1. Slaughter Workshop, 9:30 am – 12:30 pm; and

2. Processing Workshop, 1 - 3 pm

On-Farm Slaughter is part of peoples’ food sovereignty, which currently proves to be essential for our food system’s resilience. This humane way of slaughter on farms is a decentralized opportunity for farmers to increase direct-to-consumer relationships and sales in response to the increased bottlenecks at slaughterhouses.

This is an educational workshop series on the slaughter and the processing of sheep guided by Mary Lake. Mary Lake is a professional itinerant slaughterer, butcher and sheep shearer who lives in Tunbridge. Mary learned the craft of slaughter through several years of full-time work with the Royal Butcher in Randolph, which is a USDA inspected slaughter facility. Her expertise and engagement through testimony was essential for the 2019 and 2021 improvements to the On-Farm Slaughter law. At the slaughter workshop, Rural Vermont will present the requirements of the updated law and give room for questions and discussion throughout the event.

Ticket Price: $40 per workshop or $70 for both workshops. RV, VGFA, VSGA and NOFA-VT members get $10 off registration fees - apply discount code MEMBER10 at checkout.

Registration: Registration and advanced ticket purchase is required and a minimum attendance of 7 people per workshop is needed for this event to take place. Please bring our own drinks and lunch for this event - snacks will be provided.