Monthly Archives: November 2017

Are Insects the Next Frontier in Sustainable Food?

Mealworms. Waxworms. Crickets. For most people, these words don’t evoke the thought of gourmet cuisine. Two UVM graduates are hoping to change that. While entomophagy (eating insects) is not a common practice in the United States, these and other insects … Continue reading

Posted in Environmental, UVM | Tagged , , , | 2 Comments

Vermont’s Food System Workforce Dilemma

By Ellen Kahler Executive Director, Vermont Sustainable Jobs Fund Vermont’s struggle to grow its workforce weakens our economy, inhibits the ability for Vermont businesses to expand their operations, and threatens the ability for Vermonters and future generations to grow and … Continue reading

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Amy Trubek Examines What Cooking Means in the Modern Age

My feelings about cooking are complicated. Sometimes I feel joy when I cook, and other times it’s more like shame. After reading “Making Modern Meals: How Americans Cook Today” by UVM Associate Professor of Nutrition and Food Science Amy Trubek, … Continue reading

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UVM Is: Teresa Mares Studies Food Access Challenges Among Migrant Dairy Workers

Near the Vermont-Canadian border, migrant dairy workers are grappling with food insecurity and increasing anxiety. Living on the dairy farms where they are employed, undocumented migrant workers are often reluctant to go grocery shopping—or anywhere for that matter—for fear of … Continue reading

Posted in UVM | Tagged , , , , , | 9 Comments

The Return of a Sweet Campus Tradition at the UVM Dairy Bar

By Jeffrey Wakefield Given that they’ve just launched an entire new consumer product line, this group of UVM employees is surprisingly calm, even content. Alfina gazes at a stranger and flicks an ear. Gillian nibbles a student’s sleeve. Both are … Continue reading

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