Soil erosion. Soil degradation. The pollution of waterways by sediment and toxic chemicals. Various ecological damages. The elimination of small farms. The destruction of the cultures of husbandry. The ruin of country towns and communities.

As small farms struggle to remain in Vermont and across America, the role of consumers has become even more crucial. Our food dollars and our decisions have impacts far beyond what we can see. These decisions are tied to the survival of family farms and rural communities, and to the health of our soil and waterways. They impact fossil fuel emissions. They impact our health. They can help solve – or further exacerbate – the problems of our time.

We often talk about farms, land, and people: the elements of our food system broken down into tangible parts of producers, consumers, and natural resources. But they aren’t separate – they are all interconnected! We have great power as consumers to support restorative farming practices and to help small family farms and rural communities thrive.  Have you supported your local farmer today?

Wednesday, November 7, 2018
5:30pm – 7:00pm
ArtsRiot, 400 Pine St

Doors open at 5:00pm. Cash bar.

After starting the conversation in November of 2017, we’re back to continue exploring the issue of women in the food industry with an incredible lineup of panelists. Join us for an evening of conversation at ArtsRiot as part of the Dish series by City Market and the Intervale Center.

Women play a crucial role in the food and beverage industry as farmers, chefs, producers, and entrepreneurs. While progress has been made in recognition of that role and the economic and social benefits of gender diversity in the workplace, women still face barriers to entry in many fields within the food system. Join us for a conversation moderated by longtime Vermont food journalist, Melissa Pasanen as we explore the challenges and successes experienced by women in the industry here in our state. We will hear from these leaders in their fields about the trends they see in the industry’s approach to female leadership, how Vermont compares to other areas in the country in terms of gender equity, and how they found “a place at the table” in these typically male-dominated fields.

Meet the Panel:

• Crystal Maderia, Kismet Kitchen
• Annie Myers, Myers Produce
• Corie Pierce, Bread and Butter Farm
• Krista Scruggs, ZAFA Wines

Learn more here!

The Intervale Food Hub, an enterprise of the Intervale Center, works with more than 30 Vermont farms and business to bring you the best local food available. Our local food subscriptions include Vermont vegetables, fruit, eggs, bread, cheese, meat, and many delicious local ingredients. As a member, you’ll also receive recipes and cooking education resources every week, so that you can learn about the ingredients you’re working with, and make simple, delicious meals at home.

Why sign up? The Intervale Food Hub works with Vermont farmers and food makers who use safe, sustainable practices. You’ll feel great knowing your food is good for you, good for Vermont and good for the Earth. Plus, your membership helps support the work of the Intervale Center, a non-profit in Burlington that supports healthy farms, land, and people.

You can pick up each week here at the Intervale Center, at a convenient community location in the greater Burlington area, or opt for Free Home Delivery in Burlington.

If you live in Burlington, use the coupon code FREEDELIVERY when you sign up to cover the $25 sign-up fee for Free Home Delivery!

Check out all Intervale Food Hub subscription options and create a package that’s just right for you at www.intervalefoodhub.com/shop

For inspiration, take a look at our 23 Favorite Fall/Winter recipes atwww.intervalefoodhub.com/blog/fall-winter-recipe-collection

In celebration of the Intervale Center’s 30th anniversary, this is part of a blog series highlighting the unique historical significance of our land and buildings. Many thanks to Britta Tonn, Architectural Historian, for the preparation of these historic reports.

Dairy Barn – The dairy barn currently houses the Center’s community food programs, the Intervale Food Hub and the Gleaning and Food Rescue program. The original dairy barn was constructed c.1890 by the Reynolds family, made of timber frame construction and featuring a heavy slate roof with a metal ventilator. In 2006 it was determined that the barn was in extremely poor condition and it was dismantled. The structure was carefully documented and all salvageable materials – 75 percent of the original structure – were cleaned, retained, and stored on site. A new barn was constructed in 2013. Its timber frame, posts, 18 joists, tie beams and roof supports were repaired and reinstalled on a new concrete foundation, and a standing seam metal roof was installed. This barn is unique in that, although it is essentially a new structure, a majority of its materials was salvaged from the original dairy barn, and it retained many of the original exterior features. In this way, the structure carries on the tradition of farmer resourcefulness and ingenuity in the Intervale: recycling building materials and re-adapting a farm structure to serve a new purpose as the farm evolves over the years.

Read more here!