By Laura Williams
With spring on the horizon, farming is on my mind. But with the ground still frozen, I must wait until my fingers can comb the soil to plant lettuce, tomatoes, and peppers. That’s why I make it a ritual to produce a batch of kimchi to help me through the winter months. What I now realize is that the process of making kimchi mirrors working on the farm. Continue reading
A tweet from best-selling author Michael Pollan changed Rex Manchester’s life.
“Breakthrough Leaders Program in food systems at UVM opening enrollment for this summer,” Pollan shared on his Twitter feed. That was all it took. In less than 140 characters, Pollan’s tweet set Manchester on a new career path to food systems and public health. Continue reading
By Erica Campbell, Vermont Farm to Plate program director
Since the beginning planning stages of the Farm to Plate Strategic Plan we have heard many definitions about what “local food” means in terms of geographic boundaries. Early localvores often used a 30, 50 or 100 mile radius, while others believe local to be a broader, regional concept. Labeling food as ‘local’ is important to consumers as well as producers, processors, distributors, and retailers along the value chain. Continue reading
By Rachel Freund
Some farming communities share knowledge, skills, and tools to increase their overall success. Founded in 1919 by nearly 100 farmers, Cabot Creamery, an independent cooperative, became a hub for pooling funds and excess liquid milk, which would be turned into butter and later sold to the public. Cabot Creamery has undergone some changes, like merging with Agri-Mark cooperative (while keeping its original Vermont brand name) and increasing its membership to 1,200 farmers across New York and New England. Dairy farmers often organize in cooperatives because they can jointly and efficiently market their milk far better than they could as individuals.
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As we struggle to stay warm in VT’s frigid winter temperatures, I’m busy thinking a lot about next June. But it’s not just the warm weather and outdoor farmers’ markets I’m looking forward to—we’re also deep in planning for the third annual UVM Food Systems Summit! Here’s a sneak peak at what’s in the works.
