UVM Farmer Training Student Chris Waters Pursues His Childhood Dream

By S’ra DeSantis


We talked to Chris Waters, a student in the UVM Farmer Training Program, about his lifelong dream to be a farmer and his plans to apply all he’s learned about sustainable agriculture back home in Colorado.

Where are you from?

I live and play in Fort Collins, Colorado, a town with a very similar vibe to Burlington. We like beer, bikes, and bluegrass.

What is your favorite vegetable?

Definitely asparagus because it’s the first veggie I look forward to in spring and it gets me excited about the upcoming bounty of summer.

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Vermont Author Larry Olmsted Dishes on Fake Food and How Consumers Can Protect Themselves

Fraudulent food is everywhere. From Parmesan cheese to olive oil to Kobe beef, there is no shortage of fake, unhealthy food being sold at restaurants and grocery stores in the United States.

American consumers recently learned of a scandal of how Parmesan cheese sold in this country is cut with cheaper cheeses and wood pulp. Equally disturbing is the fact that products in the U.S. like fish, beef, sushi, wine, and cheese are all regularly mislabeled, adulterated, or swapped for cheaper, less healthful products.

Vermont author Larry Olmsted, who recently published “Real Food Fake Food: Why You Don’t Know What You’re Eating & What You Can Do About It,” highlights food fakery and the deceptive practices behind our most beloved products.


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Apple Enthusiasts Seek Wild and Forgotten Heirloom Trees

By Nancy Hayden

Roaming the hills and back roads in Vermont at this time of year, you find plenty of apple trees. Most are wild trees, also called seedling trees, spread by wildlife or from dropped apples. Their genetics are a wild card mix of apple DNA. Like people, each seedling tree is unique.

Also in Vermont, next to the remains of old homesteads and stone walls, or tucked within regrown forests, you might find what’s left of a 19th- or early-20th-century orchard full of heirloom varieties that were carefully selected and cultivated but whose names have long been forgotten.

For apple enthusiasts of all kinds, these wild and “lost” heirloom trees are like presents waiting to be opened. Not all of them will be what you hoped for, but occasionally, one will be.

Photo: Flickr
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Connecticut River Valley Farmers Help Water Quality in the Long Island Sound

By Cheryl Herrick

A member of the Pasture Program here at the UVM Extension Center for Sustainable Agriculture signs off on his emails with the quote, “To break a paradigm, think big, start small and act fast!”  It’s a phrase that comes to mind when we consider the Center’s role in the multi-state Long Island Sound Watershed Regional Conservation Partnership Program (LISW-RCPP).


These cows on a Connecticut River Valley farm in central Vermont are demonstrating “Mob Grazing,” an approach to pasture rotation that increases soil organic matter and in so doing keeps more nutrients in the soil (where they belong) and out of the water (where they don’t).

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Literary Dinner Series Takes On Old English Classic

By Hailey Grohman

Literary-themed meals certainly aren’t a new phenomenon—blogs like Food in Literature share recipes from texts including Harry Potter, The Great Gatsby, and more—but the book featured in next month’s Isolé Dinner Club doesn’t immediately recall culinary memories.


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