UVM Food Feed

Posted by Guest Author | January 25, 2016

by Rachel Carter

Increases in local food consumption, jobs, and overall economic activity in the farm and food sector over the past five years are highlighted in the 2015 Farm to Plate Annual Report, released today by the Vermont Sustainable Jobs Fund. 2016 marks the halfway point of the release of the Farm to Plate Strategic Plan and the Farm to Plate Network is entering its 5th year implementing Vermont’s food system plan. A presentation to the House and Senate Agriculture Committees this morning was immediately followed by a press conference at the Statehouse.

“We could not be more pleased with the 5,300 new jobs that have been created and the overall positive impact Farm to Plate is having on the state’s economy, which has grown to over $10 billion in annual sales. When we passed the Farm to Plate Investment Program legislation in 2009 which called for increasing economic development and jobs in the farm and food sector and improving access to healthy local food for all Vermonters, we had no idea how much change might be possible. Because of the impressive and far reaching efforts of the Farm to Plate Network, this initiative has far exceeded our expectations. We’ve learned so much about how the food system works, how many types of jobs it encompasses, and how many opportunities there are for young people. Farm to Plate has also helped our Committee pass more informed policy and smarter investments in our food system,” says Representative Carolyn Partridge (Windham) and House Agriculture & Forest Products Committee Chair.

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What I learned from the Farmer Training Program

Posted by Guest Author | January 21, 2016

by Jenessa Matis

The Farmer Training Program has taught me to be a better consumer. To actively seek out information based on how and where the food I buy was grown. To support companies and farms that provide good wages, working, and living conditions for their employees. To buy from farms concerned about the environmental impact farming can have. To buy from farms that take steps to control, lessen, or even create a positive impact by employing sustainable and regenerative practices. And if farms and companies don’t provide these conditions or don’t follow these practices concerning environmental stewardship and responsibility, I have learned and been inspired to do something about it.

By participating in the program, I’ve learned how to treat the earth more kindly. I now have a better understanding of the purpose and need for organic farming to protect and build soil, water, and biodiversity. I have seen first-hand that treating the earth well will allow it to treat you well in the form of bountiful crops, organic matter, and inspiration.

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Posted in Economic, Environmental, Social, UVM, Vermont | Tagged farmer training | Leave a comment

Greens, greens, greens!

Posted by Guest Author | January 18, 2016

by Rachel Stievater, UVM Catamount Farm Manager

There was no better way to begin 2016 than with UVM’s short course on Winter Greens Production. Corie Pierce of Bread and Butter Farm led this three-day course, which was based out of her farm and included field trips to Jericho Settlers Farm in Jericho, Intervale Community Farm in Burlington, and Unity Farm in Charlotte.

There were 15 of us who participated in the course, bringing a range of experience and intention. We were joined by a couple of growers from Maine, including a research technician from Johnny’s; a grower from Quebec; and many growers from various farms in Vermont. An over-arching recognition was that winter growing is an area for expansion for New England growers. This market can incorporate more growers, if you have the right infrastructure in place, and is appealing for newer growers looking to establish a foothold in local markets.

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UVM Program Helps Students Navigate the Complexities & Rewards of Food Hubs

Posted by Guest Author | January 13, 2016

By Sarah Tuff Dunn

What does it mean to be a food hub? That’s the question hundreds of communities across the United States are asking as they seek meaningful partnerships with local farmers to provide sustainable, healthy sources of fare—and an answer UVM is now answering with its Food Hub Management Program.

Students can choose the four-month Food Hub Fundamentals or the 10-month Food Hub Full Certificate, both of which gather participants in Vermont for a week in January before continuing learning online. The longer session sees students completing a personalized action project and returning to UVM in October to share the lessons they’ve learned.

Now, Neal Curran, the local food projects coordinator for Michigan’s Marquette Food Co-op, shares the lessons he learned from the 10-month UVM Food Hub Management Program in 2015, and their implication for experimenting with interesting foods and interesting careers. Continue reading →

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Alumni Advice: Kate McNellis Goes from Sewing Clothes to Sowing Flower Seeds

Posted by Guest Author | January 11, 2016

By Sarah Tuff Dunn

Of the millions of profile titles on LinkedIn, the one that belongs to Kate McNellis is one of the most poetic: Flower farmer at Stray Cat Flower Farm.

Dig a little deeper, however, and discover that McNellis, who graduated from UVM in 2000 with a degree in environmental studies, wasn’t always toiling in the soil. Instead, she was trimming garments for fashion designer Nanette Lepore, sketching swimwear for Aeropostale, and styling for Victoria’s Secret.

McNellis might have continued living the Manhattan and high-fashion life by the book had it not been for stumbling upon a book by Barbara Kingsolver that inspired her to ditch her clothes-bound life and return to UVM for the Farmer Training Program.

We talked to McNellis to learn what grew out of that creative career change. Continue reading →