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Zero Waste for the Win!

We had an amazing Flavors of the Valley, our annual local food tasting expo, with a record-breaking 1,200 attendees! From savory to sweet, the flavors were out of this world and all of them oh so local. 50 vendors connected with their neighbors over their delicious offerings, shared samples, and sold some food and farm products, too. We had music, kids’ activities, even a series of bike tire changing demos. We had a blast reveling in the bounty of our community, and of course popping from sample to sample in the event’s characteristic bustle.

We’re excited to announce that with all the food distributed, this year’s Flavors of the Valley was also zero waste! Sampling events can generate a lot of garbage–cups, plates, napkins, utensils–it can really pile up. While we’re generally waste conscious, this year we gave it our all and re-directed the event’s waste stream entirely. We sourced compostable cups, plates, napkins, and utensils for the big day, and of course considered all the food scraps, too. Instead of sending waste to the landfill, we sent bags and bags of compostable material to the new Upper Valley Compost Company (who was also a vendor this year!)

The folks at Upper Valley Compost partner with composting facilities in Vermont and New Hampshire to turn food waste and other compostable materials into rich soil. We are thrilled to report that we had but one wee bag of trash by the end of Flavors of the Valley–the rest of the event waste is on its way to becoming soil, and feeding our local food system yet again!

Check out these comparison shots of last year’s trash pile versus this years:

2017 trash pile                                                 2018 trash pile

…and then there was one!!

the Flavors Sextet

Yes, we sing about Flavors

Confession: we sing a little tune about Flavors of the Valley, around the office, in meetings, while photocopying…. Click here and watch with sound if you dare- the big reveal is at the end. Treat your ears today and your tastebuds on Sunday, April 8 from 11 am- 3 pm at Hartford High School.  All the details, discounts, specials, information about 45 local food vendors and their samples, and more are on our Flavors of the Valley page. Thank you CATV 8/10 for our CATV debut.

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Eat. Meet. Buy. Flavors of the Valley 2018 Vendors are here!

Check out the hottest new vendors and returning favoritesSamples are listed if the vendor has provided sampling information. Vendors will also have many delicious items for sale!

April 8, 11am – 3pm at Hartford High School

Special thanks to our amazing sponsors!

Mascoma Savings Bank, Co-op Food Stores, King Arthur FlourThe Skinny Pancake

Yankee Farm Credit, NH Dept. of Agriculture, Great Eastern Radio
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Farm Scale Decision Making Workshop

Are you evaluating a major change to your business model such as scaling up or dropping an enterprise? 
Are you struggling to determine how that change will impact your profitability and quality of life? 
If so, join NOFA-VT for an interactive workshop that will provide you with the tools necessary to make informed farm scale decisions based on both financial viability and quality of life goals.
Topics will include cost-benefit analysis, cash flow analysis, and holistic decision-making.  Two farmers will share their farm-scale decision making processes and the resulting impacts on their businesses.
PRESENTERS: Mimi Arnstein (Farm Consultant), Calley Hastings (Fat Toad Farm), & Jen Miller (NOFA-VT) 
Cost: $40 NOFA-VT members, $45 non-members. Lunch included. Register here
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Farmer Celebration Mixer

Join us to celebrate the work we did together in 2017!

Do your chores early, leave the spreadsheets behind, and come share some beer, crepes, and farm chat with fellow farmers as we celebrate the successful 2017 season.

Monday, December 11
5-7 pm
Skinny Pancake, Hanover, NH
Free snacks and beer

In 2017, working together, we started developing farm labor resources for the Upper Valley, we moved toward an Upper Valley food hub, we educated future farmers with Upper Valley CRAFT, we held Flavors of the Valley, and much more. We need to celebrate with you!!

Come learn about farm labor resources developed from our SARE Partnership work that is concluding, the progress made to increase direct sales to farms through Specialty Crop funding and shared food/farm facility discussions that we will be continuing in 2018. We also have new multi-year funding to build a farmers’ market collaborative and that will include many farmer vendors. Come hear all about it.

RSVP here!

