University of Vermont

ASFS/AFHVS Annual Meeting & Conference
ASFS/AFHVS Annual Meeting & Conference

Banquet Information

Friday, June 20th

6:00 PM - 8:30 PM: Shelburne Farms Banquet

Fee: $70.00 | Capacity: 200 Maximum | Meal: Dinner Will be Included

Description: Enjoy an evening of fresh, delicious food in a beautiful setting. Shelburne Farms is a 1,400 acre working farm and National Historic Landmark on the shores of Lake Champlain, in Shelburne, VT. Transportation included to and from Shelburne Farms. Learn more about Shelburne Farms by visiting their website.

 

Tour Information

Wednesday, June 18th

9:00 AM - 12:00 PM: Social Sustainability on the Farm Tour (NE SARE)

Fee: $60.00 | Capacity: 15-30 | Snack Included

Description: While sustainable agriculture has generally focused on profitability and environmental concerns, it is important to address personal, family, community and farm goals to maintain truly sustainable farm businesses. On this tour, sponsored by the Vermont SARE program, we will visit three farms to explore how entrepreneurship, farm succession, quality of life, social integration, and equity issues play major roles in the ongoing viability of these and other family farms. Our farmer hosts will introduce their farm businesses and discuss how these aspects have impacted their operations. Vermont SARE coordinator Deb Heleba will facilitate the morning's activities.

 

9:00 AM - 12:00 PM: UVM Horticulture Farm Tour

Fee: $25.00 | Capacity: 10-30 | Snack Included

Description: The University of Vermont Horticulture Research Center, also known as the "Hort Farm," is home for many trees, shrubs, perennials, apples and small fruit. More than 700 kinds of ornamental trees and shrubs, many of them uncommon or unique, are planted at the Hort. Farm. One of the largest known mature ornamental crabapple collections in the Northeast is located here. Purchased in the early 1950s, the 97-acre Hort. Farm is used for agricultural research and instruction of UVM classes, and by professional plant organizations and gardening groups. For over 50 years, University horticulturists have been testing new and unusual plants for their adaptation to the Vermont environment, especially to our cold winters. Visit the website for more information: http://www.uvm.edu/~hortfarm/

 

9:00 AM - 2:30 PM: HOW BURLINGTON ROLLS: Community and School Garden Bike Tour

Fee: $65.00 | Capacity: 8-24 | Lunch Included

Description: Pedal your way to eight unique community, school and neighborhood gardens around Burlington with the Vermont Community Garden Network and Parks & Recreation Department’s Burlington Area Community Gardens. This tour includes several different community garden models, teaching gardens, schools with edible landscaping, and a half‐acre youth farm. Enjoy a delicious lunch from Burlington School Food Project.
Bike tour departs from the UVM campus. Group will walk from the Davis Center to Local Motion to pick up bicycles. Bicycling will begin from Local Motion.

 

CAPACITY REACHED
9:00 AM - 4:30 PM: Artisan Cheese Tour

Fee: $95.00 | Capacity: 8-52 | Lunch Included

Description: Visit three artisan cheesemakers producing some stellar cheeses. Family farms, happy cows and goats, and talented cheesemakers make this as enjoyable for your eyes as it is for your taste buds. Includes transportation, a local picnic lunch, discussion with the cheesemakers, farm tours, tastings, and tour notes describing the farms we visit.
* Transportation provided from the UVM campus.

 

Saturday, June 21st

1:30 PM - 4:00 PM: Old North End Walking Tour

Fee: $25.00 | Capacity: 6-30 | Snack Included

Description: Burlington’s Old North End is home to three community gardens and two vibrant school gardens. This walking tour gives an inside look at this vibrant neighborhood and how the gardens connect kids and adults to fresh, healthy food.
*Walking tour departs from the UVM campus.

 

CAPACITY REACHED
2:00 PM - 4:00 PM: Cheese Making Workshop

Fee: $55.00 | Capacity: 6-10 | Tasting Included

Description: Learn how to make whole milk mozzarella with the freshest milk imaginable. Workshop includes a tour of the farm (and cows!), fresh bread, the mozzarella you make, and a recipe that you can repeat in your home kitchen.
*Family Cow Farmstand | 2386 Shelburne Falls Rd, Hinesburg, VT (20min from Burlington) | Transportation to activity is not provided.

