Food and Farming Workshops

Focused on Glynwood’s core values, these workshops are tailored to specific professional audiences in order to provide the skills, knowledge, and networks needed to advance a regenerative and equitable food system.

Monday, November 18, 20198:00 amTuesday, November 19, 20193:00 pm
Glynwood, Cold Spring, NY
Stay at Glynwood on the night of Monday, November 18.
FSMA Food Safety and Farming Workshop

To register for the training, please follow the link posted in "Related Links." To book a room at Glynwood for the night of November 18, click "Book a Room."

This 2-day course is designed for vegetable farmers who wish to improve their farms' food safety plans. Participants will receive an AFDO certificate as well as a Produce Safety Alliance manual. Topics covered will include:

-Introduction to Produce Safety
-Worker Health, Hygiene and Training
-Soil amendments
-Wildlife, Domesticated Animals, and Land Use
-Agriculture water (Part I: Production water; Part II: Post-harvest Water)
-Post-harvest Handling and Sanitation
-How to Develop a Farm Food Safety Plan

Instructor: Nathaniel Lartey, Cornell Cooperative Extension of Orange County

Thursday, December 12, 20198:00 amFriday, December 13, 20195:00 pm
Glynwood, Cold Spring, NY
Essential Sensory Skills for Cider & Perry Production

This 2-day course designed for cider producers will teach the theory of sensory analysis and hands-on sensory evaluation of cider and perry.

ABOUT THIS EVENT
Glynwood is honored to partner with the Cider Institute of North America and the New York Cider Association to deliver this advanced-level training for cider & perry producers. This course is a required Core Module for the Cider Institute of North America Advanced Certificate in Cider & Perry Production; however, it can be taken by anyone with an interest in sensory analysis for cider and perry production who meets the prerequisite.

THIS COURSE WILL HELP CIDER PRODUCERS TO:
1. Understand the role, importance, and underlying principles of sensory analysis;
2. Investigate the main sensory analysis techniques used in the cider industry;
3. Investigate the range and source of flavor-active chemical compounds found in cider;
4. Undertake sensory analysis of cider and Perry

PREREQUISITE FOR ATTENDANCE
It is recommended that students have achieved the Foundation Certificate in Cider & Perry Production, and required for those pursuing the Cider & Perry Certificate Program through CINA. Alternatively, it is expected that students will have a basic knowledge of the main sensory analysis techniques used in the cider industry and flavor-active chemical compounds found in cider. Please contact Brighid at brighid@ciderinstitute.com with any questions regarding this prerequisite.

Registration fee includes cider tastings, note-taking materials, curriculum, lunch, and refreshments. Additional tickets are available for:
-A cider-themed dinner on December 12
-On-site housing

Cancellations received before October 12 will be refunded 100%, minus service fees. Cancellations received October 12 - November 12 will be refunded 50% minus service fees.

Cancellations received after November 12 are non-refundable; however, substitutes from the same organization are welcome. If weather prohibits offering this course on the original date and you are unable to attend the snow date, your purchase will not be refunded.

INSTRUCTORS
This course was developed and is taught by Bri Ewing of Washington State University.