After several years of experience on production vegetable farms in the Boston area, I moved to VT to complete a year long Education Residency at Shelburne Farms. In this role I taught farm and forest based school programs and summer camps. In February 2015 I was hired by Basin Harbor Club to start and manage a small vegetable farm on their property to supply produce to their on-site restaurants.
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.