LEAF 2021 updated web address

2021 Fall L.E.A.F. Workshop Series

Cornell Cooperative Extension of Chautauqua County’s Agriculture Program is excited to announce a variety of upcoming educational workshops. 

The LEAF (Learn. Empower. Achieve. Farm.) Series is open to beginning farmers, established farms looking to diversify and grow, agriculture enthusiasts, homesteaders, and EVERYONE in between!

Key Information about the 2021 LEAF Workshops

  • Workshops are $5 per participant
  • Pre-registration is required, to register online click HERE; or call 716-664-9502 ext. 209 or email lpc33@cornell.edu for the registration information.
  • ALL classes will be held at the JCC Carnahan Center; 525 Falconer Street; Jamestown, NY.
  • Masks are required. 
  • The best way to keep in touch with CCE-Chautauqua’s programming is to subscribe! Visit www.cce.cornell.edu/chautauqua/subscribe or give us a call to get subscribed.

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Tuesday, October 12, 6 pm Learn about Vermicomposting!

Carnahan Center Training Theater

Learn how to raise your own worms and develop nutrient rich soil for your house plants or spring gardens. Learn all about the benefits of composting and how worms can turn food scraps into healthy, rich soil for use in your garden next Spring!

Participants will create their own vermicomposter with many of the supplies they will need to feed their hard-working worms.

Wednesday, October 20, 6 pm, Introduction to Bee Keeping

Carnahan Center Classroom 123

Honeybees are amazing creatures. Have you ever considered what it might be like to have your own hives of bees. You could become a beekeeper! Getting started or even knowing if this is the right fit for you may seem a bit over whelming. Luckily here in Chautauqua County we have some generous and very knowledgeable bee keepers. Dennis and Laura LaMonica have offered to share their expertise in as part of the Cornell Cooperative Extension’s fall L.E.A.F. program.

Our Introduction to Bee Keeping workshop will inform you of all you need to know to make an educated decision about how and if you want to start a hive of your own. The emphasis of the presentation will be informing potential beekeepers about what to expect, how to prepare and what is required of the beekeeper. If you’re thinking about starting a backyard beehive or are just curious about what’s involved with keeping bees, then this is a great introductory class for you. The class is designed for absolute beginners so, no prerequisite knowledge is required. This workshop will focus on natural beekeeping practices. So, even if you have read a few books, taken some other classes or already started keeping bees, this class will still have a lot to offer you.

Discover:

•The Anatomy of Bees

•The Honey Bee Life Cycle

•The Role of the Drone Bee

•The Role of the Queen Bee

•The Role of the Worker Bee

•Preparing Your Beehive

•Feeding Bees

•Keeping Records

•The Beehive Inspection

•And much more

Taking a beekeeping class is essential for today's beekeeper. There is no need to try it on your own, let us help welcome you to beekeeping! 

Thursday, October 28, 6 pm Native Pollinators in your Garden

Carnahan Center Classroom 123

In New York State there are over 400 bee species. These bees are essential for the pollination of fruits, vegetables and flowers. Join Cornell Cooperative Extension master gardener volunteer, Patricia Martonis to learn how to create a habitat for native pollinators to enhance growing food and flowers. This presentation will focus on the importance of native pollinators in vegetable and flower gardens. Participants will learn how to attract, retain and support the natural balance for native pollinators in your home gardens. Learn what plants will create a positive environment, how to provide nesting sites and maintain your garden to encourage pollinators to visit.

Ms Martonis is a Chautauqua Master Gardener who has participated in a variety of projects including Seed to Supper, Educational gardens, and trainings. 

Wednesday, November 3, 6 pm Beginners Guide to Goats

Carnahan Center Classroom 123

Goats make great companions, and can provide your family with milk, fiber, and meat. You may envision yourself enjoying yoga with your goats in the backyard, but they can be fickle creatures that will test your fence and patience. Join CCE Chautauqua 4-H Educator Kate Ewer to learn the basics of raising goats. Explore what breeds will work best for your family, where to purchase quality animals, how to safely house your goats, basic goat first aid, and why goats are like potato chips--you can't have just one! 

Monday, November 8, 6 pm Unraveling the Meat Marketing Mystery

Carnahan Center Training Theater 

Learn why, how, and where you process livestock matters to you, the end consumer, and federal and state laws. This workshop will educate about regulations, expectations, and meat quality. A hands-on demonstration and taste test of matching the cut to the cooking technique for optimum quality will be performed. Livestock Specialist Amy Barkley will share experiences and knowledge about what works and what doesn't, explaining the importance of marbling, muscling and finish in Beef, Sheep and Goats.

Virtual Options from our Partners:

Making Jerky & Canning Meat

Thursday, October 7, 6:00-8:30 pm 

Learn how to safely make your own jerky in an oven or food dehydrator. Canned meat is tender and makes a quick meal. Learn the steps to safe pressure canning, a process that can be used for preserving vegetables and soups too. Includes a discussion of proper freezing procedures and materials, plus a demonstration of canning meat. Register for Zoom link https://cornell.zoom.us/meeting/register/tJYlcuyqpjstGtbq05xn6m_J1OjUVtV8Xafq

Food entrepreneurship 101: a 3-part webinar series

New York Small Scale Food Processors Association is pleased to announce the first in a series of webinars in October 2021, to assist farmers, chefs, and food entrepreneurs in learning the building blocks to run a successful food business.

