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Master Food Preservers 3 Day Workshop Cornell Cooperative Extension Sullivan County

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REGISTER  TODAY!

MASTER FOOD PRESERVER CLASSES

JULY 22-24 2014

ALL DAY SESSIONS INCLUDE  LUNCH AND SNACKS

LEARN HOW TO HARVEST AND  SAFELY PROCESS SUMMER’S ABUNDANCE BY LEARNING THE ART OF FOOD PRESERVATION  AT THIS 3-DAY HANDS-ON WORKSHOP TAUGHT AT CORNELL COOPERATIVE EXTENSION OF SULLIVAN COUNTY.

CORNELL UNIVERSITY INSTRUCTORS JUDY PRICE AND KATHERINE HUMPHREY WILL TAKE THE CLASS THROUGH EACH STEP OF CANNING, BOTH WATER BATH AND PRESSURE, FREEZING AND DEHYDRATION. BESIDES TRADITIONAL JAMS AND JELLIES, PICKLES AND RELISHES THE GROUP WILL BE TAUGHT WAYS TO PRESERVE MEAT AND FISH WITHOUT REFRIGERATION OR FREEZING, WHICH SAVES ENERGY AND INSURES A FOOD SUPPLY WHEN THE POWER GOES OFF!

DEHYDRATION OF FRUITS, VEGETABLES AND MAKING FRUIT LEATHER FOR HEALTHY SNACKS WILL BE DEMONSTRATED.

THIS IS A MUST TAKE SERIES FOR FARMERS,  HOMESTEADERS AND ANYONE INTERESTED IN CREATING A FOOD PANTRY OF LOCAL FOOD FOR THEIR FAMILY OR TO SHARE WITH OTHERS.

THE COURSE IS $375. FOR THE 3 DAYS AND COVERS ALL COURSE MATERIAL WHICH IS HELD IN A LOOSELEAF BINDER.

A CERTIFICATE OF MASTER FOOD PRESERVER IS AWARDED AFTER THE PARTICIPATES DEMONSTRATE A THOROUGH KNOWLEDGE OF SAFE FOOD PRESERVATION

CLASSES WILL BE HELD AT THE   GERALD SKODA EDUCATION CENTER , CORNELL COOPERATIVE EXTENSION SULLIVAN COUNTY, 64 FERNDALE LOOMIS ROAD, LIBERTY, NY 12754

CALL 845 292-6180 FOR MORE INFORMATION AND TO REGISTER

THIS CLASS IS FILLING UP FAST DO NOT WAIT TO REGISTER!

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Cornell Venture Center to Present at Value Added Food Seminar

Liberty, New York October 17, 2014

Cornell Cooperative Extension  Sullivan County

All budding food entrepreneurs are invited to a full-day educational workshop on “value added” food production on Thursday, October 17, 2013. The session will run from 9:00 am to 4:00 pm at Cornell Cooperative Extension Sullivan County’s Gerald J. Skoda Extension Education Center on 64 Ferndale-Loomis Road in Liberty. Registration fee of $75 per person includes lunch and refreshments. Participants will receive advice from the experts of the New York Small Scale Food Processors Association (NYSSFPA) http://www.nyssfpa.com/

and from  Herb Cooley of the Cornell University Venture Center in Geneva, NY http://necfe.foodscience.cals.cornell.edu/

on how to develop their farm products or recipes for sale at farm stands, farmer’s markets, or retail stores.

Topics covered will include:

  •  The importance of a business plan, and how to start one
  •  Legal considerations and insurance requirements
  •  Licensing and regulations governing food production
  •  Product development and the role of the Food Venture Center at Cornell University
  •  Processing, packaging, branding, labeling
  •  Marketing (including pricing) and communications; how to reach the consumer
  •  How to use Liberty’s Entrepreneurial & Teaching (EaT) shared-use Kitchen, commercial kitchens and co-packers
  •  Q&A session and networking opportunity will conclude the day.

