Podcasts about vermont institute

Betsy Vereckey is the author of the newly published memoir "Moving to My Dog's Hometown," which is a Kirkus-recommended pick and a finalist for Publisher's Weekly BookLife Prize. She started her writing career as a journalist for the Associated Press in Athens, Greece, and later worked for the AP in Louisville, Kentucky and in New York City. Her personal essays have appeared in "The New York Times'" Modern Love column, "The Boston Globe," "Food & Wine" magazine, and "New York Magazine." She volunteers at the Vermont Institute for Natural Science with injured birds, gives astrology readings and lives in a really old Vermont farmhouse with her husband and three crazy terriers. Instagram: https://www.instagram.com/betsyvereckey/Substack: https://substack.com/@elizabetsyWebpage: https://betsyvereckey.comConnect and tag me at:https://www.instagram.com/realangelabradford/You can subscribe to my YouTube Channel herehttps://www.youtube.com/channel/UCDU9L55higX03TQgq1IT_qQFeel free to leave a review on all major platforms to help get the word out and change more lives!

This is a Vintage episode from 2007Why This Episode MattersThough this is a vintage episode, many of the producers and traditions discussed here remain part of the American artisan cheese conversation today.American artisan cheese was growing fast, and this conversation captures the moment when local cheese in the U.S. stopped being a curiosity and became a movement.Jeff Roberts explains how better-informed consumers helped create demand for small producers, regional specialties, and more thoughtful food buying.The episode highlights New Jersey makers proving that great American cheese is not limited to Vermont or California.This conversation connects flavor, farming, craftsmanship, and local economies in a way that still feels highly relevant.Anyone interested in cheese, local food, food culture, or where American food got more interesting will find plenty here.The BanterMark Pascal and Francis Schott open with a run through food trivia from Gourmet magazine, including America's limited eaters, the national devotion to ketchup, and the little problem of people eating more “low-fat” junk because the label told them to feel virtuous.The ConversationJeff Roberts joins the show to discuss The Atlas of American Artisan Cheese and the dramatic expansion of American cheese makers over the previous decade. He explains how consumer taste changed the market and why artisan cheese matters not only for flavor, but for farming, community, and regional identity.The conversation moves through Vermont, Cabot, and the broader American cheese landscape before landing in New Jersey, where Roberts praises producers and fresh mozzarella traditions that most people would never think to place in a national cheese conversation. The episode also explores early goat-cheese pioneers, the stories behind small producers, and the idea that every food choice has consequences far beyond the table.Timestamps00:00 – Food trivia, ketchup loyalty, and the “low-fat” trap06:00 – Jeff Roberts on the boom in American artisan cheese09:00 – How consumers changed the cheese market13:00 – New Jersey cheese makers, Fiore's, Vito's, Bobolink, and Valley Shepherd20:00 – Why artisan cheese is really a story about people and place23:00 – Douglas Newbold and the early days of American goat cheese28:00 – Seasonal cheese, pungent cheddar, and tasting with courageBioJeff Roberts is the author of The Atlas of American Artisan Cheese. He helped establish the Vermont Institute for Artisan Cheese at the University of Vermont, served as national director of Slow Food USA, and co-chaired Artisan Cheeses of America.InfoThe Atlas of American Artisan Cheese by Jeffrey P. RobertsBobolink Dairy and Bakehouse www.cowsoutside.comValley Shepherd Creamery valleyshepherd.comSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Why do birds fly? How do raptors soar? Why do some birds fly in the shape of a V? Why can't some birds, like penguins, emus and ostriches fly? Why do hummingbirds fly so fast? We answer all of your questions about birds and flight with help from Anna Morris of the Vermont Institute of Natural Science and Bridget Butler, the Bird Diva. And we get a preview of our new education series But Why: Adventures! Northeast Nature. Educators: learn more about But Why: Adventures! Northeast Nature and sign up for free access to the series! Download our learning guides: Video |  PDF | Transcript

The Vermont Institute of Natural Science (VINS) is a nonprofit, environmental education, research, and avian rehabilitation organization in Quechee, Vermont. In this episode Stefan speaks with VINS Director Charles Rattigan, as well as other staff about the history of VINS, its mission, and the new Forest Canopy Walk exhibit opening Fall 2019. [Originally released October 8 2019, Ep 10]

