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I want to express our deepest thanks to those funders, partners, colleagues, supporters and friends who have been able to keep supporting the Center’s work in Vermont and the region. Knowing that we are part of a network of people and organizations seeking to be part of the growth and healing ahead, fills us with humility and gratitude. It is that network that is present in each of the short quotes below, a reflection of the relationships, connections and support that allow our programs and projects to take root and to flourish.

Legumes, in the family Fabaceae, are known for their stipulate compound leaves, bean or pea style fruit, and abilities to fix nitrogen. Tuberous legumes are unique in their elongated or enlarged roots that are often edible, high in protein and starches, and have the potential to act as natural bio-drills to break up compacted soils. The tubers and many other parts of the plant like beans/seeds, flowers, and shoots are edible.

In our roles at CALS and Extension, we have heard the assertion that compared to other regions, some Vermont farmers and other food system actors have fared relatively well in response to the extreme disruption presented by COVID-19, on average.1Ìý Whether this is accurate, and if so, whether it applies to all food system stakeholders, remains unclear, and addressing and understanding the different components of this assertion is fertile ground for moving forward to a resilient future.Ìý We note that there remains a wide knowledge gap in our understanding of the factors of resilient relations