Panelists and presenters will include:

 Beth Linskey: Owner of Beth’s Farm Kitchen, Stuyvesant Falls, NY

 Jeri Woodhouse: Owner of North Fork Specialty Kitchen, Cutchoque, NY

 Liz Beals: Manager of Beth’s Farm Kitchen, Stuyvesant Falls, NY

 Mary Ann Johnson from Hudson Valley Agribusiness Development Corporation

 Gregory Sandor from Cornell Cooperative Extension Sullivan County

 Heinrich Strauch from the Liberty Community Development Corporation

Pre-registration with payment is required in advance by calling 845-292-6180 or email Maria Grimaldi at mal395@cornell.edu

Food Production Workshop at CCESC Oct. 17, 2013 at 9 am

Please send registration payment of $75.00  to 64 Ferndale-Loomis Road, Liberty, NY 12754

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HUDSON DELAWARE RESTAURANTS CELEBRATE THE LOCAVORE CHALLENGE

           locavore-challenge.jpg

SUPPORT NOFA-NY– LOCAL FARMERS — LOCAL BUSINESSES

DINE AT A  FINE  PARTICIPATING LOCAVORE CHALLENGE RESTAURANT

ORANGE COUNTY

W. Rogowski Farm

329 Glenwood Rd., Pine Island, 10969

Friday dinner September 27

845-544-5379

 


SULLIVAN COUNTY   

The Heron

40 Main Street
Narrowsburg, Ny 12764

Saturday dinner September 28

845 252-3333

 

Matthews on Main

19  Main St., Callicoon, 12723

Saturday dinner September 28

845-887-5636

 

 

 

 

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Hurricane Preparedness from Shannon Hayes

Reposted from Shannon Hayes

photo Shannon Hayes

Our Samhain Altar will hopefully be lit each night this week, in spite of the hurricane.

This week’s Tuesday Post is appearing early as we ready ourselves for Hurricane Sandy.  If technology allows, I’ll post updates as we work our way through the storm this week.  For everyone else in her path, please stay safe!
Hurricane Irene was a shock.   Hurricane Lee, only 1 week later, was a freakish incident.  But now, as the winds begin to stir around the house and we brace ourselves for hurricane Sandy, it’s clear to me that what we’re facing is a new weather pattern.
We’ve done our best to prepare.

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NOFA-NY Catskill/Hudson Region

“The Town That Food Saved”

 Thought Provoking Book Discussion

Tuesday, 
November 13, 6:00 p.m.

ON THE HEELS OF THE LOCAVORE CHALLENGE, which promoted eating locally grown and produced food, gather with us to discuss a  stimulating book on the subject, “The Town That Food Saved: How One Community Found Vitality in Local Food” by Ben Hewitt (Rodale Press, 2009) and explore what might work here.
The book takes an inquisitive peek behind the curtain of a town dubbed “the
Silicon Valley of local food,” Hardwick, Vermont (pop. 3,200)  that jump-started its economy with a stunning number of food-based businesses built by entrepreneurs supporting each other in a variety of ways.

Book discussion participants can purchase the book at Morgan Outdoors for
the discounted price of $19.95 and $17.95 for NOFA-NY members. Books may
also be borrowed from the library.
Participants are welcome to bring a light
local refreshment to share.

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Locavore Challenge Schools and School Gardens Slow Food UpdeRiva

NOFA-NY just finished their annual Locavore Challenge which takes place every year during the month of September. September is a good time to do this. People gather together to celebrate the abundant local New York State harvest and kids go back to school.

In Sullivan County New York an ambitious project was started last spring to start edible gardens in three locations; the Roscoe Central School (which also serves Delaware County), the Sullivan West School in Jeffersonville and an edible garden at Cornell Cooperative Extension of Sullivan County in Liberty, New York which was maintained by students from the Liberty Central School.

 This  month, Slow Food UpDeRiva is pleased to sponsor a  local barbecue to celebrate the first season’s success of the Catskill Edible Garden Project. All the food served is sourced from local farms.

The Catskill Edible Garden project is a partnership of the Catskill Mountainkeeper, Cornell Cooperative Extension, Sullivan Renaissance,The Center for Workforce Development and The Green Village Initiative. It involves working with area schools to install and maintain edible gardens, with the goal of developing a food-based curriculum. We look forward to more of these working gardens at schools in the region.

Come to the  BBQ at Hills Country Inn on October 14  and learn more. For reservations go to

http://slowfoodupderiva.org/

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Filed under EDUCATION, Environment, Local Farm Food Event, Locavore Challenge Event, Uncategorized, Workforce Development