Terence Youk began work in film and television production in1986, first as a composer and later writing, producing, directing, and editing independent documentaries, crafting promotional media and producing news spots for a variety of broadcast clients. Under the auspices of the production company, Brook Hollow Productions, Inc., he has collaborated with carefully selected creative and technical associates according to the unique requirements of each production.His programs for broadcast have aired on PBS, A&E, the Wisdom Channel as well as independent distributors of educational and presentation films crafted for nonprofit institutions, including: Thich Nhat Hanh & Plum Village, National Hospice Foundation, Institute of East-West Medicine and many others. He also has served as a freelance producer for several new gathering entities, including CNN, NBC, MSNBC, and ABC news.EXPERIENCEProducer, production & editor credits include National Geographic (Most Mad Seas), A&E (Most Mad Seas), Wisdom Channel (Thich Nhat Hanh: Roots of Peace)( now defunct), PBS National (Body & Soul), CT Public television (Backyard Bird Watcher), Outdoor Life Channel (Fly Fishing in the East). News Gathering: CNN, NBC News, MSNBC, ABC news. Promotional media content: National Hospice Foundation, NHPCO, VNA of Vermont, NH VNA & Vermont Institute of Natural Science.Award-winning independently produced films include: Thich Nhat Hanh: Roots of Peace, Numen: The Nature of Plants and Pioneers of Hospice & the Birth of Modern Hospice and The Next Dali Lama? (Director Mickey Lemle) released in 2017 (served as assistant editor).You can find more of Terence Youk's work on his website HERE.

Today, the Safari heads back to Queeche, VT, to the Vermont Institute of Natural Sciences, better know as VINS! You first heard of this facility (and today's two guests) on episode 17 of the podcast, and now Grae O'Toole and Anna Morris are back to update us on all the new stuff happening at VINS, talk about raptor rehab and bird conservation, share thoughts on life, and, at the end, walk us through the rehab hospital and introduce us to some of the birds currently found there! EPISODE LINKS: www.vinsweb.org @vinsraptors on social media ROSSIFARI LINKS: www.rossifari.com patreon.com/rossifari to support the pod @rossifari on Insta, Facebook, and Twitter @rossifaripod on TikTok 

Today, the Safari heads up to Queeche, VT, to the Vermont Institute of Natural Sciences, better known as VINS! VINS is an awesome raptor rehab center that does amazing educational work as well! In this interview, I talk to two people who work at the center, Grae O'Toole and Anna Morris. You'll also get to hear from a few of the birds at the center, one of whom is quite chatty! You can check out VINS at www.vinsweb.org and on Instagram @vinsraptors. Also, don't forget to support the podcast at www.patreon.com/rossifari, check out merch at rossifari.redbubble.com, and hit me up on the socials @rossifari.

The Vermont Institute of Natural Science (VINS) is a nonprofit, environmental education, research, and avian rehabilitation organization in Quechee, Vermont. In this episode Stefan speaks with VINS Director Charles Rattigan, as well as other staff about the history of VINS, its mission, and the new Forest Canopy Walk exhibit opening Fall 2019.

