• Catherine Donnelly

Last week, University of Vermont food sciences professor Catherine Donnelly took home a James Beard Foundation award for her 2016 book The Oxford Companion to Cheese. Working with an international team of writers and editors, Donnelly edited and compiled the 888-page encyclopedia over several years, covering topics ranging from cheese history to cultures and types to production techniques to noteworthy farms.

Editor's note: Seven Days food writer Hannah Palmer Egan was nominated for a 2017 James Beard journalism award in the Local Impact category. Another Vermonter, Shaun Dreisbach of EatingWell magazine, was nominated in the Food and Health category.