The ability to not only withstand large shocks, but to bounce back from them, is the hallmark of resiliency. But bouncing back does not necessarily mean that everything looks the same as it was before. Among the many things the pandemic forcefully taught us is...
By Christine McGowan, Vermont Forest Industry Network When three friends at Middlebury College couldn’t find the perfect gift for their boss, they decided to make something special. Nathaniel Klein, Jacob Freedman, and Alex Gemme wanted to thank their supervisor at the Middlebury Snow Bowl for helping...
Back in 1991 when Francie Caccavo started Olivia’s Croutons, she was simply a young mother looking for a creative way to work from home and be present for her children, then two and three years old. A self-described foodie who loves to cook, Caccavo noticed that...
When Rebecca and Joe Pimentel moved to Vermont, they envisioned a life of organic farming and raising their family close to the land. “We’ve always been passionate about the food movement and about what we put into our bodies,” said Joe, who began farming commercially...
The Vermont Sustainable Jobs Fund through its Farm to Plate Initiative, and the Vermont Agency of Agriculture, Food and Markets (VAAFM) have released the Vermont Agriculture and Food System Strategic Plan 2021-2030. With over 1,500 Vermonters providing input and helping to shape its content over an...
The Farm to Plate Network, managed by the Vermont Sustainable Jobs Fund (VSJF), just released a new video series to help raise awareness and use of advisory boards among Vermont entrepreneurs. “Advisory boards help entrepreneurs optimize resilience and innovation for themselves and their businesses,” said Jake...
By Christine McGowan, Forest Products Program Director at Vermont Sustainable Jobs Fund Resourceful Vermonters have long looked to the forest for wood heat, building materials, and furniture, but Jim Lovinsky, owner of Sylvacurl in East Hardwick, may be among the first to see an alternative to...
Her business vanished virtually overnight, but with creativity and coaching, Sugarsnap Catering is back stronger than ever and optimistic about 2021. Over a seven-day period that she refers to as “Twilight Zone Week,” Abbey Duke, owner of Sugarsnap Catering in Burlington went from a full schedule...
We Need Your Input to Shape the Future Together By Jake Claro, Farm to Plate Director at the Vermont Sustainable Jobs Fund MONTPELIER, VT – The Farm to Plate Network, managed by the Vermont Sustainable Jobs Fund (VSJF), just launched a public survey that will help develop...
The Rough Cut Issue No. 1, May 2020 By Christine McGowan, Forest Products Program Director at Vermont Sustainable Jobs Fund. Dear Network Friends, I hope this inaugural Vermont Forest Industry Network newsletter finds you healthy and safe. I’ve started to write this many times in the last few weeks,...
By Christine McGowan, Forest Program Director, Vermont Sustainable Jobs Fund As a young entrepreneur, Sam Hooper carefully considers every decision he makes for his business, and every dollar he spends. So when Hooper, who bought the hundred-year-old Vermont Glove last year, was faced with replacing the...
Neither Jared Williams nor Catherine Emil planned to stay in Vermont after graduation, but “felt it was impossible to leave...
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