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This episode on Brave Little State, the history of Vermont’s whiteness — both racial and cultural — and stories from people of color about what it’s like to live here.
Resources
Welcome to the Afros and Knives podcast, an interview podcast that celebrates the Black women working and leading in food, wine, and hospitality.
Whetstone Magazine debuted in the spring of 2017 with the mission of championing food to expand human empathy. Whetstone works with a team of global creatives representing over a dozen countries. As a minority-owned publisher, we’re proud to say this venture is led by a team of women and people of color. We believe that diversity isn’t just noteworthy, it’s what makes our work so essential. When the gatekeepers are diverse, so too are the stories, its tellers and their experiences. This diversity accelerates our collective knowledge and empathy. Whetstone is unequivocally and gratefully a better publication because of it.
A collection of resources used during the FSNE Racial Equity Challenge. Topics range from Overviews of Race and Racism to Food Systems Specific to Conversations with Children and more.
Stories
Perhaps long ago, in a simpler world, farmers needed only tools, the support of helping hands, a market for their products, and advice from their neighbors to successfully grow vegetables and raise animals. But farmers today need a lot more than that. Complex equipment, well-designed facilities, marketing skills, and a business plan are just some of what’s required for them to be truly “sustainable”: to thrive today in order to exist tomorrow.
The Rutland Area Farm and Food Link's Farm to Workplace farm share delivery program expanded the market for local farm foods beyond the typical localvore consumer. Most participants had never been part of a CSA before and a high percentage rarely go to farmers’ markets.
Two small-scale poultry slaughterhouses—the first of their kind in Vermont—are allowing pastured Vermont chicken to be sold in stores, for the first time in years.
White walls and stainless steel sinks and industrial-sized freezers and workers in smocks may not form our image of “local food.” But if Vermont agriculture and food production are to remain viable, places like the Mad River Food Hub might become increasingly necessary.