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DTSTART;TZID=America/New_York:20200913T090000
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DTSTAMP:20200825T205328Z
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UID:5766-1599987600-1599998400@ctnofa.org
SUMMARY:Resiliency Skill Share: On-Farm Pork Processing Workshop (Online)
DESCRIPTION:SUNDAY\, SEPTEMBER 13\, 2020 – 9:00AM TO 12:00PM \n\nInterested in learning the art of on-farm\, whole-animal processing? Do you raise animals for food or purchase whole or half animals from a local farm? Do you love to cook meat and want to know more about where particular cuts come from on the animal? \nJoin NOFA-VT at Drift Farmstead in Roxbury\, VT from home for a live-streamed webinar to learn the ins and outs of whole animal processing including the benefits of ethnically-raised pasture-based meats. Led by Mary Lake\, this virtual workshop will cover the full process from a half pig to individual cuts\, with the slaughter taking place the day before. Attendees will get an up-close look into the process for creating each cut. Bring your questions and expertise\, a live Q&A session with Mary will follow the live-streamed on-farm processing. \nTopics to be covered include: \n\nEquipment needed for a safe & effective breakdown\nDetailed how-tos for each specific cut of meat\nWrapping techniques\nA few of our favorite pork recipes\n\nAbout the presenter: Mary Lake is a shearer\, butcher\, and shepherd based in Tunbridge\, Vermont. She travels the Northeast shearing and trimming hooves of sheep and goats. She is a former full-time butcher at The Royal Butcher\, where she slaughtered and cut meat. Now\, she is an itinerant on-farm slaughterer for hire processing sheep\, goats\, pigs\, and small bovines. Mary works with the Vermont Sheep and Goat Association to promote healthy and efficient sheep and goat production.  She raises sheep for breed stock\, meat\, sheepskin\, and fleece. \nREGISTER HERE\n\n\n\nLOCATION:\nONLINE \n\n\nADDRESS:\n14 Pleasant Street \n\nRichmond\, VT 05477\nUnited States \n\n\n\nCOST:\nSliding scale: $20-40 for members / $44-60 for non-members / free of charge for BIPOC (Black\, Indigenous or a person of color) \n\n\nWEBSITE:\nhttps://nofavt.org/events/annual-nofa-vt-events/farm-workshops-socials-2020 \n\n\nCONTACT NAME:\nLivy Bulger \n\n\nEMAIL:\nlivy@nofavt.org
URL:https://ctnofa.org/event/resiliency-skill-share-on-farm-pork-processing-workshop-online/
LOCATION:Online
CATEGORIES:Partner events,Webinar,Workshops
ATTACH;FMTTYPE=image/jpeg:https://ctnofa.org/wp-content/uploads/2020/08/nofa-vt.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200913T090000
DTEND;TZID=America/New_York:20200913T120000
DTSTAMP:20200825T205328Z
CREATED:20200825T205328Z
LAST-MODIFIED:20200825T205328Z
UID:8747-1599987600-1599998400@ctnofa.org
SUMMARY:Resiliency Skill Share: On-Farm Pork Processing Workshop (Online)
DESCRIPTION:SUNDAY\, SEPTEMBER 13\, 2020 – 9:00AM TO 12:00PM \n\nInterested in learning the art of on-farm\, whole-animal processing? Do you raise animals for food or purchase whole or half animals from a local farm? Do you love to cook meat and want to know more about where particular cuts come from on the animal? \nJoin NOFA-VT at Drift Farmstead in Roxbury\, VT from home for a live-streamed webinar to learn the ins and outs of whole animal processing including the benefits of ethnically-raised pasture-based meats. Led by Mary Lake\, this virtual workshop will cover the full process from a half pig to individual cuts\, with the slaughter taking place the day before. Attendees will get an up-close look into the process for creating each cut. Bring your questions and expertise\, a live Q&A session with Mary will follow the live-streamed on-farm processing. \nTopics to be covered include: \n\nEquipment needed for a safe & effective breakdown\nDetailed how-tos for each specific cut of meat\nWrapping techniques\nA few of our favorite pork recipes\n\nAbout the presenter: Mary Lake is a shearer\, butcher\, and shepherd based in Tunbridge\, Vermont. She travels the Northeast shearing and trimming hooves of sheep and goats. She is a former full-time butcher at The Royal Butcher\, where she slaughtered and cut meat. Now\, she is an itinerant on-farm slaughterer for hire processing sheep\, goats\, pigs\, and small bovines. Mary works with the Vermont Sheep and Goat Association to promote healthy and efficient sheep and goat production.  She raises sheep for breed stock\, meat\, sheepskin\, and fleece. \nREGISTER HERE\n\n\n\nLOCATION:\nONLINE \n\n\nADDRESS:\n14 Pleasant Street \n\nRichmond\, VT 05477\nUnited States \n\n\n\nCOST:\nSliding scale: $20-40 for members / $44-60 for non-members / free of charge for BIPOC (Black\, Indigenous or a person of color) \n\n\nWEBSITE:\nhttps://nofavt.org/events/annual-nofa-vt-events/farm-workshops-socials-2020 \n\n\nCONTACT NAME:\nLivy Bulger \n\n\nEMAIL:\nlivy@nofavt.org
URL:https://ctnofa.org/event/resiliency-skill-share-on-farm-pork-processing-workshop-online-2/
LOCATION:Online
CATEGORIES:Partner events,Webinar,Workshops
ATTACH;FMTTYPE=image/jpeg:https://ctnofa.org/wp-content/uploads/2020/08/nofa-vt.jpeg
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