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 on the slaughter of two goats and the processing of a pig 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 improvements to the On-Farm Slaughter law.

This workshop is presented by Rural Vermont and hosted by Wild Roots Farm.  At the workshop, Rural Vermont will present the requirements of the updated law and give room for questions and discussion.

Ticket Price: $40 per workshop or $70 for both workshops. RV, VGFA, VSGA members get $10 off registration fees - select the member options when purchasing tickets.

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. This is an outdoor event and due to COVID, the event is capped at an attendance of 15 persons, social distancing and wearing a mask will be required. You will be asked to provide contact information at checkout for contract tracing purposes. Please bring our own drinks and snacks for this event.

Your ticket purchase will be your RSVP, please arrive a few minutes early to the workshop.