My guest this week is psychologist Dr. Polly Young-Eisendrath. We talked about the big ideas from her recent book, Love Between Equals: Relationship as a Spiritual Path. Polly presents an inspiring view of committed relationships—not at all an idealized view, as she acknowledges the challenges in sharing life with another person. But she’s clear about the possibilities that await us in truly relating to someone over time. Her ideas might change how you think about and how you experience your own relationships. Topics we explored included: Dialogue therapy for couples (which Polly developed) The mixed blessing of evolving romantic relationships in the 21st century Our desire to be seen, heard, and felt by a partner The expectation that partners will fill many roles How loving relationships can help us to grow as human beings How our own thoughts and feelings bias our perceptions of our partner The value of allowing a “mindful gap” between partners The inevitable idealization and merger of partners when first falling in love Projective identification, in which we evoke predictable responses from our partners How unconscious communication affects relationships Freud’s concept of a “repetition compulsion” The value of mindful presence in couple communication The importance of checking to see if you’ve heard your partner accurately The effect of true curiosity in couple communication How sex changes a relationship What many people fear about true love The terror of being seen and known by another Here are links to Polly's books (a percentage of each sale made through these links will be used to support the podcast, at no additional cost to you): Love Between Equals: Relationship as a Spiritual Path The Self-Esteem Trap: Raising Confident and Compassionate Kids in an Age of Self-Importance The Present Heart: A Memoir of Love, Loss, and Discovery The Resilient Spirit: Transforming Suffering Into Insight And Renewal Click here for the Enemies: War to Wisdom podcast.  Polly Young-Eisendrath, PhD, is a Jungian analyst, psychologist, teacher and author. She is Clinical Associate Professor of Psychiatry at the University of Vermont and in private practice in central Vermont. Polly is the originator of Dialogue Therapy, which is designed to help couples and others (for example, parents and grown children) transform chronic conflict into greater closeness and development. Dialogue Therapy has been expanded, in recent years, to include methods of Mindfulness, alongside its unique combination of Object Relations and Psychodrama. In January 2019, Shambhala/Random House published Polly’s new book, Love Between Equals: Relationship as a Spiritual Path, which offers her vision of personal love as a spiritual path and draws on her experience of 30 years as a Dialogue Therapist and Jungian psychoanalyst. Polly’s clinical practice and teaching have focused on individual psychotherapy and analysis, as well as Dialogue Therapy. She is past president of the Vermont Association for Psychoanalytic Studies and a founding member of the Vermont Institute for the Psychotherapies. She is also a Mindfulness teacher and has been a practitioner of Buddhism since 1971. Polly is the author or editor of eighteen books, ranging from parenting, adult development, intimate and parental love, Buddhist theory, Jungian psychology to women’s development, couple therapy, couple development, and various paths to awakening/enlightenment from meditation to personal love. These books have been translated into more than twenty languages. In the fall of 2018, Polly began the podcast ENEMIES: From War to Wisdom with co-host Eleanor Johnson. You can find Polly online at her website.

On this week’s episode of Cutting the Curd, host Greg Blais talks with Mansi Jasani – founder of the Cheese Collective in India. Mansi – an alumni of Murray’s Cheese Cave internship in New York and the Vermont Institute for Artisan Cheese (VIAC) – brings her expertise to cheese lovers in Mumbai as a cheesemaker and educator. Learn about the artisan cheese movement in Mumbai, and why Indian cheese is so much more than paneer and ghee. This program was brought to you by Academie Opus Caseus.

James Gustave Speth joined the faculty of the Vermont Law School as Professor of Law in 2010. He serves also as Distinguished Senior Fellow at Demos and Associate Fellow at the Tellus Institute. In 2009 he completed his decade-long tenure as Dean, Yale School of Forestry and Environmental Studies. From 1993 to 1999, Gus Speth was Administrator of the United Nations Development Programme and chair of the UN Development Group. Prior to his service at the UN, he was founder and president of the World Resources Institute; professor of law at Georgetown University; chairman of the U.S. Council on Environmental Quality (Carter Administration); and senior attorney and cofounder, Natural Resources Defense Council. Throughout his career, Speth has provided leadership and entrepreneurial initiatives to many task forces and committees whose roles have been to combat environmental degradation and promote sustainable development, including the President’s Task Force on Global Resources and Environment; the Western Hemisphere Dialogue on Environment and Development; and the National Commission on the Environment. Among his awards are the National Wildlife Federation’s Resources Defense Award, the Natural Resources Council of America’s Barbara Swain Award of Honor, a 1997 Special Recognition Award from the Society for International Development, Lifetime Achievement Awards from the Environmental Law Institute and the League of Conservation Voters, and the Blue Planet Prize. He holds honorary degrees from Clark University, the College of the Atlantic, the Vermont Law School, Middlebury College, the University of South Carolina, Green Mountain College, the University of Massachusetts, and Unity College. He is the author, co-author or editor of seven books including the award-winning The Bridge at the Edge of the World: Capitalism, the Environment, and Crossing from Crisis to Sustainability and Red Sky at Morning: America and the Crisis of the Global Environment. His latest book is America the Possible: Manifesto for a New Economy, published by Yale Press in September 2012. Speth currently serves on the boards of the New Economy Coalition, Center for a New American Dream, Climate Reality Project, and the Institute for Sustainable Communities. He is an honorary director of the World Resources Institute and the Natural Resources Defense Council and is an advisory board member or associate for the Democracy Collaborative, United Republic, 350.org, EcoAmerica, Labor Network for Sustainability, New Economy Working Group, SC Coastal Conservation League, Environmental Law Institute, Vermont Natural Resources Council, Southern Environmental Law Center, Heinz Center, Free Speech for People, and Vermont Institute for Natural Science. He graduated summa cum laude from Yale University in 1964 with a BA in Political Science, and subsequently earned an M.Litt. in Economics from Oxford University in 1966 as a Rhodes Scholar and his JD from the Yale Law School in 1969. After law school, he served as law clerk to Supreme Court Justice Hugo L. Black.

