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: UVM
Eric Holt-Gimenez Presents ‘How to Feed the World Without Destroying It?’ on March 18 at UVM
By Allison Spain Eric Holt-Gimenez, Ph.D., is the executive director of Food First/Institute for Food and Development Policy (July 2006-present). Called one of the country’s “most established food think tanks” by the New York Times, Food First’s mission is to … Continue reading
Author, Farmer Leah Penniman on Growing a Food Justice Movement
By Rachel Leslie For farmer, author and activist Leah Penniman, farming is not just about feeding the community, though it is what got her started. For Penniman, farming is about uprooting what she describes as systemic racism in the modern … Continue reading
UVM’s Food Hub Program Takes its Curriculum on the Road to Michigan
Food system experts in Michigan wanted to offer a comprehensive food hub management program without reinventing the wheel. So they turned to UVM. UVM’s Food Hub Management Professional Certificate Program is heading to Michigan in 2019 as part of a new … Continue reading
UVM Program Turns Local Farms into Learning Laboratories
By Jeffrey Wakefield Senior environmental studies major Nell Carpenter is holding court, in a friendly, peer-to-peer kind of way, with eight fellow students in her PSS 212, Advanced Agroecology class at Bread and Butter Farm in Shelburne, where the group … Continue reading
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
