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
Category Archives: Health
Soil regeneration and clean water touted as foundation for healthy food at annual Vermont Farm to Plate Gathering
by Rachel Carter “Farm in nature’s image” was the takeaway message shared by Ray Archuleta, Conservation Agronomist at the USDA Natural Resources and Conservation Service (NRCS) and keynote speaker at the fifth annual Farm to Plate Annual Gathering. Held annually … Continue reading
Lessons Learned from Chickens
by Jenessa Matis For its first four years, The University of Vermont Farmer Training Program (FTP) focused on teaching students how to grow organic fruits and vegetables. This season, the program became even more dynamic with the introduction of a … Continue reading
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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Two Indignant Chefs: On Apples
Chefs Justine and Esteban spend their days asking what’s happening to good food. They rail against the loss of seasonality, foodies who treat food as too precious, and taste buds that don’t remember simple, elegant flavors. It’s apple season, and … Continue reading
Posted in Economic, Environmental, Health, Recipe, UVM
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Two Indignant Chefs: On Tomatoes
Chefs Justine and Esteban spend their days asking what’s happening to good food. They rail against the loss of seasonality, foodies who treat food as too precious, and taste buds that don’t remember simple, elegant flavors. Tomato season is winding … Continue reading
