"Either I will find a way or I will make one." — Nareen Shammo

University of Vermont Awards
SPARK-VT Grants

The University of Vermont has awarded SPARK-VT grants of $50,000 to three faculty research teams to help them commercialize their work and move it a step closer to the marketplace. The Ventalect Critical care and pulmonary specialist Prema Menon, M.D., Ph.D., an assistant professor of medicine, won for a tool called Ventalect that allows ICU patients with acute respiratory failure on mechanical ventilation to communicate, even though they are unable to talk. Menon and her team worked with students from UVM’s College of Engineering and Mathematical Sciences to develop the (continue)

Vermont Cheeses Set Record
Montpelier, VT – A new record was set for Vermont cheeses at the prestigious American Cheese Society’s 36th Annual Awards competition (ACS) in Richmond, Virginia. Vermont producers, big and small, collectively took home 44 ribbons, marking Vermont’s best showing to date. Additionally, five Vermont cheeses were finalists for the Best of Show.

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Central Vermont Medical Center Launches
Workforce Development Program
Berlin, Vt. — Central Vermont Medical Center (CVMC) – in partnership with the Community Colleges of Vermont (CCV) and the Vermont Technical College (VTC) – is launching a new workforce development program aimed at addressing the shortage of nurses in Vermont. The new program will make it easier for employeed Licensed Nursing Assistants (LNAs) to train to become Licensed Practical Nurses (LPNs) (continue)

Vermont Department of
Environmental Conservation

Aims to Accelerate Food Sustainability
Montpelier, VT – If you want to see the future of Vermont’s economy, look no further than the state’s local food industry. With 50% growth from 2006-2016, Vermont entrepreneurs are starting new specialty food businesses and creating a name for Vermont products across the US and beyond. (continue)

Innovation Under the Radar with
Stephen Procter Pottery

Art as Business
By Lesley A. Dyson

Stephen Procter's large pottery studio looks like any utilitarian artist's workspace, until his newest piece comes into view. It is mammoth, about five feet tall, with a deep umber color that suggests the earth and ancient lands, yet at the same time its classic and elegant lines evoke the tranquility of an English garden. (continue)

BUTTERWORKS FARM—CASE STUDY

The Lazor’s dairy farm is located in a very windy site in Northern Vermont, close to the Canadian border, at an elevation of 1,350 feet. The farm was the first organic dairy in Vermont, and is well-known for their high quality yogurt. The Lazors milk 40 to 45 cows, and for the most part have a traditional farm electrical system, except for one scroll-type

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