Resources & Stories

Resources
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Stories

Resources

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.

FSNE Racial Equity Challenge Resources

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.

In solidarity with the Black Lives Matter movement we have compiled a list of resources amplifying Black chefs and food producers, Black-owned businesses, and organizations helping the food insecure during protests and COVID-19.

"23 Individuals and Organizations Building Stronger Black Communities and Food Systems"

"These 23 organizations and individuals represent a small portion of the efforts underway to fight racism and inequality and to build stronger Black communities and food systems, and I hope you’ll join me in supporting them."

Stories

Vermont Farm Viability Program

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.

RAFFL's Farm to Workplace Program

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.

Pastured Poultry in Aisle 9

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.

Mad River Food Hub

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.