 

Sunday, June 22nd

CAPACITY REACHED
8:30 AM - 12:30 PM: Vermont Farm Tour

Fee: $65.00 | Capacity: 8-52 | Does NOT Include Lunch

Description: Visit a diversified small farm, commercial maple sugaring operation, and vineyard. Learn how Bread and Butter farm has created a niche in the local food system. Then explore (and taste) Dakin Farm, famous for maple syrup, preserves, and their smokehouse. The tour will finish at beautiful Shelburne Vineyard for wine tasting and a behind-the-scenes tour of the winery. Includes transportation, tastings, and tour notes describing the farms we visit.
*Transportation provided from the UVM campus.

 

10:30 AM - 3:30 PM: Islands Bike Tour

Fee: $55.00 | Capacity: 8-100 | Bike Rentals NOT Included

Description: Experience some of the best cycling in Vermont on the Islands Bike Tour: a guided 25-mile loop visiting a vineyard, farm, art gallery, and cafe. Tastings and lunch are included. Moderate hills, paved and dirt roads. We recommend renting a hybrid or road bike (depending on your comfort riding on dirt roads) from North Star Sports or Ski Rack in Burlington—they will help you fit the bicycle in your vehicle or can provide bike racks.
*Meet at Snow Farm Vineyard | 190 W Shore Rd, South Hero, VT (35-40min from Burlington) | Transportation to activity is not provided.

 

Sunday, June 22nd and Monday, June 23rd

CAPACITY REACHED
Sunday 3:00 PM - 7:30 PM and Monday 8:00 AM - 7:00 PM: Dewey Kitchen Institute

Foods Lab, Marsh Life Science Building, Room 233

Fee: $125.00 | Capacity: 2-16

The John Dewey Kitchen Lab

Integrating the experiential with the intellectual in food studies
We think there’s a problem with food studies, when no food is present in it. Thus, over the course of this two-day workshop we will be exploring the following question: how can we put food back into food studies?

Faculty Organizers of the Workshop:

  • Cynthia Belliveau, Dean of Continuing and Distance Education and faculty of Nutrition and Food Science at the University of Vermont
  • Jonathan Deutsch, Program Director and Professor of Hospitality Management, Culinary Arts, Culinary Science, and Food Science at Drexel University
  • Lisa Heldke, Professor of Philosophy and Gender, Women and Sexuality Studies at Gustavus Adolphus College
  • Amy Trubek, Director of Food Systems Graduate Program and Associate Professor of Nutrition and Food Sciences at the University of Vermont

Philosopher and education theorist John Dewey is well known for theories of experiential learning that emphasize beginning where learners are located. However, Dewey’s belief in the power of cooking and learning in kitchen settings in order to educate the “liberal artisan” has been given short shrift. In particular, Dewey recognized the pedagogical power of the kitchen and of cooking, for teaching everything from chemistry to culture - within a frame of collaboration and cooperation. Food, and the activities related to it, can be used to teach of the material qualities of food, and also how to accommodate the unknown and to understand complexity. This workshop will use John Dewey’s experiential educational theory as the frame with which participants will create courses and/or course units in food studies/food systems that integrate the experiential and the intellectual. Organizers will present ideas, tools, and examples of kitchenroom activities that illustrate Dewey’s integration of theory and practice. Participants will come to the workshop prepared with a course or course unit(s) and will work with other participants and organizers to develop new approaches.

Learning Objectives:

  1. Introduction to John Dewey’s theories of learning by doing.
  2. Introduction to creating "liberal artisans" through food systems and food studies.
  3. Learn basic tools of the JD Kitchen approach: taste tests, palate solving, mise en place, cooking techniques/practices, and more.
  4. Start to convert a course or course unit using an integrated approach to learning by doing.

Sunday, June 22nd

 
3:00 PM - 4:00 PM Introductions
  What does teaching and learning through cooking do for both teachers and students?
4:00 PM - 5:30 PM John Dewey, the Laboratory School and Cooking
5:30 PM - 7:30 PM Local Foods Discussion and Dinner

 

Monday, June 23rd

 
8:00 AM - 9:00 AM Breakfast and Discussion of Possible Courses/Lessons
9:00 AM - 11:00 AM What Would It Be like to Use Hands on Learning in a Kitchen in My Academic Discipline
11:30 AM - 1:30 PM Prototype Cooking/Learning Session with Lunch
1:30 PM - 3:00 PM Working Groups - Building a Lesson Plan or Developing a Course
3:00 PM - 3:30 PM Closing Discussion and Next Steps
4:00 PM - 7:00 PM Optional Dinner Project and Skills Development

 

We request workshop applicants to provide the following in their applications: A 1-2 paragraph discussion of which course/course unit is to be converted and why. It will also be requested that participants bring a syllabus or unit description with them to work on during the workshop.

Last modified May 16 2014 08:56 AM

Contact UVM © 2014 The University of Vermont - Burlington, VT 05405 - (802) 656-3131