This self-paced online course walks you through the foundations of forest ecology and management, on your own time. Explore one topic per week, or one per day!
During this four part series participants will begin to think through small scale farming as a business (rather than a hobby), learn what it takes to start and manage a farm business and decide whether that is something they want to pursue.
Topics of study will include • land acquisition • cattle procurement • grazing management• nutrition and health• economics and marketing
This training is for those who would like to go beyond the basics of home food preservation, either for personal use or to help others learn how to safely preserve food.
Learn how to identify and treat common diseases and pest problems in the vegetable garden using natural and organic methods.
Whether you're preserving your own harvest or you've purchased locally grown fruits or vegetables, canning, freezing, and drying can be effective ways to serve foods that taste harvest-fresh at a later date.
The Master Gardener Program’s "Spring Lecture Series" is a great learning opportunity for gardeners of any level of experience.
The Cured Meats Workshop is tailored to small-scale meat processors and restaurant owners interested in creating a value-added meat product for their customers.
The course consists of lecture sessions that will cover basic charcuterie, meat fabrication, casings, grinding, as well as an overview of HACCP, scheduled processes, and testing. Participants will also learn through on-hands sessions the basics of cured meats production in coppa, pancetta, speck and others.
Join Sarah Williford of East Brook Farm who will discuss and demonstrate sheet mulching - a no till bed building practice - on a small scale organic farm. No-till farming eliminates erosion, conserves moisture and builds soil while growing crops or pasture from year to year without disturbing the soil.
Gypsy moth caterpillars are coming to a forest, yard or park near you this year! Learn how to protect your trees.
The Meat Processing Certification is an intensive hands-on, four-part training program designed to provide the knowledge and skills required to enter employment in the meat processing industry. The program consists of specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products.
Join your fellow livestock producers, area graziers, and Jason Detzel, Ulster County Livestock Educator, for an evening of educational films and conversations centered around the process, and the art and practice, of grazing livestock. Free and open to the public.
Parasites are the most important limiting factor in small ruminant flocks. In this class, to be held May 9 and repeated on May 23, we will discuss the lifecycle and biology of parasites affecting small ruminants and the many ways to treat them.
How do we sustain local economic development in a changing environment? That is the topic of a day-long conference in the Ashokan Watershed on April 29, 2017. Conference sessions will focus on climate change, sustainable economic development, community planning, invasive species, local fisheries, and DEP reservoir operations
Are you thinking of turning your farming dream into a reality? Do you have questions about the viability of raising animal or vegetable products for sale? Whether you want to start a new business or need guidance on how to navigate agricultural tax laws, this is the class to get you started on your farm dreams.
The Leatherstocking Shepherds will host an informational meeting about the Scrapie disease and the accompanying ear tag identification.
The objective of these practices is to eradicate Scrapies. Scrapie tags for sheep are necessary for anyone who shows or sells sheep in New York.
You can easily add 2 weeks to the start and end of the growing season by the use of low tunnels, frost blankets with supports. Construct you own 4 ft. low tunnel hoops and learn tips and techniques from Master Gardener Volunteers at Cutler Botanic Garden. H
Join Farm Catskills for “Local Beef in Local Schools,” the first presentation in its 2017 Farm-to-School Talk Series. Ken Jaffe and Julia Van Loon of Slope Farm to School will discuss how and why they have partnered since 2012 to bring local, sustainable beef to New York state school cafeterias.