Events - month view
earlier monthsAugust 2018
Dairy Science and Sanitation Workshop
August 7 - August 8, 2018
T 8:00 AM - 5:00 PM; W 8:00 AM - 12:00 Noon
Ithaca, NY
The course consists of online lecture sessions that will cover basic dairy science, including composition of milk, dairy microbiology, and dairy food safety, as well as an overview of dairy regulations. Participants will also learn in hands-on sessions the basics of cleaning and sanitizing principles, unit operations -- both raw milk production and receiving, and dairy processing, plant equipment and design, general control of pathogenic and spoilage microorganisms, in depth information on cleaning and sanitizing chemicals, their properties and applications, and a discussion on CIP and COP systems and common errors seen in the industry.
St. Lawrence Valley Produce Auction Growers Meeting
August 15, 2018
6:00 PM - 8:00 PM
North Bangor, NY
This course will demonstrate pest management in fresh market vegetables in both field and greenhouse (high tunnel) vegetables; primarily for those growing for wholesale auction. A hands-on demonstration of weed, insect and disease identification in vegetables including management options such as inter-row cover crops, grafting and where appropriate, spray options will be used to educate growers. Judson Reid, Senior Extension Associate with the Cornell Vegetable Program and Harvest New York along with CCE staff will instruct participants and facilitate peer-based learning. Details on each topic will focus on field observations at the farm.
Growing Mushrooms on Gardens and Farms
August 29, 2018
5:30 PM - 7:30 PM
Bronx, NY
Please join us for an evening of fun-gi! Mushrooms are a wonderful crop to grow in the city, and can be incorporated into many existing growing systems to offer healthy, nutritious, and medicinal food to people and community. This workshop will offer gardeners and farmers of all sizes insight into a wide range of both outdoor and indoor growing methods for mushroom production. Anyone interested in learning more about basic mushroom cultivation techniques, starting a new enterprise, or considering commercial production at some scale are welcome to attend.
September 2018
Dairy Science and Sanitation Workshop (VT)
September 25 - September 26, 2018
8:00 AM - 5:00 PM
Colchester, VT
The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and safety, as well as emphasize dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their establishments.
October 2018
Writing Your Business & Marketing Plan
October 18, 2018
6:00 PM - 8:30 PM
Watertown, NY
This session is designed for those who are looking to take their business to the next level. It will include discussion and coverage of the components and considerations for a strong business plan in addition to an in depth look at the marketing plan. This course will also provide you with a template to complete the respective plans.
Agritourism Workshop
October 19, 2018
10:00 AM - Noon -OR- 5:00 PM - 7:00 PM
Lowville, NY
Have you been considering agritourism on your farm? Learn how to get started with agritourism, how to anticipate visitor expectations and important customer relations considerations, liability issues to clarify with your insurer, and how to market your enterprise for success! CCE Harvest NY Agriculture Business Development and Marketing Specialist Lindsey Pashow will be leading this educational event.
The Science of Cheese Making (Basic Level) and Vat Pasteurization Workshop
October 23 - October 24, 2018
Ithaca, NY
This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making and is a required part of the Dairy Extension Basic Cheese Making Certificate Program. The course may also be taken as a stand-alone Basic Cheese Making training. The course begins with an online lecture component covering the key areas related to vat pasteurization and basic cheese making techniques, cheese culture basics, milk defects, cheese defects and cheese marketing. The course will also include 2 days of hands-on pasteurization and cheese making activities.