UVM's annual photo journal captures food moments on campus

Last week, UVM Communications spent a day documenting the wide range of activities that happen on campus in a single day. The project captured several food moments in the mix. You can see the full Day in the Life collection here.


10:08 a.m. Morrill Hall. Speed is of the essence as student Emily von Weise conducts a two-minute Facebook Live interview with Bob Parsons, Extension professor. Two minutes, two questions on Vermont agriculture. Von Weise says she enjoys the challenge and has gotten comfortable with the medium after an inaugural-interview blooper, in which she introduced herself as "Emily Vermont." Her work helps spread the word for the Center for Research on Vermont. Von Weise's busy days also often include work in the Vermont Lieutenant Governor's Office. Post-graduation, she envisions a career at the intersection of media and policy. "That connection is broken," she says, "and I'd like to help fix it."


11:50 a.m. Central Campus Dining Hall. Alex Weingard '19 makes his own stir fry at the new dining hall


12:43 p.m. Davis Center. Kira Wallensak and Jane Baker feed their hunger with pesto maple and Bella sandwiches from the FeelGood cart. One hundred percent of proceeds go to the 2030 Fund, aimed at ending extreme poverty. On Tuesdays, Wednesdays and Fridays from 11 a.m. to 3 p.m., everyone can feel good savoring grilled cheese ordered up at the organization's cart by the Davis Center tunnel entrance.


1 p.m. Davis Center Green. Daniel Cortez and Amanda Martinez do a brisk business selling homemade empanadas, bread pudding and rice pudding, a fundraiser for the Alianza Latina student organization. While buying an empanada is nice, Cortez makes a pitch for students to get more involved. The group meets Thursdays at 7 p.m. in the Mosaic Center. Open to all.


1:19 p.m. Davis Center. Hailey Reilly and Emily MacDonald are at the Dairy Bar for motivation and reward. A strawberry banana smoothie is fuel for an essay Hailey has to write. Emily just wrapped up Tuesday classes – reason enough for a Triple Berry treat. DB staff say smoothies rule the day, but ice cream takes over at night. Most popular flavors? Make it Green and Proctor Maple Cream.


3:21 p.m. Central Campus Dining Hall. In the sleek new Discovery Kitchen, students learn hands-on the art and science of making vegetable sushi, led by master-trained chef Matt Lawrence. Classes are offered every Tuesday and Wednesday and are open to all students. Health, culture, and sustainability guide each session, but the culinary feature changes weekly. Apples and pickles preceded sushi, next up is kale, then sweet potatoes roll in as "Harvest of the Month."


4:02 p.m. North End, Burlington. Holly Juliet Danger, right, of Burlington, purchases eggplant from UVM Farmer Training Student Casey McNeel at the Farmers’ Market in the Old North End, where Farmer Training students sell everything from kale and pumpkin to garlic and beets grown at UVM Catamount Farm.


5:20 p.m. Redstone Unlimited Dining Hall. First-year environmental studies major Elizabeth Mackin, sophomore environmental science major Lucy McGrew, and sophomore environmental studies major Alysa Kelly (from left), manage a Weigh the Waste event. The idea? “We want students to realize that, even though they’re putting food in the compost bin, it’s still waste,” says McGrew. The three will weigh today’s edible compost later, but yesterday, students threw away 50 pounds of food in just two hours. Weigh the Waste aims to raise awareness so, in the future, students will start off with less food on their plates.


5:27 p.m. Jeffords Hall. Last night, the members of the UVM Horticulture Club made kimchi with “radishes, carrots, garlic,” says club president Kaly Gonski ’19. They regularly harvest from their garden bed outside Jeffords Hall, making “dilly beans and pesto with basil,” says Gonski, a Sustainable Landscape Horticulture major. “Club members got to bring it home.” This evening, she’s harvesting carrots and beans — and she’s thinking about a career in medicinal herbs “or growing hops,” she says. “Hops are hot.” Asked about what attracts some 200 students to be part of the club, she says, “who doesn’t love flowers?”


Alison Nihart