Farm for the 2012 season. Whole Circle Farm has an intensive

apprenticeship program designed to generate knowledgeable

and confident ‘new farmers’.  Whole Circle Farm is a 200-acre

biodynamic farm situated just 25 minutes east of Guelph.   For more

information on the farm and details about the apprenticeship,

please visit http://www.wholecirclefarm.ca/?page_id=64

Fellowship of Preparation Makers Annual Conference

“Harmonizing Heaven and Earth
By the Polarities of Horn Manure and Horn Silica”

Thursday March 1 – Sunday March 4, 2012

Hosted by the
Valley Organic Growers Association

www.vogaco.org
Hotchkiss, Colorado

Positive feedback and increased interest means we will be offering another Cowshare College Basics Workshop on Saturday, October 23^rd from 9 am to 4:30 pm in Durham, ON. Michael will lead the workshop and topics to be covered include the biology, safe production and handling of raw milk; the legal framework currently required for a cowshare program; and developing, maintaining and managing cowshare member relationships.

We will also be following up with those who completed the May workshop. Cowshare College – Level II is a half-day workshop, from 9 am to 1 pm, that is the final step in the credentialling process for producers who wish to be on Cow Share Canada’s referral list, the first steps being the completion of the Basics workshop and the second being the successful inspection by an independent inspector. At this session, more advanced material will be presented, and participants will have an opportunity to bring specific challenges and questions for discussion.

To get an application form for either workshop, email contact information to csca@bmts.com or arc@bmts.com and put “Cowshare College”in the subject line. Please indicate which workshop you are interested in. (Note: the Level II workshop is limited to those who have already completed the basic workshop).

The workshop fee for Cowshare College Basics is $295 and includes: a full day of instruction; tour of a raw milk dairy operation; lunch and refreshments; and copies of raw Milk Production Handbook by Tim Wightman, The Untold Story of Milk by Ron Schmid and Safe Handling: Consumers’Guide to Fresh, Whole, Unprocessed Milk by Peggy Beals.