Monthly Archives: May 2016

Frozen Yogurt Speeds Up with Slow Money

By Rachel Carter Vermont Sustainable Jobs Fund Creamy farmstead frozen yogurt in vanilla, chocolate, maple, and coffee flavors is pumped into 300 Cobb Hill Frozen Yogurt pints a week—a number that has more than doubled from this time last year. … Continue reading

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An Unlikely Fellow: Dispatches from the Trenches of Institutional Dining

By Hailey Grohman At first glance, a stuffy conference room on the third floor of the Dean of Students building may not seem like the development site for the future of institutional food systems. It’s not a particularly glamorous place, … Continue reading

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Study Suggests Commonly Purchased Foods Can Be Affordably Priced at Vermont Farmers’ Markets

By Cecilia McCrary, Abbey Willard, and Hailee May Vermont Agency of Agriculture, Food and Markets One of the greatest barriers preventing consumers from purchasing local food at farmers’ markets is the perception that farmers’ markets are too expensive. Many consumers … Continue reading

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UVM Food Summit Presenter Nija Rivera on Finding Her Good Food Dream Job

By Dorothy Neagle Good Food Jobs Admittedly, we are biased, but we can’t think of a better place to spend a summer weekend than the beautiful city of Burlington, Vermont. This June 14-15 brings the University of Vermont’s annual Food … Continue reading

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M. Jahi Chappell on Food Security, Engagement, and the Nature of Good Food

By Hailey Grohman M. Jahi Chappell is incoming Senior Research Fellow on Agroecology and Agriculture Policy at Coventry University’s Centre for Agroecology, Water, and Resilience in the UK. He was previously Senior Staff Scientist at the Minneapolis-based Institute for Agriculture and … Continue reading

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