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Results for: 'FRCP Recent trials in Progressive MS: what do they tell us and where do we go next?'
Culinary Innovation on the Farm
AUDIO ONLY -Farmers and chefs are part of a long history of innovation -- in technique, production, and taste -- to express culture through cooking and to grow ingredients that perform and delight. All traditions were once innovations. There is a...
Working Session: Exploring Benefits and Challenges of Phenology Monitoring in the Northeast
This was a working session led by Alyssa Rosemartin and Alana Russell as a part of the 2022 FEMC Annual Conference. To learn more about the conference, visit: https://www.uvm.edu/femc/cooperative/conference/2022. Phenology is critical to ecosystem...
Decadal Changes in Forest Adaptability and Vulnerability to Climate, Insects, and Disease
This was presented by Soren Donisvitch as a part of a series of contributed talks from the 2022 FEMC Annual Conference. To learn more about the conference, visit: https://www.uvm.edu/femc/cooperative/conference/2022. United States forests east of ...
OLLI Online Course: Stephen King’s Different Seasons: Four Novellas
Stephen King has described Different Seasons as “a book with stories in it about an offbeat prison break, an old man and a boy locked up in a gruesome relationship based on mutual parasitism, a quartet of country boys on a journey of discovery, ...
Technologies and Processes Group A--Challenge Innovation Project--Composting Ecology and Management--Professor Neher Bay Burnham Francis Cundari Kyle Dorsey
This conversation with Center for Sustainable Agriculture Pasture Program Coordinator Jenn Colby and guests Beth Whiting and Bruce Hennessey of Maple Wind Farm, Greg Georgaklis from Farmers to You and staff from the Vermont Agency of Agriculture, ...
Keeping a Focus on Equity & Access webinar (audio only)
While farmers are shifting methods of sales and distribution, many are also continuing and developing practices that address community food access, broader food system justice goals, and other ways of addressing equity right at the farm level. Pl...
There are four grades of pure maple syrup; Golden Color/Delicate Taste, Amber Color/Rich Taste, Dark Color/Robust Taste and Very Dark Color/Strong Taste. Each grade has a range in color as defined by its light transmittance. Knowing the color of p...
Certified organic maple syrup is produced by many Vermont maple producers and generally commands a higher price in the marketplace. In order to legally market your syrup as "organic" an approved third-party certifier such as Vermont Organic Farmer...