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Results for: 'Food Resilience'
Interview with Don Holly, Director of Technical Services at Rhino Foods in South Burlington, VT
Interview with Don Holly, Director of Technical Services at Rhino Foods in South Burlington, VT
Adam and Bushell, SQF practitioner at NPC Processing, Shelburne, VT
Adam and Bushell, SQF practitioner at NPC Processing, Shelburne, VT
Cyndi Harron, owner of Simpson & Vail, Inc., Brookfield, CT
Cyndi Harron, owner of Simpson & Vail, Inc., Brookfield, CT
Food Insecurity in the COVID-19 Era
Analysis of Vermonters' perceptions surrounding food security during COVID-19 as measured by a survey distributed by VT United Way agencies in October 2020.
​Creating Virtual Farm and Food Experiences
​​Whether it's farm tours or private tastings, we are all figuring out new ways to connect digitally with customers and colleagues. During this period of limited travel, farm and food businesses around the world are experimenting with innovati...
Types of Contamination and Major Factors Leading to Food Borne Illness
This video addresses types of contamination (Chemical, Physical, Biological) as well as major factors related to food borne illnesses.
Chapter 2 Introduction to Contamination and How Food Becomes Contaminated
Introduction to biological, chemical and physical contamination. Includes examples of how each can occur. Ends with discussion of symptoms associated with food borne illness.
Agritourism and Racial Justice in the US
This gathering is focused on the role of agritourism within the racial justice movement in the United States. Panelists from both urban and rural perspectives will discuss the potential for farm-based education and sales of local products to serve...