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Farm Employee Training Resources and Standard Operating Procedures

By Kacey Deamer / May 27, 2020

This collection of resources includes videos, fact sheets and websites to help farm owners and managers train employees in general farm processes and advanced farm operations. Topics include best practices for farm safety, tips on harvesting produce, basic animal husbandry, basic pest management approaches, as well as, soil testing and field preparation for planting. Experienced…

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Building Resilience through COVID-19 Health and Safety

By Kacey Deamer / May 14, 2020

Sharing information on how to take care of ourselves, our employees and our customers. As we move toward reopening our businesses and lives, we need to make sure we are prepared for doing things differently. Taking care of ourselves, our employees and our customers will require planning ahead to make sure we have COVID-19 safety…

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Building Resilience for Livestock and Dairy Producers

By Kacey Deamer / May 7, 2020

Offering information on how to navigate market changes due to this pandemic. The most common refrain we are hearing from livestock producers impacted by the COVID-19 pandemic is the need to change how they market their products. Some have never tried direct marketing meat; others suddenly need to switch their marketing from in-person to online.…

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Methods of Commercial Mushroom Cultivation in the Northeastern United States

By Anna Birn / May 6, 2020

Methods of Commercial Cultivation in the Northeastern United States Download the Commercial Mushroom Cultivation Book Table of Contents  Mission, Goals, and Strategies Seven Stages of Cultivation A. Strain selection B. Substrate preparation C. Inoculation D.  Incubation E. Initiation F. Fruiting G.  Harvest Cultivating Indoors vs. Outdoors Four methods of Commercial Cultivation A. Shiitake on Logs…

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Building Resilience to Stress During COVID-19

By Kacey Deamer / May 4, 2020

Offering strategies to manage stress and anxiety to help build your resilience through this pandemic. While our efforts to shelter in place help protect us and our communities from COVID-19, this sequestering can be challenging. All of us have felt anxiety and worry as this disease has traveled while we sit still. Whether you are…

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Share Your Recommendations for U-Pick Farms During COVID-19

By Kacey Deamer / April 29, 2020

The Cornell Small Farms Program worked with faculty and educators from Cornell University and Cornell Cooperative Extension to provide Best Management Practices for U-Pick Farms During the COVID-19 Pandemic. If you have questions about these recommendations or other ideas for farmers, please share them with us.

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Best Management Practices for U-Pick Farms During the COVID-19 Pandemic

By Kacey Deamer / April 28, 2020

  Date Published: April 28, 2020 Date Updated: May 5, 2020 U-Pick is a critical direct marketing approach for many of our farms and provides customers with a unique connection to fresh produce grown close to home. In light of what we understand about the spread of COVID-19, new management practices will be needed to…

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5. Using Mushrooms to Solve Community Challenges

By Anna Birn / April 28, 2020

5. Using Mushrooms to Solve Community Challenges Mushrooms, as an organism, as well as in the context of production for sales or sustenance, offer several unique qualities that leave them poised them to solve a range of community challenges in both rural and urban settings. Nutritious Food and Medicine Many communities face malnutrition and lack…

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4. Three Sectors of the Specialty Mushroom Industry

By Anna Birn / April 27, 2020

4. Three Sectors of the Specialty Mushroom Industry When thinking about growing mushrooms it is important to know that most businesses do not do the entire process of cultivation in-house. Depending on the mission and goals of a cultivator, the involvement in each of these processes may change. There are three different sectors of the…

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3. Defining the Specialty Mushroom Industry

By Anna Birn / April 22, 2020

3. Defining the Specialty Mushroom Industry Specialty mushrooms are defined by USDA as any species not belonging to the genus Agaricus (button, crimini, portabella). The most common specialty mushrooms are shiitake (Lentinula edodes) and oyster (Pleuterous ostreatus), which represent the second and third most produced mushrooms in the United States (USDA-NASS, 2018). The Past The…

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