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
Author Archives: Erica Houskeeper
Many Exiting Farmers in Vermont May Have No One to Take Over the Farm, New Study Shows
Nearly 30% of New England’s farmers are likely to exit farming over the next decade, and nine out of 10 of those farmers do not have someone else ready to take the reins, according to new analysis of U.S. Census … Continue reading
Posted in Economic, Vermont
Tagged education, Environment, farmer training, local foods, Vermont
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Flavor, Fermentation & Creativity at Wild Rhythms Farm
UVM Farmer Training graduates Caitlin and Jason Elberson are featured in a recent issue of Seven Days. The couple, who met in a Spanish literature class at Villanova University in 2007, share a love for farming and sustainable living. At … Continue reading
As Vermont GMO Law Approaches, General Mills Opts to Label Products Nationwide
General Mills announced Friday it will begin labeling products nationwide that contain genetically modified ingredients. The company said that since it will be forced by July 1 to begin labeling for GMOs in Vermont—the result of a state law here—it … Continue reading
Posted in Environmental, Health, Vermont
Tagged Environment, food culture, GMO, public health
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A New York Literary Agent Finds Cheese-Making Success at Consider Bardwell Farm
Becoming a cheese farmer was the furthest thing from Angela Miller’s mind when she purchased 300-acres in West Pawlet in 2001. While searching for a second home in the Green Mountains, the New York literary agent and her husband, Russell … Continue reading
Posted in Economic, Environmental, Vermont
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Farmer Training Students Look Ahead to Building a Sustainable Food System
Amount made from selling fresh produce at the UVM Farm Stand: $6,000. Pounds of harvested food donated to the local food shelf: 2,150. Number of bed feet planted in the fields: over 40,000. Number of farmers, agricultural specialists, extension agents, … Continue reading
Posted in Economic, Environmental, Health, Social, UVM
Tagged farmer training program
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