UVM Professor Wins James Beard Award for Encyclopedic Cheese Reference

Cathy Donnelly

Catherine Donnelly, a professor in the University of Vermont’s Department of Nutrition and Food Sciences, has won a James Beard Foundation award for her encyclopedic reference work, The Oxford Companion to Cheese, published in November of 2016 by Oxford University Press. The book won in the reference and scholarship category.

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Florence Becot and David Conner

The Numbers Are In

The importance of buying local food receives a lot of lip service among proponents of sustainable food systems, but what value does buying locally actually provide to local economies? And how can an institution know whether their purchases of local food are really helping local farms and communities?

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Vineyards with green mountains

Cooler and Wetter: Study Links Irrigation to Inaccurate Climate Perception

It’s the height of irony.

Irrigation systems designed to buffer farmers from the effects of a warming planet may be causing them to think their local area is cooler and wetter than it is, says research published June 1 in the journal Global Environmental Change -- perceptions that other studies suggest may slow their efforts to address climate change.

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