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Events, News & Jobs
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News
Farm to College Convening in Vermont
On a blustery Saint Patty’s Day, over 50 farm to college enthusiasts gathered to discuss how colleges can be leaders in changing the food system. The event was co-sponsored by Farm to Institution New England (FINE), Vermont Technical College, and Sodexo. It drew participants from 8 colleges throughout Vermont, ranging from the University of Vermont, with over 10,000 students to Sterling College with less than 150. The other colleges in attendance at the gathering were Green Mountain College, Marlboro College, College of Saint Joseph, Lyndon State College, Vermont Technical College, and Saint Michael’s College. www.farmtoinstitution.org/1/post/2014/03/farm-to-college-project-hosts-a-convening-in-vermont.html
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State urges swine owners to tighten on-farm disease prevention practices
MONTPELIER -- The Vermont Agency of Agriculture, Food, and Markets (VAAFM) is reporting the first case of Porcine Epidemic Diarrhea virus (PEDv) in the state. The positive diagnosis occurred on a swine operation in Rutland County on March 26th, 2014.
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Winter Manure Spreading Ban Ends on April 1 – But Should You Begin Spreading Manure?
While April 1st signals the end of the Winter Manure Spreading Ban imposed by the Accepted Agricultural Practice Regulations (AAPs), the continued presence of snow pack on farm fields will present a challenge to farmers who wish to start spreading manure as soon as the ban is over. The AAPs require that all agricultural wastes be managed in order to prevent adverse impacts to water quality. That means that while it is legal to spread manure once the Winter Ban is over, manure must still be applied in a way that does not result in runoff of manure to surface water or across property boundaries. Once the snow begins to melt, manure can be carried away to the low points in the landscape.
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Vermont Restaurant Week Entices Epicureans and Fuels the Vermont Foodbank
The Vermont Dept. of Tourism and Marketing and Seven Days, Vermont’s free, independent newsweekly and organizer of Vermont Restaurant Week, are pleased to announce this year’s Vermont Restaurant Week, a simultaneous celebration of the state’s vibrant local food culture and fundraiser for the Vermont Foodbank.
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Seven Days: Eavesdropping at the New England Meat Conference
Seven Days' Corin Hirsch spent the day at the 2014 New England Meat Conference. Read about her experience.
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Meet UVM Catamount Farm Manager Laura Williams
Catamount Education Farm is a new endeavor at the University of Vermont that will give students the opportunity to learn about sustainable farm practices, contribute to the local food system, and help support research needs of the university.
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Deadline for Delegate Applications is March 23 - Join us at Terra Madre!
Calling Future Food System Leaders, Vermont Food Producers, and Family Farmers: Slow Food International is preparing for its bi-annual Terra Madre event and Slow Food Vermont is ready to represent! The next meeting of world food communities, held in Turin, Italy, from October 23-27, 2014 will display the extraordinary diversity of food from around the world and unite small-scale farmers and artisans who follow our principles of good, clean & fair.
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Vermont Cheese Makers Win Big at World Championship Cheese Contest
Cabot Creamery Cooperative, Cellars at Jasper Hill & Grafton Village Cheese Company take top honors at WCC contest.
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UVM Educational Farm Expands Learning Opportunities for Students
Catamount Educational Farm is a new endeavor that will offer an extensive hands-on farm experience for post-traditional, undergraduate, and high school students.
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Vermont Specialty Crop Block Grant Program FY 2014 REQUEST FOR PROPOSALS
The Vermont Agency of Agriculture, Food and Markets (VAAFM) announces the availability of grant funds for the sole purpose of enhancing the competitiveness of Vermont-grown specialty crops.
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64 Teams to Compete in 7th Annual Farm to School Youth Culinary Competition
On Saturday, March 22, over 270 middle and high school students will compete in the state’s seventh annual Junior Iron Chef competition. This year, organizers are taking the program to new heights. In 2008, Vermont Food Education Every Day (a partnership of NOFA-VT, Shelburne Farms, and, at the time, Food Works at Two Rivers Center) and the Burlington School Food Project founded one of the first youth culinary competitions to focus on local food and school meals. Guided by coaches – local chefs, food service directors, and teachers, student teams create original recipes that incorporate at least five local vegetables and follow USDA school meal standards. This year, teams have the added challenge of sourcing all their ingredients themselves. With these rigorous guidelines, youth contestants work through real-life challenges similar to those food service face creating healthy, nutritious meals for schools.
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The Farm at the Vermont Youth Conservation Corps Launches New Gap Year Program!
The Farm at VYCC’s Venture gap experience is a twenty week residential program that runs from June 30 through November 14. Through this immersive, educational farming experience, students will learn to think differently about food systems and deepen their relationship with the food that they eat. They will grow vegetables, raise livestock, mentor youth, lead volunteers, and give away most of the food they grow to families in need. It’s a great opportunity to explore the world of innovative food systems and the beauty of a Vermont growing season. To learn more and apply, visit our website at: www.farmatvycc.org/#!venture/cee5
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