Dig In!

You Can’t Spell “Charcuterie” Without “Cut”

Author Rowan Jacobsen said recently, “Salumi (aka charcuterie or cured meats) [are] the obvious next frontier in Vermont’s food revolution.” And for good reason. Cured meat right now is similar…

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Reflections on the Vermont Food Systems Study Tour

For three weeks this summer, I traveled in a large white van with seven other students, two instructors, and a media fellow, navigating the food system and landscape of Vermont….

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How a Global Field Study Inspired Bestselling Author Kate Beaton

Throughout Kate Beaton’s award-winning career as a webcomic artist, New York Times bestselling author, and now, a children’s book writer, one character of hers has always stood out: the fat…

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