Why UVM’s Rachel Stievater Loves Her ‘Good Food Job’

By Good Food Jobs

If you didn’t think that enthusiasm could be married to practicality, then you haven’t met Rachel. Her passion for farming is all the more inspiring for her ability to acknowledge the challenges. If you’re interested in learning more about the University of Vermont’s Farmer Training Program, a six-month, hands-on education in sustainable farming, visit goodfoodjobs.com/education.

food job

Continue reading

Posted in Education, UVM | Tagged , , , , , | 1 Comment

An Alumna’s Sweet Gig as Ben & Jerry’s Flavor Guru

By Ken Picard/Seven Days

If Sarah Fidler’s parents warned her as a child not to play with her food, she’s had the last laugh. She now plays with her food every day — and gets paid to do it.

Fidler, 29, is one of only five “flavor gurus” at Ben & Jerry’s corporate headquarters in South Burlington. Her job is to develop new ice cream flavors for the pints sold in U.S. store freezers. Other flavor gurus work on Ben & Jerry’s scoop shop flavors and products sold overseas.

Ben & Jerry's flavor guru
Matthew Thorsen/Seven Days

Continue reading

Posted in UVM | Tagged , | Leave a comment

UVM Study: To Address Hunger Effectively, First Check the Weather

By Jeffrey Wakefield

Too little rain, or too much, is often a driver of poverty and hunger, leading to poor nutrition and food insecurity among vulnerable populations. According to a new University of Vermont study, rainfall patterns also provide clues on how to most effectively alleviate food insecurity.

climate patterns affect food security

A woman uses a hoe to till the soil on a small farm in Tanzania. (Photo: Mitchell Maher/International Food Policy Institute)

Continue reading

Posted in Environmental, Uncategorized | Tagged , , | Leave a comment

What Does “Local Coffee” Really Mean?

By Charlie Mitchell

Vermont is widely known as a haven of innovation and progress for all things related to food and agriculture. We take care to buy local, know our farmer and promote practices that are good for the earth. So what about coffee?

local coffee

Photo by Marco Verch

Continue reading

Posted in Economic, Environmental, Vermont | Tagged , , , | 1 Comment

Are Insects the Next Frontier in Sustainable Food?

Mealworms. Waxworms. Crickets.

For most people, these words don’t evoke the thought of gourmet cuisine. Two UVM graduates are hoping to change that.

While entomophagy (eating insects) is not a common practice in the United States, these and other insects are culturally accepted components of many global cuisines and there is growing interest in incorporating “micro-livestock” into our diets to reduce the environmental impact of the food system.

edible insects

UVM alums Julia Lees and Kitty Foster recently founded Laroua Foods, which specializes in processed insect-based foods.

Continue reading

Posted in Environmental, UVM | Tagged , , , | Leave a comment