiento para HIP\, el programa de incentivos saludables/Healthy Incentives Program Training
DESCRIPTION:El programa de incentivos saludables es un programa de beneficios en Massachusetts donde clientes de SNAP pueden ganar frutas y vegetales frescas y locales\, gratis\, con sus tarjetas de EBT/SNAP. Muchos clientes de SNAP no saben sobre los beneficios de HIP\, y el programa es complicado. \nReunirse a nosotros y aprender mas sobre HIP\, como funciona\, y como lo explica a sus clientes. \nAbeirto a empleados\, voluntarios\, o alguien que esta interesada en HIP y acceso a comida para todos. \nRegistrase aqui! https://form.jotform.com/CISAsurveys/healthy-incentives-program-training \nPreguntas? Manda un correo a Sarah Lucia a sarah@buylocalfood.org \nThe Healthy Incentives Program is a MA state-run program whereby SNAP customers can get additional fresh\, local produce using their SNAP/EBT card. Many SNAP customers don’t know that they have the HIP benefit already on their card\, and the HIP program can be difficult to explain. Join us to learn what HIP is\, how it works\, and how to explain it to your customers. \nOpen to farmers’ market staff\, volunteers\, managers\, and any one else who is interested in HIP and expanding food access. \nSign up here! https://form.jotform.com/CISAsurveys/healthy-incentives-program-training \nQuestions? Reach out to Sarah Lucia at sarah@buylocalfood.org
URL:https://www.buylocalfood.org/event/entrenamiento-para-hip-el-programa-de-incentivos-saludables-healthy-incentives-program-training/
CATEGORIES:CISA Events,Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210519T080000
DTEND;TZID=America/New_York:20210519T170000
DTSTAMP:20260424T211757
CREATED:20210505T181652Z
LAST-MODIFIED:20210505T181652Z
UID:37018-1621411200-1621443600@www.buylocalfood.org
SUMMARY:Valley Grows Day
DESCRIPTION:May 19th – A Vital Day for Giving in Western Massachusetts: Valley Grows Day!  \nLearn more and Give: www.valleygrows.org  \nFood access and farm organizations across western Massachusetts have worked rapidly and tirelessly responding to the rising rates of food insecurity which have been exacerbated due to the lasting impact of the COVID-19 pandemic. Many are disproportionately impacted\, including low income individuals and people of color. Show your support for farming and food justice in western Massachusetts by donating to local food access\, farming and food justice organizations working to ensure that the food we grow here\, reaches those most in need now! \nValley Grows Day is a collective effort among small\, community-based nonprofits throughout western Massachusetts that are working to grow just and sustainable food systems for our communities. Wednesday\, May 19th marks Valley Grows 2021\, a day of giving and unity. Participating organizations this year are: Just Roots in Greenfield; Grow Food Northampton\, Abundance Farm\, and Pioneer Valley Workers Center in Northampton; Gardening the Community and All Farmers in Springfield\, and Seeds of Solidarity in Orange. Across the diverse communities in our region\, these groups expand access to healthy local food for everyone\, and create opportunities for the next generation of urban and rural farmers. Valley Grows Day offers the community an opportunity to support the participating organizations as they move from pivoting to persisting in their critical food access work. \nValley Grows Background:  \nTwo local community farm non-profits\, Just Roots and Grow Food Northampton\, teamed up in 2018 to create Valley Grows Day\, a new day of giving in the Pioneer Valley. Due to the impact of Covid-19\, Jessica O’Neill of Just Roots and Alisa Klein of Grow Food Northampton decided that now\, more than ever\, our local farm and food access organizations need to raise funds for the innovation and expansion of services needed to address growing food insecurity in our Valley. \n“What really excites me about this day of giving is the collaborative spirit Valley Grows Day delivers\,” said Jessica O’Neill\, Executive Director of Just Roots and co-founder of Valley Grows Day. “On a normal day there is already so much innovative and critical work happening around food\, land\, and access in western Massachusetts\, but in the wake of a persisting pandemic and rising food insecurity\, we are all even more pressed to ensure food and resources get to where it is needed most. This year we are focused on leveraging the dollars raised through Valley Grows Day to help the partnering organizations persist in their efforts to address the needs of their communities as we continue through the pandemic. When we work together\, we deepen our organizational relationships\, share resources\, broaden our reach and amplify our impact.” \nFAQ:  \nWhy this group of partners? This third annual collaborative giving day unites and supports local organizations in Western MA that have a deep commitment to growing food\, addressing food access and insecurity\, fostering a strong connection to the land\, and building a more inclusive \nand sustainable food system. The participating organizations (see below) operate in both rural and urban communities to manifest their missions in diverse ways\, but have much in common. We all create fair and sustainable local food systems from farm to fork. Most of us grow food and all of us work to ensure this food is made accessible through distribution\, education and resources. \nWhat are the goals? Each organization has its own goal for Valley Grows Day that will be promoted on each partner’s page on the valleygrows.org website. Combined\, these total a collective goal for the day of $97\,900. \nWhat about matching money? Some organizations have match commitments from their own donors and business supporters. You can find that information on the participant’s giving page. Double your impact when you give! \nShould I give to the organizations I already support or to new ones? BOTH! All of us are counting on support from our regular donors\, but we encourage them to learn about and support the work of other participants. Even a small gift as a token of appreciation for the work will be meaningful! \nCan I give early? YES! While 2020 was a year of pivoting\, 2021 is about persisting. Valley Grows Day participating organizations are working diligently to address food access in the face of rising and alarming rates of food insecurity within our communities. We want to build as much excitement as possible and encourage you to give on May 