Monthly Archives: January 2014

Fire (blight) alarm! The debate about antibiotic use in apple production

By Madeleine Lyman Before the arrival of Columbus, the only variety of apple native to the U.S. was the crabapple. Originally spread around the world via animal droppings, apples were first widely cultivated in orchards by the Romans.  Today, there … Continue reading

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A Slice of Culture: The terroir of raw milk cheese

By Brittany Dooling If you are reading this and you live in Vermont, chances are good you’ve heard the hype about raw milk cheese. Maybe you’ve tried Jasper Hill’s raw Bayley Hazen Blue or some Vermont Shepherd. Maybe you’ve even … Continue reading

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Food (and Fermentations) that Keep Us Connected

By Maria Carabello One of the most overarching lessons I was presented with in my first semester as a food systems master’s student is that food is a hub for connections. It connects people with pastures, and products with places. … Continue reading

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Welcome to the Spice Age

By Myles Cox Over the past decade, the popularity of chili peppers has risen almost as quickly as the Scoville units of the hottest peppers. As we move into a globalized society, people throughout the world are discovering new exotic … Continue reading

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Dispatches from the Field: My first months in Costa Rica

In August 2013, my family and I left Vermont for a one year sabbatical at the Tropical Agriculture Research and Higher Education Center (CATIE), near the city of Turrialba, Costa Rica. CATIE is one of the oldest graduate schools in … Continue reading

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