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
UVM Students Get a Taste of Leadership
What are the functions and styles of leadership? Is leadership hierarchical or horizontal? Authoritative or laissez-faire? Is it influential, collaborative, strategic, or hands on? If you ask this question to Continuing and Distance Education Dean Cynthia Belliveau, Ed.D., she’ll tell … Continue reading
UVM Alums Sell Local Vegetables Online from Charlotte Farm
Three Chimney Farm in Charlotte is about to turn the traditional CSA model on its head. Owned by Tim and Danielle Wall, UVM ’10, and managed by Sara Jean Whelan, UVM ’17, Three Chimney Farm is introducing this month an innovative … Continue reading
UVM Summer Course Explores Edible Mushrooms and the Biology of Fungi
Associate Professor Terrence Delaney first became enthralled by fungi 40 years ago when he was a student at Duke University. Not only are fungi master decomposers, but are also known to have fascinating sex lives, according to Delaney. This summer … Continue reading
Study Finds a Surprising Link Between Food Waste and Diet Quality
By Basil Waugh Americans waste nearly a pound of food per person each day, but the exact amount of food we trash differs by how healthy your diet is, a new University of Vermont co-authored national study finds.
What Is Agritourism and Why Does It Matter?
By Lisa Chase, PhD Picking apples, learning how maple syrup is made, tasting heirloom tomatoes, milking a cow—all of these activities are part of the growing trend of agritourism. Visiting farms and ranches to experience agriculture and celebrate harvests is … Continue reading