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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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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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Understanding Agroecology

This piece is co-authored by Tony VanWinkle, Director of the Rian Fried Center for Sustainable Agriculture & Food Systems, Faculty in Sustainable Food Systems and Nicole Civita, Vice President of…

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