Burlington City Arts

OCTOBER 9, 2014

Of Land and Local Speaker Series Examines Local Food Systems and Food Culture in Vermont


Of Land and Local Speaker Series Examines Local Food Systems and Food Culture in Vermont

Burlington, VT:  (October 9, 2014) Burlington City Arts is pleased to announce a speaker series associated with the second annual state-wide contemporary exhibition Of Land and Local 2014. The series will take place at Shelburne Farms on October 24th and 25th and at The BCA Center in Burlington on November 6th. The series will feature several speakers prominent in the Vermont food system and will explore food systems, ecology, food traditions and much more. More information about the series and exhibition can be found at Food for speaker series provided by Shelburne Farms, Cellars at Jasper Hill, Vermont Creamery, Juniper, Ray’s Seafood and Burlington School Food Project.


Local in a Global Food System: Friday, October 24th, 5:30 to 7:30pm

Vermont is known world-wide for our strong local food system, yet historically and even today we rely on outside markets to feed our small population and sustain our food businesses. So what does local really mean to our food producers of yesterday and today and what are their strategies for accessing both local and global markets to ensure the success of their companies? 
Roger Allbee, Former VT Secretary of Agriculture and current CEO Grace Cottage
Growing up on a small hillside farm in Southern Vermont, agriculture became Roger’s lifelong passion. Since those early days he has worked in many areas of agriculture including policy, issues, trade, development, value added, credit, local and regional foods, and history. As the former Vermont Secretary of Agriculture he supported the early development of Farm to School, the artisan cheese industry and defined value added and terroir as crucial components to competing in a global food market. Roger shares his passion for the history of Vermont agriculture on his blog

Mateo Kehler, Cellars at Jasper Hill 

In partnership with his brother Andy, Mateo started Jasper Hill Farm in 2003 where they produce a wide range of cheeses with milk from their herd of 45 Ayrshire cows. In 
2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot 
underground cheese ripening facility, to lower the barriers to entry for new cheese makers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont’s Northeast Kingdom working, and delivering deliciousness is a principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola. 

Jack Lazor, Butterworks Farm

Along with his wife Anne, Jack is the Co-owner of Butterworks Farm in Westfield, VT. Among their many accomplishments, they are the cofounders of the Northern Grain Grower's Association and Jack recently published The Organic Grain Grower through Chelsea Green. Growing organic grains and milking cows in the mountains of Vermont's Northeast Kingdom since 1975, Jack and Anne are known as pioneers in organic farming and have been the recipients of many agricultural awards. Along with grain, Butterworks Farm also produces organic Jersey milk yogurt, buttermilk, sweet Jersey cream and, cheddar cheese.

Sean Buchanan, Black River Produce

Recently named the President of Black River Produce, Sean has a varied history in Vermont's food scene. As Business Development Manager at Black River, Buchanan spearheaded such projects as the launch of Black River Meats, a line of regionally-sourced natural meats as well as a campaign to develop larger market channels for Vermont food producers. Prior to joining Black River, he served in numerous positions that put him on the front line of food market trends and complex project management including Executive Chef at Stowe Mountain Lodge, Writer and Producer of Vermont Public Television’s “Feast in the Making,” Treasurer of the Vermont Meat and Poultry Processors Association and member of the New England Beef to Institution Task Force.

Taste of the Lake Reception: Saturday, October 25th, 4:30 to 6:30pm

Local fish on Vermont restaurant menus is not something we see every day but Lake Champlain International and Vermont Fresh Network are hoping to change that. Come hear about the work this partnership is doing to promote the bounty of our lake and enjoy local fish prepared by Chef David Hugo of the Inn at Shelburne Farms and Chef Doug Paine of Juniper at Hotel Vermont.
James Ehlers, Lake Champlain International 
Lake Champlain International is a waters and fisheries conservation organization based out of Colchester, VT.  As the Executive Director, Ehlers serves on numerous water-related committees on the local, state, and national levels and speaks as often as people will listen on why a swimmable, drinkable, fishable Lake Champlain is the only acceptable option.