For the third installment of our dissection of the humble cheeseburger, A Thought for Food considers a Paleolithic super food that's still popular worldwide cheese. This episode features a visit to Freund's Farm as well as conversations with Dr. Michael McBurney of DSM Nutritional Products and Dr. Paul Kindstedt, of the University of Vermont and the Vermont Institute for Artisan Cheese. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this week’s episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market.

This week on Cutting the Curd Anne continues her State of Cheese series with New Hampshire. Doug Erb of Landaff creamery calls in to talk about his career in the cheese business. Tune in to hear how Doug is working with Jasper Hill Creamery to get his product distributed, and about Doug’s work with the Vermont Institute of Artisan Cheese. This episode was sponsored by Edwards of Surry Virginia.

Fine cheeses are like fine wines. Producing and aging them properly is both an art and a science. From cave-aging to the use of raw milk, watch Dr. Catherine Donnelley, Co-director of the Vermont Institute for Artisan Cheeses, describe the microbial world of cheese. Listeria and Salmonella are just a couple of the pathogens that pose a risk to cheese consumers. In this episode of MicrobeWorld Video, Dr. Donnelly explains how these risks are mitigated through strict processing guidelines, why these safeguards make cheese one of the safest commodities today, and how beneficial organisms contribute to the cheese making process. In addition, Erica Sanford from Cowgirl Creamery with the help of Carolyn Wentz from Everona Dairy walk us through the steps of artisan cheese production. For more information about cheese making and cheese safety please visit the Vermont Institute for Artisan Cheeses. If you would like to try some of the cheeses featured in this episode order them online from www.cowgirlcreamery.com and www.everonadairy.com. Bon AppÃtit!

Fine cheeses are like fine wines. Producing and aging them properly is both an art and a science. From cave-aging to the use of raw milk, watch Dr. Catherine Donnelley, Co-director of the Vermont Institute for Artisan Cheeses, describe the microbial world of cheese. Listeria and Salmonella are just a couple of the pathogens that pose a risk to cheese consumers. In this episode of MicrobeWorld Video, Dr. Donnelly explains how these risks are mitigated through strict processing guidelines, why these safeguards make cheese one of the safest commodities today, and how beneficial organisms contribute to the cheese making process. In addition, Erica Sanford from Cowgirl Creamery with the help of Carolyn Wentz from Everona Dairy walk us through the steps of artisan cheese production. For more information about cheese making and cheese safety please visit the Vermont Institute for Artisan Cheeses. If you would like to try some of the cheeses featured in this episode order them online from www.cowgirlcreamery.com and www.everonadairy.com. Bon AppÃtit!

Fine cheeses are like fine wines. Producing and aging them properly is both an art and a science. From cave-aging to the use of raw milk, watch Dr. Catherine Donnelley, Co-director of the Vermont Institute for Artisan Cheeses, describe the microbial world of cheese. Listeria and Salmonella are just a couple of the pathogens that pose a risk to cheese consumers. In this episode of MicrobeWorld Video, Dr. Donnelly explains how these risks are mitigated through strict processing guidelines, why these safeguards make cheese one of the safest commodities today, and how beneficial organisms contribute to the cheese making process. In addition, Erica Sanford from Cowgirl Creamery with the help of Carolyn Wentz from Everona Dairy walk us through the steps of artisan cheese production. For more information about cheese making and cheese safety please visit the Vermont Institute for Artisan Cheeses. If you would like to try some of the cheeses featured in this episode order them online from www.cowgirlcreamery.com and www.everonadairy.com. Bon AppÃtit!