Monthly Archives: November 2018

The Secret to Better Berries? Wild Bees

By Brian Owens and Basil Waugh Want bigger, faster-growing blueberries? New research shows wild bees are an essential secret ingredient in larger and better blueberry yields—producing plumper, faster-ripening berries. The study, led by University of Vermont scientists, is the first … Continue reading

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Sodexo Symposium Highlights Careers in the Vermont Food System

By Anastasia Tsekeris Vermont First recently held its first student symposium designed to celebrate and learn about farm-to-institution and the career paths within the food system. Vermont chefs, entrepreneurs, farmers, and other leaders in the field gathered in October to discuss current … Continue reading

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Students Organize Farm-to-Table Dinner to Help Others in Need

By Amanda Luchtel and Rachel Stievater The newly constructed hoop house had been transformed. Dried flower bundles and woven grapevines hung from the purlins, accentuated by strings of lights. A row of round tables covered in white cloth stretched down … Continue reading

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Lessons in Food and Taste from Denmark

By Caitlin Morgan The two craziest things I’ve eaten in Denmark weren’t Danish foods. The first was Swedish: fermented herring, which had been left to stew for three months in a tin can, now bulging at the edges from the … Continue reading

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UVM Extension Plays Key Role in Launching International Culinary Trail

By Jeffrey Wakefield In the spring of 2017, early in his tenure as director of UVM Extension, Chuck Ross got a long voicemail message from a farmer and culinary tourism advocate in Pontiac, Quebec named David Gillespie. Did Vermont have … Continue reading

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