Henry Cammack, a 2014 graduate from the University of Vermont, spends his days a sales rep and creamery manager at Kimball Brook Farm in Vermont. Growing up, Henry always loved animals, especially cows, and was sold on UVM upon his impression of the CREAM program. During his time at UVM, Henry was able self-design his own major, Diversified Farm Management, that allowed him to take different science classes but did not limit him to the number of animal science classes he could take. 

​

From his post-graduate job at Shelburne farms, to starting his own dairy business, to his current job at Kimball Brook Farm, there is no shortage of Henry’s talent and passion for animal science and the food industry. 

​

At his current job, Henry is involved in many different and diverse parts of the business, including working in the creamery and pasteurizing milk, to customer relations, sales, and relationship management. Henry is able to apply his degree from UVM to his everyday life and on the farm in marketing and sales. 

​

After having the opportunity to speak with Henry, I learned that one of his biggest concerns is the gap of understanding between consumer and farmers, but he loves that his job educates people about agriculture and organic agriculture. He emphasized the importance of informing consumers on farming and the food industry, and that both consumers and farmers need to co-exist to positively influence the future. Henry also emphasized the importance of buying local, as the decisions consumers make affect the whole food system. Henry would love to see movement in the right direction in the dairy industry and believes he can inform consumers on the right way to vote with the way they buy.  

​

Henry’s experience at the University of Vermont just a few years ago shaped him into the leadership role he is in now, as an advocate for both himself and the entire food industry. He believes his experiences at UVM and through the CREAM program taught him teamwork, management, and valuable business decisions. At a big school like UVM, Henry was able to find a community within the CREAM program and through fellow animal enthusiasts.