Announcing a new workshop series focused on high-priority issues facing local famers and food producers. This low-cost series of workshops offer you important insights to help you grow and/or produce safer food. Whether you raise crops or make food-based products, take a look at the experts we have coming to speak. All proceeds from your $5 registration fee will go to 4-H Clubs in Vermont and New Hampshire. The processing fee charged by Eventbrite is retained by that company.
Jump start your understanding of food safety regulations and learn where problems lurk. Hear about ways to improve your hiring practices and get control of "wage and hour" issues. Connect with agriculture field representatives from Vermont and New Hampshire departments of agriculture. Make your production kitchen safer and paperwork easier to tackle. Talk to distributors about what's involved with having them drive your goods to market. Know what Hanover Co-op buyers are looking for when considering new products. Get the most out of vending at farmers markets this summer. There is all this and more.
All morning sessions run 10 a.m. to 11:30 a.m. Afternoon sessions run from 12:30 to 2:00 afternoon session on 3/29 runs 12:30 – 3:30).
Topics and presenters include:
Morning Session: So you want to be a Co-op vendor; hoops worth jumping through. What retailers look for and need. Presenters: Jacob Vincent, Dot Benham, Leon Valia, all lead merchandisers from the Hanover Co-op Food Stores.
Afternoon Session: Delivery Options: Expectations of the delivery process and what makes or breaks it. Presenter: James Gordon, owner, Upper Valley Produce. Possible presentation by Black River Produce also at this time.
Morning Session: Timely lessons from their Farmers’ Tool Kits for Farmers Markets and Food Safety Presenters: Representatives of Vermont Law School's Center for Agriculture Systems
Morning session part II: Farmers Market Success; The inside story on outside selling. Learn tips for increasing market sales, expanding customer engagement, and improving your return on time and energy spent selling at farmers markets. Presenter: Nancy LaRowe, Coordinator, Vital Communities Food and Farm.
Afternoon Session: Using Financing to Secure Your Business: What lenders look for, various sources of capital, the 5-Cs of credit and how to present/prepare the best application, the capital continuum and what it means to your business. Presenter: David Lane, Senior Vice President, Yankee Farm Credit.
Morning Session: Top five must-dos for all employers. Presenter: Lori Hildbrand, Director of Human Resources (SPHR, SRM-SCP) Hanover Co-op Food Stores:
Topics covered include:
Afternoon Session: The most important thing after hiring: Employee development. Make the time you take to train employees pay dividends for you and your team. Presenter: Paul Lambe, Employee Learning and Development Manager, Hanover Co-op Food Stores.
Morning Session: Farm to Institution: How to be ready to service the next level of wholesale customer. Farm to institution innovations in the New England region; New England states are supporting farm to institution success. How to access networks. Presenters: Peter Allison, network director, Farm to Institution New England: Richard Berkfield of Food Connects, Brattleboro, VT.
Afternoon Session: Social Media and Websites. Better ways to manage your online presence: A few legalities and best-practices for people with other things to do than be online. Presenter: Erika Gavin, Marketing Manager, Hanover Co-op Food Stores.
Morning Session: FSMA: Now or later, it’s coming to many farms. Learn and ask questions of representatives from the New Hampshire and Vermont Departments of Agriculture. Presenters: Vickie Smith, Produce Safety Specialist, NH Department of Agriculture, Markets and Foods; Kristina Sweet and/or Dominique Giroux – Vermont Produce Program, Vermont Department of Agriculture.
Afternoon Session [NOTE: This will be an extended session* running as late as 3:30 to cover material in greater depth]: Food Safety for Production Kitchens: From delivery of ingredients to your door through the time you ship your product, know how to keep the "flow of food" safe. Doing it right can save your business; and, Best practices when employees are the key link in keeping things safe when you're not around; and, Surviving the paperwork. Learn how to improve what you're already doing right. Presenters: Mary Choate, UNH Grafton County Cooperative Extension field specialist in food safety; Joi Purrell, Manager, Hanover Co-op’s production kitchen in Wilder, Vermont. *These two afternoon topics combined will run 12:30 to 3:30.
Is lunch provided between the sessions?
Lunch is "on your own," so pack a lunch or head into our Co-op Cafe that is just steps away from the learning center. If you plan to stay for the afternoon session, the morning portion will end by about 11:30, giving you time to have lunch before afternoon session begins at 12:30.
What are my transportation/parking options for getting to and from the event?
The Co-op Learning Center is located at the Centerra Park location in Lebanon, NH. The physical address is 12 Centerra Parkway, Lebanon NH 03766. There is plenty of parking in our parking lot. The closest bus line is the blue line and drops off at the Hospital.
Once you enter the Co-op store, the Learning Center is located to the right of and behind the prepared foods section- next to the café overflow seating area and restrooms.
Is my registration/ticket refundable or transferrable?
Yes. You will receive a full refund when the Co-op has to cancel a class,* or if you cancel your registration with the Service Desk staff at least two full days in advance. But please let us know if you can't make it to class- we do issue partial refunds if we receive notice. Your registration is transferable. *We have set a minimum class size at seven. However, if the presenters wish to hold the class with fewer than seven participants, we will do so.
How can I contact the organizer with any questions?
General questions about signing up can be sent via email to: email@example.com or you can call member services at (603) 643-2667, ext 0.
FOR QUESTIONS ABOUT CONTENT OF SESSIONS, CONTACT ALLAN REETZat 603-640-6503 or by email at firstname.lastname@example.org