In this course, students will be introduced to the complex interdependence of all aspects of the contemporary food system, with a focus on Vermont, a small rural agricultural state. The course adopts a systems analysis for understanding the history, present and future of Vermont’s working landscape. The course will combine a broad exploration of important foods to the region from the past (maple syrup) and the present (diversified vegetables) with a more intensive case study of dairy farming and dairy products. Our case study of dairy will include visiting a farmstead cheese maker, touring a large milk processing plant, visiting dairy farm and attending a cheese tasting. Our broader exploration will include visiting a sugar shack, exploring value added maple products, visiting farms that rely on Community supported Agriculture, a food venture center and more. This intensive trip (travel dates June 24, 2013 – July 2, 2013) to Vermont will include seminars with University of Vermont faculty, daily student led discussions, interactions with producers and field trips. Course meets online June 17 – 21, 2013 and July 3 – 12, 2013.
Vermont’s Rural Food System: From Milk to Maple
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- Course Location:
- US-Vermont
- Program Dates:
- June 17 - July 12; Travel dates June 24, 2013 - July 2, 2013
- Credit:
- NFS 395 - 3 credits
- Instructor:
- Karen Nordstrom and Teresa Mares
- Cost:
- Estimated Program cost is around $591, tuition, housing & travel costs to Vermont additional
- Prerequisites:
- Graduate student standing
