Wednesday (Nov 28)
Making Change: Is it worth a penny an ounce?
The Center for Rural Studies and the Food Systems Research Collaborative host this group of panelists who will discuss the likely impacts if a tax were enacted on chocolate milk, soda, and other types of sugar sweetened beverages in Vermont.
4pm. Sugar Maple Ballroom. Davis Center. UVM Campus. Burlington. Free and open to all. Email email@example.com with questions.
No Kid Left Behind Symposium
This event will bring together representatives from Vermont’s food industry including dairy-goat and meat-goat farmers, processors, distributors, chefs, state, federal and economic-development-agency employees and marketers. The goal is to engage in an honest and open discussion about how to create a sustainable meat-goat industry in Vermont by turning the 6,800 kids that are a byproduct of the state’s thriving dairy-goat industry into value-added meat.
9am-12pm. Noble Hall. Vermont College of Fine Arts. Montpelier. Please preregister by contacting Emily McKenna at Emily@SkilletCreative.com.
Thursday (Nov 29)
Market-Based Models for Increasing Access to Healthy Food: Defining What Works
There are increasingly more non-traditional food enterprises across the U.S. proving that, through innovative, market-based approaches, we can address food access barriers, particularly for underserved, limited-resource consumers. The Wallace Center is compiling learning from working with thirty food enterprises from across the country that are focused on food access. These enterprises are part of Wallace Center’s Healthy Urban Food Enterprise Development (HUFED) program. In this webinar, hosted by the Wallace Center, program leaders will share key highlights and takeaways resulting from this program, their expertise, and additional research results.
3-5pm. Online. Please preregister here.
Friday (Nov 30)
RSENR Fall 2012 Speaker Series: “A Summary of Sustainable Transportation Research at UVM.”
Austin Troy, the director of the Transportation Research Center, discusses the breadth of research UVM has performed in this field.
3pm. 102 Aiken Center. Email firstname.lastname@example.org for more information.
Saturday (Dec 1)
Make Your Own Graham-Cracker Gingerbread House
11am–2pm. Ilsley Public Library. Middlebury. Free.
Find more food events on the Seven Days calendar.
Sunday (Dec 2)
Raw Dairy Processing Class: Cheese, Butter and Yogurt-Making Class
Learn how to make delicious soft cheeses, yogurt and butter in your own kitchen! Get acquainted with using butter molds and adding herbs, or other flavors to your final product. With simple instruction and good quality raw milk, it is an easy and exciting activity providing nutritious, quality food for your family.
1-4pm. Earthwise Farm and Forest. Bethel. $40. Please preregister by emailing email@example.com or calling 802-234-5524.
Find more events on the Rural Vermont calendar.
Monday (Dec 3)
Northwest Vermont Food Summit
Attendees discuss various topics, including establishing regional goals, farm economy and the logistical constraints posed by a rural food system.
6–8pm. Sheldon Elementary School. Sheldon. Free. Please preregister by emailing firstname.lastname@example.org.
Find more food events on the Seven Days calendar.
Tuesday (Dec 4)
SBA Loan Clinics
After preparing a business plan, the next step for many small businesses is obtaining financing. Join the VT Small Business Administration to learn about SBA’s lending role and how an SBA loan can benefit your business. The clinics will help you prepare a loan application, learn lender credit requirements for loan approval, find sources of capital to start or grow your business, understand loan interest rates, terms, amounts, and collateral requirements, and how to approach a lender to improve your chances for approval by knowing what they are looking for.
9am-10am or 12pm-1pm. Online. Free. To learn how to participate, go here. For more information, call (802) 828-4422 or email Vallerie.Morse@sba.gov or visit www.sba.gov/vt.
UVM Extension Building Capacity Project Webinar
An idea is generated, a vision is captured, and someone somewhere is ready to launch a plan. Immediately it becomes clear that the plan is missing key ingredients: the support and ideas of the community it will impact (will it impact?). This scenario is not uncommon in our local communities and usually describes a plan that will fail. Successful leadership understands the value of engaging the community in developing ideas, making decisions, and implementing plans. Martha Walker, Ph.D., Community Viability Specialist with Virginia Cooperative Extension will lead us in discussing why engagement is needed, who makes it happen, and the process that sets the stage for a successful dialogue.
11am-12:15pm. Online. Free. Click here to learn more.
Wednesday (Dec 5)
Whole Foods Nutrition Group Meeting: Enhancing Immunity
We all hate the endless colds, runny noses and lack of energy that seem to pop up as the temperature drops. In this class, we will learn about foods and practices that strengthen the immune system during the winter months
6-7pm. 31 Sitka Lane. Moretown. Free; donations appreciated. Open to the public. Please preregister here.
Other places to find Vermont food events:
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