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
Tag Archives: food culture
Tyler Doggett Explores the Ethics of Food Production and Consumption
Associate Professor Tyler Doggett began teaching the Ethics of Eating at UVM in 2009. Since then, he has written and edited multiple articles and books about the rights and wrongs of the food industry—from labor to consumption to the mixed … Continue reading
UVM Trip to Kenya Highlights Food Systems, Nutrition & Community
By Olivia Peña A group of 14 UVM students traveled to Kenya for 12 days in January to apply hands-on nutrition, food systems, and community development skills they learned on campus. Students from several majors participated in the Sustainable Development and … Continue reading
What Does “Local Coffee” Really Mean?
By Charlie Mitchell Vermont is widely known as a haven of innovation and progress for all things related to food and agriculture. We take care to buy local, know our farmer and promote practices that are good for the earth. … Continue reading
Posted in Economic, Environmental, Vermont
Tagged Economy, Environment, food culture, food workers
2 Comments
Are Insects the Next Frontier in Sustainable Food?
Mealworms. Waxworms. Crickets. For most people, these words don’t evoke the thought of gourmet cuisine. Two UVM graduates are hoping to change that. While entomophagy (eating insects) is not a common practice in the United States, these and other insects … Continue reading
Amy Trubek Examines What Cooking Means in the Modern Age
My feelings about cooking are complicated. Sometimes I feel joy when I cook, and other times it’s more like shame. After reading “Making Modern Meals: How Americans Cook Today” by UVM Associate Professor of Nutrition and Food Science Amy Trubek, … Continue reading