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November 2017

Small-Scale Charcuterie Workshop

November 6, 2017
9:00 AM - 4:00 PM
Ithaca, NY

Small-Scale Charcuterie Workshop
This one day workshop is geared towards home owners, or anyone who loves meat and wants to learn how to make sausages, Pate de Campagne, Spuma, and Rillettes. Participants will learn what breeds, and cuts of meats can and should be used in the charcuterie process, as well as how to create different blends with flavors and spices.

FSPCA Preventive Controls for Animal Food

November 7 - November 9, 2017
8:00 AM each day
Ithaca, NY

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (also referred to as FSMA Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing, processing, packing and holding of food products for animal consumption in the United States.

This course, developed by 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.

December 2017

Empire State Barley and Malt Summit

December 13 - December 14, 2017
Weds evening program and all day Thursday
Liverpool, NY

Empire State Barley and Malt Summit
Join us in an informative summit targeted toward NYS malting barley growers and malt house operators as well as small grains growers interested in malting barley as a new crop. NYS brewers and distillers who wish to better understand the growing and malting processes are encouraged to attend too.

January 2018

Fluid Milk Processing for Quality and Safety (Online Course)

January 1 - June 30, 2018

Fluid Milk Processing for Quality and Safety (Online Course)
This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).

Emerging Markets - Malting Barley: Technical Updates, Economics and Opportunities Session

January 16, 2018
10:45 AM - 12:00 PM
Syracuse, NY

Emerging Markets - Malting Barley: Technical Updates, Economics and Opportunities Session
Empire State Producers Expo Session
Hear from a leading Cornell professor, Cooperative Extension experts, and an experienced grower about the current status of the New York craft beer supply chain, production economics, and working malting barley into your crop rotation. Bring your questions for a Q&A panel to address. 

Emerging Markets - Hemp

January 16, 2018
3:45 PM - 5:00 PM
Syracuse, NY

Emerging Markets - Hemp
Empire State Producers Expo Session
Learn about the market potential of industrial hemp. Cornell, Cooperative Extension, NYS Department of Ag & Markets, and experienced growers will provide information on production, processing, research, and rules and regulations.

Growing, Washing and Packing High Tunnel Winter Greens: Doing It and Doing It Well

January 18, 2018
9:00 AM - 4:00 PM
Saratoga Springs, NY

Growing, Washing and Packing High Tunnel Winter Greens: Doing It and Doing It Well
NOFA-NY 2018 Winter Conference: Pre-Conference Event
This event promises to help growers bring their winter greens production to the next level -- both in the high tunnel and in the packshed. There will be an emphasis on best management practices in the high tunnel, especially practices which support long term soil health and fertility. In the packshed, processing efficiency and food safety will both be stressed.

The day will begin at 9:00 am in conference room Broadway 1, with workshops on issues and opportunities in winter high tunnel production and best practices for postharvest handling, including food safety concerns.

Upon completion of the workshops at 10:30 am, everyone will board a bus and travel to Paul and Sandy Arnold's Pleasant Valley Farm in Argyle, NY for a farm tour and farmer-led discussions in the high tunnel and packshed. A farm to table lunch, with a vegetarian option, will be served at the farm. After lunch, the tours and discussions will continue and then everyone will come together for a Q&A session with hot cider and light snacks. The bus will leave the farm at about 3:15 pm and should be back at the hotel by 4:00 pm. 

Baskets to Pallets: Intro to Selling Wholesale

January 29 - January 30, 2018
10:00 AM - 4:00 PM
Lowville, NY

Baskets to Pallets: Intro to Selling Wholesale
Preparing Small and Mid-Size Farmers to Enter Food Hubs, Cooperatives, Restaurants and Groceries
This course is designed for farmers of all enterprises and will cover building relationships with buyers, customer management and record keeping, pricing, grading and packaging, uniformity and consistency, and food safety, among many other topics! This fun course includes plenty of hands-on activities and opportunities for peer learning and small group discussion. The course includes one break-out session for livestock and produce farmers. Additionally, the training includes an end-of-day session to start crop-planning for selling to the NNY Food Hub, based out of Jefferson county CCE, during the 2018 growing season.

calendar of events

Upcoming Events

Fluid Milk Processing for Quality and Safety (Online Course)

January 1 - June 30, 2018

This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).
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Fluid Milk Processing for Quality and Safety (Online Course)

July 1 - December 31, 2018

This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).
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Certified Milk Inspector Summer School

July 16 - July 19, 2018
M-W 8:00 AM - 5:00 PM; Th 8:00 AM - 1:00 PM
Ithaca, NY

Provides detailed instruction of required dairy farm inspections and is a required course for Certified Milk Inspectors (CMI), those who inspect dairy farms. Offered once each summer. 
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Announcements

Malting Barley: Keys to Successful Production

Malting Barley: Keys to Successful Production in New York State is a comprehensive guide, developed by College of Agriculture and Life Sciences at Cornell University faculty and Cornell Cooperative Extension Specialists, providing 10 essential malting barley production recommendations for growers in New York State.

This publication was produced with support from the New York State Department of Agriculture and Markets, the Genesee Valley Regional Market Authority, the New York Farm Viability Institute, Cornell Cooperative Extension, and Cornell University School of Integrative Plant Science.

2018 NY Produce Auction Locations and Contact Info

Produce auctions in New York State have been formed so that produce growers have a way of marketing their product to quality minded buyers through open competitive bidding. A map of produce auction locations across the state is provided along with auction days, times, and contact information.

Unsure how to purchase at a produce auction? Our updated How To guide will give you some quick pointers on the auction terminology and how to make purchases at an auction.

Growing for Wholesale Guidelines Available

Grading and packing guidelines are now available for 16 commonly grown specialty crops in NYS: broccoli crowns, Brussels sprouts, corn, green peppers, cucumbers, green cabbage, red cabbage, savory cabbage, cauliflower, eggplant, green beans, jalapenos, poblanos, Hungarian hot peppers, summer squash, and zucchini.

Acceptable quality standards and common defects that should be sorted out on the grading line are depicted in these resources, both visually and in outline form. Find all of the grading sheets here.

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