|With an undergraduate degree from Green Mountain College focused on Sustainable Agriculture and a Masters of Food & Agriculture Law & Policy from Vermont Law School, Caroline also attended the Putney School in Vermont, where she found her passion for farming in high school. Growing up in a culinary-oriented family in Boston and Vermont, she began to search out the connections between farm to plate in order to better understand how sustainable farming practices translated into high-quality, nutritious food. She followed that passion to the Italian Alps, where she spent a semester in college studying Alpine farming and foodways at Brunnenburg Castle and Agricultural Museum.
Caroline’s interest in food and agriculture policy is focused on translating complex legal and business information into useful toolkits for farmers. She completed her degree through residential and online coursework. She also has a longstanding interest in “alternative dairy,” serving on the board of the Alternative Dairy Initiative and then working as Sales and Operations Manager for Bob-White Systems, a national source for on-farm dairy processing equipment. She has worked on several dairy farms, with a passion for goats, and she has managed Two Pigs Farm, her family’s maple syrup operation in Rupert, Vermont. An entrepreneur in her own right, Caroline is famous in southwestern Vermont for her previous business, Caroline’s Pies (ask her for a pie-crust lesson sometime!).