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Results for: 'Food Resilience'
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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
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Addressing food insecurity among Winooski New American communities and ways to help the Winooski Food Shelf improve its services to meet these communities' needs
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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...
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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...
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July 15 (Video #17) Enhanced Spore Cycle and Spore Former Food Spoilage
spore cycle enhanced and food spoilage from spore formers
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Interview of Peter Cooper-Ellis, owner of Hidden Springs Maple
Interview of Peter Cooper-Ellis, owner of Hidden Springs Maple
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Interview of Roger Brown, owner of Slopeside Syrup in Williston, VT.
Interview of Roger Brown, owner of Slopeside Syrup in Williston, VT.
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Interview with Mark Bove, owner of Bove Brothers, Milton, VT
Interview with Mark Bove, owner of Bove Brothers, Milton, VT