Themes
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UVM Food Systems Resources
Blogroll
- Beginning Farmers
- Chelsea Green
- Civil Eats
- CNN Eatocracy
- Ecocentric
- Epicurious Epi-log
- Ethicurean
- Field Notes
- Food + Tech Connect
- Michael Pollan
- New York Times Diner's Journal
- NPR's The Salt
- On Food (Mark Bittman's Blog)
- Politics of the Plate
- Smithsonian Food & Think
- The Greenhorns Blog
- Vermont New Farmer Network
- Women's Agricultural Network
Monthly Archives: December 2016
Abby Long of Three Rivers Grown Refines Her Food Distribution and Sales Skills at UVM
When you work for a small food hub, the opportunity for networking and collaborating with colleagues can seem a bit out of reach. “So many of us in (the food hub) world work in isolation, so it’s great to come … Continue reading
The Dish: Weighing in on Reducing Food Waste
By Sarah Bhimani Last week City Market hosted The Dish’s ninth panel discussion. The topic of the evening was food waste and was moderated by Alison Nihart from UVM’s Food Systems Initiative. The panel included Theresa Snow from Salvation Farms, … Continue reading
Farming and Climate Change: Preparing for Unpredictable Weather Patterns
Like most farmers, Clifford and Sorrel Hatch of Upinngil Farm are grappling with all that comes with climate change, including extreme weather conditions and shifting frost dates. The 100-acre farm in Gill, Massachusetts, produces dairy, strawberries, tomatoes, and grapes. The … Continue reading
Report Finds Differing Views Among Americans Over Food Science
The Pew Research Center released last week a survey of attitudes toward genetic modification, organic food, and the importance of eating healthy foods. The survey also found that many American’s don’t trust scientists’ take on food issues. While more than … Continue reading
Researcher Studies the Possibility of Growing Saffron in Vermont
Saffron is a flavorful spice largely grown thousands of miles away in the Middle East. But that isn’t stopping a UVM researcher from testing the viability of growing saffron right here in Vermont. Dr. Margaret Skinner, a research professor at … Continue reading