Researchers at the University of Vermont have teamed up with scientists around the U.S. to tackle agriculture’s grand challenge of feeding the world’s growing population while conserving natural resources and reducing its environmental footprint.
Four local alumni convened at UVM’s Davis Center in November for a panel discussion on their path to careers in the Vermont artisan cheese industry. None of them started their undergraduate journey with the intention of becoming cheesemakers, but through coursework, internships and personal connections they made, each found their way to cheese. Or maybe, cheese found them.
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.
- An Afternoon at UVM’s Horticulture Research and Education Center
- New Partnerships for Food Resilience in a Changing Climate
- Where Sheep are Trending
- Letters from Oaxaca
- Author, Farmer Leah Penniman on Growing a Food Justice Movement
- Professor Amy Trubek quoted in NYT: Modern Kitchen Style
- Q&A: Uncertainty Abounds with Farm Bill Expiration
- Global Warming: More Insects, Hungrier For Crops
- Learning the Business of Craft Brewing
- Mandatory Labels Reduce GMO Food Fears
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