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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Why We Need a National Food Plan

Editor’s note: While UVM is a leading academic institution in the transdisciplinary study of food systems and home to many experts, we also occasionally share the perspectives of our colleagues at other colleges and universities. 

By Anne Kapuscinski

With this most unusual and divisive presidential election season heading into its final stretch, the candidates are narrowing their focus on swing states, including New Hampshire. But when they come courting voters, will they speak to issues that matter most to our families, our health, our economies and our well-being?

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Photo: Flickr

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Alumna Danielle Fleury Finds Farm to School Success in the Northeast

Burlington’s progressive values are what first attracted Danielle Fleury to UVM. It wasn’t long after she arrived on campus that she became personally interested in local food systems. While taking an environmental studies course at UVM, she first learned about food as an environmental issue. Later on, while studying abroad in France her junior year, she lived in a culture that accepted eating locally and regionally as the norm. Those two experiences resonated and continue to influence the work she does today.

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Learning the Business of Local Food in the UVM Food Hub Program

Benjamin Bartley’s career has touched many facets of the food industry, from baker, cook, and butcher to educator, advocate, and program director. The University of Florida alumnus, who graduated with degrees in religion and political science, completed UVM’s Food Hub Management Certificate Program last year.

Now a value chain specialist at La Montañita Co-op in Albuquerque, New Mexico, Benjamin is taking what he learned in the Food Hub program and applying those tools to his work.

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New Book Explores Farm-to-Table Principles in the Food Movement

farm-to-table

By Hailey Grohman

UVM Food Feed contributor Darryl Benjamin is one half of the author team behind a hotly anticipated new addition to the sustainable food systems bookshelf: Farm to Table: The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers. A New England Culinary Institute professor for seven years, Darryl now teaches in the Master of Science in Sustainable Food Systems program at Green Mountain College.

Part textbook, part how-to, Benjamin and his co-author Lyndon Virkler’s book is an invaluable resource for anyone interested in sourcing, serving, or even consuming farm-to-table food. It is divided into two distinct parts: Farm, a history of modern agriculture and its impacts on society; and Table, a guide to employing the principles of farm-to-table philosophy in a variety of different sectors.

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