Newsfeed

Florida’s citrus industry is grappling with the most serious threat in its history: a bacterial disease with no cure that has infected all 32 of the state’s citrus-growing counties.

The American food revolution has come to cities like Toledo, Cleveland, Akron and Pittsburgh.

Gov. Peter Shumlin, Agriculture Secretary Chuck Ross, Forest, Parks and Recreation Commissioner Michael Snyder and the Working Lands Enterprise Board today announced the first round of grant recipients from the “Enterprise Investment Area” of the Working Lands Enterprise Fund, with almost $220,000 awarded to 20 grantees representing sectors across agriculture, forestry and forest products.

"Undocumented immigrants in Vermont won the right to drive on Tuesday, after a charged House vote ended a vigorous political push by migrant farmers and their advocates which lasted two years."

"The Windy City is about to roll out a new local food label designed to support the city’s burgeoning urban farming movement. “Chicago Grown” will soon appear on signs around the city and on stickers on fruit, veggies, herbs, and honey, and eventually on processed items in which they’re included, such as salsa, jams, and even kombucha."

VLT seeks a buyer for a farm in Dummerston, Vermont, priced at $375,000.

The Working Lands Enterprise Board announced the first round of grant recipients from the “Enterprise Investment Area” of the Working Lands Enterprise Fund.

"On Saturday, LaPlatte River Angus Farm owner Jim Kleptz will travel to the Champlain Valley Exposition in Essex Junction to attend a cattle auction. For Kleptz, the semiannual event is the best place to secure the volume of steers he needs to meet the growing demand in Vermont for local beef.

Most of those cattle, which are between six months and a year and a half old, hail from Vermont farms. But others are coming from New York or New Hampshire and will be fattened up — aka “finished” — in Vermont before being slaughtered and sold as “local” meat."

Fletcher Allen Health Care’s food service program has won two awards, one for sustainable food procurement and the other honoring the executive chef.

This candid interview gets at the deep thinking behind the best brewery in the world.