696 Pine Street
Burlington, VT 05401
I am new to Burlington and I'm looking to kick-start my career in food justice and ecoagricultural advocacy. I studied Social Thought & Political Economy at the University of Massachusetts, Amherst with minor in Political Science. I also graduated from the Green String Institute, a three-month training program in natural process agriculture in central California which grows food for Alice Waters' Chez Panisse restaurant in Berklee. My dad is Peter Hirst of New England Biochar, a leading innovator in biochar production systems and a company for which I have worked with seasonally since 2009. Most recently I have been WWOOFing at Hethsoll Icelandics, a small sheep dairy farm in Richmond VT. I am currently looking for administrative, organizing, networking, or otherwise community-related work expanding the positive ecological and social developments which have been occurring in Vermont's food system over the years.
Retail Food Outlets
- Restaurant / café
- Goal 1: Consumption of Vermont-produced food by Vermonters and regional consumers will measurably increase.
- Goal 2: Consumers in institutional settings (e.g., K-12 schools, colleges, state agency cafeterias, hospitals, prisons) will consume more locally produced food.
- Goal 13: Local food will be available at all Vermont market outlets and increasingly available at regional, national, and international market outlets.
- Goal 15: All Vermonters will have access to fresh, nutritionally balanced food that they can afford.