CANTON -- Cornell Cooperative Extension of St. Lawrence County will offer the Country Skills, Scale and Sustainability: Farm Planning Workshop March 2 and 3, from 9 a.m.-5 p.m.

The long months of winter are an ideal time to consider your farm or homestead and make plans for the coming season. Shane J. LaBrake will lead this intensive workshop that blends philosophy and pragmatic advice with hands-on training and real-life problem solving, for greater success in small-scale agricultural endeavors.

Based on lessons learned from a lifetime of work and travel in food and farming, LaBrake provides unique insights from his practical experience of reconciling idealism with the nitty-gritty, day-to-day reality of maintaining a viable and sustainable farming life.

The workshop will consider small farm design, addressing real life skills and knowledge that aspiring and early years’ farmers need to know.

On-site and hands-on demonstrations with scale-appropriate tools, equipment, and gear will allow workshop attendees to make better decisions for their own operations.

Classroom lectures and discussions will explore the rhythm and evolution of a season, and offer tips and ideas for better management of time and resources.

LaBrake’s unique approach will leave you informed and empowered. He encourages holistic thinking and rational problem solving as opposed to making hasty decisions based on emotion and wants.

The workshop will be held at the Extension Learning Farm at 2043B State Highway 68.

Space is limited and pre-registration required.

Cost for full session is $50, which includes lunches and resource materials.

Reserve a spot by online at http://stlawrence.cce.cornell.edu/, or by contacting Maria ‘Flip’ Filippi, Local Foods Program Leader at 315-379-9192, ext. 229 or harvestkitchen@cornell.edu.

This program is made possible with funding from the USDA for the Local Food Initiative. This grant allows Cornell Cooperative Extension of St. Lawrence County to offer technical assistance and workshops for specialty producers and food businesses in value-added production, market strategies, food safety plans and business development. A diverse range of presentations and workshops will be offered through 2018.