Led by recognized leaders in the small-scale food production industry, members of NYSSFPA will lead participants through the mindset and legal requirements to begin. The first 3-part webinar will address the tools needed to price your product profitably, and how to showcase your product in the best light to generate revenue.

PRICE: NONMEMBER PRICE: $100 (includes membership to organization for the rest of 2021) MEMBER PRICE: $20

There are two prices: member and nonmember. The nonmember price of $100 includes the membership fee for the rest of 2021 so you can experience the benefits of the organization for the last few months of the year. The member price of $20 can be accessed by emailing our organization for the promo code to apply at checkout.

REGISTER BY OCTOBER 1, 2021: https://www.eventbrite.com/e/food-entrepreneurship-101-tickets-168609977983

Upon registration, you will receive worksheets to assist you during the sessions. Please note that the one-time registration fee covers all three workshops. Here is a description of each session, which builds upon the previous.

SESSION 1: WHAT DOES IT TAKE TO RUN A FOOD BUSINESS? 

OCT 5, 2021, 7:00 PM - 8:30 PM EST

You have a dream. Now give yourself a practical step-by-step roadmap to turn your business into a reality. This session includes:

  • Business readiness: Acquiring the focus and mindset to be an entrepreneur.
  • Commitment: Time management that a business requires to get off the ground and run effectively.
  • Self-assessment: Looking for help and identifying resources including capital and technical assistance.
  • Legal Structures: Choosing the right one for your business.
  • Insurance: It is mandatory. How much will your specific enterprise need and what will it cost?
  • Licensing: All food products must be licensed. Which one do you need to produce and market your product?

SESSION 2: PRICING FOR PROFIT

OCTOBER 12, 2021, 7:00 PM - 8:30 PM EST

You are taking your prized recipe, turning your passion into a business. You need to make sure you generate a profit on each unit you sell. Pricing is important - not only to make money, but to understand how to market your product. In this workshop, you will learn how to price accurately (It is not hard once you know the method), and how to understand your competition so you stand out and sell. This session includes:

  • Recipe weight conversion: Learn how to convert from cups and teaspoons to ounces or grams.
  • Figuring out ingredient costs.
  • Pricing formulas: Price differential for wholesale versus retail.
  • Review of Pricing Sheet: Creating a pricing chart for each recipe.

SESSION 3: SUCCESSFUL MARKETING 

OCTOBER 19, 2021, 7:00 PM - 8:30 PM EST

Making your product unique. Identify and reach your target market using demographic data and direct observation. Focus on presentation; online, retail/wholesale, or direct.:

  • Selling requirements for specific venues.
  • Storytelling: Tell your story to connect to your target audience; in person, through packaging, through social media.
  • Comparison chart: Who or what is your competition? Setting yourself apart.

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Previous Workshops

Friday, June 12, 11 am, Making Strawberry Jam
Learn how to make a strawberry or other fruit full sugar, low sugar or no sugar jam, plus freezer jam; a no cook recipe great for kids that requires no canning equipment. This class will cover the basics of canning in a boiling water bath or steam canner, including equipment needed
Friday, June 26, 11 am, Fermenting Vegetables
Learn how easy and fun it is to ferment foods at home, including sauerkraut and kim chi. This class will include equipment, tips and techniques for successful fermentation. The health benefits of probiotic bacteria in fermented foods will be discussed.
Friday, July 17, 11 am, Canning at Home; An Intro to Boiling Water, Steam and Pressure Canning
Learn when and how to use these different canning methods. This class will include a discussion of low acid and high acid canning, plus how to avoid botulism food poisoning.
Friday, July 31, 11 am, Quick Pickling
Learn tips and techniques for successful pickling, including making a crisp pickle. This class will cover pickling ingredients, plus the basics of canning in a boiling water bath or steam canner, including equipment needed.
Friday, August 14, 11 am, Pressure Canning Vegetables, Meats & Soups
Learn the procedures for safely canning low-acid foods, such as vegetables, meats, and soups in a pressure canner. This class will include a discussion of dial gauge vs. weighted gauge pressure canners and how to use them.
Friday, September 11, 11 am, Canning Salsa & Tomatoes
Learn how to can whole and diced tomatoes, plus make salsa. This class will cover the basics of canning in a boiling water bath or steam canner, including equipment needed.
Friday, September 25, 11 am, Dehydrating Fruits & Vegetables
Learn tips and techniques for getting quality dehydrated fruits & vegetables. This class will include a discussion of types of dehydrators.
Friday, October 16, 11 am, Making Meat Jerky
Learn how to safely make your own jerky in an oven or food dehydrator. This class will include the three methods of making a safe jerky, options for marinating, plus testing for doneness.

Last updated September 23, 2021