Meghan Sheridan, Vermont Fresh Network

As the executive director of the Vermont Fresh Network, Meghan strives to increase the collective understanding and appreciation for Vermont grown, raised and produced foods by linking Vermont's culinary professionals with Vermont's agricultural professionals. She has worked for VFN since 2003. Meghan has a diverse agricultural background, with extensive experience in direct marketing. Her B.S. is in Animal Science from Cornell University. She has a M.S. in Community Development and Applied Economics from the University of Vermont. Meghan also serves on the Vermont Sustainable Agriculture Council. 

Doug Paine, Juniper at Hotel Vermont

Growing up in the Northeast Kingdom of Vermont, Doug forged great relationships with many farmers and food producers and is committed to serving only the best ingredients in true Vermont Style. As the Executive Chef for Juniper at Hotel Vermont and Bleu Northeast Seafood. He is helping to create a fresh and vibrant dining scene in Burlington’s new “West End” on the corner of Cherry and Battery. 

David Hugo, Inn at Shelburne Farms

As Executive Chef at Shelburne Farms, David feels a responsibility to show the young people, teachers, and others that come through the farm that chefs care about where and how food is produced. In addition to being a chef, he enjoys teaching people about maple sugaring, bringing culinary arts into the farm’s agritourism initiatives, and joining summer campers in the market garden. David was named the 2014 Chef of the Year by the Vermont Chamber of Commerce for his career-long commitment to creating dishes that are based on fresh, local ingredients.

By donation; all proceeds from this event go to support Vermont Fresh Network’s campaign to integrate local fish into Vermont restaurants. 

Food Culture in a New Land: Thursday, November 6th, 6 to 8pm 

Everyone has that favorite dish that was served at the holiday table or family gatherings and often times those dishes are deeply rooted in food culture, passed down from generation to generation. What does food culture mean to us and what happens when populations take root in a new land? Join us to hear historical, modern and first hand perspectives on how diet and food culture is sustained and adapted by 

Keshav Pokhrel, 10th grader at Burlington High School from Nepal
As part of the Fork in the Road crew, Keshav spent his summer in the hustle and bustle of a fast paced mobile kitchen learning hospitality, food safety, money-management and meeting area restaurateurs. Fork in the Road, a food truck and youth job-training program developed by the Burlington School Food Project had it’s maiden voyage this summer. Employing nine Burlington High School students from various cultural backgrounds. Keshav will also be preparing food along with Fork in the Road crew member Fatuma Hussein of Kenya, a 12th grader at BHS.

Teresa Mares, Ph.D. Assistant Professor of Anthropology at the University of Vermont

Teresa Mares, Ph.D. is an Assistant Professor of Anthropology at the University of Vermont with a connection to the Transdisciplinary Research Initiative in Food Systems at UVM, Dr. Mares's research focuses on the intersection of food and migration studies, and she is particularly interested in the ways that the diets and foodways of Latino/a immigrants change as a result of migration. She is currently engaged in an ethnographic study examining food security and food access among Latino/a dairy workers in Vermont. She received her Ph.D. (2010) in Sociocultural Anthropology from the University of Washington.

Jill Mudgett, Ph.D, Adjunct Faculty at CCV and Johnson State College

As a cultural historian Jill, has taught history and interdisciplinary courses at several 
Vermont colleges. Her research interests include environmentalism, regionalism, and public history, and she is an occasional commentator on VPR. She is currently a member of the Vermont Roots Migration Project research team, and is interested in the long history of migration to and from Vermont and in how contemporary Vermonters understand local identities within the context of 21st-century globalism.

About Of Land And Local:
Now in its second year, Of Land & Local is a multidisciplinary, state-wide exhibition designed to initiate a dialogue about issues surrounding the Vermont landscape.  Our shared history in land and our pride for the local lay the groundwork for this annual exhibition. Of Land and Local will be presented at several veteran venues from its 2013 namesake in concert with new sites to widen the visitor experience.  Opportunities to critically engage with contemporary artwork as it reflects on and exists within the Vermont landscape will offer viewers the chance to contemplate the significance and strength, as well as the vulnerability and fragility of our surroundings.

Of Land and Local 2014 is sponsored by Leunig’s Bistro & Café, Seven Days, Vermont Department of Tourism & Marketing and Friends of BCA, and is an important part of Burlington City Arts, celebrating over 30 years of supporting the arts, which is dedicated to the promotion of excellence, experimentation, and education in all forms of contemporary art. For more information about gallery exhibitions, special events, classes and workshops, please call 802.865.7166 or visit BURLINGTONCITYARTS.ORG.