19th. However\, if it’s more convenient for you to give in advance\, please simply indicate that your gift/s is/are intended to contribute to the Valley Grows Day initiative so that we can keep track of our overall progress. This can be done through each organization’s giving platform. \nAbout the Participating Organizations  \nVisit ValleyGrows.org for details on each organization\, and the ways in which your Valley Gives donations will have impact.. \nJust Roots  \nJust Roots is a women-led\, tenacious\, and equity focused organization with a goal to change the food system. Working closely with cross-sector food is medicine\, health & wellness\, housing and agricultural partners; local and national organizations; and legislators\, Just Roots leverages our progressive programming to create impact and inspire systems change. Perhaps best known as the organization that developed and operates the largest SNAP-enrolled\, low-income Community Supported Agriculture (CSA) farm share program in Massachusetts\, Just Roots has become a leader in the effort to include and engage all people in the local food economy and to develop integration between healthcare and local food access as a mechanism for driving equitable access to local food and better health outcomes\, saving healthcare and societal dollars. Just Roots empowers vibrant\, inclusive and sustainable farm and food economies in Massachusetts cultivating a culture of everyone’s farm to everyone’s table! www.justroots.org \nGardening the Community  \nGardening The Community is a food justice organization engaged in youth development\, urban agriculture and sustainable living to build healthy and equitable communities. Healthy\, locally grown food has been even harder to access in Springfield as the Covid-19 pandemic continues to impact our food systems. GTC strives to grow the nutritious food our community needs and provide a safe outdoor space for young people to learn and grow\, while continuing to operate our Farm Store and subsidized farm share program as crucial components to increasing food security in our community. www.gtcspringfield.org \nGrow Food Northampton (GFN) Grow Food Northampton is building a just and sustainable local food system that nourishes our community and protects and enriches the earth. We do this by: providing access to land and nutritious local food; stewarding productive and sustainably-managed farmland on our Community Farm; building community and fostering meaningful involvement of community members around gardening\, farming\, and the creation of a just and sustainable local food system; and dismantling oppressive systems and structural inequities that act as barriers for any member of our community to participate in a culturally appropriate\, healthy\, and ecologically sustainable food system. www.growfoodnorthampton.org \nSeeds of Solidarity Education Center Seeds of Solidarity innovates programs that awaken the power among people of all ages–from toddlers to teens to people who are incarcerated– to Grow Food Everywhere to transform hunger to health\, and create resilient lives and communities. The organization is based in Orange\, MA\, on a solar-powered farm that uses ecological methods to regenerate soil\, restore climate\, and build community food resilience. Seeds of Solidarity is co-founder of the North Quabbin Garlic and Arts Festival that they organize with their neighbors\, an event that ignites regional art\, agriculture and economy. www.seedsofsolidarity.org \nPioneer Valley Workers Center  \nThe Pioneer Valley Workers’ Center builds power with low-wage and immigrant workers throughout Western Massachusetts. Together\, we organize to build community and win real change in the lives of working people. https://pvworkerscenter.org/ \nAbundance Farm  \nAbundance Farm works to build a more generous\, just and sustainable world. We do this by offering earth-based\, community building experiences that integrate Jewish tradition\, regenerative agriculture and food justice. The Farm is a beautiful oasis where people of all ages\, faiths\, and backgrounds are drawn for physical\, emotional and spiritual nourishment. www.abundancefarm.org/ \nAll Farmers All Farmers is an organization working with refugee and immigrant farmers to build a food system organized and run by and for the community. Originally from Central & Eastern Africa and Central Asia\, the farmers already feed over 500 low-income families annually with produce that are part of their cultural diet\, as well as sustaining their families. www.allfarmers.world \nVisit www.valleygrows.org for more details.
URL:https://www.buylocalfood.org/event/valley-grows-day/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210504T160000
DTEND;TZID=America/New_York:20210504T160000
DTSTAMP:20260424T211757
CREATED:20210428T144512Z
LAST-MODIFIED:20210428T144512Z
UID:36970-1620144000-1620144000@www.buylocalfood.org
SUMMARY:Getting Ready for Pick-Your-Own -- Do’s and Don’ts for the Upcoming Season
DESCRIPTION:Getting Ready for Pick-Your-Own — Do’s and Don’ts for the Upcoming Season \nTuesday\, May 4\, 4-5pm Eastern time \nNo charge but you must register in advance. \nRegister HERE \nJoin growers and ag service providers from the Northeast for an interactive discussion about what is working and what is not as we prepare to open our farms to visitors for the upcoming pick-your-own season. The berries are ripening and the Covid-19 pandemic is evolving – what does that mean for PYO visitor management this season? What did you do last year that you’ll continue and what will be different this season? \nFeaturing: \nDeb Colitas from Valley Fruits & Veggies in the Lehigh Valley of PA \nClaudia Schmidt from Penn State Extension \nLisa Chase from University of Vermont Extension \nAnd YOU! Come ready to share your PYO questions and experiences managing visitors. \nThis is the first agritourism zoom café in a series that will cover several topics for farms open to visitors through the evolving COVID-19 pandemic. To request a disability-related accommodation to participate in this program\, please contact Christi Sherlock at 802-476-2003 or Christi.Sherlock@uvm.edu so we may assist you. \nInterested in having a safety expert visit your farm? A team of ag service providers in the Northeast is providing personalized safety assessments that will take place either virtually or on your farm. Sign up HERE. \nThis material is based upon work supported by USDA/NIFA under Award Number 2018-70027-28588.