Questions? Nancy@VitalCommunities.org

 

Thanks to Northeast SARE and Skinny Pancake for supporting this event!

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Luna Bleu fields

Leasing Your Land to a Farmer

Leasing Your Land to a Farmer Workshop

Join Vital Communities and Land For Good to learn about leasing your land to a farmer. This workshop is for private landowners interested in making their land available to farmers for agricultural production, for members of community organizations interested in assisting local farmland owners to keep agricultural land in active production, and farmers interested in leasing issues. Assessing your land, crafting leases, legal, financial, tax, insurance, liability, and finding a farmer are some of the topics that will be covered in a panel discussion.

November 15, 2017

6-8 pm

Kilton Public Library, West Lebanon, NH

Email Nancy@VitalCommunities.org with questions.

Register here.

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Food Hub Meeting Notes

The goal of the activities during the food hub meeting was to collect information from participants about pain points in the food system and prioritization of uses/functions of a shared food/farm facility. You’ll find a summary of the information collected at the meeting on this page. Click on the links below to see the summaries.

What is the challenge to your business that brought you to this meeting. What is your biggest pain point? 
Please rank the top 5 food hub functions based on your individual needs.
Group/Table Consensus of Priorities.
Meeting notes.

Farm to School Forum: King Arthur Flour Bake for Good Kids Program

Join Upper Valley Farm to School Network as we learn how to make the dough!

 

 

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King Arthur Flour Bake for Good Kids Program

  • Kids LEARN to make bread from scratch. Math + science + reading + baking know-how = something delicious!
  • Kids BAKE. They practice their new skills and use ingredients we provide to bake bread or rolls.
  • Kids SHARE within the community, and give part of their baked goods to those in need. (They keep some to enjoy!)

How does BFGK Self-Directed Group Baking work? 

  • 5-50 kids, grades 4-12
  • Kids watch BFGK video with you
  • KAF provides flour, yeast, recipe booklets, dough scrapers, video lesson, and more
  • Kids work in teams, bake together with you, and donate rolls

Learn how easy (and fun!) it is to bring our very popular free BFGK Self-Directed Program to YOUR students. We’ll show you how it works, how to access helpful information, and practice some roll shaping skills! Take home BFGK Program materials and enjoy some homemade pizza!

Instructor: Paula Gray, is the Manager of the Bake for Good Kids Program. She has been an educator/presenter for over 30 years, and is an employee owner of the King Arthur Flour Company in Norwich, VT

When: Monday October 30, 2017, 5:30-7:00PM

Where: Culinary Learning Center, COOP Food Store, 12 Centerra Parkway, Lebanon, NH 03766

Fee: FREE!

Register: Contact Beth Roy at Beth@VitalCommunities.org or (802)291-9100 x105 or register on-line

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Upper Valley Farm & Food Processing Resources

We hosted a well-attended food hub conversation at King Arthur Flour in September where more than 65 people engaged in conversations around the need for farm and food infrastructure in the Upper Valley. Below are processing resources and links to information about other projects happening in Vermont, New Hampshire, and beyond.

This page will be updated regularly to include more info and resources. Email updates will be shared with anyone interested in this conversation. Email Nancy@VitalCommunities.org to be added to be included in updates.

 

Area processors/kitchens/etc.

Genuine Local, Meredith, NH. A purpose-built specialty food production facility.

Vermont Food Venture Center, Hardwick, VT.

Mad River Food Hub, Waitsfield, VT

Kearsarge Food Hub, Bradford, NH

 

Vermont Aggregators

Food Connects

Farm Fresh Connect

Food Connex

Green Mountan Farm Direct

 

Case Studies, Feasibility Studies, etc.

Farm to Institution New England – case studies, including 7 great reports on New England food hubs.

Monadnock Food Infrastructure Report

 

For Inspiration

Northbound Ventures, Summerville, MA. Project consultant for food system facilities around New England. Lots of interesting project  to read about.

Intervale Center, Burlington, VT

Unity Food Hub, Unity, ME

 

Other

Upper Valley inventory of commercially licensed kitchens collected by Vital Communities… Coming soon.

 

 

 

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