Plant-Based Eating in Poultney, Vermont

Sharon Palmer RD

Published on March 9, 2018

I just returned from my Master of Sustainable Food Systems residency in Green Mountain College, which is in the charming town of Poultney, Vermont. This is my second residency during my two-year program, which I am truly enjoying. The school is the nation’s leader in green colleges, and my program is led by a team of inspirational leaders who are making a positive mark on the food system. Check out some of my favorite things about Vermont.

Eat and Live Well,

Sharon

Note: since I posted this, Green Mountain College has sadly closed its doors.

Green Mountain College

Isn’t this college just as pretty as it can be?

Robin Currey, Director of the MSFS Program, Green Mountain College

Robin is the director of our program and she is absolutely passionate about leading us in our education so that we can learn more about the food system and eventually make our own mark on a more sustainable future.

Barbara Gemmill-Herren, Green Mountain College

Barbara is a pollinator expert who has worked with the UN FAO on important aspects of agroecology. She inspired us with her presentations as keynote speaker and expert in residence during my week in Vermont.

Bentley House, Poultney Vermont

I just love staying at this adorable B&B right across the street (literally) from GMC! Pam is a wonderful host, and it is such a cozy, warm place to visit while I’m in Poultney.

Nutrition Lives On at Green Mountain College

This charming old historic home is part of the GMC campus, and hosts various food and nutrition educational events, which are an important feature of the academic programs at this college, as depicted by this banner.

Marty Strange, Green Mountain College

Marty is one of my professors, and he is a leader in understanding food policy in America. He untangled the Farm Bill for us in this lecture. I am studying food policy with Marty during my class right now.

Mals: Toppling Goliath

It was really interesting to learn more from our professor and book author Philip Ackerman Leist about Mals, the town that said yes to a pesticide-free future. Check out the story of this European town in Philip’s book A Precautionary Tale; I’ll be visiting this region during my study abroad program this summer.

Chef Dave, Green Mountain College

Chef Dave shared his inspiration for his menu with us. As of 2015, 31.7% of the food purchased for the dining hall is local and community-based. Foods are sourced from the college farm, too.

Local Food Suppliers

Chef Dave always calls out the name of local suppliers on menus.

Dining Services

I am in love with the campus dining services at GMC! They do their best to follow the local seasons, and the plant-based options are always amazing. For our first dinner, we had BYO noodle bowls with wonderful broths and toppings, such as these savory mushrooms and bright greens.

Vegan Maple Popcorn Balls

The foodservice at GMC is incredible! Proof: this vegan maple popcorn ball for our snack break, which pays tribute to the maple syrup that comes from this region.