Women in the Food Industry 2.0 – Nov. 7

In his recent NYTimes op-ed, Wendell Berry talks about the real problems of agriculture that are not being addressed by the current Farm Bill. They are also the real problems of our society and real problems here in Vermont:

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?

The Dish: Women in the Industry 2.0

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:

Learn more here!

How Can I Get More Involved?

We know you care about local food, climate change, water quality, sustainability, and food access! Want to bring your involvement in your community to the next level? Here are some fun ways for you to get more involved with the Intervale Center!

  • Volunteer and stay tuned for more opportunities working with different programs! In March, you could help us propagate new trees and shrubs in our warm greenhouse. In July, you can volunteer at Summervale or harvest vegetables with our Gleaning & Food Rescue program. Make sure you’re on our volunteer listserv (sign up here) to learn about opportunities as they come available, and you can always check Wildfire to see what’s coming up. If you have a group of coworkers, friends or family that want to volunteer together, contact us and we’ll set up a fun volunteer experience for you.
  • Support our programs! Many community members like you lend a hand by becoming monthly supporters. A recurring donation of just $5 per month allows us to plant 30 new native trees or shrubs, provide 60 pounds of fresh vegetables to a low-income household, or maintain Intervale trails and land for hundreds of visitors to enjoy. Your support can really make a difference.
  •  Come to our events – check out our calendar for upcoming community events, panel discussions, nature walks, parties and more.
  • Enjoy a free tour of the Intervale Center (the 4th Friday of every month from April – October at 10 AM) to learn more about our impact on farms, land and communities in Vermont. RSVP to Carolyn@intervale.org

Click here for more ideas!

Sign up for the Intervale Food Hub Fall/Winter Season by October 26th!

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

Celebrating Intervale History: Barns of the Intervale

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!