By Kaitlyn Elias

Kaitlyn Elias is a seasonal staff member for the Farmer Training Program at the University of Vermont. In this post, she shares about a tomato tasting at UVM last month.

heirloom  noun \ˈer-ˌlüm\: a horticultural variety that has survived several generations usually due to the efforts of individuals

It’s a gorgeous August afternoon, just after 12:00 p.m.  Outside of the Bailey Howe Library at UVM sits a white linen-covered table with ice cold beverages, cutting boards, paring knives, plates, and a rainbow of asymmetric tomatoes. Continue reading →

By Marguerite Swick

Marguerite Swick is a senior nursing student in the College of Nursing and Health Sciences at the University of Vermont. She wrote this piece for an environmental cooking class she took this past summer at UVM.

Sushi has become all about the rage in cities across the country, but few people seem to notice what is going into it. Or what we should leave out.

In January, 2013, a Bluefin tuna sold for a record $1.76 million at a Tokyo auction. If you’re thinking that Tuna must have been worth it… it wasn’t. Continue reading →

By Carter Curran

Buffalo Mountain Co-op, Hardwick, VT

Carter Curran is a senior at UVM majoring in psychology with a minor in nutrition.  She wrote this piece, which uses the S.E.E.D. framework themes we feature on this blog, for an Environmental Cooking class she took this summer at UVM.

Food cooperatives are a great resource to a community. A model that sprouted during trying economic times in 18^th century England, cooperative food markets now offer members and communities a wealth of positive benefits. Their effects on communities are far-reaching, influencing social, economic, environmental, and health sectors of a region with equal vigor. Continue reading →

By Andrew Bahrenburg

Andrew Bahrenburg is a student in the UVM Farmer Training Program. In this post, he reflects on how his thoughts about the intellectual aspects of farming have evolved since starting the program.

In the summer of 2012, seeking a career change, I resigned from my job as a legislative aide in the United States Congress. Six months later, I applied to be a student in the University of Vermont Farmer Training Program.

A dramatic (possibly insane) move, but one I made with conviction. Only, when I tried to explain to friends, family, and colleagues just what the hell I was doing, I’d find myself fumbling.  Continue reading →