The Vermont Cynic

Once the grading process is complete, the syrup is contained in these glass jars at 190° F and immediately sealed to prevent contamination of the syrup.

A Saturday morning sugarhouse tour: a small VT farm comes to a season’s close

Lilly Page, Features Staff Writer March 31, 2021

“I see you! Come on up to the sugar barn,” Donald Schroeder said over the phone on a warm but brisk Saturday morning at Poor Farm Sugar Works in Colchester, VT.  The farm is an incredible sight....

Charlotte talks Intervale

Charlotte Fisher September 14, 2016

It’s a weekday evening and you've arrived home after a full day of classes. You almost fell asleep in your 8:30 a.m. class, you were dying of hunger during your 11:40 p.m., and you were planning your...

Food Systems Initiative gets renewed

Food Systems Initiative gets renewed

April 20, 2016

The UVM Food Systems Initiative is getting revamped after six years. The initiative began in 2010 as a five-year transdisciplinary research initiative and UVM was one of the first universities in...

(Left) Junior Shiona Heidrich-Klein and sophomore Kiki Kane-Ow-
ens cook in the Slade community at Trinity Cottages April 4. RYAN THORNTON/The Vermont Cynic

Slade still working to keep local food

Hannah Carpino April 7, 2016

In response to mounting outcry from Slade residents, ResLife proposed a compromise that would no longer mean the end of Slade as an independent community. Instead of absorbing Slade into the GreenHouse...

Company focuses on buying local

Company focuses on buying local

November 11, 2014

MARISA ROSENTHAL The Vermont CynicDavid White, owner of Localvore, discusses his plans and goals for the local company, in his office Nov. 3. Localvore supports local merchants by providing discounts and...

Load More Stories
Activate Search
The University of Vermont's Independent Voice Since 1883