• Dairy Donations: Finding a Home for Excess Milk
  • Dairy Donations: Finding a Home for Excess Milk

    The Vermont Milk Commission recently released a report of recommendations for advancing supply management in the dairy industry. True supply management is a complicated task that stems from a simple goal: stop creating too much milk. But while we have too much milk in the system overall, we have not enough milk going to some households that want it. Foodbanks on average distribute one gallon of milk per person every year - even though demand is high. How does our "extra" milk get to consumers who want it but can't afford it?  

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Articles tagged with: wine

Local Wineries & Cider Makers Tackle Food Waste with Collaboration

Corey Burdick | November 09, 2018 | Fall '18

Local Wineries & Cider Makers Tackle Food Waste with Collaboration

The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

Winemaking in Barre

Sylvia Fagin | April 04, 2013 | Set the Table

Pulling winefrom barrels into demijohns

I was drinking a glass of wine with a colleague when she told me that she and her husband make wine. In a garage. With friends. I was intrigued. I know plenty of people who brew beer in their bathtub (so to speak) but I’d never met anyone who makes wine at home. When I expressed interest, she invited me to join their next winemaking season. So I put a reminder in my Google calendar and eight months later, voila: “Call Marianne about winemaking” popped up.

Thinking Outside the Bordeaux

Claire Fitts Georges | September 01, 2011 | Issues Archive

Charles Dodge

Folks have been fermenting things for as long as there have been reasons to get drunk. Okay, crop preservation was probably more of a reason for fermentation, but I’m sure that inebriation was an added perk for many early consumers. Before refrigeration was an option, people needed to either dry, ferment, or culture foods to carry them through the lean months. When Vermont was more rural, each farm needed to produce food for their own winter larders, so fermented fruit, honey, and maple drinks were common.

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