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UID:10000008-1644260400-1644264000@sftg.org.uk
SUMMARY:FREE!  Vitamin & Mineral Deficiencies and Excesses  in Sheep - Online with Zoom
DESCRIPTION:This is a theory workshop with lots of pictures and it is recommended that you watch on a PC monitor rather than a phone screen if you can.  The advantage of a Zoom course is that there is no travelling and you can drink as much coffee (or alcohol) as you want while you listen! \nJenny has had sheep for more for more than 20 years.  Most of the time sheep are hardy animals but they do suffer from various vitamin and mineral deficiencies and excesses and these are most noticeable when sheep are stressed.  Lambing is a very stressful time for the ewe and the new born lamb (and probably equally as stressful for the shepherd!) so this is why we are running the workshop in the run up to lambing time.  Prevention is always better than cure and Jenny will cover common ailments and what you can do about them.  There will also  be a question and answer session at the same time on the following day - so email Jenny using the following link   email our training organiser  after this Zoom event and we can cover your questions and comments on the 8th Feb at 7 p.m. (if you book on this event you will also receive a link for the event on the 8th Feb\, but if you don't want to come\,  just don't click on the Zoom link).  This year we are also running another Free Zoom workshop Lambing Theory on 22nd February (Q & A 23rd Feb) and also a practical lambing morning with Peter Froggatt which is highly recommended if you are new to lambing (they are bookable on our website - you need to be a member of the SFTG for the practical lambing).  
URL:https://sftg.org.uk/event/free-vitamin-mineral-deficiencies-and-excesses-in-sheep-online-with-zoom/
CATEGORIES:SFTG Training Courses
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220218T193000
DTEND;TZID=Europe/London:20220218T213000
DTSTAMP:20260420T092416
CREATED:20231026T100345Z
LAST-MODIFIED:20231026T100345Z
UID:10000009-1645212600-1645219800@sftg.org.uk
SUMMARY:FREE TALK:  Wildlife and Farming - The Next Decade
DESCRIPTION:Our speaker\, Martin Hole\, farms at Montague on the wetlands of the Pevensey Levels in East Sussex. Part family-owned and part rented\, the 300ha (740acres) organic enterprise provides a home to about 150 cattle and nearly 2\,000 head of sheep\, with a small diversification into residential property and a fledgling green tourism business.\nMontague is also home to 216 species of birds and 120 of flies as well as thousands of wild flowers. A long-standing relationship with Natural England has yielded a partially enwilded landscape with many developing habitats. \nA former RSPB UK Lapwing Champion\, Martin remains fascinated by the provision of wilderness whilst trying to keep the farm intact for his three daughters\, this is a fascinating talk detailing how he does and it's throughly enjoyable.  \n \nFriday 18th February at the Goward Hall\, Cade Street\, Heathfield TN21 9BU. Click here for directions. \nDoors open at 7.30 for refreshments and chit-chat; talk starts at 8 pm and finishes at 9 pm or shortly thereafter.\nThe Half Moon pub opposite the hall is happy to supply ‘take-out’ drinks. \nThis is event is FREE and NON-MEMBERS WELCOME. Booking is not essential but it is helpful if you book your place so that we can ensure there are enough refreshments\, and that we can get in touch should the event be cancelled due to speaker illness or other unforeseen circumstances.
URL:https://sftg.org.uk/event/free-talk-wildlife-and-farming-the-next-decade/
CATEGORIES:SFTG Training Courses
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220222T190000
DTEND;TZID=Europe/London:20220222T200000
DTSTAMP:20260420T092416
CREATED:20231026T100345Z
LAST-MODIFIED:20231026T100345Z
UID:10000010-1645556400-1645560000@sftg.org.uk
SUMMARY:FREE! - Getting Ready for Lambing - Online with Zoom
DESCRIPTION:This is a theory workshop with lots of pictures and it is recommended that you watch on a PC monitor rather than a phone screen if you can.  The advantage of a Zoom course is that there is no travelling and you can drink as much coffee (or alcohol) as you want while you listen!\nJenny has had been lambing for more than 20 years.  She will help you prepare for this exciting time.  She will include the pros and cons of indoor vs outdoor lambing\, what happens during lambing and when to intervene\, how to care for the ewe and lamb after lambing. She will also cover the equipment that you need. Common problems at lambing time will be discussed. There will also  be a question and answer session at the same time on the following day - so email her using the following link   email our training organiser  after this Zoom event and we can cover your questions and comments on the 23rd Feb at 7 p.m. (if you book on this event you will also receive a link for the event on the 23rd Feb\, but if you don't want to come\,  just don't click on the Zoom link).  This year we are also running a practical lambing morning with Peter Froggatt which is highly recommended if you are new to lambing (it is a separate event on our website).   \n  \n 
URL:https://sftg.org.uk/event/free-getting-ready-for-lambing-online-with-zoom/
CATEGORIES:SFTG Training Courses
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220227T140000
DTEND;TZID=Europe/London:20220227T160000
DTSTAMP:20260420T092416
CREATED:20231026T100345Z
LAST-MODIFIED:20231026T100345Z
UID:10000011-1645970400-1645977600@sftg.org.uk
SUMMARY:Beginners Salami & Chorizo Making Workshop FULL
DESCRIPTION:Learn the basics of making a simple salami and chorizo\, from the stuffing\, to the fermentation process\, the curing\, and ultimately turn your excess minced meat into a delicious shelf stable product that doesn't need refrigeration. Part of our food security and food independence series of workshops\, this introduction to salami making will enable you to preserve excess pork and beef mince. into a delicious product at less than 30% of the price. \nWe will look at the different types of casing for the salami and chorizo\, different ways and equipment used to stuff your casings\, as well as what flavourings you can use to flavour your meat. We will then look at how to start the fermentation effectively\, and how to cure your product at home without it going mouldy or the skin drying out. Using 500grams of Free Range Yaffingale Pork from Oxford Sandy & Black pigs\, you will then make a 250g chorizo\, and a 250g salami for you to take home\, ferment and cure at home\, and you will be eating this product within just 4 weeks. This workshop is designed to give you the knowledge and confidence to make much more at home. \nDuring the duration of the workshop\, you will have the opportunity to taste home made salami and chorizo*\, made from the same mince you will be using from the rare breed Oxford Sandy & Black free range pigs reared here.  Price includes 500grams of free range pork mince\, as well as casings\, flavourings\, and everything you need to make and take home your own produce. \n* This workshop is set in a family kitchen environment where cats and dogs have been / are present - Some salami's also contain nuts. Please inform the host of any allergies and do not put yourself at risk. \nThis is a popular workshop and is running again on Sunday 6th March\, and will run again in the Autumn. Please email our training organiser so that you will be on the list when we run the workshop again at the end of the summer. 
URL:https://sftg.org.uk/event/beginners-salami-chorizo-making-workshop-full/
CATEGORIES:SFTG Training Courses
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