Bite-Size Education Series


Welcome to the VAND “Bite-Size” Event Series!

For 2023/24, instead of holding a spring conference, the VAND Board and Event Committee will offer a variety of on-line and in person educational, networking and service opportunities. 

If you have a suggestion for a VAND event, please contact VAND president Joanne Heidkamp at 

In addition to listing VAND events, we'll also use this space to call attention to other relevant opportunities. 


Charcuterie Board Builder Class and VAND Annual Business Meeting

Wednesday, May 15, 2024
5:15 pm to 7:30 pm
Shelburne Vineyard, Shelburne, VT
Registration Link
     Join VAND on Wednesday, May 15 for a social and educational gathering at Shelburne Vineyard,  followed by a brief annual business meeting.  
     The doors open at 5:15 pm. Enjoy appetizers and a beverage as you catch up with fellow members.  
     From 5:45 pm to 6:45 pm, Vermont certified cheesemonger Taryn Ruf and Jill Hussells, RD will guide attendees in creating individual charcuterie boards in a take-home container. We have applied for 1 CEU.  (This hands-on session is generously sponsored by New England Dairy, with cheese donated by Cabot.)
     From  6:45 to 7:15  pm we'll hold VAND's annual business meeting. The agenda includes approval of the 2024/25 budget, some changes to our bylaws to help streamline VAND operations, and the presentation of awards and the Betsy Hiser Scholarship. 
     Tickets for the Charcuterie Board Builder session are $10.00 for VAND members. If we have not filled the 25 spots by the end of April, we will open the remaining spots to non-members and guests for $20. 
    There is no charge for members who wish to attend the VAND Annual Business meeting without participating in the Charcuterie Board session.  Please RSVP to We ask that you not arrive before 6:40 pm



FREE WEBINAR: Food Access and Health Care Integration, A Look at Three Promising Practice Models in VT

1.0 CEU applied for 

Thursday, April 11, 2024, 2pm-3pm


Learn about three evidence-based or promising practice models that support food access and health care integration. On the menu, Lamoille Health Partners, Little Rivers Health Care and Northern Tier Center for Health (NOTCH) will highlight their programs that are unique to the regions they serve. We’ll dip into Medically Tailored Meals, Produce Prescriptions, and the Social Grocery Store initiative and how these programs are helping patients with diabetes, cardiovascular disease, and other chronic health conditions. Participants will learn how each program began, how it's being sustained, and the challenges and successes experienced over the past three years. 


To receive an invite: send Nicol an email at



VAND January, 2024 Program: French Crepe Online Cook Along

1.5 CEUs applied for

Monday, January 29, 6 pm – 7:30


VAND members $15. Non-members $20

VAND has partnered with anthropologist Anna Mays to offer an online session on making traditional buckwheat crêpes with savory wintery fillings.  The class is limited to 25 households, so register soon.  You’re welcome to invite a friend or family member to cook along with you in your kitchen. Appropriate for children elementary school age and above.

Together, we will prepare the buckwheat batter, make a kale, zucchini and shallot filling, learn about regional Alpine cheeses, and prepare an herbed vinaigrette dressing. We’ll also learn to make a quick dessert crepe using any fresh fruit on hand.

Anna has received an MS from the University of London, a BA from Brown, and trained at Le Cordon Bleu Culinary School.


December 14, 2023  2 PM Eastern Time 

Free Webinar: Changing the Conversation: Utilize Culinary Skills to Educate Patients with a Food First Approach

1 CEU 

Julie Lopez, RD 

Culinary education can improve the quality of dietary intake and change behaviors, leading to better health outcomes. Learn how to utilize culinary nutrition knowledge to support patients as both a preventive measure and an intervention method. This webinar will help increase healthcare professionals’ culinary confidence and provide realistic nutrition education strategies that can be incorporated into interventions with their clients, leveraging a food first approach.

Presented by the Orgain Professional Education SeriesRegister here