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Results for: 'Food Resilience'
Introduction to the course, identifying what a food borne outbreak requires as well as identifying negatives associated with food borne illness linked to a restaurant
Addressing food insecurity among Winooski New American communities and ways to help the Winooski Food Shelf improve its services to meet these communities' needs
Building a Regional Taste, Trade and Identity: International Case Study on Cider
This panel draws upon the Glynwood Center for Food and Farming's experience enlivening a historic apple region, the Hudson Valley of New York, incubating a state-wide trade association for the (hard) cider industry, and developing an international...
Innovative Ways to Sell Agricultural Products Direct to Consumers
The evolving pandemic has brought to light the importance of promoting agri-food products in local markets, purchasing locally sourced supplies, and selling direct to consumers. Join French-speaking partners (southern Quebec, Eastern Ontario and t...
July 15 (Video #17) Enhanced Spore Cycle and Spore Former Food Spoilage
spore cycle enhanced and food spoilage from spore formers
Interview of Peter Cooper-Ellis, owner of Hidden Springs Maple
Interview of Peter Cooper-Ellis, owner of Hidden Springs Maple
Interview of Roger Brown, owner of Slopeside Syrup in Williston, VT.
Interview of Roger Brown, owner of Slopeside Syrup in Williston, VT.
Interview with Mark Bove, owner of Bove Brothers, Milton, VT
Interview with Mark Bove, owner of Bove Brothers, Milton, VT