What do two community development professors, a business analyst for a value-added processing firm in Burlington, a saffron grower from Iran, a community supported agriculturalist from Ecuador, and a third year University of Vermont student have in common? A place at the table.
This past summer (winter in the Southern Hemisphere), a multidisciplinary team of two professors and one Phd student from the UVM Food Systems Program traveled to the island of Madagascar to examine the potential systems consequences of a new demand for a wild-harvested endemic pepper (allegedly sparked by elite chefs from the Global North in se
The Vermont Academy of Arts and Sciences announced that it will induct five new fellows for 2019, including two from the University of Vermont: art historian Janie Cohen, director of UVM’s Fleming Museum, and Catherine Donnelly, professor of Nutrition and
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- Professor Amy Trubek quoted in NYT: Modern Kitchen Style
- Check out Paul Kindstedt's Ted Ed: A Brie(f) History of Cheese:
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