URL:https://www.buylocalfood.org/event/getting-ready-for-pick-your-own-dos-and-donts-for-the-upcoming-season/
CATEGORIES:Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210428T170000
DTEND;TZID=America/New_York:20210428T180000
DTSTAMP:20260424T211757
CREATED:20210414T225941Z
LAST-MODIFIED:20210414T230029Z
UID:36896-1619629200-1619632800@www.buylocalfood.org
SUMMARY:Healthy Incentives Program (HIP) Training: how HIP works and how to explain it to customers
DESCRIPTION:The Healthy Incentives Program is a state-run program whereby SNAP customers can get additional fresh\, local produce using their SNAP/EBT card. Many SNAP customers don’t know that they have the HIP benefit already on their card\, and the HIP program can be difficult to explain. Join us to learn what HIP is\, how it works\, and how to explain it to your customers. \nOpen to farmers’ market staff\, volunteers\, managers\, and any one else who is interested in HIP and expanding food access. \nSign up here! https://form.jotform.com/CISAsurveys/HIP-training-signup \nQuestions? Reach out to Sarah Lucia at sarah@buylocalfood.org
URL:https://www.buylocalfood.org/event/healthy-incentives-program-hip-training-how-hip-works-and-how-to-explain-it-to-customers/
CATEGORIES:CISA Events,Farmer Events,CISA Workshops for Businesses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210427T180000
DTEND;TZID=America/New_York:20210427T190000
DTSTAMP:20260424T211757
CREATED:20210422T190052Z
LAST-MODIFIED:20210422T190052Z
UID:36937-1619546400-1619550000@www.buylocalfood.org
SUMMARY:Employment Law Webinar for Restaurants & Other Foodservice Businesses
DESCRIPTION:Employment Law Webinar for Restaurants & Other Foodservice Businesses \n“Can I Hire My Friends and Family? Beyond the Lemonade Stand: Employment Law & Why Formal Staffing Systems Matter” \nApril 27 | 6:00pm \nIn this webinar\, you will learn ways to formalize employment in your business\, as well as recommendations for working with lawyers on employment and other legal issues. \nRegister here
URL:https://www.buylocalfood.org/event/employment-law-webinar-for-restaurants-other-foodservice-businesses/
CATEGORIES:Community Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210426T170000
DTEND;TZID=America/New_York:20210426T183000
DTSTAMP:20260424T211757
CREATED:20210422T185912Z
LAST-MODIFIED:20210422T185912Z
UID:36935-1619456400-1619461800@www.buylocalfood.org
SUMMARY:Start a Food Biz Workshop
DESCRIPTION:Start a Food Biz Workshop \nApril 26 | 5:00-6:30pm \nThis workshop is perfect for you if: \n\nyou are thinking about launching a food business and curious about what it takes\, OR\nyou are about to launch a food business and want to be prepared for the road ahead.\nRegister here
URL:https://www.buylocalfood.org/event/start-a-food-biz-workshop/
CATEGORIES:Community Events,Farmer Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210414T190000
DTEND;TZID=America/New_York:20210414T200000
DTSTAMP:20260424T211757
CREATED:20210401T140613Z
LAST-MODIFIED:20210402T153543Z
UID:36801-1618426800-1618430400@www.buylocalfood.org
SUMMARY:CISA Annual Meeting
DESCRIPTION:Join us for CISA’s Online Annual Meeting\nWednesday\, April 14th at 7:00pm\n\nRegister here.\n\nJoin CISA to reflect on lessons from a pandemic year and what it means for the future. We’ll talk about the shortcomings that this crisis revealed in our food system\, the ways that local farmers\, advocates\, and legislators stepped up to keep our communities fed\, and new opportunities and challenges that face us as we head into 2021.\n\nPanelists:\nPhilip Korman\, CISA Executive Director\nMargaret Christie\, CISA Special Projects Director\nJo Comerford\, MA State Senator\, Hampshire\, Franklin\, Worcester District\nJulia Coffey\, Mycoterra Farm and Mass Food Delivery\n\nRegister now!\n\nQuestions? Email communications@buylocalfood.org.
URL:https://www.buylocalfood.org/event/cisa-annual-meeting-2/
CATEGORIES:CISA Events
END:VEVENT
END:VCALENDAR