Category Archives: UVM

UVM Is: Terry Bradshaw Helps Students Navigate the Realities and Rewards of Agriculture

Posted by Erica Houskeeper | May 11, 2017

While growing up on a farm in the small town of Chelsea, Terry Bradshaw learned from a young age the value of expertise and outreach. To help keep his family’s farm running smoothly, his parents often asked state and regional … Continue reading →

Posted in UVM, Vermont | Tagged education, farmer training program, UVM, Vermont | Leave a comment

Making the Leap from Science to Sheep Farming

Posted by Erica Houskeeper | April 28, 2017

Annie Hopper never considered farming as a career. The Houston native, who studied conservation biology at Middlebury College, was going about her life pursuing a profession in science while interning for the U.S. Fish and Wildlife agency in Washington, D.C. … Continue reading →

Posted in UVM, Vermont | Tagged farmer training program, UVM | Leave a comment

Alternative Spring Break Program Exposes Students to Food Justice Issues

Posted by Alison Nihart | March 24, 2017

While their peers traveled home to visit family or flew to warm, far-away places, ten UVM undergraduate students chose to stay in Vermont for an alternative spring break experience last week. Although they came from programs as disparate as elementary … Continue reading →

Posted in Economic, UVM | Tagged Economy, food security, UVM | Leave a comment

Kristof Grina ’12 Converts Unused Rooftops into Thriving Spaces

Posted by Guest Author | March 1, 2017

By Dorothy Neagle Good Food Jobs Up Top Acres operates rooftop organic, soil-based farms throughout the Washington, D.C metro region. As co-founder and farm director, UVM alumnus Kristof Grina ’12 oversees all aspects of the operation, from initial installation to … Continue reading →

Posted in Environmental, UVM | Tagged Environment, farming, UVM | Leave a comment

Mastering the Basics and Cooking with Confidence

Posted by Erica Houskeeper | February 17, 2017

Maria Carabello wants people to feel empowered in the kitchen. That’s easier said than done, especially since home cooking is on the decline. Less than 60 percent of the suppers served at home were cooked at home in 2014, according … Continue reading →