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Events, News & Jobs
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News
Great opportunity for Vermont producers to market products in a highly trafficked Boston location
Boston Public Market to reopen and the call for vendors is on...Vermont Producers encouraged to apply!
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Calling Future Food System Leaders, Vermont Food Producers, and Family Farmers – Deadline March 23
Slow Food International is preparing for its bi-annual Terra Madre event and Slow Food Vermont is ready to represent!
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Vermont Maple Season Serves Up Events, Packages and Pure Maple Indulgence
Vermont’s maple season is a feast for the senses: Taste the delicate flavor of pure Vermont maple syrup, smell wood-fired maple steam as it wafts through the air; listen to the snow crunch underfoot as you approach a sugarbush and witness Vermont’s definitive springtime tradition.
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State Leadership Reacts to Preliminary Ag Census Data: New Numbers Paint Positive Picture of Vermont Agriculture
The U.S. Department of Agriculture (USDA) National Agriculture Statistic Service (NASS) released preliminary findings from the 2012 census. Conducted every five years, the ag census provides the most comprehensive data available about agriculture in Vermont and across the nation (see attached .pdf for the NASS report).
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Vermont College Students with Dairy Career Goals Eligible for VDIA Scholarships
The Vermont Dairy Industry Association (VDIA) proudly announces the availability of the 2014-2015 Memorial Scholarship. Applicants must be enrolling in any year at an accredited college or university and seeking a degree in dairy business, dairy science, or a related field. Only Vermont residents are eligible. Past recipients may re-apply each year they remain eligible.
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EPA Proposes New Safety Measures to Protect Farm Workers from Pesticide Exposure
Today, the U.S. Environmental Protection Agency (EPA) announced proposed revisions to the Worker Protection Standard in order to protect the nation’s two million farm workers and their families from pesticide exposure.
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Lot Tracking software selected for Vermont value-added food businesses
Waitsfield, Vermont - February 19, 2014 -- The Mad River Food Hub today announced that they have selected the DEAR Inventory application to provide every small-scale food processor in Vermont with an affordable, easy to implement, and easy to use lot tracking system, especially food businesses using food hub facilities, in order to meet FDA, USDA, and market-enforced food traceability requirements.
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Sterling College Announces Second Cheese Course
Sterling College announced that it will be holding a second session of its popular Artisan Cheesemaking Course, held in partnership with the Cellars at Jasper Hill. The class will be held from May 27-June 6, 2014.
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Charcuterie Course To Be Held at Sterling College
Over two weeks, students will learn the practical and scientific knowledge involved in creating small-scale artisan meat products. Students will learn the processes for butchering, processing, fermenting, curing and dry-aging multiple animal types. The class will be held from June 23-July 3, 2014.
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New Writing Workshop Announced at Sterling College
—John Elder, Ginger Strand, Rowan Jacobsen, and Clare Walker Leslie Are Faculty for Summer Course— CRAFTSBURY COMMON, VERMONT— Sterling College is proud to announce that that it will host a new, two-week writing workshop this summer, with several noteworthy writers and artists as part of its visiting faculty. This workshop, “Writing in Place: Nature, Food, and Culture,” is an immersive writing course for students interested in humanities, food systems, and environmental writing. The course will empower students to explore connections between place, culture, and themselves in their writing. The class will be held from June 9-20, 2014.
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Sandor Katz to Teach at Sterling College
Bestselling Author and Fermentation Expert Will Teach Two-Week Course in Summer 2014 CRAFTSBURY COMMON, VERMONT— Sterling College is proud to announce that Sandor Katz—fermentation expert, New York Times bestselling author, and James Beard award winner—will be a visiting faculty member this summer. Katz will be teaching the two-week course “Fermentation with Sandor Katz.” Students will work one-on-one with Katz to create small-scale, artisan fermented foods. The class will be held on July 7-18, 2014. The class is open to the public, as well as to Sterling College students. The class is part of the college’s recently launched continuing education program: two- and four-week courses that offer learning opportunities that complement Sterling College’s majors in Ecology, Environmental Humanities, Outdoor Education, and Sustainable Agriculture & Food Systems. The inaugural continuing education course was the recently completed Artisan Cheese Institute, offered in partnership with the Cellars at Jasper Hill.
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Inn at Weathersfield Announces New Executive Chef Jean-Luc Matécat
The Inn at Weathersfield in Perkinsville, VT, noted as one of the top 10 culinary inns by Bon Appetit magazine, is pleased to announce the appointment of Jean-Luc Matécat as executive chef. Chef Jean-Luc's responsibilities include creating and overseeing the culinary experience for both inn and dinner guests, teaching classes at the inn's non-professional classroom studio, The Hidden Kitchen, and managing the inn's organic vegetable and herb garden.
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